Tuesday, August 13, 2019


This morning we had our tootsies (feet) done again, and our foot nurse brought her granddaughter with her. We usually see her at least once during the holidays. Like all kids, she was quite content to sit and play games or listen to music. We got to talking about movies and when talking about the Lion King none of us could remember the name of Simba's girlfriend, I had to Google it, Nala. I really must get to see that film although I do agree with a movement that Disney ought to put some of their profits towards saving lions who are being slaughtered.

Got a nasty shock this evening, I am being charged a lot more money for my shopping trips than I was originally told - looks like I will have to be cancelling them. I believe they put up their prices but this is ridiculous.

Rest of the day was quiet. Bit of cooking, bit of reading, found myself a book I am really enjoying, it is called Edge of Valor by Josh Hayes, its a Military Sci Fi Thriller. Just realised it is book 1. Oh dear, means I will have to get the rest of them. I wonder how many there are.

Having found a source of scallops at Victoria St. Market, here is another recipe for them.

Scallops with Warm Tomato-Basil Dressing

1 tsp coriander seeds
1/2 tsp fennel seeds
1/4 cup extra-virgin olive oil, plus more for brushing
1 Tbs fresh lemon juice
2 tomatoes—peeled, seeded and diced
2 Tbs finely chopped fresh fennel
1 Tbs chopped chervil or tarragon
1 Tbs finely shredded basil, plus baby leaves for garnish
Salt and freshly ground pepper
16 jumbo sea scallops (about 1 pound)

1. In a saucepan, toast the coriander and fennel seeds over moderate heat until fragrant, about 2 minutes; transfer to a mortar and let cool. Pound until coarsely ground.

2. Warm the 1/4 cup of oil in the same saucepan. Add the spices along with the lemon juice and let stand for 1 minute. Add the tomatoes, chopped fennel, chervil and shredded basil; season with salt and pepper.

3. Light a grill or preheat a grill pan. Brush the scallops with oil and season with salt and pepper. Grill the scallops over high heat, turning once, until browned and just firm, about 4 minutes. Transfer the scallops to plates and spoon the warm tomato dressing on top. Garnish with basil leaves and serve.

Yield: 4 first-course servings

Source: Food & Wine

Have a great day


  1. I saw a TV show about author Ursula Le Guin and I thought about you. Have you ever read any of her sci-fi books?

    1. I know her name and I just might have read a book a while back Denise, I'm not sure. Do you read them?

    2. Never heard of her until I watched the show on PBS.

    3. She was very popular at one time Denise. Dunno if she is still writing, did they say?

    4. Just Googled her, see she died last year. I am pretty sure I read some of her Earthsea novels. I remember a friend in the UK was very keen on her books.

  2. The little girl sounds like she is good which is not always the case. I am in total agreement that Disney should send money to save the lions and other animals in Africa.

    1. She's not that little Birgit. Definitely a teen.

      Yes, particularly from Simba!!