
Yesterday I mentioned the tightrope walker. After several comments I thought I would Google balancing poles. I couldn't find any where, in Canada anyway, to buy one so maybe that is why he isn't using one. There are dozens of books telling one how to do tightrope walking, maybe they also tell you where you can get a pole. I actually think he is setting himself a difficult task because the length of his practice wire (or whatever it is) is quite a distance. He does pretty well to walk as far as he does.
I see the Republican Convention tried a last ditch effort to stop Donald Trump but failed. Looks like you might have a racist, misogynist, bigotted president at the end of the year. Good luck America. I also see a lot of big name Republicans are not attending this convention either. I wonder what will happen when he has to deal with the Queen!! She is a woman, after all, I wonder if he knows that?
This recipe caught my eye today. It is supposed to be a no cook recipe, but it uses pre-cooked chicken so either you have to cook it or buy it cooked. I guess I will have to get myself a rotisserie chicken.
Chicken Fusion Salad
GoodtoKnow
This chicken fusion salad is a delicious, easy recipe that's perfect for using up leftovers from your Sunday roast. With a range of crunchy veggies and sesame seeds and vibrant flavour from mint, chillis and ginger, it takes just 30 minutes to make and the only thing you'll need to cook is the rice noodles. At just 417 calories per serving, it's great as part of a healthy eating plan too
150 g Thai rice noodles
1 lge carrot, peeled (or 3 medium)
1/2 a cucumber, sliced (seedless cucumber)
2 Little Gem lettuces
4-6 sprigs fresh mint
250 g leftover cooked chicken, shredded
2-3 tsp sesame seeds, toasted
For the dressing:
1 good tbsp finely grated fresh ginger
1-2 red chillies, deseeded
3 tbs each red wine vinegar, soy sauce, vegetable oil and sesame oil
.
1. Spread the noodles out in a large dish and pour enough boiling water over them to cover. Leave for 15 mins, stirring occasionally with a large fork or tongs.
2. Peel the carrots into long, thin ribbons straight into a large bowl and add the cucumber slices.
3. To make the dressing: mix the ginger with 1 of the chillies, finely chopped. Add the vinegar, soy sauce and oils.
4. Drain the noodles, then refresh them under cold water, drain again, then add to the carrot and cucumber with almost half the dressing. Mix well with your hands, then add torn outer leaves of lettuce and quartered hearts, tear in the bigger mint leaves and mix lightly.
5. Spread the salad out on a a platter. Mix the chicken with the rest of the dressing and arrange it on the salad. Garnish with small mint leaves, the rest of the chilli, finely sliced, and the toasted sesame seeds.
Servings: 4
Author Notes
Use egg noodles if you don’t have rice noodles and add mangetout or other veg, if you like.
Have a great day