Bee Hummer, Passport Pic, Earring Backs,

I was looking for a picture of a Bee Hummingbird which I had copied from a magazine a long time ago. I finally found it.

Then I browsed amongst other pictures I had from a while back and came across a passport picture of me taken when I was 36 - a looong time ago

What surprises me is that, being a passport photo, I was allowed to smile. Not a bad pic for a passport really. But oh how the years change one.

This bit is for wearers of hook type earrings. I have been begging for the plastic holders from jewellers for ever and am down to about 3 of them at the moment. I decided to Google and guess what, Amazon has them. So far I have been lucky with such earrings but I have had them fall off my ears before now only always somewhere where I noticed and could retrieve the earring. I seem to have a lot of earrings which attach by hooking through the ear.  I ordered a packet of 100 for $3.29 Canadian. Should last even me I think. They have all kinds of earring fasteners on Amazon, never thought of checking it out before.

This looked good. It is from a blog called EATINEATOUT by Lori and is something I have definitely marked 'to be tried'.

TURKEY SCALLOPINI, MUSHROOMS AND ARTICHOKES IN MADEIRA CREAM SAUCE

2 Tbs canola oil
¾ lb Turkey Breast Scallopini (4 pieces)
1/3 cup flour for dredging turkey
salt and pepper
1/3 cup pancetta, diced
227 g package sliced cremini mushrooms
2 Tbs capers
1 Tbs garlic, minced
1 – 398 mL can artichoke hearts, quartered
½ cup Madeira wine or dry sherry
2 Tbs lemon juice
½ cup heavy cream
½ cup poultry broth or water
1 Tbs cornstarch
salt and pepper to taste
3 Tbs fresh chopped parsley

1. In a large skillet over med-high heat add canola oil. Sprinkle turkey breast scallopini with salt and pepper and dredge in flour. Add to hot pan and fry, 1-2 minutes per side, depending on thickness, until just cooked. Remove to a plate and cover with foil to keep warm.

2. Clean out the skillet with a paper towel. Return to med-high heat and add pancetta. Cook until brown and crisp, about 5 minutes. Add mushrooms and sauté until fully cooked, about 8-10 minutes.

3. Add artichokes, capers and garlic and cook, stirring for 1 minute.

4. Add Mederia and lemon juice, bring to a boil and cook 1 minute. Add cream and cook one minute. Add cornstarch to a bit of poultry stock until smooth. Add to pan with remaining stock. Cook 1 minute.

5. Add cooked turkey back to pan and warm through a few minutes. Season with salt and pepper if needed. Sprinkle with fresh parsley to serve. Serve over buttered noodles.

Servings: 4

Author Lori
Source: Eatineatout

Have a great day