Sleepless but not in Seattle, Delivery, Hair, Fireworks, Chinese,

I don't understand why some nights one just cannot get to sleep. Happened to me Saturday night and I was still tossing around at 3 a.m. with the result that I was really tired on Sunday. Luckily I had already arranged for Chinese food to be delivered for supper on Sunday so I could relax a bit. I used the same restaurant as our gift came from a couple of weeks or so ago. I am really looking forward to the day Mandarin opens again.

Talking of opening, I am now worrying about our hairdresser, I wonder if she will be able to re-open when this is all over. Hers is a fairly small and also fairly new business. Just the sort of business that is going under right now. I have managed to cut my hair reasonably well, well I ain't going nowhere!! Matt, however, will NOT let me cut his, I don't know why, he never would let me cut it, so it's not something new.

Of course, tomorrow, Monday, is Victoria Day (Queen Victoria) so some people were letting off fireworks on Saturday night. Not sure if they were doing so in Victoria Park which is where they often have big displays, but we could certainly hear the local ones. Didn't hear any fireworks Sunday night, mind you it has been dull and cloudy all day.

I ordered a Chinese meal for us from the same restaurant as our gift meal was sent. It was very enjoyable and I have a few noodles left for lunch. I have one complaint, I ordered spicy and what I got had a touch, but only a touch, of spicy but didn't qualify for that designation.

This is a new recipe from Kevin Lynch. He lives in Toronto, I wonder where he is buying his asparagus?

Orange Sesame Roast Asparagus

1 lb asparagus, trimmed
salt and pepper to taste
1 Tbs oil
1/4 cup orange sesame ginger vinaigrette
1 Tbs toasted sesame seeds

1. Toss the asparagus in the oil, salt and pepper, lay in a single layer on a baking sheet and bake in a 400F/200C oven until they start to caramelize, about 15-20 minutes, mixing half way through.

2. Toss the asparagus in the dressing and sesame seeds and enjoy!

Servings: 4

Author: Kevin Lynch
Source: Closet Cooking


Have a great day, stay well, stay safe.
 

Car, Delivery, Supper, Sheets, Visa,

Well it appears that it was definitely the Security System which had been triggered in my car but unfortunately it is taking a while to deal with, possibly because the garage is so fearfully busy anyway, there was some mention of taking out the steering column too. I will not be getting the car back before Friday that is for certain. As I said yesterday, I am wondering if I can claim this off insurance as there have been several break ins in the underground garage. Trouble is, nobody can say for certain that that is why the security system came on. David Gascoigne suggested I should sell the car as it would be cheaper without it, but not so convenient and would completely take away my independence.

I had planned to go to the liquor store as we were getting low, had to use the delivery company who don't charge much for delivery, but there seem to be lots of add ons, $5 for using a credit card, another couple of bucks for taxes (on what? Do the government charge taxes on services?) and so on and so on. I wonder how many people pay in cash these days?

Later we were having a drink, Matt had a second which he doesn't often, then got up from his chair at the dining table and went to his lounger. I said supper would be ready in a few minutes, he told me he had eaten enough already?? He never did have any supper. Weird. What do you do about that, damned if I know.

Tomorrow, I finally have some new sheets coming. I used to have lots of bed linens, some from our first mobile home in the States, plus what we had anyway. Somehow we got down to 2 sets and ladydog pointed out I should get some more. She was right. It has taken forever for them to arrive. I had a notice from Visa that I had been charged for them today plus another notice of an unknown charge. Having phoned Visa and then with the bank, they decided to cancel my Visa card, again, plus make enquiries. That's twice I have had my card cancelled lately. I have yet another arriving in about a week. At first they were going to cancel both cards but I persuaded them not to. Not sure why they needed to cancel both anyway.

I came across some recipes for salmon cakes made with canned salmon which I don't have, so I thought I would check fresh salmon fish cakes instead.

The best salmon fish cakes

A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some

secret ingredients

450 g floury potatoes, cut into chunks
350 g salmon (about 3 fillets)
2 tsp tomato ketchup
1 tsp English mustard
zest ½ lemon. plus wedges to serve
1 heaped tbsp chopped parsley
1 heaped tbsp chopped dill
3 Tbs plain flour
1 egg, beaten
100 g dried breadcrumb
4 Tbs sunflower oil
salad, to serve

1. Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.

2. Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.

3. Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.

4. Shape into 4 large fish cakes.

5. Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.

6. Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.

7. Serve with salad and lemon wedges.

Servings: 4

Source: BBC Good Food

Have a great day, stay well, stay safe.
 

Gift, Panama Canal, Collapsing Bridges, Allergies,

I ordered a Christmas present in August was beginning to thing I had been conned or something, but I had a UPS email today saying it would arrive tomorrow, Thursday. Fingers crossed. I was planning to go bowling, but I think staying in for the parcel might be more important. Or is it, the UPS store is just round  the corner if  they deliver when we aren't here. Will make my decision later.

I was surprised to get an email from ladydog this morning (Wednesday) as I thought she was on her way to the Panama Canal but turns out they were in Fort Lauderdale where they were waiting to board their ship in the afternoon. My geography not being as good as it should be, I did some searching and located where they were and where they were going. I then watched a 5 minute (speeded up) video of a ship going through the canal and learned things I didn't know. I thought it was just one set of locks, silly me. In fact they lift the ships 84 ft., that is a hell of a distance


A few years ago there was a camera there and you could watch ships - frame by frame - going through one of the locks but that doesn't seem to be available any more, pity, thought I could watch her ship. Matt said I woudn't be able to see her though LOL. I replied I could always get her to wave.

We were just watching a frightening programme about bridges collapsing, starting with a bridge in Genoa, Italy, which collapsed last year. I am so glad we don't travel any more, I would be terrified to cross any of these bridges. There were 2 young men talking about Genoa. They were on the bridge, one of them had his car drop 100 ft and the other was found hanging inside his vehicle under the bridge in the air. Lucky to be alive. However, there have been lots of bridge collapses over the years and they are working to find out why. - is it old age or faulty design. A lot of the bridges are around 50 years old. Made me think about that huge bridge that crosses the Chesapeake Bay in Maryland. Goes on for miles. That bridge is terrifying without any thought of it collapsing. Searching for information, I just found a video about that bridge and the fact that some people are too scared to drive across it. They have to go with a guy who makes a business of ferrying people across. I have to include that video too.


So, I would not cross it again, no matter what. I did start thinking of British bridges I know that have spanned the Thames for hundreds of years. Although there are newer bridges there which they are worried about.

I have been sniffing and snuffling as well as sneezing a lot lately. Checking with the bowling alley owner, who regularly suffers from allergies, he is doing the same, so something is affect me which is unusual. Was just having a sneezing fit writing this. Don't usually have this problem.

Didn't go to the Mandarin, miserable day and I was tired.

I just found this recipe which I might try on Friday evening for supper. I didn't know what Kirby cucumbers were, but having Googled, I think I would stick to English cucumbers anyway. I always have one of those in house. I would also cook the rice in the Instant Pot too.

Salmon Rice Bowl with Ginger-Lime Sauce

In Vietnam, palate-cleansing ginger is typically served with rich foods like duck. Here, a pungent

ginger dipping sauce is paired with salmon, which is loaded with omega-3 fatty acids.

1 3/4 cups water
1 1/4 cups long-grain rice, rinsed
2 Tbs minced, peeled fresh ginger
3 1/2 Tbs sugar
1 Thai red chile, chopped
10 small garlic cloves,
2 chopped
2 Tbs fresh lime juice
2 Tbs Asian fish sauce
2 kirby cucumbers (10 ounces), cut into thin strips
2 Tbs vegetable oil
4 6-ounce skinless salmon fillets
Salt and freshly ground pepper

1. In a medium saucepan, bring 1 1/2 cups of the water and the rice to a boil. Cover, reduce the heat to low and cook the rice for 12 minutes. Remove the pan from the heat and let stand for 5 minutes.

2. Meanwhile, in a mortar, pound the ginger with the sugar, chile and chopped garlic to a coarse paste. Transfer the paste to a bowl and stir in the remaining 1/4 cup of water, the lime juice and the fish sauce. Add the cucumbers.

3. Heat the oil in a large nonstick skillet. Season the salmon with salt and pepper. Add the salmon to the skillet and cook over moderately high heat until lightly browned, about 3 minutes. Add the whole garlic cloves. Turn the salmon and cook over moderate heat until opaque throughout, about 4 minutes.

4. Mound the rice in bowls. Top with the salmon, garlic cloves and ginger-lime sauce with cucumber strips and serve. Pass any extra sauce at the table.

Servings: 4

Source: Food & Wine



Have a great day
 

Instant Pot, Delivery, Movie

How annoying, Walmart have a deal on the Instant Pot for $60. Having written that, it occurs to me that is probably Stateside and not here. Damned good price though if you haven't got one. Cooking in it has given me endless pleasure since I got it in February.

Tired and busy I decided to get a delivery firm to bring us some wine etc. This was this afternoon, thought they would bring it today, obviously not. Wonder when we will get it. Going out to lunch at Red Lobster on Friday, with ladydog. Had thought about going to Costco on my own but decided to try and get a ride anyway. That way I can get help bringing whatever I buy upstairs.

Basically another quiet day so not much to write about. Either we are so busy we can't turn round or we have nothing much to do. Typical. Just watched The Sands of Iwo Jima with John Wayne. Not sure if I ever saw the movie before or not. If so it was a long time ago. The film was released when I was 11 years old!! No comments please.

I was looking for something with mushrooms to do in my Instant Pot. This one doesn't sound too bad. Not that I am either vegetarian or vegan, but I am sure there are many out there who will like this anyway.

Instant Pot Mushroom Stroganoff

Instant Pot Mushroom Stroganoff - a simple, easy vegetarian weeknight dinner that is creamy, hearty

and full of delicious depth and flavor!  Vegan Adaptable

3 Tbs olive oil
½ a red onion, diced
3 garlic cloves, rough chopped
16 oz mushrooms, sliced (cremini, shiitake, button)
¾ tsp salt
½ tsp pepper
¼ cup cooking sherry (or sub white wine)
2 cups veggie broth
2 Tbs mustard (whole grain or dijon)
1 Tbs flour
8 oz pasta (rotini, penne) about a scant 3 cups

Stir in after cooking:
½ to ¾ cup sour cream ( or sub vegan sour cream)

1. Heat oil on “sauté” function.  Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid.

2. Add sherry wine,  broth, mustard and flour and stir well. Add the  pasta, stir.

3. Set instant pot to pressure cook on high for 3-4 minutes. (see notes)

4. Manually release ( placing a towel over the steam).

5. Stir in the sour cream, and keep on warm setting for 5-10 minutes. Sauce will thicken slightly, but will remain “saucy” enough for dipping garlic bread.

6. Sometimes for extra depth I’ll add a teaspoon of soy sauce in at the end, up to you.

7. notes

8. Instant Pot cooking times will vary depending on pasta. A good rule of thumb is to halve the cooking time on the pasta directions on the package and subtract one minute. For example, 9 minutes on the package would be  4 minutes in the pressure cooker.

9. You can make this on the stove top, following the same directions, just cook the pasta separate. Cook the sauce down to desired consistancy, drain the pasta, add it to the pot and stir in sour cream last. Save some pasta water incase you want to loosen up the sauce a bit.

Yield: 4

Author: Sylvia Fountaine


Have a great day