Church Notice, Shopping, Exercises, More Shopping, Flowers,

I picked this picture up from Mark Koopman's Blog and thought it was rather amusing.

This morning our cleaner came so I dashed down to the store to pick up my grocery order. Karen is good enough to bring it up from the garage for me. But then I have to put it all away. I ensure anything frozen is stored instantly and then I need a rest, even if I didn't bring up the stores. I could use the Christmas Gift of about 20 years. Santa, are you listening?

After lunch went down to exercise class, only two of  us there so the class was abbreviated. Not sure why. I still need as many exercises as usual. Especially as I will miss Friday again. Zoey is coming to lunch. I think she is bringing ladydog with her.

Returning from exercise class, I zonked out in my armchair. I was pretty tired, all this running around I guess. I remembered too, that I had not been to the bread store and I am short of the buns I like. Have to do that on Thursday. One thing I did buy today was a Poinsettia for the dining table. They looked so pretty on the cafeteria tables last week. Got a small Christmas Cake too. I really don't need it, but it's Christmas, whine, whine. Picture of both Poinsettia and Amaryllis which has thrown out quite a few more flowers.

Before I wrote this blog I did half an hour of Spanish. I really should try and do it earlier in the day.

Both ladydog and I love scallops and I think it was ladydog said everything tastes better with capers. This seemed an unusual way to serve scallops. Haven't got enough cauliflower though - I keep ricing it instead of using rice. Never heard of marcona almonds.

Seared Scallops with Cauliflower, Capers and Raisins

Chef Way A cauliflower puree and a drizzle of balsamic reduction accompany tender sautéed

scallops. Easy Way Cook bits of cauliflower in the skillet with the scallops, omitting the time-consuming puree. Add a splash of balsamic vinegar at the end of cooking—no reducing necessary.

1/2 small head of cauliflower, cut into small florets (4 cups)
1 Tbs extra-virgin olive oil
12 jumbo scallops (1 1/2 pounds), side muscle removed
Salt and freshly ground pepper
2 Tbs unsalted butter
1/4 cup chopped roasted almonds, preferably marcona
2 Tbs drained small capers
2 Tbs golden raisins
2 Tbs balsamic vinegar
1 Tbs chopped flat-leaf parsley

1. Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain, shaking off the excess water.

2. In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper; add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Turn the scallops. Add the butter, cauliflower, almonds, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with the parsley and serve.

Servings: 4

Source: Food and Wine

Have a great day