Early night be damned, it was gone 11 by the time I got to bed. Then I couldn't sleep again. I even took a sleep aid but it didn't help. Most nights I go to bed and zonk out, but not the last couple. Oh well, better luck tonight.
Ladydog is picking up some Viet/Thai food for lunch today which will make a change. Oh, that reminds me, it turns out the Sweetbreads weren't rotten at all, they were in the freezer. Looks like I am going to end up with 2 lbs. Luckily Matt doesn't mind leftovers. I never understand people who won't eat them, I know a number of people who turn up their noses at "réchauffés" which wouldn't work for us as I frequently cook for two meals at once or for the freezer. I know at least one person who doesn't like food that has been frozen. Our food was good and I still have enough to have lunch tomorrow. Ladydog also picked up some cherries from VSM along with the sweetbreads. The cherries turned out to be $20 a bag, about 1 kilo. They'd better work at that price. Ladydog apologised, she hadn't realised how much they were until she looked at the bill. She also brought us some fresh corn on the cob, a bunch of nice leeks and some tomatoes. I think we came out of the deal pretty well.
Odd, last night I gave Matt a massage on his thigh and he was moaning and groaning at me. This morning I have just done it again and no yelling at all. Maybe I wasn't doing it hard enough!
10:00 p.m. I just sent Matt off in an ambulance as he was having TIA (mini stroke) symptoms. He has had them before, probably why he has ended up with dementia. I requested that I NOT be called at 3.a.m. this time. Actually the symptoms had more or less disappeared, but they took him anyway. Just as well. One of the women, both of them were women, asked if I needed more help. I said definitely, she said she would tell whoever that I needed some. Wonder what that will produce.
I am not actually worried too much, because he has had these symptoms many times, but one never knows I guess.
Friday - Posted this for the wrong time this morning. Don't know what's happening with Matt. Just rang the hospital and was told he was on a ward and to call back at 11 a.m.
Asparagus, Onion and Potato Gratin Makes a Great Vegetarian Main
This meatless main dish is hearty and cheesy yet light enough for spring. Be sure to use fat asparagus spears; thinner ones will overcook. Feel free to use 4 oblong, shallow gratin dishes for individual
portions
1 1/2 lbs fingerling potatoes, quartered
Cooking spray
1 lb fat fresh asparagus spears, trimmed and cut into 3-inch pieces
6 spring onions, trimmed to 5 inches and halved lengthwise
1 cup whole milk
1 oz all-purpose flour (about 1/4 cup)
3/4 tsp kosher salt
1/2 tsp black pepper
3 oz aged Gruyere cheese, shredded (about 3/4 cup)
2 Tbs olive oil
2 garlic cloves, minced
1 oz multigrain bread, finely chopped or torn
1 Tbs chopped fresh parsley
1. Preheat oven to 375°F.
2. Place potatoes in a Dutch oven; cover with cool water. Bring to a boil over high; reduce heat to medium-low, and simmer until almost tender, about 10 minutes. Remove potatoes with a slotted spoon; place in an 11- x 7-inch baking dish coated with cooking spray.
3. Add asparagus to boiling water; cook 1 minute. Add onion halves; cook 1 minute. Reserve 1/2 cup cooking liquid; drain asparagus mixture. Arrange asparagus and onions in baking dish with potatoes.
4. Whisk together milk and flour in a small saucepan. Add reserved cooking liquid. Bring to a simmer over medium-high; cook until thickened, 4 to 5 minutes. Remove from heat. Add salt, pepper, and cheese; stir until cheese melts. Spoon evenly over vegetables in baking dish. Bake at 375°F until top is bubbly and lightly browned, about 30 minutes.
5. Meanwhile, heat oil in a small skillet over medium. Add garlic; cook until fragrant, about 1 minute, stirring constantly. Add bread and parsley, and toss to combine.
6. Remove gratin from oven. Preheat broiler to high with oven rack in upper middle position. Sprinkle breadcrumb mixture over gratin; broil until browned, 1 to 2 minutes.
Servings: 4
Source: Cooking Light
Have a great day, stay well, stay safe.
Ladydog is picking up some Viet/Thai food for lunch today which will make a change. Oh, that reminds me, it turns out the Sweetbreads weren't rotten at all, they were in the freezer. Looks like I am going to end up with 2 lbs. Luckily Matt doesn't mind leftovers. I never understand people who won't eat them, I know a number of people who turn up their noses at "réchauffés" which wouldn't work for us as I frequently cook for two meals at once or for the freezer. I know at least one person who doesn't like food that has been frozen. Our food was good and I still have enough to have lunch tomorrow. Ladydog also picked up some cherries from VSM along with the sweetbreads. The cherries turned out to be $20 a bag, about 1 kilo. They'd better work at that price. Ladydog apologised, she hadn't realised how much they were until she looked at the bill. She also brought us some fresh corn on the cob, a bunch of nice leeks and some tomatoes. I think we came out of the deal pretty well.
Odd, last night I gave Matt a massage on his thigh and he was moaning and groaning at me. This morning I have just done it again and no yelling at all. Maybe I wasn't doing it hard enough!
10:00 p.m. I just sent Matt off in an ambulance as he was having TIA (mini stroke) symptoms. He has had them before, probably why he has ended up with dementia. I requested that I NOT be called at 3.a.m. this time. Actually the symptoms had more or less disappeared, but they took him anyway. Just as well. One of the women, both of them were women, asked if I needed more help. I said definitely, she said she would tell whoever that I needed some. Wonder what that will produce.
I am not actually worried too much, because he has had these symptoms many times, but one never knows I guess.
Friday - Posted this for the wrong time this morning. Don't know what's happening with Matt. Just rang the hospital and was told he was on a ward and to call back at 11 a.m.
Asparagus, Onion and Potato Gratin Makes a Great Vegetarian Main
This meatless main dish is hearty and cheesy yet light enough for spring. Be sure to use fat asparagus spears; thinner ones will overcook. Feel free to use 4 oblong, shallow gratin dishes for individual
1 1/2 lbs fingerling potatoes, quartered
Cooking spray
1 lb fat fresh asparagus spears, trimmed and cut into 3-inch pieces
6 spring onions, trimmed to 5 inches and halved lengthwise
1 cup whole milk
1 oz all-purpose flour (about 1/4 cup)
3/4 tsp kosher salt
1/2 tsp black pepper
3 oz aged Gruyere cheese, shredded (about 3/4 cup)
2 Tbs olive oil
2 garlic cloves, minced
1 oz multigrain bread, finely chopped or torn
1 Tbs chopped fresh parsley
1. Preheat oven to 375°F.
2. Place potatoes in a Dutch oven; cover with cool water. Bring to a boil over high; reduce heat to medium-low, and simmer until almost tender, about 10 minutes. Remove potatoes with a slotted spoon; place in an 11- x 7-inch baking dish coated with cooking spray.
3. Add asparagus to boiling water; cook 1 minute. Add onion halves; cook 1 minute. Reserve 1/2 cup cooking liquid; drain asparagus mixture. Arrange asparagus and onions in baking dish with potatoes.
4. Whisk together milk and flour in a small saucepan. Add reserved cooking liquid. Bring to a simmer over medium-high; cook until thickened, 4 to 5 minutes. Remove from heat. Add salt, pepper, and cheese; stir until cheese melts. Spoon evenly over vegetables in baking dish. Bake at 375°F until top is bubbly and lightly browned, about 30 minutes.
5. Meanwhile, heat oil in a small skillet over medium. Add garlic; cook until fragrant, about 1 minute, stirring constantly. Add bread and parsley, and toss to combine.
6. Remove gratin from oven. Preheat broiler to high with oven rack in upper middle position. Sprinkle breadcrumb mixture over gratin; broil until browned, 1 to 2 minutes.
Servings: 4
Source: Cooking Light
Have a great day, stay well, stay safe.
Well, I always make enough for two or three meals. And I often make pasta and freeze individual portions for later.
ReplyDeleteHope Matt is okay. My neighbor had a stroke this winter and the other day he fell in the driveway. Fortunately another neighbor was driving down the street and saw his wife trying to lift him up. Took three neighbors and her to get him on his feet. Lots of retirees and old folks on my block.
You take care of yourself.
You and me both Denise.
DeleteI don't know what's happening with Matt. They have him in a ward but I was told "she" whoever she is, hadn't visualised him yet. Call back at 11.
As for leftovers we routinely have them. Often we make a meal that suffices for two nights. Some dishes actually benefit from allowing all of the flavours to blend together. Frequently we will have something Monday evening, for example, and then have the leftover Wednesday night, having something different in between. Hope that all is well with Matt.
ReplyDeleteYes, I do the same thing David and I agree, letting the flavours develop is a often quite an improvement.
DeleteHe's still in KW at the moment.
Oh Jo.
ReplyDeleteI hope that Matt is alright and that the hospital gets talks to you soon. AND that you get some more help.
Anyone who didn't eat leftovers would go hungry in our home. One of our friends told us that leftovers were something you kept in the fridge for three days and then threw out. He would be hungry here. Very hungry. And, as David says, some dishes benefit as the flavours mature/mellow.
He is still there and the doctor informed me that he was fine, any signs of TIA had passed off. I spoke to him and he isn't too happy. They want to do a CT scan tomorrow and the doc suggested keeping him til Monday so I could have a respite. Ladydog thinks I should agree, but I know he isn't happy. Also, I don't know what help to ask for. I certainly don't want anyone to cook for us, well, a professional chef would be OK LOL.
DeleteSame here with the leftovers. Letting the flavours marry overnight is usually a good idea.
My mom had the mini strokes which brought on the dementia. This is so tough on you and not knowing what exactly is going on must be difficult. I would be in angst so I send my heartfelt thoughts to you. As for leftovers, I love them..less work.
ReplyDeleteIt is difficult Birgit, if you have experienced it, you know, otherwise.... Thanks.
DeleteVery true.