Shopping Trip, Goat Story, Flu Shots, Busy,

Because I was being picked up to go shopping our foot nurse obliged by coming in a bit earlier. Nice of her. 10:30 I was picked up by a driver I get along with really well. His daughter lives up north and the driver told me she (and her hubby) had now got a goat, a male goat mind you, female would be more use perhaps, however, they take this goat for walks on a leash!!!! He even showed me a video of them doing just that. The goat looks pretty chubby and healthy. Funny though.

I made my salad before the nurse came so finished making my lunch and ate it as now we have to go get stabbed in the arm. Flu shots. I always get a sore arm, Matt, of course, does not. Then, I think we can relax for the day - except for cooking supper of course. Our days are either a big rush or we having nothing to do. The shots were OK, but it nearly killed the pair of us walking to the back of the drug store. I saw a comment about why do they put the drug area so far away when it was sick people who needed to go there. I concur with that especially after today. I have decided that Matt, at least, should always have a walker with him. We have both been managing with canes (putting walkers in the trunk is a pain in the rear end). By the way, it is now 9:30 and my arm hurts!!!!

Ladydog let me know they are in Chile right now. Visited islands full of birds and sea lions and both want to return to Chile. I am sure they have been there before and she said the same thing.

Sorry about the lack of blog yesterday. I was running late and wanted to do my Spanish lesson before bed plus I was desperately tired for some reason, still am pretty tired, and yet I have been sleeping like a log.

Forgot, got back home after our flu shots, parked the car in the underground parking area and walked the 10 miles (well, seems like it to me) back to the door into the building. Got upstairs and realised we hadn't been to the liquor store. I was out of scotch, horrors, so rested a short while and off I went, 10 miles back across the garage and off to the LCBO. I went to a small one which is easier to navigate, picked up my scotch and then thought of Port which I enjoy after Saturday night dinner. Asked where it was, said at the back of the store, I said forget it (done enough walking) young man at the cash desk asked what I wanted and went and got it for me, I don't think they would have done that in the bigger store we got to sometimes. So, home I went and walked the 10 miles back in the garage and by the time I got back to the apartment, I had had it. Fell asleep shortly after.

I bought two boneless legs of lamb but I am sure I can adapt this recipe. I have linked the demiglace as well, I wasn't sure how to make it so this is a shortcut.

Roast Leg of Lamb with Red Wine Sauce

Some of the most creative new wine lists are emphatically local. Broadway East in NYC champions

New York state wines, while Terroir in Portland, Oregon, supports Pacific Northwest producers; chef Stu Stein serves this lamb with a Columbia Valley Syrah

1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
1 Tbs chopped sage
1 Tbs chopped parsley
2 tsp chopped rosemary
1 7-pound, bone-in leg of lamb
Salt and freshly ground pepper
1 medium onion, coarsely chopped
1 celery rib, coarsely chopped
1 carrot, thinly sliced
1/2 cup dry red wine
2 Tbs tomato paste
1 cup veal demiglace
1 cup water

1. Preheat the oven to 375°. In a bowl, mix 2 tablespoons of the oil with the mustard, garlic and herbs. Coat the lamb with the mixture; season with salt and pepper.

2. In a roasting pan, toss the onion, cel­ery and carrot with the remaining oil. Place the lamb fat side up on the vegetables. Roast for 1 hour and 40 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Let rest for 15 minutes.

3. Set the roasting pan over 2 burners. Pour in the wine and reduce over moderately high heat to 1/4 cup, scraping up the browned bits on the bottom. Stir in the tomato paste and simmer for 1 minute. Add the demiglace and water and simmer, stirring occasionally, until the sauce is reduced to 2 cups, about 5 minutes. Strain the sauce into a small saucepan, pressing on the solids. Season with salt and pepper and keep hot.

4. Carve the lamb and serve the slices with the red wine sauce.

Servings: 6

Author: STU STEIN
Source: Food and Wine

Right, Spanish next.

Have a great day

Snow., Hospital, Busy Busy,

Saturday night, Matt was off to bed and called me to look out of the window - everywhere was white. A couple of hours later I looked out again and it was snowing like mad and there was a thick white cover everywhere, including the trees. I couldn't believe it. I thought we were heading to spring. The previous snow had just about disappeared everywhere except for the odd melting pile where snow clearance had mounded it up. Now we have it all to do again.

Friday I got papers from one of our local hospitals about going in next Friday for a cardiac catheterization at noon. Depending on what they find it could turn into an angioplasty which would mean I stayed in over night. They keep talking about responsible adults to drive me home and possibly to stay with me overnight once I am home. Easier said than done. I have arranged for drivers, but staying overnight? Matt will probably manage,  but his health is not too good. They talk about giving my companion a pager and updating maybe 3 times. Matt wouldn't have a clue how to use one. Not sure I would either mind you.

So now it is Monday. Sorry you haven't heard from me since last week. I have been in a bit of a tizz but today managed to make a number of phone calls which permitted me to calm down. Had to go see the family doctor this morning and she gave us a couple of prescriptions - long way to go, but... came home and had lunch then went to fill up, $1.22/litre approximately. and finally used my car wash ticket I have had for a while. Nice to have a clean car for a change. I have still got to take it back for the emergency brake cable but not sure when I will do that as we are having a busy time right now. Foot nurse tomorrow, endocrinologist on Wednesday if I can find her, was driven there last time. Nothing on Thursday at the moment.

Not been able to get hold of the physiotherapist, think he is due this Friday, but obviously we won't be here.

This afternoon I found myself a recipe for Marinara Sauce in the Instant Pot so that is what I did. We then used some over spaghetti for supper. I didn't stick to the recipe so much as I was looking for the times to use. I didn't use the red pepper flakes as it is an all purpose sauce and not everything I use it for is spicy. Tasted OK and was quite easy to make in the Instapot.

Basic Marinara for the Instant Pot

This marinara sauce tastes like it's been simmering all day, but you'll have a savory, rich dish on the

table in under an hour

2 Tbs olive oil
1 cup diced onion
1 Tbs minced garlic
1/4 cup dry red wine
1 28 oz  can diced tomatoes
1 28 oz can whole peeled tomatoes
1 Tbs dried basil
1 Tbs dried oregano
1 Tbs dried parsley
3/4 tsp sea salt
freshly ground black pepper to taste
1 pinch red pepper flakes
1 bay leaf

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function to heat the pot. Add olive oil and onion; cook until onion is translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in red wine and simmer until reduced by half.

2. Pour diced tomatoes and whole tomatoes into the pot. Bring to a simmer. Stir in basil, oregano, parsley, salt, pepper, red pepper flakes, and bay leaf. Press Keep Warm. Close and lock the lid. Seal the vent. Select Manual function and set timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build.

3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard bay leaf. Use an immersion blender to puree the sauce.

Source: allrecipes.com

Have a great day