Doctor, Steamer, Hot Cross Buns,

I was supposed to go to the family doc on Friday but wasn't able to. Both of us are having trouble with walking at the moment even though we both have walkers. So I was re-booked for Sunday afternoon. From what everyone says, I will probably be told to take iron pills. Mind you, my blood pressure is pretty low too at the moment. In the end, I had to cancel the Sunday afternoon appointment too. Matt could hardly walk at all and I wasn't much better. Not sure what is the matter with his legs. Need to get to the doctor to find out, easier said than done. Will have to phone firs thing in the morning. Supposed to go to the cardiologist on Tuesday, need to go to the doc first. Everything is a bit of a mess at the moment.

Big disappointment, I ordered a steamer basket for my Instant Pot. When it arrived on Friday, it had  prickly wires at the edges. Matt even stabbed himself on one. Not only that, the eyelets on the handles were not properly attached either. Guess it has to go back. I had all kinds of plans and I have recently watched a SixSisters "how to" as well. I am also planning to make Hot Cross Buns this year. Haven't done so in years, but I have some yeast and all I need is Candied Peel. The ones from the local bakers are pretty good but the crosses are made of icing so when you warm the buns, the icing runs all over. Real Hot Cross Buns are actually crossed or scored deeply with a knife before baking.

Two Sleevers have a whole load of Mexican Instant Pot recipes and I thought this one sounded interesting.

Carne Guisada

1 lb beef stew meat, chopped into large pieces
1/2 onion, chopped
1 red bell pepper, chopped
2 tomatoes, chopped
3 cloves garlic, chopped
1 Tbs ground cumin
1/2 tsp dried oregano
1-2 tsp salt
1 tsp ground black pepper
1 tsp ancho chile powder
1 tsp smoked paprika
3/4 cup water
1 Tbs corn flour

1. Blend together everything but the beef, water, and corn flour.

2. Place beef cubes into your Instant Pot and cover with the blended veggies.

3. Use the 3/4 cup water to wash out the blender and pour that into your pot.

4. Cook at High Pressure for 20 minutes, and release pressure quickly

5. Turn your pot on to Sauté and get the stew on a full boil. If you have a lot of liquid, boil for 5-10 minutes to reduce the liquid.

6. Make a cornstarch slurry (mix the corn flour with some water), and pour it into the boiling stew and stir until it thickens

Servings: 6

Author: TwoSleevers


Have a great day