Exercise Class, Weather, Red Foxes and Stonehenge.

We had a temporary instructor at our exercise class today, boy was she ever good. She really knew what she was doing. I was impressed. Wouldn't mind her as a regular instructor.  Her name was Alex. I seem to be meeting a lot of Alex's these days all using different shortened forms of their name. Alex Trebek is one of my favourites of course and of course, I haven't had any kind of contact with him other than watching him every weeknight on TV.

Been a somewhat rainy day and not very pleasant so we didn't see anything of the workmen on the balconies. We all think they won't have finished by the end of this season. Frustrating really. I think as the temps have dropped somewhat and appear to be staying there, I will finally go into long pants. I always hate it at first - less feeling of freedom I guess.

Interesting programmes on PBS tonight, one about Red Foxes who appear to be learning to live anywhere including in our back yards. Sadly they are also encroaching on Arctic Foxes - and occasionally killing them - so that the Arctic Foxes may not survive. The next programme was about Stonehenge and through the analysis of bones buried there, they seem finally to be able to get a handle on who built it and why. They are beginning to believe that its original purpose was as a burial ground for important people, probably from a ruling family of the time. The bigger stones were added later in order to mark the winter and summer solstice. That is what they believe at this time but the bones they have found actually at Stonehenge were in thousands of pieces. Like a giant jigsaw puzzle. I never did get to visit Stonehenge although Matt did. These days it is fenced off and you can't get close to it any more.

This is a pretty simple recipe to make your own Gravlax.

Cured Salmon (Gravlax)

2 lbs (900 g) fresh salmon fillet
1/2 cup (125 ml) chopped fresh dill
1/4 cup (60 ml) salt
1/4 cup (60 ml) sugar
1/4 tsp (1 ml) ground white pepper
1/4 tsp (1 ml) ground allspice

1. Rinse the salmon and dry it thoroughly with paper towels. Place in a glass baking dish and sprinkle with half the dill. Combine the remaining ingredients in a small bowl and stir to combine. Sprinkle half the mixture over the salmon. Turn the salmon over, sprinkle with the remaining salt mixture, and top with the remaining dill. Cover with plastic wrap, place a flat plate or pot lid on top, and place several cans of food on top for weight. Refrigerate for 24 to 48 hours. To serve, drain the salmon and cut diagonally into thin slices.

Servings: 12 as an appetizer

Source: WW Recipes

Have a great day

Stonehenge, Shopping.

Stonehenge has fascinated and puzzled archaeologists for years and today I received this bit of information which I found very interesting.
“With the help of magnetometers and ground-penetrating radar, scientists have compiled a digital map of the fields around Stonehenge. Seventeen previously undetected features—other Neolithic monuments and a wooden building—have been mapped beneath the site’s surface.”
As yet, nobody has figured out how it was built, how they got the stones there in the first place, what it was built for, who built it or anything else much about it. Maybe these new discoveries will help. Despite being a Brit, I have never been to Stonehenge and these days I understand it is fenced off so you can’t get near it anyway.

We went shopping for pants for me and I was delighted to find I was 3 sizes less than I thought I was. I almost enjoyed shopping for pants today – actually I hate clothes shopping and only do it when I am absolutely forced into it. I thought about ordering on line, just as well I didn’t as they would have been way too big for me. I have been putting off buying new pants because I am still dieting, kind of, although I am not losing any weight these days. As it turned out the two pairs I bought were on sale this week so I saved a few bucks. Of course I will have to pay to have them shortened. I do wish I could sew. My only claim to domesticity is cooking.

Here’s a new take on a great favourite.

Chicken and Bacon Pot Pie 

Kraft

Chicken pot pie is nearly always a guaranteed win. Add bacon, and your odds are even better. Add a cream-cheese pie crust? That's a home run for sure!

What You Need

6 slices  OSCAR MAYER Bacon, cut into 1/2-inch pieces
1/2 lb.  sliced fresh mushrooms
1 baking potato (about 5 oz.), peeled, cut into 1/2-inch cubes
1 onion, chopped
1 carrot, chopped
2 cloves  garlic, minced
2 Tbsp.  flour
2-1/4 cups  fat-free reduced-sodium chicken broth
4 oz.   (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3 cups  shredded cooked chicken
1  recipe Foolproof PHILLY Pie Crust

Make It

COOK and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 tsp. drippings from skillet.
ADD vegetables and garlic to reserved drippings in skillet; cook 5 min., stirring occasionally. Stir in flour; cook and stir 1 min. Gradually stir in broth. Bring to boil. Add cream cheese; cook and stir 1 min. or until cream cheese is completely melted and mixture is well blended. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate or shallow 1-1/2-qt. casserole; top with bacon.
HEAT oven to 400ºF. Prepare dough for Foolproof PHILLY Pie Crust and roll into shape 1/2 inch larger than top of casserole dish; place over chicken mixture. Flute edge, sealing to edge of dish. Cut several slits in crust to allow steam to escape. Place on baking sheet.
BAKE 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.

Kraft Kitchens Tips

Serving Suggestion
For a delightful brunch idea, serve this Chicken & Bacon Pot Pie with a seasonal fruit salad.
Make Ahead
Pot pie can be assembled ahead of time. Wrap with foil, then freeze up to 3 months. When ready to serve, unwrap and bake in 425ºF oven 1 hour 10 min. or until crust is golden brown and filling is heated through, covering edge of crust with foil strips before baking. (No need to thaw pie first.)
Substitute
Substitute a 9-inch deep-dish pie plate for the casserole dish.

8 servings

Have a great day