Thursday, May 31, 2018

Busy Day, Bowling, Business Cards,

Coffee Klatsche, Bowling and  then Cosmetic Clinic - too much in one day so I changed Matt's appointment to next Tuesday. Not urgent or anything, just to check on his operation site which is doing pretty well.

Matt bowled brilliantly today, as for me, forget it. Much to my surprise our team, only 3 of us, were playing a very good team and at the  time of leaving, we had drawn one game (very unusual) and won the second game. They hadn't finished when we left though so won't find out what happened in the last game until we go on Thursday. (Today). Actually, for some reason I felt very stiff today and couldn't seem to relax and throw at all.

A neighbour has asked me to do some cards for her to slip into the mail boxes - we agreed she would come and see me after 8. She never came so I knocked on her door, still nothing. Maybe she has changed her mind.

I decided we should go out for supper so went to the Red Lobster as they had an offer of a free dessert or hors d'oevres. Turned out I hadn't read it very carefully, it was for a couple so only one
dessert or starter between us. However, we ended up with a bowl of ice cream each and a hunk of chocolate wave cake to bring home. The ice cream was pretty good I must say. I had Yucatan Tilapia and Shrimp and Matt had Dragon Shrimp. Both extremely spicy and extremely delicious.

Kevin Lynch of Closet Cooking has come up with a new asparagus recipe which I will certainly try. He serves these with a poached egg. I added a link so you could read all about it on his blog.

Asparagus and Feta Fritters

Prep Time: 4 minutes Cook Time: 16 minutes Total Time: 20 minutesServings2
Fresh Spring asparagus fritters with feta and dill.
  • 1 pound asparagus, trimmed
  • 2 tablespoons dill, chopped
  • 2 tablespoons parsley, chopped
  • 2 green onions, chopped
  • 1/2 cup feta, crumbled
  • 1 egg
  • salt and pepper to taste
  • 1/2 cup flour (I like to use whole wheat)
  • 2 tablespoons oil
  1. Grate or process the asparagus in a food processor.
  2. Mix the asparagus, herbs, green onions, feta, flour, egg, salt and pepper and enough flour that the mixture will hold together.
  3. Heat the oil in a pan.
  4. Spoon the asparagus mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.

Have a great day


  1. It is probably good that you keep so busy even with the aches and pains. Use it or lose it is really true IMO.

    1. I do agree with you Denise. I wish I could persuade Matt of that too.

    2. Well, if he could see my neighbor who steadfastly refused to practice his PT at home, he might change his mind. My friend is completely frustrated with her husband and it is taking a toll on her.

    3. I sympathise with your friend Denise, but at least Matt does bowl which is something.

  2. Replies
    1. I tried a little of it Alex, not the shrimp but the sauce on some broccoli and it was delicious. Almost wished I had chosen the same dish.

  3. Despite the aches and pains, I'm glad you were able to get out and bowl even if you did not do well. Seeing those deadly peppers on the dish reminded of a time when I took a bite not knowing one of those was in the mouth was not the same for a whole day.

    1. Thanks Birgit. I did better today. Matt tried to chew a red pepper last night and said they were chewy and tasteless so he didn't eat them.

  4. I push through pain every day too. It's a drag. That recipe looks great!

    1. it sure is JoJo, sorry for you at your age.

      It does look good, gotta try it yet.