Saturday, September 8, 2018

Answer, License,

What has a bed but keeps on running? A river!!

Hm, just learned that it is grandparent's day on Sunday. Didn't know there was such a thing. 

Friday morning I got me to the Service Ontario Office around 10. Just a few people there and I saved my place in the line. Sat down for a very short while and then it was my turn. (Monday there were no vacant chairs even) had my photo taken (bet it will be awful) paid my money, got me a temp license and left. I might say, when I did so, there wasn't a soul waiting to be served!! What a difference. Don't have to do this again for 2 years. I have to wait 2 to 4 weeks to get the actual license itself.  I have to carry my expired one together with the temporary one until I get the new card. ID I suppose. Mind you our health card is good for ID as well.

For supper on Friday night we tried some Thai Basil Shrimp Spring Rolls. They were pretty good. I didn't do them in the air fryer as there were 14 of them and they only needed 11 mins in the oven. I made some sauce to go with them. We both enjoyed them. I didn't really taste a lot in the way of shrimp, but they were tasty nevertheless. Think I will buy another packet. They were very slim spring rolls and made me think of cigars.  I used to buy crab cakes but they have apparently stopped making them any more which is rather sad as they were good. 

The other day it was Firecracker Shrimp, this time it's Firecracker Salmon. Looks pretty good to me.

Firecracker Baked Salmon

1 1/2 lb salmon fillet no skin
2 green onions chopped
For Marinade
3 cloves garlic minced
1 tsp fresh ginger minced
1/4 cup olive oil
1/4 cup soy sauce low sodium
2 Tbs brown sugar
1 tsp crushed red pepper flakes
1 Tbs Sriracha sauce
1 tsp ground black pepper

1. Place salmon in a baking dish and pour marinade over the salmon. Rub the marinade over both sides making sure the entire salmon is covered. Cover the baking dish with plastic wrap and let it marinate in the fridge for 2 hours up to 24 hours.

2. Preheat oven to 375 F degrees.

3. Remove the plastic wrap from the baking dish and bake for 15 to 20 minutes. Note that the baking time could vary depending on the thickness of the salmon.

4. Garnish with chopped green onions and serve immediately.

Servings: 4

Author: Joanna Cismaru

Source: Jo Cooks

Have a great weekend


  1. I qualified for my Global Entry pass from Homeland Security this week. The interviewing agent told me not to smile for my photo and I can't imagine how bad the picture will be when my card arrives. I smiled for my new passport picture and it did not get rejected so at least I look like a living human in it. I hope my kids forget Grandparents Day. I do not need another doo-dad, lol.

    1. For some reason you can smile for your passport but not for any others. What is it that you qualified for? Doesn't mean anything to me Denise.

    2. When I go through an airport, I can use a faster line when entering the USA from abroad. Domestically, I do not have to remove my liquids from my luggage or remove my shoes and coat. Lines are also shorter.

    3. What a great idea Denise. Never heard of that before but it must save you a lot of grief.

  2. Hi Jo - glad you got the license sorted out. The spring rolls look interesting as too the salmon - have a good weekend - cheers Hilary

    1. Me too Hilary, it was totally different going in the second time. They were good, I was surprised.

      You too, thanks.

  3. Glad to see you'll have a way to move about in a car. Hopefully riding in the passenger seat isn't too much of an issue for Matt. Maybe tell him you need him as navigator?

    1. The issue is Liz, he thinks I am a terrible driver and carries on like mad whilst I am driving which makes me irritated and nervous!!!

  4. You should see my old passport picture. I look like I'm ready to kill someone! lol

    1. A passport pic of me JoJo, when I was pretty young, made my dad say I looked like one of the women who ran Belsen.