Shoulder and Bowling, Stitches and Bunnies. Balconies.

I am sure I have moaned and groaned over the years about my left shoulder and the pain it gives me. The orthopaedic surgeon locally, who specialises in shoulders, assured me there was nothing he could do for me although I later discovered he said to my family doc that if necessary they should send me to get therapy. Anyway, I mostly haven't done that and have plodded along with a dull ache with occasional extreme pains. Part of life. But...as an Easter gift, my right shoulder has started to hurt, especially Sunday, it hurt like hell. So, you say, so nothing, it's my bowling arm!! I was quite worried about it. However, this morning, Monday, it was somewhat better and didn't seem to hurt with the swinging motion needed to throw a bowling ball (thank goodness I have a 5 pin ball and not a 10 pin). At bowling this afternoon I was somewhat worried which meant my first game was appalling. However, having thrown some 30 balls without hurting myself unduly, I settled down and had an excellent second game. My third game was in between, but by then I was concerned about leaving on time because Matt was going to get his stitches removed.

We made it in time and sat waiting for a while before they called Matt in and almost before I turned my tablet on, he was back out, stitches removed. He still has nasty bruises, but you can hardly see where the actual incisions were.

I had a comment from a friend on my last blog insisting that we eat our Easter bunnies in a hurry

because she hated animal cruelty. I had to start eating up my last bunny didn't I? I can't offend my friend because of my cruelty. Matt hasn't started his second bunny yet so he is still being cruel. There was an article on the CBC page talking about a woman who has 500 bunnies of all kinds which she displays at this time of  year. Phew, 500 bunnies. What on earth does she do with them between seasons? I don't really have any collections although some people got the idea we collected shot glasses so we do have a few of those. Not too many thank goodness.

I discovered today that the work they are doing on the balconies here is being done in segments, i.e. they are doing 3 sides of the building this year and they will be doing the other 3 sides next year. I case you don't remember our building is Y shaped. We are not included in this year's programme so have to wait til next year. Matt is worried about what we will do with the chairs etc. I guess my "office" will be loaded up once again.

For Easter I cooked a delicious leg of lamb which turned out really well. However, having had it cold a couple of times, I am planning to turn it into a stew. Obviously the lamb, being cooked already, will be added at the end in order to warm up.

Lamb Stew with Black Olives
From: Good to Know
Serves 4

This rich and hearty lamb stew with black olives is full of Mediterranean flavours

and is packed with vegetables, so great for the whole family. It makes the perfect Saturday night supper served with polenta or mashed potatoes and a glass of red wine. Use stewing lamb, or cut up a shoulder of lamb into chunks or use diced neck fillet, and stew until meltingly tender. Use any flavour olives you like and add a few sun-dried tomatoes too if you wish. Why not make double and freeze some of this delicious stew for another day.

Ingredients

2tbsp vegetable oil
500g stewing lamb, cubed
I onion, peeled and sliced
2 cloves garlic, crushed
2 carrots, sliced
2 courgettes, sliced (zucchini here)
1 red pepper, deseeded and sliced
400g can tomatoes
2 sprigs rosemary
2tbsp tomato purée
300ml lamb stock
50g black olives
Parsley, to garnish

1. Heat the oil in a large casserole. Fry the lamb until it has browned on all sides. Using a slotted spoon, remove the meat and set aside.
2. Add the onion to the meat juices in the pan and fry for 2-3 mins until tender, add the garlic and fry for 1 min. 
3. Return the lamb to the pan and add all the vegetables. Pour over the tomatoes, add the rosemary sprigs and stir in the tomato puree. Add enough lamb stock to just cover everything then bring to the boil. 
4. Cover with a tight fitting lid and turn the heat down to a gentle simmer. Cook for 1- 11/2 hours until the meat is tender. Add the black olives then taste and adjust seasoning, adding a little sugar to balance the acidity if necessary. Sprinkle with parsley before serving.

You can cook this stew in the oven if preferred. Bring to the boil on the hob then transfer to the oven and cook at 170C/325F/Fan 150C/Gas Mark 3.

Have a great day