LHIN, Ops, Asparagus, Jonathan Antoine,

For those of you who do not live in Ontario, we have a group called the Local Health Integration Network, or LHIN. They are supposed to be on top of everyone's illnesses and allocate what help they can. As I mentioned, I called the Mental Health and Wellness line the other night and spoke to a great person named Paula she said, with my permission, she would call the LHIN. Today, whilst we were out, I got a message from the new co-ordinator who is supposed to be taking care of our case, she said she was calling to speak to Paula, gave me her number but did not give me her name. Gives one such confidence.

Tonight I have been arguing with Matt, don't know why I do, but he does NOT understand that if I go into hospital and then need 2 weeks recuperation, he cannot stay here on his own. I don't understand why he still thinks he can. I think Alex's comment yesterday fitted, get some big brawny guys to take him to a home. He understands lots of things but will NOT understand, or cannot, that I have to go have the ops and he CANNOT stay on his own. I even tried the "I would be worried whilst I was in hospital" tactic but that didn't work.

I bought a ton of asparagus today to can - for the Limeys, "bottle". but at this rate I might not be around to eat the stuff. Why do North Americans say "can" we don't, we put it in glass jars.

Got my Jonathan Antoine DVD today so looking forward to watching it. He has such a wonderful voice. Went to play it later and it's a CD not a DVD. Stupid me.

Anyway, I just can't stay awake tonight so no recipe.

Have a great weekend, stay well, stay safe
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Femme Fatale, Asparagus, Car Insurance, Jonathan Antoine, Saturday Recipe.

David Gascoigne - this is probably the nearest I ever got to femme fatale and that was a year or two ago LOL In those days I wore all the makeup. Guess I was in my 30s. Wish someone would find the Fountain of Youth I could use it about now.

I finally got some fresh asparagus today so I am now a very happy camper. I might even be able to can some of it. Have to get the pot out of storage and I am not sure I can do that even if I can get Matt to help. I just might have to Wait until I can find someone to help me. 

Got our insurance statement today, I had been meaning to ask if there being only one driver made a difference so I phoned and guess what, I am saving $101. Not only that, I applied on line for reduction in premium  because I don't do much mileage and she said this had not yet been applied so I could get another reduction.

They had a repeat tonight of Jonathan Antoine's concert "Going the Distance". The DVD is still not available for the general public and I even thought of becoming a member just to get it but I couldn't find that either. Oh well, one day. I didn't realise this concert had taken place in Toronto. He has such a marvellous voice. When he sang Empty Chairs and Empty Tables from Les Miserable, I was in tears. Matt can't get enough of him so I really wish I could get hold of the DVD.
I didn't know what chile crisp was so Googled and have linked it for you to look at. I can't remember if I have any ground pork, if so I  must get some as I would like to try this combination.

Pork and Asparagus Stir-Fry

A Sichuan-inspired stir-fry of blistered yet snappy asparagus and crispy pork in an aromatic sauce

from Smitten Kitchen’s Deb Perelman. We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here. Don’t forget a side of chile crisp.

3 tsp peanut or vegetable oil, divided
2 lb asparagus, trimmed, cut on a diagonal into 1"–2" pieces
8 oz ground pork
6 scallions, white and pale green parts only, finely chopped
5 garlic cloves, finely chopped
1 2" piece ginger, peeled, finely chopped
2 Tbs Shaoxing wine (Chinese rice wine) or medium-dry sherry
2 Tbs soy sauce
1 tsp toasted sesame oil

1. Heat 1 tsp. peanut oil in a large skillet over high. Once pan is hot (oil will be lightly smoking), add half of asparagus and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer asparagus to a plate. Add 1 tsp. peanut oil to skillet (no need to wipe it out) and repeat process with remaining asparagus.

2. Reduce heat to medium-high; add remaining 1 tsp. peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and cook, undisturbed, until meat begins to brown underneath, about 2 minutes. Break up meat with a wooden spoon and add scallions, garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. Add wine and soy sauce and return asparagus to skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.

3. Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and chili crisp.

Servings: 4

 Author: Deb Perelman
Source: Bon Appétit

Have a great weekend, 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
 

VHS, Saturday Supper, Bleeding Finger,,

A friend fixed it so we can watch both VHS and DVD movies these days and, being in isolation, I fished out one which was of a Pavarotti concert which took place in Hyde Park, London, in 1991. Princess Diana and Prince Charles were in the audience, everyone getting soaked. The VHS was in pretty good condition considering it is 30 years old and the sound was good too. This is the second VHS we have watched lately. Having watched Saving Mr. Banks for a second time, I fished out our copy of Mary Poppins. I knew there was a glitch in the tape, but after all these years, the glitch, when it got to it, stopped the tape completely. Now I am undecided, should I buy a DVD of it or not. The glitch happens just when Mr. Banks is being "fired" by the bank big wigs. If you've never seen Mary Poppins, the original, you should. It was a great movie and Walt Disney did a wonderful job with it which is what Saving Mr. Banks is all about. I have a lot of VHS movies and some personal stuff which I recorded. There is even some of my first wedding and honeymoon which took place in 1962, i.e. almost 58 years ago. I wonder what condition that is in.

Saturday night for supper I cooked a large sirloin steak which I had bought at VSM the other day. It was excellent, their meat may be a bit pricey but it's good stuff. I made a sauce with it, shallots, red wine, Balsamic vinegar, it is really delicious with beef. I even managed to get the knife good and sharp, I am getting better at sharpening knives.

I somehow bashed my finger, just below the knuckle, the other day. On my desk drawer which was shut. Stupid thing won't stop bleeding. Having trouble keeping the Bandaids on particularly with all this extra hand washing. Every time it falls off I think the wound is OK and then an hour or so later, I'm bleeding to death again.

Sunday night PBS had Jonathan Antoine on again, same concert as before, and, as before, we missed the first bit. I would absolutely have loved to go to the concert in Toronto, next October, but not possible. His voice is so fantastic.I was in tears, this song is so sad, from Les Miserables, and to hear Jonathan sing it, words fail me. Apparently he did lose some weight, but I think he needs to lose a tad more. I am planning to buy his DVD being released at the end of April



Here's a simple recipe from Kevin Lynch, one of my favourite cookery writers

Chicken and Avocado Burritos

Burritos stuffed with juicy chicken, cool and creamy avocado, oozy gooey melted cheese, spicy salsa

verde and sour cream!

4 burrito sized tortillas (corn tortillas for gluten-free), warmed
1 lb cooked chicken, sliced or shredded
1 large avocado, diced
1 cup Monterey Jack cheese, shredded
1/4 cup salsa verde
1/4 cup sour cream or greek yogurt
2 Tbs cilantro, chopped

1. Assemble the burritos, optionally toast, and enjoy!

Servings: 4

Tips: Use taco lime grilled chicken, cilantro lime grilled chicken or tequila lime grilled chicken instead of plain chicken

Author: Kevin Lynch
Source: Closet Cooking

Have a great day
 

Power Outage, Snow, Those Expensive Bananas, Hair Cut, Jonathan Antoine,

I started a  blog this morning (Friday) and the power went out. I therefore lost what I had written which hadn't yet been saved. Grrrr. Power went off during the night too so I had to reset clocks and radio station twice this morning, more growls. Dunno if it's our building or outside.

When I awoke this morning, somewhat late, I thought it was foggy, I had thought the same once during the night. I looked out of the window and damn me, snow, lots of it, the trees look wonderful and the park is all freshly covered. Of course ladydog was due to visit, said she might still make it but don't want her to put herself at risk. Snowed up country roads between her home and ours. She, sensibly, decided not to come.

After lunch we went to get our hair cut, mine is, once again very short, bit shorter than I like but everybody but me liked it last time she cut it this short. She really is the most amazing person, when she sees us (if she isn't busy) she comes out and helps Matt into the salon. Then into the chair and once finished, out of the chair once more and later into the car again. Makes it easy on me. I really am very grateful to her.

We also went to Victoria St. Market for bananas, I actually wanted three things there, bananas, sausages and a sauce they make which I have been using on my burritos. Unfortunately my hands couldn't stop picking things up. What an idiot I am.

This evening, we more or less accidentally turned on a programme called Going the Distance with Jonathan Antoine. Never heard of him. My first reaction was, what a size, but then we heard him sing and Matt went absolutely nutty about his voice. Well so did I. Turns out he won Britain Has Talent when he was 17 (in 2012) and has been doing pretty well since. He is giving a concert in Toronto in October. Oh if only, we would both love to go. Although, don't know how Matt would be by then. I guess it won't happen. I tried to buy the DVD away from the PBS show, but it isn't available and I sure can't afford to contribute to PBS in order to get it. Checking him out online, it turns out he was in Toronto before but we have never heard of him. I hope you enjoy this as much as we did. He sings popular songs as well as classical. Wonderful voice.


I have never eaten fried pickles and when I saw this picture I could have grabbed them off the plate. I now have to consider whether I can make them in the air fryer. If I did fry them in oil I would haul out my Fry Granddaddy which I haven't used in a looooong time.

Fried Pickles

vegetable oil for frying
1 cup all-purpose flour
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
1 tsp paprika
1/2 tsp Italian seasoning
1/4 tsp cayenne pepper
1/2 cup buttermilk
1 large egg
2 cups dill pickles sliced, drained

1. Fill a Dutch oven with 2 to 3 inches of vegetable oil for frying and heat to 375 F degrees. Should take about 10 minutes.

2. In a bowl, combine the flour, salt, pepper, paprika, Italian seasoning and cayenne pepper. In another bowl whisk together the buttermilk and egg.

3. Dredge pickle slices through the flour mixture, then buttermilk mixture and finally flour mixture again. Carefully transfer to the hot oil. Fry about 5 pickle slices at a time until golden brown. Repeat with remaining ingredients.

4. Serve warm fried pickles with ranch dressing.

Servings: 4

Author: Joanna Cismaru

Author Notes: Leftovers will keep for 2-3 days stored in the fridge in an airtight container.

Have a great weekend.
 

Jonathan and Catherine, Death of a Penny,

Have you seen the latest from Britain’s got Talent. It drove the complacency out of Simon Cowell for one thing. Brought tears to the eyes of both Matt and I.

We had a federal budget yesterday, one of the things they said, they were going to stop minting pennies (1¢) which now cost more than that to make anyway. The news is going on about all the phrases where we use penny, a penny for your thoughts etc. in the UK we used to have spend a penny which meant going to the toilet, that was from the old days when you had to put a penny in a slot to open the door of a public toilet. Don’t think that has ever happened over here. We have been saving pennies in one of our pigs, so I guess we had better get them cashed in before we can’t do so. That now leaves us with the smallest coin being 5 ¢ or a nickel. I wonder how long that will last now.

We had a fun day yesterday with our Travel League although basically  we didn’t bowl particularly well. I think we both had one good game and that was it. Still, its not important on the Travel League, its purely and simply for fun. We had lunch at Angel’s which tries to be an old fashioned diner and doesn’t do bad food at all. Their walls were covered with old film stars and shots from old movies like Gone with the Wind.  I think everyone enjoyed what they ate. I had pork souvlaki on pita and Matt had a BLT (bacon, lettuce and tomato sandwich). Some of the soups looked good, I was sorry it didn’t come with my choice. I was knackered at the end of the afternoon though and am wondering if I will be able to bowl today.

I had lots of things I was going to write about, I didn’t jot them down, so now I have forgotten. You will have to wait with bated breath for the next blog.

I love Satay and when I saw this one had to share it.

Thai Chicken Satay with Spicy Peanut Sauce

From EatingWell: July/August 2009, August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Spicy peanut sauce is the perfect match for these Thai-marinated grilled chicken strips.

4 servings

Ingredients

Thai Chicken Satay with Spicy Peanut Sauce

• 3 tablespoons lime juice
• 3 tablespoons canola oil
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons fish sauce, (see Ingredient Note)
• 1/2 teaspoon crushed red pepper
• 1 pound chicken tenders

Spicy Peanut Sauce

• 2 tablespoons smooth natural peanut butter
• 2 tablespoons 'lite' coconut milk, (see Tip)
• 1 tablespoon lime juice
• 2 teaspoons reduced-sodium soy sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon crushed red pepper, or to taste

Preparation

1. Whisk lime juice, oil, soy sauce, fish sauce and red pepper in a shallow dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.
2. To prepare peanut sauce: Whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar and red pepper until smooth.
3. Preheat grill to high. Thread each chicken tender onto a wooden skewer. Grill until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce.

Tips & Notes

• Make Ahead Tip: Covered and refrigerate the peanut sauce for up to 2 days. | Equipment: 12 wooden skewers (see Tip)

• Ingredient note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. You can find it in the Asian section of large supermarkets and in Asian specialty markets.
• Tips: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.
• To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling. (Contrary to popular wisdom, soaking them in water doesn't prevent them from burning.)

Have a great day