More on dentistry, Shopping,

Today I expected to be grousing about my teeth having had them extracted on Tuesday. However, because I am on a blood thinner, I have to stop taking it for a couple of days before, so now I am going at 8:15 a.m. (is there such a time?) on Thursday. I have been having a lot of pain with this stupid tooth - they wanted to do root canal, but the only one I ever had was a pain in the butt and I ended having the tooth pulled 10 minutes later (not literally of course). So now I have to suffer til Thursday. I think we will, hopefully, be bowling on Wednesday aft instead of Thursday, just in case.  Mind you if I am up to it, we will probably bowl Thursday anyway. I may be curled up at home feeling desperately sorry for myself of course.

Tuesday we did grocery shopping and I couldn't think what to buy because I didn't know if I could eat it by the weekend. Decided to leave some of it until Friday maybe and see how it goes. Problem isn't it? Whilst shopping we went to one store to see if they sold a particular brand of Dutch wafer cookies, some of the same chain of stores do, but not our local one. I will have to continue to rely on my bowling buddy to get them from her store for me. There are all kinds of wafers around many with chocolate, vanilla and other flavours, but these from a particular source in Holland are coffee flavoured and absolutely delicious. Matt and I both love them. Don't have any around right now and can't remember the name of them.

Here's something a bit different. Frittatas I have made, but never one like this.

Persian Herb And Leek Frittata

Kuku sabzi (Persian frittata) tend to have less eggs than the typical fritter or omelet. They can be slightly sweet with dates and dried rose, or savory, like the one below. Try not to be diverted from all the greens that are suggested for this recipe. You really can use whatever hearty greens and herbs you

like. It’s the ideal clean-out-the-fridge recipe. Read more about throwing a Persian New Year feast here.

5 Tbs vegetable oil, divided
1 medium onion, finely chopped
1 medium leek, white and pale-green parts only, finely chopped
5 large eggs
1 ½ tsp kosher salt
1 tsp baking powder
1 tsp freshly ground black pepper
½ tsp ground turmeric
1 ½ cups finely chopped cilantro
1 ½ cups finely chopped dill
1 ½ cups finely chopped parsley
1 Tbs dried fenugreek leaves

1. Heat 2 Tbsp. oil in a 10" skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.

2. Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)

3. Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.

Servings: 8

Source
Source: Bon Appétit

Have a great day