Sleepless but not in Seattle, Delivery, Hair, Fireworks, Chinese,

I don't understand why some nights one just cannot get to sleep. Happened to me Saturday night and I was still tossing around at 3 a.m. with the result that I was really tired on Sunday. Luckily I had already arranged for Chinese food to be delivered for supper on Sunday so I could relax a bit. I used the same restaurant as our gift came from a couple of weeks or so ago. I am really looking forward to the day Mandarin opens again.

Talking of opening, I am now worrying about our hairdresser, I wonder if she will be able to re-open when this is all over. Hers is a fairly small and also fairly new business. Just the sort of business that is going under right now. I have managed to cut my hair reasonably well, well I ain't going nowhere!! Matt, however, will NOT let me cut his, I don't know why, he never would let me cut it, so it's not something new.

Of course, tomorrow, Monday, is Victoria Day (Queen Victoria) so some people were letting off fireworks on Saturday night. Not sure if they were doing so in Victoria Park which is where they often have big displays, but we could certainly hear the local ones. Didn't hear any fireworks Sunday night, mind you it has been dull and cloudy all day.

I ordered a Chinese meal for us from the same restaurant as our gift meal was sent. It was very enjoyable and I have a few noodles left for lunch. I have one complaint, I ordered spicy and what I got had a touch, but only a touch, of spicy but didn't qualify for that designation.

This is a new recipe from Kevin Lynch. He lives in Toronto, I wonder where he is buying his asparagus?

Orange Sesame Roast Asparagus

1 lb asparagus, trimmed
salt and pepper to taste
1 Tbs oil
1/4 cup orange sesame ginger vinaigrette
1 Tbs toasted sesame seeds

1. Toss the asparagus in the oil, salt and pepper, lay in a single layer on a baking sheet and bake in a 400F/200C oven until they start to caramelize, about 15-20 minutes, mixing half way through.

2. Toss the asparagus in the dressing and sesame seeds and enjoy!

Servings: 4

Author: Kevin Lynch
Source: Closet Cooking


Have a great day, stay well, stay safe.
 

Bruise and Bowling, Books, Hair.

My bruise seems to be spreading, it is now quite a bit below the back of my knee. My sock was hurting today and I couldn’t think why. Matt says the bruise is shrinking, from what I can see it is increasing in depth and length. What makes you think I will be damned careful not to walk on the lane approach in stocking feet again?? I am pleased to report that my first two games bowling on Thursday went extremely well, however, by the third game my leg was reminding me it was not up to par. That’s my story anyway. Matt was doing much the same. What a pair of cripples. It’s just hit me, this little picture I use shows getting pins on the right, pins on the left and then the headpin. I guess I should look for one that gets a strike or at the least a spare.

Everyone I know, or it seems like it, is releasing a book around about now. With all their chat about promotion and marketing, I am getting somewhat lost. However, over the next week or two  I will certainly be mentioning people’s books. I hope you will investigate them and hopefully buy them – there are three books coming out which I have already read and which I can, and will, highly recommend. Two you already know about, Dragon of the Stars by Alex J. Cavenaugh and The Dagger’s Path by Glenda Larke. The Dagger’s Path is already released.


I finally got my hair cut on Thursday afternoon. Sounds sill for someone who is retired, but I just haven’t had a chance to go before. I felt as though I could start braiding it. I know they could braid it in the Caribbean, they can braid anything. I tried to re-braid my hair after I had undone it to wash it. Couldn’t do it and I used to wear braids as a youngster. Anyway, it’s cut now and feels so much better. In my very early 20s I had hair I could sit on, I got it cut and have never regretted doing so. I let it grow to shoulder length once afterwards and couldn’t stand it. How these girls can stand all this long hair which is so popular these days and they are forever having to toss it back or push it out of their faces, no thank you very much. Even when mine was long I either braided it or wore it in a bun or something.

Much to my surprise, I am now “into” smoothies. I mentioned a while ago about the one I had invented for myself with greens and skim milk blended with a banana. These days I add a tablespoon of peanut butter as well. The following recipe is one from our local grocery store and they are, of course, touting their products for sale but I am sure your own grocery store has similar items which you could substitute. Meanwhile, I just might try this one. I’ve included the nutritional information as it’s important with a smoothie.

Raspberry Orange Protein Smoothie

Our PC Blue Menu Egg Whites are pasteurized, making them safe to eat as-sold; do not do this with whites from fresh eggs. Fat-free and with no added sugar, this smoothie makes a great breakfast choice thanks to the egg whites which pack a powerful protein punch.

Ingredients

• 1/2 cup (125 mL)  PC Blue Menu Egg Whites
• 1/2 cup (125 mL)  PC Blue Menu Finesse 0% M.F. Plain Yogurt
• 1 cup (250 mL)  frozen  PC Whole Red Raspberries
• 1/2 cup (125 mL)  PC Pulp-Free 100% Florida Orange Juice
• 2 packets (each 2 g)  PC Stevia Natural Source Calorie-Free Sweetener

Instructions

1. In blender, combine egg whites, yogurt, raspberries, orange juice and stevia; blend on high until smooth. Pour into two glasses.

Nutritional Information
Calories 110 cal
Fat 0 g
Sodium 140 mg
Carbohydrate 20 g
Fibre 4 g
Protein 9 g
Fat free. Free of saturated fat. Good Source of Vitamin C. Source of Calcium. Source of Fibre.

Have a great day