Monday, June 29, 2020

Blogging, PSWs, Cooking, Video Call, Shopping, Favourites,

Over the weekend I thought of several interesting things to write about, but, being an idiot, I didn't write them down, with the end result that I now cannot think of anything to write about. At least we got PSWs both days, Saturday was fairly early so a shower and exercises were achieved, today (Sunday) she came later and Matt was already dressed. Actually, she came unmasked and I wasn't sure it was the same girl. She ended up by getting a mask from me. As she said, and I perfectly understood, she takes her mask off in the car and this time she had forgotten to put it back on. As this was her second visit, I just left her to do Matt's exercises and to make the beds. I also got her to take the recycling downstairs for me. Later I discovered she had made his bed and not mine, boo hoo. Later on I got a call from tomorrow's PSW and he is coming at 9, not 7. Hooray. Mind you, on Saturday I still had my housecoat on as I was doing laundry. That means dragging to our laundry room and back again, four times all together. Had to do more laundry today due to an accident. On Saturday saw the woman who has started cleaning for me, she was just heading out for her vacation.

I did, however, enjoy my champagne and smoked salmon today. Yesterday I cooked a flank steak in the Instant Pot for supper and tonight I cooked Stuffed Peppers. I have kind of invented my own recipe and it is pretty good. Stuffed Peppers in the Instant Pot are so very easy because you don't have to cook the peppers first which I always thought was a pain. I cook the rice in the Pot first and then later mix everything up and stuff the peppers.

Tomorrow I have a joint video chat coming up with Natalie and Stephanie two of the Social Workers in various fields who have been helping us. Partly, Natalie said, to put a face to the voice they have talked to. Nice for me to do the same.

I am hoping Kathy will be home to do my grocery pick-up on Tuesday (forgot it was Canada Day on Wednesday) I am jealous of these people going off on vacations, it is years since we have been away.

Froze some more of that green stuff today and will probably do some more before I go to bed. Just giving myself an excuse to drive over there again LOL. Reminds me, I bought some Portabella mushrooms which we ate on Saturday. I had forgotten how much I loved them too. For some reason, haven't had them for a long time. Artichokes are another thing I love and haven't had for ages. One of the disadvantages of not going to the store I don't get to see when they are available, if they are available of course.

Reading the tips in this recipe, I have underlined one sentence with which I totally concur.

Asparagus and Shrimp Paté

2 lb (1 kg) shrimp, shelled
½ cup (125 mL) chopped green onions
3 Tbs (45 mL) seasoned rice vinegar
1 Tbs (15 mL) chopped garlic
1 Tbs (15 mL) chopped fresh tarragon
2 Tbs (25 mL) chopped parsley
1 egg
1 egg white
½ cup (125 mL) whipping cream
Salt and freshly ground pepper
1 lb (500 g) medium-size asparagus spears, blanched
Fresh tarragon
Lemon slices, optional

1. Preheat oven to 350ºF (180ºC).

2. Combine shrimp, green onions, vinegar, garlic, tarragon and parsley in a food processor. Process until mixture is just combined. While machine is running, add egg, egg white and cream. Stop machine immediately. Mixture should have a little bit of texture left. Season well with salt and pepper.

3. Lay a third of shrimp mixture into a buttered loaf pan. Add a layer of asparagus trimmed to fit pan. If asparagus is too short then add a second piece as well. Add second layer of shrimp mixture and another layer of asparagus. Finish with remaining shrimp mixture.

4. Place loaf pan into a second slightly bigger pan. Fill larger pan with boiling water halfway up loaf pan. Cover loaf pan with a piece of buttered parchment paper and cover tightly with foil.

5. Bake for 55 minutes or until white juices begin to rise and pâté is cooked through in the middle. Cool in pan and pour off any liquid that has gathered. Turn out on to a rectangular plate and decorate with fresh tarragon and lemon slices, if desired.

Servings: 10

Asparagus, when in season, deserves to be used as much as possible. Combining it with a shrimp purée makes an outstanding pate. To blanch asparagus, toss into a pot of boiling water, bring back to the boil, drain well, and run under cold water.

Author: Lucy Waverman
Source: Food and Drink

Have a great day, stay well, stay safe.


  1. I invent most of my recipes. I might start out with a theme but by the time I have added to it/subtracted from it the end dish is completely original. Which is fine, but challenging if I really, really want to make it again.
    Good luck with the PSWs, the video chat, the shopping and the cleaning.
    And yes, I don't remember my last holiday. It is a good thing I am a home body.

    1. Well you will have to practice writing things down Sue so you can repeat it. No cleaning until next week unfortunately.

      I am not a home body really.

  2. I haven't done stuffed peppers for a while. Maybe I will go to the farmers market on Thursday and buy a basket of peppers and make a batch. We always enjoy them. Yesterday we had tacos. Very tasty. No Champagne for peasants like us, but we did have a bottle of chilled Chardonnay, so before dinner proper we ate crackers and hummus and sipped Chardonnay on the patio, with the birds to keep us company and a visit from DB. It was all very agreeable.

    1. They are so easy in the Instant Pot David. I love my IP, best thing I ever got. Never eaten tacos as such. I buy myself piccolo champagne bottles, one glassful. I treat myself on the weekend. Don't you find Chardonnay a tad sweet? I used to subscribe to ABC, anything but Chardonnay. However, had some recently and it tasted pretty good. We generally drink dry reds though. DB?

    2. We drink dry reds most of the time, but a little chilled Chardonnay on the patio in summer is appealing to us. You must not have read my recent blog post about DB - the chipmunk I hand feed, named by Miriam, DB - David's buddy.

    3. I would probably drink scotch at that time. No, saw the post yesterday but haven't got round to it. Bit busy. What fun to be able to hand feed DB

  3. Hi Jo - glad things are sorting themselves out ... it's not easy, so take care. Am happy you were able to enjoy your champagne and smoked salmon yesterday - always a good mixture ... while the asparagus is also delicious ... ours is at its end and as it's non-seasonal now I won't be buying it again this year. that asparagus and shrimp pate - looks very good indeed. Have a peaceful week - Hilary

    1. Gradually Hilary, but yes they are beginning to. Yes, wouldn't miss my champers and smoked salmon. Our asparagus doesn't stop til Wednesday, just might get myself over there once again, as you said, if it's a nice drive why not go.

  4. That pate does not sound good to me..sorry😁. Glad the PSW,S are coming and getting Matt bathed and dussied up as I like to say. Now I hope things continue on a splendid way. The one should have made your bed because you need the help.

    1. I wonder why Birgit LOL. You and ladydog together. She always says she thinks Broccoli for my asparagus recipes. I think she just forgot, she made it the day before.

  5. I love that that the peppers don't need cooked first. I find that's the same in the air fryer when I stuff peppers, no precooking. But to be honest, even when I did them in the big oven, I never precooked the peppers. Have you made asparagus soup in the pressure cooker yet? Very yummy. Yesterday, I made pepper and tomatoes, very good. What a great toy.

    1. Me too Ivy. Tried them in the air fryer but didn't think it was so easy. No, no soup this year, giving asparagus soup a rest. Got a tad tired of it. Peppers and tomatoes sound good. I do love my IP. The mere fact that you don't have to check the pot whilst its cooking is a blessing apart from anything else. The person who bought it for me is a blessing too.

  6. Seven in the morning would be way too early!

    1. Well this morning the PSW was here at 9 Alex, but... not sure about the rest of the week.