Dementia, Asparagus, Cleaning, Superintendent.

As I was explaining to Ivy of The Happy Whisk yesterday, in the comments section, one of the reasons I am writing about Matt and his Alzheimer's it to let others know just what it is like. I didn't know before it happened to me and I am ashamed now that when someone pointed out to me that a woman had a husband with Alzheimer's my reaction was "poor woman" and that was it. As I said to Ivy, I beg you, if you know someone in a similar situation, please reach out to them. Dementia is a very lonely disease for the caregiver as well as being frustrating, upsetting, and productive of many tears, it doesn't matter if the caregiver is male or female. It is also something that produces a terrific load of guilt because you believe you should be more patient, more understanding, kinder, you name it. In fact, in my experience, the patient themselves doesn't suffer nearly as much, basically because they don't know what is going on. The Alzheimer Society has a leaflet called Ambiguous Loss and Grief in Dementia. Meaning, that whilst you are still sharing a home with your spouse, you have actually lost that person you loved to dementia even though they are physically still with you.

Of course Covid-19 hasn't helped, being cut off from anyone else and being deprived of all association and assistance is a pretty dreadful position to be in. I said to one of the spouses I know, I would enjoy a real conversation, she agreed with me wholeheartedly. Thank God for the internet, it does help. What it would have been like in former years I dread to think. There is a group on Facebook for caregivers as well as other groups which I personally have not yet been in touch with. That's another thing, I don't have a lot of time. Over the years, I have been given a lot of leaflets and literature about what some group  or another does, particularly the health groups locally, but I don't have time to read all this stuff.

Some of my friends might be asparagussed out, but I certainly am not and I went over to the farm today, taking Matt with me, if I left him that long he would probably start to worry. and he tends to forget he can phone me. When I got there, they had made yet another arrangement which was OK for those who can walk, next time I will take a short cut. However, they had pre-packed the asparagus so you could just take as many bags as you wanted. Of course the walk carried you through their back rooms so you could see all the things they also sell. However, by the time I had staggered up the stairs, struggled to pick up four bags and walked the rest of the way, I wasn't remotely interested in anything else. One good thing driving there, most of  the main road is now newly paved and is a joy to drive on. For supper tonight, I decided Matt wasn't getting enough greens so I cooked asparagus. I was informed he didn't like these green beans. He liked them a few days ago!!

I am delighted to report that my neighbour who does some cleaning, has agreed to come and clean for me, not sure how permanent this is, but at least I know she will be good from reports I have heard. She is obviously being paid for her services and will start on Monday so I can tell the woman who is currently doing some cleaning for me as a volunteer that she doesn't have to come over any more. She has done a wonderful job helping me for the last few weeks and I am very grateful.

On the way back into the building this afternoon, I bumped into our superintendent. We had a longish chat about Covid-19 and I asked him if we had any more cases in the building, he said not that he had heard of but said the one person who did inform him, did so by accident. We discussed privacy as opposed to warning the rest of us and his comment was, common sense is not a flower that grows in everyone's garden. I thought it was a wonderful expression.

Anyway, here is yet another "green bean" recipe. If you too are asparagussed out, sorry, this goes on til around July 1 because I have never yet been asparagussed out.

Spicy Thai Asparagus Soup

2 Tbs (30 mL) canola oil
2  tbs green curry paste
1 can 400 mL coconut milk
1 ¼ lbs asparagus, trimmed and cut into 1-inch lengths
1 onion, chopped
3 cloves garlic, minced
1 Tbs (15 mL) lemon juice


1. Heat 1 tablespoon oil in a medium saucepan over medium-high. Add curry paste; cook, stirring constantly, 1 minute. Add coconut milk and bring to a boil. Reduce to a simmer; cook until slightly thickened, about 5 minutes. Remove from heat; stir in lemon juice

2. Heat oil in large saucepan set over medium heat; add asparagus, onion, garlic and lemon zest. Cook, stirring, until vegetables are softened, about 5 minutes.

3. Add coconut milk mixture.  Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.

4. Tips: Serve garnished with blanched asparagus spear pieces. You can also puree this soup for an added creamy elegant touch. After cooking through to end of step #3, transfer soup, in batches, to blender. Blend until very smooth. Garnish as you would above and with a dollop of sour cream or yogurt. You can also use an immersion blender.

Servings: 4

Source: Food Network

Have a great day, stay well, stay safe.
 

LHIN, Ops, Asparagus, Jonathan Antoine,

For those of you who do not live in Ontario, we have a group called the Local Health Integration Network, or LHIN. They are supposed to be on top of everyone's illnesses and allocate what help they can. As I mentioned, I called the Mental Health and Wellness line the other night and spoke to a great person named Paula she said, with my permission, she would call the LHIN. Today, whilst we were out, I got a message from the new co-ordinator who is supposed to be taking care of our case, she said she was calling to speak to Paula, gave me her number but did not give me her name. Gives one such confidence.

Tonight I have been arguing with Matt, don't know why I do, but he does NOT understand that if I go into hospital and then need 2 weeks recuperation, he cannot stay here on his own. I don't understand why he still thinks he can. I think Alex's comment yesterday fitted, get some big brawny guys to take him to a home. He understands lots of things but will NOT understand, or cannot, that I have to go have the ops and he CANNOT stay on his own. I even tried the "I would be worried whilst I was in hospital" tactic but that didn't work.

I bought a ton of asparagus today to can - for the Limeys, "bottle". but at this rate I might not be around to eat the stuff. Why do North Americans say "can" we don't, we put it in glass jars.

Got my Jonathan Antoine DVD today so looking forward to watching it. He has such a wonderful voice. Went to play it later and it's a CD not a DVD. Stupid me.

Anyway, I just can't stay awake tonight so no recipe.

Have a great weekend, stay well, stay safe
.

Medical, Email, Asparagus, Weather, Shopping,

Thanks for the good wishes, ladydog phoned me and cheered me up somewhat and bullied me into making waves when I talk to the medical people tomorrow. I might end up with some help. I am not 100% sure who or what is calling tomorrow (Tuesday) something to do with the doctor I spoke to last week. Ve shall see. One thing I am learning, I made a big mistake years ago "passing by" a woman who's husband, I was told, had Alzheimer's. Just having someone to chat to is a big help. I have reached out to a few people since this all started, but wish I had done so more in the past. I am constantly on the edge of tears so ladydog says I should cry at them tomorrow!! She makes me laugh when she bullies me.

Got an email from the Post Office saying my parcel had been delivered, so having thought I decided to check the mail boxes downstairs, nothing. So then I checked the email again and did some tracking, came back to the original and realised it was dated May 15. Duuh. Why the devil are they sending it to me now?

Having done my tests on cooking asparagus this weekend, I cooked more in the Instant Pot today. I might do it occasionally in the air fryer, but having to wash the oily basket etc. is a nuisance, much easier to wash the IP.

I can't believe this month we had snow and frost and yesterday I started putting the air on. It was 30°C in the living room, same again today and I believe if is 31° outside. Hope the asparagus doesn't find that too hot. I need to start getting ready to can/pickle some for the rest of the year. Last year I did 5 large jars and it worked very well. Have to get out a large pan from the storage closet. There again, ladydog suggested I ask Cathy, who shops for me, to help. She is good and tall so she should be able to help me.

It appears that people have stopped using PC Express so much. I don't really know why, for most of this month it was difficult to get a spot for pick up without booking it over a week ahead. This morning I checked and I could have got a spot this afternoon had I wanted. I am so glad, it was making it difficult to say the least.

I have not tried this, I really should do so. It sounds delicious.

Asparagus with Indian Spices 

Long green spears of asparagus are not the usual Indian vegetable but with the right spices it really does work.
Hari says
Asparagus is a beautiful vegetable that only has a very short season, but when it is fresh, it’s perfect. Asparagus starts to appear in May until about July and I know it's a vegetable that needs very little to be done to it. The more simply it's cooked, the more tasty it is. That being said I like to experiment and try new things and although this was a tricky one to put with some spices, by using the lovely aromas of fennel seeds I found that it really worked. I decided that keeping it simple with a couple of flavours worked well…so here you have my Asparagus with Indian spices - make the most of it while it’s in season. If you can’t get hold of amchoor, just use a little squeeze of lemon instead.

2 garlic cloves
3 cm piece ginger
500 g Asparagus, chopped
3 tsp rapeseed oil
1 tsp cumin seeds
½ tsp fennel seeds
1 onion, sliced
1 green chillies, finely chopped
1 tsp Kashmiri chilli powder
½ tsp amchoor powder (dried mango powder) (or a squeeze of lemon juice)
3 tomatoes, chopped finely
Salt to taste

1. Crush the ginger and garlic in a pestle and mortar to a paste.

2. Heat the oil in pan and on a medium heat add the cumin and fennel seeds.

3. Once sizzling and fragrant add sliced onions with the chopped green chilies and crushed ginger and garlic. Cook for about 5 minutes.

4. Add the chopped asparagus and sprinkle in the salt, red chili powder and amchoor.

5. Add chopped tomatoes and cook for about 2-3 minutes.

Servings: 4

Author: Hari Ghotra

Have a great day, stay well, stay safe.
 

Asparagus

So Saturday I tried asparagus in my air fryer. Tossed it in olive oil, salted and peppered it and put it in the basket. However, the recipe I found said 7 minutes which seemed too long so I gave it 5 minutes and it was deliciious. Sunday I am going to try cooking it in the Instant Pot. So, I did, and cooked it for 1 minute. The asparagus sat on the trivet with water underneath and turned out very well. I have therefore decided the Instant Pot is going to be my go to method although I quite like the air fryer but there was more washing up with that version.

Other than that, I have had a pretty rotten weekend so I am sorry, this is your 'oppin pot today.

Chicken and Asparagus with Melted Gruyère

8 oz asparagus, trimmed and cut into 1-inch pieces
2/3 cup reduced-sodium chicken broth
2 tsp plus 1/4 cup all-purpose flour, divided
4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/4 tsp salt
1/2 tsp freshly ground pepper
1 Tbs canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup reduced-fat sour cream
1 Tbs chopped fresh tarragon or 1 teaspoon dried
2 tsp lemon juice
2/3 cup shredded Gruyère cheese

1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.

2. Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.

3. Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.

4. Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.

5. Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.

Servings: 4

Source: Eating Well

Have a great day, stay well, stay safe.
 

Femme Fatale, Asparagus, Car Insurance, Jonathan Antoine, Saturday Recipe.

David Gascoigne - this is probably the nearest I ever got to femme fatale and that was a year or two ago LOL In those days I wore all the makeup. Guess I was in my 30s. Wish someone would find the Fountain of Youth I could use it about now.

I finally got some fresh asparagus today so I am now a very happy camper. I might even be able to can some of it. Have to get the pot out of storage and I am not sure I can do that even if I can get Matt to help. I just might have to Wait until I can find someone to help me. 

Got our insurance statement today, I had been meaning to ask if there being only one driver made a difference so I phoned and guess what, I am saving $101. Not only that, I applied on line for reduction in premium  because I don't do much mileage and she said this had not yet been applied so I could get another reduction.

They had a repeat tonight of Jonathan Antoine's concert "Going the Distance". The DVD is still not available for the general public and I even thought of becoming a member just to get it but I couldn't find that either. Oh well, one day. I didn't realise this concert had taken place in Toronto. He has such a marvellous voice. When he sang Empty Chairs and Empty Tables from Les Miserable, I was in tears. Matt can't get enough of him so I really wish I could get hold of the DVD.
I didn't know what chile crisp was so Googled and have linked it for you to look at. I can't remember if I have any ground pork, if so I  must get some as I would like to try this combination.

Pork and Asparagus Stir-Fry

A Sichuan-inspired stir-fry of blistered yet snappy asparagus and crispy pork in an aromatic sauce

from Smitten Kitchen’s Deb Perelman. We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here. Don’t forget a side of chile crisp.

3 tsp peanut or vegetable oil, divided
2 lb asparagus, trimmed, cut on a diagonal into 1"–2" pieces
8 oz ground pork
6 scallions, white and pale green parts only, finely chopped
5 garlic cloves, finely chopped
1 2" piece ginger, peeled, finely chopped
2 Tbs Shaoxing wine (Chinese rice wine) or medium-dry sherry
2 Tbs soy sauce
1 tsp toasted sesame oil

1. Heat 1 tsp. peanut oil in a large skillet over high. Once pan is hot (oil will be lightly smoking), add half of asparagus and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer asparagus to a plate. Add 1 tsp. peanut oil to skillet (no need to wipe it out) and repeat process with remaining asparagus.

2. Reduce heat to medium-high; add remaining 1 tsp. peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and cook, undisturbed, until meat begins to brown underneath, about 2 minutes. Break up meat with a wooden spoon and add scallions, garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. Add wine and soy sauce and return asparagus to skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.

3. Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and chili crisp.

Servings: 4

 Author: Deb Perelman
Source: Bon Appétit

Have a great weekend, stay well, stay safe.
 

Exercises, Movie, Asparagus.

I just spoke to the kinesiologist on Zoom about joining the online exercise classes. Turns out they are on at 10:00 every weekday, well not next Monday as it is a holiday here (Victoria Day). Only trouble for me is that all those phone calls I was getting yesterday mean that I am mostly booked up next week in the mornings. I kinda groused about the time - as I said, it's not that I'm not up but not always dressed, she said I was quite welcome to join in my PJs!! Anyway, I think I can join them on Wed. next week. I've gotta do something. I move around a lot but not enough of me moves with purpose. For instance, I didn't know that waving your arms around above your head was good for your heart. I learned that a few months ago.

Just watched the original movie of Ransom with Glenn Ford and Donna Reed. What a great movie. I had wanted to see the more modern version when it came out but didn't get to watch it. I thought Glenn Ford was brilliant in this version.

Oh why, oh why, doesn't the weather warm up. All these asparagus recipes are making me hungry for those luscious spears. Apparently Barrie's Asparagus farm was on TV because they have lost their first crop. I was told they were planting more. People don't understand that asparagus grows from crowns. You can't just plant seeds, they have to be planted at least a couple of years ahead and then they produce asparagus in the spring for a number of years until they need to be given a rest.

Tuscan Roast Asparagus

Asparagus and tomatoes seasoned with salt and pepper and roasted to perfection with a topping of

melted Parmesan cheese.

1 1/2 lbs asparagus, trimmed
1 Tbs oil
1 Tbs lemon juice
1 tsp lemon zest
salt and pepper to taste
1/2 tsp oregano (or Italian seasoning)
1 large tomato, sliced thinly
1/2 cup parmigiano reggiano (Parmesan), grated

Toss the asparagus and tomatoes in the oil, lemon juice and zest, salt and pepper, place the asparagus on a baking sheet in a single layer with the slices of tomato on top, sprinkle on the Parmesan and roast in a preheated 400°F/200°C oven until they start to caramelize, about 15-20 minutes, mixing half way through.

Servings: 4

Author: Kevin
Source: Closet Cooking

Author Notes
Option: Drizzle with balsamic vinegar or toss in balsamic vinaigrette.

Have a great day, stay well, stay safe.
 

Computers, Visitors, Asparagus,

Bloody computers. Sorry about the language but.... I have a phone system which I have had for years and used regularly. Last week, I think, it stopped working. It wouldn't dial the numbers any more. Decided to download a newer version and that wiped out all the phone numbers I had saved. In fact I have the numbers in some form or another, but I can't get them into the programme for some reason. Then I realised I hadn't got Windows phone dialer any more so I opened that but I still can't get it to dial. Not only that, all the numbers are hidden from me at the moment. Luckily I have quite a few numbers on my house phones.  I can't decide whether it is worth calling the guy who fixes my computers or to just soldier on in the hopes I can get it to work myself. It really is a nuisance, I have the files backed up off line, also copies on my Dropbox. The only place they aren't is in the phone system itself.

This morning we had a nice surprise, a bowling friend dropped in with a coffee for me (Matt doesn't drink it) a donut each and a back full of Lindt truffles. I put on a pound just looking at them. He stopped for a bit of a chat. They are saying it is OK to visit people so long as you practice social distancing.

After lunch Kathy brought my groceries and then she and I had a long visit talking about all kinds of  things ending up swapping names of authors. I had to email ladydog as I couldn't remember a series she and I had read which we both enjoyed. I mentioned that I proof read books for one or two authors and she asked if I would proof stuff she had written. Only too delighted after all she is doing for me.

Of course, I am posting all these recipes for asparagus and I can't get any yet because of the stupid weather. The farmer told me it was going to be frosty tonight again. It's May for goodness sake. I spend all year looking forward to asparagus season and look what's happening.

Spring Pizza

Asparagus, chives and Fontina cheese top this easy pizza recipe. Serve with baby greens tossed with

vinaigrette and pecans.

3 Tbs extra-virgin olive oil, divided
3 cloves garlic, minced
1 bunch asparagus (about 1 pound)
½ cup snipped fresh chives (from 1 bunch), divided
¼ tsp salt
¼ tsp freshly ground pepper
1 lb whole-wheat pizza dough
1 cup shredded fontina or mozzarella cheese

1. Position rack in lower third of oven, place a pizza stone or large pizza pan on the rack and preheat oven to 450°F for at least 15 minutes. Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with the remaining 1 tablespoon oil, ¼ cup chives, salt and pepper. Roll out dough on a lightly floured surface to about a 14-inch circle. Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Arrange the asparagus in a circular pattern on the dough with the tips facing out. Top with cheese and the remaining chives. Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese is melted, about 15 minutes.

Servings: 5

Source: EatingWell

Have a great day, stay well, stay safe.
 

Social Distance Chat, Asparagus, Grass, Drive,

Buttery puff pastry, creamy brie, roasted asparagus, and sweet honey all come together in this simple, asparagus and brie puff pastry. These pastries are great for a Mother's Day brunch

Well, I just attended a little social gathering with a couple of friends in the building. We all happened to be in the lobby at the same time. So we had a little chat, the three of us, standing a good 6 ft. apart and the Super came past us twice, right through our distance!! Funny man. One friend said her neighbour died (no not from the virus but from falling) and she came to my wing to let my neighbour know and got shouted at by the woman at the end of the corridor who told her in no uncertain terms to get back to her own f****ing apartment. Some people are so nice!! Forgot to say, whilst I was downstairs, I got a dry cough and I was worried everyone would think I was sick.

Doesn't look like asparagus will be available this week after all. I spoke to the farmer today and he was talking about possible frost tonight and snow at the weekend. Not on my weather forecast. Possibly frosty tonight at -3°C but no snow on any forecast I looked at. Oh well, I guess it will be ready when it and the weather decide it is ready.

They are actually cutting the grass today, first time this year as far as I know. I don't remember hearing them before and much to my surprise, they didn't start til 8 this morning, the usually start at 7. I wonder if that will be the same all year or whether it is just that it is still pretty cool in the early morning.

We actually went for a drive today, it was a beautiful day. However, I intended to call at the liquor store on the way home - I forgot, they close at 4 these days. Twice I've missed out now. One day I will get some more fizz. Don't really need it til the weekend. I was very surprised just how much traffic there was today though, more than last time I was out. I thought people were supposed to be staying home!!!

Well, it will soon be time so here is an asparagus recipe. Must say I had forgotten this one, must get me some puff pastry.

Asparagus and Brie Puff Pastry


1 Tbs Thyme, fresh leaves
1 Egg
1/4 cup Honey
1 Kosher salt and pepper
1 pinch Red pepper flakes
1 Tbs Olive oil, extra virgin
2 sheets Puff pastry, frozen
8 cut into slices 8 ounces brie
2 Tbs Butter, salted
1 bunch asparagus, ends trimmed
1 Tbs extra virgin olive oil
kosher salt and pepper
2 sheets frozen puff pastry, thawed
8 oz brie, cut into 8 slices
1 egg, beaten
1 pinch crushed red pepper flakes
1/4 cup honey
2 Tbs salted butter
1 Tbs fresh thyme leaves

1. Preheat the oven to 375° F. Line a baking sheet with parchment paper.

2. Toss together the asparagus, olive oil, salt and pepper.

3. Roll the pastry sheets out on a floured surface and cut into 8 squares. Place a piece of brie on each square and then add a handful of asparagus. Take 2 corners of the pastry and wrap up and over the asparagus to enclose (see above photo). Transfer to the prepared baking sheet. Repeat with remaining squares. Brush each pastry with egg. Transfer to the oven and bake 20-25 minutes or until golden brown.

4. Meanwhile, melt together the honey, butter, and thyme in a small saucepan over low heat.

5. Serve the pastries warm, drizzled with thyme honey and crushed red pepper. Enjoy

Yield: 8 pastries

Source: Half Baked Harvest

Have a great day, stay safe, stay well
 

Car, Cash, Asparagus, Owls, Supper,

So most of the day I have been singing my little song

You drive 16 miles and what do you get
Another day older and deeper in debt.
St. Peter don't you call me, 'cos I can't go
I owe my soul to the Meineke store..

Finally the garage phoned and said they had been unable to find any reason for steam to be coming out of the car, however, they did find a couple of other problems, a leak in the transmission pan and a hole in the muffler. Of course, how could I escape without something. However, Bob, who runs the place, assured me the car would be ready before they closed (4:00 because of Covid-19). The phone rang and I answered "Debtor's Prison" Bob laughed and said that was awful. He told me the cab was on it's way. I grabbed Matt's walker (easier to put in the trunk than mine) and went to wait for the cab. And wait. Eventually he arrived. Forgot to mention, I checked the mail whilst waiting and was delighted to receive a mask which had been made for me by David Gascoigne's partner. Pretty with birds on, surprise, surprise. Got to the garage and discovered my bill was about $70 less than quoted so I was pleased about that. I had thought of going to Victoria St. Market but I was somewhat tired after collecting the car. Just as well, Matt was beginning to worry.

Funny, when Kathy bought me some bananas last week, I wrapped four of them in a dark plastic bag and put them in the fridge. They keep really well that way and when we ate a couple today, they were delicious. Whilst taking two bananas out of the bag, I discovered a $5 bill, and then a quarter. I messaged Kathy thinking it was her money, turned out it was a refund for an item I had been charged for but not received last week. Hey, I'm rich.

It was a nice sunny day for a change today but not very warm. We opened the patio door for a while but there was quite a chilly breeze coming in. I really, really, want some nice sunshine - why you ask? for the asparagus of course. This year it has been doing OK for rain I think, but we "ain't had no sun." Cab't remember if I mentioned that I spoke to the asparagus farmer and he said they were going to do it in a kind of line where you could get bags of asparagus put in your trunk and all the bags would be $10 worth. I checked and I could get more than one or two bags which I can then split up when I get home for my friends in the building who only want a $5 bag. Any left over, guzzle guts (me) will deal with.

Tomorrow I am joining a phone group session on Owls, just after lunch, looking forward to it. Not sure how it works. Think I just phone a specific number, punch in a code I have been given and then listen. Not like the Alzheimer group who are doing sessions using Zoom so we can all see each other and talk.

I was so tired tonight, I had forgotten I had some flank steak left over from the other day, but when I remembered, I did sautéed cabbage and sliced the beef. Followed by some Dutch Chocolate ice cream. It was good and fairly easy for me to do. Tomorrow I think I will do Butter Chicken. Also pretty easy to do. I am looking for easy right now. I sleep lots, but don't seem to get rested.

I posted this recipe quite a few years ago but thought it sounded so good I would look into making it again. I notice with some of the older recipes, there are things I would now do in the Instant Pot but didn't know anything about that when I published recipes then.

Coconut Shrimp Summer Rolls

"A tropical, drool-worthy mash-up of sweet, crispy shrimp and refreshing summer rolls."

FOR DIPPING SAUCE
5 oz apricot jam
1/4 cup crushed pineapple
1 tsp apple cider vinegar
1/2 tsp red pepper flakes

FOR COLESLAW
1/4 cup water
1/4 cup olive oil
1/2 cup chopped scallion
1/2 cup cilantro
1 garlic clove
1 pinch salt
2 limes, juiced
1/2 cup sour cream
1 cup chopped green cabbage
1 1/2 cups chopped purple cabbage

FOR COCONUT SHRIMP
12 shrimp
3 oz beer
2 eggs
1/2 cup milk
1 cup flour
1/4 tsp baking powder
1/2 tsp salt
5 oz coconut flakes
6 sheets rice paper

 To Make Dipping Sauce:.

. In a bowl, combine apricot jelly, crushed pineapple, apple cider vinegar and red pepper flakes.

. To Make Coleslaw:.

 In a food processor, add water, olive oil, scallions, cilantro, garlic, salt and lime juice. Pulse until combined.

 Then add sour cream and pulse again.

. In a bowl, add chopped green and purple cabbage.

 Drizzle olive oil mixture over the cabbage and mix well.

To Make Coconut Shrimp:.

 In a bowl, whisk beer, egg, milk, flour, baking powder, and salt.

 Dip peeled, headless shrimp in the batter.

Then coat with coconut flakes.

 Fry the breaded shrimp in hot oil until the coconut flakes are golden bown.

 Place shrimp on a drying rack over a sheet tray to allow the excess oil to drip off. Let cool.

 Assembling the Roll:.

On a sheet of moistened rice paper, place a scoop of coleslaw in the middle, edge of the paper (think of it as about 1/3 in from the edge). Then roll and fold until the top of the coleslaw is covered by the rice paper.

After the shrimp cools down and excess oil drips off onto the rack, place two shrimp on the roll

Source: Food.com

Have a great day - stay well, stay safe, stay home.

 

401, Cleaner, Bananas, Book, Noodles Asparagus,

David Gascoigne, on Travels with Birds, posted some pictures on his blog from his recent trip to Long Point which is on Lake Erie, (famous for birding) showing the 401 which is one of the busiest, if not the busiest in Canada, it is usually bumper to bumper and absolutely appalling to travel on if you want to get somewhere in a hurry. When David drove on it a few days ago, it was totally empty. He said there were a few trucks travelling on it. I couldn't believe his pictures of the totally empty road. As I said to him, it reminded me of the main route running north and south in Portugal which is a fabulous road to drive on. Very few cars from one end to the other and the surface is perfect.

Well, my neighbour who was considering cleaning my house for me phoned today and said she was not going to do so at the moment. She would contact me again when this virus business was over. So, I guess I will have a dirty house now. I can't physically manage to clean. I am hoping Matt and I can re-make the beds between after washing the sheets. If it's too hard, we might end up with dirty beds too.

I got into trouble with ladydog today, I was planning to go to the store to get some bananas and she said under no circumstances was I to go out and I was treating this whole thing with a British stiff upper lip. She arranged for me to get some bananas today and more in a couple of days. Thanks ma'am. Ought I to salute to indicate my compliance. Actually at one point we had a damned good laugh about it all. But I did appreciate her organising it for me and her niece for making sure I got them. I worry about it because every time I don't eat bananas, I end up with worse cramps than I get with them. There is nothing wrong with my potassium levels, but I still get cramps very easily.

I didn't know I had so many bossy friends: in the comments yesterday I had people telling me not to go out. However, I just told ladydog I will be going to the asparagus farm come hell or high water. In fact, the farmer, Tim Barrie, is already selling stuff under quarantine conditions and other than that I wouldn't be seeing anyone

A very good friend of mine, David Powers-King, just released a book today and I have just bought it as it is right up my street, a dragon story.

"A princess. A dragon. Their quest.

Terrible things happen whenever Princess Celesia falls in love—she blacks out and attacks her suitors, which makes an alliance with a more powerful nation impossible. Believing that she’s cursed, Celesia is given two choices: marry without love, or be responsible for her kingdom’s demise. Instead, she sneaks off in search of a remedy.

She doesn’t make it far when she encounters a dragon who bears a curse of his own—he is a prince, desperate to reclaim his humanity before the dragon takes over. He's heard of a stone that can lift both of their curses, but neither of them can find it alone, and they’re not the only ones after it. An evil alchemist is intent on using it to steal the land’s magic and dominate the realm. Only together, with the help of an even greater magic, can Celesia and the dragon stop this evil, or be bound forever by their curses."

Another thing I didn't get in my grocery order was spicy oriental noodles. I probably shouldn't eat them but.......... I have them at lunchtime now and again, So, nothing loath, I Googled it and this was the recipe I found. I made them for my lunch today, doesn't take long, didn't have sriracha so used a very hot Tabasco I have, can't remember what pepper it uses right now. I need to look up one that has a soup with it although I did enjoy this. Also I cut back on the amount of sauce because it's only for me. Have enough for tomorrow too. By the way, I cooked the spaghetti in the Instant Pot. Just shove it in and forget it til it's done.

20 Minute Spicy Thai Noodle Bowls

These 20 minute Thai noodle bowls are so easy to whip up! They're packed full of sweet and spicy

Thai flavor!

¼ cup vegetable or canola oil
1 ½ tsp sesame oil
5 Tbs soy sauce
2 tsp rice vinegar
½ tsp Sriracha (more to taste)*
¼ cup peanut butter
2 Tbs honey
2 cloves garlic, minced
1 green onion, minced
½ red bell pepper, thinly sliced
1 carrot, julienned
? cup cilantro, chopped
½ cup dry roasted peanuts (I used Planters), chopped and whole
¼ tsp crushed red pepper flakes
2 Tbs sesame seeds

1. Meanwhile, in a small mixing bowl, combine the vegetable oil, sesame oil, soy sauce, rice vinegar, Sriracha, peanut butter, honey, minced garlic and minced green onion. Whisk vigorously until smooth.

2. Drain the noodles and return to the same large pot. Add the sauce, red bell pepper, carrot, cilantro, peanuts, crushed red pepper flakes and sesame seeds. Toss until combined, serve and garnish as desired.

3. Add more Sriracha if you like spicier noodles!

Yield: 6-8

Source: Life Made Simple

Have a great day
 

Bowling, Asparagus, Freebie.

Sadly, this was the first day of the Winter League and what happened, I got a stomach upset so we couldn't go. How annoying. Mind you, I'm not even sure we are on a team anyway. I haven't been able to get in touch with anyone to ask.

I opened a jar of my pickled asparagus the other day. Delicious. Then I forgot I had done so and until today I didn't eat any more. Unbelievable. It is really crisp and good, I am very pleased with myself LOL.

Today I got my coupon for a free dessert from Red Lobster. Might go there for lunch Tuesday. Must see if ladydog is free to go with us.

Being a limey, I enjoy lamb so was interested in this dish.

Mediterranean Lamb Casserole

This easy take on Greek comfort food is rich, meaty, and tangy. The strong lamb is balanced by sweet onions and carrots, and rich eggplant that are all set off with the warm spices. Tomatoes and yogurt

give it brightness and the pitas provide texture and toastiness. If you’d like to add a veggie side, try a salad or roasted asparagus or broccoli with lemon zest and olive oil.

2 Tbs olive oil
2 lbs ground lamb
2 cups chopped unpeeled eggplant (from 3/4 lb. eggplant)
1 1/2 cups cups chopped onion (from
1 large [12 oz.] onion)
1 cup chopped carrots (from 2 large [7 oz. total] carrots)
2 Tbs chopped fresh oregano
8 medium garlic cloves, minced (1 1/2 Tbsp.)
2 1/2 tsp kosher salt
1 tsp black pepper
1 tsp ground cumin
1/2 tsp ground cinnamon
1 (15-oz.) can diced tomatoes, drained
2 cups uncooked basmati rice
1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed
1 cup plain whole-milk Greek yogurt
4 cups unsalted chicken stock
2 cups crumbled pita chips (2 1/2 oz.)
4 oz feta cheese, crumbled (about 1 cup)
2 Tbs thinly sliced fresh mint
1 tsp paprika
Lemon wedges

1. Preheat oven to 400°F. Heat oil in a 12-inch high sided skillet over medium-high. Add lamb; cook, stirring to crumble, until just browned, 4 to 5 minutes. Add eggplant, onion, and carrots; cook, stirring occasionally, until vegetables are soft, 7 to 8 minutes. Add oregano, garlic, salt, pepper, cumin, and cinnamon; cook, stirring often, 2 minutes. Stir in tomatoes. Bring to a boil over medium-high; reduce heat to medium, and simmer, stirring occasionally, until slightly thickened, 4 to 5 minutes. Stir in rice, chickpeas, and yogurt. Transfer mixture to a 13- x 9-inch casserole dish; pour stock over mixture. Cover tightly with foil.

2. Bake in preheated oven until mixture is bubbly, 30 to 35 minutes. Remove foil; bake an additional 5 minutes. Sprinkle with pita chips and feta; continue baking until lightly browned, about 5 minutes. Remove from oven; let stand 5 minutes. Sprinkle with mint and paprika. Serve with lemon wedges.

Servings: 8

Source: My Recipes

Have a great day
 

British Pubs, Fireworks, Pavlova, Asparagus, Movie,

As an expat Brit, I was interested in this bit of trivia. The number of pubs in Britain peaked at 40,840 in 2002 and steadily decreased to 22,840 by 2018.  Particularly as the pub  was a mecca for us Brits at one time but appears not to be any more. It may be because drinking and driving has largely been wiped out. Matt and I never drink in restaurants any more but do our drinking at home. Mind you many pubs in the  UK are in walking distance of their patrons, maybe those are the ones which have survived. I would like to see a similar statistic on the fish and chip shops which were once a great staple of the British diet but which, I understand, have given way to Indian take outs.

As I sit here typing, I can hear fireworks popping off all around. Poor animals. Second night in a row too. Not only I am sorry for the dogs and cats etc. but for all the other wild animals who must be frightened to death by the noise. Yes, I know they are pretty, and I  used to enjoy them as much as the next person, but having seen at least one of my dogs terrified of the noise, it made me stop and think.

I made my first Pavlova of the summer this year. Strawberries. I prefer them with raspberries but local ones are not around yet. This picture is from 2005. I didn't realise I had been making them that long even if I cheat and don't make the meringue these days.

Went to the asparagus farm on Saturday and got my very last batch for this year. I have a stack of it frozen plus the pickled asparagus which I canned. Don't suppose it will last me mind you. A  year is a heck of a long time. Next thing is fresh corn. I have to buy it at the store as it isn't worth driving a long way for a couple of ears. Matt is not into corn unfortunately. Now ladydog and her husband are nutty about it.

I just watched The Big Heat, a 1953 movie. Funny to see Lee Marvin looking so young. I recognised Gloria Grahame too and couldn't think where from but traced it to Ado Annie in Oklahoma. She said some words in both movies which caused me to recognise her at the beginning. I enjoyed the movie - Glenn Ford was the lead.

I love Endive. I am not sure why it is known as Belgian Endive, but however it is known, it is great served like this.

Stuffed Belgian Endive

6 oz (150 g) goat cheese
3 Tbs (45 ml) milk
1 scallion (green and white part), finely chopped
2 Tbs (30 ml) finely chopped parsley
1 clove garlic, finely chopped
1/4 cup (60 ml) chopped walnuts
Salt and freshly ground black pepper to taste
2 large heads Belgian endive (French endive, witloof) leaves separated

Combine the goat cheese, milk, scallion, parsley, garlic, and walnuts in a bowl and beat with a spoon until smooth and creamy. Spoon or pipe the cheese mixture onto the individual endive leaves.

Serves 4 to 6 as a first course, 8 to 12 as an hors d'oeuvre.

Source: WW Recipes

Have a great day
 

Aftermath, Busy Day, Bowling, Bear, New IP Dish,

I finally got to bed at midnight. This morning, when I rolled out of bed, Matt was much more himself. Incredibly he hasn't felt any pain. I also felt fairly well rested even if I didn't get as many hours as I would have liked. I had a leisurely morning, I cancelled my dental check up on Monday when we got home. After lunch we drove out to the asparagus farm - it was a really nice day and a pleasant drive for both of us. Later I was picked up to go get my groceries. It was a guy I had driven with twice before but I'm afraid I didn't recognise him. Duuh. He and I talk cooking and his daughter and son-in-law live up north and have a website he recommended. Apparently they have chickens now and had a bear visitor who showed considerable interest in them. Could be a tad scary.

Might try the bowling alley on Wednesday afternoon. Haven't been there in a while. Depends how Matt feels.

ladydog keeps asking me if I had made the Instant Pot Butter Chicken and so far I hadn't for one reason or another, so today I did. Most of the work I did before I went shopping and then finished it later. Had to cook some rice, just as well I have two inserts now. then finished making the Chicken. We both thoroughly enjoyed it although I did find it a bit had work for me. Especially as I had all the damned shopping to put away. Not a job I relish. Anyway, for those of you who have an Instant Pot, here is the recipe.

I know nothing about the keto diet although I know causing the body to produce ketones is not supposed to be good for you. Mine didn't look quite like that, but it was good. Thanks ladydog.

Instant Pot Keto Indian Butter Chicken

Restaurant-quality butter chicken in under 30 minutes at home! Join the thousands who have made this very popular Butter Chicken Recipe that went viral. Super easy yet authentic Keto Indian Butter Chicken. An easy Instant Pot Keto Recipe that's family-friendly and ready in 30 minutes.

1 14 oz can diced tomatoes
5-6 cloves garlic
1-2 Tbs minced ginger
1 tsp turmeric
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp salt
1 tsp garam masala
1 tsp ground cumin
1 lb boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)

To finish
4 oz butter cut into cubes (use coconut oil if dairy free)
4 oz heavy cream (use full-fat coconut milk if dairy free)
1 tsp garam masala
1/4 - 1/2 cup chopped cilantro

1. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better

2. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.

3. Open up the pot and remove the chicken carefully and set aside

4. Blend together all the ingredients, preferably using an immersion blender

5. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.

6. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon

7. Take out half the sauce and freeze for later or store in the fridge for 2-3 days

8. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.

9. Serve over rice, or zucchini noodles

10. Using leftover sauce

11. Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.

12. You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

Servings: 4

Source
Author: Urvashi Pitre
Source: TwoSleevers

Author Notes
If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent.

Yes, I know the recipe doesn't call for additional liquid. The chicken and tomatoes release a LOT of liquid. Unless you do something wrong, it will not burn.

Have a great day
 

New Book, Ultra Sound, Exercise Class, Supper,

I should mention my friend Elizabeth Seckman has just released her latest book, Hoosier Dad. I am proud to say I helped with the proofing and quite a bit of encouragement, but it is a very good book. She writes excellent romances and this one is no exception. I think I have read all her books and I certainly have copies of several of them. So, do check this new one out. If you enjoy romances I am sure you will enjoy this one.

This morning (Monday) I was awake at 5:30 and seriously considered getting up and having an Ensure before 6 but decided to get back to sleep. I eventually toddled off for my ultra sound and was extremely hungry by lunchtime. I noticed the gas prices were down this morning and thought about filling up on the way home. In the end I did it later in the day.

After filling myself up with fuel, I went downstairs to exercise class. First time since I was in hospital. I did a lot better than I expected. Almost as well as I used to. Big surprise. Different instructor these days, she certainly kept us moving. A reasonable sized class too for this building. When they first started they had two classes three times a week but not enough people took part. Pity really. Once you get into the swing of things you feel so much better.

Also went to the asparagus farm this afternoon having totally run out. I still haven't had any today, horrors. Normally I eat it every day without fail during the season. Dunno about your neck of the woods but it has been pretty chilly round here. Tim Barrie, the farmer, was saying how much they needed the sun to produce more asparagus. I thought it was cold in our apartment but one of my friends at exercise said her place was less than 70°F this afternoon. Ours was about 74°F. Felt pretty chilly.

I had a cauliflower in the fridge which I wanted to use up. Had leftover pork loin to finish up. Having checked for IP recipes, I discovered that to make a cauliflower cheese is basically the same as making it in a saucepan, so I did just that. Made some cheese sauce, cooked the cauliflower and put them in a dish. I then covered the top with Panko crumbs mixed with a little more cheese and some Paprika and shoved it all under the broiler. Delicious. Simple enough. It looked very much like this when it was finished. Didn't think to take a picture.  No recipe as I assume you all know how to do this. If not, don't hesitate to ask how to make it.

Have to be up early again as Matt has to go to the anaesthetist on Tuesday morning. Next week he has to have his kidney stone zapped.

Asparagus with Anchovies and Garlic

4 tsp extra-virgin olive oil
2 Tbs minced garlic
1/4 tsp crushed red pepper
2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
1 Tbs water
2 tsp anchovy paste or 1 anchovy fillet, minced

1. Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring constantly, until the garlic is fragrant, 30 seconds to 1 minute. Add asparagus, water and anchovy; cook, stirring often, until the asparagus is tender-crisp, 5 to 6 minutes

Servings: 4
Yield: about 3/4 cup each

Source: Eating Well

Have a great day