Facebook, New Trilogies.

Sheesh, my Facebook account was hacked over the weekend, all kinds of people were getting friend requests even though they were already friends. I had to change my photo and my password so I hope this will fix the problem. I cannot imagine why anyone would want to do this – just because they can I suppose.

It is not very nice that I have to admit I am a dingbat. I’m not even blonde although I have been during my life. I am taking part in a diabetes study and have to complete a diary every day and Saturday I forgot. No particular reason, I wasn’t excessively busy or anything, I just forgot. Mind you I have discovered a very good set of stories by Michael R. Hicks. I am reading The Last War Trilogy, you can get the first book for free – it’s called In Her Name - First Contact I am now on the second book In Her Name – Legend of the Sword. The series is in three trilogies and you can also get the first book of the second trilogy free – as an ebook that is. It the series continues the way it has started, I highly recommend it. The first book begins with a space ship, the Aurora, which is an explorer ship sent to discover new worlds which they have been doing. However, they suddenly land in an area where there are ships so much more advanced than anything we have in the human worlds. Then comes trouble. However, the author manages to build a sympathetic interest in the aliens even though they kill all the humans bar one The Messenger. If you haven’t read these books I highly recommend them. Space Opera at its finest. Nearly forgot to post this blog, so busy reading my book.

Here’s a weird one. Because of my vascular problems in my legs I do most of my computing from my lounger with my feet up. My laptop doesn’t leave the area and certainly didn’t yesterday. One of the feet has a tendency to come off. I am always sticking it back on. Yesterday it not only came off but has disappeared completely. We have both been hunting for it but cannot find it anywhere. It has completely disappeared. We didn’t leave the apartment or anything. Several hours later, I found it under the laptop stand, I thought I had looked before but…..

I liked the sound of this recipe. Will have to buy some of the ingredients though. About the only thing I have is the chicken and the oil. Oh and the ginger and a couple of other things.

Saucy Coconut-Chicken Stir-Fry

WebMD Recipe from EatingWell.com

Thai flavours of coconut and basil come together in this fresh and spicy chicken and cabbage stir-fry. If your family prefers a milder meal, forgo the jalapeño. Serve with: Rice noodles and mango slices.


Ingredients
4 teaspoons canola oil, divided
1 pound chicken tenders, cut into bite-size pieces
1  jalapeño pepper, minced, optional
1 bunch scallions, sliced, whites and greens, separated
2 cups sliced shiitake mushroom caps
1 tablespoon minced fresh ginger
3/4 cup “lite” coconut milk
2 tablespoons fish sauce
4 teaspoons lime juice
1 tablespoon brown sugar
6 cups sliced napa cabbage
3/4 cup chopped fresh basil

Instructions

1. Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
2. Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute. 
3. Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.

Have a great day

Corn, Dentist, Medical, Supper

I heard on Monday, fresh corn is now becoming available (early?) I love the stuff but Matt is not so keen. He does enjoy it barbecued but as we don’t have a barbecue any more, he basically doesn’t eat it. I wonder if its possible to cook it on the indoor outdoor grill, have to investigate that.  I always feel a bit dopey buying 2 or 3 ears of corn at a time. But its got to be fresh. The sooner you can eat it once its been picked, the better. My father taught me that years ago having eaten quite a bit of it in Rhodesia (as was) during the war years when he was stationed there. In those days we called it maize.

I now have an appointment to have my tooth root removed on Thursday, I am NOT looking forward to it as they will have to cut into my gum.

Yesterday I went to see the specialist about my hip, I was sent next door to have an X-ray and they were not doing X-rays that day, I really wasn’t prepared to go over to the hospital which was the next choice, it would have cost us an arm and a leg for parking plus being a lot of walking for me, etc. etc. so I ended up rebooking my appointment for August so I can get the X-ray done any old time. I sure don’t want a hip replacement before we go away so maybe its just as well.

We then went to some friends for a visit and they kindly decided to feed us as well. We had a delightful afternoon/evening sitting out on their deck enjoying a glass or two of wine and then later supper. They are such great friends and show us a good time when we are with them. Thanks to both of them.

I was just about to do some clearing out in my email, and came across this recipe in my inbox. I must have saved it to use before because it looks good to me. Obviously I am not one of those who can’t stand the taste of coconut, I think I will be trying this recipe fairly soon. Have to be careful if I make it for someone else though because of the coconut. Hmm, that reminds me of being in the Dominican Republic and seeing a guy hacking into a coconut with a machete. We were all given a sip of the milk and some of the flesh to eat. Its one of the things many  Dominicans grow in their back yards.

Saucy Coconut-Chicken Stir-Fry

WebMD Recipe from EatingWell.com

Thai flavors of coconut and basil come together in this fresh and spicy chicken and cabbage stir-fry. If your family prefers a milder meal, forgo the jalapeño. Serve with: Rice noodles and mango slices.
Servings: 4

Recipe Ingredients:

1. 4 teaspoons canola oil, divided
2. 1 pound chicken tenders, cut into bite-size pieces
3. 1 jalapeño pepper, minced (optional)
4. 1 bunch scallions, sliced, whites and greens, separated
5. 2 cups sliced shiitake mushroom caps
6. 1 tablespoon minced fresh ginger
7. 3/4 cup “lite” coconut milk
8. 2 tablespoons fish sauce
9. 4 teaspoons lime juice
10. 1 tablespoon brown sugar
11. 6 cups sliced napa cabbage
12. 3/4 cup chopped fresh basil

Recipe Steps:

1. Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
2. Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute. Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving

Have a great day