Smoked Salmon, Medical Stuff, Openings,

I usually have two packs of smoked salmon in my freezer and I have a Sunday lunch with some every weekend. Went to get a packet out and only found one. Eventually called the grocery store and said I had been charged for one but not received it. They said OK and it was sorted. Having thought about it a bit, I distinctly remember unpacking smoked salmon when Kathy brought my groceries. I checked again, and for some reason I had put it on the wrong shelf. Duuuuh. So Monday morning I phoned again and apologised. I actually make a packet last 3 days, I have lunch one day, breakfast with scrambled eggs the second day and then lunch again. It is pretty good smoked salmon, their own (the store) brand. It is a good source of Omega 3 too.!!! I've just read that Omega 3 is good for Alzheimer's, although he doesn't eat smoked salmon, Matt certainly gets a goodly ration of Omega 3, doesn't seem to have helped him.

Just got a phone call that the PSW will be in between 8:30 and 9 tomorrow. I will have to get cracking. Although I guess he doesn't really care what I am wearing but thinking about it, I have a Zoom session with Alzheiemer Spouses tomorrow morning so, I do need to get a move on. Not only that we are getting a visit from a foot nurse on Friday afternoon, I could scratch your eyes out with my toe nails. Of course, typically, Matt was saying he should check his toe nails and see if he could cut them!! I am wondering if the hairdresser will be open next week. She will, no doubt, be inundated with customers.

I don't know about restaurants, our Premier made an announcement today but I didn't hear all of it so I am not sure what is opened. Will have to Google. I was probably at the post office returning the slippers that didn't fit. The others are supposed to arrive Tuesday, hope they fit this time. When I was about to go to the post office I suddenly remembered a second place - a drug store - where they have a post office and I can drive right up to the door rather than walking a distance from the parking lot then into the mall. They have moved the post office too and I am not sure exactly where it is. So I went to the other one. The post office is way at the back the same as the pharmacy itself. Why do they make it so sick people have to walk the furthest to get their meds?

Chicken and Asparagus with Melted Gruyère

8 oz asparagus, trimmed and cut into 1-inch pieces
2/3 cup reduced-sodium chicken broth
2 tsp plus 1/4 cup all-purpose flour, divided
4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/4 tsp salt
1/2 tsp freshly ground pepper
1 Tbs canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup reduced-fat sour cream
1 Tbs chopped fresh tarragon or 1 teaspoon dried
2 tsp lemon juice
2/3 cup shredded Gruyère cheese

1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside. (Today I would just pop it in the Instant Pot).

2. Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.

3. Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.

4. Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.

5. Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.

Servings: 4

Source: Eating Well

Have a great day, stay well, stay safe
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Asparagus

So Saturday I tried asparagus in my air fryer. Tossed it in olive oil, salted and peppered it and put it in the basket. However, the recipe I found said 7 minutes which seemed too long so I gave it 5 minutes and it was deliciious. Sunday I am going to try cooking it in the Instant Pot. So, I did, and cooked it for 1 minute. The asparagus sat on the trivet with water underneath and turned out very well. I have therefore decided the Instant Pot is going to be my go to method although I quite like the air fryer but there was more washing up with that version.

Other than that, I have had a pretty rotten weekend so I am sorry, this is your 'oppin pot today.

Chicken and Asparagus with Melted Gruyère

8 oz asparagus, trimmed and cut into 1-inch pieces
2/3 cup reduced-sodium chicken broth
2 tsp plus 1/4 cup all-purpose flour, divided
4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/4 tsp salt
1/2 tsp freshly ground pepper
1 Tbs canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup reduced-fat sour cream
1 Tbs chopped fresh tarragon or 1 teaspoon dried
2 tsp lemon juice
2/3 cup shredded Gruyère cheese

1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.

2. Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.

3. Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.

4. Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.

5. Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.

Servings: 4

Source: Eating Well

Have a great day, stay well, stay safe.
 

Short Blog

Very little sleep last night and been somewhat on the go all day. Cancelled dentist check up - next week.

Went to asparagus farm in afternoon as I had pickled myself out of it. Got two more jars but have to  make more brine.

Chicken and Asparagus with Melted Gruyère

8 oz asparagus, trimmed and cut into 1-inch pieces
2/3 cup reduced-sodium chicken broth
2 tsp plus 1/4 cup all-purpose flour, divided
4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/4 tsp salt
1/2 tsp freshly ground pepper
1 Tbs canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup reduced-fat sour cream
1 Tbs chopped fresh tarragon or 1 teaspoon dried
2 tsp lemon juice
2/3 cup shredded Gruyère cheese

1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.

2. Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.

3. Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.

4. Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.

5. Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.

Servings: 4

Source: Eating Well

Have a great day
 

Pea and Lovage Soup, Bowling, Chicken and Asparagus,

Wednesday morning we had to get up early so I made my Pea and lovage soup. Simple enough to do and absolutely delicious. You can serve it hot or cold so we had it for supper and I served it cold. I had to make a few alterations, I didn't have fresh peas for a start so I used frozen. I halved the recipe too. No crème fraîche either so I used a mixture of Philly cheese fresh cream. It worked very well and we both loved the soup. I shared the recipe with the dental Receptionist who gave me the lovage in the first place. Now I am wondering where I can obtain it other than from her. I didn't have peas to decorate with of course.

Pea and Lovage Soup

Lovage has a delicate celery-like flavour, but if you can't find it, substitute with mint. This soup is lovely either hot or chilled on a summer day

2 ½ kg fresh peas in their pods (or 900g/2lb podded or frozen), plus 8 whole pods to decorate

100 g unsalted butter
175 g spring onions
1 garlic clove, finely chopped
1 ½ liters vegetable stock
100 g crème fraîche
bunch lovage (about 10 sprigs), leaves picked (or use a small bunch mint )
olive bread, thickly sliced, to serve

1. Shell the peas, leaving 8 of the best-looking ones whole. Melt half the butter in a large pan, then gently cook the spring onions and garlic with the lid on for 5 mins, without colouring. Add the stock, bring to the boil, then add the peas and whole pods and simmer for 2-3 mins until tender.

2. Fish out the whole pods and refresh under cold water. Tip in the crème fraîche, then the lovage or mint, and blitz with a hand blender until smooth. Season to taste. Leave to cool, then chill in the fridge if serving cold.

3. If you’re eating the soup hot, bring to a gentle simmer but don’t boil. To serve, ladle into bowls, decorate each with a whole, split pea pod and serve with a stack of toasted olive bread on the side (toast your bread on the barbecue).

Source: BBC Good Food

Having made this we had lunch - finally got some artichokes this week - then headed to the bowling alley for the first day of our summer league. Place was full. Owners must be quite chuffed to have 12 lanes full. They have another 12 lanes downstairs of course. I could not bowl worth a damn, told you. Matt had one excellent game. I actually only bowled two games as my legs were hurting really badly. My bowl ahead game was better than I had been bowling all day.

We then headed out to Barrie's Asparagus farm and found they now have lots of asparagus. It has really warmed up this week. So I got a big bunch for me and some small bags for other people. One bag I gave to the younger son at the bowling alley as he has the potential to become an asparagus afficianado like someone else I know!!!

Chicken and Asparagus with Melted Gruyère

8 oz asparagus, trimmed and cut into 1-inch pieces

2/3 cup reduced-sodium chicken broth
2 tsp plus 1/4 cup all-purpose flour, divided
4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/4 tsp salt
1/2 tsp freshly ground pepper
1 Tbs canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup reduced-fat sour cream
1 Tbs chopped fresh tarragon or 1 teaspoon dried
2 tsp lemon juice
2/3 cup shredded Gruyère cheese

1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.

2. Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.

3. Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.

4. Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.

5. Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.

Servings: 4

Source: Eating Well

Have a great day
 

Rain and Lightning, Ice Calves.

Wednesday night we had one hell of a storm with quite a bit of rain. How much rain I have no idea and haven’t heard it mentioned anywhere. Suffice to say this morning everywhere looked as though it had had a good soaking. We so need this rain, at the time of writing we are supposed to get more on Thursday afternoon. I don’t know how much will be enough, but we sure ain’t had it yet. However, hopefully what we have had will do the grass and trees some good. I must say, the storm kept me awake for a while, the lightning flashes on their own were lighting up the bedroom constantly apart from the terrific crashes of thunder which, in both cases, seemed almost continuous. I had to include this spectacular picture by Justin Cormier which was taken a few miles away from us in Guelph, and published on the Weather Network. I know we had similar lightning here, I couldn’t even look towards the window it was so bright.

This is a scary piece of video which has been seen on TV and I thought I would share in case you didn’t get to see it. I think it was a fairly small vessel visiting this iceberg which decided to calve down whilst they were filming it. Glad I wasn’t there I would have had to change my underwear.

There are more videos you can access from this clip which shows an iceberg calving and then rolling. The guide ends up holding a piece of crystal clear ice which has air trapped inside from thousands of years ago. Guess I always knew people were nuts LOL. I like watching the film, but I wouldn’t want to be there.

Although asparagus season is over, I still liked the look of this recipe from Web MD and thought I would share it with you. I never think of Gruyère without thinking of Matt who went on a trip to Switzerland with his first wife and apparently scarfed down a pound of the stuff all on his own. He assures me that the cheese, when bought in the village of Gruyère and absolutely fresh, is much better than the cheese that we can buy.

Chicken and Asparagus with Melted Gruyère

WebMD Recipe from EatingWell.com

For this elegant dish, boneless chicken breast and asparagus are smothered in a luxurious white-wine sauce with just the right amount of melted Gruyère cheese. Tarragon and lemon add a delicious light flavor that is perfect with asparagus.

Servings: 4

Recipe Ingredients:

1. 8 ounces asparagus, trimmed and cut into 1-inch pieces
2. 2/3 cup reduced-sodium chicken broth
3. 2 teaspoons plus 1/4 cup all-purpose flour, divided
4. 4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
5. 1/4 teaspoon salt
6. 1/2 teaspoon freshly ground pepper
7. 1 tablespoon canola oil
8. 1 shallot, thinly sliced
9. 1/2 cup white wine
10. 1/3 cup reduced-fat sour cream
11. 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
12. 2 teaspoons lemon juice
13. 2/3 cup shredded Gruyère cheese

Recipe Steps:

1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Add asparagus; cover and steam for 3 minutes. Uncover, remove from the heat and set aside.
2. Whisk broth and 2 teaspoons flour in a small bowl until smooth. Set aside.
3. Place the remaining 1/4 cup flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off any excess.
4. Heat oil in a large skillet over medium heat. Add the chicken and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent scorching. Transfer to a plate and cover to keep warm.
5. Add shallot, wine and the reserved broth mixture to the pan; cook over medium heat, stirring, until thickened, about 2 minutes. Reduce heat to medium-low; stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and turn to coat with the sauce. Sprinkle cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted, about 2 minutes.

Have a great day