Today is the first of our Travel League bowling meets. Lunch at the Red Lobster and then bowling at our home bowling alley. We have decided only to participate on the months when the bowling is in a local alley. Victoria or our usual alley, Towne. We are not going to the out of town ones at all.
Finally I got Guardians of the Galaxy 2 from the library. Not Matt's cuppa tea so I will probably watch it on my laptop. For some reason when I play movies on our DVD player we have to turn up the sound drastically to be able to hear anything at all. I really am not sure why.
Wednesday afternoon I went to exercise class and didn't have a twitch in my rear end although in the morning it was pretty painful. We will see what happens. I said to our instructor I had a PITA and she said, oh no, your husband? It was quite funny at the time.
When we went shopping on Tuesday afternoon, they had a deal going on frozen turkeys. I suddenly realised why. Canadian Thanksgiving is on October 9. I had completely forgotten. I am not sure what I will do, probably buy a turkey breast just for the two of us. I came across this side dish which is recommended for Thanksgiving.
Company Cabbage
This is especially pretty prepared with Savoy cabbage! Be sure not to overcook the greens so they
don’t turn mushy
2 tsp (10 mL) chicken bouillon
4 cups (1 L) coarsely shredded green or Savoy cabbage
½ cup (125 mL) shredded carrots
¼ cup (60 mL) chopped celery root or celery
¼ cup (60 mL) sliced green onions or chopped shallots
½ tsp (2 mL) dried dillweed (or 1 ½ tsp/7 mL fresh)
3 Tbs (45 mL) chopped pecans
1 Tbs (15 mL) melted butter
½ tsp (2 mL) prepared mustard
1/4 tsp (0.5 mL) pepper
1. In large saucepan, heat 1/2 cup/75 mL water over medium-high; add chicken bouillon, stirring until dissolved. Add cabbage, carrots, celery root, green onions and dillweed, stirring to combine. Cook, covered, for about 5 minutes, stirring slightly, until tender.
2. Stir together pecans, butter, mustard and pepper. Pour over cabbage mixture; tossing to combine.
Servings: 6
Source: Great Canadian Cookbook
Have a great day
Finally I got Guardians of the Galaxy 2 from the library. Not Matt's cuppa tea so I will probably watch it on my laptop. For some reason when I play movies on our DVD player we have to turn up the sound drastically to be able to hear anything at all. I really am not sure why.
Wednesday afternoon I went to exercise class and didn't have a twitch in my rear end although in the morning it was pretty painful. We will see what happens. I said to our instructor I had a PITA and she said, oh no, your husband? It was quite funny at the time.
When we went shopping on Tuesday afternoon, they had a deal going on frozen turkeys. I suddenly realised why. Canadian Thanksgiving is on October 9. I had completely forgotten. I am not sure what I will do, probably buy a turkey breast just for the two of us. I came across this side dish which is recommended for Thanksgiving.
Company Cabbage
This is especially pretty prepared with Savoy cabbage! Be sure not to overcook the greens so they
2 tsp (10 mL) chicken bouillon
4 cups (1 L) coarsely shredded green or Savoy cabbage
½ cup (125 mL) shredded carrots
¼ cup (60 mL) chopped celery root or celery
¼ cup (60 mL) sliced green onions or chopped shallots
½ tsp (2 mL) dried dillweed (or 1 ½ tsp/7 mL fresh)
3 Tbs (45 mL) chopped pecans
1 Tbs (15 mL) melted butter
½ tsp (2 mL) prepared mustard
1/4 tsp (0.5 mL) pepper
1. In large saucepan, heat 1/2 cup/75 mL water over medium-high; add chicken bouillon, stirring until dissolved. Add cabbage, carrots, celery root, green onions and dillweed, stirring to combine. Cook, covered, for about 5 minutes, stirring slightly, until tender.
2. Stir together pecans, butter, mustard and pepper. Pour over cabbage mixture; tossing to combine.
Servings: 6
Source: Great Canadian Cookbook
Have a great day
