Coffee, Bitter Cold, Bed Bugs, PSW, Equipment, OT Visit.

Went down to the grocery store's Starbucks this morning and had my gold plated coffee (you mean it isn't? but why do they charge so much?) two of the group managed to make it. Both the guys, neither of the gals. I hadn't realised one of the guys was an Englishman. He has been here a long time and I can't tell from his accent. Mind you I can't tell these days anyway. All the accents blend into one nowadays unless it is a very broad accent from somewhere like Newfoundland or the more rural parts of North Carolina. In NC we once played golf in company with two friends and a fifth guy who joined us and was known as the Major. I didn't understand a word he said for the whole 5 hours and basically just nodded and smiled, as I tell people, he could have told me his wife had died that morning and I would still have nodded and smiled. Our two American friends, who were from the Detroit area, seemed to understand some of what he said.

I then had to go outside (having gone from underground parking to underground parking, and nearly froze to death. It is bitter with a wind blowing today. A lazy wind, it blows through you instead of going round you.

Came home and prepared lunch and then realised I was running late so left half mine and went down to the exercise class. Not having seen our leader since before Christmas, I told her the chicken and egg joke and she cracked up too. I also took down some of the small brown seeds from my lunchtime bun (wrapped in a tissue). One of the class had asked me what bed bugs looked like so I showed him. Everyone else had a look too. I once mistook one of these seeds during the time we had the bed bug problem and tried to squish it. Couldn't figure what it was doing in the kitchen anyway, duuh.

Finished my lunch, sat down in my chair and nodded off. Phone went about 3:30 it was the Personal Service Worker. When she came up, we explained to her that Matt did not need help showering but that I needed help with heavy stuff in the household. She said she would talk to her supervisor about it all.

I am almost wishing to be bored to death Thursday, but I am expecting the equipment for Matt and I was hoping we could go bowling in the afternoon. Friday the Occupational Therapist is coming to see everything is installed properly.and then Zoey is coming to see Matt. I believe she has invited ladydog to come with her.

Of course we watched the Jeopardy G.O.A.T. again tonight. My favourite won. However, I am  rooting for Brad Rutter to win at least one game, he isn't doing too well so far.

I would love to cook this recipe but unfortunately himself does not like bones. I, on the other hand, love bones to chew on.

Instant Pot Red-Cooked Short Ribs

The cooking liquid is so delicious that I didn’t want any to go to waste. I skimmed off the fat (trust

me, it would be too greasy on the palate if you didn’t do this) and reduced it slightly, then steamed some bok choy over it to make a more complete meal. Plated with a little rice, the ribs and bok choy—along with that luscious cooking liquid—made for a meal the kids immediately asked me to put in regular rotation. And since it takes less time thanks to the Instant Pot, that’s a request I can easily (and happily!) accommodate.

1 Tbs canola oil 8 (3 1/2 x 1-inch) bone-in beef short ribs (about 4 pounds)
3/4 tsp kosher salt
1/2 cup water
1/2 cup dry sherry or Shaoxing wine (not Shaoxing cooking wine)
1/4 cup soy sauce
2 Tbs brown sugar
1 cup coarsely chopped shallots
2 whole star anise
1 cinnamon stick
1 (1-inch) piece fresh ginger, peeled and cut into 2 coins
4 (3- to 4-ounce) heads baby bok choy, halved lengthwise
Hot cooked rice, for serving
Chopped scallions and sliced fresno chiles, for garnish (optional)

1. Program a 6-quart programmable electric pressure cooker to SAUTÉ. Add oil. Season short ribs with salt. Working in batches, brown short ribs on all sides, about 20 minutes per batch. Transfer browned short ribs to a plate. Press CANCEL on cooker.

2. Combine 1/2 cup water, sherry, soy sauce, and brown sugar. Add to pressure cooker, scraping bottom to release browned bits. Add shallots, star anise, cinnamon, and ginger. Return short ribs and any accumulated juices to pressure cooker. Lock lid. Program cooker to PRESSURE COOK at HIGH pressure 45 minutes. Turn cooker off, and release pressure naturally 10 minutes. Turn pressure release valve to release remaining pressure until float valve drops. Remove short ribs from cooker.

3. Strain cooking liquid through a sieve into a 2-cup glass measuring cup. Discard solids. Skim off and discard most of liquid fat from top. Program cooker to SAUTÉ, and add cooking liquid. Cook until reduced to about 1 cup, about 5 minutes. Press CANCEL on cooker.

4. Pile bok choy onto pressure cooker’s steamer insert, and lower into cooker over cooking liquid. Lock lid. Program cooker to STEAM at HIGH pressure for 1 to 2 minutes. Immediately turn pressure release valve to release pressure. Serve short ribs with bok choy and sauce over rice. Garnish with scallions and chiles, if desired.

Servings: 4

Author: ANN TAYLOR PITTMAN
Source: Food and Wine

Have a great day
 

Christmas Day

Christmas Eve night, it snowed - Christmas Day it snowed. First white Christmas I remember in quite a while. Only trouble was, we couldn't go to Mandarin for Christmas Dinner. Mind you, Matt had already said he couldn't make it anyway. He is getting around with his air boot and the Fracture Clinic surgeon told him he can take it off at night and not worry about using his foot when he needs to go to the bathroom. He is able to do the odd thing now and again. He has a shower stool, the kind that sticks out of the bath so you can sit on it and swivel into the bath. Also a toilet seat extension. It lifts you up quit a bit which helps one to stand up. Had one every time we had hip replacements. I just googled in order to find a picture of the boot and discovered Amazon.ca sells them for about $50. I haven't yet seen the bill, but I gather the hospital one is going to be charged at $175. What a rip off. Luckily I believe insurance pays for this. But that is why insurance is so damned expensive. OK there again we don't pay the premiums they are paid for as part of his employment package when he was working. But if they weren't being ripped off they could provide even more coverage, like outside Canada coverage which was negotiated away many years ago. The bath stool and toilet extension we get free for 2 weeks and then have to pay rental ourselves if we need it. I think the same applies with the walker he is using. Long term parking at the hospital is $14. However, I suppose we should be happy about that because we are getting the treatment free. I wasn't intending to rant until I saw the price of the boot at Amazon.

Talking of the aircast, it has the ability to be pumped up. The hospital Emergency pumped it, the physiotherapist pumped it, but when we got to the fracture clinic we found someone (not sure but possibly a nurse, how do you tell these days?) who explained properly that as Matt's leg was somewhat swollen it was wrong as well as unnecessary to pump up the boot and it was, in fact, oversqueezing his ankle/foot. He told us that when the swelling has gone down, then we can pump up the boot if necessary.

Our neighbours popped in briefly at lunchtime with a plate of goodies to say Merry Christmas. I had slipped a card under their door. Nice couple. He offered to drive if needed during this crappy weather. Luckily we don't have to drive for at least a day if not two. She was telling me she had asked permission to try and form a coffee club in the building. That should be fun.

I had planned this for Boxing Day but ended up cooking it for Christmas Day, not having a turkey handy. It turned out very well and we both enjoyed it. The recipe doesn't say anything about it, but if and when I make it again I think I will pin the bacon to the pork. Bit of a pain to do, and then one has to hunt for the pins after, but it will ensure the wrapping is more secure.

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