Restaurant, Take-Out, Doc, Spanish, Book,

Well, so much for restaurant dining or not, Matt decided he couldn't walk into a restaurant with his walker, although he has done it before. He said I was to go along which of course is nonsense. I said I wouldn't go without him which sparked an argument and tears because he wanted me to go etc. etc. In the end I phoned ladydog and we decided to order in. Matt enjoyed what I ordered him. I wish I could say the same thing about what I ordered. We had one funny about it, she asked me to order her some lobster bisque which she wanted for supper. When she saw the bill she thought they had charged her 18.49 for the bisque. So did I, I phoned the restaurant and the cashier checked it and said no, it had been $8.49 then I really looked at the bill which said something like "bisque bowl849" which we had both read wrongly. Duuh. Whilst I was doing this ladydog did the dishes for me so it was almost like eating out, almost. She and I had a lot of laughs, I'm not sure what about, but it was good. Because we were laughing Matt was laughing too although he cannot have known what we were talking about.

Anyway, I was somewhat disappointed to put it mildly.

I then got a call from the family doc who made some suggestions about what I could do to help Matt's bed sore pain. Once I had finished talking to him, I got a large bath towel and rolled it up so it had two high parts on either side. I can't get a definite answer as to whether it hurts, but he hasn't been moving and fidgeting and all the other things one does to get out of pain. So I guess it is working.

I'm learning Spanish, right? on Words for Wednesday there is a short story in Spanish, a message left for me in Spanish and a lot more Spanish which everyone seems to understand but me!!! My own message I managed to get translated with the help of Duolingo, but I didn't want to try to get the whole story translated. It occurred to me I am not doing as well as I think I am. Apart from anything else I need George to practice the little bit I know, and I guess it is going to be a while before I can "speak" Spanish.

Ladydog lent me a book, the one by Alex Trebek. The Answer is.... Reflections on his life. Matt said he had seen that face before. I told him yes, at 7:30 every week night for 20 odd years. But he still didn't know who it was. I will enjoy reading it. Looking for the picture I realise he has written before, I didn't know that. Such a pity about his cancer.

I always used to enjoy Giada de Laurentis cooking. Used to watch her regularly once upon a time.

Linguine with Shrimp and Lemon Oil

For the lemon oil
½ cup extra-virgin olive oil
1 lemon, zested

For the pasta
1 lb(s) linguine pasta
2 Tbs olive oil
2 shallots, diced
2 cloves garlic, minced
16 oz frozen shrimp
¼ cup lemon juice (about 2 lemons)
1 lemon, zested
1 tsp salt
½ tsp freshly ground black pepper
3 oz arugula (about 3 packed cups)
¼ cup flat-leaf parsley, chopped

For the lemon oil

Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Yield: 4 - 6

Author: Giada De Laurentis

Have a great day, stay well, stay safe.
 

Computers, Infamous Canadians, Jeopardy Sweepstakes.

Well I soon got rid of that money I earned this week. Had my computer guy here. I told you about my printer going kaput. We decided it wasn’t worth repairing, especially as I have an alternate. But I was losing a card reader and a USB port, so he installed a card reader which does everything. Plus I got a new mouse for my desktop, the old one was giving up the ghost. As Matt frequently points out, I have a very expensive hobby. This picture is similar if not exactly the same. I couldn’t figure out where to put my camera card to test it, had to be shown. I can also put a SIM card in there pl;us various other cards which I don't have anyway.

I see Justin Bieber is in the news again, he is being shown in prison garb. He could use a stint in prison but I’m not sure it would do him any good. Matt figures he will get special treatment. He is in trouble with the law in both Toronto and in Miami. The police say drugs were uncovered at his home. Our infamous Toronto Mayor is in the news again too. Maybe I’ll change my nationality, LOL.

I am still dedicatedly following and entering the Jeopardy Explore the World Sweepstakes. I don’t really think I will win but one can’t do so without playing. There are some wonderful trips, including the Arctic and the Galapagos. Matt would be thrilled to go to the latter. I guess we would both be thrilled to go on any of their fabulous trips. I have always envied their “clue crew” who travel around the world sometimes with Alex Trebek, or maybe he always goes and we just don’t see him.  This picture advertises the trip for yesterday Arctic Svalbard: Ice Bears. I have always wanted to see polar bears in the wild. Seen them in the zoo of course, but never in the wild even though that is quite possible in Churchill, Ontario.

Having chosen a couple of snack recipes, here is an Indian inspired recipe from Food & Recipes which I liked the sound of. Obviously you can make your own choice, but I have mentioned before, I rarely, if ever, use non fat anything.

Cashew Salmon With Apricot Couscous

WebMD Recipe from EatingWell.com

Yogurt sauce flavoured with lemon, cumin and cilantro tops this Indian-inspired grilled salmon.

Ingredients

• 1/2 cup nonfat plain yogurt
• 3  scallions, sliced, greens and whites separated
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1/4 cup chopped dried apricots
• 1 tablespoon minced fresh ginger
• 1 1/4 cups water
• 1 cup whole-wheat couscous
• 1 pound salmon fillet, preferably wild Pacific, skinned and cut into 4 portions
• 2 tablespoons chopped toasted cashews

Instructions

1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
2. Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.
3. Heat oil in a large saucepan over medium heat. Add apricots, ginger, the scallion whites and 1/4 teaspoon salt. Cook, stirring, until softened, about 2 minutes. Add water and bring to a boil over high heat. Stir in couscous. Remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork.
4. Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If grilling, oil the grill rack. If broiling, coat a broiler pan with cooking spray. Grill or broil the salmon until browned and just cooked through, about 3 minutes per side. Serve with the couscous, topped with the yogurt sauce and cashews.

Have a great day.