Bowling, License Office, Underpass.

Monday bowling as usual. Matt had a good day and scored very well, yours truly did NOT. This week I got strikes, but I didn’t turn them into good scores afterwards. I seem to be getting worse and worse at the moment, I shall have to some serious re-thinking about the way I bowl.

Tuesday afternoon we drove to where Matt has to go for his senior driver’s license interview so that he knew exactly where it was. I had researched it on Google Maps so it was relatively easy to locate especially as I had used the photo version. It’s actually a fair distance from here so he will have to leave around 8:15 a.m. to be there for 9. When driving we used the new underpass they have built to accommodate the new rail lines they are installing. There are four pillars which we have noticed because the ones we see regularly have a design of a shoe on one and a jacket on the other. Today we discovered that the other side of the underpass there is a chair and a suitcase. I discovered that in fact these are designs cut into the metal of the pillars. What they are, what they represent, I have no idea and I am not sure where I would go to find out. Puzzling. Of course being a dummy as usual I did not have a camera nor even my tablet. So I’ve found some pix. The first shows the underpass open but not finished by any means. The second shows an artist’s concept of how it will be. The White tops to the posts are what I was talking about and I now think from what I have just read, they are supposed to be lamps. Not been there at night so don’t know.


I have never eaten empanadas, but they look, to me, very much like Cornish Pasties. Anyway, Kraft has, today, sent out a whole bunch of recipes for them and this one sounded tasty. It’s got bacon in it for a start.

Bacon, Poblano and Cheese Mini Empanadas

 

Kraft Kitchens 

 

 

12 servings

What You Need

4 slices  OSCAR MAYER Bacon, chopped
1 small  onion, chopped
2 cloves  garlic, minced
2 roasted poblano chiles, peeled, seeded, deveined and chopped
3/4 cup  KRAFT Finely Shredded Colby & Monterey Jack Cheeses
1 sheet  frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten

Make It

COOK and stir bacon in medium skillet on medium heat 5 min.; drain. Add onions and garlic; cook and stir 4 min. or until bacon is crisp; drain. Stir in chiles; cool.
HEAT oven to 400°F. Roll out pastry on lightly floured surface to 11-inch square; cut into 12 smaller squares. Brush edges lightly with egg. Spoon about 1 Tbsp. bacon mixture onto center of each square; fold diagonally in half. Press gently on tops to remove excess air; seal edges with fork. Bend slightly to resemble half moons. Make small cut in top of each to vent steam. Place on parchment-covered baking sheet; brush with remaining egg.
BAKE 20 min. or until golden brown.

Kraft Kitchens Tips

Make Ahead
Bacon mixture can be cooked ahead of time. Cool, then refrigerate up to 2 days before using as directed.
How to Thaw the Puff Pastry
Thaw the puff pastry as directed on package before using as directed.

Have a great day