Cheering Up, Lunch, Respite, Scheherezade,

It's the little things. Around Friday supper time I was feeling a bit down and lonely when I heard a knock on the door and it was Karen, my next door neighbour, with some, what she called, Long Johns. They were a long donut with cream in. I picked one up for dessert. Chatted to her for a bit and off she went. I felt much happier after. Then I got an email from ladydog suggesting we went out for Sunday lunch/brunch which will make a nice change.

Just come back from lunch which turned out to be a treat from ladydog. She is so very good to me/us. We ended up going to Oscars which isn't far from me and where they are very popular for breakfasts and lunches. They are not open in the evening. I might say it is raining quite hard. I ordered a crépe

with bananas, fresh cut strawberries, whipped cream, chocolate and strawberry sauce which I hadn't realised came with a side of bacon, scrambled eggs, home fries and toast. I ended up with two plates and the only thing I left was some home fries. My waist line is expanding again. One thing I really enjoyed was the toast, it was real toast not the dried bread I get out of both my toaster oven and the air fryer. I also had lots of coffee (decaf) and thoroughly enjoyed it all. Thanks again ladydog. 

I phoned the hospital this morning and spoke to Matt's nurse, he is doing fine she said, he had his shower this morning and his breakfast. She says he is eating well and is her best behaved patient. I spoke to the nurse again this afternoon and asked her what she thought about him going into respite when I go into hospital for an operation. She said she thought he would be fine, he is doing well at the moment. It seems that there is an unexpected result from his hospital visit, I have been worrying for months about this situation and it seems I have been worrying unnecessarily.

I was reminded today of Scheherazade which I haven't heard for many a long year. Used to be one of my favourite pieces to listen to. As I sit here typing I am enjoying the Sinfónica de Galicia conducted by Leif Sergestram (who looks like Santa in tails) playing it. I really don't know if we still have a copy, I must check it out. I think my memory is going back some 60 years when the girl who was my flat mate had a copy of it which we played on her very up to date, at that time, radio and stereo system. For those of you who are interested, here it is.




I would like to listen again, but I end up with very swollen feet sitting forever at my PC. Maybe later.

Funny, the spelling of swollen just didn't look right so I had to Google it to be sure. Odd how words can suddenly look wrong.

Blackened Shrimp with Citrus and Roasted Fennel

You don’t need to grill outdoors to get smoky char on this shrimp dish, just a quick spice rub and a hot skillet. The fennel and shallots caramelize and become tender as they roast, and the orange slices

become concentrated and fragrant. The multigrain medley is a fun alternative to brown rice; it includes brown, red, and wild rice, plus quinoa. Can’t find it? Use any precooked brown rice or quick-cooking quinoa

2 small navel oranges
2 medium fennel bulbs with stalks (about 7 oz. each)
1/4 cup olive oil, divided
1 tsp kosher salt, divided
6 small shallots, halved
2 tsp paprika
1 tsp chopped fresh thyme
1/2 tsp garlic powder
1/4 tsp chopped fresh oregano
1/4 tsp ground red pepper
1 lb large shrimp, peeled and deveined, tails on
2 (4.4-oz.) pkg. precooked multigrain rice medley (such as Minute)

1. Preheat oven to 425°F.

2. Grate one orange to equal 1 teaspoon rind; reserve. Cut oranges crosswise into 1/3-inch-thick rounds. Remove stalks from fennel; chop fronds to equal 2 tablespoons and reserve (discard stalks). Cut fennel bulbs into 1/2-inch-thick wedges. Combine orange slices, 2 tablespoons oil, 1/2 teaspoon salt, shallots, and fennel wedges in a bowl. Arrange fennel mixture in a single layer on a rimmed baking sheet. Bake at 425°F for 25 minutes or until fennel is tender and lightly charred.

3. Combine remaining 1/2 teaspoon salt, paprika, and next 4 ingredients (through red pepper) in a ziplock bag. Add shrimp, seal, and shake to coat. Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add shrimp; cook 3 minutes or until done.

4. Heat rice medleys according to package directions; place in a bowl and stir in reserved 1 teaspoon orange rind. Divide rice mixture, fennel mixture, and shrimp among 4 plates; sprinkle evenly with reserved fennel fronds.

Servings: 4

Source: Cooking Light

Have a great day, stay well, stay safe.