Pre-op. Jalapeño Jelly, Twilight, Parking.

Went for my pre-op and this time it went by quite quickly. I had forgotten last year I had to wait forever to get bloodwork done, this time she came and did it in the nurses office where I was already somewhat stripped from when she took my blood pressure. She hurt too, worse than the girl who took my blood at the lab last week. Had an ECG as well plus I was told all the usual stuff, don’t eat, don’t wear makeup or jewellery, etc. I had one question though, one pill he specifically wanted me to be sure and take has to be taken on a full stomach – she didn’t have the answer so suggested I phone the surgeon’s office to ask them. Parking only cost us $3, not too bad. In the hospital lobby they were selling home baked goodies. They asked if I liked carrot cake, I said yes, and was given some jam/jelly on a cracker. Didn’t taste like carrot cake to me. However, I saw they had some jalapeño jelly so having been assured it was pretty spicy, I bought a jar as a party dish. I love cream cheese with spicy jelly.

Here’s another article on Billy Wagenseller my friend’s grandson. I know his parents too, but not very well. He is certainly a delightful looking child, I just hope all this early publicity won’t ruin him for life. I see he isn’t too keen on signing autographs, says his arms hurt, not surprised. His favourite was travelling by plane. His dad says, despite everything, bed times still have to be observed and milk has to be consumed. Billy was actually 3 1/2 when the Twilight film was shot, that’s 18 months ago.

It occurred to me later, I am always on about free medical services here, they get you back in the hospital parking lots. Mind you, there are a bunch of surgeons we visit in Cambridge and if you remember, they will give you a token for the machines which saves a couple of bucks. It all mounts up when you visit all these places as often as we do. There should be a special rate for seniors. I will have to start campaigning.

Here is another chicken dish, this one is a one pot meal and so is very useful for a quick winter dish. I’m all for that, taking a break from cooking now and again is a good thing.

Braised Paprika Chicken

From EatingWell: January/February 2009

Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good “pantry dish” since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and mushrooms instead of peppers. Serve with whole-wheat orzo flavored with minced parsley or dill.

6 servings

Ingredients

• 3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
• 3/4 teaspoon coarse salt, divided
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons canola oil
• 1 tablespoon butter
• 4 cups finely diced onions
• Pinch of sugar
• 1 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 2 tablespoons tomato paste
• 2 tablespoons sweet paprika
• 1 teaspoon crushed red pepper
• 1 teaspoon dried marjoram
• 1 cup reduced-sodium chicken broth
• 1/2 cup reduced-fat sour cream
• 1 tablespoon all-purpose flour
• 2 tablespoons finely minced fresh parsley, dill and/or chives

Preparation

1. Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
2. Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
3. Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
4. Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
5. When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.

Have a great day

New Money, New Student, Pig Tails, Twilight, Dancing and Pain.

Would you believe, the government have issued a new polymer $20 bill and Ticket machines in three major cities will not accept it. I must admit I haven’t tried using them in any machines myself but I had heard rumours of this problem. I actually saw my first $100 bill this week. They really do feel different after using the old bills for so long. That white bit in the photograph has pictures inside it, looks odd doesn’t it?

A 105 yr old woman living in a nursing home in Tierp, Sweden, was informed that a spot had been reserved for her in a class of kids turning 6 next year. This letter was sent to all children born in ‘07. Anna Eriksson was indeed born in ‘07, but 1907 and someone failed to notice the actual year of her birth. Quite funny really, the school would love her to come and have a visit with them.

Sunday I had an email from a good friend in the States suggesting I google her 5 yr old grandson’s name – Billy Wagenseller. Obviously I did so and lo and behold here is this youngster with his picture all over the internet because he is the youngest Vampire in the Twilight Saga, Breaking Dawn part 2. What a handsome boy he is and how proud grandma and parents must be. I wasn’t going to bother with the Twilight Saga movies, having read the books, but now I think I have to see it. He doesn’t look too undead to me though!!  Maybe I should go to the theatre and yell out, I know his grandmother, when he comes on screen. No? He started his career modelling at 18 months apparently. He has a Facebook Page too. I friended him of course.

Saturday night we went to eat pigtails, well I did anyway. I had my allocation of three and some sauerkraut. Two of the pigtails were in barbecue sauce, not sure what the other was, but had apple sauce with it. Delicious. Had to virtually take a bath afterwards of course. I have decided I should get some pigtails and roast them crispy in the oven which is the way Matt likes them. There is always a Newfie band for the pigtail dinner; unfortunately Matt can’t stand it apart from which they are very loud, I love the music, its lively and makes you want to move. Two of our women friends had to dance together as their husbands were not available, one was sick, one was working in the kitchens. They both love to dance. So do I, but my dancing days are done. What tees me off is a couple of friends always join us and they are in their 80s and dance up a storm – they leave way after we do. I should be that fit. We went back to one friend’s house to visit her sick husband. He is suffering from terrible back pain and living on Percoset at the moment. This happens to him a couple of times a year and the docs have said they could operate but he might end up in a wheel chair. Something wrong here somewhere. I think doctors have a tendency to think “well they’re old” or something or have not experienced major pain themselves so have no idea what their patients are going through. It was just the same with my shoulder a year ago. Grrrr.

By the way, I ate a couple of my lobster tails last night, delicious.

I have always loved ‘things’ in rice paper, the look of them always appeals to me, so when I saw this recipe it caught my attention straight away.

Rice Paper-Wrapped Salad Rolls

WebMD Recipe

Similar to a salad that has been rolled up, this dish is usually eaten as a snack, although it also makes a lovely lunch. The key is to make the rolls tight, and that requires practice. You can substitute chicken, beef, or tofu and mushrooms for the filling. Grilled fish such as salmon also works well. You can serve whole or cut into smaller pieces to make them easier to serve and share. The recipe calls for untrimmed pork because the dish benefits from a little fat.

Ingredients

• 1/3 pound pork shoulder, untrimmed, cut into two pieces
• 12 medium-size raw shrimp, unpeeled
• 8 12-inch round rice papers, (plus some extras)
• 1 tablespoon extra-virgin olive oil
• 1 small head red leaf lettuce, leaves separated and washed
• 4 ounces rice vermicelli or rice sticks, boiled 5 minutes, rinsed, and drained (find these in the Asian section of your supermarket)
• 1 cup bean sprouts
• 1/2 cup mint leaves

Instructions

1. Cook the pork in boiling salted water until done but still firm enough for slicing, about 30 minutes.
2. Meanwhile, bring another small pot of water to a boil. Add shrimp and cook until they turn pink, about 3 minutes. Rinse under running water and set aside to drain. When they're cool enough to handle, shell, de-vein, and cut in half lengthwise. Refresh in cold water and set aside.
3. Remove pork from heat and drain. When cool enough to handle, slice into thin slices, about 1 by 2 1/2 inches. Place on a small plate and set aside.
4. Set up a salad roll "station": Line a cutting board with a damp kitchen towel. Fill a large mixing bowl with hot water and place nearby. (Keep some boiling water handy to add to the bowl) Arrange the ingredients in the order they will be used: pork, shrimp, rice vermicelli, bean sprouts, mint, and lettuce.
5. Working with 2 rice paper sheets at a time, dip 1 sheet, edge first, in the hot water and turn to wet completely, about 10 seconds. Lay it on the towel. Repeat with the second sheet and place it alongside the first. This allows you to work with one while the second is setting.
6. Line the bottom third of the rice sheet with 3 shrimp halves, cut side up, then top with two slices of pork. Add 1 tablespoon rice vermicelli, 1 tablespoon bean sprouts, and 4 to 5 mint leaves. (Arrange the ingredients so the rolls end up being about 5 inches long and 1 inch wide.) Halve a lettuce leaf lengthwise along its center rib. Roll up in one piece and place on the filling. (Trim if too long.) While pressing down on the ingredients, fold over the filling, then fold in the two sides and roll into a cylinder. If paper feels thick, stop at three-quarters of the way and trim the end piece. (Too much rice paper can make the rolls chewy.) Repeat with the remaining rice papers and filling.
7. To serve, cut rolls into 2 or 4 pieces and place them upright on a plate.

Have a great day