Google +,Bowling, Shopping, Cooking, Optometrist,

Assuming you have heard about it, I am a tad confused about Google shutting down.  Does that mean one's gmail is no longer valid, can we not Google information any more, I understand Google comments on blogs will no longer exist and all previous comments will disappear. But is Google itself disappearing? We have a large Google Office in town, so, don't know what's happening there. Just Googled!!! It's actually Google + that is shutting down. I am still not quite sure how that will affect things.

Memory like a sieve, forgot to mention, went to the optometrists for our annual, somewhat late due to my hospital stay, but delighted to say, neither of us need any attention of any kind to our eyes. Nice to know. Funny, been going to the same place for 18 years or so and only just realised there is a parking lot behind the building. Never even occurred to me to wonder where the staff parked. Apparently there is also a wheel chair spot plus a ramp.

Much as I enjoyed bowling, I paid for it with cramp in my worst leg. Didn't sleep much at all last night. Then today we had to go to the optometrist for our annual tests which we had missed due to my hospital stay. Turns out our eyes are doing fine and no new glasses needed. Good news. Then we went to pick up our shopping, a half order again, easy to bring upstairs, and finally went to the Bakery to buy some of my favourite buns. The buns I am currently eating I bought last September/October (not sure) and are somewhat iced up. They are OK but..... I now have some fresher ones.

Today, Wednesday, I am finally getting to Body Stream where I converse with the cannabis doctor through the computer, in order to get a new prescription. Only trouble is, once again the weather isn't too propitious, they are talking freezing rain. Hope not.

Tonight, we came in fairly late, and I had already planned to  make Chorizo and Potato Stew, I didn't have all the right ingredients, and it was pretty hard work to make at the last moment, however, it turned out to be delicious. I read, on line, that you didn't have to use Chorizo but Italian Sausages would do, so that's what I used. For Dill, I used Tarragon, and so on. We both very much enjoyed it and have leftovers to use up. Only trouble is I am short of Italian sausages too. Need to go to Victoria St. Market to pick up my smoked haddock and some sausages.

Butter Tarts are a very Canadian dessert. I always remember a cyber group getting together to entertain a bunch of people - they were working in a small kitchen and one of my friends made butter tarts which she set down on a chair to cool. Unfortunately a bit later she needed to sit down. The rest I leave to your imagination. Talk about butt jokes, there were lots of  them.

Chocolate Bottom Butter Tarts

This twist on the quintessential Canadian dessert boasts a chocolate-y crust and drizzle while still

oozing with all that traditional runny butter tart goodness.

Chocolate Tart Crust
1 ½ cups all-purpose flour
½ cup sifted cocoa
1 Tbs packed brown sugar
½ tsp salt
¾ cup cold unsalted butter, cubed
6-7 Tbs  ice-cold water
Filling
2 eggs, at room temperature
1 cup lightly packed brown sugar
1/3 cup corn syrup
1/3 cup softened unsalted butter
2 Tbs all-purpose flour
Chocolate Drizzle
56 g chocolate, coarsely chopped

1. Chocolate Tart Crust

For dough, place flour, cocoa, sugar and salt in a food processor. Whirl until mixed. Add cold butter. Pulse until coarse crumbs form. While pulsing, add cold water, 1 tbsp at a time until dough begins to come together. Turn onto a counter. Bring together to form a ball. Divide dough into 12, placing each piece into a greased muffin cup in a 12-cup tin. Evenly press dough over bottoms and up sides of each cup. Cover with plastic wrap. Refrigerate until chilled, 1 hour.

Filling

4. For filling, whisk eggs in a medium bowl. Add remaining filling ingredients. Whisk until smooth. Set aside.

When dough is firm, preheat oven to 375ºF (190ºC). Divide and pour filling between chilled tart shells. Bake in centre of preheated oven until pastry is firm and dry and filling is puffed and golden, 22 to 25 minutes. Let cool completely.

Chocolate Drizzle

Place chocolate in a double boiler or microwave-safe bowl. Heat, stirring often until melted. Using a fork, repeatedly dip tines into chocolate and drizzle over tarts in a swirling and back and forth pattern.

Food Network

Have a great day