Exercise Class

Wednesday, I went to the exercise classes for the first time in a while and much to my delight I managed to do everything without much problem. We also had a stand in trainer who was so much better than the woman we have permanently. She really doesn't have a clue and her classes are boring because we do the same exercises every time plus she doesn't do them correctly - when compared to all the other instructors we have had - I have thought of complaining but I don't want to be a sh*t disturber. With the result that I don't go very much which is cutting off my own nose I guess. The regular woman is a nice enough person, but just not very good at running an exercise class. The woman who moved in across the hall from us, came twice and hasn't been since. She told me about their boring classes at another location so she probably thought the same here.

My good friend Alex J. Cavenaugh has a short story out today called Cassa Dawn. It is a prequel to

the successful Cassa stories and if you click on the link it will take you to Alex's blog and the information on where to purchase.

There is a video on Alex's blog too. I will certainly be picking up a copy. It turns out that yet another of his books, Dragon of the Stars is now on audio as well. I personally prefer not to listen to audio, but if you enjoy audio books, I can highly recommend the story.

Bowling for us today of course. I do hope we make a better showing than we did on Monday

Christmas is coming and what a wonderful time to have mulled wine. Such a traditional winter drink in England although not so much these days. I had never heard of a Lady Apple. They appear to be European so probably not available in North America.

Mulled Wine

20 whole cloves
2 tangerines, clementines, or small oranges
2 750-ml bottles Merlot
3 cups fresh apple cider
8 Lady apples (optional)
2 cinnamon sticks plus 8 for garnish (garnish optional)
2 green cardamom pods, cracked
2 cups tawny Port

1. Press stem (pointed) end of 10 cloves into each tangerine, piercing through the skin. Place tangerines, wine, cider, Lady apples (if using), 2 cinnamon sticks, and cardamom pods in a large pot. Bring to a bare simmer over medium-low heat; cook gently for 20 minutes. DO AHEAD: Mulled wine can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm gently over medium-low heat before continuing.

2. Stir in Port. Divide among glasses; garnish each with a cinnamon stick and a Lady apple, if desired.

Servings: 12

Source: Bon Appétit

Have a great day