Keep hearing reports on the radio and TV telling how many Americans are travelling this week to get home for the holidays or wherever they are planning to spend Thanksgiving. Flights are packed as are the roads. However, as I said to Matt, I don't think I would want to risk flying anywhere at the moment - too many terrorists around for my liking. Hope I'm wrong.
We saw our optometrist today, annual check up, and no change, no problems. In fact, I have had a somewhat wonky eye (right) for 20 or more years and I told him I thought there was a slight improvement. He said I was right. Hey, wouldn't it be wonderful to get 20/20 sight in that eye again. Not likely to happen though, but any improvement is welcome.
The road works are getting worse at the moment. Don't they know winter is here and outside work won't be possible soon. Everywhere we go there are road workers - nearly always just chatting when we see them!!!
Talking of workers, not much seems to have been going on with the balconies. They have moved one hoist to the front (visitors) parking lot and just parked it there. They have the other one on the ground outside our window but for 2 days as far as we know, nothing has happened anywhere. Yesterday we did have a smattering of snow on the ground in the morning but it had disappeared by mid morning. Maybe they are just waiting for the inspector.
The picture of these shallots made me hunt out the recipe because they looked so delicious. They recommend them as a side for the Thanksgiving Turkey.
Glazed Shallots
1 ¼ lbs (about 36) small shallots, peeled
½ cup white wine
1 cup homemade or low-sodium chicken stock
1 Tbs sugar
1 tsp kosher salt
3 Tbs unsalted butter
A few grinds black pepper
1. In a skillet just large enough to hold the shallots in a single layer, combine the shallots, wine, stock, sugar, salt and 2 tablespoons of the butter. Place over high heat, bring to a boil, lower to a simmer and cook, uncovered, until the liquid evaporates and the shallots are very tender, about 10 to 15 minutes.
2. Raise heat to medium high and cook, shaking the pan frequently, until the shallots begin to brown and are coated with a thick syrup. Remove from heat and add the final tablespoon of butter, shaking the pan until it is melted and incorporated. Serve immediately.
Author: MOLLY O'NEILL
Source: New York Times
Have a great day
We saw our optometrist today, annual check up, and no change, no problems. In fact, I have had a somewhat wonky eye (right) for 20 or more years and I told him I thought there was a slight improvement. He said I was right. Hey, wouldn't it be wonderful to get 20/20 sight in that eye again. Not likely to happen though, but any improvement is welcome.
The road works are getting worse at the moment. Don't they know winter is here and outside work won't be possible soon. Everywhere we go there are road workers - nearly always just chatting when we see them!!!
Talking of workers, not much seems to have been going on with the balconies. They have moved one hoist to the front (visitors) parking lot and just parked it there. They have the other one on the ground outside our window but for 2 days as far as we know, nothing has happened anywhere. Yesterday we did have a smattering of snow on the ground in the morning but it had disappeared by mid morning. Maybe they are just waiting for the inspector.
The picture of these shallots made me hunt out the recipe because they looked so delicious. They recommend them as a side for the Thanksgiving Turkey.
Glazed Shallots
1 ¼ lbs (about 36) small shallots, peeled
½ cup white wine
1 cup homemade or low-sodium chicken stock
1 Tbs sugar
1 tsp kosher salt
3 Tbs unsalted butter
A few grinds black pepper
1. In a skillet just large enough to hold the shallots in a single layer, combine the shallots, wine, stock, sugar, salt and 2 tablespoons of the butter. Place over high heat, bring to a boil, lower to a simmer and cook, uncovered, until the liquid evaporates and the shallots are very tender, about 10 to 15 minutes.
2. Raise heat to medium high and cook, shaking the pan frequently, until the shallots begin to brown and are coated with a thick syrup. Remove from heat and add the final tablespoon of butter, shaking the pan until it is melted and incorporated. Serve immediately.
Author: MOLLY O'NEILL
Source: New York Times
Have a great day
Need to be safe while traveling. Nice recipe:)
ReplyDeleteThanks. WW
DeleteChad drove up to pick up Caleb, but he will be flying back on Monday. When he is in the air, I'm nervous and when he's on the ground in the city, I'm nervous. I pray a lot.
ReplyDeleteMy mother's eye doctor told her that her hydration levels could make her eyes better or worse. I thought that was interesting.
I would be nervous too Liz although I understand most of the return travel will be on Sunday.
DeleteThat's interesting, didn't tell me anything like that.
You have a much better chance of being hurt in a road accident than being a victim of a terrorist in a plane. We cannot live our lives in fear cause that ain't living.
ReplyDeleteYou are probably right Denise, but with my luck, the terrorist would choose my plane. Of course the way to ensure there isn't a bomb on your plane is to carry one yourself. The odds of 2 bombs on a plane are astronomical LOL
DeleteJust read of a woman here who was killed when a deer landed on her windshield.
DeleteHeard of that happening a few times Denise. Always a risk I guess. Even worse in moose country.
DeleteI don't worry about flying. As Denise just pointed out, more likely to die in a car accident. We've flown out for several Thanksgivings and if you time it right, it's not that crowded. Not this year though. Staying home with our new kitties.
ReplyDeleteAs I said to Denise, with my luck Diane, they would choose my plane. Didn't know you had new kitties. Lucky you. Enjoy your holiday with them.
DeleteI never came back here for the holidays when I lived out west. And I have no desire to get on a plane ever again.
ReplyDeleteNot flown for a few years JoJo. Generally enjoy a flight, but these days you can't help wondering what might happen.
Delete