TV, VCR, Cribbage,

Well the technician came on Thursday afternoon, but there is no way Matt will ever be able to even turn on the TV. It has 3 buttons and I had trouble understanding it, let alone him. We watched Wheel and Jeopardy, the colours are quite different and I am not sure it isn't a tad bright for me. However, there was nothing we were interested in so I went to put on a DVD. Not likely, I got a nasty noise from the DVD player which had been hooked up this afternoon. Rogers tell me that it is not their responsibility for other people's equipment, fair enough, but another tech is coming on Monday afternoon anyway. I do hope he isn't Indian as well, I find it so hard to understand everything they say. They know English OK, but their pronunciation is difficult for me. The guy on the phone said if it was the player they are really cheap these days, how true, I checked it out, they are incredibly cheap now $25 to $30 odd. You can get more expensive ones of course. By the way, did you know the V in DVD stands for Versatile?

So, guess what, we played cards! Matt is doing very well, I guess he played cribbage so much at one time, well he and I used to spend hours on vacation playing plus playing with friends, that it is imprinted on his brain so he didn't need a lot of reminding. We had one friend in NC who used to come visit after work and we would play cribbage for hours.

Just took the remaining smoked haddock out of the fridge to make Kedgeree again for Friday supper. We both enjoyed it so much last week we decided to have it again.

This appealed to me, of course, otherwise I guess I wouldn't pass it on.

Mongolian Beef and Vegetables

This takeout favorite is typically laden with beef and coated with a sticky-sweet sauce. Our makeover makes crisp-tender snow peas, broccoli, and carrots the star, with seared flank steak as the supporting

player. We also balanced the blend of brown sugar, soy sauce, and sesame oil in the sauce. Add a sliced red chile or a good pinch of crushed red pepper for a spicy sauce. We recommend serving with Sesame Soba Noodles.

12 oz flank steak, thinly sliced
1 Tbs cornstarch
3 Tbs light brown sugar
3 Tbs water
3 Tbs reduced-sodium soy sauce
2 tsp canola oil, divided
2 tsp toasted sesame oil, divided
4 cups broccoli florets
1/2 cup thinly sliced white onion
1/2 cup sliced carrot
1 cup snow peas, halved diagonally
1 Tbs minced fresh garlic
2 tsp grated peeled fresh ginger

1. Place steak and cornstarch in a bowl; toss to coat. Combine sugar, 3 tablespoons water, and soy sauce in a bowl, stirring with a whisk until smooth.

2. Heat a large skillet over high. Add 1 teaspoon canola oil and 1 teaspoon sesame oil; swirl to coat. Add steak to pan in a single layer; cook 5 minutes or until done, stirring occasionally. Remove steak from pan; keep warm.

3. Reduce heat to medium-high. Add remaining 1 teaspoon canola oil and remaining 1 teaspoon sesame oil to pan. Add broccoli, onion, and carrot; cook 5 minutes, stirring frequently. Add snow peas, garlic, and ginger; cook 1 minute. Add steak and soy sauce mixture to pan; bring to a boil, scraping pan to loosen browned bits. Serve immediately.

Servings: 4

Source: Cooking Light

Have a great day