Shopping, Bowling, Surgery,

Matt went to do his Wednesday shop on Thursday morning. He said the store was in a mess so couldn't find most of the things he wanted. There weren't even any bananas in the store. We went in on our way home from bowling to get everything left out. One thing I did want was frozen Yorkshire Puddings as I am planning a roast beef for Saturday. We were both running around the store looking for them and finally were directed to the bakery. I then remembered, that's where I found them last time. Although I had forgotten. They used to be somewhere else in the store. Can't have roast beef without Yorkshire pud after all and these days I am way too lazy to make it myself. Mind you my mother reckoned I made lousy Yorkshire puds. Mine were too crispy which is how I personally like them, but......

League bowled on Wednesday and didn't bowl very well. Bowled again on Thursday and had a couple of excellent games. Typical when it doesn't matter. Matt is having another bad week and is a tad down about it. Not knowing if and when I will have to stop bowling for an operation or something, I decided to save this game for a bowl ahead. Which reminds me, I checked that the surgeon has had my referral. His office has but he is on vacation, naturally! The secretary said depending on the seriousness he was working on 2 months at the moment. With any luck, he will consider my blocked carotid a reasonably urgent case.

I love the recipes I get from Mushrooms Canada. Here is the latest one.

Ginger Wasabi Pickled Mushrooms 

by Family Feedbag

Yield: Two 500 mL (2 cup) jars 

Make these pickled mushrooms in a ginger wasabi brine ahead of time, letting the flavours mingle before eating. Use them to add a touch of drama to an appetizer table or Sunday brunch.

Ingredients

1 ½ lb (675 g) white mushrooms
2 bird’s eye chili peppers
2 bay leaves
1 tsp (5 mL) yellow mustard seeds
1 ¼ cups (300 mL) unseasoned rice vinegar
¼ cup (60 mL) soy sauce
1 tsp (5 mL) sesame oil
1 tsp (5 mL) wasabi powder
1 tsp (5 mL) grated fresh ginger

Method
1. Rinse the mushrooms well under cool running water. Leave the small ones whole, chopping the larger ones into bite-size pieces.
2. Bring a large saucepan of water to a boil over high heat. Add the mushrooms and cook for 5 minutes, stirring occasionally Drain (you can keep the mushroom water for making soups or noodle dishes).
3. Meantime, in each of two 500 mL (2 cup) jars, add 1 bay leaf, 1 bird’s eye chili and ½ tsp (2 mL) mustard seeds (if you’d prefer, you can combine the ingredients in one 1 L (4 cup) jar or a medium mixing bowl instead). Distribute the mushrooms equally into the jars.
4. In a small mixing bowl, whisk together the rice vinegar, soy sauce, sesame oil, wasabi and ginger. Pour over the mushrooms.
5. Cover and refrigerate for up to 1 week.

Have a great day