Doctor, Road Works, Exercise Class, Rain.

Much to my delight, I got a phone call today with an appointment to see the vascular surgeon in September, early September too, only trouble it is on a bowling day but not league bowling so I might as well accept it graciously. One big problem is that it is on one of our main streets which has been ripped up at the moment. It will be a couple of years before they have finished, at least, so that makes it difficult to get there. We can do so of course, but..... Everybody is cursing about it, but the city of Kitchener seem to have gone nuts lately with road works. Practically everywhere you go, you can't - well not directly anyway.

I and at least 11 others were a bit teed off today because we all turned up for our exercise class but

nobody came to lead us. One of the biggest classes we have had in a while too. I phoned to find out why and all I have got so far is an apology and saying someone was supposed to have been there. I am supposed to get a call from someone else but I suspect she is trying to find out just what happened.

It's been chucking it down today, Monday, we were getting somewhat dry here again, so it was not unwelcome. Got thunder but didn't see any lightning. Tuesday I have to go see my favourite, the dentist again. This could be my last visit for a while, I hope.

I love snow peas. Maybe it dates back to when I was around 15 and had to walk a fair distance to catch the bus to school, I along with many others, used to use the path through a field as it was quicker than going by road. They used to grow peas and I would pick the pods with under developed peas and eat them on my way. When I saw this dish, I knew I had to have this recipe.

Snow Pea Salad

Contributed to Food & Wine by Matthew DeMille

• SERVINGS: 6

This bright, crunchy salad gets a hint of smoky sweetness from the maple syrup in the vinaigrette.

Ingredients

1. 4 teaspoons apple cider vinegar
2. 2 teaspoons fresh lemon juice
3. 1 garlic clove, minced
4. 1 tablespoon pure maple syrup
5. 1/2 teaspoon Dijon mustard
6. 1/4 cup canola oil
7. Kosher salt
8. Pepper
9. 1/2 teaspoon black sesame seeds
10. 1/2 teaspoon white sesame seeds
11. 3/4 pound snow peas, trimmed
12. 2 cups shelled fresh English peas
13. 1/2 cup mixed sprouts, such as radish and alfalfa
14. 1 radish, thinly sliced
15. 1/4 cup torn mint leaves

1. In a small bowl, whisk the cider vinegar with the lemon juice and garlic; let stand for 
5 minutes. Whisk in the maple syrup and mustard, then gradually whisk in the oil. Season the vinaigrette with salt and pepper.
2. In a small skillet, toast the sesame seeds over high heat, tossing occasionally, until lightly browned, 2 to 3 minutes.
3. Halve one-third of the snow peas crosswise on the diagonal and julienne the rest. In a saucepan of salted boiling water, blanch the snow peas and English peas until crisp-tender, 30 seconds. Drain and rinse under cold water; pat dry. In a bowl, toss the peas with the sprouts, radish, half of the mint and 6 tablespoons of the vinaigrette. Transfer to a platter and top with the remaining mint and the toasted sesame seeds. Serve the remaining vinaigrette at the table.

Have a great day