More on Breakfast, Watch, Medical, Royal Nova Scotia Tattoo

Tuesday: Well, that wasn't bad, I just made myself a Jo Burrito for breakfast. Warmed a tortilla, spread it with a spicy paste I bought at Victoria St. Market, sliced hard boiled egg, some habañero cheese, some lettuce, folded it up and warmed it again. It was good. I didn't fold it tightly enough so it got a bit sloppy at the end, but it was still good. A  lot of recipes suggest spinach, but you would have to buy a whole lot of spinach to get a few leaves. Matt, of course, sticks to his boring old cereal. I wish I could get a few of the things we used to have when I was a child. My father liked salt pork for breakfast, belly of pork salted, don't remember how, think it was bought that way. Then we had herrings in oatmeal too and kippers, yum. Finnan Haddie (smoked haddock) with a poached egg was another. I'm almost drooling here. The smoked haddock I can get is not so plump and delicious. Not tried for kippers at VSM - I'm sick of typing that out. Gotta go get some sausages from them so I should ask the seafood bunch about kippers. Of course I am going back 70 years or more in my memories. Of course we also had porridge (oatmeal) which one or other of my parents made. The

good thick stuff not the wishy washy stuff I eat these days. Instant of course. There again, not worth making more as only I would eat it. I could never understand, my father always had salt on his porridge, I tried it once and hated it and yet today I make oatmeal congee with chicken stock and mushroom etc.

Been meaning to take a picture of the warning I posted in my shower so I don't get in there with my watch on. So far it  has been working. I haven't yet figured out everything it is recording but after a comment the other day about trackers recording seated movements, I tried moving around in my chair and it didn't record any of it. Of course I racked up quite a few steps with my bowling on Monday.

Today, Tuesday, we have our foot nurse coming. At least one of my toenails hasn't grown in months. all part of my leg problems I assume. However, I am guessing that my veins aren't as plugged up as I assumed because the surgeon said I had to have the CT scan to "see what was going on". Not got a date for that yet, might take a while I suspect. Our medical stuff is free, but it does move slowly, unless you have a heart attack of course. Turns out our foot nurse is retiring, Can't say I blame her, she is 70 apparently. There is a  young woman whom she is hoping will take over her patients. I hope so too.

Tuesday night we watched the Royal Nova Scotia Tattoo. It was, as always excellent. This was the 2019 performance and there were some fantastic performers, for want of a better word. I was particularly impressed with one couple who did impossible strength acts. I know they couldn't do what they did, but nevertheless they did it. I guess you would have to watch it on PBS because there is no way I could describe it and do justice to what they did. The whole tattoo was excellent as it is every year. There was a group of American servicemen doing rifle drills with bayonets which was also excellent, especially when one officer (I think) walked through the swirling bayonets. I remember, many years ago, being taken to the Royal Edinburgh Tattoo in London and although I was very young, I was very impressed and have always loved to watch Tattoos ever since.

As you know, I am always looking for new breakfast dishes, but I'm not sure I could be bothered to do all this just for my breakfast. Maybe some of it could be done in advance the night before perhaps. It does sound good. I've gotta find a way of doing this for myself. Will let you know.

Pad Thai Omelette

All of the flavours of pad thai wrapped in a tasty omelette. Now you finally have an excuse to have

pad thai for breakfast!

1 Tbs water
1 tsp tamarind concentrate (or the juice from 1/2 lime)
2 tsp fish sauce (or soy sauce)
2 tsp palm sugar (or brown sugar)
1 tsp chili sauce
1 Tbs oil
2 oz shrimp, peeled and deveined
2 shiitake mushrooms, sliced
1 shallot, finely diced
1 clove garlic, chopped
1 cup bean sprouts
1 green onion, sliced
1 Tbs roasted peanuts, chopped
1 birds eye chili, sliced (optional)
cilantro to taste
1 tsp butter
2 eggs, lightly beaten
1 tsp fish sauce (or soy sauce)
lime wedges

1. Heat the water, tamarind, fish sauce, sugar and chili until the sugar is dissolved and set aside.

2. Heat oil in a pan over medium-high heat.

3. Add the shrimp, shiitake, shallot and garlic and saute for 2 minutes.

4. Add the sauce, bean sprouts, green onion and peanuts and cook for 1 minute.

5. Add the chili and cilantro and remove from heat and set aside.

6. Wipe out the pan and melt the butter over medium heat.

7. Mix the eggs and the fish sauce, pour them into the pan and cook until almost set, about 2 minutes.

8. Spoon the shrimp mixture onto half of the omelette and fold the other half over.

Servings: 1

Author: Kevin Lynch
Source: Closet Cooking

Have a great day