Friday, March 30, 2018

How to Smile

Here's a real Happy Easter video. Viveka of My Guilty Pleasures posted it today. It is a Coca Cola ad I believe. Do watch it, it will make your day.

Have a great day

Easter. Cramp, Bowling,

I do hope you have a Happy Easter. Most will eat ham in North America but for us, and many  others from different parts of the world, it will be roast lamb, although I am given to understand it is very expensive in England these days. Not that I can afford to eat locally grown lamb, that does get very pricey. Even Mandarin is doing roast lamb during the holiday. Of course we will be including Lindt gold chocolate bunnies during the weekend as well. We have Hot Cross Buns as well, mind you.

Although I am prone to cramp, it is generally under control. Not Wednesday night. I had a lousy time of it. I drink tonic water when I have cramps in my legs. Or anywhere else for that matter. Last night it was my inner thigh muscles and I was in agony and having trouble walking to the fridge to get the tonic. I ended up sleeping in the living room so I wouldn't have to go so far. I take all kinds of cramp medicines too. Whilst I was up, I Googled cramp to see what else I could do. I discovered a blood pressure pill I am taking is likely to cause cramp. I can't take statins for the same reason so I think I will be leaving this one out until I can get to the doctor after the holiday. Wednesday I did go to exercise class and then bowling, whether that was the problem I don't know. Done it before though, several times.

Went bowling again today - not sure if I was taking a risk, I hope not - and had to fair games, but not brilliant by any means. We are bowling on Monday as it is no longer a statutory holiday here. Not sure but I think they gave us Family Day in February and took away Easter Monday.

On the assumption that most people will have settled on an Easter menu by now I am not going to include a recipe today. I don't know, but I probably won't post another blog til Monday anyway. So, once again, a very Happy Easter to you all.

Have a great holiday weekend.

Thursday, March 29, 2018

Red Lobster, Our Wednesday, Bowling,

I kind of went on strike Wednesday night and we went to the Red Lobster for supper. We started with seafood stuffed mushrooms which we split between us. Of course we had eaten a couple of their biscuits by then too. I wish they didn't serve those, I can't resist them. We then both chose a new dish, Yucatan Tilapia with Shrimp. It was delicious. Their description is as follows. Fresh wood-grilled
tilapia and tender jumbo shrimp are roasted with chili-lime butter and caramelized pineapple and then topped with fresh jalapeños. Served over rice. 
Absolutely delicious, rather a lot of rice though and I ate more than I wanted because the sauce was so delicious on the rice. I have to see if I can find a copycat recipe for the sauce if nothing else. Boy was it good. Matt ate every grain of his rice. Dunno where he puts it all. Lots of mention of the dish we ate, but no copycat yet.

This morning we got up and got moving quickly because our cleaner was arriving at 8:30. That has now been changed, the other customer (an exercise friend) has agreed for her to start at 8:30 and then she will come to us for 9:30. Phew. Then the people finally came to pick up all Matt's medical equipment which we have had since last December. I then went to class at 1 and thanked my friend profusely for agreeing to the time change. I kind of expected the carpet person to call whilst I was downstairs but he didn't. Matt and I went bowling and when we came back he had been. He has certainly made the kitchen threshold safe, but what a mess, and he has left a very unsightly area where there is rough flooring and a hole in the corner. He left a mess anyway that we had to clear up. I wasn't terribly happy.

Bowling, by the way, Matt won one game, I the other. Considering how well I bowled on Monday you wouldn't have believed I had bowled before in my first game today. The second one was more like it. Funnily enough the three of us who are kind of competing for high ladies average all bowled well on Monday so all our averages went up 1 point. Oh well, guess I should be happy I lasted in first place so long.

Having got up so early, I can barely keep my eyes open so I am off to bed soon. This is not the same recipe, but it sounds pretty good to me.

Doc Ford’s Yucatan Shrimp Recipe


4 tablespoons unsalted butter
1 large clove garlic, minced
Juice of two large limes
1 tablespoon Indonesian sambal (sambal oelek)
Kosher salt and freshly ground black pepper to taste
1 pound large, fresh, shell-on shrimp
2 tablespoons chopped cilantro


In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes. Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest. Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture. In a large bowl, toss the shrimp and chili sauce. Sprinkle with cilantro and toss again.

Source: Cannons Marina

Have a great day

Wednesday, March 28, 2018

Points, Book, Queen Elizabeth's 90th.

I am annoyed, I got an email from our grocery store points programme telling me fish was on points. I didn't realise it wasn't until tomorrow. I'm tempted to return the fish I bought and buy it again LOL.

Been reading, and oddly enjoying, my attempt at writing my memoirs. I am horrified at how many typos there are but at least I can fix them as I go. One word was puzzling me, I was talking about organ meats during the war years and mentioned you only got live depending on your initials that week. Then I suddenly realised I had meant liver. Duuh. Not something I had ever liked until I found a Portuguese recipe which I love. I have posted it here before. Iscas. Our Ninja Captain, Alex J. Cavenaugh, suggested I should call my book Grandma Dragon after my nickname. That's just what I have done, brilliant idea.

Unbelievable, tomorrow we have our cleaner coming at 8:30 then at some point I will be getting a call from Medigas who are coming to collect all the paraphernalia which was rented for Matt when he broke his ankle bone, then in the afternoon the carpet people are finally going to come and fix the thresholds which are pulling away and in one case likely to cause a bad fall if not fixed soon. Taken 'em long enough. I can't remember how long ago I submitted a work order to the management.

Just watched a delightful programme on PBS celebrating the Queen's 90th birthday over a year ago. They showed personal family videos, apparently the Queen used a cine camera a lot of the time as did other members of the family as there are lovely shots of both Elizabeth and Margaret as children, also of Charles and Anne as kids too. It was narrated by Prince Charles but there are shots of William and Harry watching the films and commenting as well as Princess Anne and other members of  the family. It was a very enjoyable 90 minutes and I am so glad we watched it. Of course Matt and I lived through a lot of the happenings, she is, after all, only 8 years older than Matt and not much more than that with me. There were shots of the Queen and Prince Charles watching all the home videos and commenting on them. Just like you and I - oh look there's so and so!! Quite a lot of Princess Margaret who died in 2002 of her third stroke. Her daughter Lady Sarah Chatto was commenting on the videos too.

I have heard of Simnel Cake but had no idea what it was until I saw this recipe. Sounds pretty good to me and a great thing to have for Easter Dinner. Caster sugar is the same as regular sugar in North America.

Simnel Cake

Simnel cakes originated in the medieval era. It is a light fruitcake, covered in marzipan, then toasted. Eating of the cake signifies the end of Lent so it is rich with the butter, eggs and milk which were restricted during Lent. Marizipan or almond paste is baked into the middle and topped with eleven marzipan balls representing the true disciples of Jesus (omitting Judas). In some variations Christ is also represented by the placement of a ball in the centre. The cake is also served as Mothering Cake. While Mother’s Day is celebrated in early May in North America, families across the British Isles
celebrate on the 4th Sunday of Lent. Mothering Sunday was commemorated in England in the 1600s, a day for all — including servants — to spend a day with their mothers.

Almond Paste
1 lb icing sugar, sifted
2 cups ground almonds
1 egg yolk, lightly beaten
3 -4 Tbs orange juice
5 Drops Almond Extract

1 ¾ cups unbleached all purpose flour
3 tsp baking powder
2 tsp ground nutmeg
2 tsp ground cinnamon
1 lb mixed dried fruit: currants, dark and golden raisins, red glace cherries
¼ cup candied citrus peel, chopped
1 orange, zested
¾ cup unsalted Butter
1 cup caster sugar (or sugar substitute)
3 eggs
2 Tbs milk
2 Tbs apricot jam

1. Prepare the almond paste: Making your own almond paste is much better than store bought which tends to have too much sugar and which may liquefy under the broiler. To make your own almond paste you will need a food processor fitted with a steel blade. Process, the icing sugar and ground almonds, slowly dripping in egg yolk, orange juice and almond essence. The mixture should form a pliable paste. Set aside a small portion for 11 balls to decorate the cake. Roll out the remaining paste into 2 circles which are the approximate size of your baking pan. You can use the bottom of the pan to trace an outline and cut inside the line to ensure a good fit.

2. Preheat oven to 325°F. Prepare a 9 inch spring form pan, by lightly greasing the bottom and sides.

3. Sift flour, salt and spices together, then stir in fruit and peel. Cream butter and sugar thoroughly until light and creamy, then beat in eggs one at a time, until the mixture is fluffy. Reserve a teaspoon of egg for finishing the cake later. Gently stir flour and fruit into the creamed mixture in two stages, adding a little more milk to give the mixture a dropping consistency.

4. Place half the mixture into the prepared pan. Place one pre-rolled round of almond paste on top. Cover with remaining cake mixture. Before baking the cake, give the pan a few sharp taps on a firm surface. This settles the mixture and prevents holes from forming in the cake.

5. Place the pan on a baking sheet. To prevent the cake from drying out, wrap corrugated cardboard — extending about an inch above the pan — and secure it with twine.

6. Bake in the centre of the oven for 1 hour. Lower the heat to 300°F and bake for an additional 3 hours or until a thin metal skewer inserted in the centre of the cake comes out clean.

7. Level the cake by placing a heavy pot on top of the cooked cake while it is still hot. When the cake has cooled slightly, remove the pot and the cardboard, and place the cake on a wire rack, allowing to cool completely in the pan.

8. Brush the top of the cake with apricot jam which has been warmed, then cover the top of the cake with the second round of almond paste. Roll 11 small balls of retained paste and place evenly around the edges on top of the cake. Brush the top with a little beaten egg and very lightly brown under the grill until the almond paste turns light golden brown. Remove and leave to cool. You can now release the clip on the spring form pan.

9. The cake is often decorated with a ribbon tied around the base and a few edible flowers placed on the top

Servings: 10

Author: Pamela Foster
Source: Zoomer

Have a great day

Tuesday, March 27, 2018

Monday, Bowling, Book.

Not really much to write about today. This morning, Monday, we zipped upstairs to get our hair cut, took half an hour for both of us. Very useful having a hairdresser in the building.

We then had lunch and skedaddled off to the bowling alley. Sadly our team only won 2 points although I personally had three very good games and my average went up 1.5 points. However, I think my rival probably did the same from the look of her scores. Guess I've had it as there aren't many weeks left. However, I am pretty pleased about my average anyway. Not been this high for a pretty long time.

We have some equipment which was brought in for Matt, bath stool, toilet extension, walker, which have not been collected although the therapist was supposed to have phoned them. I phoned them today and they are coming in on Wednesday. Matt went out today without a cane and seems to have been fine if a little tired.

A friend reminded me that I had attempted to write a book some years ago, biographical or memoirs etc. with recipes of course, and I hunted for it. Found a print out but couldn't find the computer version, finally did so. Read snippets of it and decided that although I have been proofing other people's writing, I need to proof mine. Just skimming through it I found quite a few errors. Guess I should go through it carefully. I am known by some of my cyber friends as Grandma Dragon so thought I would be silly and add this picture.

This was a recipe of my father's and one we loved. I have no idea where the name came from or even where he got the recipe from because I can find nothing on the internet except a completely different medical term. It is a delicious recipe even if I can't find anything to do with it or even a picture.


1 tbs olive oil                                                                   dry red wine
1 2 lge onions, chopped                                                  Pinch of cayenne
3 demitasse of garlic, crushed                                        Pinch of mace
2 tsp Paprika                                                                   1 fillet of haddock or cod per person
1 tube of tomato purée (4 2 to 5 oz)                                 Little wine vinegar
1 can tomatoes                                                                   salt and pepper
cornstarch                                                                          1 slice of bread per fillet
Olive oil for frying bread.

Soft fry onions and garlic in olive oil, add paprika, purée, tomatoes. Simmer for 5 minutes, thicken with cornstarch and then reduce with red wine to a nice smooth consistency. Add cayenne to taste and the mace. Simmer the sauce for about an hour until all well blended to form a purée. Place fillets in a greased baking dish, sprinkle with vinegar and seasonings. Cover with greased wax paper. Poach for approximately 20 minutes at 425NF. Meanwhile fry bread in the olive oil until crisp, serve fish on top of fried bread covered with the sauce.

Have a great day

Monday, March 26, 2018

Extinction, March for our Lives, Titanic Movie.

I received an email linking me to an article entitled "This is what extinction looks like" A really sad picture of the Northern White Rhino, Sudan, which recently died in captivity. It was the absolutely last male white rhino although he is succeeded by two female rhinos of his line, a daughter and granddaughter. This is a man honouring the final moments of the last Northern White Male Rhino

To me it is not only heartbreaking it is a dreadful condemnation of the human race that we have killed off these fantastic animals just for our own benefit. Because Asians believe rhino horn has medical benefits, we now no longer have Northern White Rhinos. Horn is primarily made up of keratin which is the same as found in hair and fingernails as well as animal hooves and has NO medical benefit whatsoever. We are killing off elephants at an enormous rate for ivory and now Trump has lifted the ban on hunters bringing back their trophies into the States. I am disgusted with the human race and ashamed, a lot of the time, to be a part of it. There was a big furor in 2015 about the killing of Cecil the Lion by an American dentist, how many people ever think of this event any more? I am not blaming Americans especially, it is a much bigger problem than that, but a powerful nation (or are they) like the US ought to be leading the way in preventing this kind of  thing, not encouraging it.

Well, the youngsters had a very successful march on Washington yesterday - March for our Lives. I gather there were 300,000 of them plus a lot of celebrity support for amendment in gun laws, I know celebrities gave funds to help the movement. I was amused one youngster carried a placard saying "I'm not even allowed to take peanut butter into school". Apparently there is an opposing faction of youngsters who want to maintain the status quo. But I would point out that if you are interested in hunting and shooting, it is perfectly possible to pursue such hobbies here in Canada and in the UK where we don't have guns in virtually every household and where we do have gun control. I must say if I were a kid in school in the States, I too would be scared to go there.

I just watched an older film  version of Titanic, in black and white. I thought it was so much better than the later one.

Here's a nice simple dessert which doesn't take much preparation and is certainly pretty healthy.

Bunny Fruit Salad

This naturally sweet festive treat is equally fun for kids and adults, with none of the sugary guilt. Arrange this simple fruit salad recipe in the shape of a bunny for Easter or any spring occasion.

2 fresh pineapples, peeled and diced
½ pint blackberries, halved
1 lb strawberries, hulled and sliced
1 kiwi, peeled and sliced lengthwise

1. Arrange pineapple in the shape of a bunny head on a large, flat serving platter. Arrange 6 blackberry halves down the middle of each ear. Use 2 kiwi slices for the eyes and 1 strawberry slice for the nose. Cut a slice of kiwi into quarters and place 2 pieces right below the nose for the front teeth. Cut the remaining kiwi into thin strips and arrange on each side of the nose for whiskers. Use the remaining blackberries to form a bow tie under the chin. Fill the rest of the platter with the remaining strawberries.

Servings: 8

Source: EatingWell

Have a great day

Saturday, March 24, 2018

Saturday Recipe

This a a perfect way to serve lamb for Easter. I will be using leg as that's what I have. This looks absolutely delicious to me.

Slow-Roasted Shoulder of Lamb with Roasted Garlic

This recipe was inspired by a meal I had in Rome. Lamb shoulder is often overlooked in favour of lamb legs when it comes to roasting. The shoulder, however, is more succulent with a full flavour. I slow-roast it to get the maximum texture and taste and serve it slightly pink. Because the shoulder is uneven some pieces will be better done. I prefer not to roll the shoulder after boning as it cuts more evenly when it is laid flat. Used as a thickener, arrowroot does not give the glossy look of cornstarch,
so I prefer it. However, it can be harder to find than cornstarch which is an adequate if not perfect substitute.

1 lamb shoulder, 4 lbs (2 kg) boned
Salt and freshly ground pepper
2 Tbs (25 mL) chopped fresh rosemary
2 Tbs (25 mL) olive oil
6 bulbs of garlic, top quarter removed
½ cup (125 mL) red wine
2 cups (500 mL) beef or chicken stock
1 Tbs (15 mL) redcurrant jelly
1 Tbs (15 mL) arrowroot or cornstarch
1 Tbs (15 mL) water

1. Preheat oven to 350°F (180°C).

2. Rub lamb with salt, pepper and rosemary and drizzle with olive oil. Place in an oiled baking dish and set in oven. Immediately turn heat to 275°F (140°C) and bake for 1 hour.Add garlic bulbs, baste and bake for another 1½ hours or until slightly pink inside. Turn garlic over after 1 hour. Reserve garlic bulbs to serve with lamb. Let lamb rest for 15 minutes while making sauce.

3. Skim fat from roasting pan, reserving juices in roasting pan to make gravy. Add wine to pan, bring to boil and reduce until almost disappeared. Add stock and lamb juice and reduce by half. Stir in red currant jelly and bring to boil. If sauce is too thin then mix together arrowroot and water and stir into sauce and bring back to boil. Serve lamb with gravy and roasted garlic bulbs.

Servings: 6
Yield: 6 to 8

Author: Lucy Waverman
Source: LCBO Food and Drink

Have a great weekend

Friday, March 23, 2018

Stephen Hawking, Bowling and Exercise, Parking Lot,

I don't know what you call it when someone makes a film autobiography of their own lives, but Stephen Hawking did such a thing when he was 71 and we watched, and thoroughly enjoyed it on PBS the other night. I have the movie The Theory of Everything which Matt would never watch, so Thursday night he agreed to watch it. Waste of time, he thought it was boring and yet he had really enjoyed the programme the other day. Oh well. I would love to get a copy of the film autobiography, I should investigate whether that's possible. I have also just ordered A Brief History of Time, which he wrote some years ago, from the library. He has been a man I admired for many years now and I was sorry we lost him although the fact that he survived 50 years after being told he had only 2 to live was a miracle in itself.

Bowling both yesterday and today. Sometimes I won sometimes Matt did. Neither of us bowling particularly well. Before I went on Wednesday I went to exercise class. As I said the other day, we are trying to think of ways to attract people to the classes. They are not strenuous exercises but designed for older people (this building is full of them) although perfectly suitable for younger people too. I have felt much better since I started doing them and I know lots of others would benefit too. I tried putting a business card through the slot in our mail boxes and this can be done, maybe we could design something suitable to attract people.

As for Spring, it was beautifully sunny again, today, but when we went to collect our car from the outside parking lot, there was such a cold wind I had to put the hood of my jacket up over my ears. Bit worried about that parking lot too, great dips in it which makes me think it is going to collapse into the parking garage underneath. It used not to be that bad when we first came here about 17 years ago.

I found this recipe today which I thought looked pretty good. Don't think I have all the herbs and spices so would have to purchase a few. I would use English or seedless cucumber as they are so  much easier.

Tahini-Marinated Chicken Thighs with Cucumber-and-Tomato Salad

If you thought tahini functioned mainly as a condiment, you’ll love it in a marinade—it makes the chicken buttery tender without an overwhelming amount of sesame flavor in the finished dish. It also helps the chicken char nicely on the grill. The chopped salad is inspired by the Israeli original, usually stuffed into pita pockets with shawarma (slow-grilled meat) and drizzled with tahini sauce.
We reserve some of the tahini mixture from the marinade for topping the finished dish. You can also substitute couscous, cooked bulgur, or toasted whole-wheat pita wedges for the rice.

1/4 cup tahini (sesame seed paste), well stirred
3 Tbs finely chopped fresh flat-leaf parsley
3 Tbs olive oil
3 Tbs water
1 Tbs finely chopped fresh rosemary
2 tsp grated lemon rind
2 Tbs fresh lemon juice
1/2 tsp crushed red pepper
1 garlic clove, finely grated
1 small shallot, finely grated
8 skinless, boneless chicken thighs (about 1 1/2 lb.)
Cooking spray
1/2 tsp kosher salt

1 1/2 cups chopped cucumber
1 1/2 cups chopped tomato
1 cup coarsely chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 Tbs fresh lemon juice
1 tsp olive oil
1/4 tsp kosher salt
2 cups hot cooked brown rice

1. To prepare chicken, combine first 10 ingredients in a bowl. Place 1/4 cup tahini mixture in a small bowl; reserve. Place remaining tahini mixture and chicken in a large ziplock plastic bag; seal, turning to coat chicken. Refrigerate 8 hours or overnight.

2. Preheat grill to medium (350°F to 450°F). Coat grill grate with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Arrange chicken on grill grate; cover and cook 4 minutes on each side or until done. Arrange chicken on a platter; drizzle with reserved 1/4 cup tahini mixture.

3. To prepare the salad, combine cucumber and next 6 ingredients (through 1/4 teaspoon salt) in a bowl; toss gently to combine. Serve cucumber salad with chicken and rice.

Servings: 4

Source: Cooking Light

Have a great day

Thursday, March 22, 2018

Thumb, Exercise Class, Bowling, Parking,

Went to see the surgeon on Wednesday morning. Having Xrayed my poorly thumb, he gave me a menu of options. At the bottom was leave it alone and cope with it for now, then various uses of pain killers, followed by injections which only lasted 3 months, which hurt like hell being administered and would, eventually, become less effective eventually, then another kind of injection which would last about a year, which would also hurt like hell when administered, and, finally, a replacement joint. I didn't know they could do that. In the end I decided it was not really drastic enough for me to go any other way than to leave it alone and, when necessary, take pain pills. Having risen at 6 a.m. this morning, it was all a bit of a waste of time really. I didn't sleep too well either which didn't help matters.

Came home and after lunch I headed down to exercise class. There were only three of us. We are trying to figure out ways to attract others to the classes. I think a lot of people think they can't do them because they perceive exercise as something strenuous and don't realise this is basically gentle exercise designed for seniors. Once upon a time we used to have 13 or 14 participants and now we are down to a fairly small number of regulars. Of course people moving to senior homes or nearer to their kids has taken a toll on our numbers sadly.

We then went to the bowling alley and played a couple of games, I won once and Matt won once. Just about to leave when a woman came in with some very noisy kids. Was glad we weren't staying. I guess the owners don't hear through the tinkling of money. Not that there is much they could do anyway. When we came home, we had to park in the back parking lot as there will be no exit or entry into the underground garage for about 4 hours extending into the time we normally leave for bowling. Not as chilly today as it was yesterday thank goodness. That is a very exposed parking lot. I don't know but assume they will be working on the garage door or something.

Another asparagus recipe, I am beginning to get excited that the season will soon be here. Saw one of the women I buy asparagus for and she is getting all excited too. She is almost as bad as I am about farm fresh  asparagus.

Asparagus, Strawberry and Quinoa Caprese Salad

2 cups cooked quinoa
1 tsp olive oil
30 spears asparagus, chopped into 1 inch pieces
½ tsp salt
¼ tsp pepper
2 cloves garlic, chopped
Salt and pepper
16 strawberries, sliced (about 12 ounces)
4.5 oz mozzarella cheese, cut into small cubes
1/3 cup Simple Balsamic Vinaigrette
2 Tbs finely chopped fresh basil

1. Place the cooked quinoa in a large salad bowl.

2. Prepare the balsamic vinaigrette and set aside.

3. Heat the olive oil in a large sauté pan over medium heat. Once heated, add the asparagus and garlic. Sprinkle with salt and pepper. Cook for 2-3 minutes until the asparagus is bright green and slightly tender, yet still has a little crunch.

4. Add the asparagus to the quinoa. Mix in the strawberries, mozzarella cheese, and the balsamic vinaigrette. Toss to combine. Top the salad with chopped fresh basil.

Servings: 7

Author: Krista
Source: Destination Delish

Have a great day

Wednesday, March 21, 2018

Orthopaedics, Asparagus

Damn, just come back from the Fracture Clinic. The surgeon had mentioned a colleague who dealt with arthritic thumbs(which I have) so thought I would get the name for a referral. He told me and referred me instantly and I have to go in at 8:30 tomorrow morning. Matt is now all clear although obviously he is likely to have some discomfort for a while. As for my thumb, it is possible they will inject into the knuckle which is something I had done maybe 50 years ago and I have never forgotten the pain. Maybe I should have kept my mouth shut. Especially at 8:30!! The nurse told me I could come in later if I wished. I think I will go in early just to get it over with. Luckily it is not my bowling hand.

So, as I am getting up super early, for me anyway, this is a short blog and I will be heading to bed.

Of course, farm fresh asparagus and rhubarb will not be available here for another month or so, depending on the weather. But having seen this recipe, I had to save and share. However, it doesn't tell you how much asparagus to use, so I suppose that is up to your preference. If it were me it would be a large pile of them. Especially as I have been waiting such a long time to get some more farm fresh asparagus.

Asparagus with Rhubarb Hollandaise

2 lbs 1-1/4 cup finely diced fresh or frozen rhubarb
1/3 cup sugar
2 sprig fresh tarragon
2 large egg yolks
3 Tbs lemon juice
½ cup melted butter
salt and pepper
butter for saute pan
chopped chives, for garnish

1. Bring a pot of water up to a boil and salt generously. Trim asparagus and add to water. Blanch, uncovered, until tender (check by tasting – time will vary depending on thickness of asparagus). Once tender drain and shock in a bowl with ice and water to halt cooking. Strain and chill until ready to serve.

2. For hollandaise, stir rhubarb, sugar and tarragon sprigs in a pot over medium heat. Simmer until rhubarb is just tender, about 10 minutes. Remove tarragon and keep warm (but not hot).

3. To assemble Hollandaise, whisk egg yolks and lemon juice over a pot of gently simmering water until they hold a ribbon when the whisk is lifted. Whisk in rhubarb mixture to warm. Remove bowl from heat and gradually whisk in melted butter (try to avoid adding white solids that have settled to the bottom of the butter). Season to taste and keep warm (hollandaise should be prepared as close to serving as possible)

4. To heat asparagus, simply warm in a sauté pan over medium-low heat with butter and season lightly. Place warm asparagus on a platter and spoon hollandaise over. Garnish with chives and serve immediately.

Servings: 6

Author: Anna Olson
Source: Food Network

Have a great day

Tuesday, March 20, 2018

Wedding Watchers' Party, Bowling, Fracture Clinic, Easter,

Today, at the bowling alley, a friend asked me about English cookies etc. or things she could take to a wedding party (i.e. watching Prince Harry plight his troth) my first thought was Scotch Eggs, but she was thinking more of things like shortbread which is British if not English. Not being a maker of cookies I couldn't really think of totally English biscuits. She talked about blueberry scones and I said blueberries were not very English. I just googled and apparently they are fast becoming the number one berry on sale in Britain. The wedding isn't til mid May so I suppose I have time to think of something. I did some Googling and came across a few English things here. The Maids of Honour shown here are something I think of as typically English as are ginger biscuits or Brandy Snaps which I always loved as a kid.

I was very disappointed in myself, I had two very good games at bowling today and then messed up the last one. My average went up from 152.4 to 152.6 - not enough. However, the team did take all 7 points which was the best we have done in a while. I keep telling myself to stop bothering about my average, but I guess I'm not listening too well.

Tuesday we have to go to the Fracture Clinic. I suspect this will be the last time. In fact Matt was walking better today than he has been for a while.

Easter is nearly here and I used always to make my own Hot Cross Buns, a traditional food for Good Friday. I regret to say I haven't made them in a while. When we were in North Carolina I couldn't get candied peel which, to me, is an essential ingredient, so I didn't make them, and when we returned to Canada I guess I was too lazy to mess around with yeast. Today I bought some from the bakery where I buy regular buns, having tried a taste, they seemed very similar to me although the cross was made of icing which is not traditional by any means. However, I thought I would post the recipe I used to make.

Hot Cross Buns

12 oz plain (all purpose) flour
good pinch salt
1 oz butter
4 oz dried fruit
2 oz candied peel
1 tsp mixed spice
1/2 oz yeast *
approx 7 fl. oz tepid water, milk and water or milk
1-2 oz sugar
1 oz sugar for glaze
1 Tbs water

1. * If using dried yeast mix with the sugar and a little tepid liquid. Allow to stand in warm place until soft - approximately 20 minutes, then cream. Continue after this as for fresh yeast.

2. The spice should be sieved with the flour. Cream the yeast with 1 tsp of sugar. Add tepid liquid and a sprinkling of flour. Put into a warm place until the 'sponge' breaks through. Meanwhile sieve flour and salt into a warm bowl, rub in butter and add sugar, fruit and peel. When ready, work in yeast liquid and knead thoroughly. Put into a warm place for approximately 1 hour or until the dough is double its original size. Form into round buns, 'prove' for 15 minutes on warm tray. Before doing this the buns should be marked. Do this with the back of a knife or by cutting thin strips of pastry and arranging on the top. Bake for 10 minutes near the middle of a very hot oven 425°F. If buns are to be eaten straightaway, mix 1 oz sugar and 1 tbs water and glaze with this. If, as so often happens, they are to be warmed again on Good Friday, make up glaze and brush after re-heating.

Source: Cookery in Colour

Have a great day

Monday, March 19, 2018

Driving License, Weekend,

Unfortunately, Matt did not get his driving license back.

Fairly quiet weekend. A very good friend is in hospital and is being sent for rehab for a while. Another good friend has just had 3 stents put in and so it goes, on and on. I am a bit depressed at the moment as you might be able to tell. Still bowling tomorrow, so that might cheer me up.

I tried a new vegetable dish over the weekend, I was not impressed with it, it was a combination of leeks, mushrooms and cabbage. I thought it ended up rather sweet. I am not planning to share it.

The news is constantly littered with the doings, especially firings, of Mr. Trump. Considering he is not our President, I wish we could hear less about him. Mind you that's enough to depress me all on its own.

This is a recipe I have had for ages, part of the programme I use to store recipes. I thought it looked rather delicious.

Pistachio Cake with White Chocolate Buttercream

1 2/3 cups all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
3/4 cup butter (no substitutes), softened
2 cups sugar
1 tsp vanilla
1 tsp almond extract
1 cup buttermilk or sour milk
6 large egg whites
1 1/2 cups toasted chopped pistachio nuts
2 tsp finely shredded orange peel
1/2 cup sugar
2 Tbs all-purpose flour
6 large egg yolks
1 1/2 cups milk
1 6-ounce package white baking bars
1 1/2 tsp vanilla
1/2 tsp almond extract
1 cup butter, softened (no substitutes)
1 recipe Caramelized Pistachio shards (optional)

1. Preheat oven to 350 degrees F. Grease and lightly flour three 8x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, and baking soda; set aside.

2. Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy. Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.

3. Thoroughly wash and dry beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Fold in the pistachio nuts and the orange peel. Pour batter into prepared pans.

4. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans and cool thoroughly on wire racks.

5. Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks. Beat mixture with a wire whisk until combined; set aside. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling. Remove from heat. Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan. Cook over medium heat until bubbly, whisking constantly. Cook 2 minutes more. Remove from heat. Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract. Let stand for 1 minute; stir until smooth. Transfer mixture to a bowl. Cover surface with plastic wrap to prevent skin from forming; cool to room temperature. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy. Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined. Spread between layers and over cake.

6. If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip. Serve immediately or cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. Just before serving, if desired, top with Caramelized Pistachio Shards. Makes 12 servings.

Caramelized Pistachio Shards

1. Preheat oven to 350 degrees F. Line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Bake in preheated oven 6 to 8 minutes or until lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. When sugar begins to melt, reduce heat to low. Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon. Remove pan from heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot baking sheet. Let cool for 1 minute. Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull. Let cool thoroughly on foil. Break into pieces; store tightly covered.

Servings: 12

Cooking Times
Preparation Time: 50 minutes
Cooking Time: 30 minutes
Total Time: 1 hour and 20 minutes

Source: Better Homes and Gardens

Have a great day

Saturday, March 17, 2018

Saturday Recipe

I posted this recipe last year. Then, having posted the recipe yesterday with Thai Sweet Chili, not having the ingredients in house, I mixed some raw honey with some Tabasco and vinegar as below plus the sesame oil and added it to the parcel of fish. It worked very well and we both enjoyed it.

Ginger Sesame Salmon

"Salmon and grated ginger with sesame oil are cooked on a bed of chopped carrots, then served on 
fresh spinach leaves."

4 thin onion slices, separated into rings
2 sheets (12x18-inches each) Reynolds Wrap(R) Non-Stick Foil
2 medium carrots, cut into julienne strips or shredded
4 (4 ounce) salmon fillets, thawed
2 tsp grated fresh ginger
2 Tbs seasoned rice vinegar
1 tsp sesame oil
Salt and pepper to taste
Fresh spinach leaves

1. Preheat oven to 450°F or grill to medium-high.

2. Center one-fourth of onion slices and carrots on each sheet of Reynolds Wrap(R) Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste.

3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

4. Bake 16 to 20 minutes on a cookie sheet in oven.

5. OR grill 14 to 16 minutes in covered grill.

6. Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

Source: Reynolds Kitchens

Have a great weekend

Friday, March 16, 2018

Aches and Pains, Bowling,

Not a great day for me, spent a lot of time standing in the kitchen and that is not the best thing in the world for my back and/or legs. However, we did end up with Tomato Soup in the freezer and  Moroccan Stuffed Peppers for supper with some left for the weekend. It is a favourite recipe of ours and not really difficult to do.

Being unable to bowl yesterday, we ended up playing 3 games today. There were still a lot of kids but most of them were downstairs because there is a league playing upstairs. I was quite chuffed with the way I bowled (in case you wonder, I had taken some Tylenol 3 for a little relief). One of the guys from the league said I had a wicked ball. I agreed and said it was so wicked it didn't go where I wanted it to. Matt did not have a good day, he is still very much one of the walking wounded. One bowling friend asked me how I was, I complained about my back and she said hers had been playing her up all week. Maybe it's the weather.

Tomorrow Matt has to go for an assessment to see if he can get his driving license back. They took it away after he went into the hospital the second time in December when he was totally confused and maybe having a panic attack or something. We'll see.

I like the look of  this recipe but was not sure about obtaining Thai Sweet Chili Sauce so I found a recipe. which seems pretty easy to use.

Broiled Salmon with Thai Sweet Chili Glaze

1-1/2 lbs (or four 6-ounce pieces) salmon, skin on or off
6 Tbs Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen)
3 Tbs soy sauce (use gluten-free if needed)
1 Tbs peeled and finely grated fresh ginger
2 scallions, green parts only, finely sliced

1. Set the oven rack 5-6 inches from the top and preheat the broiler.

2. Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon 1/4 cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.

3. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy -- you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.

Servings: 4

Author: Jennifer Segal
Source: Bon Appétit

Have a great day and a great weekend.

Thursday, March 15, 2018

RIP, March Break, Schedule Change,

I was sad to hear of the passing of Stephen Hawking yesterday, he was a brilliant physicist. One of the greatest brains of our century. What an incredible life to be told you have ALS (familiarly known as Lou Gehrig's disease) when you are 21 and that you only have 2-3  years to live and then living to 76. What a conquest. I have the movie The Theory of Everything which I enjoy watching now and again. He will be much missed in the scientific world as well as by his family. I didn't remember that Wednesday was pi day. Rather a fitting date for a scientist to die. In case you aren't aware, pi day is 3.14 or March 14th. He had a wonderful sense of humour, physicists usually do.  My first husband was a physicist and he certainly had a great sense of humour and he was the first to tell me that it runs with the job. I have certainly observed this to be so and Stephen Hawking was no exception. His classic was that he gave a party for time travellers and nobody came.

So, I went to exercise class at 1 and before I went I emailed the bowling alley to be sure they had a lane for us, we aren't regulars on Wednesdays, much to my disappointment I got a reply that because of March Break (March madness they said) it would be impossible. I had forgotten that all the schools are closed this week. However, they have saved a lane for us on Thursday.

For various reasons our cleaner is going to be starting at 8:30 a.m. which doesn't make me happy. Not that I am not up and around, but we usually don't get dressed that quickly, especially me as I am on the computer for a while in the mornings. Oh well, I guess I will just have to get used to it.

This seems like a simple and healthy pasta. Although I forgot to get mushrooms on Tuesday, duuh. I do have leeks though.

One-Pot Mushroom and Leek Pasta
Recipe Courtesy of Living Lou
Prep Time: 10 min. | Cook Time: 17 min. | Serves: 4

2 tbsp salted butter
2-227g/8oz pkg. sliced button mushrooms
2 cloves garlic, minced
1 leek, halved and thinly sliced
3 cups water
3/4 cup 10% cream
375g/13oz whole wheat linguine pasta
3/4 tsp salt
½ tsp chili flakes
1 cup frozen peas

1. Heat an extra-large skillet over medium-high heat. Add butter and mushrooms, cook stirring frequently for 3 minutes.
2. Add garlic and cook another minute.
3. Increase heat to high, add leek, water, cream, pasta, salt and chili flakes. Bring to a boil and cook ten to twelve minutes, stirring frequently until most of the liquid has been absorbed.
4. Stir in frozen peas and cook for another minute. Serve immediately.
Source: Mushrooms Canada.

Have a great day

Wednesday, March 14, 2018

Hats, Fashions, Car Service, Points,

Denise, of My Life in Retirement, has been posting about hats this week. As I commented, I haven't worn a hat in years. The last time I remember was when Matt and I got married. I knew I was wearing a lilac coloured dress and was vaguely looking for a hat. I happened to be in a British Home Store (think Walmart type store) and picked up a hat which was black on top and lilac underneath - just what I wanted. It actually turned out to be two hats. However, with the addition of a flower stitched to ensure the two stayed together, that is what I ended up with. You can't really see the colour of the dress but I can assure you it matched the hat beautifully. Other than that, I did wear a fur hat when we first came to Canada. In the winter of course. But even then only now and again when going to work. Once upon a time no woman would have gone to church without a hat either but that too has changed.

Funny how fashions do change really, when I was about 16 or so, I wouldn't have dreamed of going anywhere in the summer without wearing white gloves. I don't remember when that went out of fashion.

You know I love these point systems which businesses are offering these days. I just had a full service on the car also a tire rotation and it didn't cost me a penny. I still have enough points left to do that again later in the year. Plus this afternoon I knocked off $30 from our grocery bill. All points.

Having bought Matt and I our Lindt Gold Bunnies I just came across this recipe if you are feeling enterprising and are entertaining at Easter which is coming up fast now. If you want to watch the video on how to make this the link is here.

Easter Bunny Cake

3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar (icing sugar)
pinch fine salt
1 Tbs vanilla extract
2-3 tbs Tbsp milk

2 baked 9-inch round cake layers (your favourite recipe or an 18.25-ounce boxed cake mix)
1 ¼ cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo

1. Frosting

2. For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.

3. Bunny

4. For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.

5. Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.

6. Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.

7. Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.

8. Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.

9. Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.

10. To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.

11. Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.

12. Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.

Servings: 12

Source: Food Network

Author Notes
Take 2 1/2 sheets of parchment paper and cut in half. Line the edges of your cake board with these parchment rectangles so that they form a rectangle of open space in the middle. Build your cake on the edges of these pieces of parchment. When you are finished you can slide them away along with any excess icing and coconut.

Make sure your cakes are completely cooled before you being to ice and cut them.

Have a great day

Tuesday, March 13, 2018

Guns and Poison, Bowling, Eel Smuggling

I was wondering what to write about until I saw the news. Specifically about the gun lobby and the
poisoning of an ex Russian spy and his daughter. I do not understand the attitude of the American government or many of the American people. It seems perfectly alright for a kid to go buy an assault weapon and shoot other kids. For God's sake, how many kids do you want to lose this way? The Trump government seem to be pussyfooting around the issue and he has backpedaled since talking to the NRA changing what he previously had said about age restrictions. If I were an American I would be totally teed off with what is going on.

Then it appears that Russia and Putin are trying to go back to the old cold war days when people were bumped off all the time. Putin is ex KGB which makes me personally distrust him anyway and now it appears that the poisoning which took place in the UK was achieved with a high grade military poison which could only be authorised at the very top.

Slightly better news for me personally, I bowled really well today. It only increased my average by .4 but at least it was an increase. I actually bowled a 160 average today and thought that would increase my season average a bit more but it didn't. As yet, I don't know what my two rivals achieved. Will find out on either Wednesday or definitely Thursday.

Will it ever stop, people smuggling and causing critical shortages in the areas from which they smuggle. It it isn't illegal ivory it is tiger or other exotic animal parts. Now, apparently the baby European glass eel (an elver) is being smuggled from European waters to be grown in fish farms in other parts of the world causing a dangerous shortage of the eels in Europe. The figure quoted is 110 million. I have to admit I am not a big fan of eels although my parents absolutely loved them. We both enjoyed the ones we had in Portugal so a lot depends on how they are prepared. In England Jellied Eels are, or were, very popular and my mother really loved them. They also used to enjoy the grass eels they got in the Mediterranean too. Never did get to try them. Many people will think ugh, what does it matter, but if nothing else, it is upsetting the eco system of European waters.

Bearing in mind that I am always searching for different things to do for breakfast, I was surprised to find I already had a similar recipe to this. However, comparing, I like this one better. They look really yummy. Now all I need is some potatoes.

Twice Baked Breakfast Potatoes

4 medium to large russet potatoes, baked or steamed until a knife goes in smoothly, and cooled until
you are able to handle with bare hands
4 hard boiled eggs
4 Tbs unsalted butter, room temp
4 Tbs chive cream cheese (or sour cream), room temp
1 cup finely shredded cheese of your choosing, I used sharp cheddar, divided
4 oz cubed ham (you can sub crumbled cooked bacon or breakfast sausage here, or go meatless)
Salt and pepper to taste
Hot sauce (optional)

1. Preheat your oven to 350°F.

2. Slice about 1/2 inch off the top of each potato, lengthwise, to create a boat-shape. Remove the peel from this slice, and put the potato part into a medium bowl, discarding the skins. Using a spoon, carefully scoop out the potato boats, leaving about ½ inch of potato all around the inside, and adding the scooped potato to the bowl. When you have all of the potatoes hollowed, season them with salt and pepper, and if you like a bit of heat, brush the insides with a thin slick of the hot sauce of your choice, and set aside.

3. Add the softened butter and cream cheese to the potato, and using a potato masher or a wooden spoon, mash the potatoes till well blended, they will still be a bit chunky.  Stir in the ham and 1/2 cup of the shredded cheese until well mixed. Taste and adjust salt and pepper to your liking.

4. With your hand or a spoon, carefully make a layer of filling on the inside of each potato boat about a ½ inch thick or so.  You should have room to place an egg in the center of each, nestled down in the filling. Again with your hand or a spoon, place more filling on top of each egg, molding it into a domed shape that essentially turns the potato back into a rounded orb. Sprinkle the remaining cheese on top of the potatoes, pressing lightly to get it to stick to the mash. Bake on a foil-lined sheet pan for 30-40 minutes until heated through and the cheese is golden and bubbly.

5. If you want to make them ahead, assemble through the cheese topping, then store in the fridge in a covered container for up to 3 days. Let sit at room temperature for an hour before baking.

Servings: 4
Yield: Serves 4, but the recipe scales up and down

Source: Extra Crispy

Have a great day