Cocoon, Red Lobster, Birthday, New Zealand, Saturday,

Just watched one of my favourite movies on TCL, Cocoon. It is a space movie and it is marvellous, in my opinion. It was made in 1985 and the first time I saw it was in a collection of VHS tapes collected by friends who also owned a mobile home in NC. I was viewing and sorting at the same time. Wilford Brimley is one of my favourites along with Brian Denehey. Matt used to love it too but sadly doesn't really understand it now.

I learned one thing tonight. I decided to get some food from Red Lobster for supper tonight. It arrived a bit earlier than I expected. However, it was all packed in boxes etc. and I put Matt's stuff in front of him and grabbed my own. He was very unhappy, said he didn't know I was doing this, and he wasn't going to eat it. Followed by something of a row. He went over to his lounger and sulked. Only word I can think of that fits. I dug into my crab legs and whilst doing so, thought about it all.  Eventually I took his food and put some rice, a piece of fish and some shrimp on a plate and heated it all up. I then called him over having cleared the table his end, and he came and ate. He was, what my mother would call "overfaced". I will never do that again. If I do order from RL again, I will be sure to dish his out in a normal way. It never occurred to me before, but like I said, I know now.

Sitting in the living room I could hear a lot of noise which sounded like kids (patio window open) so I went out to look figuring I would yell something about distancing if necessary. When I got outside, turned out it was the members of a family, spaced out in families who were there to wish Gtrandma Happy Birthday. What a great idea and how nice. Just shows grumpy ol' me. Did you see on the news, New Zealand have completely eradicated C-19? Of course, they are at risk if they open their ports and airports, but they have done a fantastic job.

Laundry day again tomorrow, boy does it ever come around fast. Seems only five minutes since I was talking about it last week. I really need to get my rear end out and get myself some fizz too. Maybe in the afternoon.

I am always going on about Instant Pot Stuffed Peppers but I came across this recipe and thought it would be of interest to those of you who don't have an Instant Pot. Of course you do have to have an air fryer. I don't know if I ever cooked this recipe, but of course, the beauty of the Instant Pot is that you don't have to cook the peppers first.

Air Fryer Roasted Stuffed Peppers

2 medium green peppers, stems and seeds removed - cooked in boiling salted water for 3 minutes

½ medium onion, chopped
1 clove garlic, minced
1 tsp olive oil
8 oz lean ground beef
½ cup tomato sauce
1 tsp Worcestershire sauce
½ tsp salt
½ tsp black pepper
4 oz cheddar cheese, shredded

1. Preheat air fryer as per directions - I used the 390 setting. If using convection toaster oven, preheat to 400 degrees.

2. Sauté the onion and garlic in the olive oil in a small nonstick skillet until golden and remove from burner to cool. Blend the beef, cooked vegetables, ¼ cup tomato sauce, Worcestershire, salt and pepper and half the shredded cheese in a medium bowl. Divide and stuff the pepper halves - top with remaining tomato sauce and cheese. Arrange in the air fryer basket (or in small Pam-sprayed baking dish) and air fry or bake until meat is cooked through - 15 to 20 minutes

Author: Susan Maria Leach
Source: Before and After

Have a great weekend, stay safe, stay healthy.
 

Underground Water Pumping, Bananas and Fizz,

Apart from a couple of comments, not much notice was taken of land subsidence yesterday so I looked it up and here is an article about it. It is not restricted to the Middle East by any manner of means, humans are drawing underground water up as fast as they can and causing subsidence all over. Some of the worst areas are in the south western United States.

These are the kind of cracks being caused in the land by Ground Water Pumping. It's obvious to me that if you remove something, the earth above is going to collapse to fill the space. If I were a young American I would be hounding the government about this desecration of my land. Not that you will have a land if this goes on much longer. I don't know if this is happening anywhere in Canada, but we could end up all on our own if the States keep doing this. If the land sinks low enough the sea will take over. Just Googled and we are doing it too in Canada, think it is a worldwide problem. This is all about growing food and here again there is an answer to growing many things. The people of the Netherlands have found answers to growing many crops hardly using any water at all. This wouldn't work for everything, but many things could grow using this minimal water system usage of theirs.

May 1, can't believe it. Asparagus should be ready any day now. Fingers crossed.

Yesterday morning I had to go to the grocery store because they had only sent me a few bananas - I called and asked if they were short and was told they were not - so I arranged to go collect more yesterday. I have never seen so many cars in the PC Express parking lot. Anyway, whilst out, I am short on fizz so thought I would go get some. Joke, a) it was raining and b) the line-up went right round the building. Like queuing in wartime. Actually, I am not too sure the store was open yet. Maybe they are opening late 'cos of the virus. So, I'm still short of the bubbly stuff. (Just checked, opening is at 11).

I discovered Thursday morning that Red Lobster is open for delivery after all. I was going to place an order but think I will do it Friday evening.

I haven't bought pork chops in a while, but......

Fennel-Rubbed Pork Chops with Apple, Kale, and Sweet Potato

Apple, kale, and sweet potato cook with fennel-rubbed pork chops in this easy, all-in-one skillet

dinner.

1 tsp fennel seeds
½ tsp whole black peppercorns
¾ tsp salt, divided
4 (1-inch thick) boneless pork loin chops
¼ cup olive oil, divided
2 sweet potatoes, peeled and diced
½ onion, cut thinly into half-moons
1 red apple - unpeeled, cored, and sliced into1/4-inch-thick wedges
1 cup reduced-sodium chicken broth
1 tsp Dijon mustard
4 cups lightly packed, coarsely chopped kale

1. Place fennel seeds and peppercorns in a small zip-top plastic bag. Seal bag and pound spices using a mallet or rolling pin until coarsely ground, or pulse them briefly in a spice or coffee grinder. Sprinkle mixture and 1/4 teaspoon salt on both sides of chops.

2. Heat 2 tablespoons oil in a large, high-sided skillet over medium heat. Add sweet potatoes; cook, stirring occasionally, until fork-tender, 10 to 12 minutes. Sprinkle with 1/4 teaspoon salt, then transfer to a plate.

3. Heat 1 tablespoon oil in the same skillet over medium-high heat. Add chops and reduce heat to medium; cook, turning once, about 4 minutes, or until an instant-read thermometer inserted into thickest parts registers 145 degrees F (63 degrees C). Transfer chops to a plate and tent with foil.

4. Add remaining 1 tablespoon oil and the onion to the skillet; cook until onion softens, about 2 minutes. Add apple; cook 1 minute more. Add broth, stirring to scrape up browned bits, then stir in mustard and sweet potatoes. Increase heat to medium-high; simmer until apple is slightly softened and liquid has slightly reduced, 1 to 2 minutes.

5. Add kale and remaining 1/4 teaspoon salt; cook, stirring occasionally, until kale is tender, about 1 minute. Add any accumulated juices from the plate with pork. Serve chops with vegetable mixture.

Servings: 4

Author: Ellie Krieger

Author Notes
Jonagold or Honeycrisp would both work well in this recipe.



Have a great day
 

Trust, Movie, Present, Restaurant, Bowling, Is it Ham or Pork?

It didn't occur to me before, but living in an apartment, you can dial a number from the lobby which rings our phone. This  morning it did so and the young man said "I'm from Amazon" so I let him in (with the phone). I  then thought, anyone could say they were from Amazon. I might have been letting in any kind of criminal. He didn't even say he had a package for me which many delivery people do, identifying themselves by using my name. Oh well, it was a package from Amazon, a DVD version of Miracle on 34th St. - I have a VHS version but until yesterday, didn't think I was going to be able to play it. Later, I discovered that what I had received was a colorised version of the original Miracle together with a second disc which has several things on it including a copy of the original movie in black and white. I know some people think original black and white is more authentic but I must admit I like the colour and I really enjoyed seeing the original movie again. It was always my favourite.

We met ladydog at the Red Lobster and I gave her her gift, a plate warmer, I have had one for a couple of years or so and I use it every day (assuming we are eating warm food) and think it is a wonderful gadget. I had quite a job finding it but now they seem to be all over the place. Originally they were  made by Waterbridge but they seem to be sold by other people now. There are two sizes and you can put two plates in each fold if you need to. They really are a great help, much better than turning on the oven especially on a warm day.

We had a good lunch, ladydog and I shared a lobster, artichoke and spinach dip (I think they removed the calories) and then I had a Caesar Salad (quite large for a side dish) with a few shrimp on top following by a dish of mussels in an excellent soup/broth. I really enjoyed them. By the time I had finished I was stuffed. Damn, I've done it again. Brought home a bag with their Cheddar Bay Biscuits and left it in the car. Still, going to the hair salon in the morning. What an idiot.

Mind you, after lunch, we went to the bowling alley where I distributed presents and got hugs, then we bowled. Matt wasn't sure he was going to manage it, but he did in the end. As it turned out, the league playing today were having their Christmas pot luck and they invited us to join it. I said thanks, but no thanks as we had just come back from Red Lobster. I couldn't have eaten a bite. One game not bad, one game not good. Matt was pretty consistent but not very good.

Our cleaner has accepted the offer of a glass of fizz as a Christmas drink. She is coming Saturday afternoon.

Being a poor confused Limey, I have problems with North American names for things. The following recipe is for a fresh ham which I would just call an uncooked leg of pork (with the skin on for crackling) but I know in North Carolina they refer to it as a ham. To me, ham is pork which has been prepared in a special way and then cooked before sale. Until I came to Canada, I had never heard of buying a cooked ham and then cooking it again. I always used to cook a leg of pork on Boxing Day, sorry Americans, December 26th, in fact once upon a time I cooked a goose for Christmas Eve, a Turkey for Christmas Day and a leg of pork for Boxing Day. Tradition. The crackling on the pork was the best part, in my opinion. The skin needed to be scored (cut in strips or some people criss cross to form squares). I would then oil and salt it, this doesn't seem to happen in the following recipe.

Chile-Brined Fresh Ham

Butcher Ryan Farr of 4505 Meats in San Francisco likes to brine fresh ham in a chile-spiked liquid. The pork skin turns wonderfully crackly in the oven.

4 cups kosher salt
2 cups sugar
6 quarts cold water
1 cup black peppercorns, crushed
5 oz Thai or serrano chiles, stemmed and finely chopped
8 whole cloves
4 cups ice cubes
1 18-pound, bone-in fresh ham, with skin
2 cups low-sodium chicken broth

1. In a large saucepan, combine the salt and sugar with 2 quarts of the water. Bring to a boil over moderately high heat, stirring to dissolve the salt and sugar. Pour the brine into a very large pot. Stir in the peppercorns, chiles and cloves. Add the remaining 4 quarts of water and the ice and stir until the ice has melted and the brine is at room temperature. Add the ham, skin side up; the skin does not have to be submerged. Brine the ham in the refrigerator for 24 hours.

2. Preheat the oven to 400°F. Remove the ham from the brine and brush off the peppercorns and cloves. Set the ham skin side up in a roasting pan and let stand for 30 minutes at room temperature.

3. Roast the ham for 1 hour; turn the pan and add 1 cup of water halfway through. Reduce the oven to 300F° and roast the ham for 2 1/2 hours longer, until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the ham to a carving board and let rest for 30 minutes.

4. Strain the pan juices into a saucepan; skim off the fat. Add the chicken broth and bring to a boil. Cut the skin off of the ham and break it into pieces. Thinly slice the meat and serve with the jus and crisp skin.

Yield: 10 to 12

 Source: Food and Wine

Have a great day
 

Lost Cane, Red Lobster, Zoey, Bowling, Christmas Cards,

There are times I worry about myself. This morning we were heading out to lunch with the bowling Travel League and I realised I hadn't got my collapsible cane, or any other cane for that matter. Taken my walker down to the car. Had a quick look in the back of the car but couldn't see it. Last I remembered using it was at the supermarket cafeteria yesterday (Wed). So went there and using Matt's cane, I went to their Customer Service, no cane (at least not mine), they said they might have it somewhere else. Went there and they didn't know what Customer Service was talking about, so no cane. I went across the hallway to the pharmacy and ended up buying myself a new collapsible cane. It wasn't cheap. Used it to get back to the car and as I got into the car I saw my older one on the back seat. Must be going blind or something. Anyway, we were running late so scooted off to the Red Lobster.

Not as many of  us as usual having lunch there but actually I found the smaller group better for general communication. Matt and I ordered Caesar Salads, NOT made with romaine lettuce because of the salmonella scare. Matt had shrimp on his and I had bay scallops on mine. I actually found the salad better with Iceberg lettuce and thoroughly enjoyed it although Matt wasn't as keen. No more Iceberg Caesar for him. His favourite is Yucatan Tilapia anyway. Whilst we were eating, the General Manager (Chris) came to talk to us and I told him that I hoped they would continue to offer this option. Had quite a chat and said that Red Lobster appeared in my blog frequently. Forgot to mention that one of our waitresses referred to Matt and I as regulars. He asked about my blog and what I wrote and I said anything that I felt like talking about. I then happened to mention the Knotted Gun and asked if anyone had heard of it, one of our party had done so. Chris said he would like to read about it so gave him my card, he gave me several of his. I just remembered there were a couple of their cheddar biscuits left and we put them in a bag to bring home for Matt who can, after all, eat anything he likes without gaining an ounce. (Told you I had considered divorcing him for cruelty). But they are still in the back of the car - along with my lost cane!

Zoey is coming for a visit tomorrow which will make Matt happy. Even if she only pays attention to him for cupboard love reasons. She is bringing ladydog with her and ladydog is bringing us a Subway lunch. Ladydog has been rehearsing like mad lately and also performing in various Christmas events. Lucky she has a bit of free time tomorrow.

Matt and I bowled on our own instead of being integrated with the rest of the bowlers. We are sufficiently slow that it keeps a whole team late, and in this case it would affect two teams. I had one very good game - when it doesn't  matter a damn of course - and one mediocre. However, I have asked that they be saved for any time we are not there. I also had a donut (only reason I go to the Travel League - free coffee and a donut) and got one for Matt which was supposed to be Rudolf. It was quite cute. It has a Timbit for a nose and some chocolate horns. Matt enjoyed it although I am not sure he realised what he was eating. Actually my donut was a little bit dry. I think, perhaps, that the Tim Horton's nearest the bowling alley doesn't get a very big turnover. Matt said his Rudolf tasted fresh enough.

It was nice to see everyone, haven't done so in a while as we haven't been with the Travel League since before I got sick last year. Of course everyone was wishing everyone Merry Christmas when they parted. Doesn't even seem like Christmas yet. I even got a Christmas Card. Haven't thought about those at all yet. Mind you, I mostly send out electronic cards these days. The postage, particularly overseas, amounts to a fortune and I just can't justify spending so much any more.

I just got an email with Quick and Easy Desserts for Thanksgiving. Presumably for 2020. However, I decided a dessert would be a good idea. This one is for a Pavlova and tells you how to make the meringue. These days I would just buy one from the store, much easier, except I haven't seen them there in a while. Certainly not since they started putting in Starbucks. You know, that expensive coffee bar.

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
 

Lunch. Grocery, Nap, Friday Dinner, Jeopardy, Urologist,

Got to the Red Lobster at lunchtime and walked in to see a face peering at us from one of the window slots and the hostess saying people were waiting for us. I didn't recognise my friend's son at first and was rejecting him as the person we were lunching with. Haven't seen him in 3 or more years. Enjoyed lunch and it was nice to see our friend, haven't seen her in a while either and as she is moving, won't be seeing too much of her in the future. Although, as I said yesterday, maybe we will go to Stratford one of these days. I told her son not to be a stranger now she was moving.

I had placed a small order at the grocery store with things I forgot or didn't realise I needed. You can post a small order so long as it is valued at $30 or more. Popped in to collect that and then whizzed on home. Meant to do some other errands but missed out.

Spent the afternoon fast asleep. Well I was up fairly late last night. Had the remains of our Butter Chicken for supper. Tomorrow I am planning the Gingered Shrimp and Snow Peas which I haven't tried yet. Of course, having been asleep this means I will have to do my Spanish lessons tonight again, what a fool.

Been watching the Jeopardy Tournament of Champions, we are now down to the last two shows. James Holzhauer is a finalist as is the girl who supposedly beat him. Jeopardy James is doing very well in the first half of the match, got my fingers crossed for him.

Just realised we have an appointment with the urologist. No idea whether its for me or for Matt. Guess we will find out. Odd, I normally write it down. Maybe its for both of us.

This looked so good in the picture I couldn't help but post it. Maybe I will try it one of these days or make a simpler version. I do enjoy pork tenderloin.

Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce

Debra Whiting, the chef and co-owner of Red Newt Winery Bistro in New York's Finger Lakes, loves

the fresh goat cheese from the local Lively Run Dairy so much that she always works it into her dinner menu. Here, she mixes the cheese with apple, sausage and greens, then stuffs it inside a bacon-wrapped pork tenderloin.

PORK
1 Tbs extra-virgin olive oil
1/4 cup minced onion
1/4 lb pork breakfast sausage, casings removed
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
1 garlic clove, minced
1/2 tsp chopped thyme
1/2 tsp chopped sage
1/2 cup finely chopped collard greens (2 large leaves, stemmed)
4 oz fresh goat cheese, at room temperature
Kosher salt and freshly ground pepper
2 1-pound pork tenderloins
6 slices of bacon

SAUCE
1 Tbs extra-virgin olive oil
1 garlic clove, minced
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
3/4 cup apple cider
1/2 cup dry Riesling
1/4 cup chicken stock or low-sodium broth
1/2 tsp chopped sage
1/2 tsp chopped thyme
Kosher salt and freshly ground pepper

1. In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

2. Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

3. Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

4. In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

Yield: 4

Author: Debra Whiting
Source: Food and Wine



Have a great day
 

Storm, TEACH, Anniversary Dessert, Red Lobster,

The weather doesn't know what it's doing at the moment. Yesterday it was quite chilly, today it went up to 29°C, which is pretty warm, then this afternoon we had one hell of a thunderstorm. The cracks of thunder were right overhead and sounded terrible. The rain came down in sheets - not that we don't need it. Reminded me of the kind of storms they get in Florida on most summer afternoons. I felt so sorry for the kids leaving school at this time. Umbrellas were in use, but I can't imagine they did much from the look of the rain. Every afternoon we get a string of cars collecting their kids (yes we get a string of cars in the morning too). Everyone must have got pretty wet. I wanted to take our car outside for a wash but I would have been stuck in it - no way I would have got out in the rain to go back indoors.

Tomorrow I have Session 3 in the TEACH course at the Alzheimer Society, Change in Caregiving Relationship, which should be interesting. I must say I will be sorry when these sessions end as they will after the 9th. They have been helpful so far both in the content of the session and, as I mentioned before, in the contact with other spouses. Ladydog and Zoey (the real lady dog), will be coming and cleaning the silver (yes Zoey will lick it clean!), so Matt doesn't think he is being babysat. Mind you he hasn't said anything about that since.

Damn, I have just realised I had a coupon for another free dessert from Red Lobster for our anniversary and I missed it. Expires tomorrow (today now) maybe we could go there with ladydog after I come  back. Ladydog, if you read this, do you want to join us? Apparently for their Endless Shrimp promotion, they are doing Nashville Hot shrimp which look delicious. Yum.  I used to complain that everything was spicy but now I live everything to be that way. I do cook things which are not spicy, but I have basically joined up with the spicy brigade. Monday night I cooked the Sausage and Peppers dish of which I am so fond and that has hot peppers in it. I often say that I could eat the dish forever, but I don't suppose I really could.

Amy and Jacky have a site which concentrates on Instant Pots, recipes and tips for the use of the appliance. This is their latest recipe. I think this is for a large Pot, that much liquid would be too much for my little pot I think.

Instant Pot Lentil Soup

Learn how to cook Comforting Hearty Instant Pot Lentil Soup (Pressure Cooker Lentil Soup)! A

flavorful bowl of thick soothing lentil soup, topped with crisp smoky bacon bits. Satisfy your crowd with this super easy to make Instant Pot Soup with simple affordable ingredients.

2 cups dried split green lentils
6 slices bacon , browned and cut into bits
6 garlic cloves , minced
1 large onion , roughly diced
2 large carrot , roughly chopped
2 celery ribs , roughly chopped
14 oz crushed tomatoes
3 bay leaves
1 tsp  ground cumin
1 tsp  dried thyme
6 cups unsalted chicken stock
2 Tbs fish sauce
Garnish
A dash sherry vinegar or rice wine vinegar (optional)
Freshly chopped parsley
Bacon bits

1. Preheat & Render Bacon: Before you turn on the heat, layer 6 slices of bacon in Instant Pot's inner pot.

2. Note: We are using the preheating heat to render & crisp the bacon.

3. Heat up Instant Pot using "Sauté More" function. Flip bacon occasionally. Once Instant Pot says "HOT" (~12 mins), the bacon should be done. Place bacon on a paper towel to absorb the excess fat.

4. Saute Onions & Garlic: Keep the flavorful bacon fat in Instant Pot. Add in diced onion, then saute for 3 minutes. Add in minced garlic, 1 tsp (2.7g) ground cumin, 1 tsp (0.6g) dried thyme, and 3 bay leaves. Saute for another minute.

5. Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Give it a quick mix.

6. Pressure Cook Lentil Soup: Add 2 tbsp (30ml) fish sauce and 5 ½ cups (1375ml) unsalted chicken stock in Instant Pot. Add in 2 cups (400g) green lentils, chopped carrots, and chopped celery. Give it a quick mix. Layer 14oz (400g) crushed tomatoes on top. Do not mix.

7. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure 8 minutes + Natural Release 10 minutes. After 10 minutes, release the remaining pressure. Open the lid carefully.

8. While the soup is pressure cooking, cut bacon slices into bacon bits.

9. Season Lentil Soup: Taste the lentil soup, then adjust seasoning accordingly (for reference, we added roughly 4 - 5 pinches of salt to balance & open up the flavors).

10. Serve Instant Pot Lentil Soup: Garnish Lentil Soup with freshly chopped parsley and bacon bits, then serve immediately.

Yield: 6 - 8

Source: Amy & Jacky

Author Notes
You can also add just a bit of sherry vinegar or rice wine vinegar for another layer of flavor just before serving.

,
Have a great day

Anniversary, Red Lobster, Lamb's Kidneys, Charcoal,

I was reminded that yesterday was ladydog's 47th wedding anniversary (same as ours). For some reason it was not on my calendar. It is now. We all went to lunch at Red Lobster to use my birthday dessert coupon. ladydog and I both had a new combo, Seafarers Feast. It was delicious although ladydog took the shrimp home with her. So did I, inside me!! Matt had his usual Yucatan Tilapia with Shrimp.

I ordered desserts to go but as our Chocolate Wave Cake comes with ice cream, I said we would eat it in house.- they brought me, what they call a Celebration Sundae which was ice cream covered with piped cream, chocolate ganache and a touch of fruit ganache too. Delicious. Matt was given just the ice cream and chocolate and they gave ladydog one as well. Nice of them. We also got a doggie bag with two chocolate waves which are now in the freezer for Saturday.

ladydog wasn't too happy, she has heard me rave about this ice cream and has been avoiding trying it in case she had to drive all the way to Peterborough. I don't think she was as nutty about it as I am though.

I had been talking about going to the Charcoal Steak House on Thursday as a birthday dinner because my actual birthday is Saturday and we never go out on Saturday evenings. ladydog suggested going there for lunch. Hadn't thought of that.

I finally got round to cooking some of the lamb's kidneys I bought weeks ago. For some reason I kept

forgetting about them. Anyway, this is the recipe I used for supper tonight. It wasn't quite as hot (spicy) as I expected although after I had mixed the ingredients it was supremely hot. It occurred to me, the Victorians were great ones for devilling foods, they would have loved all the spicy hot foods we get today.

Devilled Kidneys

2 tsp Worcestershire sauce (pronounced woostersheer)
1 Tbs prepared English mustard (Coleman's)
1 Tbs lemon juice
1 Tbs tomato purée
pinch of cayenne pepper
salt and ground black pepper
2 Tbs butter
1 shallot, finely chopped
8 lamb's kidneys, skinned, halved and cored
1 Tbs chopped fresh parsley to garnish

1. Mix the first 6 ingredients together (including salt and pepper) to make a sauce.

2. Melt the butter in a frying pan, add the chopped shallot and cook stirring occasionally, until it is softened but not coloured.

3. Stir the kidney halves into the shallots in the pan and cook  over medium high heat for about 3 mins on each side.

4. Pour the sauce over the kidneys and quickly stir so that they become evenly coated. Serve immediately sprinkled with fresh parsley.

Servings: 4

Tips
Note: To remove the cores from the kidneys use sharp kitchen scissors rather than a knife. Much easier.

Source: The Ultimate Hot and Spicy Cookbook

Author Notes
"Devilled" dishes are always hot and spicy. If you have time, mix the spicy ingredients together in advance to give the flavours time to mingle.

Have a great day
 

Blue Whales, Red Lobster, Brown Parcel,

I'm on a wildlife kick this week. I just saw some information about the Blue Whale. I knew it was the larges mammal on earth but did you know The heart of a blue whale is as big as a small car; their tongues can weigh as much as an elephant and they are as long as 3 school buses. There are some whale pix here if you are interested. I didn't know they were the biggest mammal ever to have existed. I live and learn. Would be wonderful to see one, if only. Mind you I would love to see whales at sea whatever their breed.

Today we went with ladydog to the Red Lobster and, as usual, I pigged out on crab. Delicious. Matt wasn't too happy about how long I was taking, but I don't often get the opportunity. ladydog was very patient about the whole thing. Matt and I bought a couple of desserts home with us, yes, Chocolate Wave cake. We ate the delicious ice cream whilst there. ladydog wouldn't try any she didn't want to get addicted otherwise she would have to travel to Peterborough where it is made - what's her problem, I would have gone with her LOL. They only sell it to the public in cones during the summer months I understand.

I had a parcel to collect at the UPS store as I mentioned, ladydog kindly drove us there once I remembered whether we should have turned left or right. The parcel was large and fairly heavy so the girl at UPS carried it out for me and then ladydog saved my bacon by carrying it upstairs for me. I would have had to get the large shopping basket as of course I had a cane.

Later I started calling all the people who bowled last winter (I always help out doing this). Actually one or two not coming back, surprisingly. Later I was stuffed and Matt not particularly hungry so I did open smoked salmon sandwiches for supper. Tasty.

This sounds tasty too

Bacon and Tomato Potato Skins

6 large baking potatoes
2 tsp cooking oil
1 tsp chili powder
Several dashes bottled hot pepper sauce
2/3 cup chopped Canadian-style bacon or chopped, cooked turkey bacon
1 medium tomato, finely chopped
2 Tbs finely chopped green onion
4 oz cheddar cheese or reduced-fat cheddar cheese, shredded (1 cup)
1/2 cup dairy sour cream (optional)

1. Scrub potatoes thoroughly and prick with a fork. Arrange on a microwave-safe plate. Micro-cook, uncovered, on 100% power (high) for 17 to 22 minutes or till almost tender, rearranging once. (Or, bake potatoes in a 425 degrees F. oven for 40 to 45 minutes or till tender.) Cool.

2. Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about a 1/4-inch-thick shell. Cover and chill the leftover fluffy white part of potatoes for another use.

3. Combine the cooking oil, chili powder, and hot pepper sauce. With a pastry brush, brush the insides of the potato halves with the oil mixture. Cut the potato halves in half lengthwise. Return to the baking sheet. Sprinkle potato quarters with bacon, tomato, and green onion. Top with cheese. To make ahead, cover and chill for up to 24 hours.

4. Bake in 450 degrees F. oven for 10 to 12 minutes or till cheese is melted and potato quarters are heated through. Serve with sour cream, if desired.

Servings: 6

Source: Culinary Cafe

Have a great day
 

Emergency Brake Saga, Red Lobster, Car, Notre Dame,

Took the car in on Thursday morning, appointment at 11. ladydog picked us up shortly after 11 and we went to the Red Lobster. Mind you they hadn't started on the car. Eventually, once we had had lunch, I phoned the garage. They were going to be starting on it in about 20 minutes!!!! Apparently they had had some kind of hold up. OK I guess. So, to kill time, ladydog took us to Victoria St. Market as she wanted to go there anyway. We then came back and she dropped us off at the garage. Our car was already up in the air. After maybe half an hour, I hear them calling their supplier saying they had been sent a right hand brake cable instead of a left hand!!! I don't believe it. Won't be there before tomorrow so they put the car back together and we went home. In fact we have arranged for it next Tuesday. My lucky day or what?

I did have a great crab lunch though, three kinds of crab legs and claws. Yummy. Matt complained about the time I was taking but ladydog was being very supportive about it. Eventually I shut Matt up with an ice cream whilst I was still eating. Got two pieces of Chocolate Wave Cake to take home as well. Saturday dessert.

Because they have been cleaning the garage, I parked outside. Just this minute remembered (11:00) I forgot to go get the car. Not going down now. Dark out there. Matt wants a haircut tomorrow so will leave it til then.

I am sad to learn, although not terribly surprised from what I have been hearing about old cathedrals, that Notre Dame's arches are in danger of collapsing. Unfortunately this is the case with so many ancient cathedrals, many of which they have managed to save by shoring up the arches. I have linked to the article which is about a report from the chief architect in charge of the restoration. No doubt we will hear more in due course. I am referring to Notre Dame Cathedral in Paris, France, of course.

I have never had Banh Mi although I have seen different recipes for it, decided to try this one in the near future.

Grilled-Pork Banh Mi

Luke Nguyen grew up in Australia and learned to cook at his Vietnamese parents’ restaurant. He later

opened his own restaurant, The Red Lantern, in Sydney. On his first visit to Saigon 11 years ago, he had this simple sandwich filled with peppery pork and hoisin sauce.

1/4 cup Asian fish sauce
1 Tbs honey
2 Tbs sugar
1 tsp freshly ground pepper
6 scallions, white and tender green parts only, thinly sliced
2 garlic cloves, thinly sliced
1 1/2 lbs pork tenderloin, thinly sliced
6 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split
Hoisin sauce and Sriracha chile sauce
Vegetable oil, for grilling
1/2 seedless cucumber, cut into 2-by-1/2-inch matchsticks
1 1/2 loosely packed cups cilantro sprigs

1. In a blender, puree the fish sauce with the honey, sugar, pepper, scallions and garlic. Transfer the marinade to a bowl, add the pork and toss. Refrigerate for 2 to 4 hours. Thread the pork through the top and bottom of each slice onto 12 bamboo skewers.

2. Spread the rolls with hoisin and Sriracha. Light a grill and oil the grates. Brush the pork with oil and grill over high heat, turning, until just cooked, 4 minutes. Place 2 skewers in each roll, close and pull out the skewers. Top with the cucumber and cilantro and serve.

Servings: 6

Source: FOOD & WINE

Have a great day
 

Quickie

Then I forgot to post this. Sorry..

It's getting on and I have been missing out on sleep lately so I'm off to  bed.

Just watched The Moonspinners with Hayley Mills and Joan Greenwood. Talk about a synthetic British accent, although I looked her up and she was born in England. I would have sworn it was a put on voice. Quite enjoyed the movie but not the best movie I have ever seen.

Busy day including lunch at the Red Lobster with ladydog. Brought home two slices of chocolate wave cake for Saturday. In the freezer right now. Then later had to go get groceries. I had ordered two boxes of single packets of instant oatmeal. What they had picked for me were two 2 Kg packets with enough oatmeal to feed a school.

So, sorry no proper blog and no recipe. Oh, that r eminds me, because it is in season I opted for a side of asparagus for which I paid $2.99 I ended up with a small amount of very skinny asparagus which looked more like grass. Awful stuff, won't do that again. Might write to the company about that, if that is what they are serving all over.

Anyway, good night and sleep tight.

Have a great day
 

Red Lobster to Go, Credit Compromise?

Just a quickie as I am running late tonight.

Matt woke half crippled with his thigh today (Tuesday). He is going for Xrays and things on his knee on Wednesday. He had an Xray on his kidneys and bladder today. He didn't want to go to Red Lobster so I ended up ordering through a company called DoorDash who specialise in food deliveries from restaurants. My friend could have picked up the order but thought it would be too heavy. In fact it wasn't so spent money on delivery which wasn't necessary. Live and Learn. Still the meal was good and we all enjoyed it. Later I sat down to write this and discovered a message from the bank saying they thought my credit card had been compromised and to call instantly. I did so, amongst some of the security questions I was asked was where do I work. I said I'm 80 I don't work and haven't done so in years. Really! Anyway, turned out they were worried about DoorDash and whether I had authorised it. Nice to know they are on the ball. Bit scary at first because I did have a spam call purportedly from my bank whilst we were out today. I checked with the bank and they assured me there was nothing wrong and they wouldn't have called.

Think I should get a commission from Instant Pot, I have convinced my friend she too needs one.

Asparagus and Double Smoked Bacon Popover

Asparagus, double smoked bacon and leeks baked on a puffy popover topped with melted cheese!

1 lb asparagus, trimmed and cut into 1 inch pieces (unless farm fresh)
4 slices bacon, cut into 1 inch pieces
1 leek, thinly sliced
1 Tbs butter
1/2 cup milk, warm
3 large eggs, room temperature
1/2 cup flour
salt and pepper to taste
1 cup Gruyère, shredded

1. Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green.

2. Rinse the asparagus under cold water and pat dry.

3. Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan.

4. Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat.

5. Add the butter to the skillet and let it melt.

6. Mix the milk, eggs, flour, salt and pepper and pour it into the pan.

7. Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.

8. Transfer the pan to a preheated 425F/220C oven and bake until puffed and golden brown, about 15-20 minutes.

Servings: 4

Author: Kevin Lynch
Source: Closet Cooking

Have a great day

Good Friday, Grilled Veggies, Instant Pot, Notre Dame Donations, Movie,

So our day was enlivened by the visit of my friend ladydog whom we haven't seen since January. It was nice to hear of her adventures in Florida. I am sorry we can't do that any more. We then went to the Red Lobster for lunch. I had Lobster in Paradise which is fairly new and delicious. The other two choices were Fish and Chips and Yucatan Tilapia and Shrimp - Matt's favourite. I also bought two Chocolate Wave Cakes to come home and have for our Easter Dinner.

A lot of the recipes I see in my emails show grilled vegetables. I find grilling green veg in particular doesn't do anything for them and they lose their green succulence. I would NEVER ruin asparagus by grilling it. I will pass on recipes that I find, but I myself will never commit such sacrilege. I have tried grilled broccoli and although it is OK, I much prefer it steamed or boiled. Cauliflower is another which is always being grilled these days. Not even tried that. I have seen several grilled asparagus recipes in the last day or two, sorry, not for me. I am too much of an asparagus aficionado to spoil it that way. A friend told me she served roasted asparagus for Easter Sunday. As she said, different tastes.

I have posted recipes for Kedgeree made with smoked haddock. Today I tried making it in my Instant Pot. It was OK, but I think I should have cooked the fish before, perhaps. The frozen fish I get is somewhat dried and in the recipe from my father it is cooked in milk, think that softens it somewhat. One thing I did do was hard boil my eggs in the Instant Pot. Boy is that ever easy. They don't peel like some videos I have seen, but that too is quite easy none-the-less. No more water boiling over, either for the eggs or for rice.  Who knew? I meant to research - and have now found out one can soft boil eggs in the IP as well. What a lot of messes can be avoided.

Just came across an article about foods you can cook in your coffee pot. Interesting selection. In an emergency it is worth knowing but, unfortunately, my coffee pot has always got coffee in it - at least I hope it has - and am unlikely to use it for anything else. I guess if this is all you have, it would be useful to know.

I hang my head in shame. I was so impressed with all the donations to help the restoration of Notre Dame, I didn't see the wood for the trees. As my friend, ladydog, pointed out, (others have said the same), the Catholic Church is not short of a buck or two, but all that donated money would have helped the poor and needy around the world. Can you imagine the relief that could be achieved if used in that way.

Just watched Easter Parade. Nothing much else on TV for us. I wasn't all that smitten with this film either, never really like Judy Garland, not sure why. It's not a bad movie though. Think I may have seen it many, many years ago, not sure.

We had our Easter Dinner on Saturday, and ate lamb chops which weren't bad, came from my grocery store instead of Costco where I normally buy them. I can no longer get to the meat department in Costco, it is too far for me to walk otherwise a leg of lamb would have been my choice. However, I then felt green peas were appropriate but just plain ol' peas sitting on the plate didn't seem right so, I Googled. This is what I ended up making. The original recipe was for Cod plus the peas so there was only a picture with the cod. However, it looked something like this. Tasted pretty good. Didn't have any shallots so used sweet onions. Of course, we finished off with our Chocolate Wave Cakes.

Herbed Pea Relish

1 cup thawed frozen green peas
1 1/2 Tbs chopped fresh oregano
2 Tbs chopped shallots
2 Tbs capers
2 Tbs lime juice
2 Tbs olive oil
1/4 tsp kosher salt
1/4 tsp crushed red pepper
1/4 tsp kosher salt

Allow peas to thaw at room temperature. Mix everything together and warm slightly in a saucepan.

Source: Cooking Light

Have a great day
 

Thursday, Jeopardy, Lunch,

Busy day, went out early and having weakened about Hot Cross Buns (I was going to make some) went and picked some up at the bakers together with calling at the lab for some equipment. then on to the grocery where I ended up with a very snippy young woman - I misheard her on the phone and she got somewhat ratty. After that the liquor store and then back home for lunch. I was expecting a couple of deliveries in the afternoon and they arrived so that was Good Thursday for us.

We have been following the young man on Jeopardy, James Holzhauer, a programme I rarely fail to watch, he is doing incredibly well and is knocking down records all the time. I learned today that he has Japanese in his background Not sure I would have guessed it. His knowledge is incredible and his gambling is unprecedented.  He has set one record for the highest single win in one game $110,914. Many years ago now, Ken Jennings was on the show for 74 consecutive games. His current winnings stand at nearly $700,000 in 10 games. I feel sorry for the people who compete against him, they really don't have a chance.

ladydog is joining us today fresh from her trip dahn sahth and we are going to Red Lobster for lunch. Haven't been out for a while. Actually, probably going there again next week with the Travel Bowling League. Not sure if we will end up bowling though.

I came across this recipe today and thought it was so pretty I couldn't resist sharing it. I probably would never make it, but what an impression it would make if you were entertaining. I think it is quite beautiful.

RAINBOW ROSE VEGGIE TART

1 roll puff pastry
15 oz ricotta cheese
2 eggs
3 oz parmesan cheese
1 pinch nutmeg
1 pinch salt
2 Tbs olive oil
1 Tbs oregano
1/2 cup mozzarella cheese, shredded
4 large multi-colored carrots
2 zucchini

1. Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight.

2. Bake the tart base in a preheated oven at 350 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool.

3. In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the mozzarella and oregano. Mix everything up until smooth.

4. Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them much easier to roll.

5. Spread the cheese mixture on top of the tart base.

6. Take one slice of a vegetable and roll it up very tightly—this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.

7. Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes.

Servings: 12

Source: Genius Kitchen

Have a great day
 

Car Troubles, Medical, Red Lobster,

With everything that is happening, or has been happening, I decided Mercury must be in Retrograde. Sure enough it is, until tomorrow. March 5 - 28. Having told you about the accident, took the car in this morning and it turns out that the Emergency Brake Cable - which I had to use when they were jacking up the car - was seized so needed a new cable. Then, when they took the donut wheel off they found one of the bolts had been cross threaded when my helpers had put the wheel back so that snapped when they tried to undo it. There are a list of small problems which happened, I thought there might be, so we haven't got the car back and when we do the bill will break us!!!

Then the cardiologist called, he is worried about my lungs and wants to be sure there isn't a blood clot, or something, so I have to go in for an exam at the hospital tomorrow, at 8:30. Who gets up so early. So, I have been trying to get a ride. The ones I have been using are all booked up, a friend who lives locally is not home today, and so on and so on. My husband is extremely upset about this new test, I think he believes it is more serious than it is and I can't reassure him.  Still got another day of Mercury Retrograde, help. Apparently one is supposed to take a step back and analyse things during Mercury Retrograde, not blame it for the bad things which happen. Funny how the bad things happen then you realise what the dates are. I had never heard of it before JoJo mentioned it.

Finally, late afternoon, I called the garage and they said they were just about to call me. They sent a cab to pick us up and when I came to pay the bill, it was about $200 less than they had told me, however, the cable for the emergency brake which had been delivered was the wrong side, left instead of right, or vice versa, so for the moment I haven't got an emergency brake. However, as Tuesday was the first time I had ever used it, I am not too worried. As the garage guy said, just don't park on a steep hill, I asked him where there was such a thing round here!! I am to take the car back when I can bearing in mind my hospital visit tomorrow. We went straight from the garage to the Red Lobster and gorged ourselves. It really is a good restaurant, the food is excellent and the staff are too. On the way in I used the electronic buttons to open the doors, the first doors didn't open so I mentioned it to the hostesss. On the way out, they told me the buttons worked OK now and then the next thing we knew, the manager was opening the doors for us anyway and we were discussing electronic door openers.  Marvellous place.

I have ordered a cab to pick us up at 8 a.m. tomorrow. I gather I have to go to nuclear imaging. I went there last November. So, gotta go to bed early as I/we have to get up early.

I, of course, love lamb and thought this sounded like an interesting recipe.

Spiced Lamb Kebabs with Fresh Herbs

For the one-year anniversary of her company, Diaspora Co., Sana Javeri Kadri and her supporters prepared a turmeric-spiced banquet. You can buy her ruddy, flavorful ground turmeric online at diasporaco.com. In this recipe, aromatic lamb and creamy chickpeas soften into a crispy, moist patty once cooked. Look for chana dal and asafoetida at local Indian grocers or online.“These pan-fried lamb and chickpea patties are an ode to my Gujarati Muslim heritage on my father’s side,” Javeri

Kadri says. They’re stuffed with onions and herbs, then cooked and served with big scoops of fresh green chutney and yogurt. To make them ahead of time, prepare the kebabs through step 4, then freeze for up to 1 month, thawing fully before proceeding. You can find chana dal and asafoetida powder in Indian markets or online.

1 lb ground lamb
1 cup dried chana dal (split chickpeas)
1 cup water
3 Tbs ghee, divided
1 tsp finely grated garlic (about 1 large garlic clove)
1 tsp finely grated peeled fresh ginger (from 1 [1/2-inch] piece)
1 tsp ancho chile powder
1 tsp ground coriander
1 tsp cumin seeds
1 tsp ground turmeric
1/4 tsp asafoetida powder
1 Tbs kosher salt, divided
1 medium yellow onion, finely chopped
2 serrano chiles, stemmed and finely chopped
2/3 cup packed fresh mint leaves, finely chopped
1/3 cup packed fresh cilantro leaves, finely chopped
Plain whole-milk yogurt
Spicy Green Chutney

1. Stir together lamb, chana dal, and 1 cup water in a 6-quart programmable electric pressure cooker (such as an Instant Pot). Close and lock lid. Turn steam release handle to “Sealing” position. Press “Manual,” select “High Pressure,” and program 8 minutes pressure-cooking time. When cooking time and time for float valve to drop are complete, turn pressure cooker off. Carefully open using the natural pressure release.

2. Heat 1 tablespoon ghee in a small saucepan over low. Add garlic, ginger, chile powder, coriander, cumin seeds, turmeric, and asafoetida powder; stir with a spatula to combine. Cook until fragrant, about 20 seconds; transfer mixture to a food processor. Add cooked lamb mixture and 1 1/2 teaspoons salt; process until texture is mostly smooth, about 2 minutes, stopping to stir and scrape down sides as needed. Transfer mixture to a large bowl, and cover with plastic wrap until ready to use.

3. Stir together onion, chiles, mint, cilantro, and remaining 1 1/2 teaspoons salt in a medium bowl.

4. Shape lamb mixture into 16 (3-inch-wide) patties (about 3 tablespoons each). Make a 2-inch-wide, 1/2-inch-deep circular indentation in center of each patty. Place 1 heaping teaspoon onion mixture in center of each patty. Press lamb mixture together, sealing filling inside, and shape into a ball. Flatten slightly into a 3/4-inch-thick patty. Place patties on a baking sheet, cover with plastic wrap, and chill at least 30 minutes or up to 1 day. (Alternatively, freeze patties on a baking sheet. Transfer frozen patties to ziplock plastic freezer bags, and freeze up to 1 month. Let thaw completely in refrigerator before cooking.)

5. Working in 3 batches, add 2 teaspoons ghee to a large nonstick skillet. Heat over high until bubbling but not smoking. Add 6 patties, and cook until fully browned on one side, 2 minutes to 2 minutes and 30 seconds. Flip and cook until browned, about 2 minutes. Transfer to a platter lined with paper towels to drain slightly. Serve with yogurt and green chutney

Servings: 8

Source: Food and Wine

Have a great day
 

Red Lobster, Hair Cut., Cannabis Scrip, Rent Increase,

Went to the Red Lobster and used our discount coupon for lunch. Apparently if you choose a dinner item, you get the dinner discount. Don't quite understand their logic but I am not complaining. Matt had a tilapia and shrimp dish which is spicy, it has 3 slices of jalapeño (I think) as garnish and Matt ate one. He didn't really know what it was. He found out!! Drank a lot of water. I chose an "Ultimate Feast" again, I particularly wanted some crab legs. I had taken my lobster pick with me which is much smaller than the fork they supply. Enjoyed it. I didn't bother with broccoli or any other veg and no sides of any kind. They knocked $1.25 off for that, nice of them.

Then went to the hair salon - decided I wasn't ready for a cut yet. She cut an amazing amount off Matt, incredible, she did all the things like ears and eyebrows. She also took a straight razor to his neck. Could have cut his throat with that. I forgot, she made me a cup of green tea whilst I was waiting. I was very impressed. She is a very nice woman. Matt doesn't remember going to her before, but he was impressed with her today. Well, when I had my hair cut she did the stringing I mentioned. Fascinating how she gets the string to vibrate and pull out chin hairs etc. Never seen that done before.

I might mention that it is bloody cold outside too. Coldest I have felt in a while.

Today, as I said, I have to go to the Cannabis doc for a renewed scrip. In the afternoon, I want to study the document the superintendent says he has from the Landlords and Tenants Board giving our landlords the right to increase the rent by 4.8%. If this is true, I will be making a noise about why none of us have been so advised by the Board. That, in our case, is over $60 a month. That is going to put a big strain on our budget although, I forgot, Matt just got a $5/month increase on his work pension. Makes the raise $55 I guess!!!

As so often happens, the picture grabbed me on this recipe. Not sure if I can get Spanish chorizo. I know I can get Portuguese but am not sure it is quite the same thing. My mother always had some on hand when they lived in Spain and we used to chomp on it all the time.

Chorizo and Potato Stew

This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days. Yes, it’s a large amount of paprika, but it serves as a base flavor for the stew and gives it a deep red color

and smoky aroma.

6 bacon slices, chopped
2 medium sweet onions, finely chopped
8 garlic cloves, thinly sliced
3 Tbs tomato paste
2 ½ lb russet potatoes, peeled, cut into ¾" pieces
2 lb smoked Spanish chorizo, cut into rounds, halved into half-moons
1 lb button mushrooms, cut into ½"-thick wedges
8 cups low-sodium chicken broth
? cup hot smoked Spanish paprika
½ tsp cayenne pepper
Kosher salt
1 cup sour cream
2 cups torn dill
Freshly ground black pepper

1. Cook bacon in a large pot over medium heat, stirring occasionally, until beginning to brown but not yet crisp, 5–7 minutes. Transfer to paper towels.

2. Add onions to same pot and cook, stirring often, until golden and softened, 8–10 minutes. Add garlic and cook, stirring, until softened, about 3 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes. Return bacon to pot, then add potatoes, chorizo, mushrooms, broth, paprika, and cayenne and bring to a boil. Reduce heat so liquid is at a bare simmer and cook, stirring occasionally, until potatoes are tender, 25–30 minutes. Remove from heat; season with salt.

3. Stir sour cream and 2 Tbsp. water in a small bowl to combine; season with salt.

4. Divide stew among bowls and top with sour cream, dill, and a few grinds of pepper.

Servings: 8

Source: Bon Appétit

Have a great day

Octogenarian, Bowling, Cannabis, Red Lobster,

So, I guess I confused you somewhat. It is today that I became an octogenarian, but you don't all have to wish me happy again. I really appreciate all the good wishes I have received. Thank you so much.

Went bowling Thursday afternoon, Matt had the nerve to beat me again on the second game. I shall have to deal with him somehow LOL. By the way, I think I am beginning to get some relief from the Medical Cannabis. I am just hoping that in October at some point it will all get sorted out so I can get financial help from our Insurance company. The stuff is excruciatingly expensive.

Now, have to think what I am going to have for lunch today bearing in mind I shall be feasting on fish tonight. Red Lobster are having a special of Endless Shrimp at the moment, not sure if I will take advantage of that or not.

These looked so good I wanted to pull them right off the page.

Potato Zucchini Fritters

2 large zucchini grated
4 large potatoes grated
1/2 cup breadcrumbs
3/4 cup all-purpose flour
2 Tbs hot sauce such as Frank's hot sauce or Sriracha sauce
2 eggs
2 cups mozzarella cheese shredded
1/4 tsp salt or to taste
1/2 tsp pepper or to taste
1 Tbs dill fresh or dried
vegetable oil for frying

1. Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels. Alternatively, you can place the grated zucchini in a colander over the sink, and add about a tsp of salt to the zucchini. Gently toss, then using paper towels, drain the zucchini.

2. Add the shredded zucchini to a large bowl and in the same bowl grate the potatoes. Add the remaining ingredients to the bowl and mix well with a spatula or with clean hands.

3. Heat the oil in a large skillet over medium high heat. Take a spoon and drop a tablespoon of the potato zucchini mixture in the skillet, or use your hands to form a ball then flatten it for a patty. You can also use a 1/4 cup measuring cup, as seen on the video.

4. Turn the heat down to a medium. You can fry about 7 to 8 fritters at once. Fry on both sides until golden brown, about 3 to 4 minute per side, then transfer them to a plate lined with paper towels. Repeat with remaining fritters.

Yield: 25

Source: Jo Cooks
Author: Joanne Cismaru

Have a great day
 

Busy Day, Bowling, Business Cards,

Coffee Klatsche, Bowling and  then Cosmetic Clinic - too much in one day so I changed Matt's appointment to next Tuesday. Not urgent or anything, just to check on his operation site which is doing pretty well.

Matt bowled brilliantly today, as for me, forget it. Much to my surprise our team, only 3 of us, were playing a very good team and at the  time of leaving, we had drawn one game (very unusual) and won the second game. They hadn't finished when we left though so won't find out what happened in the last game until we go on Thursday. (Today). Actually, for some reason I felt very stiff today and couldn't seem to relax and throw at all.

A neighbour has asked me to do some cards for her to slip into the mail boxes - we agreed she would come and see me after 8. She never came so I knocked on her door, still nothing. Maybe she has changed her mind.

I decided we should go out for supper so went to the Red Lobster as they had an offer of a free dessert or hors d'oevres. Turned out I hadn't read it very carefully, it was for a couple so only one

dessert or starter between us. However, we ended up with a bowl of ice cream each and a hunk of chocolate wave cake to bring home. The ice cream was pretty good I must say. I had Yucatan Tilapia and Shrimp and Matt had Dragon Shrimp. Both extremely spicy and extremely delicious.

Kevin Lynch of Closet Cooking has come up with a new asparagus recipe which I will certainly try. He serves these with a poached egg. I added a link so you could read all about it on his blog.

Asparagus and Feta Fritters

Prep Time: 4 minutes Cook Time: 16 minutes Total Time: 20 minutesServings: 2

Fresh Spring asparagus fritters with feta and dill.

ingredients

• 1 pound asparagus, trimmed
• 2 tablespoons dill, chopped
• 2 tablespoons parsley, chopped
• 2 green onions, chopped
• 1/2 cup feta, crumbled
• 1 egg
• salt and pepper to taste
• 1/2 cup flour (I like to use whole wheat)
• 2 tablespoons oil

directions

1. Grate or process the asparagus in a food processor.
2. Mix the asparagus, herbs, green onions, feta, flour, egg, salt and pepper and enough flour that the mixture will hold together.
3. Heat the oil in a pan.
4. Spoon the asparagus mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.

Have a great day