We all knew salt was supposed to be a baddy, but this morning the report was "avoid processed meats" which are loaded with salt apparently even if you think you are eating healthy turkey or chicken, you are still imbibing a load of salt. There was particular emphasis on feeding kids, there is a full day's requirement of salt in one hot dog and a bun, but there is the same amount in a processed turkey sandwich on white bread. Children are better off with peanut butter and jelly - my response to that, what about the sugar in the jelly (for the English, jelly means what you would call jam)? Women should only eat one slice of processed meat a week, men can manage three slices. Apparently too much salt is the cause of hundreds of deaths every day. GMA interviewed Dr. Marie Savard on this subject, but for some reason there is no article published.
We went bowling yesterday to do a 'bowl ahead' for when we will be
swanning around in North Carolina. Because they were very busy, we bowled downstairs. First time Matt and I have done so. There were four of us, we all bowled pretty well and decided we would like to continue bowling downstairs. I actually managed a 200 game and I haven't done one of those in a while. The place seemed to be in much better condition than upstairs, the ball return was working better and the computers didn't seem to have glitches in them. Mind you that was only on one set of lanes.
On the way to the alley the heavens opened for a few minutes and we could hardly see to drive. Boy did it ever come down hard. The drains were having a difficult time coping and there were huge puddles at the side of the road. Once it stopped, the sun came out and everywhere was steaming, made for lovely humidity.
I have mentioned before I love Arctic Char, it is one of my favourites. A local restaurant, unfortunately now closed, used to smoke their own salmon and arctic char, I thought the char tasted better. We have a local seafood store, T & J's run by Brian and Helen, which sends out recipes by email periodically and I thought this one sounded pretty good.
Arctic Char with Roasted Garlic crust
Serves 4/6
Ingredients:
2 Arctic Char fillets (about 1 pound each)
2 medium-sized bulbs garlic
1/4 cup safflower or canola oil
2 tablespoons freshly squeezed lemon juice
Leaves from 3 large sprigs fresh rosemary
Salt and pepper, to taste
Directions
Preheat oven to 350°F.
Slice off top of the garlic bulbs, wrap in foil and roast for 1 hour. Set aside and allow bulbs to cool. Squeeze the roasted garlic from the bulbs into a food processor, and add the oil, lemon juice and rosemary. Process until mixture is smooth.
Raise the oven temperature to 400°F.
Place the Arctic char fillets on a well-oiled, foil-covered baking sheet. Salt and pepper the fillets liberally. Spread purée over the Arctic char fillets, making sure all the flesh is well covered. Let fish marinate in refrigerator for 30 minutes.
Bake the Arctic Char fillets for 12 to 15 minutes, until the meat flakes easily and has a somewhat darker appearance on the inside.
Broil for another 2 minutes to brown the tops of the Arctic Char fillets.
Have a great day.
We all knew salt was supposed to be a baddy, but this morning the report was "avoid processed meats" which are loaded with salt apparently even if you think you are eating healthy turkey or chicken, you are still imbibing a load of salt. There was particular emphasis on feeding kids, there is a full day's requirement of salt in one hot dog and a bun, but there is the same amount in a processed turkey sandwich on white bread. Children are better off with peanut butter and jelly - my response to that, what about the sugar in the jelly (for the English, jelly means what you would call jam)? Women should only eat one slice of processed meat a week, men can manage three slices. Apparently too much salt is the cause of hundreds of deaths every day. GMA interviewed Dr. Marie Savard on this subject, but for some reason there is no article published.
We went bowling yesterday to do a 'bowl ahead' for when we will be 
swanning around in North Carolina. Because they were very busy, we bowled downstairs. First time Matt and I have done so. There were four of us, we all bowled pretty well and decided we would like to continue bowling downstairs. I actually managed a 200 game and I haven't done one of those in a while. The place seemed to be in much better condition than upstairs, the ball return was working better and the computers didn't seem to have glitches in them. Mind you that was only on one set of lanes.
On the way to the alley the heavens opened for a few minutes and we could hardly see to drive. Boy did it ever come down hard. The drains were having a difficult time coping and there were huge puddles at the side of the road. Once it stopped, the sun came out and everywhere was steaming, made for lovely humidity.
I have mentioned before I love Arctic Char, it is one of my favourites. A local restaurant, unfortunately now closed, used to smoke their own salmon and arctic char, I thought the char tasted better. We have a local seafood store, T & J's run by Brian and Helen, which sends out recipes by email periodically and I thought this one sounded pretty good.
Arctic Char with Roasted Garlic crust
Serves 4/6
Ingredients:
2 Arctic Char fillets (about 1 pound each)
2 medium-sized bulbs garlic
1/4 cup safflower or canola oil
2 tablespoons freshly squeezed lemon juice
Leaves from 3 large sprigs fresh rosemary
Salt and pepper, to taste
Directions
Preheat oven to 350°F.
Slice off top of the garlic bulbs, wrap in foil and roast for 1 hour. Set aside and allow bulbs to cool. Squeeze the roasted garlic from the bulbs into a food processor, and add the oil, lemon juice and rosemary. Process until mixture is smooth.
Raise the oven temperature to 400°F.
Place the Arctic char fillets on a well-oiled, foil-covered baking sheet. Salt and pepper the fillets liberally. Spread purée over the Arctic char fillets, making sure all the flesh is well covered. Let fish marinate in refrigerator for 30 minutes.
Bake the Arctic Char fillets for 12 to 15 minutes, until the meat flakes easily and has a somewhat darker appearance on the inside.
Broil for another 2 minutes to brown the tops of the Arctic Char fillets.
Have a great day.
