Yesterday, Book, Cleaner, Hair, VSM, Credit Cards,

Not sure what was the matter with me last night, bit headachey, bit shaky, just didn't feel too good at all, however, Monday morning I am feeling OK and just awaiting my new cleaner. I do hope she works out. I keep seeing things which haven't been dusted in forever. Matt has called me 3 times already this morning. He had a bad night again last night at bedtime but I think I overdosed him. Whatever, he dropped into a sound sleep. I was the one who had trouble sleeping last night. He keeps telling me he will be OK if I leave him whilst I go into hospital, like hell he will!!

I am reading a book by Josephine Cox called Let it Shine. It's a pretty good story - it was one of the books given to me by another English woman at the bowling alley. Only just got round to reading it. According to the info in the book, she has written a lot of books so I must check them out. This one is written in the early 30's and set in Northern England. Fairly close to where I was born. Takes place in a "working" town. I have now finished it and enjoyed every minute.

Today is looking pretty good. I was pleased with the way this Karen (coincidence) cleaned for me. Unfortunately she won't be back for 3 weeks as she is going on a vacation with family for a week. But that's OK, it doesn't get overly dirty in that time. Then our hairdresser phoned and we are going in tomorrow afternoon to get our locks shorn (or ears lowered).

I had to take another pair of slippers up to UPS (not far from here) to send them back. Matt said they pinched. I think, if he had worn them, they would have stretched, but could I convince him, no way. Then I went to Victoria St. Market to get some sausages. All I went for, now the sausages are apparently expensive because my bill was quite high. I bought some flank steak, couple of large tomatoes, etc.etc. It is a dangerous store to go into. The young butcher (not the one I know) obviously knew me because he said my lamb's kidneys would be in on Wednesday. Then I went to check out and much to my horror, couldn't find either of the two credit cards. Panic stations. Paid with my Debit card (annoying) and went to the car whereupon I searched my bag from top to bottom. Gave up and went home. When I got into my computer room I searched my card holder again and finally found them in a totally different spot!! Weird of me. No  idea why I put them there, but at least I found them. I didn't think I could possibly have lost both cards at once. I think I would have been embarrassed to call Visa again.

I'm ahead of myself today, I have done some Spanish and written most of this blog, maybe I can get an early night for a change. I have never made this recipe, much as I would like to, I have never been able to justify buying a lobster to make it.

Asparagus and Lobster Crêpes with Fines Herbes Hollandaise Sauce

1 lb asparagus, ends trimmed
Cooked meat of 1 large lobster, or 2 lobster tails (about 1 1/2 lbs lobster before cooking)
sprinkling of salt plus 1/2 tsp.
Fines Herbes Hollandaise
2 Tbs white wine vinegar
1/4 cup water
3 large egg yolks
3/4 cup unsalted butter, softened and cubed
2 Tbs lemon juice
white pepper to taste
1 Tbs fresh tarragon, finely chopped
1 Tbs fresh chives, finely chopped
1 Tbs fresh chervil, finely chopped.

1. Preheat oven to 300°F.

2. In a large pot, steam or boil asparagus until just tender, about 10 mins, cool under cold water, drain and set aside.

3. Coarsely chop cooked lobster, set aside

4. Prepare crêpes.

5. Divide the asparagus into 8 separate bundles. Place a bundle in each of 8 crêpes, sprinkle with salt and roll to enclose. Place asparagus in a glass baking dish, top with lobster and cover with foil. Just before serving, and no sooner, place in heated oven for 15 mins to warm through.

6. In a small saucepan over medium high heat reduce (boil) vinegar, water and 1/2 tsp salt until approximately 3 tbs remains, remove from heat.

7. Lower heat to medium-low, add yolks to pan and return to heat, whisking constantly until foamy and lightly thickened. Make sure not to scramble eggs; if the eggs begin to cook too quickly pull off the heat and whisk vigorously to cool slightly before continuing.

8. Begin to whisk butter into pan 1 cube at a time. Once all the butter is incorporated, whisk in lemon juice, white pepper and fresh herbs. Use immediately.

9. Place two asparagus crêpes on each plate and top each with some of the warmed lobster. Spoon hollandaise overtop, serve immediately

Servings: 4

Source: Food and Drink Spring 2010

Have a great day, stay well, stay safe.
 

Cell Phone, Shopping, ALZ Group, Book,

Tuesday was my shopping day with the Community Support driver collecting me. I went down just before he was due and sat there for 10 minutes then decided to call Community Support. I phoned their number on my new toy and got somebody strange. I asked Google to find the number for me and got through but had to leave a message. I then wondered if the driver had gone straight to the store without picking me up. I decided to phone the PC Express and found I couldn't get through to them either. Google found the grocery store number for me and I made my call. By this time I was getting somewhat frustrated so I came back upstairs to our apartment just as the phone rang and it was the driver, apologising, back down I went not having managed to change the numbers so when we got to the store I had to get Google to find Zehrs for me again. Eventually, got the shopping and got home. I had been gone a half hour but Matt was all upset and wondering where I was and about to come hunt for me. He's never done that before when I have been shopping.

Later I checked the phone numbers and found the Community Support number was entered as 819 - it should have been 519. Turns out that is a Sherbrooke, Quebec number!! I'm not sure how I could dial that without prefacing it with a 1. How odd. I find it very difficult typing on the phone keyboard and I find I need to veer slightly to the left to get the letter, or number, I want. Obviously I am not very successful at doing that. I obviously will now have to carefully check all the numbers I have put in my phone. At least I know ladydog's is OK as I called her from the cell once.

Supposed to be a coffee morning with our Alzheimer Group but two of them couldn't make it and I decided to cancel because we are going to indulge in more dumplings at Mandarin before they stop doing them for New Year. Hopefully next time all four of us can make it. Apparently the funeral of the woman who was a member of our group is on Saturday. I can't make it. For a guy who has Alzheimer's her husband seems very lucid and can use the phone and email without any difficulty. Surprises me. I hope his kids are now going to step up to the plate.

Once again I am totally fed up with author Susan Gourley Kelley, I cannot put down her damned books and end up reading later than I intend. As you will gather, I really enjoy her stories, I have read everything she has published so far and as I mentioned, I am proofing her dragon story for her. 

After sharing the recipe for the onion soup yesterday, I remembered that my mother had a quick version. I started looking for it and whilst doing so, came across this soup which I don't remember one bit so I thought you might be interested. Looks like I have shared this before, but, as I said, I don't remember it so maybe you won't either! Just re-read it and it sounds pretty good. Need some Romaine and some mint at least.

Snow Pea Soup

1 Tbs (15 ml) olive oil
1 medium onion, chopped
2 scallions (spring onions), green and white
parts, chopped
1 lb (450 g) snow peas (mange-touts), trimmed
4 cups (1 L) coarsely chopped romaine lettuce
4 cups (1 L) chicken or vegetable stock
1 Tbs (15 ml) chopped fresh mint, or 1 tsp (5 ml) dried
1/2 tsp (2 ml) dried tarragon
Salt and freshly ground pepper to taste
Yogurt or sour cream for garnish (optional)
Chopped fresh chives for garnish (optional)

1. Heat the olive oil in a large saucepan over moderate heat. Sauté the onion and scallions until tender, about 5 minutes.

2. Add the snow peas and romaine lettuce and sauté an additional 3 minutes. Add the stock, mint, tarragon, salt, and pepper and bring to a boil. Reduce the heat and simmer covered for 15 minutes. Process in small batches in an electric food processor or blender until smooth. Strain and serve hot or chilled. Garnish with yogurt or sour cream, and/or chives if desired.

Yield: Serves 4 to 6.

Source: WW Recipes



Have a great day
 

Bowling, Rain, As We Know It,

I had a lousy day bowling. Don't know what was wrong with me, a few aches and pains, but that is par for the course these days. I didn't throw one strike all day. Matt had two very good games though. Not only that, the owner wouldn't give me my money back LOL Funny really, a kid had been bowling using a ramp so when he and grandpa had gone I had a go at using the ramp. First and only try I got 11 points. Then went and started my real game and got 2. Matt, on the other hand, couldn't go wrong.

It has been raining all day so of course the balcony workmen haven't been around much at all. We haven't had a lot of rain for a while so it is good for the ground - the grass and trees at least, although out back we don't have too much grass any more. Thank goodness we have the park to look at.

I have finished proofing my Carrie Butler's book,As We Know It. What an excellent story. A really good disaster book as well as a delightful love story with a great twist at the end. When it is released in December, I can thoroughly recommend it.

This is full of Kraft products, of course, but it looked really edible to me!! Simple enough to make too.

Cheesy Buttery Puff

Move over, potatoes. Six simple ingredients blend and melt and puff up into an airy, delicious side.

Be sure and serve it hot.

10 RITZ Crackers, crushed (about 1/3 cup)
1/2 cup milk
1/4 lb (4 oz.) VELVEETA®, cut into 1/2-inch cubes
4 oz (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
4 eggs, separated
3 Tbs chopped fresh chives

1. Heat oven to 375°F.

2. Spread cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray.

3. Microwave milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 min. or until cheeses are completely melted and mixture is well blended, stirring after each minute. Whisk egg yolks and chives until blended. Stir into VELVEETA mixture.

4. Beat egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.

5. Bake 20 to 25 min. or until top is puffed and golden brown. Serve immediately.

Servings: 6

Source: Kraft

Have a great day