Hospital, PSWs, Zoom Meeting, Shopping, Supper,TIA,

I hadn't thought about it before I read Denise's comment yesterday, but yes, it was a bit irresponsible of the hospital to expect a senior to drive in the middle of the night. I know they didn't know me, but they must have realised that Matt's wife would be no youngster. Maybe I should complain!!

I was delighted to see his PSW this morning. Ladydog had suggested that the PSWs should take Matt's blood pressure. I mentioned it to the young man this morning and he said I would have to talk to Paramed about it. So I called Paramed who said I had to talk to the LHIN. Amy, who is our care coordinator said she would investigate and call me back. She did so, turns out that PSWs cannot take blood pressure readings!! Dunno why. Although I am perfectly capable of doing it myself, I cannot remember to take my own, let alone Matt's.

This morning was our meeting of Alzheimer spouses through Zoom when one of our discussions included how very difficult it is to ask for help. Ladydog has always accused me of using my British stiff upper lip, but one of the spouses said she was using the German hubris. Whichever, it is very difficult to ask for help. When I came away from the meeting, slightly early to make lunch, I found Matt all upset because he said he hadn't seen me all morning, I had been in the meeting for an hour and 15 mins but he figured he hadn't seen me at all. He was in tears and all upset about it. We eventually got over it and had lunch.

After lunch we went out and the first thing we did was go to the car wash. The car was covered in dust through sitting in the underground parking lot. Matt was amazed at the car wash - he has used this car wash many times but appears to have completely forgotten it. I then checked the liquor store and nipped in to get some more bubbly. Then went to get the shopping. Not sure why, but it took for ever for them to bring it out. I even had to phone them and ask where they had got to. Matt was getting antsy. Came home and managed to most of our shopping in our walker baskets although there are still a few things left in the trunk, nothing which will hurt of course.

Once we got home I worked on preparing supper and did a few other things. We then had our 5 o'clock drink and I got another display of tears - can't quite remember what that one was about. However, once I put his supper down in front of him he managed to eat it and forget it.

I forgot to mention, Matt also had some of the early symptoms of a TIA again today, twice, neither occasion developed into anything serious, but it is a bit worrying, Not much anyone can do at this stage, should perhaps talk to the doc about it.

Another recipe I had forgotten, I love meringue although have never been very successful at making it, mind always went brown rather than staying a pure white.

Ambrosia Pavlova

Pineapple Curd
1/4 cup sugar
1/4 tsp kosher salt
Grated zest of 1 lemon
1 large egg yolk
1/4 cup fresh pineapple juice
2 Tbs unsalted butter, melted

Meringue
1/4 cup cornstarch
1 Tbs distilled white vinegar
1 Tbs vanilla extract
1 tsp kosher salt
2 cups sugar
8 large egg whites, at room temperature
1 cup very finely ground pistachios, toasted and cooled

Topping
1/4 cup sugar
Grated zest of 2 oranges
1/2 tsp kosher salt
1/2 cup unsweetened coconut milk
1 cup cold heavy cream
1 orange, peeled of its pith and cut into segments
1 grapefruit, peeled of its pith and cut into segments
1/2 cup candied cherries in syrup, such as Amarena Fabbri
Large dried coconut shavings, julienned lime zest and chopped pistachios, for serving

1. MAKE THE PINEAPPLE CURD In a small saucepan, whisk together the sugar, salt, lemon zest, and egg yolk until smooth. Add the pineapple juice and butter and stir until smooth. Bring to a simmer over medium heat, stirring constantly. Once it begins to simmer, continue to cook and stir the curd until it is thickened and coats the back of a spoon, about 2 minutes. Transfer to a bowl and let cool to room temperature. Cover with plastic wrap and refrigerate until ready to use.

2. MAKE THE MERINGUE Heat the oven to 350°. In a small bowl, stir together the cornstarch, vinegar, vanilla, and salt until a thick paste forms. Put the sugar and egg whites in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed until smooth. Increase the speed to medium-high and beat until soft peaks form. Add the cornstarch paste to the beating egg whites and continue to beat until very stiff and glossy peaks form, about 5 minutes. Add the pistachios and, using a rubber spatula, very gently fold until evenly incorporated.

3. Trace a 9-inch circle onto a sheet of parchment paper. Flip the sheet over and transfer it to a baking sheet; spray lightly with baking spray. Pile the meringue in the center of the circle and, using an offset spatula or small rubber spatula, form it into a 9-inch disk, smoothing the top and sides. Transfer to the oven and immediately lower the oven temperature to 215°. Bake until the meringue is dried on the outside and looks set, about 1 1/2 hours. Without opening the door, turn the oven off and let the meringue sit inside until completely cooled, at least 4 hours. (The cooling process allows the meringue to dry and cool slowly enough so that it doesn’t collapse on itself.) Once cooled, gently tip the meringue onto its side and peel away the parchment paper. Carefully place the meringue on a flat cake stand or serving platter.

4. WHEN READY TO SERVE, MAKE THE WHIPPED CREAM In a food processor, combine the sugar, orange zest, salt, and coconut milk in a food processor and process until the sugar is dissolved and the zest heavily perfumes the coconut milk. Pour into a large bowl, add the cream, and whisk until stiff peaks form. Pile the whipped cream onto the center of the meringue and gently nudge it to the edge of the meringue, leaving about a 1 1/2-inch border.

5. Arrange the orange and grapefruit segments on the cream and then drizzle with some of the pineapple curd. Dot the top with cherries, coconut, lime zest, and more chopped pistachios and serve immediately.

Servings: 8

Author: Ben Mims
Source: Food and Wine

Have a great day, stay well, stay safe
.

Picking Matt Up, PSWs, Shopping,

I had been mulling over how the hell I was going to go to the hospital to pick up Matt and take both walkers. As I have moaned before, our car is furthest from the entry so we both need walkers to cover the distance. I was asleep when they called me and maybe my brain was sorting it out whilst I slumbered. Anyway, having been told hospital transport would cost me $100 and they didn't think it safe to send him by cab because of his dementia, I came up with the idea of moving the basket from Matt's walker (you have to anyway, to fold them up), and then propping it up on my walker. It worked very well. I left my walker in the garage and put his in the trunk. At 3 in the morning I think I was being brilliant!!!

I apologise to the PSWs in absentia, I thought they weren't benefiting me much, I have just had to help Matt wash and dress. I cancelled the PSW for this morning when they took him to hospital last night. Just as well as we would both have had to climb out of our pits very early. But I missed him very much. I figure I got 5 hours sleep all told. Matt about the same. So we both conked out this afternoon.

Before I disappeared into the clouds of sleep, I nipped up to Victoria St. Market and got a couple of things we needed. I am quite proud of myself, I did NOT buy anything (no, I lie, bought two ears of fresh corn) but that was the only extra. I then dashed down to the bakers and picked up a load of buns I had ordered. Tomorrow, have to pick up my own groceries as Kathy is out of town. I also HAVE to get the car washed, it is covered in dust. Driving in the dark was made more difficult by the dust smears on the windshield. Yes, I washed it a few times.

Well, as I am falling asleep all over the place, I think I will post this and go to bed.

Amazing how people/companies, etc. get hold of one's emails. I got a new one today from Dairy Farmers of Ontario with this recipe which I thought sounded good. They sent me a couple of coupons too.

Avocado Pesto Bruschetta with Tre Stelle® Bocconcini

Think of this as guacamole Italian-style!

1 fresh baguette, cut into 12 1/2” slices
1 clove garlic, peeled and cut in half
2 avocados, roughly chopped
1 Tbs freshly squeezed lime juice
1/2 tsp each  salt and freshly ground black pepper
1 cup  cherry or grape tomatoes, cut into quarters
1 clove garlic, minced
1/4 cup  olive oil
3 Tbs  cilantro, chopped
1 tub Tre Stelle® Bocconcini Medallions Cheese
cilantro leaves for garnish (optional)

1. Preheat oven to broil.Brush each side of bread slices with olive oil and place on a baking sheet.Broil until golden brown approximately 2 minutes per side.Remove from oven and rub with garlic clove halves.In a medium bowl mash avocados with lime juice; season with salt and pepper.In a separate medium bowl combine tomatoes, garlic, olive oil and cilantro.Spread avocado mixture onto each slice of toasted bread slices, top with a slice of Bocconcini Cheese and tomato mixture.

Yield: Makes 12 pieces

Source: Tre Stella

Have a great day, stay well, stay safe.
 

PSWs, Errands, Artichokes, Visitors, Doctors,

Well, it seems we now have a PSW routine with Hassan most days and Biji when he is away. Fine except I miss George with whom I used to speak Spanish. Hassan got me to buy some special cream for Matt. Cost me $18 but he appears to need it. I think he is also suffering from bed sores except they are lounger sores. Told him it would happen but I guess he forgot about it. He knows now. I got bed sores when I was in hospital so I know how painful they can be.

Had a successful afternoon. Went to the store and got my artichokes, I had actually asked them to save me 4 but ended up with 6. I shall have to force myself to eat them! Then went to the liquor store and walked straight in. Got what I wanted and headed for the bank which is a few minutes drive away. No queue there either. Must be my lucky day. I had stolen Matt's wheelie (walker) as it is so much easier to put in the trunk but in fact I never needed it. Just managed with a cane as there were so few people about. Got back home a lot quicker than I expected. Just remembered I forgot to check the mail which I intended to do when I returned. Not really expecting anything.

I had looked up methods of cooking artichokes in the Instant Pot. of course, my little pot would only take 2 at a time. I found a recipe which was straight forward. It suggested adding aromatics to the water, I thought it was a waste of time but decided to try it. I was right, it was a waste of time. However, the artichokes came out fine. I decided to cook all of them and keep them in the fridge. Of course I ate a couple of them already. In case you wonder, Matt doesn't like them. Too fiddly for him same as bones in food or shells on shrimp or crabs. Lazy. I really enjoyed the two I ate. I forgot to ask where they came from, sorry. Maybe, if I remember, I will phone the produce dept. tomorrow and ask.

Ladydog and Zoey are coming tomorrow so that is something we will both enjoy. Matt will stuff the dog with biscuits as fast as he can though, doesn't save the pleasure and spread it out. The last about 5 minutes I think. We are having Subs again tomorrow and then next week going to the Red Lobster.

Tomorrow afternoon I have a phone consultation with the family doc. re getting Matt's prescription renewed. Reminds me, on Saturday I have a phone consult with the cardiologist to whom I have been referred.

Another recipe I must try. I love the chive flower as garnish.

Strawberry, Tomato and Fennel Gazpacho

One 7-inch piece of baguette, crust removed
2 lbs tomatoes, 2 Tbs finely diced, the rest chopped
2 lbs strawberries, hulled and 2 Tbs finely diced, the rest chopped
1 large green bell pepper, 2 Tbs finely diced, the rest chopped
1/4 medium fennel bulb, 2 Tbs finely diced, the rest thinly sliced
1 1/2 cups sparkling mineral water
2 garlic cloves, minced
Salt
Extra-virgin olive oil, for drizzling

1. Preheat the oven to 350°. Cut the bread into 1-inch cubes. (You will need about 1 cup.) Scatter the bread cubes on a baking sheet and bake for 7 minutes, or until crisp. Let cool.

2. In a large bowl, combine the chopped tomatoes, strawberries and bell pepper with the sliced fennel, mineral water, garlic and bread cubes and, working in 2 batches, puree in a food processor. Strain the gazpacho through a fine sieve set over another large bowl. Season the gazpacho with salt. Refrigerate for about 25 minutes, or until chilled.

3. Meanwhile, in a bowl, combine the diced tomatoes, strawberries, pepper and fennel. Refrigerate until chilled.

4. Spoon the diced mixture into shallow soup bowls and ladle the gazpacho on top. Drizzle each bowl of soup with olive oil and serve.

Servings: 8

Tips  The gazpacho and the diced-vegetable garnish can be refrigerated separately for up to 6 hours.

Source: Food & Wine

Have a great day, stay well, stay safe
.

Driver's Test, Nuisances, Proofing, PSWs,Il Volo,

Because I'm an old fogey (don't you dare agree) I am supposed to take a senior's driving/education course this year (every 2 years) around the time of my birthday. I just looked it all up and discovered that because of Covid they are extending people's licenses until further notice. When they do decide to run the courses it will take forever to catch up I imagine. Oh well, not  my problem. Well not exactly anyway.

Later I had a call from the cardiologist's office saying Dr. Johnston would not be available on the 8th and would therefore call me on the 18th. Damn. I wanted to get registered with a new cardiologist. Then I got a message that the Social Worker who has been dealing with me and a group of other spouses has now accepted a job elsewhere and will be quitting the Alzheimer Society. At the moment she doesn't know who will replace her if anyone does. We didn't have our Colombian friend to attend to Matt this morning although we did get someone, at 10, so my new cleaner did the other end of the apartment first  so Matt would have privacy for his ablutions. She is very good I might say and does a lot more things in the time.

I now have a bunch of writing by Cathy, the woman who picks up my groceries. She needs them proofing and editing. I am not really an editor but will do what I can for her. It is some small thank you for her picking up the shopping for me.

Grrrr. I got a call from a PSW who said she would be here at 11:15 tomorrow. I said don't bother. I then phoned the company. I know they are short of PSWs, but do you shower and dress at that hour of the day, we certainly don't. Eventually I got a call back, have a new guy coming at 8. Much better. Honestly, 11:15 we are talking lunchtime almost. I'm sorry, you are going to get a lot of griping about PSWs. Are you surprised?

Funny, I got up this morning and though "I didn't send in my grocery order". In fact, I can stop worrying because things have eased up and now it is not so difficult to get the time slot I want. Phew.

Matt is watching, and I am listening, to Il Volo again, didn't see the end the other night. They are absolutely wonderful to listen to and though they started as virtual kids, to me anyway, their voices which were good then, have matured and are even better to listen to. Mostly, of course, their songs are fairly classical, but they do sing some more popular things occasionally. Mind you they start this concert with Nessun Dorme which is one of the world's favourite arias.

This is a yummy recipe.

Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin

A moist and juicy cajun seasoned pork tenderloin wrapped in crispy bacon and glazed in an apricot dijon sauce! Sweet and salty pork perfection!

1 1/2 lb pork tenderloin
1 Tbs cajun seasoning
2 Tbs brown sugar
6 strips bacon
3 Tbs apricot preserves
1 Tbs grainy dijon mustard

1. Rub the pork tenderloin with the mixture of the cajun seasoning and brown sugar and wrap it up in the bacon.

2. Heat an oven safe skillet over medium heat, add the bacon wrapped pork tenderloin and cook until it is browned on all sides, about 10-15 minutes.

3. Transfer the pan to a preheated 400F/200C oven, roast until the pork reaches 140F, about 10-15 minutes, brushing on the mixture of the apricot preserves and mustard near the end before setting aside it to rest, covered, for 5 minutes.

Servings: 4

Author: Kevin Lynch
Source: Closet Kitchen

Have a great day, stay well, stay safe.
 

Blogging, PSWs, Cooking, Video Call, Shopping, Favourites,

Over the weekend I thought of several interesting things to write about, but, being an idiot, I didn't write them down, with the end result that I now cannot think of anything to write about. At least we got PSWs both days, Saturday was fairly early so a shower and exercises were achieved, today (Sunday) she came later and Matt was already dressed. Actually, she came unmasked and I wasn't sure it was the same girl. She ended up by getting a mask from me. As she said, and I perfectly understood, she takes her mask off in the car and this time she had forgotten to put it back on. As this was her second visit, I just left her to do Matt's exercises and to make the beds. I also got her to take the recycling downstairs for me. Later I discovered she had made his bed and not mine, boo hoo. Later on I got a call from tomorrow's PSW and he is coming at 9, not 7. Hooray. Mind you, on Saturday I still had my housecoat on as I was doing laundry. That means dragging to our laundry room and back again, four times all together. Had to do more laundry today due to an accident. On Saturday saw the woman who has started cleaning for me, she was just heading out for her vacation.

I did, however, enjoy my champagne and smoked salmon today. Yesterday I cooked a flank steak in the Instant Pot for supper and tonight I cooked Stuffed Peppers. I have kind of invented my own recipe and it is pretty good. Stuffed Peppers in the Instant Pot are so very easy because you don't have to cook the peppers first which I always thought was a pain. I cook the rice in the Pot first and then later mix everything up and stuff the peppers.

Tomorrow I have a joint video chat coming up with Natalie and Stephanie two of the Social Workers in various fields who have been helping us. Partly, Natalie said, to put a face to the voice they have talked to. Nice for me to do the same.

I am hoping Kathy will be home to do my grocery pick-up on Tuesday (forgot it was Canada Day on Wednesday) I am jealous of these people going off on vacations, it is years since we have been away.

Froze some more of that green stuff today and will probably do some more before I go to bed. Just giving myself an excuse to drive over there again LOL. Reminds me, I bought some Portabella mushrooms which we ate on Saturday. I had forgotten how much I loved them too. For some reason, haven't had them for a long time. Artichokes are another thing I love and haven't had for ages. One of the disadvantages of not going to the store I don't get to see when they are available, if they are available of course.

Reading the tips in this recipe, I have underlined one sentence with which I totally concur.

Asparagus and Shrimp Paté

2 lb (1 kg) shrimp, shelled
½ cup (125 mL) chopped green onions
3 Tbs (45 mL) seasoned rice vinegar
1 Tbs (15 mL) chopped garlic
1 Tbs (15 mL) chopped fresh tarragon
2 Tbs (25 mL) chopped parsley
1 egg
1 egg white
½ cup (125 mL) whipping cream
Salt and freshly ground pepper
1 lb (500 g) medium-size asparagus spears, blanched
Garnish
Fresh tarragon
Lemon slices, optional

1. Preheat oven to 350ºF (180ºC).

2. Combine shrimp, green onions, vinegar, garlic, tarragon and parsley in a food processor. Process until mixture is just combined. While machine is running, add egg, egg white and cream. Stop machine immediately. Mixture should have a little bit of texture left. Season well with salt and pepper.

3. Lay a third of shrimp mixture into a buttered loaf pan. Add a layer of asparagus trimmed to fit pan. If asparagus is too short then add a second piece as well. Add second layer of shrimp mixture and another layer of asparagus. Finish with remaining shrimp mixture.

4. Place loaf pan into a second slightly bigger pan. Fill larger pan with boiling water halfway up loaf pan. Cover loaf pan with a piece of buttered parchment paper and cover tightly with foil.

5. Bake for 55 minutes or until white juices begin to rise and pâté is cooked through in the middle. Cool in pan and pour off any liquid that has gathered. Turn out on to a rectangular plate and decorate with fresh tarragon and lemon slices, if desired.

Servings: 10

Tips
Asparagus, when in season, deserves to be used as much as possible. Combining it with a shrimp purée makes an outstanding pate. To blanch asparagus, toss into a pot of boiling water, bring back to the boil, drain well, and run under cold water.

Author: Lucy Waverman
Source: Food and Drink

Have a great day, stay well, stay safe.
 

PSWs, Lunch, Driving to the Farm, Supper, Barbra Streisand, Eagle?

Sorry to keep on about the PSWs but they are my major concern at the moment. This morning, Friday, Glen who has been with us several times, came at 9:30 ish which wasn't too bad. He also mostly remembered the exercises. The only trouble is, I won't be getting the same guy every time so I will have to teach them the exercises. No rest for the wicked.

I then had lunch, earlyish as I wanted to get mine over with so I could then do Matt's. He likes to eat at 12. I missed out on asparagus yesterday and only at lunchtime today did I remember we had missed out on bananas too, we normally have one every day. I am forgetting which day it is lately. I had some asparagus for breakfast and then finished up what I had in the house for lunch plus finishing up the food from lunch the day before. All scraps lately.

After lunch, we headed to the car and went to the asparagus farm. A lovely day to go for a drive and it is mostly country so quite a pleasant trip. Especially as they have re-surfaced a long stretch of the road we travel which makes it nice and smooth to drive on. Winters really screw up our roads here although, with global warming, I guess that will improve. Unless things change, that was my last trip for this year although they don't stop selling asparagus until July 1. I guess I could squeeze in one more trip, maybe.

For supper I made myself the salad I posted yesterday. Matt tasted it and didn't think much of it, I am so glad, I got to eat all of it. Well, I  more or less knew I would anyway, he has really gone off asparagus this year. I noticed, leaving the farm, that the corn is growing well and is looking good for August. ladydog will be pleased. Asparagus is not in her book, but she does love corn. Me, I love both.

Looking for something to watch on TV, I found Barbra Streisand on Rogers on Demand. I selected that for Matt to watch and intended to get on with blogging and Spanish. I don't much like her. Except tonight I thoroughly enjoyed the whole concert, it was excellent. It kept Matt happy too, he didn't know who she was at first but recognised her name. She was always one of his great favourites and tonight was no exception.

Matt saw a brief glance of what we believe to be the young Bald Eagle tonight. I missed it this time. It would be lovely if our little park attracted them to nest here next year.

Asparagus Guacamole

Excellent, I actually thought it was nicer than standard guacamole. It was light and the wonderful

flavour sweet flavour of asparagus just shone through. It really is delicious!

1 1/2 lbs asparagus, trimmed
1 Tbs reduced-calorie mayonnaise
1 Tbs fresh lime juice
1/4 cup cilantro, coarsely chopped
3 medium scallions, thinly sliced
1/2 medium jalapeno pepper, minced
1 garlic clove, minced
1/8 tbs Worcestershire sauce
1/8 tsp hot pepper sauce
1/8 tsp table salt, to taste
1/8  tsp black pepper, to taste

1. Bring large pot of water to boil.

2. Add asparagus and cook until tender, about 10 minutes.

3. Drain.

4. Place asparagus into food processor and purée until smooth.

5. Stir in remaining ingredients and serve.

Servings: 1

Author: Nat Da Brat

Have a great day, stay well, stay safe.
 

Language,PSWs, Lunch, Supper, Eye,

I have heard it said that English is a difficult language. Boy is it ever. Talking the other day one of the spouses used the word gerontology - I wasn't 100 % sure what it meant or how it differed from geriatric. I just googled. There really isn't a whole heap of difference although technically gerontology is the study of old age and geriatric is basically old age itself. Seems to me hospitals don't need two different departments. I get a regular newsletter from the Alzheimer Society and this morning they gave tips for coping and they were straight out of the Chinese philosophy of mindfulness which I learned all about when I did T'ai Chi regularly. Wish I still did. I keep meaning to take it up again but things keep getting in the way.

So today they sent me a PSW at 11 a.m. when, of course, Matt was already dressed and, as I told them, would not undress for them. I felt a tad sorry for her, but... She tidied the beds and took down the bit of recycling I had. Tomorrow, the PSW is coming at 10 and said he would try and make it earlier. I have, in fact, agreed  to have a PSW at 7 a.m. after all. Better than 11 although we are not normally more than just falling out of bed at that time, particularly Matt. I guess we will see how it works.

ladydog picked up the lunch I had ordered. It was pretty good Thai/Viet food. Although I don't think Matt was unduly impressed. Not sure why. We two enjoyed ours. They were extremely generous with their rice mind you. There is enough food for my lunch tomorrow and I used the rice for our Devilled Kidneys tonight. I have decided that Devilled Kidneys are no longer hot/spicy enough for me, I guess we are so used to eating all these very spicy foods these days, a recipe which was, originally invented in Victorian days as far as I know, maybe even before that, is no longer spicy enough for our tastes. Not that most of you care anyway LOL. I have decided to order some sriracha seasoning to spice things up a tad in the future.

Just to add to my woes, I seem to be having trouble with my eye. I just gave it a rinse with eye wash, hopefully that will fix it. Where does one go for treatment for this these days? If necessary that is.

Asian Asparagus Salad

1 1/2 lb young fresh asparagus
4 tsp soy sauce
1 tsp Sugar
2 tsp sesame oil

1. Cut asparagus into 1 1/2 inch lengths of the tender portions only. Should be 3 cups. The recipe book suggests a method of cutting the stalks on a slant, then rolling the spear a quarter turn and slice it again on a slant and therefore you get interesting shapes of the cut ends. Have a large pot of water boiling and blanch boil the asparagus for 1 minute. Then either run them under cold water of plunge into ice bath. This will set the color. Then place them on a towel and dry them.

2. In a small bowl mix the dressing ingredients until the sugar is all dissolved. Then mix the asparagus with the dressing and chill in a refrigerator for 2 hours and serve as a vegetable part of a meal.

Servings: 4

Source: WW Recipes

Have a great day, stay well, stay safe.