Thursday, April 30, 2020

Coffee and Donuts, Shopping, Elective Surgery, Cooking, Water,

The day started out well, a bowling buddy called and said they had to come to Kitchener and, unless there was a long line-up, they would like to bring us a coffee. Matt, of course, doesn't drink it, but I do. We ended up with a coffee for me and a donut each. I got a chocolate donut which I have been craving for a long while. Chocolate, not the donut, I just didn't have any chocolate chip cookies as the store was only sending me little bags, nor anything much else. So my friend arrived with a largish bag of Lindt chocolate truffles as well. Yum. So nice of him. Bit embarrassed to be in my nightdress but I was persuading Matt to take a shower and playing with taps and bath mats etc. I screameed at the LHIN for help and, would you believe it, they have to do yet another assessment. It will be a phone assessment, but even so, it will be their 4th. What a waste of time. Anyway, I hope to get a PSW for Matt who has been using shampoo to wash. I thought it was disappearing fast. Expensive.

Having had my lunch, I then had to wait for the grocery store email to tell me what they had or didn't have for my order this week. Not too bad in fact. I then had to phone Cathy, who collects it for me, and after that I had to wait for her to bring everything. Which she eventually did. She then made a note of next week's order on her phone. I then asked for phone help because I couldn't clear her pic from Messenger off my phone. She showed me how.  I really have trouble figuring stuff out. I need to use a few passwords too but can't remember them so have to look them up. Like I have so much time to do this stuff.

After Kathy had gone, I did the lovely job of putting it all away. Talk about lots of pain. You know, it's alright for these hospitals to shut down for elective surgery, but I hurt a lot. Once I was OK again I stuffed three more peppers (didn't think I needed all 3) and then put them in the Instant Pot. They came out beautifully. I took one out of the Pot and put it in a plastico (sorry, Spanish word I have used since my parents lived in Spain, many years ago) and then got the second one as far as the plastico and it slipped falling on top of the first. The air was blue I was so annoyed and upset. I repaired what damage I could, mostly stuffing coming out, and then very carefully took out the third one and put it in a second plastico. It was beautiful!! However, after that disaster today and the one I had yesterday I have quit cooking for ever. I had to have a chocolate truffle.

Matt doesn't believe me either.

I again watched h2O, The Molecule that Made us, part 2. It is a frightening programme and I just wish I could be sure that the people who matter, governments, were watching these kind of programmes as well. Not only is underground water being used up in places like Arizona, it is being used by the Arabs who have already drained their own sources of underground water. The earth is already sinking and cracking because of the underground water being used. The more I see of such programmes, the more I am not too unhappy that I won't be on this earth much longer. Our use and control of water has already tipped the earth of its axis which is a terrifying thought. Even though we are being forced to stay home right now, it won't have stopped the use of underground water around the world. If only people would listen. I don't know what someone like me can do other than maybe write to my MP but I am one small voice, we need lots of small voices like the young Swedish girl who started a protest about global warming.

I would have to do a bit of shopping  before I could make these. And even for this dish - unless it has to be eaten with the fingers, would I leave the tails on.

Shrimp-Stuffed Peppers

The Good News Fruity, pale-yellow güero peppers—just like Hungarian wax peppers—are a great
source of vitamin C, folate and manganese. They're perfect for stuffing because "they have a little chile personality without being too hot," Deborah Schneider says. The shrimp-and-cheese filling here is a delicious source of protein. And the tomatoes in the salsa add vitamin K and potassium while also balancing the sweetness of the mangos, which are high in vitamins A and C.

8 medium güero, Hungarian wax or Cubanelle peppers (about 2 ounces each)
Salt and freshly ground pepper
2/3 cup shredded Monterey Jack cheese (about 2 1/2 ounces)
1/3 cup shredded cotija or ricotta salata cheese (about 1 ounce)
1 scallion, thinly sliced
1 Tbs chopped cilantro
1 Tbs extra-virgin olive oil
16 large shrimp (about 1 pound)—shelled and deveined, tails left on
1 garlic clove, minced
Mango-Tomato Salsa, for serving

1. Line a large cast-iron skillet with foil and set it over moderately high heat. Make a slit down the length of the peppers and make 2 perpendicular slits at the stem ends. Open the peppers slightly and snip out the cores using scissors, then shake out the seeds. Add the peppers to the skillet and cook until blistered all over, 12 minutes. Season the inside of the peppers with salt and pepper.

2. Preheat the oven to 400°. In a bowl, toss the cheeses with the scallion and cilantro. Stuff the peppers with the cheese mixture and arrange them on a baking sheet.

3. In a large skillet, heat the olive oil. Add the shrimp and garlic and season with salt and pepper. Cook over moderate heat, stirring, until the shrimp start to curl, about 2 minutes. Stuff the garlicky shrimp into the peppers with the tails protruding.

4. Bake the peppers in the top of the oven for 6 to 7 minutes, until the cheese is melted. Top with the Mango-Tomato Salsa; serve.

Servings: 4
Yield: 4 first-course servings

Source: Food and Wine

Have a great day

Wednesday, April 29, 2020

Alzhemer's Discussion Group, Sunshine, Cooking,

Just took part in a online discussion with a group of spouses who's partners have Alzheimer's.  Couple of the people are part of my coffee group and the others were all new to me. It was hosted by one of the social workers from Alzheimer's Society. It was interesting all the different problems people have and how they deal with them. I think I am lucky in some respects, not in all though. We are going to have another get together next month.

I mentioned that I was learning Spanish and one of the group immediately said "dos cervezas por favor" funny how everyone knows that phrase. (In case you don't, it means 2 beers please. I rarely drink beer, don't much like the stuff, but it is nevertheless one of the first phrases I learnt many years ago.

I threw some lunch down my throat, well sort of, and in a minute have to go do some cooking for supper and for the freezer. Might have a short zizz first. Never did have a nap, got cramps in one calf and it kept twitching on and off. One thing I did do again was to go out on the balcony for a while. I just got nicely settled in a chair ready to soak up some warm sun, and it was warm, when the clouds decided to obscure it. Grrr.

Later, I made four stuffed peppers to cook in the Instant Pot. I have done this a few times and it is great for freezing. So, not sure why today, but when I tried to take them out of the Pot, two of them kind of collapsed so much to my annoyance, we had those for supper this evening. Actually, they tasted fine, just not firm. I have changed the timing on my recipe now as I don't think they need to sit in the Pot whilst they are finishing off.

I first came across Satay recipes in a Weight Watcher's cookbook from yonks ago only that was for pork. I have always enjoyed such dishes and here is one I thought looked good today.

Chicken Satay

Delicious chicken satay or grilled chicken skewers marinated with spices and served with peanut
sauce. Easy, authentic and the best chicken satay recipe you'll find online!

2 lbs boneless and skinless chicken thigh and leg meat
Bamboo skewers, soaked in cold water for 2 hours
1 cucumber, cut into small pieces
1 small onion, quartered
oil, for basting

Chicken Satay Marinade:
3 Tbs oil
2 stalks lemongrass, white parts only
2 cloves garlic, peeled
6 small shallots or pearl onions, peeled
2 tsp turmeric powder
1 tsp coriander powder
1 tsp chili powder
1/2 Tbs salt or more to taste
2 Tbs sugar or honey

1. Cut the chicken meat into small cubes. Set aside.

2. Blend all the he Marinade ingredients in a food processor. Add a little water if needed.

3. For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.

4. Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.

5. Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

 Author: Bee
Source: Rasa Malaysia

Have a great day, stay safe, stay well.

Tuesday, April 28, 2020

Sewing, Locks, Break-ins, Door Opening, Fresh Air,

Before Covid it took me a year to sew the seam in my pants. I have just sewn them again, about 2 weeks this time. Next thing you know I'll be making my own pants (not really).

In case you didn't read it in my comments to Alex yesterday, it turns out that our Superintendent, and presumably his wife, have to open all the laundry room doors in the mornings and close them at night. Not only does this seem unnecessary in this day and age (electronic locks) but in fact our machines no longer have any coins in them so the idea of locking laundry rooms has become an old fashioned action these days.   It would be perfectly safe to leave them open all night. And no, the noise would not disturb anyone nearby if anyone chose to do laundry at midnight or any other similar time.

Actually, talking to the Super's wife she said there had been break-ins since lockdown. I knew something had happened in the underground garage, but didn't realise they had actually broken in to the main building. Apparently some of the outer doors have been jemmied. Didn't realise as I never use anything but the front door or the garage door to get into the building. Just checked our storage room and our personal locker, everything fine. Not that they would find much of value from us. When we first moved in, about 20 years ago, there were break-ins into our storage room. The woman who's locker was next to ours lost some antique fishing rods (didn't know there were such things) and our bolt was cut. We now have one with a shorter hasp, more difficult to cut. I reported it to the super of the day who said nothing he could do!!!.

Also, people in the building have let strangers in, the super's wife excuses this somewhat because people are hard of hearing. Sorry, if you can't hear what someone is saying clearly, ask them to repeat it until you are quite sure who it is. Don't just assume it's the delivery you were expecting. If you really are deaf as a post, go downstairs and check. Mind you, if you were a thief these days, I wouldn't want to come into a building which, for all they know, might be riddled with Covid-19.

I just spent some time on our balcony, too cold to sit down if you can understand that, I was leaning on the balcony and watching the world go by. Quite a lot of cars surprisingly. People walking their dogs of course and one couple with, I think, a baby buggy went to the tennis court and started running round it. Oh to be able to do things like that, nowadays I couldn't even walk as far as the tennis court in the first place (see pic above), let alone run round it. However, it was delightful to be out in the fresh air although it was a little cool. I do open the sliding door onto the balcony whenever I can but actually being out there made a difference somehow.

This dessert is from an article which gives 35 ways to use ripe bananas which aren't banana bread. This one really appealed although I don't think, these days, I will ever have the energy to make it.

Chocolate-Banana Cream Tartlets

Individual tartlets are ideal for entertaining and this recipe is like an elegant version of a banana
cream pie with a sweet chocolate crust.

1 1/4 cups all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
3/4 tsp salt
1/2 cup (1/4 lb.) butter, cut into chunks
1 large egg
5 oz bittersweet chocolate, finely chopped
2 1/4 cups milk
1/4 cup cornstarch
4 large egg yolks
2 tsp vanilla
3/4 cup crème fraîche (see notes)
1/2 cup whipping cream
2 ripe bananas (about 12 oz. total)
Chocolate curls (see notes)

1. In a food processor or a bowl, whirl or mix flour, 1/4 cup sugar, cocoa, and 1/4 teaspoon salt until blended. Whirl in butter, or rub in with a pastry cutter or your fingers, until well blended. Add whole egg and whirl or mix just until dough starts to come together in a ball.

2. Scrape dough out onto a well-floured board and knead briefly to bring together. Divide into six equal pieces. With well-floured hands, press a piece of dough evenly over bottom and up sides of each of six 4-inch tartlet pans with removable rims. Place pans on a baking sheet and freeze until firm, at least 30 minutes (see notes).

3. Place baking sheet with tartlet pans directly into a 350° regular or convection oven (do not thaw). Bake until the crusts feel dry to the touch, 15 to 18 minutes. Cool in pans on a rack for 10 minutes, then remove pan rims and gently loosen crusts from pan bottoms with the tip of a sharp knife. Set crusts on rack to cool completely.

4. Meanwhile, in a 2- to 3-quart pan over medium-high heat, bring about 1 inch water to a boil. Place chopped chocolate in a bowl, remove pan from heat, and set bowl over water. Stir occasionally until chocolate is melted and smooth.

5. In a 3- to 4-quart pan over medium heat, whisk 6 tablespoons sugar into milk; bring just to a simmer, stirring often. In a small bowl, whisk cornstarch into egg yolks. Whisk about 1/2 cup hot milk mixture into yolk mixture, then whisk yolk mixture back into milk mixture. Stir constantly until simmering, then cook, stirring often, until very thick, about 1 minute. Stir in melted chocolate and vanilla. Scrape into a bowl and place a layer of plastic wrap directly on surface. Chill until cold, at least 1 hour (see notes).

6. In a bowl, with a mixer on high speed, whip crème fraîche, cream, and remaining 2 tablespoons sugar until soft peaks form. Peel bananas and cut into 1/4-inch-thick slices.

7. Spread a generous 1/4 cup chilled chocolate mixture in the bottom of each tartlet shell. Top with 6 to 8 banana slices (about a third of a banana per tartlet). Spread about 3 tablespoons more chocolate mixture over bananas in each tartlet to cover. Mound about 1/3 cup whipped cream mixture on each tartlet. Garnish with chocolate curls (see notes). Serve immediately or chill, uncovered, up to 4 hours.

Yield: six 4-inch tartlets

Source: MyRecipes
Author: SUNSET

Author Notes
Crème fraîche adds a tangy edge to the whipped cream, but if it's unavailable, omit it and use 1 1/4 cups whipping cream. The crusts can be made through step 2 up to 1 week ahead; cover airtight and freeze, then uncover to bake. The chocolate mixture (steps 4 and 5) can be made up to 2 days ahead; cover airtight and chill. Use a vegetable peeler to make the thin chocolate curls for garnish, or sprinkle with unsweetened cocoa or chocolate sprinkles.

Have a great day

Monday, April 27, 2020

Laundry Day, Laundry Locks, Cleaning Help, Spanish,

Worked my little (I wish) butt off this Saturday morning. As I have mentioned I do the laundry then, this time I decided part way through to do the sheets at the same time. That meant 4 trips to the laundry room, there and back, for me that ends up being somewhat painful. Oh for back to normal. Then if I could get Matt taken care of, maybe I could get some of my problems taken care of. I had thought of doing a pork tenderloin recipe in the Instant Pot but decided I had done enough work for the day and as I had some Italian sausages already prepared, that's what we ended up with for supper.

One thing I haven't figured out in close on 20 years, is the lock on the laundry doors. If you go to the laundry room at 7:56 or somewhere round about, you can't get in. Dead on 8 you can. And yet it doesn't look like there is an electronic lock which unlocks all 9 floors at once. But I have never seen anyone running from floor to floor to do it. Must ask the super.

In the afternoon, Sarah came to do some housework for me. She also put the bed sheets back on for me. It occurred to me, having noticed my hair earlier, that wearing a hijab was a great way to hide bad hair. I mentioned it to Sarah and she agreed. She said it also is useful if you don't want to colour your hair. Maybe I should wear a hijab, especially at the moment. Doesn't help you men though. Turns out Sarah is originally from Pakistan. It is wonderful how she and Kathy help me.

Doing my Spanish later, I discovered some delightful, and fairly humorous little playlets which you can listen to and take part in by answering questions as you go along. Mind you they are somewhat overacted but that is to make sure you really understand the mood of the character, I suppose.

This looks delicious. Seems like one could use chicken thighs though. They are so flavoursome.

Asian Orange Chicken

A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular
restaurant in the mall.

1½ cups water
2 Tbs orange juice
¼ cup lemon juice
1/2 cup rice vinegar
2 ½ Tbs soy sauce
1 Tbs grated orange zest
1 cup packed brown sugar
½ tsp minced fresh ginger root
½ tsp minced garlic
2 Tbs chopped green onion
¼ tsp red pepper flakes
3 Tbs cornstarch
2 Tbs water

2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
¼ tsp salt
¼ tsp pepper
3 Tbs olive oil

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Servings: 4

Source: allrecipes

Have a great day

Saturday, April 25, 2020

Cooking, Help,

I'm not too sure I should be blogging right now, I am somewhat down in the dumps. My aches and pains have really been bothering me but I am still having to work my butt off somehow. I decided to make some bean soup today to give us meals in the freezer for when I really can't.  It was a kind of combination between a recipe I already had and my invention. Tastes pretty good and I have enough for 3 meals for the pair of us.

I have some peppers in the fridge which I am planning to stuff asap. They too freeze very well and make a quick, easy meal. Not sure when I will get round to that though. I just seem to be on the go all the time. I take a lot longer these days. Sitting at the dining table to chop stuff doesn't help. It is much easier to end up with stuff on the floor.

Tomorrow I have Sarah, who volunteers to help me with housework, coming in the afternoon. In the morning I do my washing. Not sure why I ended up doing it on Saturday morning but it seems to work as nobody else wants to theirs at that time.

For supper we ended up having a recipe for Shrimp and Sugar Snap Peas. The taste was good, but there was too much liquid, I would adjust that in future if I do it again. I would probably at least leave out the pasta water. The sauce was delicious mind you, but way too much of it. Of course I cooked the pasta in the instant pot. Of course it calls for chili oil so I ended up using Gochujang. I still have the fresh Basil I posted a pic of before, but it is beginning to wilt a tad in places.

Shrimp and Sugar Snap Peas

Recipe By:EAKE
"Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust
the chili oil to your own spice level."


  • 1 (16 ounce) package uncooked linguini pasta
  • 2 tablespoons olive oil
  • 1 teaspoon chili oil
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 pound sugar snap pea pods
  • 2 large cloves garlic, minced
  • 1 1/2 cups dry white wine
  • 1/4 cup reserved pasta water
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1/3 cup chopped fresh basil


  1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
  2. Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
  3. Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Have a great day, stay safe, stay well, stay home.

Friday, April 24, 2020

Funnies, Relaxing Lockdown, TV,

Denise Hammond at My Life in Retirement published some funnies this morning. One of which was a statement that in 4 weeks, 88% of blondes will disappear.

I am really concerned about the areas who are going to be relaxing the lockdown restrictions. Especially if  cinemas and theatres are allowed to re-open. Elective surgeries, maybe, but otherwise! That's a silly phrase, elective, who basically elects to have surgery? (I'm not talking about cosmetic stuff) maybe non-life threatening surgery, but elective??? I am due for some of that. I have a hip problems and I think I might have knee problems too. Not forgetting the blocked veins which are stopping my legs from working properly anyway.

Did it again, didn't I. I always enjoy watching Inspector Morse on TV and I always forget to do both my blog and Spanish lessons beforehand with the result that it's close on 11 now. Not much going on at the moment to write about anyway.

Many of you know just how much I love dumplings. This is a recipe I posted a while back which I thought I would share again.I haven't made dumplings myself in a couple of years, not since before I went into hospital. Of course I can buy them from the grocery store these days and they are pretty good.

Chinese Pork Dumplings

When I was growing up, my family made dumplings together every Sunday morning. It's a
wonderfully interactive way to start the day. Dumplings are economical and simple to make and they taste especially great with the family by your side

1/2 medium green cabbage, roughly chopped
1/2 tsp grated ginger
1 large clove garlic, finely chopped
1/2 cup finely chopped scallions
1/2 cup chopped garlic chives (optional)
3 oz peeled shrimp, deveined and chopped
1/2 lb ground pork
1/4 cup soy sauce
1/2 tsp sesame oil
Freshly ground black pepper
1 package dumpling wrappers
2 Tbs Vegetable oil

1/4 cup soy sauce
3 Tbs Rice vinegar
1 tsp thinly sliced scallion white
1 pinch toasted sesame seeds

1. The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices, then transfer to a large bowl. Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt and pepper. Mix together by hand.

2. Taste the filling by poaching or frying a small amount, and adjust seasonings to taste. To prepare the dipping sauce, combine soy sauce, rice vinegar, scallions, and toasted sesame seeds in a small bowl.

3. To wrap, place 1 tablespoon of filling into the center of a dumpling wrapper. Wet the wrapper's edges, then fold in half to form a taco-like shape. Make a pleat on the side facing you about 20 degrees from the apex of the half-circle and seal with your fingers to the back of the skin. Repeat on the other quarter, in mirror fashion, and seal the dumpling completely, trying to eliminate any air pockets. Repeat until all filling is used.

4. To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and cover the pan. Reduce the heat to medium-high and cook until all water is evaporated and the bottoms are browned and crispy, about 10 minutes. Alternatively, the dumplings can be steamed until cooked through, about 5 minutes in a steam basket.

5. Transfer the dumplings to a plate and serve with a dipping sauce.

Servings: 4

Author: ANITA LO

Have a great day, stay well.

Thursday, April 23, 2020

Car, Shopping, Costco, Climate Change, Water,

Hopefully this will be the last time heading this blog with car. Anyway, I ended up losing 2 hours of my day, nap time you understand, and spending most of it in the garage. I am now assured they have fixed what they missed on Monday. One thing, I got him to test my answering message on my cell phone and it worked OK. He left a message which I heard, of course, then when I got home I couldn't get it to play!! I really will have to learn how to use this damned phone one of these days.

This morning Cathy got my shopping for me and also went to Costco and picked up lamb and chicken for me. Mistake on my part, I had to spend an age packing the chicken thighs for the freezer. Putting away shopping is bad enough. Hey, they had bananas today too. Very green ones. Turns out Cathy is another Instant Pot enthusiast. With a bunch of kids, I assume she has a 6 qt. at least. Mind you I sometimes wish I had a 6 qt. She told me she is going to try making yoghurt which is one of the things they are always advertising when touting the Instant Pot - never tried it myself, not something I eat a lot. I get phases of eating it and then don't have it again for months.

Apparently, Cathy tells me, that early morning (well Costco's early morning) is a good time to shop there as there are usually no queues. The only trouble with Costco, to me, is that their meat department is away at the back of the store and by the time I have got there I am almost too exhausted to shop. My legs are usually giving me such a bad time I need to sit. I assume they have driveable buggies or whatever they are called, but I have never seen any there.

I have just been letting of steam to The Happy Whisk about two programmes I just saw on our local PBS station which comes from Buffalo. The first one, Climate Change: The Facts, is one of the most important videos made for us today. It was hosted by Sir David Attenborough, supported by HRH Prince Charles, backed by the British World Wildlife Fund with the intention of sending a wake up call to as many people, countries, and governments as possible. I knew it would be on Netflix and for various reasons, despaired of seeing it, however, tonight I did. To a certain extent I have evaded my responsbilities in this matter due to my age and the knowledge that when disaster strikes, I will no longer be concerned. However, I thought it would be good to see it again and looked online. Yup, I can see it if I live in the UK. This is such an important documentary that it should be available all over the world for anyone to watch and watch again. The second documentary was the first part of h2O: The Molecule That Made Us. Another important film and which told me facts and information I had never heard of before and also helped make me wake up. Not that I am sure what I can do except join in making other people aware. Their final comment was something like "We should join the fight to preserve water, our lives depend on it, literally".

Now I am going to do some Spanish and come back here later. By the way, if you wondered where the blog was this morning, some dummy had forgotten to set the time!!!

Once again Kevin Lynch to the rescue. Unfortunately we have just had chicken for two days running so think I had better make something else to Thursday night. Otherwise, I think this would definitely be on the menu, looks delicious. The picture makes me drool.

Baked Firecracker Chicken

Sweet and spicy baked chicken that is both packed with flavour and nice and light!

1/2 cup hot/chili sauce (such as Frank’s Red Hot or Sriracha)
1/2 cup brown sugar or honey
1 Tbs soy sauce (gluten-free for gluten-free)
1 Tbs apple cider vinegar
2 cloves garlic, grated
1 pinch red pepper flakes
1 Tbs oil
1 lb boneless and skinless chicken breasts
salt and pepper to taste

1. Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili pepper flakes in a small sauce pan until the sugar has melted into the sauce.

2. Heat the oil in a large oven safe skillet over medium-high heat, season the chicken with the salt and pepper, add to the pan and brown, about 3-5 minutes per side.

3. Transfer to a preheated 400F/200C oven and bake until the chicken is cooked, about 10-15 minutes, basting with the sauce every 5 minutes.

4. Enjoy with the remaining sauce!

Servings: 4

Author: Kevin Lynch
Source: Closet Cooking

Have a great day, stay safe, stay well, stay home.

Wednesday, April 22, 2020

Car, Zoom, April 21,

Tuesday morning I got a call from the garage, they hadn't replaced the transmission filter!!! Could I go in this aft. No, I would be listening to an audio about Owls by the Nature Conservancy, was I free tomorrow aft. Yes, so that is when I am going in. I was asked to drive it as little as possible meanwhile. This is unlike them, but they are rushed off their feet right now. I don't really understand why, has everyone waited until isolation to get their car fixed or something? Nor do I understand the amount of cars out and about, I thought there would be very few but it seems like a normal amount to me. I guess everything hasn't stopped after all.

Happy Whisk suggested I should arrange to speak to my Alzheimer group through Zoom. Good idea I thought, now all we have to do is arrange a time. One of them is still working and is apparently also very busy, apart from the time of the financial year I gather. I also heard on the news that some of the States are considering relaxing the isolation laws, less concerned with public health than the economy.

I decided to do one of my favourites again, Instant Pot Butter Chicken. I ended up defrosting rather too many chicken thighs, but nothing lost, I decided to cook them all. Worked fine and they were, as usual, delicious. Suspect I might have to put some of the cooked chicken in the freezer though.

Many years ago, on April 21, 1952, I was staying with an uncle and aunt and their twins who's birthday it was, and at breakfast time the British National Anthem was played because it was the new Queen's birthday. My cousins tried to convince me that the anthem was being played for them. I was about 14 at the time, but not that gullible. However, it has stayed with me ever since so I have always know when my cousin's birthday was as well as the Queen until today, I forgot the Queen. Incredibly she is 94 today. I don't know when Prince Philip's birthday is but last I heard, he was 97. Amazing really.

The following recipe for Chocolate Cupcakes was supposed to have been made at the Palace in honour of the Queen's birthday. Not quite sure how true it is, but here's the recipe released from Buckingham Palace.

Chocolate Cupcake Recipes

Ingredients for the cake sponges – (Make about 15)
250 g self-raising flour
300 g caster sugar
75 g cocoa powder
10 g bicarbonate of soda
2 eggs
5 ml vanilla essence
60 g butter (melted and cool)
50 ml vegetable oil
300 ml milk
15 g vinegar
100 g white chocolate chips
Cupcake cases

Ingredients for the buttercream topping:
125 g icing sugar
100 g butter
90 g high-percentage dark chocolate, melted
(option to also use Royal Icing instead of buttercream. Royal Icing available pre-made in shops. Add food colouring to create different colours.)

1. Cake sponge method:

2. Preheat the oven to 150 C.

3. Combine flour, sugar, cocoa powder and bicarbonate of soda into a mixing bowl.

4. Whisk the eggs in a separate jug with the vanilla essence, melted butter, oil, milk and vinegar.

5. Slowly add the wet mixture into the dry mixture, little by little.

6. Ensure the batter is smooth with no lumps.

7. Finally add the chocolate chips (alternatives could be nuts, dried fruit).

8. Lay the cupcake cases onto a tray.

9. Use a metal spoon to equally divide the mixture into the cases.

10. Bake for 15 to 18 minutes, take out of the oven when golden and springy on touch.

11. Leave to cool.

12. Buttercream icing method:

13. Cream the sugar and butter together, until light and creamy.

14. Add in the warm melted chocolate.

15. If you have a piping bag to hand, pipe the icing on the top of cakes for decoration (otherwise gently use a teaspoon or small spatula to ice).

16. Royal icing method:

17. If decorating with royal icing, roll the icing out and cut into circular discs.

18. Lay the disc over the cupcake and mould to required shape.

Yield: about 15

Have a great day, stay safe, stay well, stay home.

Tuesday, April 21, 2020

Car, Cash, Asparagus, Owls, Supper,

So most of the day I have been singing my little song

You drive 16 miles and what do you get
Another day older and deeper in debt.
St. Peter don't you call me, 'cos I can't go
I owe my soul to the Meineke store..

Finally the garage phoned and said they had been unable to find any reason for steam to be coming out of the car, however, they did find a couple of other problems, a leak in the transmission pan and a hole in the muffler. Of course, how could I escape without something. However, Bob, who runs the place, assured me the car would be ready before they closed (4:00 because of Covid-19). The phone rang and I answered "Debtor's Prison" Bob laughed and said that was awful. He told me the cab was on it's way. I grabbed Matt's walker (easier to put in the trunk than mine) and went to wait for the cab. And wait. Eventually he arrived. Forgot to mention, I checked the mail whilst waiting and was delighted to receive a mask which had been made for me by David Gascoigne's partner. Pretty with birds on, surprise, surprise. Got to the garage and discovered my bill was about $70 less than quoted so I was pleased about that. I had thought of going to Victoria St. Market but I was somewhat tired after collecting the car. Just as well, Matt was beginning to worry.

Funny, when Kathy bought me some bananas last week, I wrapped four of them in a dark plastic bag and put them in the fridge. They keep really well that way and when we ate a couple today, they were delicious. Whilst taking two bananas out of the bag, I discovered a $5 bill, and then a quarter. I messaged Kathy thinking it was her money, turned out it was a refund for an item I had been charged for but not received last week. Hey, I'm rich.

It was a nice sunny day for a change today but not very warm. We opened the patio door for a while but there was quite a chilly breeze coming in. I really, really, want some nice sunshine - why you ask? for the asparagus of course. This year it has been doing OK for rain I think, but we "ain't had no sun." Cab't remember if I mentioned that I spoke to the asparagus farmer and he said they were going to do it in a kind of line where you could get bags of asparagus put in your trunk and all the bags would be $10 worth. I checked and I could get more than one or two bags which I can then split up when I get home for my friends in the building who only want a $5 bag. Any left over, guzzle guts (me) will deal with.

Tomorrow I am joining a phone group session on Owls, just after lunch, looking forward to it. Not sure how it works. Think I just phone a specific number, punch in a code I have been given and then listen. Not like the Alzheimer group who are doing sessions using Zoom so we can all see each other and talk.

I was so tired tonight, I had forgotten I had some flank steak left over from the other day, but when I remembered, I did sautéed cabbage and sliced the beef. Followed by some Dutch Chocolate ice cream. It was good and fairly easy for me to do. Tomorrow I think I will do Butter Chicken. Also pretty easy to do. I am looking for easy right now. I sleep lots, but don't seem to get rested.

I posted this recipe quite a few years ago but thought it sounded so good I would look into making it again. I notice with some of the older recipes, there are things I would now do in the Instant Pot but didn't know anything about that when I published recipes then.

Coconut Shrimp Summer Rolls

"A tropical, drool-worthy mash-up of sweet, crispy shrimp and refreshing summer rolls."

5 oz apricot jam
1/4 cup crushed pineapple
1 tsp apple cider vinegar
1/2 tsp red pepper flakes

1/4 cup water
1/4 cup olive oil
1/2 cup chopped scallion
1/2 cup cilantro
1 garlic clove
1 pinch salt
2 limes, juiced
1/2 cup sour cream
1 cup chopped green cabbage
1 1/2 cups chopped purple cabbage

12 shrimp
3 oz beer
2 eggs
1/2 cup milk
1 cup flour
1/4 tsp baking powder
1/2 tsp salt
5 oz coconut flakes
6 sheets rice paper

 To Make Dipping Sauce:.

. In a bowl, combine apricot jelly, crushed pineapple, apple cider vinegar and red pepper flakes.

. To Make Coleslaw:.

 In a food processor, add water, olive oil, scallions, cilantro, garlic, salt and lime juice. Pulse until combined.

 Then add sour cream and pulse again.

. In a bowl, add chopped green and purple cabbage.

 Drizzle olive oil mixture over the cabbage and mix well.

To Make Coconut Shrimp:.

 In a bowl, whisk beer, egg, milk, flour, baking powder, and salt.

 Dip peeled, headless shrimp in the batter.

Then coat with coconut flakes.

 Fry the breaded shrimp in hot oil until the coconut flakes are golden bown.

 Place shrimp on a drying rack over a sheet tray to allow the excess oil to drip off. Let cool.

 Assembling the Roll:.

On a sheet of moistened rice paper, place a scoop of coleslaw in the middle, edge of the paper (think of it as about 1/3 in from the edge). Then roll and fold until the top of the coleslaw is covered by the rice paper.

After the shrimp cools down and excess oil drips off onto the rack, place two shrimp on the roll


Have a great day - stay well, stay safe, stay home.


Monday, April 20, 2020

Isolation or Incarceration? Books, Dementia, More Books, Sewing,

I don't think I have anything to write about today. I haven't been anywhere, done anything apart from cook, sleep or read. Spent a somewhat anxious weekend wondering about the car mind you. Is it a major problem or minor, or in other words an expensive or inexpensive repair. Am I going to be singing "I owe my soul to the Meineke store" once again. If it weren't for the computer I would really be off my twist by now.

Just finished reading Dancing with Dementia by Jemi Fraser, which I thoroughly enjoyed. In some ways they had it easier than I and in some ways worse. Not living with the person concerned, you worry about them when you are not with them, however, living with someone can drive you up the wall and back again. Like the continual question this weekend "what are they doing to the car", "why did we leave the car" and so on. Each question repeated frequently although today, Sunday, the questions appear to have been forgotten for a while. Being a teacher, Jemi is much more used to exercising patience than I am and I am finding I am horrifyingly lacking in that virtue.

Now I need something else to read. I am waiting for two author friends to finish their current WIPs but unfortunately you cannot hurry authors. Bit like George R.R. Martin's A Song of Ice and Fire which was subsequently turned into A Game of Thrones. I started reading the series years ago, and I do mean years, til I got to the stage where I could no long remember if I had read the book which was around or not and eventually, I lost interest. As for the TV programme, I saw two or three (borrowed them from the library) and that was my lot. I did read the whole of The Wheel of Time series by Robert Jordan including the ones finished by Brandon Sanderson. Mind you, Robert Jordan, the author, intended to only write seven books and it morphed into 13 or 14, not sure right now.

Confession time, my lovely sewing which caused me so much angst, came undone. I think I must have caught my stitches in fraying material without realising it, so I have it all to do again. Well the seam in my rear end seems to have stayed mended but the side of the leg did not. I really must try and get it done soon rather than leave it for a year or more.

You are lucky you don't know me personally. I started by saying I had nothing to write about and have rabbited on for several paragraphs. Can you imagine what I would do to your ears!!

Supper Saturday I cooked one of my favourite Dump and Go recipes in the IP. You sear a flank steak (sized for your pot of course) on both sides, and then dump in olive oil, Worcester sauce, dry onion soup mix and vinegar then cook. Talk about easy peasy and delicious. Only cooks for about 4 mins too.

Sue, at Elephant's Child, was talking about her local street's display of stuffed animals in the windows to cheer up kids. I had heard of that before, lovely idea. Not something one can do in an apartment building, well you could, but nobody would see it.

Most North Americans would be astounded to know that I have never cooked a grilled cheese sandwich. However, this one by Kevin Lynch of Closet Cooking, would certainly tempt me except I just ran out of Kimchi. I think I can get it a Victoria St. Market, but I haven't got a car, boo hoo. OK, my grocery store has it. I wonder what Kimchi and asparagus would be like?

Kimchi and Bacon Grilled Cheese Sandwich

Spicy kimchi and salty bacon are an amazing flavour combination that only gets better when bathed in melted cheese and wrapping in toasted buttery bread.
In addition to trying out some new grilled cheese recipes during National Grilled month I wanted to
update a few older ones and top on my list was one of my favourites, the kimchi and bacon grilled cheese! Kimchi is a spicy fermented cabbage that works surprisingly well in a sandwich with lots of ooey gooey melted cheese! Bacon and kimchi are like a match made in heaven and I can hardly resist adding some to a kimchi grilled cheese! It actually works out kind of well since kimchi can be a little wet and since you don’t want a soggy grilled cheese it is a good idea to sauté the kimchi a bit to reduce the excess liquid and using a little bit of the bacon grease works perfectly!

2 slices bacon, cut into 1 inch pieces
2-4 tbs  kimchi, drained and coarsely chopped
1 Tbs butter
2 slices bread
2 slices cheddar (or 1/2 cup shredded)

1. Cook the bacon in a pan over medium heat, set aside on paper towels to drain reserving 1 teaspoon of grease in the pan.

2. Add the kimchi and saute until it starts to caramelize, about 3-5 minutes.

3. Heat a clean pan over medium heat.

4. Butter one side of each slice of bread, place one slice in the pan with buttered side down, top with half of the cheese, the kimchi, bacon, the remaining cheese and finally the other slice of bread with buttered side up.

5. Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Servings: 1

Serve with gochujang ketchup (mix 1 tablespoon gochujang into 3 tablespoons ketchup) for dipping

Author: Kevin Lynch
Source: Closet Cooking

Have a great day

Saturday, April 18, 2020

Essential Services. Glasses, Shopping, Car, Walker, Supper.

For some reason, in the morning, I phoned our garage and checked if they were "essential services" I was assured they were although not working as many hours. The guy who runs the Meineke is great and we have a very good relationship. He also told me I should drive the car for a short trip at least twice a week during this incarceration. I then got a call from a local optometrist who said bring down my glasses that afternoon. Whoopee.

Shortly after  lunch, off we headed for the optometrist. Matt came for the ride. Turns out the optometrist in the local mall had moved into a premises previously occupied by a jewellers. He was telling me that all of the stores are moving around. Zehrs our grocery store is in the same place, as is the bank, but a large area is being taken over by Shopper's Drug Mart. The post office used to be in a tobacconist's. Not sure but I know the Post Office has moved, assume the tobacconist has too.

However, he fixed my glasses and suggested that I should have new lenses put into the frames I was wearing. May just do that, a good idea.

I then went to the liquor store and stood in a line up right round the corner, in the cold. Thank God it isn't winter any more. However there is always a gale blowing past the front of the LCBO. There were 6 ft markers all the way round the corner and we moved along like good little children. I eventually went in to the store and discovered Matt's favourite gin, Bombay Sapphire was not available, I discovered it had been recalled, don't know why. Anyway, I was pushing Matt's walker and loaded everything into the basket. His walker has the advantage of being much easier to fold and put into the trunk. The booze weighed a ton.

I then thought I would stop at the baker's and get some more of my favourite buns as I was nearly out. All well and good, intended to go on to Victoria St. Market to get a decent lettuce, the one I got from the grocery this week was appalling, no middle at all. Got back to the car and Matt said there was steam coming up. I thought he was imagining it and then I saw it. Horrors. I went straight to the garage. Lucky I phoned this morning. They were busy, busy, busy. They didn't have time to even take a look although Bob figured it must be the cooling system. In the end, they sent us home, booze and all, by cab. The driver was trying to keep away from us but not really possible. I had a can of disinfectant spray with me, so I was spraying everything around.

Now I had a problem, I have mentioned that our parking lot underground is at the most extreme distance from the door. I was wondering how the hell I was going to get my walker. When we went to enter the building, the assistant super opened the door. I immediately begged him to get my walker for me. He said he would. Two hours later I phoned him and he had forgotten. Eventually, he did get it for me. So - I am not a happy camper. They won't even look at the car til Monday and it was considered unwise to drive it home again. Even if I did, what would have been the point, I couldn't drive it anyway.

So, what a shit of a day. I was exhausted after all this. So I decided to cook something which took some effort instead of something easy. I really am a dumbcluck. I actually made Shrimp Creole in the Instant Pot which was delicious. Of course I didn't order onions this week, so I used a leek instead. Worked fine. But I never did get my damned lettuce today. But, at least I can have my Sunday champagne.

So, even if I had to get on with chopping and dicing stuff, it was worth it in the end.

Shrimp Creole in an Instant Pot®

1 bell pepper, diced
1 medium onion, chopped
2 stalks celery, diced
2 cloves garlic, minced
2 tsp olive oil
1 Tbs tomato paste
1/2 cup sherry
1 tsp sugar
1 28 oz  can crushed tomatoes
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper (or to taste)
1 tsp thyme
1 bay leaf
1 lb frozen jumbo shrimp (peeled and deveined)

1. Set the Instant Pot pressure cooker to sauté and heat olive oil.  Add the vegetables and sauté for 3 minutes, or until they start to soften. Add tomato paste, stirring for about another minute.

2. Add crushed tomatoes, seasonings.  Stir to combine. Cover with lid, making sure the valve is in the sealing position.  Set the pot to manual - high pressure for 5 minutes.  When finished, do a quick pressure release by moving the valve to venting.   Add the shrimp into the hot sauce and cook it that way. If necessary turn on the sauté function to bring the sauce to temperature again..  Serve over rice.

Servings: 4

Source: Instantly Delicious

Have a great weekend, stay safe, stay well, stay home.

Friday, April 17, 2020

Morning, TV and Spanish, Words for Wednesday, Shopping, Beans, Sunshine,

Matt is not up yet this morning, says he had a bad night. Probable because he sleeps a lot during the day and the body can only sleep so much I think. His breakfast is sitting on the table along with his morning pills so I will have to get him up soon for the pills alone.

As I mentioned, it's shopping today. I do hope I get everything but I don't suppose I will. I've got one egg left as I said and not much of anything else in the fridge. Just thought, I could have got some sausages out to defrost and cook for breakfast - for me anyway, Matt sticks to his cereal. I didn't think, I guess I could have had his cereal too, not very exciting stuff but....

Being Thursday I usually end up watching Morse on Public TV. It goes on quite late and then I end up writing my blog and doing my Spanish lesson which means I get to bed later than usual. I seem to have  trouble getting to bed before midnight anyway. So, I am writing this in the morning and will try to do my Spanish this afternoon.

Every Wednesday Elephant's Child publishes Words for Wednesday, sometimes these words are published on someone else's blog, but the idea is to make up a little story using some or all of the words. Much to my surprise, I am doing quite well at that. I especially liked the little story I did this week.

Alcalador sat in his sunless cave and settled down among the thousands of gold treasures on which he liked to sleep. The world had presumably forgotten his existence and he could sleep in happy contentment. Before he could drop from somnolence into sleep, he heard delicate footsteps outside – he called stop but whoever approached continued to do so in a more aggressive manner. Was this someone who was drawn to the rumours of great wealth, he hoped not but had had to deal with such before. Eventually a figure appeared in the entrance to the cave and he uttered one word, “Witch” for he recognized her, she had been to visit him many eons before. “We have to have a talk about what is going on in the world, which only we can fix, Alcalador” she said. She approached him at a brisk pace and sat between his giant legs, he debated whether to roast her to a crisp but decided to listen to what she had to say, the world could well be in trouble. 

The highlighted words are the ones we had to use this week. I am patting myself on the back. If you like writing, you should go and try it. Some people come up with marvellous ways to use the words given to us. We are such an inventive lot.

Just got my shopping and, unbelievably, they didn't have bananas or carrots. Kathy, who so very kindly picked up my shopping for me, also picked up some bananas for me and brought me some carrots too. Rather more than I needed, but better than having none. I have decided I rather like tortillas to use for breakfast, I ended up with two packets today. I have stuck one lot in the freezer. The proper way to freeze them is to re-pack them individually, might regret that I haven't done that.

I have bought two types of beans so I think I will invent a bean soup as I can no longer get hold of the 13 bean soup I had been making. I do enjoy bean soups, cooked in the Instant Pot of course.

I do wish the sun would put his hat on and come out today. Asparagus doesn't grow without a dollop of sun and rain both.

I published this recipe in 2016 and thought it sounded so good I would publish again We still seem to be able to get mushrooms around here, just not bananas LOL.




8 portabella mushrooms
2 tbsp olive oil, divided
1 cup quinoa, cooked
2 cloves garlic, minced
4 tbsp balsamic vinegar, divided
½ tsp salt
¼ tsp pepper
16 mini buffala mozzarella balls
16 cherry tomatoes
¼ cup chopped fresh basil

1. Preheat oven to 425 F.
2. Cook quinoa according to package directions. Meanwhile, gently wash away dirt from mushrooms, then carefully cut away stems and scrape out each mushroom. Set filling aside.
3. In a large bowl, toss quinoa with mushroom filling, minced garlic, balsamic vinegar, salt and pepper. Stuff each mushroom with filling, then top each with two mozzarella balls and two cherry tomatoes.
4. Cook in the oven for 15-20 minutes until cheese is completely melted. Remove from oven and top each mushroom with a bit of fresh basil. Enjoy!

Have a great day, stay well, stay safe, stay home.

Thursday, April 16, 2020

Lens, Lamb, Shopping, Book, Movie,

Ain't life great? I just lost the lens in my glasses, it just popped out. I tried to pop it back but it wouldn't stay. Needless to say, optometrists are closed. I left a message. How much of an emergency they will consider it, I don't know, I have an old pair of glasses which I am using now, having trouble though. I have moved my monitor so it is lower. It's OK, but.......

This afternoon I made the Lamb Jalfreezi which I posted a couple of days ago. What I did was to assemble the ingredients, I then put some olive oil in the Instant Pot, turned it on to sauté and cooked the onions for a while until soft. I then basically added everything else except the lamb. Put the lid on and set it for 15 minutes. Nicely under way and realised I had forgotten the peppers!! Decided to leave it. When it was cooked I let it release naturally and then took off the lid and added the peppers. The recipe called for 1 1/4 lbs of cooked lamb, guess what, that is exactly what I had left. So I cut it into bite sized pieces and shoved it in the pot as well then set it for another 5 minutes. Once I could open the pot again, I tasted it, it needed at least another teaspoon of salt but otherwise wasn't bad at all. I think I will serve it with cauliflower rice.

Tomorrow I get my shopping, we have been managing on scraps for lunch the last two or three days. Matt finished his luncheon meat so I cooked him some hard boiled eggs in the Pot and he has been having those in his sandwich. Sometimes I mixed them with mayonnaise and French mustard, plus salt, and sometimes he wanted them plain. I am now the proud possessor one egg which I guess I will have to cook for him and find something else for me. Thanks grocery store and/or Covid 19.

So long as I am sitting in the right place, the typing seems to be going OK.

Did I mention Dancing with Dementia by Jemi Frsaser? I thought I had it bad, but Jemi and her sister ended up with both their mother and step-father having dementia. I seems much worse when you are not living with your loved one, you don't cotton on to what is happening for a long time. The book is both funny and tragic. Well worth a read and it doesn't cost much. Actually I am surprised just how many books there are available to do with living with dementia. This book does suggest coping strategies which may end up being useful to me. It is well written and certainly for those of us in the situation, well worth reading. I  have actually been in touch with Jemi, she lives in Ontario and oddly enough I "met her" through Elephant's Child where Sue recommended the book. Talk about world wide, Sue from EC lives in Australia.

Just watched Unforgiven with Clint Eastwood, Morgan Freeman and Gene Hackman. Great movie. Enjoyed it. Not sure Matt did. He went to bed before it finished. I do like Clint Eastwood and/or his movies. This was no exception. Made in 1992, incredible, I thought it was more recent than that.

My only problem with this recipe is I would use garlic and grated fresh ginger. Otherwise sounds pretty good.

Healthier Honey-Sesame Chicken

This is a 'healthier' version of honey-sesame chicken. It is baked instead of fried and the chicken is
not battered, making it healthier. All the flavors are here and the only thing sacrificed are the calories! Serve over rice with additional sauce on the side.

1/3 cup honey
¼ cup ketchup
¼ cup olive oil
2 Tbs sesame seeds
2 Tbs reduced-sodium soy sauce
1 Tbs freshly squeezed lemon juice
1 Tbs Sriracha sauce
½ tsp salt
½ tsp ground black pepper
½ tsp garlic powder
½ tsp ground ginger
1 lb chicken breast, cut into 1-inch cubes

1. Mix honey, ketchup, olive oil, sesame seeds, soy sauce, lemon juice, Sriracha sauce, salt, pepper, garlic powder, and ginger in a bowl until well combined. Add chicken pieces and toss to coat. Cover and refrigerate for 2 to 6 hours.

2. Preheat the oven to 350° F (175° C).

3. Transfer chicken and sauce into an oven-proof dish.

4. Bake in the preheated oven for 8 minutes. Remove from oven and turn chicken pieces over. Bake until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)

Servings: 3

Source: allrecipes

Have a great day