Bowling, Air Boot,

My home is a thorough mess (see yesterday's post), my hips/thighs/back are hurting, but I had two super games at bowling today (Wednesday) so at least something is working for me. One was 160 the second 211. I even got a turkey (three strikes) which I haven't had in I don't know how long. Considering the way I have been bowling lately, I am over the moon about these scores. Matt had a bad day so he wasn't too happy. The team we were against this week contains four of the best bowlers we have so we were pleased to score 3 points out of the possible 7. Our last game was great.

Tuesday we went to a friend's and spent the morning with her and then she took us to lunch at a

Vietnamese/Thai restaurant Ben Than she knew. Good place for lunch and I had a noodle soup. Matt had Ginger Chicken I think. She was pleased to get out as, having broken her ankle, she has been climbing the walls as she is unable to drive at the moment. She is hoping to be able to start doing without her 'boot' in the next day or two. These boots are really quite impressive. Just read that David Beckham wore one for a while. So much better than the old plaster cast idea. Although my friend will be awful glad to get out of hers I know.

This recipe from the New York Times really appeals to me although there are many who wouldn't even consider eating it. I wonder if we can get dry packed scallops. I must make enquiries.

Sea Scallop Carpaccio

David Tanis

• Yield 6 appetizer servings

For an elegant, easy first course, all you need are large ultra-fresh sea scallops. Ask your fishmonger for dry-packed day-boat or diver scallops. The carpaccio takes only a few minutes to assemble.

Ingredients

• 1 large shallot, peeled and sliced thin crosswise
• Flaky sea salt (such as Maldon) or kosher salt
• ¼ cup red wine vinegar
• ¾ pound large sea scallops
• 8 ounces small cherry tomatoes, halved
• Pinch of red pepper flakes (peperoncino)
• 1 tablespoon capers, rinsed
• Handful of basil leaves
• 1 large lime, halved
• Fruity extra-virgin olive oil, for drizzling

Preparation

1. Put sliced shallots in a small bowl and sprinkle with 1/2 teaspoon salt. Add vinegar and mix gently, keeping shallots submerged. Leave at room temperature for 30 minutes. (May be made 1 or 2 days in advance and refrigerated.) Remaining vinegar may be reserved for another use, such as salad dressing.
2. With a sharp knife, slice each scallop crosswise into very thin slices. Distribute slices among six chilled plates, laying them flat in a circular pattern. Arrange halved cherry tomatoes over each plate. Sprinkle scallop and tomatoes with salt, a little peperoncino, a few capers and some pickled shallot.
3. Garnish with torn or sliced basil leaves and some small basil leaves. Give each plate a squeeze of lime juice and a generous drizzle of olive oil. Serve immediately.

Have a great day