My Missing Week

Saturday morning I made my Chocolate Volcanoes and I planned it badly. There is a lot of whipping which I normally sit down for - I've never made them before, Matt always used to. So by the time I had finished I was huuuuuurting. I might try again one day (if these turn out OK) only next time make sure I plan ahead. At the moment I have 4 pots freezing and planning to cook two for Saturday night supper. As you may know Saturday nights are always a bit more special than weekday suppers for us with a main course, dessert and wine. Our wine is usually a dark, dry red of some kind. I rarely cook white meat or fish on a Saturday although I do keep white wine in case. I have never bought Ice Wines which are very big in this part of Canada as Pelee Island Winery specialises in them. They are extremely sweet of course and also extremely pricey. Went to a tasting one time and in fact if you eat a coffee bean or a wasabi pea, it changes the taste of the sweet wine and makes it drinkable for main courses. I guess what they were demonstrating is that you can eat a meat course and drink their Ice Wine with it. Not sure about that.

Having missed Monday bowling, we played a couple of games on Tuesday. Matt had to go to the doctor on Wednesday. Thursday we bowled with our travel league going to Angel's for lunch (not my favourite place) and then bowling at Victoria Lanes which is the other alley in town. I bowled well there on his synthetic lanes. I usually do. Matt had one good game, but he doesn't like these lanes.

Tuesday we had lunch, guess where, yes Mandarin. It was a friend's birthday so we went there for her free lunch. Didn't realise but they have put the price up for Christmas. As we are going there Christmas Day, I checked to make sure their turkey was a real bird rather than slices of the stuff in gravy. It was. I wonder how many turkeys they use for the month. I had some more kelp salad, I do like that stuff. Recommended it to a complete stranger. Haven't checked but I bet it is good for you.

Talking of going to the doctor, Matt had to wear a Cardiac Event Monitor for two weeks. He returned it on November 28. We were expecting to get the results on Wednesday. Turns out the Cardiology place needs yet another week!!! Their cardiologist has still to read the results. The other thing he went for was to have a check on his skin cancers which our doc has been freezing. One is being particularly stubborn so he has to go to the dermatologist. They are booking appointments in February!!! At least it was early February. Meanwhile the doctor had told me I should have an MRI on my back, I had said no, but changed my mind. Turned out I can't have one anyway 'cos I have metal in my hip (replacement). She is going to arrange for a CT scan instead. I felt I should know just what is going on.

Today is our league Christmas Luncheon at the bowling alley then Tuesday a friend is taking us to dinner at the Red Lobster. We shop on a Tuesday afternoon usually and as that is Boxing Day next week, will have to try and ensure we have everything we need. I sure ain't shopping on Boxing Day. Traditionally I used to cook a leg of pork on Boxing Day (yeah I know that is not celebrated in the US) certainly not doing that just for the two of us.

Came across this fairly simple salmon recipe which is recommended for Hannukah. For me it will be a good dish for any time over the holidays if you have a house full of guests. Besides, I love salmon. It says pin bones removed, if necessary this can be done with pliers.

Roasted Salmon with Thyme and Honey-Mustard Glaze

A bed of fragrant fresh thyme lends wonderful flavor to the fish. Have your fishmonger remove the

pin bones from the fillet, and choose one cut toward the head end of the fish

10 thyme sprigs
1 (3-pound) skin-on salmon fillet (preferably sustainable), pin bones removed
1/4 cup country Dijon mustard
2 Tbs honey
1 tsp white wine vinegar
2 tsp fresh thyme leaves
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 lemon, thinly sliced

1. Line a baking sheet with parchment paper. Arrange thyme sprigs in a long row on parchment. Place salmon, skin side down, on top of thyme.

2. Combine mustard, honey, and vinegar in a bowl. Brush mixture evenly over top of salmon. Sprinkle salmon with 2 teaspoons thyme leaves, salt, and pepper. Arrange lemon slices over salmon.

3. Bake salmon at 450°F  in center of oven 26 minutes or until desired degree of doneness. Serve hot or at room temperature

Source: COOKING LIGHT


Have a great day