Leg Pain, Books,

I mentioned seeing the vascular surgeon, but I didn't mention that on Wednesday night, in bed, I suddenly got a severe pain in my lower leg, calf area, on the inside. It eventually subsided but the leg was still sore. I thought two things, thrombosis or varicose veins. When I saw the surgeon he said he didn't think it was varicose veins and didn't seem particularly concerned. The leg has been damned painful although now I am pleased to say it is beginning to improve. Another age thing I wonder? I would recommend not getting old, it is not that enjoyable. I can't find a picture of the correct area of my calf so thought I would use this instead LOL. All the pictures assume you are running or something, me run, big joke. By the way, I am pretty well decided not to have the operation on my veins/arteries right now.

I mentioned I was reading The Green Mile which I really enjoyed. The film didn't stray far from the

book at all. I am now reading The Silvered by Tanya Huff. I have seen Tanya's name popping up all over the blogosphere and thought I really should try her books. This one is very good and I am enjoying it so much I ordered another book of hers from the library. Funnily enough, the girlfriend who came to supper the other night was very familiar with Tanya's books and had read many of them. Good recommendation, we both enjoy the same books.

I've had this recipe for a while and didn't know it. Not precisely low calorie but they sound pretty good.

Roquefort Popovers

Popovers and blue cheese are naturals in their own right with beef, but when combined into one, the results are incredible. This recipe is not complicated but it must be made and served at the last minute to ensure the best results. If you are not a fan of blue cheese, try using a crumbly goat cheese in its
place.

Vegetable oil, shortening, or lard for the pans
1 1/2 cups whole milk
6 oz Roquefort cheese, crumbled
1 tsp salt
Freshly ground black pepper
9 oz (2 cups) all-purpose flour
6 large eggs

1. Set the oven rack to its lowest position in the oven. Heat the oven to 400 degrees F. Generously grease 12 popover tins (preferably nonstick) with oil, shortening, or lard (butter won't work).

2. In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted. Remove from the heat and whisk in the salt and pepper. (You can also melt the cheese in the milk in a glass measuring cup in the microwave on low power for 1 min.)

3. Put the flour in a medium bowl. Whisk in the milk mixture until just combined; it's fine if the batter is a bit lumpy. Add the eggs one at a time to the batter, whisking well after each addition. Pour the batter into the prepared tins and bake on the lowest shelf for 20 min. at 400 degrees F. Don't open the oven, but reduce the temperature to 350 degrees F and continue to bake another 15 min. until the popovers are browned and fully puffed. Remove the popovers from the oven and immediately take them out of the tin to keep them from getting soggy. Poke each popover with a knife to release steam. Serve immediately or reheat just before serving.

Servings: 6
Yield: 12 popovers

Source: Fine Cooking

Have a great day