From the Internet to Mosquitoes

Yesterday, I booked our hotel in Virginia for our one night stop on our travels to North Carolina going and coming back. It is so easy these days to find what accomodations are available where and for how much. Then with just a couple of clicks you can book, get a map and directions and check out anything else you may want to know. This is the pool at the hotel which I don't suppose we will have time to use, but it looks nice doesn't it? I don't understand people who don't use the internet and I know they are legion. People I speak to at bowling, for instance, often say they are too old to learn - poppycock, you are never too old and anyway its not that difficult. Matt is the same, he just doesn't want to learn - mind you as he points out, its just as well as we would both be fighting for the computer although maybe he could make do with my older laptop LOL. Banking online is another thing, paying bills ordering products, there is, as you know, no end to what you can do. Some people question giving one's credit card number on the net, but they don't hesitate to let a waiter disappear with their card. I often go to get our mail and other people comment on whether or not they have received bills in the mail - we rarely get bills in the mail, only on line. On GMA this morning they had a segment about mosquitoes, with a discussion on bug sprays click here and particular emphasis on getting rid of standing water in your yard, anything, but anything, which has collected rainwater should be emptied - if you have a birdbath it should have the water changed regularly. We had one in NC which had a dripper so the water was continuously changed. It also had the advantage of being very attractive to birds and we had them drinking and bathing all the time. All kinds of natural repellents were discussed, however, they have to be applied more often; those containing Deet, although effective, are not recommended. Having written about Kumato the other day, I wrote to the local growers Mastronardi Produce who kindly sent me some information about the fruits and also a couple of recipes. Obviously I had to share the recipes with you. Having written this, they then sent me some recipes for Heirloom tomatoes as well. Sunset Kumato Caprese Salad 4 Sunset® Kumato™ brand tomatoes, sliced 8 oz balsamic vinegar 8 oz fresh mozzarella, sliced 1 cup fresh basil leaves, sliced (chiffonade), with 8 whole leaves reserved for garnish 1/4 cup extra virgin olive oil coarse sea salt & fresh cracked black pepper 1 Procedure: In a small saucepan, heat the balsamic vinegar and simmer until reduced to half of its original volume, and it becomes thick and slightly syrup-y. 2 Cool until ready to use. 3 On individual plates, stack the tomato slices alternating with the mozzarella slices, starting and finishing with a tomato. 4 Each plate should have 4 slices of tomato and 3 slices of mozzarella. 5 Sprinkle each tomato/cheese stack with sea salt and cracked pepper, drizzle with olive oil and sprinkle with basil. 6 Artfully drizzle a stripe of balsamic reduction on the side of the tomato stack and garnish with basil leaves. 7 This salad is remarkably simple, but impressive in its presentation! Dazzle your friends with this dish as a gourmet starter to a meal Servings: 4 Source: Mastronardi Produce (Sunset) Have a great day.

Theatre

I thoroughly enjoyed my trip to St. Jacob's Country Playhouse yesterday. Dirty Rotten Scoundrels was a hoot and really well done. My only complaint was I had booked seats too close to the stage which was not good. If given my preferences, I prefer a balcony seat in any theatre. I don't know why people like the "stalls" I have never enjoyed them. I always remember being close to the stage for a performance of Macbeth at The Old Vic in London, England and being able to see Macbeth shower the rest of the cast with his spit. It totally detracted from his performance as far as I was concerned. That is the only thing I remember about that show. Its rather the same with performances on TV. It destroys the magic when you can virtually see a singer's tonsils, or see a performer sweating. That apart, it was a really good show and if you live locally, I hope you will go and see it. My nominee for best performance was the actor who played the French Chief of Police - sorry didn't keep my programme, I recycle them at the theatre - he was very good. I did have another complaint, I didn't win the 50/50 draw which yesterday came to $290. Maybe one day, if I go to the theatre often enough, they always have one. Learned something new this morning, Matt rarely gets bitten by a mosquito and I always get bitten badly; according to a doctor on Good Morning America it is probably because my body is more efficient at getting rid of cholesterol through the skin. This is an internet article here which will tell you more about it. The doctor on GMA also discussed various remedies which people use and said which did or did not work. She recommended Avon's Skin So Soft for children in particular. I must admit that didn't work for me but some people swear by it. I couldn't find the actual GMA article on the net this morning. I receive an email on a regular basis from Mushrooms Canada, this is the recipe I got yesterday which I think I will try the next time we are grilling. I love mushrooms of any kind although my favourites are Portabellas gently sautéed in butter.

Marinated Mushroom and Veggie Kabobs

Great with grilled poultry or meats. Vary the vegetables and marinade. For a Greek flavour serve with cooked rice or pitas.

1/4 cup	olive oil	50 mL
2 tbsp	white wine or herb flavoured vinegar	25 mL
2 tsp	dried tarragon leaves	10 mL
2	cloves garlic, minced	2
1/2 tsp	ground black pepper	2 mL
16	large fresh Mushroom Caps	16
12	mini red potatoes*	12
1	large red or green pepper seeded	1
	cut into 1" (2.5cm) pieces
2	medium zucchini, cut into 1" (2.5cm) chunks	2

In large bowl, whisk together oil, vinegar, tarragon, garlic and pepper; stir in mushrooms, potatoes, peppers, and zucchini to marinade. Marinate at least 30 minutes or up to 4 hours, tossing occasionally. Thread mushrooms, potatoes, peppers and zucchini alternately onto metal skewers; reserve any marinade. Grill or broil kabobs over medium high heat, turning several times and brushing with reserved marinade, about 12-15 minutes or until potatoes are tender.

Makes 4 Servings

*Mini potatoes are about 1-1 ½ “(2.5-3.5 cm); if not available cut small potatoes in half or quarters and precook for 2-3 minutes.

Greek Style: Substitute lemon juice for vinegar, dried oregano and mint for tarragon, and add a pinch of hot red pepper flakes to the marinade. Substitute large cherry tomatoes for potatoes, and add red onion wedges. Grill 8-10 minutes; serve with grilled whole wheat pita halves, tzatziki and crumbled feta.

Have a great day.