Doctor. Falling, Superfoods,

Watched a programme on TVO (TV Ontario) on Monday night about Superfoods. Basically a young reporter was investigating what made them superfoods or whether it was really all hype. One thing that did surprise me, they have discovered that, as far as anti oxidants are concerned, blueberries are of less value than strawberries and raspberries. Top of the list are blackcurrants which have 6 times more than blueberries. Other foods which are touted as good for you, you would have to eat in large amounts. The grapefruit which is supposed to be an aid to slimming does contain something which helps, but you would have to eat 40 fruit per sitting to gain the benefits. However, Israel, one of the largest growers of grapefruit, and working on producing an extract which can be used as a slimming aid. I haven't been able to eat grapefruit for a while because of my cholesterol pill. I am now off that for a few months so will get some to eat. I do enjoy grapefruit. 

I was somewhat peeved today. Matt had a stress and breathing test schedule for Monday afternoon. We got there 15 minutes early. They booked him in and then called him back. The doctor had been called away on an emergency and so he could not have the stress test. I hadn't realised the doctor had to be available when they did stress tests. So, we had driven all the way over to Cambridge for nothing. However, I decided to stop at the Scottish Bakery - Rising Dough - for some Cornish Pasties, the meat pies we enjoy. Guess what, they had sold out. We got back and I caught the last 10 minutes of exercise class but of course got the whole of the Stand Up to Falls session today. Matt's tests are part of his annual check up with the cardiac surgeon although considering he had TIAs or mini strokes, he is tested for heart problems, seems a bit daft to me. However the medications he has Matt taking seem to basically prevent the TIAs.

Having been attending these sessions on Falling, I keep hearing of people falling. One of the women

from our exercise class is now in hospital I'm told. Don't remember if she attended any of the sessions or not. She is 90, and her friend who is 94, told us about it. The 94 year old is so fit she is incredible. She can still sit in a bath which is difficult for older people. I should be so lucky to be as fit as her so long. Today in particular we were talking about the things you can trip over in the home and they suggested we should come home and look at our apartments for dangerous areas. Slip mats are a danger and I'm afraid we have some. In particular in the bathroom. Electrical cords are another. Luckily the forest which are the cords for my computer are not in an area where they could be tripped over. We know I can trip over furniture of course, but turning the light on helps with that particular problem. Just sitting here I am looking at the living room and wondering what isn't safe. Also, Matt is not as steady as he used to be and will NOT come to exercise classes. One would think a person who used to love exercise for exercise's sake would want to keep as fit as possible.

My internet is going on and off sitting here. Someone is coming to check out the wiring tomorrow. It is driving me nuts.

Tried this one for supper today. It was pretty good. Only trouble as far as I am concerned, I hate to waste any egg yolk. As a youngster I would eat the whole yolk of a fried egg at once so I didn't waste any of it. These days I always have a fried egg on a piece of toast just to sop up the yolk. Although I finished up with a teaspoon, I still left some egg yolk behind. That annoyed me. Silly I know.

Asparagus With Poached Eggs and Parmesan


8 large eggs
1 tsp white vinegar
1 tsp salt, divided
2 bunches asparagus spears, trimmed (about 40)
1 Tbs extra-virgin olive oil
1 garlic clove, chopped
1 Tbs unsalted butter
2 Tbs fresh lemon juice
2 tsp finely chopped fresh parsley
Freshly ground black pepper, to taste
4 Tbs coarsely grated fresh Parmesan cheese, divided

1. Break the eggs into 8 individual containers (such as teacups, prep bowls, or paper cups). Fill a large, low-sided pan with water, and add vinegar and 1/2 teaspoon salt; bring to a boil over medium-high heat.

2. Meanwhile, bring a separate pot of water to a boil in a medium saucepan over medium-high heat. Add asparagus spears, and cook 3–4 minutes or until crisp-tender. Remove asparagus with tongs, and set aside.

3. Dry the medium saucepan. Add olive oil, and heat over medium heat. Add garlic, and sauté about 1 minute. Turn off heat; add butter, and swirl pan. Add lemon juice, parsley, remaining salt, and pepper; swirl pan again to combine. Add asparagus and 2 tablespoons Parmesan; then toss with lemon-butter sauce to coat.

4. Slowly pour each egg into the boiling poaching water; cook 2 minutes. Turn off heat, and remove pan from burner. Divide asparagus among 4 plates. (Bring plates close to pan with poached eggs, and place a folded clean kitchen towel next to plates.)

5. Remove the eggs from water with a slotted spoon, 1 at a time, blotting bottom of spoon on towel to absorb excess moisture. Place 2 eggs on each mound of asparagus. Pour any remaining sauce over each serving, and sprinkle with remaining 2 tablespoons Parmesan. Serve immediately.

Source: Health

Have a great day