CT Scan, Timmie's, Birds, Bathway,

I was picked up pretty promptly at 11:30 Thursday morning. I had been told to wear a mask so I did,

normally I don't bother. Much to my surprised this driver had no mask and nothing between him and me (recent trip he had a plastic/perspex screen up) he showed me he was carrying wipes and disinfectant though. Got to the hospital good and early, my appointment being 12:30. There were several women dressed in yellow gowns, with head covers, they made me wash my hands with disinfectant then took my temperature and made read a notice and answer yes or no. The thermometer was something I had never seen before, takes the reading from the forehead and doesn't even need to touch. Totally new one on me I must admit. So easy. Didn't know temperature was a sign of C-19. Mind you I was coughing like a good 'un this morning and I had a sore throat. That, I hate to admit, is because my mouth falls open at night and I get as dry as possible. Doesn't happen every night, but sometimes!! Anyway went in for the scan and the next thing I know they want to put an IV in. I had to have an injection. There again something new, Can't find a picture, but they had a small plastic square with a pin attached (or a needle I guess) they just put it on a vein just below my inner elbow area. All she did was press it into the vein. everything was attached. Easiest thing I have ever seen. Much easier than the way they do it at Grand River. I have been in Guelph General several times and they are always very efficient and up to date. I then had my scans, three, followed by waiting in the chair to see I hadn't had a reaction.Took out my IV and I was out by 12:25!!! 5 minutes before my appointment was due!

By this time, having been told I couldn't eat prior to the scan (didn't tell me that til this morning) I went to Tim Horton's and got a couple of sandwiches, some donuts and some chips. I then called the cab company and came home. As I guessed, Matt hadn't made himself a sandwich or anything for lunch. In fact the sandwich I brought him was huge, we've wrapped half for tomorrow. I thought I had grabbed two the same. I ate mine in the lobby waiting for the taxi 'cos I was hungry. I tried out my brand new Visa and the bloody thing wouldn't work, lucky thing I have Matt's still. Of course I phoned and they are still trying to tell me I have a secondary card rather than a co-sign card. I will have to go into the back to sort that out. It's getting ridiculous.

Forgot to mention that waiting for the cab to come sitting outside at the front door, I was watching some American Robins and I heard a beautiful birdsong coming from the trees. David Gascoigne thinks it might have been a Baltimore Oriole. I am thinking I should sit on my wheelie (walker) with a pair of binoculars and see if I can spot it/them.

Got home and happened to see the Building Manager just getting into his truck.so I dashed out to ask him about cutting the bath so Matt could get into it. I kind of convinced him because he agreed it was a) for health reasons and b) there is a second bath in this apartment.

Do you know something dreadful, I haven't had any asparagus today. 

I am a great admirer of Kevin Lynch's recipes and this is one which appeared today and had me drooling.

Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust

A quiche with a quinoa crust that is filled with spring asparagus, artichokes, basil pesto and goat

cheese.

1/2 cup quinoa, rinsed

1 cup water

1 egg

1/4 cup parmigiano reggiano (parmesan), grated (optional)

4 baby artichokes, quartered or chopped

1/2 lb asparagus, cut into small pieces

4 eggs

1/2 cup milk or heavy cream

1/3 cup pesto

4 oz goat cheese, crumbled

1. Bring the quinoa and water to a boil, reduce the heat, simmer, covered, until tender and most of the water has been absorbed, about 15 minutes, remove from heat and let sit covered for 5 minutes.

2. Meanwhile, peel the leaves from the artichokes until you get to the paler tender inner leaves, cut the top third off and discard, quarter the artichoke hearts and set aside in lemon water.

3. Mix the quinoa, egg and parmesan and press into the bottom of a pie plate.

4. Bake in a preheated 375°F/190°C oven until lightly golden brown, about 10 minutes.

5. Meanwhile, saute or steam the artichoke hearts and asparagus until just tender and set aside.

6. Mix the artichokes, asparagus, eggs, milk, pesto and goat cheese and pour into quinoa crust.

7. Bake in a preheated 375°F/190°C oven until golden brown and set in the center, about 30-35 minutes.

Servings: 4

Note: A toothpick will come out cleanly when pushed into the center of the quiche when it is ready.

 Author: Kevin Lynch

Source: Closet Cooking

Have a great day, stay well, stay safe.