Showing posts with label Optometrist. Show all posts
Showing posts with label Optometrist. Show all posts

Friday, February 7, 2020

Poppers, Busy Day, New Phone,

I meant to write about the Jalapeño Poppers I bought. I cooked them in my toaster oven the other night (we also had Cornish Pasties for supper) and enjoyed them, but I was expecting them to be one heck of a lot more pungent, what I call hot in England and North Americans call spicy. There was a pleasant tingle but not really much more than that.

You think I have busy days, you should try this one. First a Coordinator comes from CSC to talk to us for a while. This meant we had to get a move on before she came. We had a quick lunch and then went down to the lab for me to have my potassium blood test. Just as we were about to leave Purolator came with a parcel. Guessed it was my new phone, tell you later. Then to the optometrist which is the other side of town. Forgot to mention it had been snowing overnight and this morning so the roads were wet and a little bit icy, Neither of us need a new prescription. We discussed why I was having trouble reading my PC, turns out that because I wear progressive glasses it may well be that I am trying to read my monitor with the wrong part of the lenses. My monitor sits on a surge slayer so it is, perhaps, a bit high. I need to do something about it. Right now I am sitting bold upright and yes, I am having less problem, only trouble to sit that straight hurts my back. After the optometrist I went to the shopping plaza where there was a store which was where I bought Matt's sweat shirt only online. They took it back without any problem. Finally, we headed back and called in at the grocery store to pick up my second small order of the week. Even then I forgot mushrooms. Guess what, we headed home after all that.

Yes, it was my new phone. ladydog had suggested that I should use Uber if I need the odd ride home from the hospital when we have gone there by ambulance. But, don't know if you know, you can only get hold of them by their app. However, a couple of days ago, CARP (which is like the American AARP) had a special offer from Zoomer Wireless and I am now the proud possessor of a Motorola G7 phone. Much to my delight, it came with the SIM card already installed, I am never very good at that. I played with the phone a bit this aft and called ladydog to try it out, but I have to put in lots of phone numbers and so on. Have got as far as emails - it can receive wifi which will be useful although, much to my disgust, the bowling alley won't let us use their system. I have a 2 year contract and the price is excellent, the phone itself cost nothing.

Having sat watching TV til fairly late this evening, I did my Spanish fairly quickly, and then came on here to blog. Tomorrow things will be fairly quiet, Zoey is bringing lunch and ladydog and that is, so far, it.

So after all that rushing around, I just threw some macaroni in the Instant Pot and that's what we had for supper, Macaroni and Cheese. It really is delicious, I actually use just Habanero cheese and Parmesan. Here's the recipe if you have forgotten.

Instant Pot Mac and Cheese

This macaroni and cheese is every family's favorite comfort food pasta recipe made easy in the
Instant Pot!  You can have creamy, mouthwatering, homemade mac and cheese for dinner in about 10 minutes!

8 oz Uncooked Elbow Macaroni
2 cups Chicken Broth
1 Tbs Butter
1 tsp Hot Pepper Sauce
1/2 tsp Garlic Powder
1/2 tsp Pepper
1/2 tsp Salt
1 cups Shredded Cheddar Cheese
1/2 cup Shredded Mozzarella Cheese
1/4 cup Shredded Parmesan Cheese
1/2 to 1 cup Milk

1. Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.

2. Place the lid on the pot and set to sealing.  Cook on manual function, high pressure for 5 minutes.  Then, do a quick release.

3. Stir in the cheeses and milk until smooth.  Season as necessary to taste.

4. Notes

5. NOTE:  The cheeses listed in the recipe have produced the best flavor that I have found.  Feel free to use your family's favorite cheese combination.

6. NOTE:  For the milk, start with 1/2 cup and add up to one cup if you find it needs to be thinned out a little bit more.

7. IMPORTANT: Empty pot before sitting down to eat otherwise it iwll be difficult to clean as cheese sticks.

Servings: 4

Have a great day
 

Wednesday, February 6, 2019

Google +,Bowling, Shopping, Cooking, Optometrist,

Assuming you have heard about it, I am a tad confused about Google shutting down.  Does that mean one's gmail is no longer valid, can we not Google information any more, I understand Google comments on blogs will no longer exist and all previous comments will disappear. But is Google itself disappearing? We have a large Google Office in town, so, don't know what's happening there. Just Googled!!! It's actually Google + that is shutting down. I am still not quite sure how that will affect things.

Memory like a sieve, forgot to mention, went to the optometrists for our annual, somewhat late due to my hospital stay, but delighted to say, neither of us need any attention of any kind to our eyes. Nice to know. Funny, been going to the same place for 18 years or so and only just realised there is a parking lot behind the building. Never even occurred to me to wonder where the staff parked. Apparently there is also a wheel chair spot plus a ramp.

Much as I enjoyed bowling, I paid for it with cramp in my worst leg. Didn't sleep much at all last night. Then today we had to go to the optometrist for our annual tests which we had missed due to my hospital stay. Turns out our eyes are doing fine and no new glasses needed. Good news. Then we went to pick up our shopping, a half order again, easy to bring upstairs, and finally went to the Bakery to buy some of my favourite buns. The buns I am currently eating I bought last September/October (not sure) and are somewhat iced up. They are OK but..... I now have some fresher ones.

Today, Wednesday, I am finally getting to Body Stream where I converse with the cannabis doctor through the computer, in order to get a new prescription. Only trouble is, once again the weather isn't too propitious, they are talking freezing rain. Hope not.

Tonight, we came in fairly late, and I had already planned to  make Chorizo and Potato Stew, I didn't have all the right ingredients, and it was pretty hard work to make at the last moment, however, it turned out to be delicious. I read, on line, that you didn't have to use Chorizo but Italian Sausages would do, so that's what I used. For Dill, I used Tarragon, and so on. We both very much enjoyed it and have leftovers to use up. Only trouble is I am short of Italian sausages too. Need to go to Victoria St. Market to pick up my smoked haddock and some sausages.

Butter Tarts are a very Canadian dessert. I always remember a cyber group getting together to entertain a bunch of people - they were working in a small kitchen and one of my friends made butter tarts which she set down on a chair to cool. Unfortunately a bit later she needed to sit down. The rest I leave to your imagination. Talk about butt jokes, there were lots of  them.

Chocolate Bottom Butter Tarts

This twist on the quintessential Canadian dessert boasts a chocolate-y crust and drizzle while still
oozing with all that traditional runny butter tart goodness.

Chocolate Tart Crust
1 ½ cups all-purpose flour
½ cup sifted cocoa
1 Tbs packed brown sugar
½ tsp salt
¾ cup cold unsalted butter, cubed
6-7 Tbs  ice-cold water
Filling
2 eggs, at room temperature
1 cup lightly packed brown sugar
1/3 cup corn syrup
1/3 cup softened unsalted butter
2 Tbs all-purpose flour
Chocolate Drizzle
56 g chocolate, coarsely chopped

1. Chocolate Tart Crust

For dough, place flour, cocoa, sugar and salt in a food processor. Whirl until mixed. Add cold butter. Pulse until coarse crumbs form. While pulsing, add cold water, 1 tbsp at a time until dough begins to come together. Turn onto a counter. Bring together to form a ball. Divide dough into 12, placing each piece into a greased muffin cup in a 12-cup tin. Evenly press dough over bottoms and up sides of each cup. Cover with plastic wrap. Refrigerate until chilled, 1 hour.

Filling

4. For filling, whisk eggs in a medium bowl. Add remaining filling ingredients. Whisk until smooth. Set aside.

When dough is firm, preheat oven to 375ºF (190ºC). Divide and pour filling between chilled tart shells. Bake in centre of preheated oven until pastry is firm and dry and filling is puffed and golden, 22 to 25 minutes. Let cool completely.

Chocolate Drizzle

Place chocolate in a double boiler or microwave-safe bowl. Heat, stirring often until melted. Using a fork, repeatedly dip tines into chocolate and drizzle over tarts in a swirling and back and forth pattern.

Food Network

Have a great day