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