tag:blogger.com,1999:blog-27621072743896506012024-03-16T03:08:09.341-04:00JO ON FOOD, LIFE AND A SCENT OF CHOCOLATEJohttp://www.blogger.com/profile/14087140585742801854noreply@blogger.comBlogger3717125tag:blogger.com,1999:blog-2762107274389650601.post-2316501926098738162020-11-12T20:31:00.003-05:002020-11-12T23:02:13.452-05:00<div><br /></div><div>Hi everyone, my name is Sue and I am a friend of Jo's. I wanted to let you all know that Jo continues to recover at Freeport, and Matt is now with her. Jo's email account will be deactivated within the next few days, and it appears that Jo will not be returning to blogging. I know that we had all hoped for a better outcome, but both she and Matt are safe and well cared for. We visit with her regularly and pass on your best wishes.</div><div><br /></div><div>Please keep Jo and Matt in your thoughts, prayers and hearts in the coming days and months. I am not much for blogging, but will do my best to check in here periodically to see if there are any messages. If you would like to reach out to me directly, you can email me at suehilton67@yahoo.ca. It may take me a while to get back to you, but I will do my best. There is not much more information to share over what I have posted here.</div><div><br /></div><div>Edited to add, be sure to use yahoo.CA, not .com.</div><div><br /></div><div>Until next time, as Jo would say...</div>Have a great day, stay well, stay safe.
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54487/371/29CF34E1FE178726B746857C8FACB2A3.png" style="background: transparent; border: 0px;" /></a>Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com0tag:blogger.com,1999:blog-2762107274389650601.post-87405075481765232742020-09-22T12:00:00.002-04:002020-09-22T12:00:56.667-04:00Jo update by ladydog<div>Jo is in Freeport hospital in Kitchener and Matt is in Grand River Hospital for safety. </div><div><br /></div>I don't want to post a lot here. (This is the first time that I've managed to get into her computer.)<div><br /></div><div>She is in the rehab section for stroke recovery. We will know more over the next few weeks. </div>Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com0tag:blogger.com,1999:blog-2762107274389650601.post-27326455446313867142020-09-05T01:00:00.002-04:002020-09-05T01:00:03.699-04:00Vascular Clinic, Again, Rides, Goodies, Late,<div dir="ltr" style="text-align: left;" trbidi="on">
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Anyway, I slept late this morning. Only just got up in time to let the PSW in. So better go get myself respectable.<br />
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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.<br />
<br />
<b><span style="font-size: large;">Mediterranean baked cod recipe with lemon and garlic</span></b><br />
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Best baked cod recipe out there! Prepared Greek style with a few spices and a mixture of lemon juice, <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLTIR0AF_NRgCn01QVKz2hkAJRNOGZq94LkMLTouto0SQ0k1DRUq5TJf6ddcGMPzolxFsMJHGDnTaYh54VmitlkoxdidFhmiWorfIxaELxCXisroqna98Bb2u09YlQ9P61lXifFJraXM/s1600/Mediterranean-Baked-Cod-Recipe-Lemon-Garlic-The-Mediterranean-Dish-5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLTIR0AF_NRgCn01QVKz2hkAJRNOGZq94LkMLTouto0SQ0k1DRUq5TJf6ddcGMPzolxFsMJHGDnTaYh54VmitlkoxdidFhmiWorfIxaELxCXisroqna98Bb2u09YlQ9P61lXifFJraXM/s320/Mediterranean-Baked-Cod-Recipe-Lemon-Garlic-The-Mediterranean-Dish-5.jpg" width="213" /></a></div>
olive oil and lots of garlic. Bakes in 15 mins!<br />
<br />
1.5 lb Cod fillet pieces (4–6 pieces)<br />
5 garlic cloves, peeled and minced<br />
1/4 cup chopped fresh parsley leaves<br />
Lemon Juice Mixture<br />
5 Tbs fresh lemon juice<br />
5 Tbs Private Reserve extra virgin olive oil<br />
2 Tbs melted butter<br />
For Coating<br />
1/3 cup all-purpose flour<br />
1 tsp ground coriander<br />
3/4 tsp sweet Spanish paprika<br />
3/4 tsp ground cumin<br />
3/4 tsp salt<br />
1/2 tsp black pepper<br />
<br />
1. Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside<br />
<br />
2. In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.<br />
<br />
3. Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour.<br />
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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.<br />
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5. To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.<br />
<br />
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.<br />
<br />
Yield: 4<br />
<br />
Tips<br />
This recipe has been edited adding step #5 to achieve more color and a more crispy texture.<br />
<br />
Source<br />
Source: The Mediterranean Dish<br />
<br />
Author Notes<br />
Serving suggestions: Serve immediately with Lebanese rice and this Mediterranean chickpea salad or this traditional Greek salad.<br />
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Have a great day, stay well, stay safe.<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/371/29CF34E1FE178726B746857C8FACB2A3.png" style="background: transparent; border: 0;" /></a></div>
Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com14tag:blogger.com,1999:blog-2762107274389650601.post-60507815476765989022020-09-04T01:00:00.001-04:002020-09-04T10:21:25.050-04:00Vascular Clinic,<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
To put it mildly, I am very annoyed. I wrote a blog last night and it has totally disappeared.</div>
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<br /></div>
Have a great day, stay well, stay safe.<br />
<div>
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/371/29CF34E1FE178726B746857C8FACB2A3.png" style="background: transparent; border: 0px;" /></a></div>
</div>
Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com6tag:blogger.com,1999:blog-2762107274389650601.post-15763043809420719382020-09-03T01:00:00.000-04:002020-09-03T01:00:03.148-04:00Errands, Debit Cards, Instant Pot Cake, Surgeon's Visit,<div dir="ltr" style="text-align: left;" trbidi="on">
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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!!<br />
<br />
Hm, wasn't so quick after all.<br />
<br />
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.<br />
<br />
<b><span style="font-size: large;">Instant Pot Chocolate Cake</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkgZQaaGO3O7mQ26sOgUVsF-nnZGcfmTQbyo5Jl-4GK1EkYyleTpXN3dAVRsfcIa3NeMA1phezVFWBtCRkOaMZvlb8ovdTv47J5V88DOnY96YVSUOjHVlXLGX364KKlN5rS8oG8bEprw/s1600/instant-pot-chocolate-cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkgZQaaGO3O7mQ26sOgUVsF-nnZGcfmTQbyo5Jl-4GK1EkYyleTpXN3dAVRsfcIa3NeMA1phezVFWBtCRkOaMZvlb8ovdTv47J5V88DOnY96YVSUOjHVlXLGX364KKlN5rS8oG8bEprw/s320/instant-pot-chocolate-cake.jpg" width="320" /></a></div>
<br />
¾ cup flour<br />
¾ cup cocoa powder<br />
½ cup white sugar<br />
¾ tsp baking powder<br />
½ tsp baking soda<br />
1 tsp vanilla extract<br />
1 pinch of salt<br />
½ cup melted butter<br />
½ cup milk<br />
3 whisked eggs<br />
Powdered sugar to decorate<br />
<br />
1. Carefully line 6 inch cake form with parchment paper (also on its sides).<br />
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2. In a large bowl, mix together all dry ingredients: flour, cocoa powder, baking soda, baking powder, sugar, salt.<br />
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3. Add melted butter, eggs, milk and vanilla extract and mix.<br />
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4. Pour the batter into your cake tin.<br />
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5. Cover with foil.<br />
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6. Pour water (1cup) into your Instant Pot and place the trivet correctly.<br />
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7. Place your cake tin onto the trivet.<br />
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8. Cook at high pressure for 30 minutes.<br />
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9. When cooking time ends, wait for a natural pressure release.<br />
<br />
10. Remove the foil and let your cake cool for about 20 minutes before slicing it.<br />
<br />
11. Sprinkle each slice with powdered sugar and enjoy!<br />
<br />
Servings: 8<br />
<br />
Tips<br />
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):<br />
<br />
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.<br />
<br />
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).<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Quick tip: if you don’t have a 6-inch cake form, you can find one in the nearest supermarket or online store.<br />
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Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com8tag:blogger.com,1999:blog-2762107274389650601.post-34313434635093758862020-09-02T01:00:00.000-04:002020-09-02T01:00:13.066-04:00Shopping, Errands, Il Volo,<div dir="ltr" style="text-align: left;" trbidi="on">
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
I love baked brie.<br />
<br />
<h4 class="fn name recipe_title" itemprop="name" style="background-color: white; box-sizing: border-box; color: #900000; font-family: Karma, "Helvetica Neue", sans-serif; font-size: 2.1rem; letter-spacing: 0.3px; line-height: 1.3; margin: 0px 0px 10px; position: relative;">
Baked Brie with Cranberry Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTzSvFZRRZAU_tsuxn20LKwKLrVgJZiAep2CD0B2aDOfcktK5Cbvbka_xWyA7WjbGCisF5uKgjhyH4bv77MSWqbbeCZm22V0wTt24ogLA0ztHkPSMVyO5dRxE9jVYUVnlq4AksTf-KOc/s1600/Baked-Brie-and-Cranberry-Sauce.jpg" imageanchor="1" style="clear: right; color: #6699cc; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration-line: none;"><img border="0" data-original-height="333" data-original-width="500" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTzSvFZRRZAU_tsuxn20LKwKLrVgJZiAep2CD0B2aDOfcktK5Cbvbka_xWyA7WjbGCisF5uKgjhyH4bv77MSWqbbeCZm22V0wTt24ogLA0ztHkPSMVyO5dRxE9jVYUVnlq4AksTf-KOc/s320/Baked-Brie-and-Cranberry-Sauce.jpg" style="border: none; position: relative;" width="320" /></a></div>
</h4>
<div class="buttonbar" style="background-color: white; box-sizing: border-box; color: #1b1b1b; font-family: Rubik, "Helvetica Neue", sans-serif; font-size: 17px; letter-spacing: 0.3px;">
<span style="color: #900000; font-family: karma, "helvetica neue", sans-serif; font-size: 1.9rem; letter-spacing: 0.3px;">ingredients</span></div>
<ul class="ingredients" style="background-color: white; box-sizing: border-box; color: #1b1b1b; font-family: Rubik, "Helvetica Neue", sans-serif; font-size: 17px; letter-spacing: 0.3px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0px 0px 10px 37px; padding: 0px;">
<li itemprop="recipeIngredient" style="border: none; box-sizing: border-box; list-style-type: none; margin-bottom: 7px; margin-left: 12px !important; margin-right: 0px; margin-top: 0px; padding: 0px; text-indent: -26px;">1 sheet puff pastry (thawed)</li>
<li itemprop="recipeIngredient" style="border: none; box-sizing: border-box; list-style-type: none; margin-bottom: 7px; margin-left: 12px !important; margin-right: 0px; margin-top: 0px; padding: 0px; text-indent: -26px;">1 cup <a href="https://www.closetcooking.com/cranberry-sauce/" style="background-color: transparent; box-sizing: border-box; color: #900000; margin: 10px 0px 0px; text-decoration-line: none; transition: background-color 0.2s ease-in-out 0s, color 0.2s ease-in-out 0s;">cranberry sauce</a></li>
<li itemprop="recipeIngredient" style="border: none; box-sizing: border-box; list-style-type: none; margin-bottom: 7px; margin-left: 12px !important; margin-right: 0px; margin-top: 0px; padding: 0px; text-indent: -26px;">1 round of brie</li>
</ul>
<h5 style="background-color: white; box-sizing: border-box; color: #900000; font-family: Karma, "Helvetica Neue", sans-serif; font-size: 1.9rem; font-weight: 400; letter-spacing: 0.3px; line-height: 1.3; margin: 10px 0px 0px;">
directions</h5>
<ol class="instructions" style="background-color: white; box-sizing: border-box; color: #1b1b1b; font-family: Rubik, "Helvetica Neue", sans-serif; font-size: 17px; letter-spacing: 0.3px; margin: 0px 0px 10px 37px; padding: 0px;">
<li itemprop="recipeInstructions" style="box-sizing: border-box; list-style-type: decimal; margin: 0px 0px 7px; padding: 0px;">Lay the puff pastry out flat and place the brie onto it.</li>
<li itemprop="recipeInstructions" style="box-sizing: border-box; list-style-type: decimal; margin: 0px 0px 7px; padding: 0px;">Spread the cranberry sauce over the on the brie.</li>
<li itemprop="recipeInstructions" style="box-sizing: border-box; list-style-type: decimal; margin: 0px 0px 7px; padding: 0px;">Fold the pastry over the top of the brie.</li>
<li itemprop="recipeInstructions" style="box-sizing: border-box; list-style-type: decimal; margin: 0px 0px 7px; padding: 0px;">Bake in a preheated 350F/180C oven for 25 minutes.</li>
</ol>
<div>
<span style="color: #1b1b1b; font-family: Rubik, Helvetica Neue, sans-serif;"><span style="font-size: 17px; letter-spacing: 0.3px;">Source: Closet Cooking</span></span></div>
<div>
<span style="color: #1b1b1b; font-family: Rubik, Helvetica Neue, sans-serif;"><span style="font-size: 17px; letter-spacing: 0.3px;">Author: Kevin Lynch</span></span></div>
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Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com14tag:blogger.com,1999:blog-2762107274389650601.post-8854668641689598802020-09-01T01:00:00.000-04:002020-09-01T01:00:04.549-04:00Sheet, Dryer, Cleaner and PSWs, Shopping, Soup,<div dir="ltr" style="text-align: left;" trbidi="on">
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
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<span style="font-family: inherit;"><b style="background-color: white; color: #333333; font-size: 14.85px;"><span style="font-size: medium;">Company Cabbage</span></b><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">This is especially pretty prepared with Savoy cabbage! Be sure not to overcook the greens so they</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 14.85px;">don’t turn mushy</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 tsp (10 mL) chicken bouillon</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">4 cups (1 L) coarsely shredded green or Savoy cabbage</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">½ cup (125 mL) shredded carrots</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">¼ cup (60 mL) chopped celery root or celery</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">¼ cup (60 mL) sliced green onions or chopped shallots</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">½ tsp (2 mL) dried dillweed (or 1 ½ tsp/7 mL fresh)</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">3 Tbs (45 mL) chopped pecans</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 Tbs (15 mL) melted butter</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">½ tsp (2 mL) prepared mustard</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1/4 tsp (0.5 mL) pepper</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">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.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2. Stir together pecans, butter, mustard and pepper. Pour over cabbage mixture; tossing to combine.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Servings: 6</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Source: Great Canadian Cookbook</span></span><br />
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Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com10tag:blogger.com,1999:blog-2762107274389650601.post-55963862709312137012020-08-31T01:00:00.000-04:002020-08-31T01:00:03.258-04:00Weekend<div dir="ltr" style="text-align: left;" trbidi="on">
I still don't know whether I have shingles or not. However, the cream the doc sent seems to be helping. I now have the problem in three places, under both breasts and in one groin. I haven't worn a bra for about a couple of weeks, but I can't very well go around without any underwear. We have some Large Depends, maybe I should wear those. The doctor said she would phone me during the week.<br />
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Only thing is, I have been referred to a doctor in town which means I will not have to drive all the way over to Cambridge which is some distance so I will have to tell her when I speak to her next. Ladydog reckons she will understand, I hope so. I also hope their parking is easy. I don't want to have to walk forever to get in the door. They are wheelchair accessible, that much I know.<br />
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This afternoon I zonked out, must have been at least 4 hours if not a bit longer. I did wake up now and again, read for a bit and dropped off, woke again, dropped off. Did that twice I think. Partly because I read late last night (Saturday).<br />
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Monday the cleaner comes and I am hoping between the PSW and her, they will get the mattress cover on. It's bed stripping day anyway. Lots of lovely laundry for me to do. Also I need to yell at the laundry machine operators. One of the dryers has been out of order for at least 2 weeks. I know the super has spoken to them but the more the merrier I hope.<br />
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Not only that, their machine for loading money onto our laundry cards wouldn't take my debit card for some reason. Said something about a limited amount??? $30 is a limited amount. So I had to use my credit card for which they charge 85¢. Not a lot I know, but I get cash back for my Visa expenditures and doing this, negates my cash back. Once, OK, regularly, no thanks. I was going to use Matt's debit card but couldn't find it. Guess that means I will have to go into the bank. I could phone but that takes forever and they cannot seem to sort out that I have Power of Attorney. I can't for the life of me imagine what has happened to his card, He never goes anywhere and never spends any money.<br />
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This looked like a good dish, something I know we would enjoy. However, I have added a paragraph about substitutes for the Muscat Wine in case you can't get hold of it.<br />
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<b><span style="font-size: large;">Pork Loin Braised with Mushrooms and Wine</span></b><br />
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Fistsful of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume the wine-infused <br />
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braising liquid penetrates this essential Corsican comfort food. The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate.<br />
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<i>Muscat = Moscatel = Muscatel = Muscadel = Moscato Notes: This is a sweet and fruity dessert wine made from Muscat grapes. Don't confuse it with Muscadet, which is a dry white wine. Substitutes: port OR Riesling OR Gewürztraminer OR 1C = 1/2 C white wine + 1/2 C water + 1/3 C sugar.</i><br />
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1 (2-pound) boneless center-cut pork loin, tied with kitchen twine<br />
1 1/2 tsp coarse sea salt<br />
1/2 tsp black pepper<br />
3 Tbs olive oil<br />
1 lb white button mushrooms, quartered<br />
8 small white spring onions (about 10 ounces), trimmed, white parts only<br />
3 large garlic cloves, smashed<br />
1/2 cup (4 ounces) Corsican Muscat wine<br />
1 cup lower-sodium chicken stock<br />
3 rosemary sprigs<br />
6 thyme sprigs<br />
8 (3-inch) orange peel strips<br />
Cooked polenta, for serving<br />
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1. Preheat oven to 400°F. Sprinkle pork evenly with salt and pepper. Heat oil in a large ovenproof skillet or Dutch oven over medium-high.<br />
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2. Add pork to pan; cook over medium-high, undisturbed, until golden brown on one side, about 3 minutes. Turn pork. Repeat until each side is browned, about 12 minutes. Remove pork from skillet, and set aside.<br />
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3. Add mushrooms, onions, and garlic to pan; cook over medium-high, stirring often, until liquid from mushrooms has released and evaporated, about 8 minutes. Add wine; cook, scraping up browned bits from bottom of pan, until wine is reduced by half, about 5 minutes. Add stock, rosemary, and thyme; cook, undisturbed, 3 minutes. Return pork to pan. Cover, transfer to preheated oven, and roast until a thermometer inserted in thickest portion of meat registers 130°F, about 30 minutes.<br />
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4. Remove pan from oven. Transfer pork to a cutting board; let rest 5 minutes. Meanwhile, add orange peel strips to mushroom mixture in pan. Bring to a boil over medium-high; boil until sauce has slightly thickened, about 3 minutes. Discard orange peel strips, rosemary, and thyme.<br />
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5. Remove and discard twine from pork. Slice pork against the grain. Serve over polenta with mushroom mixture.<br />
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Servings: 4<br />
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Tips: If you can’t find Corsican Muscat, you can substitute Moscato d’Asti.<br />
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Source: FOOD & WINE<br />
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Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com12tag:blogger.com,1999:blog-2762107274389650601.post-32461091115053130062020-08-29T01:00:00.000-04:002020-08-29T01:00:03.423-04:00Ambiguous Loss, Wash Day, Supper, River Dance,<div dir="ltr" style="text-align: left;" trbidi="on">
Sue from Elephant's Child sent me a link to an<a href="https://www.abc.net.au/news/2020-08-29/aged-care-living-with-unmourned-grief/12570328"> article</a> about grief in dementia. In North America this is known as Ambiguous Loss. It is an interesting article and one I wish you would read. It would enable you to understand anyone you might know who is struggling through this situation. It is, in my mind, so very important that more people reach out to families in this situation. It does appear, from reading the article, that we are luckier in Canada because the health services are co-ordinated under the LHIN umbrella, i.e. the Local Health Integrated Network. This is why I - and others - am able to get PSWs to come and help Matt to wash and dress in the mornings and why they will allow me another PSW on Monday afternoons to be with him whilst I go bowling in order to give me some respite. Mind you, I bought a new mattress cover and tried to get a PSW for half an hour to come at the same time as one of the regulars so that they could put the cover on the mattress. No go. However, I talked to the PSW who will be here on Monday as will my cleaner and I am hoping we can manage to do the job between us (not that I will be much help).<br />
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Tomorrow is wash day. I have such fun trotting up and down the corridor and then resting in considerable pain until the it wears off then doing it again when the next part needs doing. Three journeys there and back. It is not actually <u>that</u> far, but for my legs, more than enough. When I bowl, I don't have to be moving for very long and if I get a strike, I have no problem at all. A spare not bad, the problem begins when I have to bowl a third ball (maybe I should take up 10 pin, you only get two balls).<br />
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Of course, my next problem is "what shall I cook for supper?". I like to cook something special for Saturdays although lately I haven't been worrying about that as I don't think Matt notices any more, he enjoys whatever I cook, I'm pleased to say, but certainly doesn't know if it's anything out of the ordinary. If I am feeling up to it, I might pop up to VSM and buy a sirloin steak.<br />
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We just watched River Dance Celebrating 25 Years, think that's what it was called. Matt was thrilled with it so I have joined the PBS station in order to get a copy of it. I enjoyed it too of course. For those of you who remember the original River Dance, the star was Michael Flatley and he held a record for the speed of his feet. I was wondering what the current lead dancer clocked in at. He seemed to be able to dance very fast. I just Googled and found that the fastest feet, at the moment, belong to a young man named James Devine who was clocked at 38 taps per second.<br />
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A Kevin Lynch dish I posted some time ago which is something I would really enjoy but haven't made yet. Simple enough. Not sure about the chicken thighs with skin on and boneless. Never seen those for sale. Guess one would have to do the boning oneself. Otherwise, simple enough to make.<br />
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<span style="font-family: inherit;"><b style="background-color: white; color: #333333; font-size: 14.85px;"><span style="font-size: medium;">Oyakodon (Japanese Chicken and Egg Rice Bowl)</span></b><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">A Japanese style rice bowl with tender chicken and egg in a sweet and savoury onion broth!</span></span><br />
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<span style="font-family: inherit;"><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 Tbs oil</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">4 chicken thighs, skin-on and boneless</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">salt and pepper to taste</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 cups dashi or chicken broth</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 onions, sliced</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">4 Tbs low sodium soy sauce</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">4 Tbs mirin</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">4 tsp sugar</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">4 eggs, lightly beaten</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">4 cups cooked short grain rice</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 green onions, sliced</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1. Heat the oil in a pan over medium-high heat, add the chicken, seasoned with salt and pepper, skin side down, and cook until the skin is browned and crispy, flip and cook the other side before setting aside.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2. Add the broth, onions, soy sauce, mirin and sugar to the pan and simmer until the onions are tender.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">3. Pour the eggs over the onions and broth, top with the chicken, and let sit until the eggs are just cooked, about 1-2 minutes.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">4. Divide the rice between four bowls, top with the chicken and egg mixture and sprinkle on the green onions before enjoying!</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Servings: 4</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Tips: Add some extras like sliced shiitake mushrooms!</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Author: Kevin Lynch</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Source: Closet Kitchen</span></span><br />
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Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com17tag:blogger.com,1999:blog-2762107274389650601.post-35332835569003771152020-08-28T01:00:00.000-04:002020-08-28T01:00:06.511-04:00Another of those Days.<div dir="ltr" style="text-align: left;" trbidi="on">
Today my legs, hips and rear end were all hurting so I took some Tylenol 3 - which I try not to take because they are going to be scarce in future as the doctors are running scared about Opiods. I had more or less decided not to go to the walk-in clinic because of getting to my car. When ladydog came she persuaded me to call my family doctor as she said her doctor was doing internet stuff these days. I did and they asked me to send pix so ladydog took a couple and we emailed them to the doc. They arranged for me to have a consult with the doctor later in the day between 2:30 and 3.<br />
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Poor ladydog, when she arrived, she was fuming. She had ordered Subways online and just before she got there, found out that they hadn't done the order because their internet was down. In the end we didn't have subs 'cos she was so mad with them for not letting her know earlier, by phone, if no other way. In the end we decided to have Thai/Viet food so we ordered it and she went to pick it up. I had ordered Pad Thai for Matt and I. We had enough noodles to feed an army. So did ladydog. I have saved a lot for future munching. I had just settled down to eat when the phone went. I forget who or what now, but eventually went back to my lunch when shortly after the phone went again. It went on like this for a while. Eventually people let me have lunch in peace. There was no way I could eat all my noodles and I didn't even give Matt all his, I had put his food on a plate. He then went to his lounge chair and shoved dog biscuits into Zoey. Then the phone went again, it was Purolator with the waterproof mattress cover I had ordered from Amazon. The courier wouldn't come upstairs even though I told him I was using a walker. Of course ladydog went down and let her temper go on the poor man. She told him her 83 yr. old neighbour was in tears and how dare they not come up and deliver to my door etc. etc. I felt quite sorry for the poor guy.<br />
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I then got a phone call from the doctor, much earlier than they had said so ladydog decided to leave anyway, the doctor suggested my problem could be shingles. Something that had never occurred to me. She said I might have to go in to see her next week but she would send me some ointment meanwhile and call me next week. From what I know of shingles, I don't think it can be that. But what do I know.<br />
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Later I phoned Para Med who provide the PSWs and asked for a second guy for half an hour to help pout the mattress cover on. No way I can help. They said I had to call the LHIN co-ordinator. I did and she eventually called back. She said the PSWs are not allowed to lift anything heavy. Said she would talk to Para Med and call back. Putting a cover on a mattress is not really heavy work just awkward. Have done it in the past when we had bed bugs. So, will expect to hear from her tomorrow.<br />
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Of course, I forgot to mention I didn't get much sleep because I was so damned hot I had to get up and sit reading near the A/C so of course wanted to nap this aft. I had just dropped off when I got a phone call, bit later I had dropped off again and was woken by another phone call. Think I should unplug the bloody thing. Of course they are all basically important. But..... I don't even remember who called me now apart from Jamie from the bowling league and the ones I have mentioned above oh, and of course tomorrow's PSW. They always call and let me know they are coming.<br />
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I am told the convention will be over tonight so hopefully I will get my TV programmes back again. Mind you with no TV to watch, I get my blog written early. Not that that helps if I can't sleep anyway. I ordered a portable A/C but no idea when it will arrive. Hope they will bring it up when it comes! It it comes on a Thursday I will send ladydog down to tear a strip off them LOL.<br />
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Ostesibly tomorrow should be a quiet day, ha!<br />
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I keep coming across recipes I haven't tried yet.<br />
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<b><span style="font-size: large;">Slow Cooker Thai Beef Curry</span></b><br />
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The challenge: The flavors are always too bland.<br />
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Our solution: It’s true that the long, slow cooking period mellows flavors. But bold spices, in bold amounts, will hold their own over time. Here, we start with big flavor from a good amount of curry<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFcCmB5RILyORjVaGYX3YA9qi7rWa5itmGC_d0ePc7cYG7vp8O2vjCUoBO4E0rQSdd85Dhsw84f9z9b6wQVnwdj9efp0m4suTMBcahVntnJJwf9sX0HcKtHlX4MAVXaGk_ueAPXyiVAI/s1600/Thai+Beef+Curry.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="225" data-original-width="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFcCmB5RILyORjVaGYX3YA9qi7rWa5itmGC_d0ePc7cYG7vp8O2vjCUoBO4E0rQSdd85Dhsw84f9z9b6wQVnwdj9efp0m4suTMBcahVntnJJwf9sX0HcKtHlX4MAVXaGk_ueAPXyiVAI/s1600/Thai+Beef+Curry.jpg" /></a></div>
paste and fish sauce, and we finish with fresh touches of cilantro and lime juice that amplify the taste of everything. Serve over a bed of brown rice or brown rice noodles to catch all the sauce.<br />
<br />
1 Tbs canola oil<br />
2 lbs beef stew meat<br />
1/2 cup unsalted beef stock<br />
1/4 cup Thai red curry paste<br />
2 Tbs fish sauce<br />
1 Tbs light brown sugar<br />
1 (10-oz.) yellow onion, sliced (about 2 1/2 cups)<br />
3/4 cup well-shaken canned full-fat coconut milk<br />
8 oz haricots verts (French green beans), halved crosswise<br />
1/2 cup loosely packed fresh cilantro leaves<br />
9 oz fresh spinach (about 9 cups)<br />
3 Tbs fresh lime juice<br />
Cilantro sprigs (optional)<br />
<br />
1. Heat a large skillet over medium-high. Add oil; swirl to coat. Add beef, and cook in 2 batches, turning occasionally, until browned on all sides, about 6 minutes. Place browned beef in a 5- to 6-quart slow cooker. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker. Add curry paste, fish sauce, sugar, and onion; stir to loosely combine. Cover, and cook on low until beef is very tender, about 8 hours.<br />
<br />
2. Add coconut milk and haricots verts to slow cooker. Increase heat to high; cook until haricots verts are tender, about 12 minutes. Turn off heat; add cilantro leaves, spinach, and lime juice. Stir gently until spinach starts to wilt. Garnish with cilantro sprigs, if desired<br />
<br />
Servings: 8<br />
<br />
Author: Ann Taylor Pittman<br />
Source: Cooking Light<br />
<br />
Have a great day, stay well, stay safe.<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/371/29CF34E1FE178726B746857C8FACB2A3.png" style="background: transparent; border: 0;" /></a></div>
Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com10tag:blogger.com,1999:blog-2762107274389650601.post-16892591499470371772020-08-27T01:00:00.000-04:002020-08-27T01:00:05.551-04:00Super Sniffers, Visit, Doctor, TV,<div dir="ltr" style="text-align: left;" trbidi="on">
Now that's a new one on me, in India they have been training dogs to sniff out illegal wildlife trade items. The dogs are trained to identify all kinds of scents <i>"So far, 74 wildlife sniffer dog squads have been trained. They can detect tiger and leopard bone and skin, elephant tusk, bear bile, deer antlers and plant products like Red Sanders and Caterpillar Fungus. Thanks to this team of super sniffers there have been 350+ reported seizures of illegal wildlife parts"</i> Although. the trade brings in so much money it is difficult to stamp out. Seems like a good idea.<br />
<br />
Had a visit from a friend, this afternoon, whom I hadn't seen for quite a long time. She just lost her husband to cancer although he was suffering from dementia which must have made things very difficult. She came loaded with Depends which will be very useful.<br />
<br />
I decided I was going to get some ground beef out to make stuffed peppers tomorrow and then I realised I was going to the doctor's tomorrow. Oh well, Friday. Being a walk in clinic, I am not sure how long I will be sitting there. Could be hours or I could be seen quickly. Fingers crossed its quickly.<br />
<br />
I am totally fed up that for the last week and a half, probably longer, my local PBS station has "Convention" stuff scheduled. Considering there are a lot of Canadian customers, I think they should take us into account. I believe they have at least as many Canadians as US viewers. Not being interested in American politics, I have no idea how long this is going to go on. I don't remember it happening last time there was an election in the States. Covid-19 perhaps? I have no idea.<br />
<br />
This recipe is for those of you who don't mind buying asparagus out of season although I am informed that in South America they have two asparagus seasons. I should move perhaps!<br />
<br />
<span style="font-family: inherit;"><b style="background-color: white; color: #333333; font-size: 14.85px;"><span style="font-size: medium;">Creamy Asparagus and Pancetta Penne</span></b><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">This vibrantly colorful dish is chock full of amazing veggies. In taking advantage of produce that is</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFFanKqDA4lNn6B0qh28E60FLHPY0dK9E09WgHfFdHnjXLTEX4djdQBgrOFqq1hXptrYrF5AkVOsKfykpqlzuIuE8aSuMLD0oIloWRjyMt8XHW2sihg5Mq3QtC2kNtM_PfRpmRxCUBFU/s1600/Creamy+Asparagus+and+Pancetta+Penne.jpg" imageanchor="1" style="clear: right; color: #6699cc; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration-line: none;"><span style="font-family: inherit;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFFanKqDA4lNn6B0qh28E60FLHPY0dK9E09WgHfFdHnjXLTEX4djdQBgrOFqq1hXptrYrF5AkVOsKfykpqlzuIuE8aSuMLD0oIloWRjyMt8XHW2sihg5Mq3QtC2kNtM_PfRpmRxCUBFU/s320/Creamy+Asparagus+and+Pancetta+Penne.jpg" style="border: none; position: relative;" width="320" /></span></a></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 14.85px;">in season, this pasta dish truly shines.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 Tbs all-purpose flour</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 Tbs butter, softened</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 tsp olive oil</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 oz chopped pancetta</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 (8-ounce) package sliced cremini mushrooms</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1/4 cup white wine or</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 Tbs each lemon juice and water</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 tsp salt, divided</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">4 cups unsalted chicken stock</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">3 cups 1% low-fat milk, divided</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">12 oz uncooked whole-wheat penne (such as Barilla)</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 bay leaf</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 cup frozen green peas</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">12 oz asparagus, trimmed and cut into 2-inch pieces</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 Tbs chopped fresh thyme</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">3 Tbs chopped fresh parsley</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 tsp grated lemon rind</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">3/4 tsp black pepper</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1. Combine flour and butter in a bowl until a paste forms.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2. Place a large high-sided sauté pan over medium-high heat. Add oil to pan; swirl to coat. Add pancetta; cook 2 minutes, stirring frequently. Add mushrooms; sauté 5 minutes or until browned and liquid evaporates. Add wine; cook 2 minutes or until liquid is absorbed, stirring to loosen browned bits. Stir in 1/4 teaspoon salt. Transfer mixture to a plate.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">3. Add stock, 2 cups milk, penne, and bay leaf to pan; bring to a boil. Cook 8 minutes, stirring occasionally. Stir in peas, asparagus, and 1/2 teaspoon salt; cook 2 minutes, stirring frequently. Stir in remaining 1/4 teaspoon salt, remaining 1 cup milk, and thyme; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to combine and thicken. Remove from heat; stir in mushroom mixture, parsley, rind, and black pepper.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Servings: 6</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Author: Maureen Callahan</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Source: Cooking Light</span></span><br />
<br />
Have a great day, stay well, stay safe.<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/371/29CF34E1FE178726B746857C8FACB2A3.png" style="background: transparent; border: 0;" /></a></div>
Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com8tag:blogger.com,1999:blog-2762107274389650601.post-31495255328470697922020-08-25T01:00:00.001-04:002020-08-25T21:17:52.628-04:00Spouse's Meeting, Groceries, hairdresser, Supper, Visitor.<div dir="ltr" style="text-align: left;" trbidi="on">
A busy day. This morning I had my Spouse's meeting moderated by the Alzheimer Society. It was nice talking to everyone. We have all agreed to exchange email addresses - in fact I already have quite a few - and I also volunteered to run Zoom meetings for the group from now on. Everyone seemed interested/<br />
<br />
Once it ended I quickly made lunch for Matt and I. Shortly after, Kathy came with the groceries for us. She had also picked up some chicken thighs for me at Costco. She brought Oates with her too but forgot to bring any dog biscuits. Kathy is off up north for a week and Oates is probably going to school during that period. They have to assess whether she will be good for her intended working life.<br />
<br />
Then, I am not quite sure what I was doing in the afternoon, a little reading and a little napping I think. I completely forgot the hairdresser would be here at 6 and therefore I had to get supper early. In fact I had bought some chicken tenders already cooked - just wanted to try them, so when they arrived they were warm. So when I realised I had goofed, I decided to have them for supper. Katy came and cut our hair. She is so very good to do this. I told her some of my Alzheimer spouses were interested and she said she would be prepared to go to their homes as well. She cleaned up the floor before she went.<br />
<br />
I then took the chicken tenders and heated them in the air fryer and threw a salad together. Worked fine. Had some Tamarind sauce to dip the tenders in. Worked very well. Still more tenders for tomorrow.<br />
<br />
Talking of tomorrow, i.e. Wednesday, a friend I haven't seen in a long time is coming for a visit. She just lost her husband who had dementia and then cancer. Very sad.<br />
<br />
Haven't mentioned I have a problem with the skin under one breast and I want to try and get to the doctor on Thursday as it doesn't seem to be clearing up. Ladydog is prepared to sit with Matt meanwhile. She is also bringing Subway for lunch.<br />
<br />
I forgot, I ordered some antiseptic wipes for today's shopping. First time I have seen any available for a while. When I got them, they are in a huge bucket. Not what I expected at all. I should have enough for a very long time.<br />
<br />
I don't think you can go wrong with mushrooms and I also love Leeks and Spinach. This is a dish I will definitely give a go.<br />
<br />
<div dir="ltr">
<span style="color: firebrick;"><strong><span style="font-family: inherit; font-size: large;">Spinach Polenta with Mushrooms, Leek &
Poached Egg </span></strong></span></div>
<i><span style="font-family: inherit;"><br /></span></i>
<span style="font-family: inherit;"><i> </i>This rich and flavourful
polenta dish is perfect for a weekend brunch or weeknight meal. Creamy polenta
is elevated with the addition </span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzfMQVhaLcBzfazbYTLf6aRo9NJS7-BENyxfkICsCzj6KvPTpNyWBwql1j67PVLK124BleJp7qYsF1zlHMd9KLQ-wIIGEERP9N_yya5gtpOcDTW9hxQrsVPJBm0eV80VKvlPDrvFBMbIU/s1600/Mushroom+August.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="770" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzfMQVhaLcBzfazbYTLf6aRo9NJS7-BENyxfkICsCzj6KvPTpNyWBwql1j67PVLK124BleJp7qYsF1zlHMd9KLQ-wIIGEERP9N_yya5gtpOcDTW9hxQrsVPJBm0eV80VKvlPDrvFBMbIU/s320/Mushroom+August.jpg" width="320" /></a></span></div>
<span style="font-family: inherit;">of umami-rich mushrooms. A poached egg on top
completes the dish and adds another layer of texture.<br /><br /><em>Prep Time: 15 mins. | Cook Time: 30 mins. | Serves:
4</em><br />
</span><br />
<h2 class="null" style="color: rgb(64, 64, 64) !important; letter-spacing: 0px; line-height: 125%; margin: 0px; padding: 0px;">
<span style="font-family: inherit; font-size: small;">Ingredients</span></h2>
<span style="font-family: inherit;">
</span><br />
<h4 class="null" style="color: rgb(128, 128, 128) !important; line-height: 125%; margin: 0px; padding: 0px;">
<strong><span style="font-family: inherit;">Polenta:</span></strong></h4>
<ul>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">4 cups (1L) water
</span></li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">2 cups (500 mL) chopped spinach
</span></li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">1 cup (250 mL) polenta
</span></li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">1 tbsp (15 mL) butter
</span></li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">¼ cup (60 mL) grated Parmesan cheese
</span></li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">Salt and pepper </span></li>
</ul>
<h4 class="null" style="color: rgb(128, 128, 128) !important; line-height: 125%; margin: 0px; padding: 0px;">
<strong><span style="font-family: inherit;">Mushrooms:</span></strong></h4>
<ul>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">1 tbsp (15 mL) olive oil
</span></li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">1 lb (500 g) fresh mixed mushrooms (portabella,
shiitake, oyster), coarsely chopped
</span></li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">1 large leek (white and light-green parts only), halved
lengthwise, rinse and thinly sliced
</span></li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">2 cloves garlic, minced
</span></li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">1 tbsp (15 mL) butter
</span></li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">1/2 tbsp (15 mL) white wine vinegar </span></li>
</ul>
<h4 class="null" style="color: rgb(128, 128, 128) !important; line-height: 125%; margin: 0px; padding: 0px;">
<strong><span style="font-family: inherit;">Poached
Eggs:</span></strong></h4>
<ul>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">4 large eggs
</span></li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">Water for poaching
</span></li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">1 tbsp (7 mL) white vinegar
</span></li>
</ul>
<span style="font-family: inherit;"><strong><em>Optional
Garnishes:</em> </strong>
</span><br />
<ul>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">Fresh chopped chives
</span></li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">Salt and pepper, to taste
</span></li>
<li style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;"><span style="font-family: inherit;">Parmesan cheese </span></li>
</ul>
<h2 class="null" style="color: rgb(64, 64, 64) !important; letter-spacing: 0px; line-height: 125%; margin: 0px; padding: 0px;">
<strong><span style="font-family: inherit; font-size: small;">Method</span></strong></h2>
<span style="font-family: inherit;"><br /><strong>Polenta:</strong><br /><br /><strong>1. </strong>In a large pot, over medium-high
heat, bring water to a boil. Stir in chopped spinach. Slowly add polenta while
whisking constantly. Continue to whisk until polenta is smooth, 5-6 minutes.
Reduce heat to low, cook polenta 25-30 minutes. Whisk often. Remove from heat
and add butter, Parmesan cheese, salt and pepper. Set aside.<br /><br /><strong>Mushrooms:</strong><br /><br /><strong>2. </strong>In a large skillet, heat olive oil
over medium-high. Add mushrooms and cook until browned, about 5 minutes. Add
leek and cook until softened, about 8 minutes. Add garlic and butter, heat until
butter is melted. Add white wine vinegar and stir until the liquid evaporates,
about 2-3 minutes. Set mushrooms aside.<br /><br /><strong>Poached Egg:</strong><br /><br /><strong>3. </strong>In a large saucepan, bring 3 inches
of water and a splash of white vinegar to a simmer over medium-low heat. Crack 1
egg into a small bowl. Gently stir the water in a circle, and then gently slip
egg into water. Poach about 3-4 minutes, then remove egg with a slotted spoon
and pat dry. Repeat with remaining eggs.<br /><br /><strong>Assembly:</strong><br /><br /><strong>4. </strong>To assemble, spoon polenta into
bowl, top with mushroom & leek mixture, and then poached egg. Add optional
garnishes. </span><br />
<br />
Have a great day, stay well, stay safe.<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/371/29CF34E1FE178726B746857C8FACB2A3.png" style="background: transparent; border: 0px;" /></a></div>
Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com16tag:blogger.com,1999:blog-2762107274389650601.post-49600494397237951432020-08-25T01:00:00.000-04:002020-08-25T01:00:07.825-04:00Busy Tuesday, Liquor Delivery, Basil,<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;">Not much happening Monday. On the other hand, Tuesday starts with our final meeting of Alzheimer Spouses. In fact there is another get together organised for September, but it is not specifically the current group. Not quite sure what the difference is going to be.</span></span><br />
<span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;"><br /></span></span>
<span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;">Then in the afternoon, Kathy will be here with the shopping. Be the last time for a couple of weeks as she is off on vacation for the first week in September. I must ask her if Oates is going too. In the evening our hairdresser is calling. Not sure how that is going to go as we haven't had Katy over before. We both need a hair cut at the moment.</span></span><br />
<span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;"><br /></span></span>
<span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;">Somewhat odd, we needed some booze but I was too achy, too tired, and too hot, to go so decided to get the delivery firm to pick it up. It never arrived. Must admit I forgot about it by supper time and then later realised they hadn't been. No idea why. Maybe I will be able to do it myself on Tuesday.</span></span><br />
<span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;"><br /></span></span>
<span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;">Decided to do the sausage dish I like so much for supper on Tuesday night - this does get confusing, I am typing on Monday but you will be reading on Tuesday, unless you are in Australia - anyway, sausage dish and I want to finish the basil I have had growing in water for a while and then get rid of it as it is on its last legs.</span></span><br />
<span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;"><br /></span></span>
<span style="color: #333333;"><span style="background-color: white; font-size: 14.85px;">I recently remembered this recipe which Matt used to make. It was very good and maybe I should do something about it. I wonder if one could make the filling in the Instant Pot?</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 14.85px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #333333;"><b><span style="font-size: large;">Chicken Burritos</span></b></span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Readers Digest Great Recipes</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiroTGuSuN7kIsS3COC2OgdJJUs6mVqxcO8ZhZNy4GmksKeSDo_Vn2yu7w8StQgGQOcCvl9Sh4NRwKB8vc39OkJTh85HwS_VjoVbiSStmsKkUt8hXfJpx6bfWjPbygruOtl3IpKPfvBFDk/s1600-h/ChkBur.bmp" style="background-color: white; color: #6699cc; font-size: 14.85px; text-decoration-line: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5179804717947840354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiroTGuSuN7kIsS3COC2OgdJJUs6mVqxcO8ZhZNy4GmksKeSDo_Vn2yu7w8StQgGQOcCvl9Sh4NRwKB8vc39OkJTh85HwS_VjoVbiSStmsKkUt8hXfJpx6bfWjPbygruOtl3IpKPfvBFDk/s200/ChkBur.bmp" style="border: none; cursor: pointer; float: right; height: 253px; margin: 0pt 0pt 10px 10px; position: relative; width: 105px;" /></a><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Serves: 4</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 Tbs corn or peanut oil</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 lb chicken meat cut into 1/2 in cubes</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 lge yellow onion finely chopped</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">3 cloves garlic, minced</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 Tbs flour</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 tsp chili powder</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 tsp ground cumin</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1/2 C chicken broth</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 C buttermilk</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">4 oz chopped green chilies, drained</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 tsp tomato paste</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">8 6 in flour tortillas</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Preheat oven to 375F. In a heavy 10 in skillet heat the oil over moderate heat for 1 min. Add meat and cook, until no longer pink (unless using precooked meat) transfer meat to a bowl. Cook onion and garlic uncovered in same pan until soft. Blend in flour, chili powder and cumin and cook stirring constantly for about 2 mins.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Stir in chicken broth, buttermilk, chilies and tomato paste. Reduce the heat to low and simmer uncovered for 4 to 5 mins or until slightly thickened. Return meat and stir.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Place a scant 1/4 C of the mixture on the lower third of each tortilla and roll it up like a cigar. Place seam side down in an ungreased baking plan and drizzle any remaining filling down the center.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Bake uncovered for 5 mins.</span></span><br />
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Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com10tag:blogger.com,1999:blog-2762107274389650601.post-37625840878828494792020-08-24T01:00:00.000-04:002020-08-24T01:00:02.866-04:00Dementia, Book, TV, Supper, <div dir="ltr" style="text-align: left;" trbidi="on">
I guess I am an itch with a b in front. Matt continuously says he loves me which is nice to hear, then he asks what I am going to do (this is supper time), work, I say, doing the dishes etc. etc. oh, he says, can I help you? Yes I say you can dry up (we don't have a dishwasher). Suddenly he is in agony again and crying because he "can't do it". Actually, he could, but he gives in to the muscle pain which is why he has it in the first place. He then starts to grizzle which annoys the hell out of me, and being the sweet tempered person I am (some hopes) it develops into a shouting match. I disappear for a while and sit here feeling guilty. When I go back into the living room, he has forgotten all about it. Wish I could. Just as well he can forget so easily otherwise I would never forgive myself.<br />
<br />
I mentioned that I have been reading a book called Loving Someone with Dementia, one of the things they emphasize is how much alone caregivers can be and how they need to build up a network of friends and/or family, whether actual or psychological - i.e. on the internet and such. It is great when I get support from my internet friends and I just wish some of them were closer. I have no close family. Although one cousin does keep in regular touch with me. I do have the support of a couple of close friends locally, as you know, ladydog in particular has been an extremely good friend.<br />
<br />
Watched the end of season episode of Endeavour tonight, I find I really enjoy that series as well as Vera another cop show. Actually, thinking about it, I also watch Midsomer Murders, yet another cop show, didn't realise just how much I was into cop shows. Tonight there was also a programme about the Queen in War, which we both enjoyed. Matt doesn't watch a lot of TV any more. Don't think he understands a lot of what is going on. He does like music but that seems to be it mostly. I still don't know how to PVR programmes, I have to get in touch with Rogers. Probably find I have to pay extra to be able to do so.<br />
<br />
I tried a new dish Sunday night, I was concerned about the water/liquid level but read the comments and it seems OK, however, one comment said it was tasteless. I agree, I ended up doctoring it with siracha, some sugar and a lot more salt. I also used garlic rather than garlic powder.<br />
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<b><span style="font-size: large;">Instant Pot Pepper Chicken</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutoArlZofMJ35GU1Yoqp001taVwce185qFLKS4DxQtNF2OcVg9Tslijp2rTWj5lXkiIXC-1gyhk1K1Ye1e3JLI_fjkmWP9DHsVWj0rcUT3wUKFDyeNxTllB3qpxZOWd6F3FTj-uoC_t4/s1600/chicken-pepper.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiutoArlZofMJ35GU1Yoqp001taVwce185qFLKS4DxQtNF2OcVg9Tslijp2rTWj5lXkiIXC-1gyhk1K1Ye1e3JLI_fjkmWP9DHsVWj0rcUT3wUKFDyeNxTllB3qpxZOWd6F3FTj-uoC_t4/s320/chicken-pepper.jpg" width="320" /></a></div>
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1 lb boneless skinless chicken breast chopped<br />
2 Tbs olive oil<br />
1 green bell pepper chopped<br />
1 red bell pepper chopped<br />
½ onion chopped<br />
1 Tbs garlic powder<br />
4 Tbs water<br />
1 tsp cumin<br />
Salt and pepper to taste<br />
<br />
1. Cut the chicken in cubes<br />
<br />
2. Add oil into your Instant Pot and sauté chicken for 5 minutes, add the onion and bell peppers add continue sauté for 2 minutes.<br />
<br />
3. Add the garlic powder, the cumin and the water to the chicken. mix well to combine everything.<br />
<br />
4. Close the lid and cook on high pressure for 8 minutes.<br />
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5. Quickly release the steam and serve.<br />
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6. Serve with rice if desired.<br />
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Servings: 3<br />
<br />
Source: Corrie Cooks<br />
<br />
Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com10tag:blogger.com,1999:blog-2762107274389650601.post-48717182960145459832020-08-21T01:00:00.001-04:002020-08-21T22:27:57.868-04:00Hairdresser, Mushrooms, Dentistry, Record High Temps,<div dir="ltr" style="text-align: left;" trbidi="on">
As Matt has difficulty negotiating his way into the hairdressing salon and as I am about to start braiding both his hair and mine, I have arranged for our hairdresser to come here next week. Really nice of her. I, of course, can go there, but it is too difficult to get Matt there. Last time the hairdresser almost carried him into the salon.<br />
<br />
I seem to have ended up with a plethora (love that word) of mushrooms so found a recipe for making Creamy Mushroom Soup in the Instant Pot, of course.<br />
<br />
Matt complained of toothache on two separate occasions. I have asked him about it and so has ladydog but he denies any knowledge of toothache, so having booked a dental appointment, I have cancelled it again. Which, of course, means he will be complaining of toothache again soon. ladydog suggests Sensodyne toothpaste. Don't know if he will notice the change or not.<br />
<br />
Just heard a report that the highest temperature ever recorded on earth was yesterday in Death Valley, <i><b>"</b></i><span style="background-color: #fcfcfc; font-size: 18px;"><span style="font-family: inherit;"><i><b>One of the hottest air temperatures recorded anywhere on the planet in at least a century, and possibly ever, was reached at Death Valley in California's Mojave Desert where it soared to 54.4° Celsius (130° Fahrenheit)."</b></i> That's hot. I've been having trouble with the heat here, I can't imagine what I would do in temps like that. </span></span><br />
<span style="background-color: #fcfcfc; font-size: 18px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: #fcfcfc; font-size: 18px;"><span style="font-family: inherit;">Yet another recipe I really should try.</span></span><br />
<span style="background-color: #fcfcfc; font-size: 18px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: #fcfcfc; font-size: 18px;"><span style="font-family: inherit;"><b style="background-color: white; color: #333333; font-size: 14.85px;"><span style="font-size: medium;">Cabbage Lo Mein</span></b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nEGChWmZ_7vW4XzUuHm1659xR0YS06-2Lhhfz8gPnj2iB95oZ4jtHxSAopOuLynAJpIBmEl8KsnXHad2zUCtPVapgVDKRLWoc0iZ423LUVotVTFXCrUx_vx9vhpyVIMHuD4qlkLmrDk/s1600/Cabbage+lo+mein.jpg" imageanchor="1" style="clear: right; color: #6699cc; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration-line: none;"><span style="font-family: inherit;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nEGChWmZ_7vW4XzUuHm1659xR0YS06-2Lhhfz8gPnj2iB95oZ4jtHxSAopOuLynAJpIBmEl8KsnXHad2zUCtPVapgVDKRLWoc0iZ423LUVotVTFXCrUx_vx9vhpyVIMHuD4qlkLmrDk/s320/Cabbage+lo+mein.jpg" style="border: none; position: relative;" width="320" /></span></a></div>
<span style="background-color: #fcfcfc; font-size: 18px;"><span style="font-family: inherit;"><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 Tbs plus 2 teaspoons sesame oil, divided</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">3 Tbs reduced-sodium soy sauce</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">¼ tsp crushed red pepper</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">12 oz boneless, skinless chicken breast, cut into ¼ -inch slices</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">8 oz lo mein noodles</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 tsp chile-garlic sauce</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">3 Tbs vegetable oil, divided</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">5 oz mushrooms, thinly sliced</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">4 cloves garlic, minced</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 Tbs chopped fresh ginger</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 bunch scallions, thinly sliced</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 cups small broccoli florets (about 1 large crown)</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 red bell pepper, sliced</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 cup snow peas, halved</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">4 ½ cups thinly sliced napa cabbage ( ½ head)</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">¾ cup unsalted chicken broth</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 tsp cornstarch</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1. Combine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. Add chicken, toss to coat, and set aside. Bring a large pot of water to a boil. Cook noodles in the boiling water according to package directions. Drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil and chile-garlic sauce. Set aside. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add mushrooms and cook until juices are released and the mushrooms are golden and tender, 4 to 5 minutes. Stir in garlic, ginger and scallions and cook until fragrant, 1 minute. Transfer to a medium bowl. Add 1 tablespoon vegetable oil to the pan and heat over medium-high heat until shimmering. Add broccoli, bell pepper, and snow peas. Cook until tender-crisp, 2 to 3 minutes. Stir in cabbage and cook until wilted, 2 minutes. Transfer to the bowl with the mushroom mixture. Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. Add the reserved chicken, leaving the sauce in the bowl. Sauté the chicken until cooked through, 2 to 3 minutes. Meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine. Add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes. Add the vegetable mixture to the pan and toss to combine. Transfer the chicken and vegetables to the bowl with the noodles and toss to combine.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Servings: 4</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Author: Lauren Grant</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Source: Diabetic Living Magazine</span></span></span><br />
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Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com6tag:blogger.com,1999:blog-2762107274389650601.post-8371240529375539012020-08-21T01:00:00.000-04:002020-08-21T01:00:05.771-04:00Quiet Day<div dir="ltr" style="text-align: left;" trbidi="on">
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.<br />
<br />
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.<br />
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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.<br />
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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.<br />
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<b><span style="font-size: large;">Spinach Pesto, Feta and Shrimp Tortellini</span></b><br />
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A fresh spinach pesto and feta tortellini that is packed with all of the flavours of spinach and feta <br />
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pies, aka spanakopita.<br />
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For the spinach pesto:<br />
1 cup baby spinach (packed)<br />
2 Tbs dill<br />
2 Tbs parley<br />
1 green onion<br />
1 clove garlic<br />
2 Tbs walnuts, toasted<br />
1/4 cup parmigiano reggiano (parmesan), grated<br />
3 Tbs olive oil<br />
1/2 lemon, juice and zest<br />
salt and pepper to taste<br />
<br />
For the shrimp souvlaki:<br />
1 lb large shrimp, shelled and deviened<br />
2 cloves garlic, chopped<br />
1 lemon, juice and zest<br />
1 Tbs yogurt<br />
1/4 cup olive oil<br />
1 tsp oregano<br />
1/4 tsp salt<br />
1/4 tsp pepper<br />
<br />
For the spinach pesto, feta and shrimp tortellini:<br />
1 lb cheese tortellini<br />
1/2 cup feta, crumbled<br />
2 green onions, thinly sliced<br />
1 Tbs dill, chopped<br />
1 Tbs parley, chopped<br />
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1. For the spinach pesto:<br />
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2. Puree everything in a food processor until smooth.<br />
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3. For the shrimp:<br />
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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.<br />
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5. For the spinach pesto, feta and shrimp tortellini:<br />
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6. Cook the tortellini as directed before tossing it with the pesto, feta and shrimp and herbs and enjoying!<br />
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Author: Kevin Lynch<br />
Source: Closet Cooking<br />
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Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com10tag:blogger.com,1999:blog-2762107274389650601.post-12082690175573011242020-08-20T01:00:00.000-04:002020-08-20T01:00:01.567-04:00Nuclear Test. Fresh Corn, Dentist, Phone Calls,<div dir="ltr" style="text-align: left;" trbidi="on">
Had a lovely day today. I am a tad annoyed because they told me hours and I ended up spending 5 hours there, I was not happy.. Ladydog was sitting with Matt, but he still got very agitated because he was worried about what was happening to me. I don't know what he thinks was happening. I tried to explain it was just a test, but.... Of course I am now radioactive for a while - not sure how long it lasts. When I was finally allowed to eat, it turned out they had a picnic table outside and I sat in the . n although there was a cool breeze it was still pleasant/ When I got home, there was a vase full of gladioli which are absolutely lovely. Jan was kind enough to stay for the whole time so when I got home, she shot off home. I then got treated to almost tears.because he didn't know what was happening to me and if I was alright!!! Oh well.<br />
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Ladydog also brought a couple of corn cobs which I cooked for supper and they were delicious. We then had some of the leek and taties soup I made last night, it was delicious. I will share the recipe, but I didn't use the same measurements - or not exactly.<br />
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Whilst I was out, got a bunch of calls from the dentist to whom I sent an email last night. They called again once I was home.so I have an appointment for Matt next week.<br />
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Not only that, Dr. Jahromi's office called, he is the vascular surgeon, so maybe they have a date for me. Of course, he won't have today's results by then I don't think.<br />
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This was the recipe I used for the soup. I used 4 leeks and maybe a tad more cream. I used the fish sauce but couldn't tell the difference, but the soup ended up being really delicious so maybe it was the fish sauce. We have some left for tomorrow, yum.<br />
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<b><span style="font-size: large;">Instant Pot Potato Leek Soup</span></b><br />
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Make Creamy Instant Pot Potato Leek Soup under an hour! Healthy Pressure Cooker Leek Potato <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV04IFGpGI87HBa_SeFdAJgo_VmK8dpS5G5UL3DvbdeOUKZERjSxSksMDurjALHXIssKByLVsXnhQhZFS_-MnEo5VG6DWCGOX9SRYOW9Z01pcx9HTFIaEPoVNMvgIsHHfTDfQaewMKWTc/s1600/leek-potato-soup-instant-pot.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1230" data-original-width="820" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV04IFGpGI87HBa_SeFdAJgo_VmK8dpS5G5UL3DvbdeOUKZERjSxSksMDurjALHXIssKByLVsXnhQhZFS_-MnEo5VG6DWCGOX9SRYOW9Z01pcx9HTFIaEPoVNMvgIsHHfTDfQaewMKWTc/s320/leek-potato-soup-instant-pot.jpg" width="213" /></a></div>
Soup is super easy to make with simple ingredients. A satisfying bowl of comfort to warm your soul!<br />
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2 (1.5lb or 552g) Yukon gold potatoes, diced<br />
2 (375g - trimmed & chopped) large leeks, chopped<br />
1 Tbs (28g) unsalted butter<br />
1 (0.5g) bay leaves<br />
1/2 tsp (1.5g) dried thyme<br />
1/2 cup (250ml) heavy cream<br />
2 cups (1L) unsalted chicken stock<br />
2 (13g) garlic cloves, minced<br />
1 Tbs (30ml) fish sauce (or sub with regular soy sauce)<br />
Salt and black pepper to taste<br />
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1. Sweat Leeks: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Add 2 tbsp (28g) unsalted butter and chopped leeks in Instant Pot. Season with a pinch of salt, then cook leeks until softened (~4 mins). Once the leeks are softened, add in 2 bay leaves, 1 tsp (1.5g) dried thyme, and minced garlic. Saute for another 30 seconds.<br />
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2. Pressure Cook Potato Leek Soup: Pour in 4 cups (1L) unsalted chicken stock, 2 tbsp (30ml) fish sauce (or sub with regular soy sauce), and diced potatoes. Give everything a quick mix. Pressure cook at High Pressure for 5 minutes + 15 minutes Natural Release.<br />
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3. Season & Thicken: Add in 1 cup (250m) heavy cream. *Note: Some enjoy the potato leek soup without blending. Since we like a thicker soup, we blend the potato leek soup at this step with an Immersion Hand Blender. Taste and season with more salt if desired (for reference, we added 2 large pinches of salt at the end to season this properly).<br />
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4. Serve Leek Potato Soup: Garnish with finely sliced green onions, bacon bits, fried leeks, chives, or fresh herbs. Season with some freshly ground black pepper. Serve immediately.<br />
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Yield: 6 -8<br />
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Source: Amy and Jackie<br />
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Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com8tag:blogger.com,1999:blog-2762107274389650601.post-54732988115745882192020-08-19T01:00:00.000-04:002020-08-19T01:00:05.222-04:00PSW, Stress Test, Toothache, Soup,<div dir="ltr" style="text-align: left;" trbidi="on">
David criticized me for fussing about the PSWs, but Tuesday morning one came at 7 and Matt would NOT get up. Neither for her or for me. Said he had had a bad night! I don't really think so and anyway he sleeps a lot during the day. I have been assured they will come at 9 tomorrow. We shall see.<br />
<br />
Wednesday I have this "stress test" which takes 3 hours. I have now been told I must not drink even decaf coffee for 12 hours before. I can have a light breakfast and take a snack, for after, It's called a <a href="https://www.msh.on.ca/clinics-departments/diagnostic-services-markham-stouffville-hospital/myocardial-perfusion-imaging-mpi-or-cardiolite-stress-test">Persantine Cardiolite Scan</a> and I will be slightly radioactive after it. If one was travelling by plane, they would give you a certificate to pass you through the check point.<br />
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Before he went into hospital Matt complained of toothache. I told his nurse. Tonight he is complaining again so obviously they didn't do anything for him. I just emailed a local dentist and asked if they could assist me.<br />
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Ladydog brought me some leeks from the Mennonite stand and I have finally managed to deal with them, boy were they filthy, and chop them up for soup which I am, of course, making in the Instant Pot. Supper is now ready for Wed. night.<br />
<br />
I don't actually have a slow cooker any more, I gave it away, but one can use an Instant Pot as a slow cooker. Actually, don't see why I couldn't do this in the Instant Pot anyway.<br />
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<span style="font-family: inherit;"><b style="background-color: white; color: #333333; font-size: 14.85px;"><span style="font-size: medium;">Slow cooker Spanish chicken</span></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKfg1zJyPC5T-hQ6Dt_-rZ0FvS3tr7Fyad2dE-j-L48iFynBccSSa-orBsuThazQsFQpPDn_FBDDMPMQMoI8y659sNTiyILzcoIPCa2HtHUJHwU5aVt5IdzyL1WFshyphenhyphenfsdT1LqrJ0SfI/s1600/spanish-chicken.jpg" imageanchor="1" style="clear: right; color: #6699cc; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration-line: none;"><span style="font-family: inherit;"><img border="0" data-original-height="350" data-original-width="700" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKfg1zJyPC5T-hQ6Dt_-rZ0FvS3tr7Fyad2dE-j-L48iFynBccSSa-orBsuThazQsFQpPDn_FBDDMPMQMoI8y659sNTiyILzcoIPCa2HtHUJHwU5aVt5IdzyL1WFshyphenhyphenfsdT1LqrJ0SfI/s320/spanish-chicken.jpg" style="border: none; position: relative;" width="320" /></span></a></div>
<span style="font-family: inherit;"><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 Spanish onion halved and sliced</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">12 large bone-in chicken thighs, skin removed</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">225 g pack chorizo picante, thickly sliced</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">3 pack pack fmixed colour peppers, cut into chunks</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">150 g (drained weight) pitted Spanish pimento stuffed green olives</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">300 ml dry white wine (serve the rest of the bottle with the meal)</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">300 ml chicken stock</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 Tbs tomato purée</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1. Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2. Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour – you will need to do this in two batches.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">3. Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">4. Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">5. Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Servings: Source: BBC Good Food.</span></span><br />
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Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com7tag:blogger.com,1999:blog-2762107274389650601.post-38308869112105585302020-08-18T01:00:00.000-04:002020-08-18T01:00:01.318-04:00IP, Matt, Il Volo, Soup. PSW,<div dir="ltr" style="text-align: left;" trbidi="on">
Just got a pop up ad for "Instant Pot Home made Wine". Really? Maybe I should look into it. I did and I think I will continue to buy wine from the liquor store, thank you.<br />
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Just a quickie tonight. Picked Matt up at 2:00 today, he was so very pleased to see me. Think he thought I had abandoned him. Once I got him home he didn't seem to remember he had been in hospital nor what had happened there.<br />
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We watched Il Volo as there was nothing on TV for us tonight. Matt absolutely enjoys them. So do I of course.<br />
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Basically threw some beans and veg in the Instant Pot to make 15 Bean Soup. Very tired this aft so slept and didn't make supper until a bit late. Jeopardy is now going through another tournament. Oh for some new stuff.<br />
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PSW coming at 7 in the morning. Regular guy was scheduled for 10 so I pitched a fit. Trying to keep Matt from dressing before 9 is hard enough. The 7 a.m. is temporary they tell me, it had better be. So, I'm off to bed.<br />
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Nightie Nightie.<br />
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Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com10tag:blogger.com,1999:blog-2762107274389650601.post-72067284852586817842020-08-17T01:00:00.000-04:002020-08-17T01:00:05.739-04:00Cheering Up, Lunch, Respite, Scheherezade, <div dir="ltr" style="text-align: left;" trbidi="on">
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.<br />
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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<br />
<h4 class="menu-item" style="background-color: white; box-sizing: border-box; font-weight: 300; line-height: 1.1; margin-bottom: 2px; margin-top: 0px; padding: 0px;">
<span style="font-family: inherit;">with bananas, fresh cut strawberries, </span>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. </h4>
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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.<br />
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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.<br />
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<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/zY4w4_W30aQ" width="560"></iframe>
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<br />
I would like to listen again, but I end up with very swollen feet sitting forever at my PC. Maybe later.<br />
<br />
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.<br />
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<span style="font-family: inherit;"><b style="background-color: white; color: #333333; font-size: 14.85px;"><span style="font-size: medium;">Blackened Shrimp with Citrus and Roasted Fennel</span></b><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">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</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHt8GmuA6vPvUu6MaCwu2SV32CLaUUMpeUClcHaDXY5K2IbzmzBhYiMIYFo9_ScAHxwyp0tuA9OTfXicH5l82jBj3TasOxTx9rqJeD0VEizf3x0tqNdO8Xn88JLmzRrwriSY1q4_mHB_w/s1600/Blackened+Shrimp+Citrus+Fennel.jpg" imageanchor="1" style="clear: right; color: #6699cc; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration-line: none;"><span style="font-family: inherit;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHt8GmuA6vPvUu6MaCwu2SV32CLaUUMpeUClcHaDXY5K2IbzmzBhYiMIYFo9_ScAHxwyp0tuA9OTfXicH5l82jBj3TasOxTx9rqJeD0VEizf3x0tqNdO8Xn88JLmzRrwriSY1q4_mHB_w/s320/Blackened+Shrimp+Citrus+Fennel.jpg" style="border: none; position: relative;" width="320" /></span></a></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 14.85px;">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</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 small navel oranges</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 medium fennel bulbs with stalks (about 7 oz. each)</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1/4 cup olive oil, divided</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 tsp kosher salt, divided</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">6 small shallots, halved</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 tsp paprika</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 tsp chopped fresh thyme</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1/2 tsp garlic powder</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1/4 tsp chopped fresh oregano</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1/4 tsp ground red pepper</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 lb large shrimp, peeled and deveined, tails on</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 (4.4-oz.) pkg. precooked multigrain rice medley (such as Minute)</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1. Preheat oven to 425°F.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">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.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">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.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">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.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Servings: 4</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Source: Cooking Light</span></span></div>
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Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com16tag:blogger.com,1999:blog-2762107274389650601.post-60319713883748663332020-08-14T01:00:00.001-04:002020-08-14T22:32:00.367-04:00Matt, Movie, Spanish, <div dir="ltr" style="text-align: left;" trbidi="on">
I called the hospital around 9 and was told to call back at 11 as "she hadn't visualised him yet" - I thought he was in Emergency but it turned out they had him in a ward. After a lot of hoo ha, I ended up speaking to him, he wasn't very happy and didn't really know where he was. Later the doctor - I presume the "she" - phoned me and said as far as the TIA was concerned he was fine. They want to do a CT scan tomorrow apparently (today I guess) and would keep him til Monday. I was surprised but the doctor said she thought I might like a respite. I wasn't sure about that because I know he will be distressed not being with me. Discussing it with ladydog later she thought it was a good idea. I haven't really made up my mind.<br />
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I spent the rest of the day reading and doing nothing much of anything. I got rather bored. Lonely too I guess, we haven't been away from one another this long for a very long time. I had a few naps in the afternoon but got a couple of phone calls which woke me up. In the evening I watched Jeopardy and then rented an On Demand movie, The Secret Garden. I read the book a long time ago but had totally forgotten the story. Colin Firth was in it and he has always been a favourite of mine. I enjoyed the movie very much. Think I can watch it again if I want to for the same price. Hope so, it wasn't cheap.<br />
<br />
Also, did my Spanish during the day - I only do a few minutes a day but seem to be getting somewhere with it. Still at a very simple stage though. Amazing what I have forgotten but also amazing how I remember certain phrases every so often when they crop up.<br />
<br />
For lunch I had left over Pho from our Viet/Thai lunch on Thursday and then for supper I had some cevaps. I enjoy them and they always remind me of Yugoslavia, as it was when I was there anyway. Technically I should have served them on a bed of chopped onion as they did when I was there. One of the PSWs we had a while back came from that part of the world and said he made his own cevaps. I cheat and buy them. I believe they are made by double mincing the meat, they are then made into small sausage shapes but no skins.<br />
<br />
Saturday morning is wash day and I have a pile of stuff to do, later I will phone the hospital and see how things are and maybe talk to Matt. At that time perhaps I will make a decision about bringing him home.<br />
<br />
I am not sure how authentic this is, I know I was told that they minced their meat twice to make it really fine. That was when I was in Yugoslavia.<br />
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<b><span style="font-size: large;">Serbian Cevapcici</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZCcqgPJS9CInmh-zV6fLeGlr0YIs_73xxV-onciNXMLhVdkdLtWMP8fPwKyNMTUS2eKj22u66cLNKkhrqVPcnHQv7Pe_gxhik-4SEUXw8e9qEEOqos6xfmzuhrueVwCHvdPtFrsgHyY/s1600/cevapcici.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="168" data-original-width="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZCcqgPJS9CInmh-zV6fLeGlr0YIs_73xxV-onciNXMLhVdkdLtWMP8fPwKyNMTUS2eKj22u66cLNKkhrqVPcnHQv7Pe_gxhik-4SEUXw8e9qEEOqos6xfmzuhrueVwCHvdPtFrsgHyY/s1600/cevapcici.jpg" /></a></div>
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A delicious little sausage-like meat. Great served as a sandwich.<br />
<br />
1 ½ lbs ground pork<br />
1 lb lean ground beef<br />
½ lb ground lamb<br />
1 egg white<br />
4 cloves garlic, minced<br />
1 tsp salt<br />
1 tsp baking soda<br />
2 tsp ground black pepper<br />
1 tsp cayenne pepper<br />
½ tsp paprika<br />
<br />
1. Preheat a grill for medium-low heat.<br />
<br />
2. In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick.<br />
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3. Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.<br />
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Servings: 4<br />
<br />
Author: AMERICANBRUNETTE<br />
<br />
Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com19tag:blogger.com,1999:blog-2762107274389650601.post-8054935857303447042020-08-14T01:00:00.000-04:002020-08-14T07:22:40.514-04:00Sleep, Food, Massage, TIA, <div dir="ltr" style="text-align: left;" trbidi="on">
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.<br />
<br />
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.<br />
<br />
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!<br />
<br />
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.<br />
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I am not actually worried too much, because he has had these symptoms many times, but one never knows I guess.<br />
<br />
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.<br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333;"><span style="font-size: medium; font-weight: bold;">Asparagus, Onion and Potato Gratin </span>Makes a Great Vegetarian Main</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">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</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGb5Fa7kDAFcvNgp-awp2L5qYmIcSFXt-U3x9m58pcj1RidCxd2eDiDZZjOmSRnZeaiQeY_qq_sYnwPO_TqEbZ0b4J0i6LIK2f7juh2kCjIkFlAU9jHqXHTDpyToy4OJ4_BTGJSc6mlI/s1600/Asparagus+Onion+and+Potato+Gratin.jpg" imageanchor="1" style="clear: right; color: #6699cc; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration-line: none;"><span style="font-family: inherit;"><img border="0" data-original-height="194" data-original-width="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGb5Fa7kDAFcvNgp-awp2L5qYmIcSFXt-U3x9m58pcj1RidCxd2eDiDZZjOmSRnZeaiQeY_qq_sYnwPO_TqEbZ0b4J0i6LIK2f7juh2kCjIkFlAU9jHqXHTDpyToy4OJ4_BTGJSc6mlI/s1600/Asparagus+Onion+and+Potato+Gratin.jpg" style="border: none; position: relative;" /></span></a></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 14.85px;">portions</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 1/2 lbs fingerling potatoes, quartered</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Cooking spray</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 lb fat fresh asparagus spears, trimmed and cut into 3-inch pieces</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">6 spring onions, trimmed to 5 inches and halved lengthwise</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 cup whole milk</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 oz all-purpose flour (about 1/4 cup)</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">3/4 tsp kosher salt</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1/2 tsp black pepper</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">3 oz aged Gruyere cheese, shredded (about 3/4 cup)</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 Tbs olive oil</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 garlic cloves, minced</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 oz multigrain bread, finely chopped or torn</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 Tbs chopped fresh parsley</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1. Preheat oven to 375°F.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">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.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">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.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">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.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">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.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">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.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Servings: 4</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Source: Cooking Light</span></span><br />
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Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com8tag:blogger.com,1999:blog-2762107274389650601.post-79003946947165480372020-08-13T01:00:00.000-04:002020-08-13T01:00:06.598-04:00Sorry<div dir="ltr" style="text-align: left;" trbidi="on">
Think I will try for an early night tonight. Still got lots to do before I can turn in so talk to y'all tomorrow.<br />
<br />
Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com10tag:blogger.com,1999:blog-2762107274389650601.post-73318273026377391822020-08-12T01:00:00.000-04:002020-08-12T01:00:08.505-04:00Bacon, Salad, Alzheimer Spouses, Cherries,<div dir="ltr" style="text-align: left;" trbidi="on">
I just saw an article about cooking bacon. I like mine good and crispy so I use a paper plate, put a<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nBlkRYEbf9rnDSJrEq3ZdQoPIbHWbKgPd_E8J5Ss4uuXWe3J2fCRt-R-A658HFXje3AzyWPCLKBHknGsLFJx7f6yFuHhq2Pvv42R9JgkylZJUoSAqnBpJsDjiRqxajwEML7ZtPJNHS4/s1600/Peameal+Bacon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="149" data-original-width="338" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nBlkRYEbf9rnDSJrEq3ZdQoPIbHWbKgPd_E8J5Ss4uuXWe3J2fCRt-R-A658HFXje3AzyWPCLKBHknGsLFJx7f6yFuHhq2Pvv42R9JgkylZJUoSAqnBpJsDjiRqxajwEML7ZtPJNHS4/s320/Peameal+Bacon.jpg" width="320" /></a></div>
double layer of paper towel on it, three rashers of bacon and then another double layer of paper. Cook in the microwave for 3 minutes and it comes out really crispy and there is no fat to bother about. I guess if you like it softer, you would decrease the time. For my English readers, the only bacon we get here is what we used to call streaky. Can't get regular back bacon. You can get it made into <a href="https://www.foodnetwork.ca/shows/great-canadian-cookbook/blog/the-history-of-canadian-peameal-bacon/">peameal bacon </a>which comes in a lump and is covered in cornmeal. Never tried it, guess I should one of these days. Actually just read the article I linked it to and it sounds pretty tasty. It also has quite a history.<br />
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Been wanting to make the tomato salad I posted the other day, Sesame, <a href="https://henderson-jo.blogspot.com/2020/07/coffee-pot-exercises-vsm.html">Tomato and Cucumber Salad</a>.<br />
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I decided to try it tonight, didn't have all the ingredients, I used some Siracha sauce instead of hot peppers and sweet onions instead of green onions but it turned out very well, I was quite pleased with it. Tasted delicious. I also used that very expensive tomato I bought at Victoria St. Market on Monday. It was worth every penny. The blog seems to have got a bit turned around with the picture appearing twice. Guess I will have to go back and alter it.<br />
<br />
Today we had another Alzheimer meeting with spouses using Zoom. One of the women told a hilarious story about a happening during last couple of weeks, we were all in fits. Nice to have something to laugh about for a change. It really is good to talk to the other spouses and hear their stories which dovetail with one's own. However, there will be one meeting more this month. We are able to join lots of other meetings but we all felt it was a good idea to keep this group together. I offered to host such meetings and everyone seemed enthusiastic.<br />
<br />
Kathy brought my groceries this afternoon but didn't bring Oates. Think she was a tad busy. She is off camping for a couple of days apparently. By the way, I didn't get my cherries, they didn't have any although they were shown online. Apparently one can get cherry tablets and a cherry juice. I'm not big on juices but....<br />
<br />
Another recipe I never tried. Not sure Matt would like farro though.<br />
<br />
<span style="font-family: inherit;"><b style="background-color: white; color: #333333; font-size: 14.85px;"><span style="font-size: medium;">Brothy Beans and Farro with Eggs and Mushrooms</span></b><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein. But this dish is satisfying without it, too. The secret to delicious-tasting beans is infusing the cooking liquid with aromatics like onions and garlic, then seasoning it liberally at the end until it's just shy of salty</span></span><br />
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<span style="font-family: inherit;"><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 small onion, unpeeled, halved</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 medium carrot, peeled</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">4 garlic cloves, 1 smashed, 3 finely chopped</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 ½ cups dried gigante, runner, or lima beans, soaked overnight, drained</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1 cup farro or spelt, soaked overnight, drained</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Kosher salt</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 red Fresno chiles, seeds removed, finely chopped</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1/2 cup plus 3 tablespoons extra-virgin olive oil</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 Tbs finely chopped rosemary</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">8 oz maitake or shiitake mushrooms, torn into bite-size pieces</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2 tsp sherry vinegar or red wine vinegar</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Freshly ground black pepper</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">4 large egg yolks, room temperature</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">1. Bring onion, carrot, smashed garlic, beans, and 14 cups water to a boil in a medium pot, reduce heat, and simmer, stirring occasionally, until beans are creamy but still intact, 70–90 minutes (time will vary depending on size and age of beans). Using a slotted spoon, transfer beans to a medium bowl; discard onion, carrot, and garlic.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">2. Return broth in pot to a boil and add farro. Reduce heat and simmer, stirring occasionally, until grains are tender, 25–30 minutes. Remove from heat and return beans to pot; season generously with salt. Let sit 15 minutes to infuse beans and grains with flavor. (If you have the time, cook the beans and the grains a day ahead so they can really soak up the broth. If not, no worries—just keep going.)</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">3. Cook chopped garlic, chiles, and ? cup oil in a medium skillet over medium heat, stirring often, until garlic is golden, about 4 minutes. Remove from heat and mix in rosemary. Transfer chile-garlic oil to a small bowl; season with salt.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">4. Wipe out skillet and heat remaining 3 Tbsp. oil over medium-high. Cook mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, tossing every so often, until mushrooms are browned and crisp in most spots, another 6–8 minutes. Splash vinegar over mushrooms, season with salt and pepper, and give skillet a few shakes to combine.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">5. Ladle stew into bowls and top each with some crisped mushrooms and an egg yolk (if using); drizzle with chile-garlic oil.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">6. Break egg yolk and stir into soup just before eating to give it a more silky consistency.</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">7. Do Ahead: Stew (without mushrooms, egg yolks, and chile-garlic oil) can be made 3 days ahead. Let cool; cover and chill</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Author: Andy Baraghani</span><br style="background-color: white; color: #333333; font-size: 14.85px;" /><span style="background-color: white; color: #333333; font-size: 14.85px;">Source: Bon Apppétit</span></span><br />
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Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com16tag:blogger.com,1999:blog-2762107274389650601.post-74793944827036858262020-08-11T01:00:00.000-04:002020-08-11T01:00:03.382-04:00Exercises, Excuse, London Broil, Alz. Spouse's,<div dir="ltr" style="text-align: left;" trbidi="on">
So having decided to do exercises in the afternoon, I forgot today. I do have an excuse mind you. I might say that Matt's right thigh muscle doesn't seem to bother him any more but the left one still does. He may not realise it, but I think even that one is getting better. Not very fast, but nevertheless... Also, I have started massaging him and this morning the PSW took it on himself to do what I did with massage so that was good. He also took it on himself to change the pillow cases which is all very well, but if he wants to do that, better to do it at the weekend when I do laundry anyway. Will have to talk to him next time he comes in.<br />
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My excuse was Victoria Street Market. I dragged myself out (not a good day for me today) to go there and get the sweetbreads we had ordered for ladydog and I. When I got there, they told me they were no good any more and had gone rotten!!! Said I should have been in last Tuesday. Only trouble was, when Brad, one of the butchers phoned me, it was later in the week and he said that he had found out nobody had phoned me. I just did not have time to go in until today, never occurred to me they would spoil, figured they would be refrigerated. I was a tad annoyed to put it mildly. Apparently they are going to phone about it and then call me. Hopefully they can get them in for Thursday which means ladydog can pick them up on her way past. So, the only thing I got was a $3 tomato. Big and juicy, hope it tastes as good as it looks.<br />
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Tomorrow morning is the Alzheimer Spouses Zoom meeting. I need to make sure Matt knows where I am and how long I have been there. Last time he swore he hadn't seen me all morning and was very upset with me!!<br />
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I contemplated buying a sirloin steak. I had completely forgotten a recipe we used to do regularly on the barbecue when we lived in NC and then did on our indoor/outdoor grill. We called it a London Broil, but were very surprised to come back to Canada and find a London Broil was a totally different thing altogether. Anyway, I suddenly remembered it the other day and decided that a thick sirloin steak would be a good cut to buy. Looking at the recipe, I see we used to use inside round when we bought it here. In NC we just bought a London Broil.<br />
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<b><span style="font-size: large;">London Broil</span></b><br />
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For Flank steak, use same marinade (only less) and flash fry in skillet for about 5 minutes a side. Let <br />
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stand for 5 or 6 minutes before cutting diagonally.<br />
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5 Cloves garlic, crushed<br />
1 1/2 cup soy sauce<br />
1/2 cup veg oil<br />
1/4 cup of oregano<br />
6 slices ginger, slivered<br />
2 tsp hot sauce<br />
salt and pepper<br />
4 lb london broil 2" to 3" thick (inside round)<br />
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1. Mix up marinade. Marinate meat for several hours, minimum 8 hours, the longer the better, store in fridge and turn frequently.<br />
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2. Light barbecue and get it good and hot then reduce heat to medium to cook. Suggest you remain with meat initially to reduce flare ups. Give it 10 mins on the first side, baste and then turn, then cook 5 mins a side until you have cooked for a total of 25 mins. from the start.<br />
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3. THINK PINK (we think red)<br />
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4. Let the meat stand 10 - 15 mins before carving. Carve at a bias across the grain, not straight up and down.<br />
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Servings: 8<br />
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Source: Ramsey's<br />
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This is the recipe we use.<br />
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Have a great day, stay well, stay safe.<br />
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Johttp://www.blogger.com/profile/14087140585742801854noreply@blogger.com12