Thanksgiving, Exercises, Bowling and Lunch.

Wishing all my American friends a very Happy Thanksgiving and hope you all have a wonderful day.

I am feeling virtuous having just come from my exercise class. We virtually don’t stop moving for 45 minutes (give or take). I do in fact have to sit down occasionally as my hip hurts, but generally they are very easy exercises and designed for older people. These are classes run by Senior Service organisations in Kitchener (government funded I assume) and the same group arranges for things like Meals on Wheels which we don’t need. Or at least not yet, I do hope we never do need them. I have been three times now (4 if you include the time I checked them out and joined in at the end) and I think it is doing me some good. Together with the bowling I only miss out on Tuesdays, OK I could do something at home I know, however, I just discovered one of the class would like to learn T’ai Chi so maybe I can teach her on a Tuesday. That’s me (in the red shirt at the front) doing T’ai Chi or Taijiquan as it’s mostly called  these days, when I was in N.C. The one on the left is my sifu, Rose, who used to tell stories of how some of the people she encountered in N.C. would raise hex signs against her and seemed to think she taught some weird religion or something. Nothing religious about it, philosophical perhaps.

Today we are off on our Travel league to Elmira, Ontario. The forecast says some snow in the evening, I do hope so, I want to go as much for the mincemeat tarts as for the bowling, plus it makes a nice day out as we have lunch first. The Crossroads, where we lunch, has a huge gift store attached with some delightful, but very expensive items. I don’t think I have ever bought anything there, but I love to look at the things they are selling, gorgeous ornaments and nick knacks, or course at this time of the year they have lots of Christmas stuff. I wish I could afford some of their stuff, just as well I can’t I would be broke in no time I think. This picture is only a corner of it.

I thought it was about time we had something with chocolate in it, haven’t done so in a while. So here is an English type pud. As I say, castor sugar is just fine ground and like our regular sugar here. Not sure about golden, probably the addition of some syrup, but I don’t think it will make a difference.

Squidgy Chocolate Pear Pudding

 

Serves 8

This hot, gooey chocolate pud, with dark chocolate and canned pears, can be made ahead and frozen - a perfect no-fuss dinner party dessert

Ingredients

• 200g butter, plus extra for greasing
• 300g golden castor sugar
• 4 large eggs
• 75g plain flour
• 50g cocoa powder
• 410g can pears halves in juice, drained
• 100g plain dark chocolate (70% cocoa solids)
• 25g flaked almonds (optional)
• cream or ice cream, to serve

Method

1. Heat oven to 190C/170C fan/gas 5. Lightly grease a roughly 20 x 30cm shallow ovenproof dish. Put the butter in a large saucepan and place over a low heat until just melted. Remove the butter from the heat and stir in the sugar until well combined.
2. Whisk the eggs together in a large bowl. Gradually add the eggs to the butter and sugar, beating well with a wooden spoon in between each addition. Sift the flour and cocoa powder on top of the egg mixture, then beat hard with a wooden spoon until thoroughly combined.
3. Pour into the prepared tin or dish and nestle the pears into the chocolate batter. Put the chocolate on a board and cut into chunky pieces roughly 1.5cm with a large knife. Scatter the chocolate pieces over the batter and sprinkle with almonds, if you like. Can be frozen at this stage.
4. Bake in the centre of the oven for 30 mins or until the mixture is crusty on the surface and lightly cooked inside. Do not allow to overcook, as the cake will become spongy rather than gooey in the centre. Serve warm with cream or ice cream

To freeze

Wrap the cooled, unbaked pudding tightly in foil, label and freeze for up to 1 month. To serve, unwrap the pudding and bake from frozen as above in step 4 for 50 mins.

Have a great day

Get Healthy Blogfest

Today I am taking part in the Get Healthy Blogfest being hosted by: Alex Cavanaugh, L. Diane Wolfe , Michael Di Gesu, and Stephen Tremp, a  Blog Hop that focuses  on health. 

Funnily enough I have been trying to do something about my weight since January and have been helped by the programme FitDay where you can record everything you eat each day to keep a track of your intake. They call themselves a Free Diet and Weight Loss Journal and that’s exactly what it is, FREE. I have been dieting since I was 11 years old and have found over the years that recording your food intake is one of the best ways to help lose weight. There are several similar programmes on the internet including Weight Watchers which, unfortunately, you have to pay to use. It is essential one cuts back one’s nutritional intake to lose weight, but at the same time it is essential that we consume a healthy balance of nutrients, including some fats which most people avoid like the plague. You cannot be healthy without a well balanced diet.

Exercise is great if you can do it. Unfortunately these days I cannot do much although its not too many years since I used to walk 4 miles a day and the weight really dropped off me. You really don’t need to spend lots of time in a gymnasium, walking is wonderful exercise and doesn’t cost anything. People often excuse themselves as they say they have no time, not true, if nothing else, turn off the TV and get out there. You can start off small and gradually increase the amount you walk. Even walking three times a week is good to start off with. Of course if you live somewhere that gets a lot of snow and ice in the winter, then you have to go somewhere to walk. Many Malls open early to accommodate Mall walkers, again, FREE. As most of you know, Matt and I go bowling which is not bad exercise, you would be surprised how many calories that uses up. I also bought myself a treadmill a few years ago and am trying to get back to using that. Slow build up, but its coming along.

I am always on about asparagus, but that is a great health food just on its own. I often cook myself some and put Butter Buds on, unfortunately Butter Buds aren’t available in Canada, but in the US you have no excuse. I love that product it is good to add to many foods such as baked potatoes and corn. Although please don’t eat too much of either.

If you are not sure of just what is a good menu for losing weight, there are many sources on the internet which will help you with just that. FitDay itself has a nutritionist available – I’ve never sought that help myself, but after having weight problems all my life, I have an excellent idea of what I should eat and how much, just don’t stick to it all the time unfortunately. I have lost 16 lbs. this year, but have quite a few more to go. If I had kept off all the weight I have lost in my life you wouldn’t be able to see me. Weight Watchers is also a great place to go but you have to pay to join and then pay every week. However they do give you good support and motivation a thing which helps most people. You can also, as a woman, join Curves which is a good place to exercise. I used to belong but with my leg problems had to quit. There is a similar place for men but I can never remember what it’s called.

Last, but not least, is T'ai Chi or T'ai Chi Chuan . I started learning some 15 or so years ago and whilst I was practicing regularly I felt fit and well. Like a fool, I have let it lapse and plan to start doing it again regularly although I don't have a lot of room to do T'ai Chi any more. The Chinese believe that it stimulates chi or energy in the body and this affects your mind, body and spirit, it is a wonderful exercise for balance both physically and mentally. The stories of people who have survived longer than expected because of practicing T'ai Chi are endless, I can't praise it highly enough myself. I still do a little now and then but need to get back to a regular habit once more. The Chinese know what they are talking about. I had originally tried to learn from a video, I found that virtually impossible but whilst living in North Carolina I was lucky enough to find a sifu (teacher) and studied with her for a number of years before we came back to Canada.

Finally, of course, if you have been reading my blogs lately, you will know I now possess a CPAP machine which is supposed to help me sleep well and not snore, and not gasp for breath during the night. I think it is beginning to work. Yesterday I felt pretty good all day.

Here is a Weight Watcher’s recipe we have been using for years and thoroughly enjoy. For some reason you can't see the carrot which makes the dish look prettier.

Pork and Black Beans

Turkey breast can be subbed for pork.


4 servings
2 garlic cloves minced
1/2 tsp hot paprika
1/3 tsp ground cumin
1/4 tsp salt
5 oz. lean pork tenderloin
1 tsp EVOO
2 tbs white vinegar
One 15 oz. can black beans, rinsed and drained
1/2 carrot, finely diced (we prefer this shredded)
2 tbs fresh lime juice
1/2 tomato, diced
1 red onion, chopped
2 Tbs chopped cilantro

In a small bowl, combine the garlic, paprika, cumin and salt; rub into the pork.

In a medium nonstick skillet, heat the oil. Sauté the pork until browned, 2-3 minutes on each side. Reduce the heat and cook, covered, turning occasionally, until cooked through, about 10 minutes. Transfer to a plate. Halve the pork lengthwise, then cut crosswise into thin slices.

Add the vinegar to the pan drippings (stand back whilst doing this, the fumes are pungent) and simmer, stirring, until the acidity cooks off, about 2 minutes. Add the beans, carrot and lime juice, cook, tossing, about 1 minute. Transfer to a medium bowl. Add the pork, tomato, onion and cilantro; toss to combine. Serve.

Per serving: 190 calories, 3 g. Total fat, 1 g sat fat, 23 mg Cholesterol, 163 mg Sodium, 26g Total Carbs, 3 g dietary fibre, 16 g protein, 30 mg calcium. WW Points 3.

Have a great day.

Power Cut, Bacon, Proms in UK, T’ai Chi.

Sunday morning when I got up, I realised we had had a power cut. Only problem was, nothing in the main bedroom was now working. For some reason all the power to everything was now out. Alarm clock, answering machine, lights, etc. etc. We tried changing fuses but that didn’t alter anything. Called the super – assistant was on this weekend, he came up and looked at it and couldn’t figure anything out so he will have to report it and eventually they will have to call in an electrician. Meanwhile, we have to go to bed in the dark. Bloody nuisance. I guess we could use candles. Monday morning the super came up to check things out. he unplugged a few things and put in a tester, he changed fuses, every one was changed round, nothing except for resetting clocks etc. etc. He went away to call the landlords and half an hour later Matt went into the bedroom and everything was working again. We have NO idea why nor does the super.

Planning to make some more quiche and also talking to a Canadian friend who now lives in England, Canada wouldn’t let her husband move here!!! Anyway, we were talking food I miss even after 27 years. One which occurred to me was bacon. Here the regular bacon is what we call streaky bacon in the UK. That would be OK, but when you fry it, it produces a load of water, not fat, so you kind of end up boiling the rashers. Weird. It is very difficult to get crispy.

This weekend our UK family posted pix of granddaughter Bethany in a prom dress. Prom dress??? We don’t have Proms in England – wrong, apparently we now do. Been going on for about 3 years I am informed. Sarcastic comment from sinlaw that England was, after all, the 51st State. It is a fact that an incredible amount of US customs are eventually adopted by the UK. I had to phone and talk to her dad to find out all the details, especially, of course, who is the young man? Turns out he is an acting friend amongst other things, in fact he is playing Jesus Christ to Beth’s Mary Magdalen in Jesus Christ Superstar this week.

It was interesting yesterday to see the response to Sia’s guest post on my blog. She certainly sparked up some conversation with her discussion on gems for healing. Made me think I had better get all my stones out and carry them around with me. I certainly have some amethysts and some jade which are recommended as healing gems, then crystals, I have those. Of course, practicing T’ai Chi also helps – I have proof of its healing powers, for instance one instructor – before he learned T’ai chi - was told  he had only a short time to live. He took up T’ai Chi and became a devotee as well as one of the top instructors in the States, he lived to a healthy 80 years old (40 years after being told he was dying) and might still be with us if he hadn’t been killed in a car accident. There are many tales like this which have been verified. I have let my practice drop somewhat and have been trying to get back into it lately.

When I was looking for a suitable recipe to go with Sia’s post yesterday, I came across a new blog, to me that is, where I found a Jade Chicken recipe. I asked if I could borrow the recipe and was told that I could. The blog is called Island Vittles  and is written by Theresa. I love the blog name and it looks as though there are some interesting recipes. Theresa also goes into detail about preparation of a recipe and includes pictures. Theresa queries if one has ever had fried spinach, for me the answer is yes, some of you may remember I discovered it at Chinese New Year in our local Mandarin restaurant and loved it.

Jade Chicken

Yield: 2 servings

2 Chicken Breasts, boneless & skinless, in small cubes
3 Tbs Soya Sauce
1 Tbs. Chinese Cooking Wine or Sherry
2 Tbs. Sugar
1 bunch Spinach, washed, dried, stems trimmed
4-6 Cups Vegetable or Peanut Oil for deep frying
1 Tbs. Vegetable Oil
1 tsp. Sesame Seeds for garnish
Salt and Pepper to taste

Marinate the chicken in the soya sauce and cooking wine. Season lightly with pepper and refrigerate for 15 to 30 minutes.

In a small sauce pan, mix the sugar with 1 tablespoon of water and cook over high heat, stirring until the sugar is dissolved. Continue to cook, without stirring, until a deep amber caramel. Remove from the heat. Slowly and carefully stir in 2 tablespoons of water. Set aside.

In a wok or saucepan, heat the oil for deep frying to 350°F. Fry the spinach leaves in small batches that don’t overcrowd the pan. Cook until crisp and translucent, and still green. Do not allow to brown.

Remove the spinach with tongs and drain well on paper towels. When all batches are done, season lightly with s+p.

As the last batch of spinach cooks, heat 1 tablespoon veg oil in a frying pan or wok over med high heat until smoking. Add the chicken to the pan – do not overcrowd. Immediately pour the caramel over the chicken, and cook undisturbed for 2 minutes, until the chicken is browned. Turn chicken and cook another 2 minutes, or until cooked through and sauce is thickened.

Arrange spinach on top of rice, and pile chicken in the centre. Garnish with sesame seeds and serve.

Have a great day

Public Farting, Releasing a Killer, Medical and T’ai Chi.

I don’t believe this, Malawi are looking into making public farting criminal. Its insane – I can’t imagine anyone talking about this seriously, but apparently they are. They will be arresting a lot of elderly people I fear. I don’t think anyone really likes farting in public, but there are times and conditions which make it totally impossible to control and to talk about criminalizing it is absolutely ridiculous. Now I read on Google that California has banned public farting. To me this sounds like a joke. Yes, I’ve come across people who like nothing better than to disgust the rest of us, but generally that isn’t in public, but basically it is a natural bodily function and certainly cannot always be stopped. What are they going to do about animals, we used to own a dog who could really let rip.

Can you imagine, a man admits to killing his own children in 2009 because he was upset due to his failing marriage and now the courts are considering releasing him on the advice of a psychiatrist who says he is a changed man. Guy Turcotte was a doctor and wants to practice medicine again!! The courts are saying he wasn’t criminally responsible for stabbing his children, what the hell does that mean? This is a very good example of the saying “The law is an ass” (as in donkey). Look at the happy picture being displayed, the man and his child whom he later stabbed to death, sickening.

Well, yesterday we went for our pneumonia shots, my arm was aching during the evening but of course Matt didn’t have any reaction. Turns out we won’t be able to bowl today as Matt has yet another medical appointment. Honestly, these days we are living at the offices of one doctor or another. In order to try and help myself feel better I thought I had better get back to my T’ai Chi. Horrors, I have forgotten the sequence of a lot of it so now I have to learn it all over again, serves me right. I really don’t know why I stopped practicing, maybe because there isn’t a lot of room for me, mainly, I suspect, sheer laziness. It’s a pity because I am a firm believer in the efficacy of the system and certainly felt well when I was doing the forms regularly before. Couldn’t resist the picture.

This looks both interesting and tasty. Chicken with lemon always works well.

Crispy Lemony Chicken Roasted with Potatoes

ByThe Family Dinner
WebMD Recipe from Foodily.com Recipe by Kirstin Uhrenholdt

Tangy, crispy chicken on a bed of roasted potatoes that are surrounded by a lemony sauce…how is that for a perfect weeknight dinner? Or even a fancy Friday dinner. It is so easy to make it will have you dancing to the table.

Ingredients

2 pounds chicken thighs, boneless, trimmed
2 lemons
3 large garlic cloves
1 tablespoon brown sugar
1 ½ pounds potatoes (Yukon gold or red bliss)
A few twigs fresh thyme
1 cup chicken stock
1 tablespoon Dijon mustard
1 tablespoon flour
3 tablespoons olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 450 degrees.

Cut the chicken thighs in half lengthwise, pat them dry, drop them in a bowl and grate the garlic and the rind of 2 lemons over them, then toss with the brown sugar and 1/2 teaspoon of salt. Put the bowl into the fridge and marinate for 10 minutes or so.

Meanwhile slice the potatoes into thin slices, lightly toss with a bit of olive oil, sprinkle with salt and pepper and put into an oiled, medium sized baking pan. Put the potatoes into the oven to roast for about 15 minutes.

While the potatoes are roasting, take your chicken out of the fridge and drain off any moisture. With paper towels, pat the chicken dry (this prevents the chicken from splattering quite as much and really helps it brown much nicer). Heat a large skillet over medium high heat, drizzle in a bit of olive oil to cover the bottom. Sauté the chicken until the skin is golden and crispy (cooks hint, don’t move the chicken pieces around a lot). You will probably have to do this in 2 batches. Do not crowd the chicken, crowds make it pale and sweaty (just like some of us).

Put the flour into a small bowl and mix with a bit of the chicken stock until a smooth paste forms, stir in the mustard and remaining stock.

Take the potatoes out of the oven, pour the chicken stock mixture into the pan with the potatoes. Pile the chicken on top, sprinkle on the chopped thyme. Slice one lemon and tuck among the chicken and potatoes, squeeze the juice of the other lemon all over the chicken.

Pop back into the oven for 20 minutes until the sauce is furiously bubbling and has thickened. Taste for seasonings! Does it need more salt, pepper or lemon? When it is perfect, dance your dish to the table.

COOK’S TIP

O.K. (loooong sigh here), I know some of you will want to replace the chicken thighs with chicken breasts and although it won’t be as crispy or tender you can. Do try to use organic kosher chicken, it will be moister. Slice the chicken breasts into thirds and proceed with the recipe.
TIME SAVER TIP

After sautéing the chicken, drain the pan of most of its oil and use the same pan to sauté a bunch of string beans.

Total Servings: 6

Have a great day

Extreme Lightning, Health Tips, Sea Turtle. Books.

A couple of interesting segments on GMA yesterday, one was about lightning storms in Venezuela where they have something like 300 such storms a year, usually around midnight, 40,000 bolts a day. Experts do not know why this particular area is subject to so much lightning. The pictures were pretty spectacular.

The second item was an interview with Dr. Memmet Oz who is a cardiothoracic surgeon and who has just come back from touring different countries where his television programme is aired. A couple of things I found interesting – from China he recommended T’ai Chi for which I have always been a great advocate, there is a video on GMA of a master doing three exercises taken from a T’ai Chi routine. From Australia he said blowing the didgeridoo is great for people with sleep apnea because it strengthens the muscles at the  back of the throat. Even if you happen to have a didgeridoo handy, they are not easy to play. Here is a video of Larry 'Winiwini' Gurruwiwi playing one http://youtu.be/DC9w4KWEgJE. Dr. Oz went on to recommend Noni Juice which comes from Hawaii. I have tried it, it doesn’t taste bad, but it is pretty expensive for all its health benefits, Robyn Roberts apparently can’t stand the taste so Dr. Oz said she could drink pineapple juice instead. He started off in Turkey where his parents still live and from there he particularly recommended hazel nuts and Purslane leaves for a good diet. He said the Turks eat Purslane mixed with yoghurt. I used to grow Purslane in NC it comes in all kinds of colours, but I didn’t know I could eat the leaves.

Another amazing story is about a sea turtle who’s shell was cracked by the propeller of a boat. The shell was repaired by a combination of vets, biotech firms and an orthodontist. I assume it is under sedation in the picture. Propeller accidents occur quite often in waterways where people are speeding up and down in their pleasure boats. Manatees are often damaged this way.

Not to be forgotten, I also finally received the case for my Kindle and also Glenda Larke’s last book in her Watergiver’s Trilogy Stormlord’s Exile, having got the first two I was really awaiting this last book anxiously. Actually it seems this month several of my favourite authors have new books coming out. I have a library book to finish before I can start the book though. If you haven’t yet read this trilogy, I can highly recommend it, as I can all of Glenda’s books. Karen Miller also has a new book out, a Blight of Mages which I am also sure will be a good story as all the rest in the series have been. What I don’t understand, how can they be selling used books already when the book has only just been published?

As usual I am passing on the recipe from Mushroom Canada which looks particularly delicious this time.

Mushroom and Pork Souvlakia

1 lb. pork tenderloin 500 g
3 tbsp olive oil 45 mL
2 tbsp fresh lemon juice 25 mL
1 large clove garlic, minced 1
1 1/2 tsp dried oregano 7 mL
1/8 tsp Each dried rosemary & black pepper 0.5 mL
16 medium whole fresh mushrooms 16
1 large lemon, cut into wedges 1
Wooden skewers

Cut pork tenderloin into 1”(2.5 cm) cubes. In a large glass bowl or resealable plastic bag mix oil with lemon juice garlic, oregano, rosemary and pepper. Add mushrooms and pork to mixture and toss to coat. Cover or seal and marinate 2 –24hours in refrigerator, stirring occasionally. Meanwhile soak skewers in water for at least 30 minutes. Alternate mushrooms, pork cubes and lemon wedges on or water-soaked wooden or metal skewers. Barbecue over medium high heat, about 5-7 minutes per side or until pork is slightly pink in the centre. Makes 4 servings.

Variation: Add pieces (1”/2.5 cm) of green or red sweet pepper and 1 tbsp (15 mL) oil to the marinade and alternate with other ingredients on skewers OR substitute lamb leg or chicken breast for pork
Tip: Instead of barbecuing the kabobs may be broiled in oven or cooked in 425ºF (220ºC) oven.
Nutritional Information:
Calories: 256, Sodium: 52 mg, Protein: 28.5 g, Fat: 13.6 g, Carbohydrates: 5.0 g, Dietary Fibre: 1.5 g

Have a great day

Would You Believe Snow? T'ai Chi

I can't believe it, having written how well the snow is disappearing, I get up this morning to find a thin layer of snow all over the ground again. Yesterday everyone was talking about the nice weather and how spring was finally here, ha!!

I am thinking of showing some of the people in my apartment building how to do T'ai Chi. We have a lot of oldsters here, well I am one after all, and it is so good for teaching balance and harmony which is so needful particularly when you are older. It will be good for me as well as for the people I am teaching. One thing Matt is concerned about is injury, one can, if not careful, twist knee joints, etc. so obviously I could be in trouble, the last teacher I studied with got people to sign a waiver, I would have to do the same. I have never met anyone who was injured, but you just never know.

This reminds me of an enterprise we started in North Carolina, cooking for people in their homes, it was pointed out to me by a friend who had been in the catering business, that we could easily be sued if someone got sick after our meals, even if it was actually nothing to do with our food. Something I had never thought of. A pity, it was a good idea at the time. We called our business Adventures in Dining and did several successful functions.

We have been discussing chili and chocolate recipes on the cookery group I belong to, this is the only recipe I have ever tried, Matt was not too keen, but I enjoyed it.

Chicken Mole with Green Beans
Serves: 4

Source: Cooking Light Jan/Feb 2001

4 chicken breasts, skin removed
1 lb green beans, trimmed, part cooked
Cooking spray
2 tsp olive oil
1 c finely chopped onion
1 tbs chili powder
2 1/2 tsp bottled minced garlic
2 tsp unsweetened cocoa
2 tsp ground cinnamon
2 tsp dried thyme
1/2 tsp sugar
1/4 tsp salt
3/4 cup chicken broth


Heat a large nonstick skillet over med high heat. Add chicken, cook 5 mins on each side. Place the chicken and beans in a baking dish coated with cooking spray and cover with plastic wrap. Microwave on high for15 minutes or until chicken is done, turn half way.

While the chicken cooking, heat oil in skillet over med high heat. Add onion and the next 7 ingredients, onion through salt, cook for 3 mins or until onion is soft, stirring frequently. Add broth, and cook until thick (about 2 mins). Spoon sauce over chicken mixture.

Have a great day.