Covid 19, Bowling, Seminar, Mary Poppins,

I have had many emails from stores and restaurants telling me what they are doing to deal with the virus. But one that got me, this morning, Sunday, was the family doctor who sent a long email saying what they are doing and telling us what we should be doing health wise. I promptly sent a response and said thanks, but how do I get this through to someone with Alzheimer's. In the first place Matt doesn't understand what a virus is or what a pandemic is. I have been using the words illness, disease and such, but he still doesn't really get it. As for washing his hands regularly, that's a joke. He thinks I am just being a nag and loses his temper. I have a couple of small, purse sized, bottles of Purell which I have been using occasionally, but there is no way I can replace it. Everyone else thought of it first. What neither ladydog nor I understand is why people are stocking up with toilet rolls. I need them this week and my store doesn't have the ones I want although they do at least have some rolls. I hope they still have them by Tuesday.

I just decided to put through my order (I can add to it until the night before pick up) and they tell me they haven't got the Basmati Rice I use, whole milk and the cereal Matt eats. I will phone tomorrow and find out if this is true. I suppose people will stock up on Milk, but Fibre One cereal (IMHOP horrid stuff)?, and I am surprised at rice. I have asked ladydog to see if she can get Matt's cereal at her local store. Now the library is closed although one can download ebooks. I have downloaded one to try, but I am not sure where I can read it other than actually on the PC.

Well, enough of that, I am still going bowling tomorrow. Gotta get some exercise somewhere along the way Tuesday I am going to a seminar on Caregiver Support which takes place in the afternoon. I will be interested to see what it is all about. There are four of them. I never realised just how much support caregivers need. I just wish it was possible to get the word out to more people - do, I beg of you, offer help if you come across someone in this situation. I regret I never did so when I knew of people with a loved one who had Alzheimer's.

Having watched Saving Mr. Bates the other day I heaved out my taped copy, on VHS, of Mary Poppins. I knew there was something wrong with it towards the end, but it used to get past it and play the ending. Not any more unfortunately. Pity, I was enjoying the movie. Haven't watched it in years. I never realised before that yes, it is Mr. Banks who wants saving, not the children. It really is a great story and Disney made a very good job of it.

I thought this looked pretty good but then I saw 2 bottles of wine which, unless I can buy more on sale like I did last week, seems quite extravagant. There I see the recipe is for 8. I would cut it down to 4 or even 2 if I can, that would make half a bottle of wine. Maybe I am being a bit cheeseparing, but it is not the cheapest ingredient in the world even if it does sound good. Do not, for goodness sake, be tempted by the cooking wine they sell in grocery stores. Apart from anything else I understand it is very overloaded with salt apart from being a low quality wine anyway. If you are tempted, make it with the real deal please.

Red Wine Spaghetti

It’s a showstopper. Two bottles of red wine get cooked down to a glossy mahogany butter sauce that stains the spaghetti in addition to flavoring it. Use a very dry red wine that you enjoy drinking, such as a Sangiovese-based wine like Chianti, or Merlot, otherwise the dish will be too sweet. If this is

sounding like “eating red wine” to you, don’t worry, it tastes like wine in the way beef bourguignon does, and is acidic yet creamy like our beloved pasta al limone. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant

12 garlic cloves, finely chopped
3 Tbs extra-virgin olive oil, plus more for drizzling
1 tsp crushed red pepper flakes
16 Tbs (2 sticks) unsalted butter, cut into 1" pieces, divided
2 750-ml bottles red wine
Kosher salt
2 lb spaghetti
Finely grated Parmesan (for serving)

1. Combine garlic and 3 Tbsp. oil in a small bowl. Heat a large Dutch oven or other heavy pot over medium; pour in garlic and oil. Add red pepper flakes and 2 Tbsp. butter; cook, stirring occasionally, until garlic is very fragrant but not browned, about 3 minutes. Add wine, increase heat to medium-high, and bring to a boil. Cook, uncovered, until reduced by two-thirds, 20–25 minutes; season with salt. Cover and keep warm.

2. Meanwhile, cook pasta in a pot of salted boiling water, stirring occasionally, until very al dente, about 3 minutes shy of recommended cook time.

3. Drain pasta and add to sauce, along with remaining 14 Tbsp. butter. Set pot over medium heat and bring sauce to a simmer. Cook, tossing often, until pasta is well coated and sauce is thickened, about 3 minutes. Taste and season with more salt if needed.

4. Divide pasta among bowls; drizzle with oil and top with lots of Parmesan.

Servings: 8

Source: Bon Appétit



Have a great day
 

My Noisy Life, Stand up to Falls, Barrie's Asparagus Farm,

What a short memory I have. Monday morning I heard voices outside and thought it was the tenant upstairs who uses his cell phone on his balcony and talks in a loud voice. Matt reminded me it was the construction workers once more. A couple of hours later, the alarm bells rang. We were warned that they were testing them today but I had forgotten that too. The bells will be rung frequently throughout the day and the construction workers will be there til about 5:30 using their crane which beeps when backed up. Not to mention all the other noises. Ain't life grand. One compensation just occurred to me, once they start working on our wing the cell phone guy won't be able to go out onto his balcony. Three cheers. Unfortunately we can't just disappear because I have exercise classes and the Stand Up to Falls seminar to attend. For two pins I'd say nuts to it and let's go bowling, but I really don't want to miss the seminars.

Oops, having written the above, I went back into my computer room, in my nightdress and this is what I saw.

Guess I will have to be careful from now on. It will be even worse when they are working on our wing. Our living, dining room wall is all window and looks out onto the balcony where they will be working.

Unfortunately, our exercise class, followed by our Stand Up to Falls seminar was rather spoilt because they were drilling right outside the window. With the exercises, she could just do something and we could copy, but the poor young lady who was trying to talk to us about falls had to keep stopping whilst they made one heck of a noise. I even asked them if they could stop drilling for 20 minutes or so, but they wouldn't do so. With any luck, they shouldn't have to do any more drilling there on Friday. Our instructor was laughing at the end, drilling one moment, alarm bell the next. At least we won't have the alarm bells for another year.

As we finished early decided to head out to the asparagus farm. I had $65 worth of orders for both asparagus and rhubarb and then I forgot one friend. I ended up dividing my asparagus with her. I was going to make more soup but don't have enough now. My fault, I goofed. The farmer served me and popped a bag of their Kettle chips in my rhubarb bag as a thanks. I wish he hadn't, I tried some later, they are delicious. Very moreish. I have had to hide them from myself.

Asparagus Shandong-Style (Liang Ban Lu-Sun)

1 ½ lbs asparagus, trimmed and cut crosswise on the diagonal into 2" pieces
1 Tbs Japanese reduced-sodium soy sauce
1 tsp Asian sesame oil
2 drops red chile oil
½ tsp toasted sesame seeds

1. Bring a medium pot of water to a boil over high heat. Add asparagus to pot and cook until tender-crisp and bright green, 1½–2 minutes. Do not overcook. Drain, then immediately plunge into a large bowl of ice water; set aside to cool, 2–3 minutes. Drain again, then transfer to paper towels, pat dry, and set aside.

2. Whisk together soy sauce, sesame oil, and chile oil in a medium bowl. Add asparagus and toss. Transfer to a serving bowl and garnish with sesame seeds.

Servings: 2

Source: Saveur

Author Notes
A specialty of Shandong province, this dish is traditionally reserved for banquets because asparagus is so expensive in China. But in the United States, when the price comes down in summer, take advantage of this flavorful dish.

Have a great day