Tuesday, September 22, 2020

Jo update by ladydog

Jo is in Freeport hospital in Kitchener and Matt is in Grand River Hospital for safety. 

I don't want to post a lot here.  (This is the first time that I've managed to  get into her computer.)

She is in the rehab section for stroke recovery.  We will know more over the next few weeks. 

Saturday, September 5, 2020

Vascular Clinic, Again, Rides, Goodies, Late,

I was so annoyed on Friday morning to go check on my blog to discover it had disappeared into the wild blue yonder or cyber space. I don't pretend to understand why that happens.

Obviously I was telling you all about my visit to the Vascular surgeon. He asked me which leg was the worst and, I told him the left and so having looked at the CT scan report, he decided to start with the right leg. Apparently with all the calcium I have in my veins it appears it will be difficult to insert a big enough stent as the calcium is hard and doesn't stretch. I asked if there wasn't something to dissolve calcium and he said no. He also told me I could only expect 50% improvement once the operations were completed. I have to have 2. On roughly 2 months after the first depending on my recovery etc. No all I need is a date and then I have to arrange for Matt to go into a home. I hope they can take us both because I won't be able to look after myself.

Ladydog brought Subs today which I gobbled before I left and then she stayed with Matt whilst I was out. I was picked up by CSC and a different driver was assigned to bring me home. Turned out ot be Rick whom I got to know pretty well.

During the afternoon, our neighbour who is now our cleaner, knocked on our door with some goodies she had just cooked. She said Happy Birthday early. They were good. I called her later and said Matt thanked her, I thanked her bu my hips didn't. She said 2 out of 3 was pretty good.

Anyway, I slept late this morning. Only just got up in time to let the PSW in. So better go get myself respectable.

I had intended to cook the fillet of cod that I bought and looked for a recipe which I found as follows. Howver, the next day, I found an Instapot version, only I hadn't de-frosted the fillet and of course it wouldn't fit in my Instant Pot.

Mediterranean baked cod recipe with lemon and garlic

Best baked cod recipe out there! Prepared Greek style with a few spices and a mixture of lemon juice,
olive oil and lots of garlic. Bakes in 15 mins!

1.5 lb Cod fillet pieces (4–6 pieces)
5 garlic cloves, peeled and minced
1/4 cup chopped fresh parsley leaves
Lemon Juice Mixture
5 Tbs fresh lemon juice
5 Tbs Private Reserve extra virgin olive oil
2 Tbs melted butter
For Coating
1/3 cup all-purpose flour
1 tsp ground coriander
3/4 tsp sweet Spanish paprika
3/4 tsp ground cumin
3/4 tsp salt
1/2 tsp black pepper

1. Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside

2. In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.

3. Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour.

4. Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is sizzling but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.

5. To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.

6. Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley.

Yield: 4

This recipe has been edited adding step #5 to achieve more color and a more crispy texture.

Source: The Mediterranean Dish

Author Notes
Serving suggestions: Serve immediately with Lebanese rice and this Mediterranean chickpea salad or this traditional Greek salad.

Have a great day, stay well, stay safe.

Friday, September 4, 2020

Vascular Clinic,

To put it mildly, I am very annoyed. I wrote a blog last night and it has totally disappeared.

Have a great day, stay well, stay safe.

Thursday, September 3, 2020

Errands, Debit Cards, Instant Pot Cake, Surgeon's Visit,

Just a quickie again I'm afraid. Had a lousy night last night so want to try and make up for it. At 6 a.m. I was in extreme pain with gout and couldn't sleep any more. Must talk to the doc about it as it seems to have got a lot worse lately.

I'm pleased to say I got the rest of my errands done today and the fizz is no longer stuck in the car. I went to Victoria St. Market first to get me some sausages and 2 bananas!! Also bought some of their pre-packed coleslaw and unfortunately bought some chips which I did NOT need.

Then went to Home Hardware where they sell the bags for my under sink garbage. When I got there I noticed they cut keys. Ladydog and I had discussed giving Kathy a key and she said she would get one cut. I phoned her when I was outside the hardware store and she had forgotten. Tut, tut. So I got one cut whilst there. Also got rid of some batteries there too.

Next the bank about our debit cards. They gave me a new one. Didn't both about Matt, he would have to go in and he never goes anywhere to spend anything anyway.

When I got home, I had lost the bill from VSM so went on line to get the total from the bank. Couldn't get in to the bank, have a new debit card number which I totally forgot, duuh.

I have an appointment to see the vascular surgeon on Thursday, don't know why I never thought of it, but one of the Geriatric Workers called me today and reminded me I could get a ride from Community Support connections. Thought I was too late, but they found me someone to give me a ride there and back. Much easier as it is always lousy parking there. Ladydog is kindly going to stay with Matt again. She is bringing lunch as well, she has forgiven Subways for now!!

Hm, wasn't so quick after all.

Found a recipe, which I haven't yet copied, for making a chocolate cake in the Instant Pot. Don't think I would be able to do so in my small pot though. Interesting.Of course, I love chocolate anything.

Instant Pot Chocolate Cake

¾ cup flour
¾ cup cocoa powder
½ cup white sugar
¾ tsp baking powder
½ tsp baking soda
1 tsp vanilla extract
1 pinch of salt
½ cup melted butter
½ cup milk
3 whisked eggs
Powdered sugar to decorate

1. Carefully line 6 inch cake form with parchment paper (also on its sides).

2. In a large bowl, mix together all dry ingredients: flour, cocoa powder, baking soda, baking powder, sugar, salt.

3. Add melted butter, eggs, milk and vanilla extract and mix.

4. Pour the batter into your cake tin.

5. Cover with foil.

6. Pour water (1cup) into your Instant Pot and place the trivet correctly.

7. Place your cake tin onto the trivet.

8. Cook at high pressure for 30 minutes.

9. When cooking time ends, wait for a natural pressure release.

10. Remove the foil and let your cake cool for about 20 minutes before slicing it.

11. Sprinkle each slice with powdered sugar and enjoy!

Servings: 8

If you haven’t used the Instant Pot for baking before, make sure to check these tips out (in fact, I think that the more experienced IP bakers should also give these rules a peak):

Don’t forget the liquid – the rule remains the same – your pot needs liquid to build up pressure. Otherwise, you’ll either get an error message or you’ll wait forever to see the pot build pressure.

Use a 6-inch cake form lined with parchment paper – to get a fluffy and soft cake, it’s important to place the batter in a cake form that you previously lined with parchment paper. The form will be placed on the trivet (one of the IP standard accessories) which will be placed in the inner pot. The trivet is important because it keeps the cake form from touching the liquid and it will allow you to get the pan out once the cooking is done (without burning your fingers).

Let the pressure release naturally – I know it’s difficult to wait when you can already feel the smell of chocolate goodness but, believe me, it’s worth it! If you release the steam too quickly (using the Quick Release function), you may end up with a flat cake. This can happen because the pot uses steam to heat up and raise the batter.

Let the cake cool down – I’m sure you already know this, but I want to make sure. The cake needs to cool down before you can add frosting or any other topping.

You can add a dash of espresso powder to make the richness of the chocolate really pop. However, make sure to not overdo it if you’re baking this for kids.

Quick tip: if you don’t have a 6-inch cake form, you can find one in the nearest supermarket or online store.

Have a great day, stay well, stay safe.

Wednesday, September 2, 2020

Shopping, Errands, Il Volo,

Thought I had started this blog earlier on today, but obviously I hadn't. Been a fairly busy day especially because Kathy is away this week so I had to get my own shopping. Matt wouldn't come with me so I took his walker, bigger basket, and took the basket off mine as well. I was a bit teed off with the PC Express people today, I ordered a product which they said they didn't recognise. They then told me there was none in the store. I called the store and after being cut off 4 times, I finally got hold of the right department and discovered they had the product I wanted. Why the devil the PC Express people can't do what I did instead of just saying "we're out". Sheer blood laziness if you ask me. Not only that I discovered I only got 12 bananas instead of 14 and when I went to deal with the broccoli, I discovered it was wrapped up in what I always call a French Letter, and because it had been on the shelf and regularly sprayed, there was water inside the wrapping and the broccoli was rotten. I was not a happy camper. I have been promised a replacement broccoli and assured that not all of it is wrapped up.

I had called in at the liquor store as well so I managed to bring everything upstairs except my fizz. It won't hurt in the garage. However, I was really loaded down and by the time I got into the apartment I was in a lot of pain from both my legs and my gouty toes. Kathy, come home.

One thing I bought today was frozen black cherries, already de-pitted. I had a few at supper time and they were good. I let them partially defrost and they really worked well. I think I will invest in more of them. Although, for a while, if I can't get the fresh black cherries, I will get some cherry juice. Think it does help the gout. By the way, my skin problems, almost definitely not shingles, seem to be fading nicely.

I meant to do a few more things when I went out but just couldn't face it today. Have to go to the bank and to a hardware store where I can get the bags for my under-sink garbage collector. I can also drop off used batteries there. I also need to go to a glass place, can't remember what the local one is called, but like Apple Auto Glass, to find out about getting my wing mirror replaced. Mind you, I rarely use my right hand mirror anyway.

Just been watching Il Volo again, Matt really enjoys them, well so do I, but I enjoy other stuff too. I really should try and get another DVD of them singing, if there is one.

I love baked brie.

Baked Brie with Cranberry Sauce

  1. Lay the puff pastry out flat and place the brie onto it.
  2. Spread the cranberry sauce over the on the brie.
  3. Fold the pastry over the top of the brie.
  4. Bake in a preheated 350F/180C oven for 25 minutes.
Source: Closet Cooking
Author: Kevin Lynch

Have a great day, stay well, stay safe.

Tuesday, September 1, 2020

Sheet, Dryer, Cleaner and PSWs, Shopping, Soup,

After all that, it turned out that the mattress covder was just that, a cover, it went over the mattress like a fitted sheet. Easy peasy. I read that it was good for lots of things and was bed bug proof. Well for bedbugs it would HAVE to fit right round. However, we already have a bed bug cover so that's OK.

Happened to see the super this morning. Asked him about the dryer on our floor. It has been out of order for 3 weeks or more. He checked what the building manager had written him and said they should be fixing it on September 2nd. Fingers crossed. It is a damned nuisance only having one dryer especially when you want to do linen and towels at the same time as clothes.

Karen came to clean today. Matt really likes her, she was carrying on at him about not walking on a wet floor but in a while he could go dancing on it. She does a pretty good job. I had Hassan (PSW) and Karen today both talkers!! I also discovered, from Hassan, that the other guy's name is Deji I had been using a B instead of a D. Don't know how it is actually spelled. Will ask him tomorrow perhaps. I asked him when he called, he thought it was funny I had now found out his proper name. Deji is correct.

Of course Tuesday is shopping day and Kathy is away. I am hoping I can do it with the walkers again. Matt doesn't really want to go, so maybe what I will do is use his walker, bigger basket, and take the basket off mine as well. Might still have to do two journeys. I need to go to the bank too - I was teed off this morning, phoned, was told I had to wait for 10 minutes. Put it on speaker and after a while, it cut off. I couldn't be bothered to go through the whole rigmarole to get in line again.

Made some more leek and potato soup with leeks ladydog brought. Of course they were filthy again, but they are presumably straight out of the field. Make good soup though. It was good we had some for supper.

I think my rashes or whatever they are are being cured by the ointment. Thankfully it doesn't seem I have shingles. Been a bit itchy but nothing serious. Fingers still crossed.

I love cabbage and yet this is another dish I haven't tried. I must admit if I serve cabbage to 'company' it is often my favourite sautéed version which is delicious anyway.

Company Cabbage

This is especially pretty prepared with Savoy cabbage! Be sure not to overcook the greens so they

don’t turn mushy

2 tsp (10 mL) chicken bouillon
4 cups (1 L) coarsely shredded green or Savoy cabbage
½ cup (125 mL) shredded carrots
¼ cup (60 mL) chopped celery root or celery
¼ cup (60 mL) sliced green onions or chopped shallots
½ tsp (2 mL) dried dillweed (or 1 ½ tsp/7 mL fresh)
3 Tbs (45 mL) chopped pecans
1 Tbs (15 mL) melted butter
½ tsp (2 mL) prepared mustard
1/4 tsp (0.5 mL) pepper

1. In large saucepan, heat 1/2 cup/75 mL water over medium-high; add chicken bouillon, stirring until dissolved. Add cabbage, carrots, celery root, green onions and dillweed, stirring to combine. Cook, covered, for about 5 minutes, stirring slightly, until tender.

2. Stir together pecans, butter, mustard and pepper. Pour over cabbage mixture; tossing to combine.

Servings: 6

Source: Great Canadian Cookbook

Have a great day, stay well, stay safe.