Referral, LHIN, Groceries.

Don't know who it was (well I know the name) called me from my doctor's office and arranged to have a referral sent to the cardiologist and also for me to get a EKG which I was supposed to get but which they kept cancelling due to Covid. I know my previous cardiologist wanted to do it before I had any more vascular surgery. I don't expect to hear from the cardiologist for ages, they seem to take their time.

I spoke to my Care Coordinator at the LHIN today and she wasn't sure if I would be able to get more PSW help for Matt's exercises. But, as I explained, he is needing their help with showering more and more so she could phrase it that way. We are doing a video assessment on Monday, not sure how their system will work but we shall see. If not it will have to be a phone assessment.

Cathy came with my groceries and I eventually realised there were several things not included. I know I ordered Kleenex but they certainly didn't appear. I had complained about getting one carrot last week so this week I got two lots, a total of 7. One or two other items - I write notes in appropriate places but they just don't seem to read them. So, I put in a small order for tomorrow afternoon. Incredibly I can do that now. a week or two back I had to place my order more than a week in advance to get a time slot.

Cathy tells me they may be going away to a cottage next week. I am envious, both she and my new cleaner are off for a week to cottages. Ladydog and Zoey are coming for a visit tomorrow so that will be something to cheer me up.

Creamy Roasted Asparagus and Brie Cauliflower Soup

2 lbs asparagus, trimmed
1 small head cauliflower, cut into florets
1 Tbs oil
salt and pepper to taste
1 Tbs oil
1 onion, diced
2 cloves garlic, chopped
4 cups vegetable broth or chicken broth
4 oz brie, cut into 1 inch pieces
1 Tbs fresh basil, chopped
1 tsp lemon zest
1 Tbs lemon juice
salt and pepper to taste

1. Toss the asparagus and cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, mixing half way through.

2. Meanwhile, heat the oil in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.

3. Add the garlic and cook until fragrant, about a minute.

4. Add the broth and asparagus and cauliflower, bring to a boil, reduce the heat and simmer for 10 minutes.

5. Add the brie, basil, lemon zest and lemon juice, let the brie melt and season with salt and pepper to taste before pureeing to the desired consistency and enjoying!

Servings: 4

Source
Author: Kevin Lynch
Source: Closet Cooking

Author Notes
Option: Add 1 tablespoon white miso paste by mixing some of the hot broth into the miso in a bowl before mixing it back into the pan sauce just after you remove from the heat. (Note: Miso is salty so go easy on seasoning with salt.)

Option: Add morel mushrooms.

Option: Garnish with crispy fried prosciutto, pancetta or bacon.

Option: Replace the cauliflower with a can of white beans, pureed

Have a great day, stay well, stay safe.
 

Flurries, Singer, Groceries, Pick Up Lines,

According to the forecast there was a possibility of flurries today. They were joking, the whole place has been turned white over night and it has been snowing off and on all morning. Thought we had got rid of this rubbish although I don't know why I was so sanguine, the worst snow storm I ever remember was in April as I have mentioned before.

Nobody commented on my Jonathan Antoine clip yesterday. I played it again just now and it brought tears to my eyes again. Of course I am very familiar with Les Miserables so maybe that is why.

Well I missed ladydog, had to go in the bathroom and then I heard Matt mumbling about somebody at the door and at the same time the phone was ringing so I answered the phone and it was ladydog saying she had dropped stuff at the door. Said thanks and went to see what Matt was on about. Of course it was the shopping plus a lovely Begonia, so nice of  her, then I had to phone her back, luckily her husband was driving. So, thanks to ladydog I now have my Becel, my leeks and some tomato paste. Butter is a pain for our lunchtime sandwiches, I fogot to get it out this morning. I was having noodles but Matt used the last of the Becel on one slice of bread and couldn't butter the second. I managed to scrape off enough for him. That's why I don't use butter much although these days I can't tell the difference between butter and Becel. It's a very healthy margarine and good tasting.

I heard some Social Distancing pick up lines this aft. Some were mildly amusing but I rather liked "I have toilet paper".

This recipe has another recipe for easy lemon curd. You could, of course, buy lemon curd in the store as well.

Lemon Bar Cheesecake

This indulgent recipe marries two delicious desserts: lemon bars and cheesecake. Using a dark

springform pan ensures a golden brown crust on this tart dessert recipe without having to bake before adding the filling.

2 cups all-purpose flour
1/2 cup powdered sugar
1/4 tsp salt
1/2 cup cold butter, cubed
2 egg yolks
1 to 2 Tbs ice-cold water
4 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
4 large eggs
2 tsp vanilla extract
2 cups Quick and Easy Lemon Curd, divided
Candied Lemon Slices (optional)

1. Pulse first 3 ingredients in a food processor 3 or 4 times or just until blended. Add butter, and pulse 5 or 6 times or until crumbly. Whisk together egg yolks and 1 Tbsp. ice-cold water in a small bowl; add to butter mixture, and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 Tbsp. remaining ice-cold water, 1 tsp. at a time, if necessary. Shape dough into a disk; wrap in plastic wrap. Chill 4 to 24 hours.

2. Roll dough into a 14-inch circle on a lightly floured surface. Fit dough into a lightly greased 9-inch dark springform pan, gently pressing on bottom and up sides of pan; trim and discard excess dough. Chill 30 minutes.

3. Meanwhile, preheat oven to 325°. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla.

4. Pour two-thirds of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan, and gently swirl with a knife. Spoon remaining batter into pan.

Yield: 10-12 servings

Source: SOUTHERN LIVING

Have a great day
 

Bowling, Groceries, Peeve, Movie,

Bowling wasn't baaad, but it wasn't good either. One consolation, my average stayed the same. Matt said he bowled so badly he was probably going to quit. Says that a lot. Last week he beat me hollow. 

Decided to do two small grocery orders this week (so there is a points offer if you spend $100, typical) anyway, we collected today's contribution but, annoyingly, didn't get the cold cuts Matt eats for lunch. The young lady I spoke to apologized but it wasn't really her fault. It was another person's. However, Wednesday I should be meeting up with some of  the Alzheimer Group, hopefully, so said I would pick it up then.

I have another peeve which I could have mentioned yesterday, 91 Thanksgiving Recipes, 45 Thanksgiving Desserts, etc. etc. Who on earth do they think has the time to plough through that many recipes. It's somewhat boring anyway. I have usually had it by about 5. 

As long as I can remember, I have heard about the movie Goodbye Mr. Chips. but I had never seen it. Actually it was made the year after I was born. Tonight I saw it on TCM and thoroughly enjoyed it. What a great movie. I am sure Birgit of BB Creations knows the movie and agrees with me. I only knew two of the actors, Greer Garson and John Mills who played a very young man. I hadn't realised John Mills was that old, I have seen him in many movies and we both love to see him in our DVD of Cats where he plays Gus the Theatre Cat, brilliantly I may say. I was in tears once or twice and especially at the end of Goodbye Mr. Chips. Now I would like to see it again. Not sure whether Matt enjoyed it or not.

I would love to try these, they would be idea for me, crispy base with smoked salmon and caviar. What could be more delicious. Only problem I don't have a waffle iron.

Tater Tot Waffles with Smoked Salmon and Caviar

Jen Pelka of The Riddler in San Francisco makes supercrunchy and delicious waffles using Tater

Tots. Here she tops the waffles with caviar and smoked salmon, creating a delicious and decadent dish that’s ideal with Champagne.

Nonstick cooking spray
8 cups thawed frozen Tater Tots (32 ounces)
Flaky sea salt
6 Tbs crème fraîche
12 thin slices smoked salmon
Dill sprigs,
caviar and fresh lemon juice, for serving

1. Heat an 8-inch waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.

2. Top each warm waffle with 1 1/2 tablespoons of crème fraîche, 3 slices of smoked salmon, a few small sprigs of dill, a dollop of caviar and a squeeze of lemon juice. Serve immediately.

Yield: Four 8-inch waffles

Author: Jen Pelka

Have a great day

Alzheimer's Society, Groceries, Instant Pot Conversion, Jeopardy,

I had a marvellous morning at the Alzheimer's Society TEACH session today. I met four people who also have spouses suffering from the disease and found I was not the only one. I was also not the only bad tempered witch with a b in front and I felt a whole lot better leaving the course. It is a tragic situation to be in, you basically lose your spouse and the person you married before they have left you physically. We are all learning to cope with what is going on in our marriages. We are all upset with the basic loss of our partners. Although one is aware that this is so, meeting others in the same sinking boat is actually a joyous experience. I am not the only one. I am sure the others felt the same. ladydog was my saviour today by spending the time with Matt but he has since informed me, in no uncertain terms that he does not need a babysitter. Actually, he does. One never knows what may happen. Today he wouldn't talk to me when I got back because he said he didn't know where I was. I told him that I had informed him several times and apparently ladydog did so as well but, of course, he doesn't remember us doing so.

I also picked up my groceries on the way home and ladydog helped me bring them upstairs. Nice of her. She is a godsend of a friend.

After lunch I realised I hadn't received the chicken thighs I had ordered (turns out they only had packets which were out of date tomorrow. In fact it wouldn't have mattered, they would either have been frozen straight away, or cooked tonight).  Anyway, I went to Victoria St. Market and got some

there. They were huge. I think they were ostrich thighs, not chicken. Anyway, I cooked the Miracle Mango Salsa Chicken which I posted yesterday, and it turned out very well. I started browning the thighs in the Instant Pot but decided it was taking too long so put the remainder in a fry pan and browned them that way. I then deglazed the pot with a little wine. Added the rice and water together with the Mango Salsa, stirred everything, put in the browned chicken and set it for 10 minutes. I did a 10 minute natural release and worried if it would all work. Turned out brilliantly and I have enough left for two nights more I think with such huge chicken thighs. It was delicious.

We were a tad late, but I made it to Jeopardy, there is another excellent champion named Jason Zuffranieri who is up at the $300 thousand level. He is much more unassuming than James Holzhaur  but seems to be doing just as well. I am certainly rooting for him. Turns out Alex Trebek, the host, is not doing too well with his cancer and has to go for more chemo. The show will not be the same without him.

Well, my Instant Pot Version of the Miracle Mango Salsa Chicken is my recipe today.

Have a great day
 

DVD Player, Reading, Groceries,

I mentioned that I had received a copy of Brigadoon but that it wouldn't play. It finally penetrated to my someone cloudy mind that the DVD Player has somehow lost it's setting (which I plugged in a while back) allowing it to play all regions, i.e. Europe and North America. So, now I have to get a number from Philips to set it all up again. To check this I tried two other DVDs which are region 2 and they wouldn't play either. Took me a while to figure it out.  Hopefully they will answer fairly quickly.

Typically, I forced myself not to read last night but to go to bed at a reasonable hour. Around 5 I had to get up and then could not get back to sleep. Might just as well have stayed up reading.

Went with Community Support to get my groceries this aft. It is a great help to have someone to bring it upstairs for me. They must wonder sometimes when they come in and see Matt sitting there. I racked up a few points today with specials but for the second time they made a mistake about the frozen shrimp I bought (oh for the days in NC when we got fresh shrimp off the boats). Now I have to go in tomorrow and sort it out. Planning to bowl in the afternoon, sort out afterwards.

Haven't had Chicken Satay in a while, Matt used to make it but a much simpler version. Will have to see if I can find the recipe he used, got a feeling his recipe used peanut butter. Meanwhile ...

Chicken Satay with Peanut Sauce

These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce

SATAY
3 plump lemongrass stalks—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
2 large shallots, coarsely chopped
2 large garlic cloves
1/3 cup light brown sugar
1 1/2 Tbs ground coriander
1 Tbs ground cumin
1/2 tsp ground turmeric
2 Tbs Asian fish sauce
1 1/2 Tbs kosher salt
2 Tbs canola oil, plus more for grilling
4 lbs skinless, boneless chicken thighs, cut into 1-inch pieces

PEANUT SAUCE
1/4 cup canola oil
4 medium shallots, thinly sliced (3/4 cup)
2 garlic cloves, thinly sliced
1 plump lemongrass stalk—bottom
8 inches only, outer layer removed, stalk cut into 2-inch lengths
1 jalapeño, thinly sliced
1 Tbs minced fresh ginger
1 1/2 cups unsalted roasted peanuts
1/2 cup unsweetened coconut milk
2 Tbs light brown sugar
3 Tbs fresh lime juice
2 Tbs Asian fish sauce
1 Tbs soy sauce
pinch of crushed red pepper

1. Prepare the satay

2. In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish sauce, salt and the 2 tablespoons of canola oil and process to a paste. Transfer the marinade to a bowl and add the chicken, gently tossing to coat each piece. Thread the coated chicken pieces onto 12-inch skewers and refrigerate for 30 minutes and up to 1 hour.

3. Mmeanwhile, prepare the peanut sauce

4. In a medium saucepan, heat the canola oil. Add the shallots, garlic, lemongrass, jalapeño and ginger and cook over moderate heat, stirring, until the aromatics are softened and browned, about 10 minutes. Scrape the mixture into a food processor. Add all of the remaining ingredients along with 1/2 cup of water and process until a smooth paste forms.

5. Scrape the peanut paste back into the saucepan and cook over low heat, stirring frequently, until very thick and the fat separates, about 20 minutes. The peanut sauce will turn a deeper shade of brown. Whisk in 1/2 cup of hot water until incorporated. Keep the peanut sauce warm over very low heat.

6. Light a grill and oil the grates. Grill the chicken skewers over moderately high heat, turning occasionally, until charred in spots and cooked through, 10 to 12 minutes. Serve with the peanut sauce.

Servings: 8

Tips
The peanut sauce can be refrigerated for up to 5 days. Rewarm before serving, adding a few tablespoons of hot water if it’s too thick.

Source: Food & Wine



Have a great day
 

Computer Problems, Shopping. Stuffed Peppers,

Main computer kaput. This laptop OK but mouse won't behave so this won't be long. Phoned my computer guy, completely forgot it was a holiday on Monday, duuh. He won't be here til Tuesday evening.

Going to pick up groceries with Community Support person this morning. Will be interesting to see how it goes. Hopefully I can get someone every week from now on.

I am not sorry the holiday is over, I have lots to do which can't be done when everyone is away. Yes, I know, people have to have holidays and if I were working I would change my tune. Have to book for Matt to see the aneasthetist and then arrange rides. Probably already said this.

So, for the stalkers, I may not be writing blogs as often  as I usually do unless the main computer is fixed quickly. Got a feeling it may be an expensive problem. OK Monday morning, dead Monday afternoon. He asked me to check power cables, can't be that, no-one been there, but I did anyway.

I had been planning to do stuffed peppers in the Instant Pot.  I found a recipe but altered it slightly. I was pleased to find I could get 4 peppers in the pot at once although one was a bit squished. I can't post the recipe right now because of my PC problems, but I was thrilled to bits. There is no pre-cooking anything, you just mix up the filling, stuff the raw peppers and then shove them in the IP. They came out beautifully and we have two for Tuesday night. I am so very pleased. I always hated having to cook the peppers first. This was easy peasy.

A simple little recipe.

Sautéed Asparagus and Peas

Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side

dish for spring!

2 Tbs unsalted butter
1/4 cup minced shallots
1 bunch thin asparagus spears, ends trimmed, cut into 1-1/2-inch pieces on a diagonal
1 cup thawed frozen peas
Salt
Freshly ground black pepper
1 tsp honey

1. Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.

2. Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp. Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste (I usually add about 1/8 teaspoon more salt and a few twists of pepper) and serve.

Author: Jennifer Segal
Source: Once Upon a Chef

Have a great day