Matt, Cast Iron, A/C, Supper, Bowling,

Around 10 Sunday night Matt overbalanced and I couldn't help him stand up so I called the ambulance. They were concerned about his blood pressure being very low so they took him to the hospital. Don't think he has hurt himself in any way but they are being safe rather than sorry. The only trouble is, of course, I can't go with him and I think that is going to be a problem.

Saturday morning I received some sad news from a friend, her husband, who also had Alzheimer's and had developed cancer, had died that morning. sad news, Luckily she has a couple of daughters and a number of grandkids in the area. At least some of them should be able to help her.

I have been seeing a lot of stuff written about how to take care of cast iron pans and things saying you should never wash it. Admittedly, I only have one cast iron frying pan which I have had for years and not having been told any different originally, I always wash it when I use it and then dry it by heating it up on the stove. Simple, easy, never given me any problems. Maybe I'm wrong but it works for me.

You know, I am sick of this very hot weather and presumably, with global warming, it is going to get worse. I turn off the A/C when we get up in the morning and open the window because it is nice to have fresh air, but if I am not careful, by the afternoon, the temps have shot up and I have to put the A/C on again. Of course we only have A/C in the living/dining area, but, with a fan, it does manage to cool the bedrooms a bit which is why I have ordered a portable A/C for the bedroom. Ladydog tells me she too has trouble sleeping in a hot bedroom.

Not much happening this weekend. I just tried cooking the egg rolls I bought from the grocery store. I cooked them in the air fryer and they came out very well. They were actually only cocktail size, but we managed to finish them for our supper. The dipping sauce was OK but nothing spectacular. I could probably knock up something better.

I have arranged to go bowling on Wednesday with a friend. He is bringing along a couple of friends too. The max per lane at the moment is 5 apparently and, of course, we have to wear masks. I am planning to pull mine down off my face when I actually go up to bowl as I find them pretty claustrophobic as it is. Almost wish I had a health reason for not wearing one.

Of course, this morning, Sunday, I was in the bathroom doing my ablutions and I came out to see Matt eating his breakfast, fully dressed. The PSW doesn't come til 9. However, when he came he took Matt up to the bathroom and at least gave him a sponge bath I gather. I leave them to it these days.

One of my favourite foods is Hot and Sour Soup and yet I have never tried to make it myself. It is the first thing I go for at Mandarin who make a really good one.

Hot and Sour Soup

This silky version of the classic Chinese soup includes traditional ingredients like earthy tree ear

fungus, tender bamboo shoots and lily buds.

12 dried lily buds
1/2 oz dried tree ear fungus (1/4 cup)
1 quart low-sodium chicken broth
2 Tbs distilled white vinegar, plus more for seasoning
2 Tbs medium-dark soy sauce, plus more for seasoning
1/2 tsp kosher salt
2 Tbs cornstarch
2 large eggs
1/2 cup shredded bamboo shoots
1/2 cup shredded cooked chicken, pork or ham
3 1/2 oz shredded spiced thick dry tofu (1 cup)
1 1/2 tsp finely ground white pepper
1 Tbs sesame oil
Chopped scallions and cilantro, for serving

1. In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. Cut off and discard the tough tips. In another small bowl, cover the dried tree ear fungus with boiling water and let stand until softened, about 20 to 30 minutes. Rinse and coarsely chop.

2. Meanwhile, in a large saucepan, bring the broth to a boil. Add the vinegar, soy sauce and salt. In a small bowl, whisk the cornstarch with 3 tablespoons of water, then add the mixture to the boiling broth, stirring constantly. Let the broth return to a simmer and cook until soup thickens, about 3 to 4 minutes.

3. Beat the eggs with a pinch of salt. Bring the soup to a full rolling boil, and using a circular motion, pour the beaten eggs into the soup. Wait 5 seconds, then turn off the heat and stir the pot to distribute the eggs throughout the soup.

4. Add the lily buds, tree ear fungus, bamboo shoots, chicken, tofu and white pepper. Simmer over medium heat until the flavors meld, about 2 minutes. Season with soy sauce, vinegar and salt.

5. Divide the soup among 4 bowls. Drizzle each with sesame oil and garnish with scallion and cilantro.

Servings: 4

Author: ED SCHOENFELD
Source: Food & Wine

Have a great day, stay well, stay safe.