New Blogger, Bathway, PSW, Taxi,

I am trying out the new blogger. Not sure I am going to like it as I am so used to using the previous format. I have no idea what half the symbols mean. I suppose I will find out eventually. 

I had been thinking about Matt finding it difficult to get into the shower and about the cutaway done by Bathway.- of course, being a renter I just can't go ahead and do it although I did think about the saying it is easier to apologise than ask for permission. I checked out the price this morning and it would cost me best part of $1,000. Unlikely the landlord would pay. If they will let me do it. I think if I did get permission I might go to Go Fund Me, it is for a good cause after all. I put in a call to our Building Manager, see what he says. It would surely add value, a lot of renters would appreciate such an addition I would think.

Kathy, who collects my groceries, suggested that our Insurance might pay some or all of the bill for the bath, if I get permission.

Things are looking up, I am finally getting a PSW (Personal Service Worker) for Tuesdays and Fridays. I specified morning because I know Matt won't undress to take a shower once he has already dressed for the day. I am so relieved. 

As you know, I have to go for a CT scan tomorrow (Thursday) and one of the girls I was talking to yesterday, on the phone, is an Intensive Geriatric Social Worker, and when she heard I couldn't get a ride from CSC she has ordered a taxi for me to go to Guelph General and then to pick me up and return me home. I am thrilled to bits because it is so helpful and takes a load off my mind. Only trouble now is Matt, when I said he would have to wear a mask he immediately said he didn't want to go.

Roasted Salmon and Asparagus with Hollandaise Sauce

4 Tbs (60 mL) oil, divided
8 salmon fillets (about
2 lbs/ 1 kg)
2 lbs (1 kg) asparagus, trimmed
1 package Knorr® Hollandaise Classic Sauce Mix

1. Preheat oven to 450°F (230°C). Coat 2 rimmed baking sheets each with 1 Tbsp (15 mL) oil.

2. Arrange salmon on 1 prepared pan and asparagus on the other. Drizzle asparagus with 1 Tbsp (15 mL) oil and toss to coat; brush salmon with remaining 1 Tbsp (15 mL) oil and season, if desired, with salt and black pepper.

3. Roast 12 minutes or until fish flakes with a fork and asparagus are crisp-tender.

4. Meanwhile, prepare Knorr® Hollandaise Classic Sauce Mix according to package directions.

5. To serve, arrange asparagus on platter; top with salmon and drizzle with sauce.

Servings: 8

TIP: For a zesty twist to your Hollandaise Sauce, stir in 1 Tbsp. (15 mL) Dijon or whole grain mustard.

TIP: The salmon and asparagus are also delicious grilled instead of roasted

Source: Knorr

Have a great day, stay well, stay safe.

 

Telephone Calls, CT Scan, Stuffed Peppers, World Racism,

Well, got my telephone call. They were part of the Geriatric Doctor's team (I assume you know what I mean). They are going to push the various agencies on my behalf, but I don't think they are going to get a lot further than I did. ladydog told me to tell them I was thinking of jumping off the balcony wall or pushing Matt off. I forgot. Mind you as it is only 5 floors up I don't think I would do more than hurt myself and that I certainly wouldn't like. Not only that Matt tells me I wouldn't be able to climb over the balcony wall. He's right. A lot of the problem is this Covid virus as nobody wants to do anything - hell I am more at risk than they are at my age and state of health.

I also just got a call from my vascular surgeon's office, they wanted me in for my CT scan tomorrow (Wed.) lunchtime. No can do so she said Thursday which I guess I can do but will have to be sure to have an early lunch. Thought of getting a driver from Community Support but the hospital in question is in a neighbouring town, Guelph, which makes it out of region. They are not doing out of region rides. The big problem here is Matt of course. I guess I will leave him at home and keep phoning him.. That usually works. It will have to.

Finally, got round to making stuffed peppers. They were quite large so I could only cook 2 at once I steamed some asparagus for my lunch, no time to do yesterday's spicy recipe. We ate peppers for supper and they were good.

It's fricking hot again today, 32°C was the highest as far as I know. Glad I didn't have to be outside.

I just watched a documentary on "hate", blaming the Jews primarily for everything possible. I didn't realise this antisemitism was so widespread. We appear to be breeding Hitlers all over the Western world. I have never understood antisemitism, or racism of any kind, but watching this documentary frightened me because I can see World War III in the making. What did the Jews ever do to the rest of mankind? No it is NOT because of Christ, there was antisemitism way before his existence. Apart from anything else Christ was a Jew wasn't he?

Sautéed Asparagus and Peas

Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side

dish for spring!

2 Tbs unsalted butter
1/4 cup minced shallots
1 bunch thin asparagus spears, ends trimmed, cut into 1-1/2-inch pieces on a diagonal
1 cup thawed frozen peas
Salt
Freshly ground black pepper
1 tsp honey

1. Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.

2. Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp. Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste (I usually add about 1/8 teaspoon more salt and a few twists of pepper) and serve.

Author: Jennifer Segal
Source: Once Upon a Chef

Have a great day, stay well, stay safe.
 

CT Scan, Wine Cooler, Chinese Lunch.

Went for my CT scan in the morning and was very impressed with the speed. I was out before I was supposed to be in. That has happened with both the appointments I’ve had this week. It makes such a change, if only everything medical could be like that it would be wonderful. Some time I must visit the place where I am having an MRI so I can be ‘introduced’ to the machine. I don’t think I am claustrophobic, but its as well to prepare. I know of some techniques to stop thinking about what’s happening if I need them. Today I see my foot nurse and then that’s the end of medical stuff for me for a while. Until I get to see the specialist that is, of course.

I told you about Matt’s present of a wine cooler which I bought from a friend. We didn’t know if it was supposed to run continuously or to cycle. So far it has been running non stop. My friend thinks its supposed to cycle. I decided to phone the manufacturer. After a number of phone calls, it turns out that it was built by some company under the auspices of Honeywell. That company has now closed down and no-one knows anything about them any more. It has been suggested I contact a refrigeration expert. Hmmmm. I am very glad I am not the original purchaser, I would have been extremely annoyed. I have now found an article on the net which says thermoelectric coolers don’t cycle so we’re guessing this is thermoelectric, but we don’t really know.

We had our Chinese New Year’s lunch and I stuffed myself with all kinds of dumplings and buns. At least two plates full; I was fairly full and on my way to check out the desserts when I came across some more dumplings and pot stickers  which were fried and not steamed, together with some stir fried spinach. That is a totally new one on me and I tried some, I found it delicious.  I was impressed that the leaves were not over wilted with the whole dish somewhat mushy. Our friends didn’t make it, they weren’t sure of the day and had gone out when I phoned them.

Stir-fry Spinach With Garlic

By Rhonda Parkinson, About.com Guide

This simple spinach stir-fry pairs nicely with steak.
As always, how much seasoning to add comes down to personal preference. Feel free to reduce the amount of salt and/or garlic if desired, or to increase the amount of spinach to 12 ounces. (Of course, if you’re a fan of garlic you can always add more!)

This recipe for Stir-fry Spinach With Garlic serves 2 to 4.

Ingredients:

2 tablespoons peanut or vegetable oil for stir-frying
2 teaspoons minced garlic
1/4 teaspoon chili paste, or to taste
1/2 teaspoon salt, or according to taste
10 ounces (approximately) fresh spinach, rinsed and dried (I used baby spinach)
1/4 teaspoon granulated sugar
1/4 teaspoon Asian sesame oil
Black pepper to taste, optional

Preparation:

Have all the ingredients at hand near the stove. Preheat the wok and add oil, swirling so that it comes about halfway up the sides of the wok. When the oil is hot, add the minced garlic, chili paste, and salt. Stir for a few seconds until the garlic is aromatic.
Add the spinach, stir for 1 to 2 minutes, until the leaves are almost wilted. Stir in the sugar and Asian sesame oil. (Note: if you don't already have the sugar and sesame oil measured out, move the wok to a cold burner while you do so, and then return it to the heated burner). Sprinkle the spinach with a bit of black pepper if desired. Serve immediately.

Have a great day

What Time Is It? Mine Rescue,

I just learned something new, if you want to know what time it is in another country, you can go to Google and type in “What time is it in (name of country)”. If its a big country the town might be a good idea too, i.e. its not the same time in Vancouver as it is in Kitchener although we are in the same country. This tip came from Worldstart who send out a computer news and tips email regularly. I have a clock programme saved in my bookmarks, but this is much easier.

They are supposed to be starting to pull up the Chilean miners today, what a terrible ordeal these men have endured which is also going to have a terrible climax by being pulled up a hole in a capsule. It could take 15 minutes to an hour per man. Medics from the surface will be going down to assess in what order the men should make the ascent. Sorry, you wouldn’t catch me going down there, no matter what. Not that I would fit in the capsule LOL. There is an interesting article from CBC yesterday http://tinyurl.com/24lbyp9 which gives a lot more detail of the whole rescue effort. One will just have to hope and pray all goes well. I personally cannot imagine what the first 17 days must have been like before anyone made contact with them, nor can I imagine what these trips up the tunnel will be like either. At the time of writing the current report is that 10 of the miners have now been rescued. That’s great news.

Tomorrow I have to go for my CT scan because of my vascular problems. Apparently, I have to drink something prescribed three times before I go, twice today and once tomorrow and I am not allowed to have breakfast unless I have it at 6 p.m. Being diabetic this concerns me although they have said I can drink some orange juice. Dunno if I can heave myself out of bed early enough to eat. I have no idea what the liquid is that I have to drink, I can’t pick it up at the pharmacy until after 10 this morning. I have a nasty feeling it is going to be something horrid, these things usually are.

By the way, I think summer has come back again. I don’t know if this is too early to be called an Indian Summer, but the weather has been beautiful lately. Even the balloons have been flying and that is unusual in October.

Eating Well are promoting comfort foods made healthy this week and I liked the sound of this pot roast. Its a little bit different.

Coffee-Braised Pot Roast with Caramelized Onions

From EatingWell:  Fall 2004, October 1998, The Essential EatingWell Cookbook (2004)

This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and pure --and nobody misses the excess sodium. (For a slow-cooker variation, see below.)

10 servings, 

Ingredients

1 4-pound beef chuck roast, (see Ingredient note), trimmed of fat

1/2 teaspoon salt, or to taste

Freshly ground pepper, to taste

4 teaspoons extra-virgin olive oil, divided

2 large onions, halved and thinly sliced (4 cups)

4 cloves garlic, minced

1 teaspoon dried thyme

3/4 cup strong brewed coffee

2 tablespoons balsamic vinegar

2 tablespoons cornstarch mixed with 2 tablespoons water

Preparation

1. Preheat oven to 300°F.
2. Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.
3. Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.
4. Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
5. Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.

Make Ahead Tip: Cover and refrigerate for up to 2 days.

• Ingredient Note: Although it is not the leanest cut of beef, chuck is still our choice for pot roast because it doesn't dry out during braising. You will find pockets of fat as you carve it, but they are easy to remove.
• Slow-Cooker Variation: In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4 1/2 to 5 hours on High or 7 to 8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.

Have a great day

Cats and Glasses, Let It Heal

I was amazed, my CT Scan appointment was for 9:40 a.m., we got there a bit early; I was out by 10:00, incredible. We were expecting to hang around the hospital for ages. Its very easy, I lay on the table fully clothed, even kept my coat on as it was a bit chilly in there, the machine passed over my head a couple of times and that was it. Matt was parking the car and had barely sat down in the waiting room before I joined him. You could say, as they were scanning my brain, there really wasn't a lot for them to see, but I'd rather you didn't say it *g*.

After lunch we went to get my new glasses which they took forever adjusting. Boy do they cost a lot of money these days, I am so glad we have insurance. I can't imagine what people do without it. I also have a snazzy new case for them, it can be reversed to black and pink or black and mauve, it probably won't get used much though, I wear them all the time.

Matt went to Let It Heal in the afternoon - he has been having lots of back pain and so I finally persuaded him to go, if you have been reading this blog long enough, you will know I have lots of praise for the Bowen Treatment as practiced by Let It Heal, it has helped me terrifically and I have recommended it to others who have benefited as much. We will hope that it can help Matt, it should, but it takes at least 3 sessions before you know if it is helping you. If you want to read about it click here for their website.

Here's a different recipe for Asparagus Soup which came with my Cookbook Wizard programme.

Asparagus Soup

Servings: 4

1 pound asparagus
2 cups water
1 tablespoon margarine
2 tablespoons all-purpose flour
1 cup water
1 teaspoon chicken bouillon granules
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup low-fat milk
1 teaspoon grated lemon peel

Cut tips from asparagus stalks; reserve. Cut stalks into 2-inch pieces. Heat 2 cups water and the asparagus stalks to boiling; reduce heat. Cover and simmer about 10 minutes or until tender; do not drain. Pour asparagus with water into blender. Cover and blend until smooth.

Heat margarine in 3-quart saucepan until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 1 cup water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in asparagus mixture, bouillon granules, curry powder, salt, pepper and asparagus tips. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Stir in milk; heat just until hot. Sprinkle with lemon peel.

Have a great day.

Medical Stuff, Asparagus,

I have been having a lot of migraine like auras lately, with my eyes going all swimmy if you understand what I mean, although I don't really get a headache. Its a bit of a worry when driving. So now I have to go for a CT Scan tomorrow at 9:40 in the morning. Horrors, I will have to get up early and will not be able to write my blog. In the afternoon I get new glasses. Busy day. At least it will prove I do have a brain which some people tend to doubt now and then.

We are doing well medically as Matt is going through a bunch of tests at the moment where he has to wear heart monitors for most of 24 hours once a week for about a month. All as a result of possible TIAs (minor strokes) of which he has had three. He has to take these gadgets back at 7:45 in the morning (the office is 10 miles away) so he has to really get up early, I shouldn't complain should I?

On a happier note, yesterday we went to my favourite asparagus farm, Barrie's, and loaded up on the green stuff. I also got myself some more rhubarb - just enough for me. We saw someone picking that yesterday and they don't use a machine like they do for the asparagus. I guess with only one acre of rhubarb they don't need one. I must talk to them about using a machine on the asparagus as I am curious. I grew asparagus in my garden in England (centuries ago) and you could only pick it for so long and then it had to be left to grow ferns some of which were male and some female. They would then cross pollinate. I therefore didn't cut every stalk, but how can you tell a machine to miss some stalks and not others. The fern is actually very pretty and some of it carried quite large red berries. I used to cheat and pick some of it for my flower arrangements. In those days I used to do very elaborate arrangements for my living room. Now I cheat at that too and have silk flowers.

Here is a very simple recipe from Paula Deen of TV fame. We went to her restaurant, Lady and Sons in Savannah and actually met her, years before she became known on TV here.

Asparagus Phyllo Bundles
Paula Deen

For one roll:
Phyllo - 1/2 sheet for 2 asparagus
2 stalks asparagus
Parmesan, grated

Brush phyllo with butter, sprinkle with Parmesan, place 2 asparagus in middle and roll. Place in baking dish, sprinkle more Parmesan and put in oven 375 F for 15 mins.

Have a great day.