Matt did a PSA test a week ago and today went to see the specialist. Apparently his readings are slightly up so he has to do it all again in 3 months. Bit of a concern.
Rather than sit around dozing all afternoon, I suggested we went bowling, so we did. Walking to the car Matt's hip gave way and he was in agony for a while. Had to lend him my cane. He wanted to go on to the alley though so we did. He started throwing strikes all over the place and decided he should always play crippled, I assured him if he kept bowling like this, I would ensure he was really crippled LOL. His first game was really good, but the other two weren't. None of mine were much good. Oh well. Bowling again tomorrow of course (Thursday). His hip is fine now by the way.
On the way home, went to the Post Office to collect a parcel. Got home and there was another delivery card for another parcel. Ordered Matt a new shaver and me a CD of Pentatonix (I posted their version of Allelujah about a week ago). The Album is called That's Christmas to Me. Looking forward to getting it.
I posted a recipe for a Sausage Casserole earlier this week. I made that this evening for supper. The only thing I didn't use was the potatoes, I didn't think they were necessary with the beans. It was delicious and we both enjoyed it. I can highly recommend it. I only used 4 sausages so basically ended up with enough for two meals for us.
People frequently say they don't like Brussels Sprouts. I came across this recipe today which I thought may help as this vegetable is so very good for you. Of course the way you cook them in the first place makes a difference. As I said a few days ago, I now use distilled water to cook mine. I don't have a steamer anyway.
Brown Butter and Dill Brussels Sprouts
When you brown butter, as in this recipe, the flavor intensifies so adding just a little to Brussels sprouts still makes a big impact.
1 lb Brussels sprouts, trimmed and quartered
1 Tbs unsalted butter
1 Tbs extra-virgin olive oil
3 Tbs slivered almonds, toasted (see Tip)
1 Tbs white-wine vinegar
1 Tbs chopped fresh dill, or 1 teaspoon dried
1/4 tsp salt
1/4 tsp freshly ground pepper
1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.
2. Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula. Add the Brussels sprouts, almonds, vinegar, dill, salt and pepper and toss to combine.
Servings: 4
Tips
To toast slivered almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Source: WebMD Recipe from EatingWell.com
Have a great day
On the way home, went to the Post Office to collect a parcel. Got home and there was another delivery card for another parcel. Ordered Matt a new shaver and me a CD of Pentatonix (I posted their version of Allelujah about a week ago). The Album is called That's Christmas to Me. Looking forward to getting it.
People frequently say they don't like Brussels Sprouts. I came across this recipe today which I thought may help as this vegetable is so very good for you. Of course the way you cook them in the first place makes a difference. As I said a few days ago, I now use distilled water to cook mine. I don't have a steamer anyway.
When you brown butter, as in this recipe, the flavor intensifies so adding just a little to Brussels sprouts still makes a big impact.
1 lb Brussels sprouts, trimmed and quartered
1 Tbs unsalted butter
1 Tbs extra-virgin olive oil
3 Tbs slivered almonds, toasted (see Tip)
1 Tbs white-wine vinegar
1 Tbs chopped fresh dill, or 1 teaspoon dried
1/4 tsp salt
1/4 tsp freshly ground pepper
1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.
2. Meanwhile, melt butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula. Add the Brussels sprouts, almonds, vinegar, dill, salt and pepper and toss to combine.
Servings: 4
Tips
To toast slivered almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Source: WebMD Recipe from EatingWell.com
Have a great day
In one of my culinary classes we made the sprouts by just placing them in the pan with about 1/2 inch of water and cooked them until the water evaporated with no need for the basket. We then added the seasonings to the pan and proceeded to finish them. That was actually the first time I ever had them. Now I love them and roast them all the time.
ReplyDeleteInteresting Denise, but I still feel the water makes the difference, well it does her anyway. As I said before, I went off both broccoli and sprouts until I tried distilled water.
DeleteSorry Matt hurt himself but at least it helped his game.
ReplyDeleteThink he twisted something, but he's OK now thanks Alex.
DeleteI love brussels sprouts, but have never tried browning butter like that. I'm going to have to do that next time I make those.
ReplyDeleteI'm currently in the best shape of my life and probably couldn't throw a strike if my life depended on it. Matt is a real trooper. Glad to hear he's feeling better, and that a little thing like a crippled hip can't stop him from being a bowling all star.
The French use a lot of browned butter Bryan, particularly for Skate.
DeleteMatt threw a lot more strikes today. I just hope he can do it on Monday when it counts. On the other hand, I bowled as if I had never done so before.
Sorry to hear Matt hurt himself, good he could still bowl though.
ReplyDeleteI'm still not convinced enough to retry Brussels sprouts though. I have hideous childhood memories which I can't get beyond.
Yes, luckily it didn't last that long but seemed pretty bad for a while. You really should try them Helen, they can be delicious and are so good for you too.
DeleteIt's funny that Matt played so well with a painful hip. He must have been compensating somehow which improved his angle. He should definitely try to replicate that (without the pain of course).
ReplyDeleteI told him I was willing to supply the pain LOL. You are probably right Pinky.
DeleteGlad Matt had a good game even though he was in pain. It is not fun to knock ones hip out. I have done it.
ReplyDeleteSo was he Birgit. I wasn't so pleased LOL.
Delete