Hospital

Matt’s procedure went fine, however, I ended up steaming. There were two wives waiting for their husbands. We had been seen by the volunteers, sitting there for round about 3 hours, but when our husbands were released they took them out another way, not through the waiting room, and said they didn’t realise the wives were waiting. I was totally p**ed off. Same volunteer both times. Not only that, I had said I would call our friend and they did it anyway. Matt was in a lot of pain, never had that before, surgeon suggested it was gas, think it must have been because it dissipated later. Then when he took his coat off I notice his shirt sleeve was covered with blood. Turned out the nurse hadn’t ensured that the IV wound had stopped bleeding and the pad she had put on his arm was absolutely soaked in blood. I wrote a complaint to the hospital. Surgeon did his job OK, they didn’t do theirs. My final complaint, they said my husband was with my daughter. Our friend is the same age as me, grrr. In fact it is a joke between us that she is older than I am, by 6 months. I was so grateful she drove us there and picked us up. Of course I was fine all day, naturally. I also had not one but two cups of hot chocolate from Tim Hortons and a donut. What boredom will do. But I have gone nuts on this hot chocolate. I wouldn’t touch it once upon a time, wish I hadn’t changed.

I love Giada de Laurentis. I used to watch her regularly on TV at one time and have cooked many of her recipes. This one sounds a beaut.

Slow Cooker Cioppino

Giada De Laurentiis

The advantage of this savoury brew is that it will welcome virtually any kind of shellfish or fish you find at the market. Squid, scallops, and chunks of firm white fish such as monkfish, halibut, bass, or whatever is fresh and local can be used instead of, or in addition to, the options below.

servings:
Serves 6

Ingredients

• 2 tablespoons olive oil
• 1 large fennel bulb, stalks and fronds removed, thinly sliced
• I onion, chopped
• 3 large shallots, chopped
• 2 teaspoons kosher salt, plus more to taste
• 3 large garlic cloves, minced
• 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
• 1/4 cup tomato paste
• 1 (28-ounce) can diced tomatoes
• 1 cup dry white wine
• 4 cups fish stock
• 1 bay leaf
• 1/2 pound manila clams, scrubbed
• 1/2 pound mussels, scrubbed, debearded
• 1/2 pound uncooked large shrimp, peeled and deveined
• 1/2 pound skinless salmon fillet, cut into 2-inch chunks

directions

• 1 a 5- to 6-quart slow cooker, combine the oil, fennel, onion, shallots, salt, garlic, red pepper flakes, tomato paste, diced tomatoes with their juices, wine, fish stock, and bay leaf. Cover and cook on high for 3 to 4 hours, until the tomatoes have broken down and the vegetables are tender.
  
• 2 Stir in the clams, mussels, shrimp, and salmon, then cover and continue cooking until the salmon and shrimp are cooked through and the clams and mussels open, about 30 minutes. Discard the bay leaf and any clams and mussels that do not open.
  
• 3 Season the broth to taste with more salt and red pepper flakes if desired. Ladle the soup into bowls and serve.
  

Have a great day’'