It's cold. After all the fantastically warm weather we have had for months, it suddenly seems like winter. Maybe not quite that bad but what a contrast to the weather we have been having. Not only that, I am having to dress up warmly indoors as the heat is not yet turned on in the building. I can't remember when they do turn it on, I am guessing October 1, or today, but I don't know. I am also wondering if there is a new Superintendent yet. I have seen the previous assistant, I thought he had quit but obviously not.
Matt had bad back spasms on Saturday which apparently caused some kind of panic attack and I ended up calling the ambulance. They gave him pain meds and a muscle relaxant and I brought him home again. He has a scrip for a muscle relaxant but I am not sure he really needs it. Looking at the scrip I see they have our old doctor listed, but we changed and I did tell them when I was there but far be it for someone to think if I had changed, Matt would have done too. I have emailed them but I guess I should phone and make sure.
Sunday morning I watched Dr. Jennifer Ashton on GMA talking about dieting and junk food. Apparently it has been discovered that people actually have withdrawal symptoms on days 2-5 (I think) when cutting out junk food. They are just as addicted as people with drug or alcohol addictions. As she said, junk food is calorie rich and nutrient poor. Her advice, eat from the farm and not from the factory. I thought that was an excellent motto to adopt.
Canadian Thanksgiving is a week today, October 8. Many people will be stuffing themselves on turkey and ham and other goodies. I thought this would be an appropriate recipe for the feast. I am not yet sure what, if anything, I will cook specially for Thanksgiving.
Maple Pecan Pie
I used the recipe for the pecan pie filling that I found on Joy of Baking as a start and
replaced the corn syrup with maple syrup.
1 1/2 cups pecans
1 cup brown sugar
2/3 cup maple syrup (or golden syrup)
1 Tbs bourbon (optional)
1/4 cup unsalted butter
3 large eggs, lightly beaten
1/4 cup heavy cream
1 tsp vanilla extract
1/4 tsp salt
1 pie crust, chilling in the fridge until used
1. Bake the pecans in a preheated 350F/180C until nicely toasted, about 8-12 minutes.
2. Heat the sugar, syrup, bourbon and butter in a large saucepan until it boils, stirring constantly.
3. Remove from heat and let cool.
4. Beat in the eggs, cream, vanilla and salt.
5. Spread the pecans over the bottom of the pie crust.
6. Pour the liquid mixture into the pie crust.
7. Bake in a preheated 350F/180C until a toothpick inserted into the center comes out clean, about 40-50 minutes.
Servings: 6
Author: Kevin Lynch
Source: Closet Cooking
Have a great day
Matt had bad back spasms on Saturday which apparently caused some kind of panic attack and I ended up calling the ambulance. They gave him pain meds and a muscle relaxant and I brought him home again. He has a scrip for a muscle relaxant but I am not sure he really needs it. Looking at the scrip I see they have our old doctor listed, but we changed and I did tell them when I was there but far be it for someone to think if I had changed, Matt would have done too. I have emailed them but I guess I should phone and make sure.
Sunday morning I watched Dr. Jennifer Ashton on GMA talking about dieting and junk food. Apparently it has been discovered that people actually have withdrawal symptoms on days 2-5 (I think) when cutting out junk food. They are just as addicted as people with drug or alcohol addictions. As she said, junk food is calorie rich and nutrient poor. Her advice, eat from the farm and not from the factory. I thought that was an excellent motto to adopt.
Canadian Thanksgiving is a week today, October 8. Many people will be stuffing themselves on turkey and ham and other goodies. I thought this would be an appropriate recipe for the feast. I am not yet sure what, if anything, I will cook specially for Thanksgiving.
Maple Pecan Pie
I used the recipe for the pecan pie filling that I found on Joy of Baking as a start and
1 1/2 cups pecans
1 cup brown sugar
2/3 cup maple syrup (or golden syrup)
1 Tbs bourbon (optional)
1/4 cup unsalted butter
3 large eggs, lightly beaten
1/4 cup heavy cream
1 tsp vanilla extract
1/4 tsp salt
1 pie crust, chilling in the fridge until used
1. Bake the pecans in a preheated 350F/180C until nicely toasted, about 8-12 minutes.
2. Heat the sugar, syrup, bourbon and butter in a large saucepan until it boils, stirring constantly.
3. Remove from heat and let cool.
4. Beat in the eggs, cream, vanilla and salt.
5. Spread the pecans over the bottom of the pie crust.
6. Pour the liquid mixture into the pie crust.
7. Bake in a preheated 350F/180C until a toothpick inserted into the center comes out clean, about 40-50 minutes.
Servings: 6
Author: Kevin Lynch
Source: Closet Cooking
Have a great day
