Thanksgiving Travel, Optometry, Roadworks, Balconies.

Keep hearing reports on the radio and TV telling how many Americans are travelling this week to get home for the holidays or wherever they are planning to spend Thanksgiving. Flights are packed as are the roads. However, as I said to Matt, I don't think I would want to risk flying anywhere at the moment - too many terrorists around for my liking. Hope I'm wrong.

We saw our optometrist today, annual check up, and no change, no problems. In fact, I have had a somewhat wonky eye (right) for 20 or more years and I told him I thought there was a slight improvement. He said I was right. Hey, wouldn't it be wonderful to get 20/20 sight in that eye again. Not likely to happen though, but any improvement is welcome.

The road works are getting worse at the moment. Don't they know winter is here and outside work won't be possible soon. Everywhere we go there are road workers - nearly always just chatting when we see them!!!

Talking of workers, not much seems to have been going on with the balconies. They have moved one hoist to the front (visitors) parking lot and just parked it there. They have the other one on the ground outside our window but for 2 days as far as we know, nothing has happened anywhere. Yesterday we did have a smattering of snow on the ground in the morning but it had disappeared by mid morning. Maybe they are just waiting for the inspector.

The picture of these shallots made me hunt out the recipe because they looked so delicious. They recommend them as a side for the Thanksgiving Turkey.

Glazed Shallots

1 ¼ lbs (about 36) small shallots, peeled
½ cup white wine
1 cup homemade or low-sodium chicken stock
1 Tbs sugar
1 tsp kosher salt
3 Tbs unsalted butter
A few grinds black pepper

1. In a skillet just large enough to hold the shallots in a single layer, combine the shallots, wine, stock, sugar, salt and 2 tablespoons of the butter. Place over high heat, bring to a boil, lower to a simmer and cook, uncovered, until the liquid evaporates and the shallots are very tender, about 10 to 15 minutes.

2. Raise heat to medium high and cook, shaking the pan frequently, until the shallots begin to brown and are coated with a thick syrup. Remove from heat and add the final tablespoon of butter, shaking the pan until it is melted and incorporated. Serve immediately.

Author: MOLLY O'NEILL
Source: New York Times

Have a great day
 

Bowling, Balconies, Forms, Killer Floods,

Went bowling today of course, Bowled reasonably well but Matt bowled very well so he thrashed me today. He was happy of course. I am still not 100% but getting close to it. I read and was recommended to have some Chicken Noodle Soup so we did, for supper plus a sausage on a bun. Not really up to doing a lot at the moment.

No further news on our balcony as it rained all day. Not really hard, but continuous so I guess that was it. However, we passed all these road works and they were all hard at it, or at least at it, not sure about hard LOL.

All kinds of forms to be signed at the moment and witnessed by someone such as a bank official so will have to do that tomorrow. Have to prove Matt is still alive and kicking to get his pension. They do this every now and again. Pain in the you know what.

Last night we watched a programme on PBS about ancient catastrophic floods which  carved areas of rock during the ice age. The floods did thir carving in a matter of hours and were excessively fast  and powerful  as well as around 800 ft. high. If you follow the link there is a video. This is the programme description:

All over the world, scientists are discovering traces of ancient floods on a scale that dwarfs even the most severe flood disasters of recent times. What triggered these cataclysmic floods, and could they strike again? In the Channeled Scablands of Washington State, the level prairie gives way to bizarre, gargantuan rock formations: house sized boulders seemingly dropped from the sky, a cliff carved by a waterfall twice the height of Niagara, and potholes large enough to swallow cars. Like forensic detenctives at a crime scene, geologists study these strange features and reconstruct catastrophic Ice Age floods more powerful that all the world's top ten rivers combined. NOVA follows their efforts to uncover the geologic fingerprints of other colossal megafloods in Iceland and, improbably, on the seabed of the English Channel. There, another deluge smashed thorugh a land bridge connecting Britain and France hundreds of thousands of years ago and turned Britain into an island for the first time. These great disasters ripped thorugh terrain and transformed continents in a matter of hours - and similar forces reawakened by climate chage are posing an active threat to mountain communities throughout the world today.

This is not the usual sort of recipe, but it looked so delicious I thought I would pass it on.

Baked Lemon and Parsley Stuffed Tomatoes

1. In a large frying pan, saute one onion chopped fine and a clover or two of garlic, minced, in a little olive oil and butter over medium heat.

2. Cut the tops off your tomatoes, use a knife to run around the ribs and turn the contents out into a bowl. Salt the insides of the tomatoes a tad and turn them upside down to drain.

3. Chop the tomato innards and add to the onion and garlic with 4 medium mushrooms, diced, about a quarter of a lemon, zested (and the juice of about half), a cup of breadcrumbs, a handful of chopped parsley, some crumbled feta or goat cheese, and plenty of salt and pepper. We did chilli flakes, too, because they are a staple.

4. Saute for a bit until everything is golden and the breadcrumbs and veggies have absorbed the tomatoey lemon goodness.

5. Stuff the tomato shells with the mixture, drizzle with olive oil, sprinkle with flaky sea salt, and top with grated parmesan-style cheese.

6. Bake in a hot oven 20 minutes or so until everything is cooked through, the tomatoes are soft and rich, and everything smells like you want to eat it RIGHT NOW.

Tips
Have a think too about what you've got in your fridge or pantry that would jazz them up a bit, or if you're just looking to use it up so it won't go to waste. You might prefer a lighter filling if these are for a side dish, but as they were the main for us I made them a bit heartier with the addition of mushrooms - swiss browns, if you can get 'em

Author: Stacey
Source: Veggie Mama

Have a great day

Life in our Neck of the Woods,

Sorry no post yesterday, I am still feeling like a wrung out limp rag. We did go bowling for a couple of games today, not bad although my scores were pitiful. However, you could probably knock me over with a feather. Our team is still in 6th place but my average went down because my bowl aheads are not terribly good.

Much to our surprise we have some railings. Not the whole thing yet, but it's a beginning.

This picture looks like it's snowing, it isn't, it's all the dust, concrete and/or paint on our windows. The bottom half has to be filled with panels and the top with perspex or whatever they are using.

This is from the balconies across from us last year to show you what we will end up with. Hopefully with clean windows too.











Weird thing happened this morning, I was sitting at my desk working on my computer when my camera suddenly turned on, the flash went off and then it turned off again. When I checked, no photo had been taken. I have no idea what or why this happened. Most peculiar.

I wasn't going to include a recipe today as I am feeling so tired, but then I came across this one and thought it would be a good one to include. I've never made meatballs, maybe I should give it a go.

Ginger-Chicken Meatballs with Chinese Broccoli

1 garlic clove, finely grated
1 lb ground chicken
1 Tbs reduced-sodium soy sauce
2 tsp finely grated ginger
4 scallions, thinly sliced, plus more for serving
2 cups low-sodium chicken broth, divided
2 Tbs vegetable oil
1/2 bunch Chinese broccoli, chopped
1/2 tsp crushed red pepper flakes
Kosher salt, freshly ground pepper

1. Using your hands or a rubber spatula, gently mix garlic, chicken, soy sauce, ginger, 4 scallions, and ½ cup broth in a medium bowl just to combine. Scooping out by the tablespoonful, form mixture into 1”-diameter meatballs.

2. Heat oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until golden brown all over, 8–10 minutes. Transfer to a plate.

3. Combine broccoli and red pepper flakes in same skillet, season with salt and pepper, and cook over medium-high heat until broccoli is bright green and crisp-tender, about 5 minutes. Add meatballs and remaining 1½ cups broth. Bring broth to a boil, reduce heat, and simmer until meatballs are cooked through and broccoli is tender, 5–8 minutes. Serve sprinkled with more scallions.

Source: The Bon Appétit Test Kitchen,

Have a great day
 

Balconies, Bowling, Weather,

I totally forgot to mention that our balcony has now been painted both top (roof) and bottom (floor). The did the first floor coat on Tuesday, whilst we were out shopping and I wasn`t too happy to see a lump of something or other under the paint. I hoped they would fix that with the second coat. I am very glad to say they did. Looking good. Now all we have to wait for is the railings. Wonder how long that will take. Been meaning to check where they have been installing them out back and see how far they have got.

Thursday bowling, Matt won 2 games out of the three. However, in the middle game I bowled a 207 which I was very please with. Now all I need to do is bowl that kind of game all the time, especially during league play. Easy, right?

Can't believe this weather although I am glad it is good. It did get colder the other day but now it is bright and sunny. Had to have the air on in the car.  Great for the workmen of course.

Here are the omelets mentioned in yesterday`s blog. I forgot to get any Ricotta so haven't made them yet and have run out of tomatoes. Problems, problems LOL.

Ricotta Omelets

This also makes a great dinner for one; just cut the ingredients in half.

2 Tbs unsalted butter, divided
4 large eggs, beaten to blend, divided
Kosher salt, freshly ground pepper
4 Tbs ricotta, divided
2 Tbs grated Parmesan, divided
2 Tbs chopped fresh basil, divided
1 Tbs chopped fresh chives, divided
Cherry Tomato Vinaigrette (Recipe yesterday)

1. Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat. Season eggs with salt and pepper.

2. Add half of eggs to skillet. Cook eggs, stirring gently with a heatproof silicone spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs evenly to cover bottom of skillet.

3. Top eggs with half of ricotta, Parmesan, basil, and chives. Using spatula, fold up one-third of omelet. Roll omelet over onto itself, then slide omelet onto a plate. Repeat with remaining ingredients to make a second omelet. Top with Cherry Tomato Vinaigrette

Servings: 2


Author: Alison Roman
Source: Bon appetit


Have a great day
 

Supper, Weather, Balconies, Bowling, Krav Maga

I was quite impressed with myself Thursday afternoon, I hadn't been able to do anything about supper because the cleaner was here - changed her day because of a funeral. So when we came home from a) bowling and b) doing a bit of shopping, I rushed around and made Moroccan Style Stuffed Peppers for supper.  So what you might say, but these days doing anything like that, quickly, frequently has me howling with back pain. Or leg pain, or both. I managed to get through it without too much problem.

This morning they were re-painting the roof of our balcony. Not sure why, but I guess they figured 2 coats. Not sure when they will get around to painting the floors. When we came home I noticed that both the hoists which they had been using on our side had gone. I am guessing, hoping, they have taken them round the back to do all the handrails.

After all the gorgeous weather we have been having, today winter is approaching. 10°C and quite chilly. Matt wore shorts, silly Matt. Even the bowling alley owner had gone into long pants today and we usually figure he lasts out til the last minute. Bowling, by the way, was NOT good. Not only that we only won 2 points on Monday. One of the opposing team had the best game of his life, 305. At the beginning he told me he was lucky to get one strike a day. He would choose to prove himself wrong when we were the opposition!!! He is on the Thursday League as well so was there today and said he couldn't buy a mark for love or money.

I mentioned Krav Maga the other day. The Israeli self defense system. I did some Googling about it and found there are two schools in the area. I also found a clip showing just what Krav Maga is like. I think I am a tad too old for this. Pity because I think it would be wonderful to learn. The idea is to defuse the situation.


For years I have been bemoaning the fact that we cannot get fresh shrimp in Ontario. Then Denise of My Life in Retirement said she always uses frozen. I then thought, I always froze the fresh shrimp I bought and brought back to Canada so maybe it wouldn't be so bad, so I bought some the other day. Uncooked and in the shell. I plan to make Shrimp Creole which is a dish we used to be very fond of and here is my recipe. We will be having this on Saturday night. Of course when we lived in North Carolina, I frequently used more shrimp than called for.

Shrimp Creole

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup celery
2 cloves garlic, chopped
3 tsp peanut oil
flour for thickening
ground black pepper
2 cup fresh tomatoes or canned tomatoes drained
1 6oz can tomato paste
1 Bay leaf
1/2 tsp salt
1 tsp sugar
1 tsp chili powder (or Tabasco sauce) and/or fresh chillis
1 Tbs Worcestershire sauce
1/2 cup sherry
1 lb shrimp cleaned and deveined
Parmesan
cooked white rice, basmati for preference

Sauté onions, peppers, celery and garlic in hot oil until tender. Make a roux with a little flour. Add tomatoes, paste, sherry and seasoning. Simmer 45 minutes. Add shrimp and simmer for 10 mins. Just before service add Worcester sauce. Serve over rice and sprinkle with Parmesan.

Servings: 4

Have a great day
 

Drilling, Superintendents, Bowling, Classical Stretch

I was asked, the other day, what time the builders start drilling. The answer is - shortly after 8 a.m. and then they appear to take a break around 10 and then one for lunch. Presumably they do 2 hr stints after lunch but we were out shopping. One woman told my husband this morning that she had been without a balcony for 14 months. I would have been protesting loudly if that had been us.

Our new supers have started work and I met Dave this afternoon - Tuesday. Unfortunately, his wife Debbie's dad is dying so she isn't around at the moment. Not too far away apparently, in the next town. Sad for her though. He seems a nice guy. Bit younger than the last couple.

We have just been watching Miranda Esmonde White who has designed a gentle exercise class which I very much believe in. I watched her a while back but didn't do anything about it. Tonight I decided to order the Beginners Classical Stretch DVD and see what happens. I kind of hope Matt will try them, but I don't think he will somehow.

I want everyone to keep everything crossed for our bowling team today. Sorry if you find walking or typing difficult, but we need all the luck we can get to remain in first place.

No recipe today, not seen anything that particularly appealed to me and it is now bedtime so I am neglecting my blog tonight.

And then I forgot to post.

Have a great day
 

Balconies, Mandarin,

Monday morning I got the notice saying that we had to have our balcony cleared by Wednesday August 2. I figured that. However, what I didn't like is the Asst. Super who has been involved in the balcony work on behalf of the landlords, said he hoped they would get it done before the winter. I hope so too. I would go crazy if we couldn't use our balcony until next year. It's going to be bad enough as it is. Monday afternoon I went down to exercise class (I remembered this week) and we were all talking about the work. Apart from the ones which were totally finished last year,  there are a lot of balconies which are basically complete but don't have walls. People were talking witholding rent, I was previously thinking reducing what we are paying. If it happens that is. This photo, from last year, shows just about where we are at. They will be building the scaffolding any day now which is what the gravel base is for. All of today they have been carrying all their stuff round to this side

Today we are going Mandarinning again!! Sadly they stopped serving chocolate bacon yesterday, I had been hoping to go with our friends last week but they couldn't make it. Guess we could have gone on our own. Maybe I should try making chocolate bacon myself. We had a fill in teacher at class Monday, she was saying she had spent the weekend pickling beets and canning tomatoes. I was going to give her this blog address but forgot about it at the end.

Eating Well have a diet plan - well in fact they have several which are based on a calorie count. This recipe is one of the things they suggest for supper on one of the days. I thought it looked good. These peppers are actually 401 calories per serving.

Moroccan-Style Stuffed Peppers

Aromatic savory-and-sweet stuffed peppers are a satisfying supper, thanks to lean beef, brown rice and bell pepper in each bite. Serve with rainbow chard sautéed with olive oil, garlic and parsley.

1 8- to 10-ounce bag microwavable brown rice or 1? cups cooked brown rice
4 medium-to-large bell peppers, tops cut off and seeded
1 lb lean (90% or leaner) ground beef
4 cloves garlic, minced
½ cup currants
2 tsp ground cumin
1 tsp ground cinnamon
2 ½ cups low-sodium vegetable juice, such as V8, divided
¼ cup chopped fresh mint, plus more for garnish
1 tsp freshly grated orange zest
¾ tsp salt
¼ tsp freshly ground pepper

1. Heat rice according to package directions. (If using cooked rice, skip to Step 2.) Place peppers upside-down in a microwave-safe round casserole dish just large enough to fit them. Add ½ inch water to the dish and cover with a lid or inverted dinner plate. Microwave on High until the peppers are tender but still hold their shape, 3 to 6 minutes. Drain the water and turn the peppers right-side up. Meanwhile, cook beef and garlic in a large nonstick skillet over medium-high heat, breaking up the beef with a wooden spoon, until no longer pink, 4 to 6 minutes. Stir in currants, cumin and cinnamon; cook for 1 minute. Stir in the rice and cook for 30 seconds more. Remove from the heat and stir in ½ cup vegetable juice, cup mint, orange zest, salt and pepper. Spoon the beef mixture into the peppers. Pour the remaining 2 cups vegetable juice into the dish and cover. Microwave on High until the juice and filling are hot, 2 to 3 minutes. Serve the peppers with the sauce; garnish with mint, if desired.

Servings: 4

Author: David Bonom
Source: EatingWell Magazine

Have a great day
 

Book, Bowling, Zoos and Safari Parks, Balconies,

I am now well into The English Assassin by Daniel Silva which was the first of his books I could get hold of. I am enjoying the book very much thanks to Denise Hammond of My Life in Retirement. I have ordered a couple more of his books from the library. If you like spies and thrillers you would like these too.

Thursday afternoon Matt got his own back for last week and thrashed me over three games. I couldn't bowl worth a damn although I bowled quite well on Wednesday.



The TV was on in the bowling alley and I saw an announcement that this was the

Basil standing and Onyx

last summer to visit the Panda exhibition in Toronto zoo. Presumably they are going back to China at the end of the year. I would love to go but it is such a vast zoo, I understand, that I could never manage to walk around and last time I asked,, they didn't have motorized carts one could drive around in. Grocery stores do, why not zoos. They do have wheelchairs but that means someone has to push you. I was telling the grandson at the alley about the Pandas and he was unaware that they were only on loan. He said he

Basil and I

had been looking into visiting the African Lion Safari (not very far from here) but that it was close on $40 these days. We used to go there a lot when we first came to Canada and then after we returned from the States, Matt took on part time security work for something to do and was stationed at the Safari Park for a while. At night of course, but he did get to see a lot of the animals and it was during this period that they allowed Matt and I to visit the cheetah orphans that they were "socialising" and we went into the cages with them. Like big pussy cats even though one nipped me in the bum. They were less than a year old.

I've just discovered that, according to Avon, it is National Lipstick Day on the 29th!!! Needless to say they have a special on lipsticks. Never heard of this, have you?

They are tearing up roads near us, we pass by on the way to the bowling alley. Both Wednesday and Thursday there didn't seem to be anybody working there. Very odd. Torn up half of a very busy road and then have abandoned it.  Which reminds me, the construction crew have now fenced off the area below us which presumably means they are planning to start on our balconies any time. They have dug a trench underneath our tier and I have no idea why. They don't seem to have done that anywhere else. Of course this means that I will be moaning and groaning about the noise and everything else - dreading it. Our balcony door will be sealed shut until they have finished. We have two tiny little windows which won't let in a lot of air. The guy who installed our new a/c said it would be OK to run it in the evening when they had gone, but not, of course, whilst they are drilling out all the walls.

I thought these sounded rather tasty although I haven't a clue what Peppadew peppers are, in or out of brine. Will have to do some googling. I have included a link.

Chicken Spiedie Skewers with Italian Dressing

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting

them on soft Italian bread, either.

1 garlic clove, finely grated
5 Tbs white wine vinegar
2 Tbs chopped Peppadew peppers in brine
1 Tbs mayonnaise
1 Tbs sugar
1 ½ tsp dried oregano
½ cup olive oil, plus more
Kosher salt, freshly ground pepper
1 ½ lbs skinless, boneless chicken thighs (about 6)
1 large sweet onion, sliced ½ inch thick
2 beefsteak tomatoes (about 1 pound), sliced ¼ inch thick
Oregano leaves and lemon wedges (for serving)

Six to nine 8-inch metal skewers, or wooden skewers soaked 30 minutes in water


Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and ½ cup oil in a medium bowl; season with salt and pepper. Transfer half of dressing to a small bowl; cover and chill until ready to serve.

Cut chicken thighs lengthwise into long strips, about 1"–1½" wide (you should get 2–3 pieces per thigh). Combine chicken and remaining dressing in a large resealable plastic bag. Seal bag, pressing out any air. Turn to coat and chill at least 20 minutes and up to 1 day.

Prepare a grill for medium-high heat; oil grate. Remove chicken from dressing; discard dressing. Thread 2 pieces of chicken onto each skewer. Season chicken lightly with salt and grill, turning occasionally, until golden brown and cooked through, 8–10 minutes.

Meanwhile, drizzle onion with oil; season with salt. Grill until browned on both sides but still firm in center, about 3 minutes per side. Transfer to a large bowl and add tomatoes and a couple splashes of reserved dressing. Toss to coat; season salad with salt and pepper. Top salad and chicken with oregano leaves.

Serve chicken with salad, reserved dressing, and lemon wedges for squeezing over.

Servings: 4

Author: Chris Morocco
Source: Bon Appétit

Have a great day
 

Balconies, Father's Day, Recipe Trial,

Well, they are getting close, ton Thursday they started working on the other side of our wing, i.e. the apartments across the corridor from us. I wonder how long they will take now. They seem to be working differently this year and leaving the new walls til the very last.

Our building is Y shaped and in this picture we are on the left, the extreme left is the back of the building. The apartments on the right have all been done, they were the first.

Matt exchanged phone calls with his two daughters on Sunday - they had sent cards earlier of course. As for us, we spent Father's Day the same way we spend all our Sundays. Both of us wishing we could bowl on Monday but of course, we can't do that until September. At least I can go to exercise class, I just wish I could persuade Matt to do so as well, it does me a lot of good.

Having announced, on Saturday, that we were having lamb chops for supper, I changed my mind. I had forgotten we had bought some pork tenderloins at Costco the other day, so that is what I decided to cook. I found the following recipe and it turned out very well. Matt couldn't stop praising it. We had enough left over for another meal including the excellent, if somewhat calorie laden, sauce. I used the mustard I wrote about last week which I had bought at the asparagus farm, it is mixed with horseradish already. I forgot the chives, but I don't have any anyway. I ended up with a lot of sauce too. As I said, it was delicious.

Pork Tenderloin Diablo

"This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly

delicious."

1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 tsp vegetable oil
1/2 cup chicken broth
2 Tbs heavy cream
1 Tbs extra-hot prepared horseradish
1 Tbs Dijon mustard
1/4 tsp cayenne pepper
1 Tbs cold butter
1 tsp chopped fresh chives

1. Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.

2. Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.

3. Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.

4. Slice pork into 1/2-inch slices and serve topped with sauce.

Servings: 3

Tips
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Author: Chef John
Source: AllRecipes

Have a great day

Paris Accords, Pix, Balconies, Bowling,

I cannot believe what Trump did. I liked the comment I heard "Make the world great again".

Not much good at this yet, but I quite liked this pic of a street near us. Actually we are surrounded by lots of gorgeous trees and consider ourselves very lucky to have hit on this area to live. Be even better once they have finished the damned balconies. They seem to be getting on pretty quickly so maybe I was wrong and they will get to us by the end of the summer.

When Matt and I went bowling today, Thursday, I was pleased to discover we ended up taking 5 of a possible 7 points leaving us still in 4th place. I had two fairly good games for the team yesterday. Today I had one really good game and one pretty good game. One which didn't need talking about!! Matt only beat me once today. Actually I have been trying out a new position on the alley approach from which to bowl, seems it might be working for me.

After a month or so of asparagus recipes I thought it was time for a change, I know I am alone in my total fanaticism when it comes to asparagus. We haven't had lamb chops for a while, for a silly reason really, Costco do not take Visa, I rarely have enough cash on hand to shop there and they have the best lamb chops in the area. These chops are prepared using very Indian herbs and spices and would, I imagine, taste delicious.

Spice-Marinated And Grilled Lamb Chops

You don’t need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render. This recipe is from Gunpowder, an Indian restaurant in

London.

½ tsp fennel seeds
1 serrano chile, finely grated
1 2-inch piece ginger, peeled, finely grated
4 garlic cloves, finely grated
¼ cup crème fraîche or sour cream
2 Tbs fresh lime juice
1 Tbs mustard oil (optional)
1 tsp dried mango powder (amchoor; optional)
1 tsp dried fenugreek leaves
1 tsp freshly ground black pepper
½ tsp finely grated nutmeg
1 tsp Kashmiri chili powder or paprika, plus more for serving
2 Tbs vegetable oil, plus more for grill
12 lamb rib chops (about 2 ¼ pounds total), frenched
Kosher salt
Mint leaves, cilantro leaves with tender stems, and lemon wedges (for serving)

1. Toast fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant, about 45 seconds; let cool. Finely grind in spice mill or with mortar and pestle. Transfer to a large bowl; add in chile, ginger, garlic, crème fraîche, lime juice, mustard oil (if using), mango powder (if using), fenugreek leaves, pepper, nutmeg, 1 tsp. chili powder, and 2 Tbsp. vegetable oil and mix well. Season lamb chops with salt and add to marinade; turn to coat. Cover and chill at least 2 hours.

2. Let lamb chops sit at room temperature 1 hour before grilling.

3. Prepare a grill for medium heat; oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter; let rest 5–10 minutes.

4. Top lamb with mint and cilantro and dust with more chili powder. Serve with lemon wedges.

Do Ahead: Lamb can be marinated 12 hours ahead. Keep chilled.

Servings: 4

Have a great day
 

Charity, Sales, Balconies

Me, being me, would love to give to all the animal or environmental charities that email me constantly. I used to donate to the World Wildlife Fun regularly but these days I just cannot afford to do so any more. I've never donated to "human assistance" charities because I have always figured there are plenty of people to do so and not as many to support wildlife.

I am also very delighted that Black Friday and Cyber Monday are now gone although I am sure some of the companies will be extending their sales. I had dozens of emails labeled to attract my attention. They did, they attracted the Delete button. Some of my friends apparently found some good bargains on laptops etc. but as I am not in the market for anything like that at the moment my feeling was "leave me alone". Of course I get lots of recipe emails, but I like those.

I am surprised how many people around here have put up their outside decorations and, I assume, their inside ones as well. It isn't even December yet. I made a tentative suggestion of doing ours next weekend and got a grumbling response. We'll see.

I visited a neighbour today who's new balcony is in place. The deck surface is actually rough not smooth as it looked from a distance. But you can also see the marks of the workmen's boots!! My neighbour told me the glass part is 9 inches. There is drainage under the walls.

Whilst there, I took a picture of our balcony from hers.

Ours is the first one you can see with a hole in the wall. Below us all the floors have no balconies at all. The window on the right is where I am right now.

This may well be an easy dish to have on hand when you are so busy with everything else at this time of year.

Slow cooker cheesy chicken bake

Essentials recipe Slow cooker cheesy chicken bake is a great family recipe made with chicken thighs, mushrooms and cheese. This recipe uses chicken thighs, which are a cheaper cut of chicken but are so tender, meaning you'll save some money with this easy midweek recipe. Make a double batch and

freeze one, which you can cook from frozen another day

8 skinless and boneless chicken thighs
2 tbsp seasoned flour
1 onion, sliced
250 g button mushrooms, wiped clean
3 garlic cloves, crushed
2 tsp fresh thyme leaves
200 ml hot chicken stock
2 30g bag unsalted crisps (bag of chips)
100 g Gruyere, grated

1. In a bag, shake the chicken with the seasoned flour until well coated. Put in the bottom of the slow cooker.

2. Add the onion, mushrooms, garlic and thyme. Pour over the hot stock and cover, set the slow cooker to medium-high and leave for 3-4 hours.

3. Once cooked through and tender turn off the cooker and divide the mixture between 4 foil dishes and allow to cool. Once cooled, scatter over the crisps and cheese, cover with a lid and freeze. Or eat as a casserole with mash.

4. Cook from frozen at 160C, gas 2 for 1 hour. Or decant the casserole into a baking dish, add the crisps and cheese topping and bake for 30 mins at 200C, gas 6.

Servings: 4

Tips
If you don't own a slow cooker you could try this recipe in a casserole dish in the oven on a low heat

Source: GoodtoKnow

Have a great day

Meds, Lunch, Balconies Guest Blog,

Wednesday, i.e. today, I am guesting on The Really Real Housewives of America if you would like to nip over and take a look. So nice of them to have me to visit,

I told you about me and statins - I get bad cramps. Well last week an internist tried me out on a new cholesterol pill, not a statin. Seems to be OK so far, but I did get a bit dizzy headed and feeling nauseous; checking the possible side effects, that seems to fit in. Which is why there was no blog yesterday. I did go bowling but wasted my time. Matt did OK, but I bowled almost as badly as the worst bowler in our league, and she is bad LOL. I then heard from a friend that Psyllium husk helps reduce cholesterol - it is apparently similar to Metamucil. Our foot nurse happened to be here Tuesday morning so I checked it with her. She said hadn't heard of psyllium husk but was certainly aware that Metamucil was helpful in reducing cholesterol. Also spoke to the pharmacist and he suggested I took the pill in the evening with food.

However, this being Tuesday as I write, I will be going to the Mandarin for lunch. We got to the Mandarin at about 12 and waited for 15 minutes. No sign of our friends so we went in to lunch. I had tried phoning, no luck. We enjoyed our lunch but were a bit concerned about our friends. When I got home I checked the emails, dummy, it was next Tuesday the 29th. They happened to phone us later in the day and we have arranged to go next Tuesday anyway. Suits me, I love to go there as you know. They had some very good salmon today and of course, I had a few dumplings.

I have been working on Christmas Cards the last couple of days. More duh, forgot to go to the post office on the way home. Talking of home, the construction workers seem to be packing up for the winter. They have even been moving the fences so most of the grounds are accessible again.Wonder when they will come back. They started in May this year. I feel sorry for the people who have no balcony still. All the new balcony rails have been put in the underground garage and fenced off - I cannot see anyone stealing them mind you, they are extremely heavy.

Wednesday, i.e. today, I am guesting on The Really Real Housewives of America if you would like to nip over and take a look. So nice of them to have me to visit.

I just found this recipe in my cooking programme, Living Cookbook, and thought it looked good enough to eat.

Pistachio Cake with White Chocolate Buttercream

1 2/3 cups all-purpose flour

4 tsp baking powder
1/2 tsp baking soda
3/4 cup butter (no substitutes), softened
2 cups sugar
1 tsp vanilla
1 tsp almond extract
1 cup buttermilk or sour milk
6 large egg whites
1 1/2 cups toasted chopped pistachio nuts
2 tsp finely shredded orange peel
1/2 cup sugar
2 Tbs all-purpose flour
6 large egg yolks
1 1/2 cups milk
1 6-ounce package white baking bars
1 1/2 tsp vanilla
1/2 tsp almond extract
1 cup butter, softened (no substitutes)
1 recipe Caramelized Pistachio shards (optional)

1. Preheat oven to 350 degrees F. Grease and lightly flour three 8x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, and baking soda; set aside.

2. Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy. Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.

3. Thoroughly wash and dry beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Fold in the pistachio nuts and the orange peel. Pour batter into prepared pans.

4. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans and cool thoroughly on wire racks.

5. Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks. Beat mixture with a wire whisk until combined; set aside. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling. Remove from heat. Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan. Cook over medium heat until bubbly, whisking constantly. Cook 2 minutes more. Remove from heat. Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract. Let stand for 1 minute; stir until smooth. Transfer mixture to a bowl. Cover surface with plastic wrap to prevent skin from forming; cool to room temperature. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy. Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined. Spread between layers and over cake.

6. If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip. Serve immediately or cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. Just before serving, if desired, top with Caramelized Pistachio Shards. Makes 12 servings.

Caramelized Pistachio Shards

1. Preheat oven to 350 degrees F. Line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Bake in preheated oven 6 to 8 minutes or until lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. When sugar begins to melt, reduce heat to low. Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon. Remove pan from heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot baking sheet. Let cool for 1 minute. Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull. Let cool thoroughly on foil. Break into pieces; store tightly covered.

Servings: 12

Source: Better Homes and Gardens®.

Have a great day

Balconies Again, Bowling, Duck Fat,

Not a heck of a lot going on in our lives at the moment. I am preoccupied with watching the contract workers. Matt couldn't be less interested. Don't understand  that. They worked until dark today and are definitely taking advantage of DST because they started work at 7 a.m. whereas recently they have been starting at 8. I also discovered why they have drilled semi circular holes in some balconies, including ours. It's because of the struts as you can see here underneath the balcony. With the holes they have drilled, they can insert the struts into the walls so they don't have to move them as they did before. I didn't realise they were going to use the same method as before as they seem to have  been using the hoists lately.

Bowling today of course and I am delighted to say we took all 7 points from the top team. How much that has helped our position I don't know. Not really sure why I bother about it, we are not really a competitive bunch but it's nice not to be near the bottom just the same.

Having posted a recipe for Cassoulet yesterday,  I spent a little time today trying to locate rendered duck fat for the cassoulet, I did find it at Olive Nation, but didn't order it as the recipe calls for 2 tbs. optional, and the jar is certainly more  than that. Not sure how it would keep. I thought my local deli store might have it but they didn't. I came across the following recipe which is a possible copy of the cassoulet but much simpler plus it doesn't have chicken. Mind you, English sausages are really good too. The only sausages I have come across which really compare are the Jimmy Dean pork sausages I used to buy in the States although last time we were in the Carolinas I couldn't find them anywhere. Decided to google. The duck fat will keep 6 months in the fridge and 6-9 months in the freezer. I would still have to make a lot of cassoulet to use up the jar though I think. I couldn't find out just how much was in  this jar. However, I have just asked them out of interest.

Sausage Casserole

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly

before serving.

1 tbs olive oil
8 thick sausages
1 onion, peeled and cut into slices
2 garlic cloves, peeled and finely chopped
1 leek, washed and cut into thick slices
2 medium potatoes, peeled and cut into chunks (approx 450g)
2 tsp smoked paprika
2 400g tins plum tomatoes
Splash of red wine
200 ml beef stock
350 g cannellini beans (drained weight)
Salt and pepper
Small handful of flat-leaf parsley or chives, chopped
Crusty bread, to serve

1. Heat the oil in a large sauté pan and fry the sausages for 8-10 mins, turning frequently until browned all over. Remove from the pan, cut in half and set aside.

2. Drain any excess oil from the pan then add the onion and garlic and sauté for a few minutes to soften. Add in the leeks, potato and smoked paprika and cook for 4-5 mins.

3. Pour in the tomatoes, red wine and stock and bring to the boil. Reduce the heat and return the sausage pieces to the pan, along with the cannellini beans. Cover with a lid and cook for 20-25 mins over a low heat, stirring occasionally. Remove the lid and continue to cook for a further 5-10 mins.

4. Season to taste, and scatter with parsley or chives. Serve with crusty bread.

Servings: 6

Source: Good to Know

Author Notes
Make the ultimate sausage casserole with our classic sausage casserole recipe - it's easy! Give sausages a smoky flavour by braising them in a tomato and paprika sauce with warming cannellini beans and potatoes. This recipe serves 4-6 people and is perfect if you're got a lot of people to feed. Cook your sausage casserole in just 50 mins for smoky, tender sausages every time. This recipe is certainly a classic that you'll want to make time and time again. This hearty casserole takes only 15 mins to prepare and then it cooks itself which is ideal if you're looking for something easy for dinner. Leftovers can be stored in an airtight container in the fridge for up to 2 days, make sure you reheat thoroughly before serving. This casserole is perfect served with rice, potatoes and crusty bread for dipping.


Have a great day
 

Our Park, Our Balcony.

I went on the balcony in my nightdress to get this picture with cranes to the left of me and cranes down below me together with drilling noises.

It has been rainy so the minute I saw the sun on these trees I dashed out there.

Just as well I did, by lunchtime they had blocked our door and were drilling our balcony wall. We headed to the bowling alley as fast as we could.When we finally got back, we found out they had drilled a small semi circle into the foot of our wall which they had then boarded over. The balcony door was now able to be opened again. So what the heck that is all about I don't know. I have noticed other balconies, out front, with the same semi circle cut out. Not very high. So who knows, presumably they do!!!

I bowled like a man, sorry woman, with no arms today. I did beat Matt on the last game but it was nothing to shout about. The alley owner says I don't think positively enough.

This is a recipe from an English source, hence all the metric measures. However, it is very easy to convert these days, just google. Streaky bacon is the kind available in North America anyway. I have never heard of chantenay carrots so provided a link but I assume just everyday carrots will be fine.

Leek and Chicken Filo Pastry Pie

Woman's Weekly recipe The sweet leeks in this chicken pie add a subtle flavour and soft texture to compliment the buttery, crisp filo topping. This recipe includes potatoes in the pie filling to make a

filling meal that the whole family will enjoy. You could use turkey in the place of chicken too, if you fancy it. Serving up to eight people, there'll be plenty of this tasty pie to go around.

75 g butter, melted
2 large leeks, trimmed, halved lengthways and washed, then cut into chunks
150 g diced pancetta
600 ml full-cream milk
3 level tbs cornstarch
2 tbs wholegrain mustard
30 g fresh chopped parsley
250 g cooked chicken in pieces
100 g cooked chantenay carrots
250 g cooked new potatoes, cut into chunks
270 g pack of 6 filo pastry sheets, thawed if frozen
Add more chicken, or some ham and other veg, if you like. Instead of pancetta, you can use 6 rashers of streaky bacon, chopped.

1. Heat 1 tbs of the butter in a large pan, add the leeks, season well, cover and cook slowly for 8 minutes until softened. Add the pancetta and cook for another 3 minutes.

2. Whisk the milk with the cornflour in a pan over a medium heat for 5 minutes to make a thick sauce. Season well and add 1 tbs of the butter, the mustard and parsley and season.

3. Set the oven to 200°C/392°F/Gas Mark 6. Add the sauce to the leeks and stir in the chicken, carrots and potatoes. Spoon into the pie dish.

4. Cut the pile of pastry sheets in half to make 12 squares. Brush butter over them, one at a time, scrunching them into a loose ball and fitting them, side by side, on top of the pie filling. Put the dish on a baking sheet and bake for 35-40 minutes until golden and the filling is bubbling out. Leave for 5 minutes before serving.

Servings: 8

Have a great day
 

Balcony Woes, Shopping, Election,

So there was I,in a tizzy this morning, because I saw they were bringing their hoists right under our windows. I thought nobody had told us and we needed to clear out balcony. In the end, I called down to the guys below and they assured me they would only be working up to the 4th balcony. I had seen something about this on a notice but hadn't really taken it in that they would be coming round to us too. Seems a bit daft to me, they are cutting out the walls on balconies up to and including the 4th and then they have the balcony walls laid on the ground and someone is breaking them up by drilling them!! Not only that, having started to put up balcony walls across from us, they have stopped and left the job half finished. Doesn't seem like any rhyme or reason to me. We now have several tiers around the building where the balcony walls up to the 4th have been removed. This is where they were with the railings when I posted the pic a few days ago and this is where they still are. Of course what they were doing below us was bloody noisy.

So we went shopping. Spent a small fortune, but there were several items at 2 for $ but if you bought just one it was more expensive and although Matt didn't want me to pick them up, only the ones on my shopping list you understand, I did anyway. Why wouldn't I? In the long run it saves money.

Thank goodness the American election finally takes place next week. It will, at least, get resolved one way or another. Of course if HE loses he will say it was rigged.

The name of this blog includes the word Chocolate but I haven't posted anything chocolatey for a while. Here is something which really fills the bill.

Rich Chocolate Mousse Cake

This chocolate mousse cake is a patisserie-style glazed mousse torte. It does take some time to make, assemble and set, so start preparing it at least a day ahead of when you intend to serve it.

Cake
½ cup boiling water
2 oz unsweetened chocolate, chopped
¼ cup unsalted butter, cut into pieces
1 large large egg, at room temperature
½ cup sugar
1 tsp vanilla extract
1 ¼ cup all-purpose flour
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
½ cup hot, strongly brewed coffee
Mousse
3 cup whipping cream, divided
12 oz semisweet chocolate, chopped
3 large egg yolks, at room temperature
½ cup sugar
1/2 cup water
Chocolate Glaze
½ cup water
1 cup sugar
½ cup whipping cream
½ cup Dutch process cocoa powder, sifted
1 ½ Tbs unflavoured gelatin powder

1. For the cake, preheat the oven to 325 F. Grease 2 8-inch round cake pans, line the bottoms with parchment paper and then lightly dust the sides of the pan with flour, tapping out any excess. *Please note that only 1 cake layer is needed for this recipe, but it is easiest to make this recipe in its full measure and freeze the second cake for a later use.

2. Whisk the boiling water, chocolate and butter together until melted (it will be visibly grainy) and set aside.

3. Whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on high speed) and then fold in the chocolate mixture by hand.

4. Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in the hot coffee (this will make the batter become fluid). Divide the batter evenly between the 2 pans.

5. Bake the cakes for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool completely in the pans.

6. For the mousse, have ready a 9-inch springform pan, lining the bottom with parchment paper (in order to make the mousse-filled cake easier to remove from the pan). Whip 1 ½ cups of the whipping cream until it holds a medium peak when the beaters are lifted and chill.

7. Heat the remaining 1 ½ cups of cream to just below a simmer and then pour it over the chopped chocolate. Let this sit one minute, then gently stir until incorporated. Set aside.

8. Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and water in a small saucepot over high heat and boil (occasionally brushing the sides of the pot with water) until it reaches 250 F on a candy thermometer. Start whipping the egg yolks on medium speed and then carefully pour the hot sugar down the side of the bowl to avoid splashing, and then increase the mixer speed until high and whip until this has doubled in volume and cooled to about 105 F (just above body temperature).

9. Measure the temperature of the ganache to ensure it is close to 105 F as well, and fold the ganache into the whipped yolks. Let this cool for 15 minutes, or until just above room temperature, then fold in the chilled whipped cream in 2 additions.

10. Pour half of the mousse into the ungreased springform pan. Slice one of the cake layers in half horizontally and place this over the mousse, as centred as possible. Pour the remaining mousse over the cake layer and gently place the other half of the cake layer on top, pressing gently just so the mousse covers the sides of the cake, but not so that it sinks in. Wrap the pan in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight.

11. While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in ¼ cup of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours.

12. To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm the pan so that it releases from the pan, the sides first and then the top. Warm the chilled glaze while whisking occasionally until just melted and smooth and pour this over the torte, spreading gently with a spatula to ensure that it covers the top and sides of the torte evenly. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and store chilled until ready to serve.

13. The cake will keep, refrigerated, for up to 4 days.

Servings: 12-16
Yield: Makes 1 9-inch cake

Author: Anna Olson

Have a great day

Balconies.

Well, they started on May 7 and they have finally started erecting the walls of the balconies.

We had been hearing the noise of drilling the balcony walls and floors which seemed quite close. During the late afternoon I went down to look out of the back door and much to my surprise, they have taken down the balcony walls and floors on all but 2 of the nine tiers at the back. At that rate, they will be on our side in no time. Of course winter is setting in and I don't know how much they can achieve in the cold and snow. I understand you cannot pour concrete under a certain temperature and this morning everywhere was white with frost. I just checked, any time you have 3 days of less than 40°F (4.4° C) it is apparently too cold. Well, in winter, we have lots of days like that. We will see what happens I guess.

I thought with turkey season coming up I would post this recipe. I don't know about you, but I only cook a turkey once a year and always have to hunt for instructions. So this saves you hunting. It doesn't include stuffing of course which changes the whole deal.

how to roast a turkey

Prep time

30 mins

Cook time

4 hours

Total time

4 hours 30 mins

How to Roast a Turkey - learn easy techniques to perfectly roast a turkey. Step by step instructions from start to finish.

Author: Joanna Cismaru

Serves: 8

ingredients

• 1 fresh turkey (10 to 12 lbs)
• ½ cup butter
• 1 lemon, zested and juiced
• 1 tsp fresh thyme leaves, chopped
• salt and pepper to taste
• 1 bunch of fresh thyme
• 1 onion, quartered
• 10 cloves garlic

instructions

1. Preheat the oven to 350 F degrees.
2. In a small saucepan melt the butter over medium heat. Add the lemon zest and juice and the teaspoon of thyme to the butter and stir. Set aside.
3. Wash the turkey and make sure you remove the giblets from inside the turkey cavity. I also usually trim some of the excess fat around the neck of the turkey.
4. Place the turkey in a large roasting pan with a roasting rack. Salt and pepper the inside of the turkey cavity. Stuff the turkey with the onion, garlic and thyme.
5. Brush the turkey with the butter mixture all over and generously season with salt and pepper.
6. Tuck the wing tips under the body of the turkey, this will help stabilize the turkey when carving, plus it makes it easier to carve the breast. Tie the legs together with butcher twine.
7. Cover the turkey with the lid, or if your roasting pan doesn't have a lid cover with aluminum foil.
8. Roast the turkey for an hour, remove lid or aluminum foil. Roast for an additional 2 to 3 hours. Use a meat thermometer to know when the turkey is done. When the thermometer is inserted in the breast it should read 165 F degrees, and 180 F degrees in the thigh.
9. Remove the turkey from the roasting pan to a cutting board and cover with aluminum foil. Let it rest for 20 minutes.
10. Slice turkey and serve.

Have a great day