Tuesday, November 7, 2017

Coloured Veg., Hair Cuts, Bowling, Grammar?

On Sunday night I read an interesting article about coloured vegetables - apparently the colours do make a difference. Some vegetable contain more vitamin A because of their colour, some contain different antioxidants - I have decided, after reading the article, that I am going to buy more red cabbage for instance. Both cabbages have lots of antioxidants and are high in Vitamin C  but red cabbage has one and a half times more potassium than green. Do read the article, it is interesting how different coloured foods are better for certain things than others. It covers tomatoes, beets, peppers, cauliflower, beets, cabbage, potatoes, squashes - all I can remember. Of course it mentions purple potatoes which we saw here for a while but they seem to have disappeared. As for coloured cauliflower, I have never tried them. I naively assumed they were probably all the same.

I can't remember if I wrote about our hairdressing salon a while back. They suddenly changed hands and their prices increased slightly. However, there was a notice on the door saying closed for renovations and they have been closed ever since. Matt has been a couple of times to another place in the area and paid roughly the same, but when I asked about getting my hair cut they wanted $25 plus tax. To me that is a bit pricey. So, I started calling around. I got quotes going up to $40 just to cut my hair!!! No way thank you. However, there was a notice in our mail room lately for an in house hairdresser called Klaus Kuts. Oddly enough Klaus was the name of the guy who used to cut Matt's hair. So, at the end of my tether, as it were, and envisioning having to cut my own hair again (I did so for years) I called Klaus Kuts and asked about cutting my hair, he put his wife on the line who immediately said "I know that voice". It is the couple who owned the salon we have been going to for years. She is no longer doing hair but said as I was in the building she would cut mine for me. I couldn't believe they had moved here. She will charge me the same as she always did $15. Whoopee. So this morning I will finally get my ears lowered LOL. I don't understand why some of these salons want to charge so much for a straightforward cut. One woman said wash and cut I responded I don't want a wash, she said she always washed first. I know people pay phenomenal amounts for perms and die jobs etc. But 40 bucks for a simple cut!!!

I did not bowl well on Monday nor did Matt so the team ended up with 3 of the 7 points. Next time I hope.

I went to the drug store this afternoon on the way home and saw they had "broaches" for sale. Later I had an email from Costco which had an ad showing their price "beets" other prices. I can't believe it, I really can't. In the drug store I wanted to stop and change it but didn't. Are people really so pig ignorant or what?

This looks delicious but I have a confession to make, I buy crab cakes from my grocery store which are great, so I would probably just make the Rémoulade sauce. Admittedly mine won't have the crispy Panko breadcrumbs on them.

Crab Cakes with Spicy Rémoulade

This 20-minute meal feels restaurant-worthy, a great way to get more seafood into your weeknight rotation. Readers loved the lightness and tenderness of the cakes; we achieved this by using panko—supercrisp Japanese breadcrumbs—and keeping binders to a minimum so the crab shines through. Look for fresh lump crab in containers at the fish counter rather than using canned. If you want even more kick in your sauce, use spicy, grainy Creole mustard. Serve the cakes with a simple salad of
mixed greens with roasted butternut squash, thinly sliced fennel, or peeled and sliced beets.

Crab cakes:

1 lb jumbo lump crabmeat, shell pieces removed
2 Tbs finely chopped green bell pepper
1 1/2 Tbs canola mayonnaise
1/4 tsp black pepper
2 green onions, finely chopped
1 large egg, lightly beaten
1 cup panko, divided
2 Tbs canola oil, divided


1/4 cup canola mayonnaise
2 tsp minced shallots
1 tsp chopped fresh tarragon
1 tsp chopped fresh parsley
1 1/2 tsp Dijon mustard
3/4 tsp capers, chopped
3/4 tsp white wine vinegar
1/4 tsp ground red pepper
Mixed Greens Salad

1. To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.

2. Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.

3. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.

Servings: 4
Yield: serving size: 2 crab cakes and about 2 tablespoons sauce

Source: Cooking Light

Have a great day


  1. Hi Jo - red cabbage is delicious ... and I've always loved a variety of veggie ... Glad the hair has been sorted out - just had mine cut ... the hairdresser had fallen downstairs ... but his daughter helped out - I was glad to say. Crab cakes - yummy - cheers Hilary

    1. Me too Hilary although I went off broccoli and sprouts for a while until I discovered it was the softened water changing the taste. Yup, off in a little while to get it cut. Poor hairdresser.

  2. The hospital where I used to volunteer had a sign that said they served Artesian Bread. I told them to correct it, but they never did. I don't think they believed they were wrong. BTW, I pay $70 for a wash, cut and blow dry. As I go to a beauty salon, I think they are required by state law to wash hair.

    1. Hm, Artesian bread, be a bit wet wouldn't it Denise? $70 - horrors. Not all the salons wash here, only one insisted.

  3. Glad you found the woman who used to cut your hair. I won't pay over fifteen bucks for a haircut. Forty is just ridiculous.

    1. So am I Alex, $40 is ridiculous. Of course Canada is a bit more expensive but even so. Matt pays these two $14 - I assume they will still charge him the same.

  4. I read one time that the darker the colors the higher the amount of goodness too, so I try to pick the darkest colored option.

    My hairdresser charges $15, but that's a steal around here.

    1. Seems to be a steal round here too Liz. Mind you, you have a lot of hair.

  5. I need to read that article. Always looking for more nutritious veggies. I just wish that produce wasn't so expensive. With Russell on blood thinners I have to be careful with veggies that have too much Vitamin K.

    1. Is he on Warfarin JoJo? If not, you don't have to worry about Vit. K too much and even if he is on it, so long as you don't change it from what he has always eaten it is OK. I went through all that. Matt is on Pradaxa these days.

  6. I do love a great crab cake. But they are like a good pork chop or lamb chop, hard to come by. Most often they are dry and quickly made during the lunch or dinner rush. But yes I do love a good crab cake.

    1. I have a recipe Stephen which I picked up in NC at the Maritime Museum (they were doing cooking classes) which is the best crab recipe I have ever made. I should look it up and publish it.

  7. I go to the hairdressers every ten weeks and pay $200 and yet you always say my hair looks terrible. In truth, I have almost lost jobs because of my hair over the last 4 decades so you have a point. You, on the other hand have 'Good' hair and don't have to pay exorbitant rates! Blessed are those with 'good' hair.

  8. I cut my own hair or have Tim chop the back for me. I'm cheap. Maybe someday I'll go in for a real hair cut but ... I'm cheap.

    Yes on the coloured produce. If you're interested in learning more about each whole food, Rebecca Wood wrote a book years ago that I just love. LOVE. It's one of my go-to books and one of the five books that I would take to a desert island.

    1. I used to cut my own hair Ivy but stopped doing so a few years back.

      Interesting about the book. Will check it out.