Bowling, Downton.

I went bowling on Monday, Matt did not. There’s nothing wrong with him (according to the doc in the hospital) but he is still in major pain and the pills she gave him aren’t doing a damned thing. Hopefully we can get to see the family doc tomorrow and get some further explanation or something. I didn’t drive myself mind you, a friend took me. I had a lousy first game, think I was scared I would hurt myself, but when I realised I was OK my game improved somewhat. I don’t suppose for one moment Matt will be bowling Thursday either and I certainly won’t bowl alone. Not sure about my exercise classes, maybe I will turn up and just do what I can.

Sunday I watched Downton Abbey, the first of the new season. Much to my surprise Matt decided to watch it too and stayed with it. I didn’t think he would. Apparently a friend has the whole set of recorded episodes and is going to bring them for me next week when we bowl. I hope Matt will enjoy seeing them all. There was a very good short programme after explaining how they were using an Edwardian expert to ensure that everything they did on the show was correct for the period. Several of the things they explained we had never heard of before. He explained the importance of manners at that time and why it was so important.

I really like Chicken Noodle soup although Matt is not too keen. When I saw this from MyRecipes I thought it looked pretty easy. Of course you have to have the cooked chicken on hand which I don’t at the moment, but otherwise…

Quick Chicken Noodle Soup

Full of down-home flavour, this classic soup can be on your table in 20 minutes or less.

• Yield: 6 servings (serving size: about 1 cup)

Ingredients

• 2 cups water
• 1 none (32-ounce) carton fat-free, lower-sodium chicken broth
• 1 tablespoon olive oil
• 1/2 cup prechopped onion
• 1/2 cup prechopped celery
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 none medium carrot, chopped
• 6 ounces fusilli pasta
• 2 1/2 cups shredded skinless, boneless rotisserie chicken breast
• 2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.
2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Have a great day