Google +,Bowling, Shopping, Cooking, Optometrist,

Assuming you have heard about it, I am a tad confused about Google shutting down.  Does that mean one's gmail is no longer valid, can we not Google information any more, I understand Google comments on blogs will no longer exist and all previous comments will disappear. But is Google itself disappearing? We have a large Google Office in town, so, don't know what's happening there. Just Googled!!! It's actually Google + that is shutting down. I am still not quite sure how that will affect things.

Memory like a sieve, forgot to mention, went to the optometrists for our annual, somewhat late due to my hospital stay, but delighted to say, neither of us need any attention of any kind to our eyes. Nice to know. Funny, been going to the same place for 18 years or so and only just realised there is a parking lot behind the building. Never even occurred to me to wonder where the staff parked. Apparently there is also a wheel chair spot plus a ramp.

Much as I enjoyed bowling, I paid for it with cramp in my worst leg. Didn't sleep much at all last night. Then today we had to go to the optometrist for our annual tests which we had missed due to my hospital stay. Turns out our eyes are doing fine and no new glasses needed. Good news. Then we went to pick up our shopping, a half order again, easy to bring upstairs, and finally went to the Bakery to buy some of my favourite buns. The buns I am currently eating I bought last September/October (not sure) and are somewhat iced up. They are OK but..... I now have some fresher ones.

Today, Wednesday, I am finally getting to Body Stream where I converse with the cannabis doctor through the computer, in order to get a new prescription. Only trouble is, once again the weather isn't too propitious, they are talking freezing rain. Hope not.

Tonight, we came in fairly late, and I had already planned to  make Chorizo and Potato Stew, I didn't have all the right ingredients, and it was pretty hard work to make at the last moment, however, it turned out to be delicious. I read, on line, that you didn't have to use Chorizo but Italian Sausages would do, so that's what I used. For Dill, I used Tarragon, and so on. We both very much enjoyed it and have leftovers to use up. Only trouble is I am short of Italian sausages too. Need to go to Victoria St. Market to pick up my smoked haddock and some sausages.

Butter Tarts are a very Canadian dessert. I always remember a cyber group getting together to entertain a bunch of people - they were working in a small kitchen and one of my friends made butter tarts which she set down on a chair to cool. Unfortunately a bit later she needed to sit down. The rest I leave to your imagination. Talk about butt jokes, there were lots of  them.

Chocolate Bottom Butter Tarts

This twist on the quintessential Canadian dessert boasts a chocolate-y crust and drizzle while still

oozing with all that traditional runny butter tart goodness.

Chocolate Tart Crust
1 ½ cups all-purpose flour
½ cup sifted cocoa
1 Tbs packed brown sugar
½ tsp salt
¾ cup cold unsalted butter, cubed
6-7 Tbs  ice-cold water
Filling
2 eggs, at room temperature
1 cup lightly packed brown sugar
1/3 cup corn syrup
1/3 cup softened unsalted butter
2 Tbs all-purpose flour
Chocolate Drizzle
56 g chocolate, coarsely chopped

1. Chocolate Tart Crust

For dough, place flour, cocoa, sugar and salt in a food processor. Whirl until mixed. Add cold butter. Pulse until coarse crumbs form. While pulsing, add cold water, 1 tbsp at a time until dough begins to come together. Turn onto a counter. Bring together to form a ball. Divide dough into 12, placing each piece into a greased muffin cup in a 12-cup tin. Evenly press dough over bottoms and up sides of each cup. Cover with plastic wrap. Refrigerate until chilled, 1 hour.

Filling

4. For filling, whisk eggs in a medium bowl. Add remaining filling ingredients. Whisk until smooth. Set aside.

When dough is firm, preheat oven to 375ºF (190ºC). Divide and pour filling between chilled tart shells. Bake in centre of preheated oven until pastry is firm and dry and filling is puffed and golden, 22 to 25 minutes. Let cool completely.

Chocolate Drizzle

Place chocolate in a double boiler or microwave-safe bowl. Heat, stirring often until melted. Using a fork, repeatedly dip tines into chocolate and drizzle over tarts in a swirling and back and forth pattern.

Food Network

Have a great day
 

Red Lobster, Hair Cut., Cannabis Scrip, Rent Increase,

Went to the Red Lobster and used our discount coupon for lunch. Apparently if you choose a dinner item, you get the dinner discount. Don't quite understand their logic but I am not complaining. Matt had a tilapia and shrimp dish which is spicy, it has 3 slices of jalapeño (I think) as garnish and Matt ate one. He didn't really know what it was. He found out!! Drank a lot of water. I chose an "Ultimate Feast" again, I particularly wanted some crab legs. I had taken my lobster pick with me which is much smaller than the fork they supply. Enjoyed it. I didn't bother with broccoli or any other veg and no sides of any kind. They knocked $1.25 off for that, nice of them.

Then went to the hair salon - decided I wasn't ready for a cut yet. She cut an amazing amount off Matt, incredible, she did all the things like ears and eyebrows. She also took a straight razor to his neck. Could have cut his throat with that. I forgot, she made me a cup of green tea whilst I was waiting. I was very impressed. She is a very nice woman. Matt doesn't remember going to her before, but he was impressed with her today. Well, when I had my hair cut she did the stringing I mentioned. Fascinating how she gets the string to vibrate and pull out chin hairs etc. Never seen that done before.

I might mention that it is bloody cold outside too. Coldest I have felt in a while.

Today, as I said, I have to go to the Cannabis doc for a renewed scrip. In the afternoon, I want to study the document the superintendent says he has from the Landlords and Tenants Board giving our landlords the right to increase the rent by 4.8%. If this is true, I will be making a noise about why none of us have been so advised by the Board. That, in our case, is over $60 a month. That is going to put a big strain on our budget although, I forgot, Matt just got a $5/month increase on his work pension. Makes the raise $55 I guess!!!

As so often happens, the picture grabbed me on this recipe. Not sure if I can get Spanish chorizo. I know I can get Portuguese but am not sure it is quite the same thing. My mother always had some on hand when they lived in Spain and we used to chomp on it all the time.

Chorizo and Potato Stew

This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days. Yes, it’s a large amount of paprika, but it serves as a base flavor for the stew and gives it a deep red color

and smoky aroma.

6 bacon slices, chopped
2 medium sweet onions, finely chopped
8 garlic cloves, thinly sliced
3 Tbs tomato paste
2 ½ lb russet potatoes, peeled, cut into ¾" pieces
2 lb smoked Spanish chorizo, cut into rounds, halved into half-moons
1 lb button mushrooms, cut into ½"-thick wedges
8 cups low-sodium chicken broth
? cup hot smoked Spanish paprika
½ tsp cayenne pepper
Kosher salt
1 cup sour cream
2 cups torn dill
Freshly ground black pepper

1. Cook bacon in a large pot over medium heat, stirring occasionally, until beginning to brown but not yet crisp, 5–7 minutes. Transfer to paper towels.

2. Add onions to same pot and cook, stirring often, until golden and softened, 8–10 minutes. Add garlic and cook, stirring, until softened, about 3 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes. Return bacon to pot, then add potatoes, chorizo, mushrooms, broth, paprika, and cayenne and bring to a boil. Reduce heat so liquid is at a bare simmer and cook, stirring occasionally, until potatoes are tender, 25–30 minutes. Remove from heat; season with salt.

3. Stir sour cream and 2 Tbsp. water in a small bowl to combine; season with salt.

4. Divide stew among bowls and top with sour cream, dill, and a few grinds of pepper.

Servings: 8

Source: Bon Appétit

Have a great day