DVD, WNED, Facebook, Results,

At long last, the DVD of Jonathan Antoine's Going the Distance is available from Amazon. I have been wanting to get it since I first saw him on PBS. He has such a wonderful voice and we could listen to it for ever. If you haven't heard him sing yet, I encourage you to do so. He sings all kinds of music from an adaptation of Country Roads, Unchained Melody and Nessun Dorme. Unfortunately I was put off somewhat when I first saw him by the his size, but the voice that comes out of that incredible young man is unbelievable and he is young, somewhere around 25- I just googled. I also understand he has lost a lot of weight. He needed to for his health if nothing else, says she who's scale numbers are soaring.

I was a tad irritated at WNED our PBS station tonight, they showed snippets of programmes rather than the whole thing. One of the snippets was about painting, in particular that of Leonardo da Vinci and how he achieved what he did. Just got really into it and they ended that snippet. I know they were showing what wonderful programmes Nova airs so that we would cough up with a contribution, but I sure wouldn't have been persuaded by this. Nature and Nova are two of our favourite programmes but we didn't get to relax and enjoy them tonight.

Cathy came in with our shopping this afternoon, she was in a bit of a hurry but one thing she said, she had been trying to find me on Facebook although we have been talking to one another on Messenger for a while, however, I went to see if I could find her on Facebook. I did, but couldn't become friends as such. I don't know what's up with that.

Thursday, I go to see the vascular surgeon about the CT scan I had last week, will be interesting to see what he says. I have had a lot of pains with my legs the last few days. Fingers crossed he can help. I am going in a cab again as it was a little too late to get a ride from CSC.

This is one of my all time favourite recipes, Matt used to make them every year, but I have never made them myself with the result that I haven't had them in a long time. Why, you ask? Because I am scared of Phyllo. I really don't know how to handle it, yes I have read the instructions etc. but I have never been brave enough to try. Stupid, I know, I bought a packet of phyllo a few years ago and eventually it ended in the garbage because it had sat in the freezer for so long. We went to Paula Deen's restaurant many years ago. The Lady and Sons in Savannah, Georgia. Pretty well know restaurant in the south.

Asparagus Phyllo Bundles

For one roll:
Phyllo - 1/2 sheet for 2 asparagus
2 stalks asparagus
Parmesan, grated

1. Brush phyllo with butter, sprinkle with Parmesan, place 2 asparagus in middle and roll. Place in baking dish, sprinkle more Parmesan and put in oven 375 F for 15 mins.

Yield: one roll:

Source: Paula Deen

Have a great day, stay well, stay safe.
 

Virus, Facebook, Phoning, Shopping,

Just read on Facebook of a guy who is 99 and recovered from Covid-19. Also of a University in the States bringing back their students. Are they nuts or what? Best thing I saw, in a quick run through, was a question: Does anyone know if we can take showers yet or do we just continue washing our hands? Only trouble is, once I get on Facebook I keep looking at the next one and the next one. Could be there forever.

I did my Spanish lessons early today but thought I had started this blog and hadn't. I seem to have spent most of the day on the phone trying to find out this or the other. This morning I wanted to call the bank about my Credit Card. I reported it not working properly a while back and still have not received a replacement. I ended up waiting on the phone for 35-45 minutes - didn't actually time it but they told me it would be 45. Turns out that they sent me a new card on March 5. That means it is out there somewhere so in the end it was cancelled. Just in case. So then I wanted to get the "card on file" number changed by the PC Express at the grocery store. I thought I had to phone the PC Express office to get it done. I spent forever on the phone again (no I wasn't just hanging on, had it on speaker so I could get on with other stuff including lunch in this case). In the end I hung up in frustration and called the manager of the store. Turned out I could do it myself on my Profile page where I order my groceries, duuh.

I then phoned the convenience store and dashed down to get some bananas. I also checked milk (seems to be in short supply too) and found what I wanted with a sell by date of March 22. The store owner didn't want me to have it and then gave it to me for free. When I got it home, it was fine, I thought it would be. We buy the 3.5% and it is rich enough to last a long time. I forgot to order milk for my shopping tomorrow. Cream lasts forever.

I downloaded the PC Express app. onto my phone today too. Not as easy to use as on the computer but useful Oh yes, I have been looking for Glad Kitchen Catcher Bags of a particular size, only ones that fit my office garbage can. It seems like they have stopped making them. However, it appears they have one a little bit bigger at the grocery store some distance away. Bigger than the store I shop in, so I will have to go check them out.

For some reason, I haven't "fried" chicken in my Air Fryer for a long time despite it being delicious so today I decided to do so. It was as delicious as I remembered. So simple to do too. I am pretty sure the recipe is on this blog somewhere. In case you can't find it, here is the recipe. It is so easy and incredibly good to eat.

Toastmaster Basic Chicken

2 Chicken Breasts
1 Tbs Flour
1 tsp Paprika
1 tsp salt
1/4 tsp black pepper
melted butter or cooking oil

Preheat the air fryer to 400°F.Combine all dry ingredients in plastic bag. Lightly brush chicken with oil or butter and drop into bag to coat the chicken. Cook for 8-10 minutes. turn and cook for another 8-10 minutes.

Have a great day, stay safe, stay home as much as you can and stay well.
 

Egypt, Facebook, Weather, Asparagus, Bowling.

I have been learning more about Egypt over the last few weeks. First there was the film about

Howard Carter and his discovery of the tomb of King Tutenkhamun, then there is the series "The Story of Egypt" which is showing on Sunday evenings on TV Ontario - Professor Joann Fletcher is exploring Egypt and it's rises and falls. Something I learned last night, most of the grave robbing was done by the priests who wanted/needed the gold in the royal tombs so the mummies were unwrapped, stripped of anything of value, re wrapped in linen and then all basically chucked in a heap. Fortunately they did not find Tutenkhamun's tomb. Then it turns out that this tomb's priceless treasures were probably not for him at all but from other regalia. For instance the golden mask, with which we are all familiar, has pierced ears which has led them to believe that the original mask was made for Nefertiti and then re worked for Tutenkhamun.

I was thinking just how pernicious Facebook is. I try not to go there too often but every so often I either need to contact someone or a message comes through and once I get there and do what I have to do, I find myself going down the page checking on what people are saying at the moment. Three hours later.... an exaggeration, but it is so easy to get caught.

On Sunday I phoned the farm where I buy fresh asparagus. The snow is beginning to clear and today the weather was quite warm and sunny. It even reached 18°C. The farmer said to call back around May 5 or keep an eye on their Facebook page. Today he posted a picture of the rhubarb just poking its head up through the straw. A year is such a long time to wait. People were wearing shorts today and Matt didn't wear a jacket. I teased the bowling alley owner that someone else had gone into shorts before he had. He is always first and last each season. My bowling, by the way, was appalling. I didn't reach my average once. Mind you I was aching somewhat more than usual, don't know if that made a difference.

I'm always on the lookout for something different for breakfast and this recipe fills the bill.

Artichoke and Egg Tartine

For a Mediterranean-inspired breakfast, serve up fried or poached eggs on top of sautéed artichokes and toast. If you can't find frozen, be sure to rinse canned artichoke hearts well—they're saltier than
frozen. Serve with hot sauce on the side, if desired.

1. Heat oil in a small skillet. Add artichoke hearts, scallion, oregano and pepper; sauté until hot. Spread on toast and top with eggs.

Author: Breana Lai
Source: EatingWell Test Kitchen

Have a great day

Snow, Exercises. Social Media.

Whatever it did on Tuesday night in the end, it has been snowing most of the day today, Wednesday. I think the streets were not too bad but as I never poked my nose out of doors, I don’t know. Matt was out at 7 a.m. when he goes shopping but it wasn’t doing much at that time. I don’t think there’s enough of the stuff to give us a white Christmas. Not yet anyway. I seem to think we had a green Christmas last year although the remainder of the winter made up for that lapse. By the end of it everyone was complaining. Had to post my favourite snow rabbit pic.

Went for my in house exercises again, my legs were hurting even though we ere sitting down for some of the time. One lady keeps on about being 93 and I keep wanting to say “I bowl with people your age”. I was told I was a youngster by one of the women who is 85. To her, I guess I am. We have been collecting for a present for the regular instructor and I am told we have $40. They are talking about a box of chocolates, that’s going to be one hell of a box full.

My mother had a close friend (best friend maybe) for many years from her early days in Birmingham, England. I remember Aunty Nella very well from when I was a child and remember the Shirley Temple dress and the Snow White Cloak that was provided for me, I think my mother bought the dress and Nella gave me the gorgeous blue cloak. At the time she had a son called Richard and we were very good friends too. Eventually everyone moved away in one direction or another, I sent Christmas cards for many years, but didn’t get any responses. Then, tonight, (Wednesday) I got a Facebook friend request from her daughter, Rosemary. Not quite sure how she knew me although she has a photo of me at 12 and a video of my first wedding. But the latter was 52 years ago. Unfortunately both our mothers are no longer with us although Nella didn’t die til 2007 at 96 years old, a very good age. I was sorry to hear that Richard, too, had died of colon cancer. I think this is a picture of Richard and I. Rosemary is going to send me a copy of the pic she has, once she has got someone to upload it for her. It turns out she is 10 years younger than I. Isn't social media wonderful.

I have made Pavlovas in the past, but this one sounds absolutely wonderful. I would have to leave out the grapefruit because of pills unfortunately, I love grapefruit. I have left the time in as I don’t want anyone caught out by not realising there is such a long cooling time.

Ambrosia Pavlova

Contributed by Ben Mims to Food & Wine

• ACTIVE: 30 MIN
• TOTAL TIME: 1 HR 30 MIN Plus 4 hours cooling
• SERVINGS: 8

Here, F&W’s Ben Mims transforms the classic ambrosia salad recipes from his childhood into an incredibly delicate dessert topped with an orange-infused coconut milk whipped cream.
 

Pineapple Curd

1. 1/4 cup sugar
2. 1/4 teaspoon kosher salt
3. Grated zest of 1 lemon
4. 1 large egg yolk
5. 1/4 cup fresh pineapple juice
6. 2 tablespoons unsalted butter, melted

Meringue

1. 1/4 cup cornstarch
2. 1 tablespoon distilled white vinegar
3. 1 tablespoon vanilla extract
4. 1 teaspoon kosher salt
5. 2 cups sugar
6. 8 large egg whites, at room temperature
7. 1 cup very finely ground pistachios, toasted and cooled

Topping

1. 1/4 cup sugar
2. Grated zest of 2 oranges
3. 1/2 teaspoon kosher salt
4. 1/2 cup unsweetened coconut milk
5. 1 cup cold heavy cream
6. 1 orange, peeled of its pith and cut into segments
7. 1 grapefruit, peeled of its pith and cut into segments
8. 1/2 cup candied cherries in syrup, such as Amarena Fabbri
9. Large dried coconut shavings, julienned lime zest and chopped pistachios, for serving

1. MAKE THE PINEAPPLE CURD In a small saucepan, whisk together the sugar, salt, lemon zest, and egg yolk until smooth. Add the pineapple juice and butter and stir until smooth. Bring to a simmer over medium heat, stirring constantly. Once it begins to simmer, continue to cook and stir the curd until it is thickened and coats the back of a spoon, about 2 minutes. Transfer to a bowl and let cool to room temperature. Cover with plastic wrap and refrigerate until ready to use.
2. MAKE THE MERINGUE Heat the oven to 350°. In a small bowl, stir together the cornstarch, vinegar, vanilla, and salt until a thick paste forms. Put the sugar and egg whites in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed until smooth. Increase the speed to medium-high and beat until soft peaks form. Add the cornstarch paste to the beating egg whites and continue to beat until very stiff and glossy peaks form, about 5 minutes. Add the pistachios and, using a rubber spatula, very gently fold until evenly incorporated.
3. Trace a 9-inch circle onto a sheet of parchment paper. Flip the sheet over and transfer it to a baking sheet; spray lightly with baking spray. Pile the meringue in the center of the circle and, using an offset spatula or small rubber spatula, form it into a 9-inch disk, smoothing the top and sides. Transfer to the oven and immediately lower the oven temperature to 215°. Bake until the meringue is dried on the outside and looks set, about 1 1/2 hours. Without opening the door, turn the oven off and let the meringue sit inside until completely cooled, at least 4 hours. (The cooling process allows the meringue to dry and cool slowly enough so that it doesn’t collapse on itself.) Once cooled, gently tip the meringue onto its side and peel away the parchment paper. Carefully place the meringue on a flat cake stand or serving platter.
4. WHEN READY TO SERVE, MAKE THE WHIPPED CREAM In a food processor, combine the sugar, orange zest, salt, and coconut milk in a food processor and process until the sugar is dissolved and the zest heavily perfumes the coconut milk. Pour into a large bowl, add the cream, and whisk until stiff peaks form. Pile the whipped cream onto the center of the meringue and gently nudge it to the edge of the meringue, leaving about a 1 1/2-inch border.
5. Arrange the orange and grapefruit segments on the cream and then drizzle with some of the pineapple curd. Dot the top with cherries, coconut, lime zest, and more chopped pistachios and serve immediately.

Have a great day.

Overpaid, HM Facebook, 666.

There’s been a lot in the news lately about the actor Charlie Sheen who recently trashed his hotel room and was found in there nude and drunk. The reports now say someone had stolen his watch which cost over $100,000 – but that loss plus the cost of the room repair is chicken feed to him, he earns $8,000,000 a half hour episode of his series. To my mind, this kind of behaviour is a consequence of stars being over paid. This particular actor (well he is acting up!!!) is no exception to the kind of things these people do because they have so much money, are bored, and feel they can do anything they want. I have always like his dad, Martin Sheen, but of course we only know about their on screen personalities unless they do something which hits the news.

Hey, did you know, the Queen is now on Facebook? Not sure if it’s her personally or a representative from the Palace. Who’d a thunk it??? I must go and have a look. Apparently within a very short time of her joining she was inundated with ‘friends’. I would think opening herself up to the public like that could lead to all kinds of abuse.

Yesterday Matt went bowling but I stayed at home. Our team captain wrote down all the scores as Matt said I would never believe them!! He had three pretty good games. However, our captain had had super games and ended up with a total of 666 which prompted someone else to write “the devil made her do it”. I have heard before that 666 is supposed to be the devil’s number but I have no idea why. So I googled. It appears that the origin of this “number of the beast” is in the Greek version of the bible, in Revelations, which has been translated as six hundred three score and six – to read about it go to http://tinyurl.com/znaan – it appears to be something to do with each letter being ascribed a number in the Aramaic alphabet and therefore in this case the numbers of the beast add up to 666.

I have just come across Andy Hayler who is a professional food writer from the UK and who appears to have travelled all over the world critiquing restaurants which, by the way, he pays for himself, so there is no bias. He has a web site at www.andyhayler.com and you can research restaurants in which he has eaten together with reading about Andy himself and his blog. I first came across him in French Marilyn’s blog yesterday. I wrote to him about a restaurant which was once very famous in London – Stone’s Chop House – unfortunately it is no longer there. What a pity, it was originally opened in the 17th century and had lasted a long time. They served traditional English food such as roast beef and Yorkshire Pudding, Steak and Kidney pudding and chops of course, lamb chops and pork chops. My parents used to eat there a lot and I went once or twice as a young woman.

I seem to be posting a lot of soup recipes lately, but I do love soups of all kinds and it is a wonderful comfort food in the winter. Of course Australia is heading for summer so they won’t want hot soups for a while now. I’ve actually never made a soup with cheese in it, not sure why. I should get on and do so because I know they taste good.

Potato and Cheddar-Cheese Soup

Source: Quick from Scratch - Vegetable Main Dishes

Serves 4

A few simple ingredients make a sumptuous soup. Be sure to use a high-quality cheddar; it's crucial to the dish's flavor. Choose a yellow cheese for the richest color. For a chunkier soup, skip the pureeing and just break up some of the potato with a spoon.
INGREDIENTS

1/4 pound sliced bacon, cut crosswise into thin strips

1 large onion, chopped

3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes

4-1/2 cups water

1 teaspoon salt

6 ounces cheddar, grated (about 1-1/2 cups)

1/4 cup chopped chives or scallion tops

DIRECTIONS

In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.

Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.

VEGETABLE TIP:
Boiling potatoes have less starch than baking, or Idaho, potatoes and consequentially hold together better when boiled. This is why they're often used in soups and for potato salads. Not in this soup, though. Since we want some of the potato to break down into smaller pieces and thicken the soup, baking potatoes are the perfect choice.

Have a great day