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

Tips
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