Mandarin, Cannabis, Shrinking Me, Bowling,

The Mandarin are still celebrating Canada Day - they do so from July 1 to July 31. We went there for lunch today with the friends who had helped us driving us from the hospital. Much to my surprise, with my painful legs, I managed to serve myself at the buffet quite easily. I got a few slices of chocolate dipped bacon but was a little disappointed this year. I was also very disappointed in their Hot and Sour Soup today. Tasted as though there were something missing. Great pity, it is one of my favourite things to eat there. The Maple Glazed Salmon, one of their Canada Day specials, was delicious. I must say their spring and egg rolls made mine look a bit pathetic LOL

We then went straight to the grocery store and collected my order - Matt always collects the car and puts it back in the garage for me, long walk for me. I took the trolley full of groceries into the front lobby but couldn't get them any further. I need my cannabis, not going til July 30. Hopefully I won't have to reschedule again.

Forgot, Monday I also went for a bone density test. Went for one a long time ago, don't remember how long, and I had gone from 5 ft. 6 in to 5 ft. 5 in. Now I am 5 ft. 3 1/2 in. I am shrinking. Don't know the results of any of the other tests of course.

Matt keeps saying we won't go bowling tomorrow. Oh yes we will, I am quite determined. If I sit at the scoring table I don't have much walking to do and should manage OK. I know we took all 7 points last week although we weren't there, but what our standing is at the moment I don't know. We were at #1.

Just came across this article about getting rid of fruit flies. I know we are plagued with them, more some summers than others. Thought you might find  the article of help as well.

I thought this sounded delicious. I have never been a fan of canned tuna although I do enjoy fresh tuna. However, lobster is probably my favourite food. For most of you I would suggest buying your lobsters cooked. I also haven't a clue what Fresh Express Veggie Lover's Salad Blend is, something one would have to guess at I think.

Lobster Niçoise Salad

Steamed lobster is a luxurious swap for tuna in this otherwise-classic, veggie-loaded Niçoise salad. In a pinch—or if you don't want to deal with a giant pot of boiling water on a steamy summer day—

many supermarkets have freshly picked lobster meat at their seafood counter or in the freezer case. Serve with a warm baguette for lunch or dinner.

11 oz Fresh Express Veggie Lover's Salad Blend
3  1 1/4-1 1/2 pound live lobsters
1 lb small new potatoes
1 lb green beans, trimmed
4 cups mixed baby salad greens or arugula
1 pint cherry tomatoes, halved
½ cup Niçoise olives or other black olives
Vinaigrette
2 anchovy fillets, chopped
? tsp salt
Freshly ground pepper to taste
1 ½ tsp grated lemon zest
¼ cup lemon juice
3 Tbs minced fresh chives
½ cup extra-virgin olive oil

1. To prepare lobsters: Bring 4 inches of water to a rolling boil in a very large pot. Add lobsters, claw-side down; cover and cook until a leg pulls out easily, 14 to 16 minutes. Remove from the pot. When cool enough to handle, remove the tail and claws from the body. Cut open the tail with kitchen shears. Insert a fork into the tail on an angle and pull out the meat. Crack open the claws with a lobster cracker or nutcracker and remove the meat from the claw and knuckle. (The body is delicious to snack on: pull off the legs, crack open the body and eat the bits of meat inside.) To prepare potatoes & green beans: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes. Remove to a cutting board to cool. Add more water to the pot, if necessary, so it's at least 1 inch deep. Add green beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly. When the potatoes are cool enough to handle, cut in half, if desired. To prepare vinaigrette: Mash anchovies and salt in a medium bowl using the back of a spoon. Stir in pepper, lemon zest, lemon juice and chives. Whisk in oil in a slow steady stream until well combined. To assemble salad: Arrange greens on a serving platter. Top with the lobster meat, potatoes, green beans, tomatoes and olives. Spoon about ¼ cup of the vinaigrette over the top. Serve the remaining vinaigrette on the side.

2. To make ahead: Refrigerate cooked lobster, green beans, potatoes and vinaigrette separately for up to 1 day.

Servings: 6

Author: Kathy Gunst
Source: Eating Well Magazine

Have a great day
 

Healthy Eyes and Bones. Rain, Book.

Having been to the optometrist this week, I guess eye health is on my mind so when I spotted an article on what one should eat for eye health I checked it out. It started off by saying how good leafy greens are for ocular health, then it went on to various meats and then things like oatmeal. My conclusion: if you eat a healthy, well balanced diet, its good for your eyes along with the rest of your body.

Then yesterday I went to see the doc about my bone density test. It appears that in general my bones are strong and healthy, which I guessed anyway, but that around the lumbar region of my spine the bone is thicker than it should be and could be causing me pain, guess what, I have been in pain in that region for a while now. The upshot is I have to go have yet another X-ray – all very well for the X-ray technicians to hide when they take these scans, I am getting so many scans lately, I should be hiding too, LOL.

It was a very wet drive to the doctor’s office, but things are greening up I am pleased to see, not sure how long it will take for everything to become green. Sadly, I am told it is too late for the crops with the result prices will be high this winter.This winter? They are already going up. Our grocery bill has shot up recently.

I just finished a book by Brandon Sanderson, one of my favourite authors. I’m not sure whether its supposed to be a children’s book, a young adult, or what, but I loved it. Alcatraz versus the Evil Librarians. Talk about tongue in cheek with a strong flavour of whimsy. I have ordered the next book Alcatraz versus the Srivener’s Bones. The first book certainly tickled my sense of humour. Its full of weird magic, Alcatraz is a young man who breaks things, his granddad is always late, both of which Talents sound absolutely useless until you read the book. If you enjoy zany humour, you will probably enjoy this book. It does explain that Brandon Sanderson is the pen name of the young man called Alcatraz Smedry. It also says he does in fact know someone called Brandon Sanderson “and has it on good authority that he writes thick and overly long fantasy tomes which he dictates to his potted plant, Count Duku.” A direct quote from the blurb at the end of the book.

This is what we had for supper last night. It was good. I used water.

Quinoa Mushroom Pilaf

By The Gluten Free Goddess
WebMD Recipe from Foodily.com
4 servings
,
You can use either broth or water to cook the quinoa for this recipe. For a hearty, flavor-rich quinoa pilaf, use your favorite broth.
Ingredients

• 2 cloves garlic, finely chopped
• 1 small to medium yellow bell pepper, diced fine
• 1 small to medium green bell pepper, diced fine
• 2 cups sliced mushrooms
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Greek seasoning, mint, lemon, basil, oregano mix
• 2 scallions, spring onions, sliced- white and light green sections
• 1 squeeze fresh lemon juice
• extra virgin olive oil, to taste
• toasted pine nuts, option: for serving
• olive oil
• sea salt, to taste
• ground pepper, to taste

Instructions

1. You will need roughly 2 1/2 - 3 cups cooked quinoa. As the quinoa cooks, gather and cut up your vegetables. When the quinoa is almost done, heat a splash of olive oil in a large skillet over medium heat. Add the garlic, yellow and green pepper; and stir over medium heat until slightly softened. Add in the mushrooms. Season the mixture with sea salt, and ground pepper, to taste. Add the Greek seasoning. Stir and cook until the mushrooms are tender.
2. Scoop the cooked quinoa out of the rice cooker and add it into the mushroom- pepper mixture. Add in the sliced scallions. Stir to combine. Squeeze fresh lemon juice all over the quinoa and drizzle with extra virgin olive oil. Toss to coat the quinoa. Taste test and add more salt or seasoning if it needs it. Sprinkle with toasted pine nuts, if desired. Serve immediately; or allow it to cool, then cover and refrigerate it to eat as a salad. Note on chilling this quinoa: Before serving this quinoa cold, taste test again and adjust seasonings; chilling often dulls the flavors in these kinds of salads. I usually allow quinoa salad a few minutes out of the fridge before serving; letting it to come to room temperature helps the flavors. If making ahead as a salad, I'd use water instead of broth - personal preference.

Have a great weekend