Blogging, PSWs, Cooking, Video Call, Shopping, Favourites,

Over the weekend I thought of several interesting things to write about, but, being an idiot, I didn't write them down, with the end result that I now cannot think of anything to write about. At least we got PSWs both days, Saturday was fairly early so a shower and exercises were achieved, today (Sunday) she came later and Matt was already dressed. Actually, she came unmasked and I wasn't sure it was the same girl. She ended up by getting a mask from me. As she said, and I perfectly understood, she takes her mask off in the car and this time she had forgotten to put it back on. As this was her second visit, I just left her to do Matt's exercises and to make the beds. I also got her to take the recycling downstairs for me. Later I discovered she had made his bed and not mine, boo hoo. Later on I got a call from tomorrow's PSW and he is coming at 9, not 7. Hooray. Mind you, on Saturday I still had my housecoat on as I was doing laundry. That means dragging to our laundry room and back again, four times all together. Had to do more laundry today due to an accident. On Saturday saw the woman who has started cleaning for me, she was just heading out for her vacation.

I did, however, enjoy my champagne and smoked salmon today. Yesterday I cooked a flank steak in the Instant Pot for supper and tonight I cooked Stuffed Peppers. I have kind of invented my own recipe and it is pretty good. Stuffed Peppers in the Instant Pot are so very easy because you don't have to cook the peppers first which I always thought was a pain. I cook the rice in the Pot first and then later mix everything up and stuff the peppers.

Tomorrow I have a joint video chat coming up with Natalie and Stephanie two of the Social Workers in various fields who have been helping us. Partly, Natalie said, to put a face to the voice they have talked to. Nice for me to do the same.

I am hoping Kathy will be home to do my grocery pick-up on Tuesday (forgot it was Canada Day on Wednesday) I am jealous of these people going off on vacations, it is years since we have been away.

Froze some more of that green stuff today and will probably do some more before I go to bed. Just giving myself an excuse to drive over there again LOL. Reminds me, I bought some Portabella mushrooms which we ate on Saturday. I had forgotten how much I loved them too. For some reason, haven't had them for a long time. Artichokes are another thing I love and haven't had for ages. One of the disadvantages of not going to the store I don't get to see when they are available, if they are available of course.

Reading the tips in this recipe, I have underlined one sentence with which I totally concur.

Asparagus and Shrimp Paté

2 lb (1 kg) shrimp, shelled
½ cup (125 mL) chopped green onions
3 Tbs (45 mL) seasoned rice vinegar
1 Tbs (15 mL) chopped garlic
1 Tbs (15 mL) chopped fresh tarragon
2 Tbs (25 mL) chopped parsley
1 egg
1 egg white
½ cup (125 mL) whipping cream
Salt and freshly ground pepper
1 lb (500 g) medium-size asparagus spears, blanched
Garnish
Fresh tarragon
Lemon slices, optional

1. Preheat oven to 350ºF (180ºC).

2. Combine shrimp, green onions, vinegar, garlic, tarragon and parsley in a food processor. Process until mixture is just combined. While machine is running, add egg, egg white and cream. Stop machine immediately. Mixture should have a little bit of texture left. Season well with salt and pepper.

3. Lay a third of shrimp mixture into a buttered loaf pan. Add a layer of asparagus trimmed to fit pan. If asparagus is too short then add a second piece as well. Add second layer of shrimp mixture and another layer of asparagus. Finish with remaining shrimp mixture.

4. Place loaf pan into a second slightly bigger pan. Fill larger pan with boiling water halfway up loaf pan. Cover loaf pan with a piece of buttered parchment paper and cover tightly with foil.

5. Bake for 55 minutes or until white juices begin to rise and pâté is cooked through in the middle. Cool in pan and pour off any liquid that has gathered. Turn out on to a rectangular plate and decorate with fresh tarragon and lemon slices, if desired.

Servings: 10

Tips
Asparagus, when in season, deserves to be used as much as possible. Combining it with a shrimp purée makes an outstanding pate. To blanch asparagus, toss into a pot of boiling water, bring back to the boil, drain well, and run under cold water.

Author: Lucy Waverman
Source: Food and Drink

Have a great day, stay well, stay safe.
 

Accident, Bowling, Thor: Ragnarok

Our cleaner arrived this morning visibly upset. Turned out that she had had very little sleep and that her daughter had run into the back of another car, totalling the cleaner's car. She was driving a rental this morning. I didn't realise at first, daughter is a learner and mother was along for the practice. Not sure how that works in Canada never been a learner over here. Apparently the police took their own sweet time coming, nobody hurt, so they had to sit there with cars almost swiping them for a couple of hours. She finally called them again and said how dangerous it was where they were. Then they came. An accident is bad enough without extra hassle.

Bowling today, didn't bowl too badly - nor did Matt. However, we were against a team with several top notch players, talk about loaded, so we didn't win a single point.

I just watched a DVD of Thor, Ragnarok. What a long movie, I was getting a tad tired of it in some places. Seemed to go on forever. I did enjoy it though but think they could have shortened it somewhat. I don't think I will be watching it again before I return it to the library.

Being flush with asparagus at the moment, I have been looking at recipes. I must say, I had completely forgotten this one. I do agree with the comment at the end about using asparagus as much as possible while it is in season.

Asparagus and Shrimp Paté

2 lb (1 kg) shrimp, shelled
½ cup (125 mL) chopped green onions
3 Tbs (45 mL) seasoned rice vinegar
1 Tbs (15 mL) chopped garlic
1 Tbs (15 mL) chopped fresh tarragon
2 Tbs (25 mL) chopped parsley
1 egg
1 egg white
½ cup (125 mL) whipping cream
Salt and freshly ground pepper
1 lb (500 g) medium-size asparagus spears, blanched
Garnish
Fresh tarragon
Lemon slices, optional

1. Preheat oven to 350ºF (180ºC).

2. Combine shrimp, green onions, vinegar, garlic, tarragon and parsley in a food processor. Process until mixture is just combined. While machine is running, add egg, egg white and cream. Stop machine immediately. Mixture should have a little bit of texture left. Season well with salt and pepper.

3. Lay a third of shrimp mixture into a buttered loaf pan. Add a layer of asparagus trimmed to fit pan. If asparagus is too short then add a second piece as well. Add second layer of shrimp mixture and another layer of asparagus. Finish with remaining shrimp mixture.

4. Place loaf pan into a second slightly bigger pan. Fill larger pan with boiling water halfway up loaf pan. Cover loaf pan with a piece of buttered parchment paper and cover tightly with foil.

5. Bake for 55 minutes or until white juices begin to rise and pâté is cooked through in the middle. Cool in pan and pour off any liquid that has gathered. Turn out on to a rectangular plate and decorate with fresh tarragon and lemon slices, if desired.

Servings: 10

Tips
Asparagus, when in season, deserves to be used as much as possible. Combining it with a shrimp purée makes an outstanding pate. To blanch asparagus, toss into a pot of boiling water, bring back to the boil, drain well, and run under cold water.

Author: Lucy Waverman
Source: Food and Drink

Have a great day

Ice Cream, Lovage, Aging Backwards,

I don't really remember, for certain, the last time I ate ice cream, but this last week or two I had been craving some so bought some Bryer's chocolate. Yummy. If you don't eat too much at a time it isn't terribly high in calories. Funny how one suddenly gets cravings for things isn't it?

Talking of food, the dentist's receptionist let me know she has some more lovage so I'm going to collect it from her. Might make some more Pea and Lovage soup or might find something else.

Watched an interesting programme about exercising and Aging Backwards. I found this on YouTube so thought a) I would like to have it and b) you might like to watch it. I cannot afford all the DVDs she has made but this will be helpful. I was planning to go back to exercise class anyway, but from what I understand about Miranda Esmonde-White's methods, I can expect to feel fitter and younger by doing her exercises half an hour a day.



We had the Asparagus and Hearts of Palm salad again today, it was good. This time I made it with Coconut Oil which I have been reading about and which is supposed to have many benefits. Particularly for the brain. We shall see.

Here's a delicious recipe - I notice the garnish says tarragon and lemon but the picture shows a few shrimp!!!  I do so agree with the author's comments at the bottom, and as you all know, I take every bit of advantage of asparagus that I can.

Asparagus and Shrimp Paté

2 lb (1 kg) shrimp, shelled
½ cup (125 mL) chopped green onions
3 Tbs (45 mL) seasoned rice vinegar
1 Tbs (15 mL) chopped garlic
1 Tbs (15 mL) chopped fresh tarragon
2 Tbs (25 mL) chopped parsley
1 egg
1 egg white
½ cup (125 mL) whipping cream
Salt and freshly ground pepper
1 lb (500 g) medium-size asparagus spears, blanched

Garnish
Fresh tarragon
Lemon slices, optional

1. Preheat oven to 350ºF (180ºC).

2. Combine shrimp, green onions, vinegar, garlic, tarragon and parsley in a food processor. Process until mixture is just combined. While machine is running, add egg, egg white and cream. Stop machine immediately. Mixture should have a little bit of texture left. Season well with salt and pepper.

3. Lay a third of shrimp mixture into a buttered loaf pan. Add a layer of asparagus trimmed to fit pan. If asparagus is too short then add a second piece as well. Add second layer of shrimp mixture and another layer of asparagus. Finish with remaining shrimp mixture.

4. Place loaf pan into a second slightly bigger pan. Fill larger pan with boiling water halfway up loaf pan. Cover loaf pan with a piece of buttered parchment paper and cover tightly with foil.

5. Bake for 55 minutes or until white juices begin to rise and pâté is cooked through in the middle. Cool in pan and pour off any liquid that has gathered. Turn out on to a rectangular plate and decorate with fresh tarragon and lemon slices, if desired.

Servings: 10

Tips
Asparagus, when in season, deserves to be used as much as possible. Combining it with a shrimp purée makes an outstanding pate. To blanch asparagus, toss into a pot of boiling water, bring back to the boil, drain well, and run under cold water.

Author: Lucy Waverman
Source: Food and Drink



Have a great day

Comet 67P, Bowling, Asparagus,

How about this picture - To get an idea of how large the comet 67P/Churyumov- Gerasimenko is, it has been rendered next to a city. Mind you, I don't know which city. I just hope it isn't destined to visit us. One really doesn't appreciate just how big these things are. This gives a good perspective. Would you believe people are saying there is a conspiracy about this comet and is it, perhaps, an alien space ship?



Bowling on Monday wasn't bad, bowling on Wednesday wasn't bad, bowling on Thursday was pretty lousy. The alley is pretty empty at the moment because the leagues have finished. Our Summer league doesn't start until May 17 which doesn't prevent Matt and I bowling of course. This league goes on until August 16 which will be a kind of banquet no doubt, last year we had KFC. Matt wouldn't touch it. Said he didn't like the look of it. It did look a tad frazzled but still tasted good.

The youngest family member to work at the bowling alley has been in Jamaica for a couple of weeks (I should be so lucky) and comes home today, Thursday. He has discovered he is as nutty as I am

about asparagus but he hasn't yet tasted the farm fresh spears so next time I go, I am going to buy him a bag all to himself (no doubt he will share, but that's his choice of course). Maybe I shouldn't go around ruining everyone's taste for shop bought asparagus LOL. If only the weather would warm up - it is supposed to next week, but this weekend they are actually talking snow flurries. Unbelievable. Or is it, some years ago we were travelling up north, not that far up north either, and it was August and one night we had snow. Not a lot, but nevertheless, snow. I shouldn't use this picture really, it is obviously older because the ends are all pale and woody looking which I have never seen from Barrie's. Of course, if left around, it too would have woody ends - it's one way to be sure it's fresh.

Here's a new one to me, from Food and Drink which is a magazine published by the LCBO or the Liquor Control Board of Ontario.

Asparagus and Shrimp Paté

2 lb (1 kg) shrimp, shelled
½ cup (125 mL) chopped green onions
3 Tbs (45 mL) seasoned rice vinegar
1 Tbs (15 mL) chopped garlic
1 Tbs (15 mL) chopped fresh tarragon
2 Tbs (25 mL) chopped parsley
1 egg
1 egg white
½ cup (125 mL) whipping cream
Salt and freshly ground pepper
1 lb (500 g) medium-size asparagus spears, blanched
Garnish
Fresh tarragon
Lemon slices, optional

1. Preheat oven to 350ºF (180ºC).

2. Combine shrimp, green onions, vinegar, garlic, tarragon and parsley in a food processor. Process until mixture is just combined. While machine is running, add egg, egg white and cream. Stop machine immediately. Mixture should have a little bit of texture left. Season well with salt and pepper.

3. Lay a third of shrimp mixture into a buttered loaf pan. Add a layer of asparagus trimmed to fit pan. If asparagus is too short then add a second piece as well. Add second layer of shrimp mixture and another layer of asparagus. Finish with remaining shrimp mixture.

4. Place loaf pan into a second slightly bigger pan. Fill larger pan with boiling water halfway up loaf pan. Cover loaf pan with a piece of buttered parchment paper and cover tightly with foil.

5. Bake for 55 minutes or until white juices begin to rise and pâté is cooked through in the middle. Cool in pan and pour off any liquid that has gathered. Turn out on to a rectangular plate and decorate with fresh tarragon and lemon slices, if desired.

Servings: 10

Have a great day