Bowling Final, PC Points, Olympics,

Hurrah for my team, we ended up in 4th place. Considering we were once at the bottom I think we made a wonderful recovery. If one of our team hadn't forgotten the start date and not turned up, the owner thinks we might have  made it to 3rd. Oh well. Maybe next summer. Next week we have one more bowling session with everyone preceded by a sandwich lunch. We just play fun games as well as bowling bingo which I enjoy but have never been on a winning team.

I have mentioned our grocery store giving us points for certain items every week. Today I used $80 worth to pay for most of our bill today. We still earned some 29,000 points from what we bought today including 15,000 for buying more than $150 worth of groceries. I think this is a wonderful system and we ourselves have used over $1,000 worth of points already. I can't remember if I mentioned we get a percentage back from our Visa expenditures which means we end up with about $300 or so at the end of the period. Not a heck of a lot of money but better in my pocket than theirs.

Boy am I sick of your politics America. On TV right now.

Whilst bowling today they had the Olympics on TV. I saw some canoe slalem. I have never seen that sport before, I didn't know there was such a thing. It didn't look very easy either. I don't know if that is a new sport this year or not.  I think it would be fun to watch mind you.

This is somewhat different.

Shrimp Piccata with Zucchini Noodles

From: EatingWell Magazine May/June 2015


The tangy lemon-caper sauce in this healthy Italian makeover recipe is a natural with shrimp. Serving

it over zucchini noodles (aka zoodles) keeps the dish summery and low-cal, but it's also delicious with whole-wheat spaghetti.

5-6 medium zucchini (2 1/4-2 1/2 pounds), trimmed
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons extra-virgin olive oil, divided
2 cloves garlic, minced
Olive Oil Extra Virgin
1 pound raw shrimp (21-25 count; see Tip), peeled and deveined, tails left on if desired
1 cup low-sodium chicken broth
1 tablespoon cornstarch
1/3 cup white wine
1/4 cup lemon juice
3 tablespoons capers, rinsed
2 tablespoons chopped fresh parsley

Preparation

Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and cook, stirring, for 1 minute.
Whisk broth and cornstarch in a small bowl. Add to the shrimp along with wine, lemon juice and capers. Simmer, stirring occasionally, until the shrimp is just cooked through, 4 to 5 minutes. Remove from heat.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and gently toss until hot, about 3 minutes. Serve the shrimp and sauce over the zucchini noodles, sprinkled with parsley.

Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices.

Have a great day