Bowling, Weather, Car, Pensions, Supper, Mandarin,

So today was bowling. Turned out there were only three of us on our team today, no idea what happened to our fourth member. None of us bowled well for the first two games and then suddenly I woke up in the last game and threw strikes and spares to end up with 163 which meant I added one point to my average. The first two games I barely scraped over 100. Matt was not really on form either and had very low scores close to or just above the 100 mark. However, it was fun and I guess that's really the reason we go, along with getting a bit of exercise. There is a lot of walking involved going back and forth.

Once again the weather was delightful although I am assured that we are in for another batch of high heat and humidity in a day or two. How delightful.

On the way home, the car made the most awful noises, I thought the rear was falling off or something. Went straight to the garage and they looked at it high on the ramp and couldn't see anything so the mechanic took it for a drive - told him to drive on a poor surface which he did and when he came back he figured out it was some cables slapping at the underside or something. he dealt with them one way and another and they sent us back home. Didn't cost a cent either, pretty good of them. I fell asleep whilst we were waiting, never done that before. Anyway, driving home it was quiet enough so we will see how it goes.

Got notices of an increase of  about $6 each, per month, on our pensions. We're rich. Better than a decrease I suppose.

It was well past time to start supper but I was feeling pretty rough, not sure why, managed to throw some "dump and go" items into the Instant Pot to make Hawaiian BBQ Chicken and then fell asleep again. Woke up and the Pot was just about ready. Tried instant releasing but it was leaking sauce so had to turn it off and let it settle down on its own. I then used my Bear Claws for the first time ever to shred the chicken thighs - meanwhile cooking rice. All, so very easy thank goodness. Love the bear claws, they made shredding an easy job.

Tomorrow we are going to Mandarin with ladydog. Probably the last time for their Canada celebration and chocolate bacon. They are also doing maple glazed salmon. Their salmon is always delicious.

Once upon a time, I used to make a lot of chutneys - but then I used to make a lot of curries. I thought this one sounded really good. I had a really nice fresh peach yesterday, maybe I will get some more.

Peach, Currant and Cilantro Chutney

“The day I created this chutney, the ingredient list grew and grew because I just kept adding things,”

says chef Minh Phan, who loves to improvise when creating pickles. Adjust the vinegar brine’s flavor until it tastes good, then add the fruit and continue to tweak the flavor. “The main components to play with are sweet, tart and salt. There’s really no messing up: You can always add more sugar, more salt or more vinegar. If you like a particular herb or spice more than others, just add more of it.”

Five 1/2-pint canning jars with lids and rings
2 1/2 lbs firm-but-ripe peaches
1 cup apple cider vinegar
1 cup granulated sugar
1/2 cup light brown sugar
1 small shallot, minced
1/2 cup dried black currants
1 1/2 Tbs minced fresh ginger
1 Tbs cumin seeds
1 lemongrass stalk—lower third of the tender inner bulb only, cut into 1-inch lengths and smashed
1 1/2 tsp ground coriander seeds
1 1/2 tsp fennel seeds
3 curry leaves
2 bay leaves
1/4 cup chopped cilantro leaves
1 1/2 tsp coarsely ground pink peppercorns
Salt

1. Fill a large pot with water, cover and bring to a boil. Add the canning jars, lids and rings along with a set of tongs and a ladle and simmer over low heat for about 10 minutes to sterilize. Cover the pot and turn off the heat.

2. Set a metal rack in another large pot. Fill the pot with water, cover and bring to a boil. Add the peaches and boil until the skins loosen, about 30 seconds. Using a slotted spoon, transfer the peaches to a large rimmed baking sheet and let cool. Peel the peaches, then halve and pit them and cut into 1/2-inch dice.

3. In a large skillet, combine the cider vinegar with the granulated and brown sugars and bring to a boil to dissolve the sugars. Add the shallot, currants, ginger, cumin seeds, lemongrass, coriander seeds, fennel seeds, curry leaves and bay leaves and simmer over moderate heat for 5 minutes. Add the peaches and simmer over moderate heat until tender, about 4 minutes. Discard the lemongrass, curry leaves and bay leaves. Stir in the cilantro and pink peppercorn and season with salt.

4. Using the sterilized tongs, remove the jars from the hot water and transfer them to a large rimmed baking sheet. Ladle the chutney into the jars, leaving 1/2 inch of space at the top. Using the tongs, place the lids on the jars followed by the rings. Screw on the lids securely but not too tightly.

5. Using canning tongs, lower the jars onto the rack in the pot of boiling water, making sure they are covered by at least 1 inch of water. Boil the jarred chutney over high heat for 15 minutes. Using the canning tongs, transfer the jars to a rack to cool until the lids seal (they will look concave); refrigerate any jars that do not seal. Store the chutney in a cool, dark place for up to 6 months; if the chutney separates, stir to combine before serving.

Yield: makes five 1/2-pint jars

Source: FOOD & WINE

Have a great day