Friday, August 31, 2018

Relief at Last, Birthdays,

Went bowling again today and had a dose of cannabis just before we went. It seemed to me my leg pains were somewhat easier and that maybe things were definitely beginning to work. I do hope so. I was getting a bit depressed about it. Mind you, I didn't bowl very well. In fact Matt beat me in the second game. How dare he!!

I did some cooking today, for the freezer mainly, and there again, things seemed easier this afternoon although not so's you'd notice this morning.

Turns out the young man who is the son/grandson of the owners has a birthday on Saturday which makes him a Virgo too. He won't be getting the cake I posted yesterday, he is going camping. The winter leagues start next week. Not ours though, we are a Monday group and the 3rd is labour day and a holiday so we start on the 10th.

The Southern way of doing Chicken and Dumplings always tasted good to me and the idea of Cornbread Dumplings sounded good too.

Chicken and Cornbread Dumplings

Make a classic chicken and dumplings recipe even more Southern by topping the vegetable-and-
chicken-packed stew with cornbread dumplings.

3 skinned, bone-in chicken breasts (about 1 1/2 lb.)
6 skinned and boned chicken thighs (about 1 lb.)
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp poultry seasoning
1/2 lb carrots, sliced
1/2 lb parsnips, sliced
4 celery ribs, sliced
1 sweet onion, chopped
2 (10 3/4-oz.) cans cream of chicken soup
1 (32-oz.) container chicken broth

Cornbread Dumplings
1 1/2 cups all-purpose flour
1/2 cup self-rising yellow cornmeal
2 tsp baking powder
1/2 tsp salt 1 cup milk
3 Tbs butter, melted
1/4 tsp dried thyme
2 tsp chopped fresh flat-leaf parsley

1. Prepare Chicken: Rub chicken pieces with salt, pepper, and poultry seasoning. Place breasts in a 6-qt. slow cooker; top with thighs. Add carrots and next 3 ingredients. Whisk together soup and broth until smooth. Pour soup mixture over vegetables. Cover and cook on HIGH 3 1/2 hours or until chicken shreds easily with a fork. Remove chicken; cool 10 minutes. Bone and shred chicken. Stir chicken into soup-and-vegetable mixture. Cover and cook on HIGH 1 hour or until boiling.

2. Meanwhile, prepare Dumplings: Whisk together flour and next 3 ingredients. Make a well in center of mixture. Add milk, butter, thyme, and parsley to dry ingredients, gently stirring just until moistened.

3. Drop dough by 1/4 cupfuls into simmering chicken mixture, leaving about 1/4-inch space between dumplings. Cover and cook on HIGH 30 to 35 minutes or until dumplings have doubled in size.

Servings: 8

Source: Southern Living

Have a great day

Thursday, August 30, 2018

Bowling, Athens, Birthday Cake,

Today, Wednesday, we bowled. First time for over a week. Still a lot of pain but I did manage to get through two games. In fact my second game was a pretty good one. Unfortunately, the alley was crowded. They were shut for a week so people were making up for it. We had two women and a kid (actually they had three other kids, they were bowling on their own lane) and the kid protested vehemently at everything. Matt and I have our own bowling balls. He wanted to use them and when he was stopped he grizzled loudly. It seemed he did that for practically everything. One of the women said he was tired (perennial excuse for kids behaving badly) my response was take the little bugger home for a nap. I did NOT say that out loud. Twice he had a real screaming fit. However, they eventually left and then I found bowling to be better LOL. Even the young man, the son/grandson of the owners, who is extremely tolerant, agreed with me wholeheartedly. What is wrong with parents. Don't they know pandering to this kind of behaviour only makes it worse?

Just watched an interesting programme about Athens, Greece. I was there about 50 years ago and I must confess I don't remember a lot of what was shown in the documentary. One thing talked about
was the silver mines close to Athens which were mined by slaves. The chronicler went down these mines, talk about claustrophobia - they were very cramped and crawling was a constant requirement. Later, he talked about the underground aqueduct built by the Romans and he went down a stretch of them. No thank you. Pretty brilliant construction, but the tunnels were not quite wide enough for him and he kind of went sideways plus they were waaaay underground. But a lot was about the building of the Acropolis and all the different buildings there, I do remember those quite clearly.

We then went to buy up the liquor store. I was out of fizz after all. Can't have that. Must remember to get some extra in for my birthday in a couple of weeks or so. That reminds me, I had a birthday email from the LCBO, our local liquor board. They posted a cake for each astrological sign and recommended what to drink with it. They must know me, they chose Moët and Chandon Champagne for my cake. Here is the recipe for the cake. I love crepes, maybe I will try it. If you are interested in which cake they recommend for you, here is the link.

Mango and Lime Crepe Cake with Lime Caramel

Aside from its deliciousness, the beauty of this cake is that it gets better in the fridge for up to 2 days, meaning you might have forgotten about making all the crepes by the time you sit down to enjoy a
slice. If making crepes isn’t your thing, the easy lime caramel and chopped macadamias are great over tropical-flavoured ice cream, too.

½ cup (125 mL) sugar
¼ cup (60 mL) water
½ cup (125 mL) whipping cream
4 tsp (20 mL) lime juice
? tsp (0.5 mL) salt
2 Tbs (30 mL) butter
2 cups (500 mL) milk
4 eggs
¼ tsp (1 mL) salt
5 Tbs (75 mL) melted butter, divided
1 ¾ cups (425 ml) all-purpose flour
½ cup (125 mL) sugar
2 Tbs (30 mL) finely grated lime zest
? cup (80 mL) water
2 large, ripe mangoes, peeled and thinly sliced
½ cup (125 mL) chopped salted macadamia nuts

1. For the lime caramel, combine sugar and ¼ cup (60 mL) water in a medium saucepan. Bring to a boil over medium-high heat and cook until syrup is amber-coloured. Remove from heat, slowly add cream (mixture will sputter) and stir until syrup is dissolved. Stir in lime juice, salt and butter. Allow to cool briefly before covering; refrigerate until chilled, about 2 hours. (Caramel keeps for 5 days in the refrigerator).

2. For the crepes, combine milk, eggs, salt and 3 tbsp (45 mL) melted butter in a blender; pulse to combine. Add flour and blend thoroughly. Cover and refrigerate for at least 2 hours, or overnight.

3. Heat an 8-inch (20-cm) nonstick skillet over medium heat. Brush with a small amount of the remaining 2 tbsp (30 mL) melted butter. Pour ¼ cup (60 mL) batter in pan and swirl to evenly coat bottom with batter. Cook for about 1 minute, or until top of crepe appears set and bottom is golden.

4. Gently lift crepe with a spatula and flip over. Cook 30 to 45 seconds longer, or until firm and bottom is golden in spots. Remove to a plastic-wrap-lined plate. Repeat with remaining batter to make 16 crepes, brushing pan with a small amount of butter between crepes. Stack crepes on top of each other with a layer of plastic-wrap between each.

5. In a small bowl, combine sugar, lime zest and 1/3 cup (80 mL) water; stir to dissolve sugar.

6. Place 1 crepe in the centre of a 10-inch (25-cm) serving plate. Brush crepe with lime zest syrup, and top with another crepe. Once again, brush with syrup. Continue until you have 4 layers of crepe and syrup. Cover fourth crepe with a single layer of thinly sliced mango and top with another crepe. Brush with syrup and repeat process until you have 4 layers of crepe containing 4 crepes each, and 3 layers of mango. Cover and refrigerate until crepes have softened and cake is completely chilled, at least 4 hours or overnight. (Cake will keep for up to 3 days in the refrigerator).

7. If serving entire cake at once, drizzle caramel over the whole cake and sprinkle top with macadamias. (Otherwise slice into 8 slices, dress individual slices with a tablespoon of caramel and a spoonful of macadamias; return remaining slices to refrigerator until ready to dress and serve).

Servings: 8

Source: LCBO

Have a great day

Wednesday, August 29, 2018

Wordless Wednesday, Dawn Patrol,

Not wordless after all. I posted a picture of elephants last week and it reminded me of the Dawn Patrol from Disney's Jungle Book.

Have a great day

Tuesday, August 28, 2018

Doppler Test, King St. and LRT, Food of the Future,

I went for my ultra sound or Doppler test. Didn't turn out to be anything I hadn't had before and from the sound of everything (you hear slurping pulse noises) I don't think it is my veins or blood that is causing my problem. That is my inexpert opinion of course. Whilst waiting to go in for my ultra sound we were reading ads about varicose veins and how they can cause problems which are not just cosmetic. I am wondering, having read these ads, whether this could be part of my problem. I will ask the surgeon when I get to see him.

We can, these days, drive up King St. which is part of the Light Rail Transit system which has been installed. The LRT is not yet in operation mind you. However, I dislike using King St. as it has now become virtually single lane so if you get behind a bus or something, that's where you stay. I think this would give you the idea. On the right you will see there are turn sections, but the road you drive on is single car only. That is the dark part. The light part in the middle is the LRT lines. There are also dozens of traffic lights all the way along. What on earth it will be like once the thing is up and running, I dread to think. Having been to the Vascular Lab which is right on King, I have now figured a way of getting there without using King much at all. I suspect some of the stores are feeling the pinch, but maybe it is just me that basically doesn't want to use the street.

Watched the third and last part of Tomorrow's Food, I think it's absolutely fascinating. Matt thinks its garbage!! They now have machines that can print food - same as the ones that print plastics. They demonstrated printing, and then cooking, a pasta shell. There is also a way of taking real meat, removing some of it's components and engineering more meat from it. At the moment a burger made from this meat costs something like $2,000 but they reckon eventually it will be reduced to regular prices. One or two ideas don't involve cooking at all which I would not like, there were shakes which you drink 3 times a day and they constitute your whole meal with all the nutrients you need. They tried it on a group for a week. Some said they didn't feel too bad on it, but nobody said they were likely to continue using it.

This is the recipe I used on Saturday.

Marmalade Pork Tenderloin

7 multicoloured heirloom carrots , halved lengthwise
4 shallots , halved
3/4 tsp nutmeg
1/2 tsp salt
1 Tbs vegetable oil
450 g pork tenderloin , trimmed
1/4 cup orange marmalade
1 Tbs grainy mustard
1/2 tsp dried sage

1. Preheat oven to 425°F. In large bowl, gently toss together carrots, shallots, nutmeg, 1/4 tsp of the salt and 2 tsp of the oil. Set aside.

2. Sprinkle pork with remaining salt; rub all over.

3. In cast-iron or ovenproof skillet, heat remaining oil over medium-high heat; cook pork, turning often, until browned, about 5 minutes. Add carrot mixture to pan; roast until instant-read thermometer inserted sideways in centre of pork reads 155°F, about 15 minutes. Transfer pork to cutting board; tent with foil. Let rest for 5 to 10 minutes before slicing.

4. Meanwhile, in small saucepan, stir together marmalade, mustard and sage; cook over medium heat, stirring frequently, until slightly thickened and syrupy, 3 to 5 minutes. Set aside.

5. Toss carrot mixture with skillet juices; return sliced pork to pan. Spoon marmalade sauce over top.

Servings: 4

Kitchen Technique: Letting the pork rest before adding the marmalade glaze means less glaze will slip off the meat while cooking and stick to the pan.

Have a great day


Monday, August 27, 2018

Empty Freezer, Doppler Test, Hurricane Lane,

On Friday, I discovered just how short I was in my freezer. Everything I thought I would like to make for Saturday had some ingredient missing, in some cases, the main ingredient. I ended up finding a different pork loin recipe which I will share on Tuesday. I really need to go to Costco, but not possible just at the moment.

Today I am going for my Doppler test which I understand is similar to an ultrasound. Maybe this will lead to the discovery of what is wrong with my legs.

The Hawaiian Islands seem to have not fared as badly as could have happened; the hurricane, Lane (funny name), decreased to a Tropical Storm - not sure exactly of the progression but that certainly helped the islands. One description I read was of  "biblical" rains. There have not been any reports of deaths although lots of rescues.  Trouble with islands, there isn't really anywhere you can run to. When we lived on the coast of North Carolina we could always run inland although one time the storm seemed to follow us. The morning after all the power was out and we had trouble finding a gas bar that was open. Luckily we eventually did and were able to go back home.

We both enjoy omelettes and this recipe appealed to me. I guessed it served 3 but am not sure as the recipe didn't specify. Normally when I make an omelette I use 2 eggs per person. Looking at the picture, maybe 2 servings.

Benedict Omelette

7 eggs
3/4 cup buttermilk
2 tsp cornstarch
1 Tbs dried parsley
Salt & Pepper
1 Tbs butter
1/2 lb asparagus washed, trimmed and cut into 1 inch pieces
3 pieces of bacon sliced in small bite size pieces.
3 slices good quality ham sliced in small bite size pieces
2/3 cup provel or provolone cheese
2 Tbs cool water

1. Whisk 1 egg, buttermilk, cornstarch, parsley in small saucepan over low heat until thickened. Remove from heat and add butter and salt & pepper to taste. Cover and keep warm.

2. Meanwhile add bacon to skillet. After 1-2 minutes add the ham & asparagus. Cook until the bacon is done and the asparagus is crisp tender. Remove from pan, cover and keep warm.

3. Whisk 6 eggs with two tablespoons of water. Coat 10 inch skillet with olive oil. Add 1/2 the egg mixture and cook over medium low heat until eggs are set. Sprinkle with 1/2 the provel cheese, 1/2 the asparagus/bacon mixture and fold omelette.

4. Remove from pan and drizzle with buttermilk sauce.

Servings: 3

Source: Small Town Woman

Have a great day

Friday, August 24, 2018

Cannabis, Haircut, Pesticides.

I think it may be beginning to work, unless it's wishful thinking. I generally don't hurt when I sit or lie down, only when I stand for a while or walk. It seemed to me the pain was holding off a lot longer today - Saturday my dose increases yet again so fingers crossed. I actually thought about doing the increased dose on Friday - I still might. One of my problems is cooking - I have to sit down such a lot or do the prep work in dribs and drabs.

Tomorrow (Friday) my hairdresser is coming down to cut my hair as I didn't think I could go to her and walk to the end of the very long corridor to where her apartment is. Luckily for me, we are at the beginning of our corridor.

I see the The Trump administration has reversed a long-standing ban on the use of deadly pesticides linked to declining bee populations and other species deaths, and the use of genetically modified, pesticide-resistant crops on national wildlife refuges, where farming is permitted. I am horrified to hear this and signed the Earth Day petition hoping that if enough of us do so, they will listen. Probably a forlorn hope but you never know. I cannot believe anyone would jeopardise the life of pollinators such as bees. It is so very short sighted.  Bees have been declining and the ban on such pesticides was helping their recovery.

I have gone a bit nutty on pickling things lately and just discovered this recipe which I have apparently had for some time but have no memory of. It didn't have a picture so I chose one which looked a bit like the recipe sounds. I don't know where this recipe came from either but it sounds pretty easy and doesn't involve a hot water bath.

Pickled Shrimp

1 Tbs olive oil
1 1/2 lbs jumbo shrimp, peeled and deveined
3/4 cup julienne-cut red bell pepper
2/3 cup cider vinegar
1/2 cup vertically sliced onion
1/3 cup julienne-cut carrot
2 Tbs sliced jalapeño pepper
1 Tbs sugar
1 tsp ground cumin
3/4 tsp salt
1/4 tsp crushed red pepper
2 bay leaves
2 Tbs chopped fresh cilantro

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp; sauté 3 minutes or until done. Place shrimp in a large bowl. Repeat procedure with remaining oil and shrimp.

2. Combine bell pepper and next 10 ingredients (bell pepper through bay leaves) in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender.

3. Pour pepper mixture over shrimp; add the cilantro, stirring to combine.

4. Cover and chill 8 hours or up to 2 days, stirring occasionally. Discard the bay leaves. The taste gets even better as it steeps in the flavorful mixture, so make it up to 2 days before your party.

Servings: 8

Have a great day

Wednesday, August 22, 2018

Joke, Bowling, Scams,

I just received this joke in an email. I thought it was funny and you might enjoy it too.

Dear Abby:

My husband hasn't worked for the last 18 years. All he does is get dressed in the morning and hop in his fancy car to visit his cronies.
I know he's cheated on me many times with young girls who could be his granddaughters. I know this because he brags about this to me. He smokes fancy cigars and drinks the most expensive liquor day and night. We sleep in separate beds because he tells me he knows I`m a lesbian and besides that, my varicose veins and fat behind turns him off.

Should I clobber him with something heavy, or should I just leave him?  Your advice would be appreciated

Mad as Hell

Dear Mad as Hell,

You don`t have to take that kind of treatment from any man. I suggest you pack your bags and move out a.s.a.p.! Don`t resort to violence and try to act more like a lady.

Remember, you were almost elected President of the United States, so try acting like one‼️


Been getting a lot of rain the last few days. Everywhere is looking very green and fresh. I have finally come to the conclusion that barometer readings do affect me though, I have been aching more during the rain. Maybe I need to get myself a barometer so I can tell what is actually happening. I wanted to go to the Coffee Klatsche this morning but didn't think it was worth the pain to walk along the corridor. Wishing away time in the hopes that the cannabis does the trick in a week or two.

It seems we will be able to bowl next week. We have really missed it this week. I guess we are addicted to bowling. 

There was a letter posted in the lobby from the Waterloo Regional Police which said there have been scams perpetrated in the building and to be careful etc. Today I received a phone call assuring me I had won a trip for two to Florida and beyond (cruise I think it was) I told her we couldn't go, had trouble getting a word in edgewise, and eventually slammed the phone down. It then occurred to me that maybe this was one of the scams they were talking about. 

When I was a kid, I love Spam. Haven't eaten it in years. It is not a particularly healthy canned meat and so I was astounded to come across this recipe. I just had to share it. There are recipes on line for making sushi rice - pretty easy actually. 

Spam Musubi

You don't need to fly to Hawaii to try this tasty authentic Hawaiian Spam Musubi. With this easy
recipe you can make it yourself at home!

12 oz Spam
1/4 cup oyster sauce
1/4 cup soy sauce
1/2 cup sugar
Nori roasted seaweed used for sushi, cut into halves or thirds (I cut it into thirds to make it go further)
5-6 cups cooked sushi rice WITHOUT the vinegar mixture added

1. Slice the SPAM into about 8-10 slices (depending on how thick you like it) and put in a Ziplock bag.

2. Mix oyster sauce, soy sauce and sugar until sugar is dissolved and add to the bag with the SPAM. Marinate for about 15 minutes.

3. Drain off marinade and fry SPAM on each side over medium heat until slightly crispy or until desired doneness. Some people like to glaze the SPAM with the marinade/sauce AFTER frying, either way tastes great!

4. Place a strip of nori on a cutting board or clean surface (shiny side down).

5. Place your Musubi mold across the middle of the nori (so if you folded up the sides of the nori, it would wrap around the middle of the can)

6. Add rice to the mold, pressing down firmly and evenly, so there is about 1-1 1/2 inches of rice (if the rice starts to stick to the mold too much, dip it in water. You will notice you will have to dip your fingers in water quite a bit because the rice is so sticky. I usually just keep a bowl of water right next to where I am working.)

7. Next, remove the mold from the rice. Now you will have a nice little block of rice right on the nori.

8. Add some of the cooked spam to the top. Wrap up one side of the nori and stick it to the top of the SPAM, then wrap up the other side. Just like you are wrapping a nice little package. Use a little water on your finger to seal if needed. Serve warm.

9. Some like it dipped in soy sauce, some like it with ketchup, and some like it as is. You will just have to try it all the different ways and decide for yourself which way you like it best.

Servings: 4


If you are making a lot and saving it. Wrap individually in some plastic wrap and keep it in the fridge for up to a week. When you are ready to eat it, unwrap and place in the microwave for 15-20 seconds.

Source: Favourite Family Recipes

Have a great day

Wordless Wednesday

Have a great day

Tuesday, August 21, 2018

Quiet Time, Shopping Online. Movie.

Not much doing in our lives at the moment. I am still plugging away at the cannabis and I think there are some symptoms of improvement. I spoke to the supplier and they said as I gradually increased the amount as per doctor's orders, I will start seeing some results. I was also wondering how one knew when re-ordering was necessary because you cannot see into the bottle, I gather it's more by guess than anything. Obviously one would not re-order if it didn't seem to be doing anything.

Tuesday is pick up shopping day. Our foot nurse comes in the morning and later I go down to collect my order. The website for this leaves a lot to be desired. There are all kinds of little things not working. For instance I can build my order on my desktop but when I am ready to submit it, I have to use my Kindle Fire to do so, it just will not work on my desktop for some reason. Another weird thing, I sign in and it tells me the password doesn't match the email address. However, it still opens up my order. As I say, lots of little things which are a bit aggravating.

We just watched The Prisoner of Zenda which was made in 1952. I actually quite enjoyed it. Lots of swashbuckling stuff with Stewart Granger playing two parts and Deborah Kerr his love interest. James Mason was the principal baddie. I always loved James Mason and thought he was a brilliant actor. This didn't disappoint.

We are going to find the lack of bowling a big hole in our week.

It appears that Campbell's have produced some new stocks or bouillons, one of which is their seafood broth. I think this might be a very useful addition in this part of the world where shrimp comes to us after having been caught and frozen for some time. Even the non frozen has been sitting on ice for longer than is good for it.. If you have ever lived in a part of the world where shrimp is caught and eaten almost right away, you will appreciate the problems of people who live a looong way from the sea. This being said, I think it might be an interesting experiment to make this recipe with the new product. Having talked about this broth and the recipe, I think I should have been paid for this, don't you? I can assure you, I haven't been.

Shrimp Fried Rice

Cooking rice in broth is a simple way to infuse maximum flavour into this simple dish.

2 cups (500 mL) jasmine rice
1 carton Campbell's® 30% Less Sodium Ready To Use Seafood Broth
1 Tbs (15 mL) cornstarch
1 lb (454 g) peeled and deveined shrimp
1 Tbs (15 mL) sesame oil
1 Tbs (15 mL) ginger
6 green onion, chopped
1 cup (250 mL) frozen peas
2 each eggs, lightly beaten
1 Tbs soy sauce

1. In medium saucepan, bring rice and broth to a boil. Reduce heat to low, cover and cook until liquid has been absorbed and rice is tender, about 15 minutes. Set aside.

2. Meanwhile, in a small bowl, toss cornstarch with shrimp until coated.

3. In a large non-stick skillet, heat oil over medium high heat; add ginger and shrimp and cook shrimp just until opaque, about 3 minutes.

4. Stir in rice, green onions and peas and cook to heat through. Pour egg and soy sauce over top and cook for one minute more. The heat from rice will cook egg.

Servings: 4

Serve with lime wedges and crushed peanuts if desired.

This recipe keeps well in the fridge and will taste just as delicious as leftovers.

Source: Campbell's

Have a great day

Monday, August 20, 2018

Medical, The Roma, Cooking,

In case you missed it in the comments the other day, I goofed about the date of my visit to the Vascular Lab. It wasn't today it was next Monday, the 27th.

My dose of Cannabis increased on Saturday by 50%. Still doesn't seem to be much effect though. One thing I haven't figured out is how I tell when it's almost time to reorder. I can't see into the bottle or anything. Mind you, if nothing is happening by then I won't be re-ordering anyway.

Saturday night I watched a programme about the Roma or Gypsies as they are frequently called, describing what happened to them during the Second World War. After so many years, this is the first I have ever heard of their persecution which was as bad or in some cases worse than that suffered by the Jewish people. What a horrifying story.  The Holocaust involving the Jewish people was bad enough but thousands of Roma went through the same experience. What makes people do this kind of thing and why don't we learn. I recently saw documentaries about that part of the world which, to me, is Yugoslavia, and all the dreadful things which happened there during their wars. Genocide seems to be a popular measure by many people in power.  Many of us hear the news and think "how awful" and then basically forget about it. Man's inhumanity to man.

Saturday supper I made Korean Beef Bulgogi and for some reason I didn't enjoy it one bit. It seemed dry to me, no idea why, made it quite a few times and enjoyed it. So Sunday I made Fried Cabbage with Egg Noodles and chopped up the leftover steak, adding it to the pan, made a big difference and I quite enjoyed it. However, I think the Korean recipe is not something I will be making again.

Here is another egg dish which would fit both the breakfast and supper category again, sounded simple and quite tasty to me. Himself doesn't like sweet potato but I do.

Spinach and Egg Sweet Potato Toast

Skip the gluten and get some vitamin C with this healthy sweet potato toast recipe. Topped with
spinach, egg and a dash of hot sauce, it's a delicious alternative to eggs Benedict.

1 large slice sweet potato ( ¼ inch thick)
? cup cooked spinach
1 large egg, fried or poached
½ tsp sliced fresh chives
½ tsp hot sauce

1. Toast sweet potato in a toaster or toaster oven until just cooked through and starting to brown, 12 to 15 minutes. Top with spinach, egg, chives and hot sauce

Servings: 1

Author: Breana Killeen
Source: : EatingWell

Have a great day

Saturday, August 18, 2018

Honey Bee, Weed Killer,

Today, August 18, is National Honey Bee Day

Honey Bees are such an endangered species and as it says on the side of this blog, if they go, they are taking us with them. If we didn't have bees to pollinate we would be in a terrific mess for food.

I am a little worried about my Quaker Oats at the moment, it turns out that they contain weed killer!! Yes, really, the oats contain unsafe levels of glycosphate. Here is a video I have just watched.

I frequently have instant oats for breakfast. I tend to feel that as I have been eating these for years, why worry about it now, but then maybe that is foolish. At the end of this video there is a statement from Quaker saying the any glycosphate which may remain is well below the standards set by the FDA.

Have a great weekend

Friday, August 17, 2018

Bowling, Mexico, Arterial Doppler,

Well, no bowling next week, they are doing the lanes, every year they have to be sanded and refinished to a greater or lesser degree. We were told we could probably bowl on Tuesday, but we said no we wouldn't do so, thanks.

Not sure if I mentioned, we have been watching a TV series about Mexico. I have discovered I knew little or nothing about the country. For a start it is much bigger than I realised with lots of mountains and desserts. Including a desert which runs alongside the sea. Seems odd but it's to do with the winds. It is a very interesting documentary about the whole country.

Took Matt to the dermatologist this morning and he froze lots of potential cancer spots including some on his scalp. His hair was a right mess at the end LOL. They really stung him for a while. I then went down to the bakery at the bottom and got some Cornish Pasties. Yum. I also bought some cheese scones and some rum balls. Ate the rum balls in the evening. Yesterday, for our 'bowling banquet' we had eaten Kentucky Fried Chicken and some little desserts (I assumed from the same place) which included rather dry brownies. Matt ate his delicious, moist, rum ball and said the brownies were better. He is nuts. I won't buy him one of those again.

Didn't mention, when we got home from  bowling yesterday, I had an email from the family doctor telling me I had an appointment with Kitchener Vascular lab for an Arterial Doppler test on Monday afternoon. I have to fast for 4 hours. I have no idea what this involves, but hopefully it may lead to a discovery of what is wrong with my legs that they give me such extreme pain. Keep your fingers crossed for me please. Just did some googling, suspected problems don't sound to pleasant.

Interesting breakfast dish. Personally I would not use low fat yoghurt but the proper stuff.

Poached Egg on Garlicky Yoghurt

If you’re on #teamsavorybreakfast (like I am), this meal will be right up your alley. It’s a riff on the Turkish dish cilbir: A simple poached egg perches onto a swoop of garlic-infused yogurt and gets a finishing drizzle of chile butter. If you’re not quite up to raw garlic in the morning, you could use minced roasted garlic or a little garlic powder instead. Here, we call for green beans, with the idea
that they’d be left over from the previous night’s dinner. Any leftover veggie would work.

1 Tbs white vinegar
1 large egg
1/2 cup 2% plain Greek yogurt
1/8 tsp kosher salt, divided
1/2 small garlic clove, grated on a Microplane
1 tsp butter
1/2 tsp Aleppo pepper or
1/4 tsp chipotle chile powder or ancho chile powder
1 1/2 oz whole-wheat bread, toasted
1 cup steamed green beans tossed with
1/4 tsp canola or avocado oil

1. Bring a small saucepan filled halfway full of water to a simmer; add vinegar. Crack egg into a ramekin or custard cup; gently slide egg into water. Simmer 3 minutes or until desired degree of doneness. Remove from water with a slotted spoon; drain on a paper towel.

2. While egg poaches, combine yogurt, a dash of salt, and garlic, stirring well. Heat butter in a small microwave-safe bowl on HIGH for 30 seconds or until melted; stir in pepper.

3. Spread yogurt mixture onto a plate; top with egg, and drizzle with chile butter. Sprinkle with remaining dash of salt. Serve with toast and green beans.

Servings: 1

Source: Cooking Light.

Have a great day

Thursday, August 16, 2018

Cannabis Again,

I took my first dosage again at 8 a.m. as I have been doing all week. At lunchtime we went to the bowling alley and much to my surprise I managed to walk about a bit and to get my own lunch from where it was setup. Then there was the prize giving, my team actually ended up in 2nd place, I jokingly said where was our 2nd place reward, the owners clapped!!!! I did actually win $10. Anyway, after all this, we started to bowl and after a very short time my legs were killing me again. This was around 1-2 - not quite sure. We came home after only one game, it was too painful. I thought about this and phoned my supplier and queried it. The upshot is, if I want, I can take my early dose and then another about midday or so. This should cover me for bowling days. She said I could actually make it an extra dose but I don't think I will unless something is happening where I need it. I don't have trouble sleeping so seems a bit of a waste. The stuff is not cheap after all. Crossing my fingers our insurance will chip in once the medical version has a Drug Identification Number.

Not a lot of people stayed to bowl this afternoon for one reason or another. Two of our team didn't for a start.

Thursday morning Matt has an appointment with the dermatologist to check on a couple of places the Plastic Surgeon didn't think she needed to treat. Hopefully that will be it for a while. The dermatologist's office is over the top of the Scottish Bakery where I buy Cornish Pasties so guess what? Might even have lunch there, they have a small cafe area.

We don't have a barbecue of course, but this looked like a pretty simple and tasty shrimp recipe which I am sure I could cook on the broiler.

Maui Wowie Shrimp

Easy recipe to put together for that laid-back 'Maui Wowie' person. Great for the beach or backyard
BBQ. You will be surprised by the onolicious flavor. This dish always gets the Shaka sign!

2 lbs uncooked medium shrimp, peeled and deveined
1 pinch garlic salt, or to taste
ground black pepper to taste
1/4 tsp cayenne pepper, or to taste (optional)
1 cup mayonnaise
1 lemon, cut into

1. Preheat outdoor grill for medium heat, and lightly oil the grate.

2. Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.

3. Generously coat both sides of shrimp with mayonnaise.

4. Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.


Author Notes
Cayenne pepper can be added with the garlic salt and black pepper, or mix 1/4 teaspoon into mayonnaise before coating shrimp, for a spicier flavor

Have a great day

Wednesday, August 15, 2018

Thanet Earth, Food of the Future,

Watched an interesting programme about the future of food, how we eat it and how we grow it. One place which really impressed me was Thanet Earth which is in the part of Kent which was kind of my back yard over 40 years ago. Wikipedia says Thanet Earth is a large industrial agriculture / plant factory project consortium in the United Kingdom. Located on the Isle of Thanet in Kent, it is the largest greenhouse complex in the UK, covering 90 hectares, or 220 acres of landThe greenhouses are absolutely vast and grow millions of tons of fruit and veg every year. None of it is grown in soil but in Rockwool insulation and the growing is hydroponic.  

They also visited Texas to show them seeding the clouds in order to produce vital rain. Apparently one part in particular has had a drought for 5 years. This made me wonder why they can't use cloud seeding methods over the fires in California. A lot of research, worldwide, is being done to produce plants which can still grow in the hotter climates of the future which will be caused by global warming.

Yesterday I thought the cannabis was helping. today I changed my mind. I guess it is really still too early but I did have a bad day today. Bowling tomorrow so hope I will be OK.

Came across this recipe a couple of days ago. Made it for Tuesday night. It wasn't bad at all. Enough for two nights in fact. I served it over egg noodles. I used garlic and salt. Don't use garlic salt. I also used 2 medium chicken breasts.

Quick Chicken Cacciatore

1 large skinless chicken breast, cut into 1" 1/2" strips
1 green pepper, seeded and cut into strips
1 small onion or 1/2 medium onion, cut into strips
1/2 cup sliced mushrooms or small jar/can (4-oz)
1 14.5 oz can diced tomatoes
2 Tbs olive oil
1 tsp dried basil
1 tsp oregano
1/2 tsp garlic salt
1/2 black pepper, coarse grind

1. Cook green pepper and onion in olive oil over medium-high heat until onion becomes translucent. Add chicken and continue cooking another 5 minutes, making sure to stir chicken so it cooks on all sides. Add remainder of ingredients and simmer about 10-12 minutes. Serve over rice or angel hair pasta.

Source: Recipe du Jour

Have a great day

Tuesday, August 14, 2018

Medical, Weekend News, Online Shopping,

I may be imagining it, I have only been taking my cannabis since Saturday, but I think there are signs of improvement. Fingers crossed.

Not much to write about today, been a quiet couple of days for us. Interesting about the guys who stole planes over the weekend, one who stole a passenger plane, did lots of aerobatics and then crashing it into the ground and then the guy who stole a jet and crashed it into his own home. He died, I believe the people in the house didn't. There really are some nutters around but how they managed to steal these planes is something they will certainly have to look into. As for flying them without training, it appears you can learn to do that on the internet. What can't you learn to do on the internet? One of the things that scares me is the gun manufacturers who have posted designs which can be copied and printed as genuine plastic guns which work. That is really scary.

Just posted my grocery order and once again, couldn't post the order from my desktop but had to use my tablet. I don't know what is the matter with their website it does the oddest things. When I sign in it tells me the password doesn't match the email and yet it brings up my order!!!

If my legs really are improving, I am sorry that Wednesday league bowling is doesn't count any more. However when we start again in September, maybe things will be good.

Salmon is such a tasty fish, not too expensive and easy to use. We eat quite a lot of it.

Barbecue-Style Bourbon-Glazed Salmon With Firecracker Slaw

This recipe hits all the notes of a classic barbecue dish, but with omega-3-rich fish. Use an outdoor
grill or indoor grill pan.

3 cups very thinly sliced cabbage
1/2 cup thinly sliced scallions, divided
1/4 cup grated carrot
1/4 cup canola mayonnaise
1 Fresno chile, seeded and sliced
2 Tbs apple cider vinegar
3/4 tsp granulated sugar (optional)
3/4 tsp black pepper, divided
1/2 tsp kosher salt, divided
3 Tbs dark brown sugar
1 Tbs bourbon
1 Tbs lower-sodium soy sauce
4 6 oz   skin-on salmon fillets (such as wild Alaskan)

1. Preheat a charcoal grill to medium-high (400°F to 450°F).

2. Place cabbage, 1/4 cup scallions, carrot, mayonnaise, chile, vinegar, sugar, 1/4 teaspoon black pepper, and 1/4 teaspoon salt in a bowl. Stir well to combine. Chill until ready to serve.

3. Whisk together brown sugar, bourbon, soy sauce, and remaining 1/2 teaspoon black pepper. Pour into a shallow dish. Place salmon, flesh side down, in sauce. Chill 15 minutes.

4. Remove salmon from dish. Place marinade in a saucepan; boil 2 minutes. Place salmon, skin side down, on oiled grates; grill, covered, to desired degree of doneness, 10 to 12 minutes for medium, brushing occasionally with reserved marinade. Place on a platter; top with remaining 1/4 cup scallions and sprinkle with remaining 1/4 teaspoon salt. Serve with slaw.

Servings: 4

Source: Cooking Light

Have a great day

Monday, August 13, 2018

Misconceptions, Elephant Day,

Funny how one has misconceptions about things. I have never used any form of cannabis before and from what I read (one hour to take effect and then lasting 5 or 6 hours) I assumed that an hour after taking my cannabis I would start feeling my pain less. That isn't how it goes. Apparently it has to build up in the system and could take a week or so to do. Oh dear. They supplied me with a small bottle of oil and I am supposed to measure out .25 ml morning and evening. Syringe supplied. But, to me, the syringe is difficult to manage despite instructions. On Saturday, much to my annoyance, I spilt some. Bearing in mind how expensive it is I was very annoyed. However, Sunday morning it all worked perfectly, so lets hope that will continue.

Did you know that today, Sunday August 12, is World Elephant Day. Like most wild animals these days, they need all the help they can get. It is a disgrace to the human race that so many animals are facing extinction because of our actions. I mentioned that a number of iconic Australian animals are facing extinction, but many animals closer to home the same thing is happening. Elephants and rhinos are being killed in large numbers simply for their tusks or horns, tigers are being shot for their skins and other parts are used by ignorant people for medical purposes. Of  course many English people will recognise the date as being "The Glorious Twelfth" or the first day of the grouse shooting season. Never eaten grouse, I guess now I never will.

I enjoy donuts but am very careful to only eat one on the very few occasions I get near them. Often people in the bowling league bring a pile of them on their birthdays for everyone to guzzle. However, these, because they are not fried in deep fat, are not nearly as unhealthy. Only one problem, yeast comes in packets of two or three and I always end up wasting some.

Air Fryer Donuts

If you’re craving doughnuts without the guilt, these yeast-risen rings deliver the same sweet, tender, and crackly sugar glazed goodness thanks to your air fryer.

1/4 cup warm water, warmed (100F to 110F)
1 tsp active dry yeast
1/4 cup plus 1/2 tsp. granulated sugar, divided
2 cups (about 8 1/2 oz.) all-purpose flour
1/4 tsp kosher salt
1/4 cup whole milk, at room temperature
2 Tbs unsalted butter, melted
1 large egg, beaten
1 cup (about 4 oz.) powdered sugar
4 tsp tap water

1. Stir together water, yeast, and 1/2 teaspoon of the granulated sugar in a small bowl; let stand until foamy, about 5 minutes. Combine flour, salt, and remaining 1/4 cup granulated sugar in a medium bowl. Add yeast mixture, milk, butter, and egg; stir with a wooden spoon until a soft dough comes together. Turn dough out onto a lightly floured surface and knead until smooth, 1 to 2 minutes. Transfer dough to a lightly greased bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.

2. Turn dough out onto a lightly floured surface. Gently roll to 1/4-inch thickness. Cut out 8 doughnuts using a 3-inch round cutter and a 1-inch round cutter to remove center. Place doughnuts and doughnuts holes on a lightly floured surface. Cover loosely with plastic wrap and let stand until doubled in volume, about 30 minutes.

3. Place 2 doughnuts and 2 doughnuts holes in single layer in air fryer basket, and cook at 350°F until golden brown, 4 to 5 minutes. Repeat with remaining doughnuts and holes.

4. Whisk together powdered sugar and tap water in a medium bowl until smooth. Dip doughnuts and doughnut holes in glaze; place on a wire rack set over a rimmed baking sheet to allow excess glaze to drip off. Let stand until glaze hardens, about 10 minutes.

Servings: 8

After the doughnuts have risen, use the parchment paper to help gently transfer them into the air fryer. Use two forks to lower them into the glaze for maximum coverage.

Source: Cooking Light

Have a great day

Friday, August 10, 2018

Short Post

So hurrah, much to my surprise my Cannabis arrived Friday lunchtime. I immediately started trying to take some and turned out to be a complete dummy about the whole business. Really don't know if I got any into  my system or not. Kind of had to assume I did but ...... Then in the afternoon I developed a headache. A bowler on my team says he gets headaches with cannabis. In the end I decided to start afresh tomorrow and see how it goes.

Have a great day

Cannabis.Rain, Noodles, Fermented Foods,

Hooray, my cannabis order is on its way. Monday or Tuesday they said. I am, of course, hoping for Monday. Fingers crossed again please. The guys at the bowling alley are expecting me to be dancing next Wednesday!! I wish. Only played one game today. Not much different to yesterday.

After all that rain on Wednesday afternoon, Thursday was a lovely sunny day once more. Won't have hurt the ground to have a good soaking of course. On the way home from the alley we picked up Matt's pills at the proper strength. Hopefully we won't have that problem again.

Every so often I get sick of rice so today, instead, I used egg noodles, the ones which are small, short and flat. Ideal for Matt who has problems with things like spaghetti. Think I will be buying more of them.

Ivy of The Happy Whisk often talks about fermented foods and today I got an email from dLife (diabetes blog) saying just how good they are for you. Particularly if you are concerned with sugars. A lot of advice in the article seems to direct you towards making your own or seeking out those which are not necessarily mass produced. So, methinks I will have to make more pickles and such. I really enjoy them anyway. Funny, Matt dislikes pickles. I can buy a pretty good Kimchi and presumably, as this area is so very German, a good sauerkraut is also possible. Especially at the markets. Real, full fat yoghurt is also recommended. Vinegar is, of course, fermented wine.

This is one of the recipes from the article above. It calls for 2 medium cucumbers which then have to be peeled and seeded. I would be using seedless or English cucumbers myself. I remember enjoying this side a lot when I was in Greece.

Cucumbers And Yogurt (Tzatziki in Greece)

A refreshing dish made from cucumbers and yogurt, seasoned with mint and garlic.

2 Medium Cucumbers
3/4 cup Plain whole milk yogurt
2 tsp Fresh Lemon Juice
1 Sprig Fresh Mint
1 tsp Minced Garlic
1/4 tsp Salt

1. Peel cucumbers and remove seeds. Dice.

2. In small bowl, combine cucumbers, yogurt, lemon juice, garlic, and salt. Stir.

3. Finely chop mint leaves, add to bowl, and stir.

4. Chill until ready to serve. Can be made up to 8 hours ahead. Stir before serving.

Servings: 8

Source: DLife Editors

Have a great day

Thursday, August 9, 2018

Appointment, Weather, Bowling, Doctor's,

Matt has an appointment with the cardiologist to sort out that pill mix up I mentioned a week or so ago. When they first contacted me they told me he would see the cardiologist at 4:30 today. When we went for the initial appointment last week they gave me a print out showing the appointment as being at 4:30. Yesterday they phoned me to confirm it was at 4:15. Grrr. I told them I wasn't sure we could be there at 4:15 especially as they had originally said 4:30. I don't think they believed me somehow.

Right now, as I am typing at 8:30 a.m. it is almost as dark as night outside. Not sure what's happening. It was raining earlier.

Went bowling and it was the worst game I have had in ages. Didn't really matter a lot as it's the last one that counts and we had already dropped to 2nd position. Probably third or 4th now. Afterwards had to go to the next town to see the cardiologist and get Matt's pills finally sorted. He has, of course, prescribed the higher dosage which Matt was on before.

I don't know if anyone saw it on the news, but apparently Tuesday night Toronto got deluged with all kinds of floods, cars being swamped, cops rescuing people from taxis, even people trapped in elevators because of the water. So, driving to the next town, the heavens opened up, never seen such bad rain and I was scared we were going to get the same as Toronto. Spent over an hour at the doctor's, came out and it was brilliant sunshine and warm!!! Weird to say the least. By the way, when we got to the cardiologist I showed them my schedule they had printed up, eventually they apologised and said it had been rescheduled but nobody had told me. However, we were not called in til gone 4:30 anyway. Unbelievable

Went to the Red Lobster for supper and stuffed myself on snow crab legs. Delicious. Brought home a slice of Chocolate Wave Cake too, Matt ate his in the restaurant whilst waiting for me!!!

No recipe for now, didn't finish this last night as it was getting late. Sorry.

Have a great day

Wednesday, August 8, 2018

Emissions Test, Grocery Order, Mann's, Cannabis.

I finally got round to getting the emissions test done on the car. Have to buy a new license this year. They said it was just like a new car. So now I can send off for the license except I forgot to get the odometer reading so will do that tomorrow. Weight off my mind. Weight off my purse too. Turns out the government has authorised these tests should be free at least, that is, so long as nothing needs fixing and you have to have a second one, then you have  to pay. The government is giving us something for free. Making it up elsewhere I suppose.

Then off to the grocery store to collect my order. Bit of a problem today as because it was a holiday their delivery trucks hadn't come in and there were no bananas nor the particular packs of chicken breasts I had requested. In the end they gave me organic bananas for the same price as non organic. I did get my chicken breasts.

Finally I have been referred to a different source for my cannabis - I have registered and am hoping I will get some by the end of the week. Keep your fingers crossed for me.

Having decided to do Kung Pao chicken for Tuesday night, I was prepping some snow peas and noticed a recipe on the back. I then went to the site for the snow peas, Mann's, and was able to copy the recipe there. Simple but tasty I think. I have also signed on for their newsletter.

Grilled Snow Peas and Mushrooms

½ cup mushrooms, sliced
2 Tbs green onions, sliced
1 Tbs dill, fresh
2 Tbs butter or margarine
1 (18"x 24") aluminum foil, heavy duty
salt and pepper to taste

1. Center Mann’s Snow Peas and mushrooms on sheet of aluminum foil. Sprinkle with onions, dill and add butter. Bring up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside. Preheat grill to medium-high.

2. GAS GRILL: Place foil packet over medium-high heat, cover grill and cook for 5-8 minutes or until tender.

3. CHARCOAL GRILL: Place foil packet over medium-high heat and cook uncovered for 8-10 minutes or until tender.

4. OVEN: Preheat oven to 450° F. Place foil packet on cookie sheet and bake for 5-10 minutes or until tender.

5. Open foil packet carefully to allow steam to escape. Add salt and pepper. Serve hot.

Serves 4
Source: Mann's

Have a great day

Tuesday, August 7, 2018

Recipes, Tuesday, Cannabis, World Wildlife.

Today, Monday, was Civic Holiday in this neck of the woods. With the result that not much of anything happened anywhere - or at least in our lives. I tried out a new recipe for our Monday supper which was basically a spaghetti sauce made of garlic, tomato sauce and shrimp. I wasn't overly impressed. The recipe called for bought tomato sauce but I used home made. I found a couple of other recipes I liked, another variation on a Niçoise this one was Salmon and sounded good. Another was Char Siu Pork which sounded delicious. The only thing, it calls for a smoker although it says it can be cooked in a regular oven but you wouldn't get the smokey taste. This reminded me that in North Carolina we could buy small bottles of Liquid Smoke and I wondered, a) if it would be a good substitute and b) it it was available elsewhere. Well, well, well, it appears has it for sale. Now there's a surprise. I only ever knew one person with an actual smoker and he smoked a turkey once - I remember him burning all the hairs on his arms by getting his arms too close to the source of the smoke. I have no memory of whether the turkey turned out OK or not.

Tomorrow, today to you I guess, I have to pick up my groceries once again. This is so much easier for me. I recommend it to everyone I come across, especially if they are working. I know if I were working and could use this service I would do so. In the morning Matt has an appointment to go upstairs to get his ears lowered!! I really should get my hair cut fairly soon too.

I am still counting down the days before I can order my Cannabis. I keep checking their website although I did sign on for their newsletter which is supposed to let me know when the product is available. Not sure why I can't just place my order and they can deliver it when available. I think I might phone them about that.

Keep receiving emails from WWF Australia. Not sure how I got on their list but they are concerning me considerably as many of their iconic animals are on the verge of extinction - not least of which is the Koala. I would hate for any of their animals to go extinct, but I cannot imagine Australia without Koalas. Like China with Pandas. I have just learned, through them, that August 12 is World Elephant Day. More serious is August 1 which was World Overshoot Day. To quote "it marks the day when humanities demand for ecological resources and services exceeds what Earth can regenerate in that year". The day is getting earlier every year.

Don't you think this looks delicious?

Char Siu Pork

1.5 kg (3 pounds) boneless pork shoulder
125 ml (1/2 cup) soy sauce
30 ml (2 tablespoons) hoisin
3 ml ( ½ teaspoon) five spice
5 ml (1 teaspoon) sriracha (could substitute 3 ml (1/2 teaspoon) hot pepper sauce)
250 ml (1 cup) brown sugar
5 ml (1 teaspoon) red food colouring

1. Cut pork into 2 by 3 inch cubes.

2. Mix remaining ingredients in a bowl until sugar is dissolved and add pork.

3. Cover and marinate overnight, stirring occasionally.

4. Put in a 300 F smoker until internal temperature reaches 110 F, about 25 minutes.

5. Turn pork and continue to smoke until internal temperature reaches 170 F, about 20 minutes.

6. Cover with foil and let rest for 10 minutes before serving.

7. This recipe can be done in the oven by putting the pork on a rack over a cooking sheet and cooking the pork in a 350 F oven until the internal temperature is 170 F (about 40 minutes) but it will not have a smoky taste.

Servings: 8


Have a great day

Monday, August 6, 2018

Glucose Test, Ice Cream, CaneTip, Bowling Alley, Pickle Juice,

As I mentioned, Matt had to go for a glucose lab test which necessitated him sitting in the lab for two hours. I went with him but at least I was allowed to get up and go for a walk. I decided to go to Boba and Cream which I had been wondering about for some time. It was virtually next door. They serve Bubble Tea (not sure what that is) and soft serve ice cream with dozens of different topping. Only two flavours of ice cream though. Chocolate and Vanilla or Swirl. I had chocolate and M & Ms as a topping. Enjoyed it. I have been longing for an ice cream for a while now. I have just Googled Bubble Tea, of which I had never heard, and read this a cold, frothy drink made with iced tea, sweetened milk or other flavorings, and usually with sweet black balls or “pearls” made from tapioca. Tapioca is what we used to call frog spawn as kids. Not sure about that. They did serve coffee but not decaf. I will have to go again won't I?

Another thing I did whilst waiting, the foot of Matt's cane had split and then gone missing. It never
occurred to me that most pharmacies would have replacements. Turns out they do so I went almost next door to the lab and bought a replacement which she fitted for me. It came 2 in a packet so now we have a spare. Who'd a thunk it? Not me certainly. I don't know where Matt's cane came from in the first place. I bought mine and it is a general purpose one but Matt's, no idea. The handle came off it once when we went to the bowling alley and one of the owners fixed it for him. I guess when you do a lot of your own maintenance you become a Mr. Fixit.

Talking of the bowling alley, They have just had new double glazing put up  at the front of the building and it does make a heck of a difference as to how hot the area gets. There are windows on both sides here too. You could have grown hot house produce inside there sometimes. It was inside there that Matt fell down the stairs too. He is super careful these days of course. My only problem with the place is those same stairs which are a pain to climb. I hate them. I mentioned that to the older owner and he agreed with me but pointed out he has to climb them several times a day.

Isn't odd how you can learn something you had never heard of and then the same information pops up at you from all directions. Having been complaining about cramp a lot, Elizabeth Hartman Seckman suggested I should drink pickle juice. She has four ex footballing kids and apparently they always kept a jar of pickles on hand at the concession stand for when any of the players had a problem. Since then, I have read this information from all kinds of sources. What I have also read about pickle juice is don't throw it out when you finish te pickles themselves. This I have also learned from at least two sources, but save the juice, fill up the jar with something you want to pickle and gently heat up the saved juice and pour it into the jar to cover. Screw on the lid. This, of course, has to be kept in the fridge when cool, it is not like properly canned pickles, however, it does keep for a while. You can use either the juice from your own pickles or from pickles you have bought. So far, I have used the juice from some of my pickled asparagus for both cucumber and Bell peppers. Works well. Did another batch on Saturday which made me think of sharing.

I am not a big fan of burgers, but I thought these sounded interesting.

Mozzarella Mushroom Blended Burger with Caramelized Onions

200 g cremini mushrooms
400 g extra lean ground beef
½ tsp salt, dash of pepper
1 medium yellow onion, halved and sliced
1 Tbs butter
1 Tbs balsamic vinegar
Extra virgin olive oil
4 brioche buns
4-8 slices  fresh mozzarella
BBQ sauce (optional)

1. Blend/pulse your mushrooms until fine in a food processor.

2. Cook the mushrooms on a griddle (or in a large frying pan) over medium heat for about 4-5 minutes, stirring often. Set aside to cool.

3. Give the griddle a quick wipe-down, turn it down to low-medium, and toss on your sliced onions along with the butter. Cook for about 15-20 minutes, stirring often, until soft and golden.

4. While the onions are cooking and once the mushrooms have cooled, combine the mushrooms together with your ground beef in a prep bowl. Stir until well-combined and form into four patties. Place the patties on a plate, cover, and place in the fridge.

5. Once the onions are the right texture and colour, add the balsamic vinegar and cook another two minutes, stirring often. Remove from the griddle and set aside.

6. Wipe down your griddle, turn it back up to medium, then add a small lug of oil and spread it around.

7. Combine together your salt and pepper in a small prep bowl, then sprinkle roughly half of your seasoning on the tops of your burgers. Place the burgers on the griddle with the seasoned side facing down.

8. After about 4 minutes, season the tops of the burgers with the other half of your salt/pepper mix, then flip. Cook an additional 3-5 minutes until no pink remains.

9. Construct your burgers by applying mayo to both sides of your buns, then adding the patties and topping with 1-2 slices of fresh mozzarella and your caramelized onions.

Author: James
Source: James to Jamie

Have a great day