Driver's Test, Nuisances, Proofing, PSWs,Il Volo,

Because I'm an old fogey (don't you dare agree) I am supposed to take a senior's driving/education course this year (every 2 years) around the time of my birthday. I just looked it all up and discovered that because of Covid they are extending people's licenses until further notice. When they do decide to run the courses it will take forever to catch up I imagine. Oh well, not  my problem. Well not exactly anyway.

Later I had a call from the cardiologist's office saying Dr. Johnston would not be available on the 8th and would therefore call me on the 18th. Damn. I wanted to get registered with a new cardiologist. Then I got a message that the Social Worker who has been dealing with me and a group of other spouses has now accepted a job elsewhere and will be quitting the Alzheimer Society. At the moment she doesn't know who will replace her if anyone does. We didn't have our Colombian friend to attend to Matt this morning although we did get someone, at 10, so my new cleaner did the other end of the apartment first  so Matt would have privacy for his ablutions. She is very good I might say and does a lot more things in the time.

I now have a bunch of writing by Cathy, the woman who picks up my groceries. She needs them proofing and editing. I am not really an editor but will do what I can for her. It is some small thank you for her picking up the shopping for me.

Grrrr. I got a call from a PSW who said she would be here at 11:15 tomorrow. I said don't bother. I then phoned the company. I know they are short of PSWs, but do you shower and dress at that hour of the day, we certainly don't. Eventually I got a call back, have a new guy coming at 8. Much better. Honestly, 11:15 we are talking lunchtime almost. I'm sorry, you are going to get a lot of griping about PSWs. Are you surprised?

Funny, I got up this morning and though "I didn't send in my grocery order". In fact, I can stop worrying because things have eased up and now it is not so difficult to get the time slot I want. Phew.

Matt is watching, and I am listening, to Il Volo again, didn't see the end the other night. They are absolutely wonderful to listen to and though they started as virtual kids, to me anyway, their voices which were good then, have matured and are even better to listen to. Mostly, of course, their songs are fairly classical, but they do sing some more popular things occasionally. Mind you they start this concert with Nessun Dorme which is one of the world's favourite arias.

This is a yummy recipe.

Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin

A moist and juicy cajun seasoned pork tenderloin wrapped in crispy bacon and glazed in an apricot dijon sauce! Sweet and salty pork perfection!

1 1/2 lb pork tenderloin
1 Tbs cajun seasoning
2 Tbs brown sugar
6 strips bacon
3 Tbs apricot preserves
1 Tbs grainy dijon mustard

1. Rub the pork tenderloin with the mixture of the cajun seasoning and brown sugar and wrap it up in the bacon.

2. Heat an oven safe skillet over medium heat, add the bacon wrapped pork tenderloin and cook until it is browned on all sides, about 10-15 minutes.

3. Transfer the pan to a preheated 400F/200C oven, roast until the pork reaches 140F, about 10-15 minutes, brushing on the mixture of the apricot preserves and mustard near the end before setting aside it to rest, covered, for 5 minutes.

Servings: 4

Author: Kevin Lynch
Source: Closet Kitchen

Have a great day, stay well, stay safe.
 

3D Printing, Yellowstone, Driver's Test,

First I saw replica printing of a valuable Mummy, then I heard of lots of things until I was horrified to hear that people were printing plastic guns and rifles which actually worked. Then I saw them printing food. Today I learn of an alligator with a printed tail. Makes me wonder what next. The link takes one to a short video which introduces you to Mr. Stubbs who lost his tail whilst being illegally smuggled in 2013.

Watched a programme about Yellowstone Park which contains one of the world's super volcanoes. Watching all the geysers I wondered how long it was since the last eruption. Seems to me to be about 1.3 million years. Quite a long time ago!! What made me wonder was the fact that the bison have been around since prehistoric times and I had been thinking if the volcano ever does erupt, that will be the end of all the animals there. Not that it will do the world much good either. With any luck, I won't be here to find out LOL.

I have my free meal coupon from Mandarin so have arranged to have lunch there with our friends on

the 12th. I also plan to go to the Red Lobster, not quite sure when, but if nothing else, their Chocolate Wave Cake will make a great birthday cake. Last time we were there, one of the waitresses tried to persuade us that buying a whole cake there for an occasion was cheaper than buying one in the local supermarket. Not sure where she gets that idea from. A whole Wave Cake costs $40. Not sure how many it feeds mind you, but from the slice they serve, it is a pretty big cake.

Tuesday I have to attend the senior driver's lecture or whatever you call it. I will get an eye test and then have to do a couple of cognitive tests, they I gather they 'talk' to you for a while. It takes about 1 1/4 - 1 1/2 hours. I don't envisage any problems other than getting up early enough to be there for 9 a.m. Getting up is not a problem, it's getting cracking with all the things to do before I go out.  Mind you, I still believe they should test your actual ability to handle a car.

I thought this cake sounded a bit different/

Brown Butter Cake with Cocoa

Cooking spray
6 Tbs unsalted butter (3 oz.)
7 1/2 oz all-purpose flour (about 1 3/4 cups)
1/2 cup unsweetened cocoa
1/2 cup packed light or dark brown sugar
1 3/4 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1/2 cup plus 1 Tbsp. granulated sugar, divided
1 1/4 cups whole buttermilk
2 large eggs
1 tsp vanilla extract
2 Tbs coconut oil
1/2 cup unsweetened coconut flakes

1. Preheat oven to 350°F.

2. Spray a 9-inch round cake pan with 2-inch sides or a 9-inch springform pan with cooking spray. Line pan with parchment paper; spray with cooking spray.

3. Melt butter in a small saucepan over medium-low, swirling pan occasionally, until butter is foamy and starting to brown on the bottom, about 5 minutes. (It should smell like hazelnuts.) Scrape browned bits from bottom; remove from heat, and cool 5 minutes.

4. Whisk together flour, cocoa, brown sugar, baking powder, baking soda, salt, and 1/2 cup granulated sugar in a large bowl until no lumps of brown sugar remain. (Break up lumps with hands, if necessary.)

5. Whisk together buttermilk, eggs, and vanilla in a medium bowl until no visible bits of egg remain. Add buttermilk mixture to flour mixture, whisking just until blended (a few streaks of flour are fine). Add brown butter and coconut oil, and whisk just until blended.

6. Pour batter into prepared pan; sprinkle with coconut flakes and remaining 1 tablespoon granulated sugar. Bake at 350°F for 35 minutes or until coconut is golden brown, cake pulls away from the sides of the pan, and a wooden pick inserted into center of cake comes out clean. Cool cake in pan 10 minutes. Remove cake from pan to a wire rack; cool to room temperature.

Servings: 12

Source: Cooking Light

Have a great day