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