This morning the PSW was supposed to be here at 9. Around 7:30 he said his client had cancelled and could he come at 8, I said sure. He came in and attended to Matt who was just about crawling out of bed, and after he had gone, Matt then ate his breakfast. Maybe 8 would be a good time, but usually 9 works too.
After that, the day was somewhat boring to say the least. I finished making calls on behalf of the bowling alley to see who was joining the Senior Winter League in September, surprisingly one or two are not, at the moment I don't know if it's because of Covid-19 or for other reasons. One woman asked me if I had any idea how many germs there were on a bowling ball, as I have my own, it doesn't particularly concern me but I know the owners are planning to disinfect everything before anyone arrives. Of course we will have to wear masks, but it won't be necessary to actually wear them when we are on the lanes - I think they would restrict breathing somewhat when you are actually bowling.
After lunch, I shot down to the grocery store to get more beefsteak tomatoes, they only gave me one the other day, and some artichokes. They only got baby artichokes this week. 8 little tiny ones to a pack. I can get all of them in the Instant Pot at once. We had some leftover leek and potato soup and then some Pakora which came with Tamarind Sauce - I tried the sauce with the artichokes, it was pretty good.
My only criticism here is that he leaves the tails on the shrimp That really annoys me when it is not for eating with the fingers. If there is an integral sauce, take the damned tail shells off.
Spinach Pesto, Feta and Shrimp Tortellini
A fresh spinach pesto and feta tortellini that is packed with all of the flavours of spinach and feta
pies, aka spanakopita.
For the spinach pesto:
1 cup baby spinach (packed)
2 Tbs dill
2 Tbs parley
1 green onion
1 clove garlic
2 Tbs walnuts, toasted
1/4 cup parmigiano reggiano (parmesan), grated
3 Tbs olive oil
1/2 lemon, juice and zest
salt and pepper to taste
For the shrimp souvlaki:
1 lb large shrimp, shelled and deviened
2 cloves garlic, chopped
1 lemon, juice and zest
1 Tbs yogurt
1/4 cup olive oil
1 tsp oregano
1/4 tsp salt
1/4 tsp pepper
For the spinach pesto, feta and shrimp tortellini:
1 lb cheese tortellini
1/2 cup feta, crumbled
2 green onions, thinly sliced
1 Tbs dill, chopped
1 Tbs parley, chopped
1. For the spinach pesto:
2. Puree everything in a food processor until smooth.
3. For the shrimp:
4. Marinate the shrimp in the mixture of the remaining ingredients for 30 minutes to over night before cooking in a pan or grilling over medium-high heat until cooked, about 2-3 minutes per side.
5. For the spinach pesto, feta and shrimp tortellini:
6. Cook the tortellini as directed before tossing it with the pesto, feta and shrimp and herbs and enjoying!
Author: Kevin Lynch
Source: Closet Cooking
Have a great day, stay well, stay safe.
After that, the day was somewhat boring to say the least. I finished making calls on behalf of the bowling alley to see who was joining the Senior Winter League in September, surprisingly one or two are not, at the moment I don't know if it's because of Covid-19 or for other reasons. One woman asked me if I had any idea how many germs there were on a bowling ball, as I have my own, it doesn't particularly concern me but I know the owners are planning to disinfect everything before anyone arrives. Of course we will have to wear masks, but it won't be necessary to actually wear them when we are on the lanes - I think they would restrict breathing somewhat when you are actually bowling.
After lunch, I shot down to the grocery store to get more beefsteak tomatoes, they only gave me one the other day, and some artichokes. They only got baby artichokes this week. 8 little tiny ones to a pack. I can get all of them in the Instant Pot at once. We had some leftover leek and potato soup and then some Pakora which came with Tamarind Sauce - I tried the sauce with the artichokes, it was pretty good.
My only criticism here is that he leaves the tails on the shrimp That really annoys me when it is not for eating with the fingers. If there is an integral sauce, take the damned tail shells off.
Spinach Pesto, Feta and Shrimp Tortellini
A fresh spinach pesto and feta tortellini that is packed with all of the flavours of spinach and feta
For the spinach pesto:
1 cup baby spinach (packed)
2 Tbs dill
2 Tbs parley
1 green onion
1 clove garlic
2 Tbs walnuts, toasted
1/4 cup parmigiano reggiano (parmesan), grated
3 Tbs olive oil
1/2 lemon, juice and zest
salt and pepper to taste
For the shrimp souvlaki:
1 lb large shrimp, shelled and deviened
2 cloves garlic, chopped
1 lemon, juice and zest
1 Tbs yogurt
1/4 cup olive oil
1 tsp oregano
1/4 tsp salt
1/4 tsp pepper
For the spinach pesto, feta and shrimp tortellini:
1 lb cheese tortellini
1/2 cup feta, crumbled
2 green onions, thinly sliced
1 Tbs dill, chopped
1 Tbs parley, chopped
1. For the spinach pesto:
2. Puree everything in a food processor until smooth.
3. For the shrimp:
4. Marinate the shrimp in the mixture of the remaining ingredients for 30 minutes to over night before cooking in a pan or grilling over medium-high heat until cooked, about 2-3 minutes per side.
5. For the spinach pesto, feta and shrimp tortellini:
6. Cook the tortellini as directed before tossing it with the pesto, feta and shrimp and herbs and enjoying!
Author: Kevin Lynch
Source: Closet Cooking
Have a great day, stay well, stay safe.
Quiet it might have been, but it also sounds productive - always a win.
ReplyDeleteLooks like another quiet one today Sue. Yes, I was glad to finish the list of bowlers. I have applied for respite for Monday afternoons so I can go bowling.
DeleteHi Jo - a quiet day probably isn't a bad thing - giving you time to relax a little. Glad you were able to get your goodies - tomatoes and the artichokes ... also the salad sounds delicious. Take care - Hilary
ReplyDeleteNo, so long as it isn't too quiet Hilary, then I get bored. Very little artichokes though.
DeleteBack from a few very enjoyable days spent with my daughter and her family in Ottawa. All is well with them and they have done a great job with their backyard - new patio, gardens, decorative features and they are currently erecting a new fence. They did it all themselves too. She is a really terrific, creative cook so we ate like royalty! Sounds like life has been tranquil for you too, Jo.
ReplyDeleteWe used to be able to do things like that, many years ago David. Glad you had a good visit.
DeleteNice to be cooked for occasionally.
They now say it's not the germs on surfaces but those in the air.
ReplyDeleteYes, I have seen that Alex, other than wearing masks and such, don't know how we can combat that.
DeleteSometimes we need those quiet days and I am glad Matt seemed ok. I can see disinfecting the bowling balls and where i might touch my hands on things but I would go bowling for sure. I agree with you about those stupid shrimpo tails. I have been in many fancy restaurants having to take those things out of my mouth or just eating it to the tail. I love this recipe
ReplyDeleteThat's true Birgit. I am definitely planning to bowl if I can get the respite time. Matt always cuts the tails off his.
Delete