Funnies, Relaxing Lockdown, TV,

Denise Hammond at My Life in Retirement published some funnies this morning. One of which was a statement that in 4 weeks, 88% of blondes will disappear.

I am really concerned about the areas who are going to be relaxing the lockdown restrictions. Especially if  cinemas and theatres are allowed to re-open. Elective surgeries, maybe, but otherwise! That's a silly phrase, elective, who basically elects to have surgery? (I'm not talking about cosmetic stuff) maybe non-life threatening surgery, but elective??? I am due for some of that. I have a hip problems and I think I might have knee problems too. Not forgetting the blocked veins which are stopping my legs from working properly anyway.

Did it again, didn't I. I always enjoy watching Inspector Morse on TV and I always forget to do both my blog and Spanish lessons beforehand with the result that it's close on 11 now. Not much going on at the moment to write about anyway.

Many of you know just how much I love dumplings. This is a recipe I posted a while back which I thought I would share again.I haven't made dumplings myself in a couple of years, not since before I went into hospital. Of course I can buy them from the grocery store these days and they are pretty good.

Chinese Pork Dumplings

When I was growing up, my family made dumplings together every Sunday morning. It's a

wonderfully interactive way to start the day. Dumplings are economical and simple to make and they taste especially great with the family by your side

FOR THE DUMPLINGS
1/2 medium green cabbage, roughly chopped
salt
1/2 tsp grated ginger
1 large clove garlic, finely chopped
1/2 cup finely chopped scallions
1/2 cup chopped garlic chives (optional)
3 oz peeled shrimp, deveined and chopped
1/2 lb ground pork
1/4 cup soy sauce
1/2 tsp sesame oil
Freshly ground black pepper
1 package dumpling wrappers
2 Tbs Vegetable oil

FOR THE DIPPING SAUCE
1/4 cup soy sauce
3 Tbs Rice vinegar
1 tsp thinly sliced scallion white
1 pinch toasted sesame seeds

1. The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices, then transfer to a large bowl. Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt and pepper. Mix together by hand.

2. Taste the filling by poaching or frying a small amount, and adjust seasonings to taste. To prepare the dipping sauce, combine soy sauce, rice vinegar, scallions, and toasted sesame seeds in a small bowl.

3. To wrap, place 1 tablespoon of filling into the center of a dumpling wrapper. Wet the wrapper's edges, then fold in half to form a taco-like shape. Make a pleat on the side facing you about 20 degrees from the apex of the half-circle and seal with your fingers to the back of the skin. Repeat on the other quarter, in mirror fashion, and seal the dumpling completely, trying to eliminate any air pockets. Repeat until all filling is used.

4. To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and cover the pan. Reduce the heat to medium-high and cook until all water is evaporated and the bottoms are browned and crispy, about 10 minutes. Alternatively, the dumplings can be steamed until cooked through, about 5 minutes in a steam basket.

5. Transfer the dumplings to a plate and serve with a dipping sauce.

Servings: 4

Author: ANITA LO

Have a great day, stay well.
 

Air Conditioning, Bowling, TV

What a morning we had on Thursday. We both got up at 6 expecting the A/C company to arrive between 8 and 10 and, on the principle that if you aren't ready something happens, we both got cracking anticipating their arrival. Around 8:45 we got a call from the company saying the technician was outside but had realised we live in a high rise building (9 floors is a high rise?) and they didn't do high rises. Why on earth not? There are balconies etc. Anyway, she gave me the name of a company who did so I phoned them right away and a technician eventually arrived at about 10:30 which impressed me. He took off the front and checked everything out. Phoned the company who made the machine and parts are still available although they wouldn't price them because they had to be obtained through a retail company!!!! Puts the price up no doubt. Anyway, he departed and said they would let me have a quote ASAP.  He also gave me the filter to clean, after 16 years it was pretty filthy.

We then rushed through lunch and headed for the bowling alley where I proceeded to beat Matt three times. Apparently they had 30 kids bowling downstairs and today they are having 81 kids (not normally open) but business is business I guess. Can you imagine, 81 kids at once. Phew.

Dropped off the DVD at the library. Meant to go in and tell them this copy was OK but was tired by this time which is why I didn't write this blog til Friday morning. After dinner I watched TV starting with Jeopardy, then Father Brown and finally Poldark. I don't watch much TV!!!

I thought this might be a useful recipe to have.

Sugar-Free Cheesecake

A rich and creamy, crustless cheesecake made without sugar!

7 eggs
1 pinch salt
1/2 cup plus 2 tbsp no-calorie sweetener, granulated
1 tsp fresh lemon juice
3 cups cream cheese
1/2 tsp fresh lemon peel (optional)
1/3 cup sour cream
2 tsp vanilla extract

1. Preheat oven to 400°F. Line bottom of a 9" springform pan with baking paper. Lightly coat paper and sides of pan with cooking spray.

2. Separate eggs. Reserve 3 yolks, and discard 4 yolks. Set aside.

3. In small bowl, beat egg whites and salt with electric mixer until stiff peaks form. Set aside.

4. In separate mixing bowl, beat 1/2 cup of the sweetener and 3 egg yolks until thick. Add lemon juice.

5. With mixer on low-medium setting, beat in cream cheese, a little at a time, until well blended and fluffy.

6. Add grated lemon peel, if desired, and mix in gently.

7. Gently fold egg whites into cream cheese mixture a little at a time, pulling egg whites up through cream cheese mixture.

8. Pour mixture into pan. Shake gently to level batter.

9. Bake 10 minutes at 400°F. Reduce temperature to 300°F and bake for another 40 minutes. When top of cake is set, turn off oven and keep oven door closed. Allow to cool for another hour in oven. Remove and continue to cool on a wire rack.

10. To make the topping: In small bowl, whisk 2 tablespoons of sweetener with sour cream and vanilla extract. Spread on top of cheesecake when completely cooled.

Servings: 12

Source: dLife



Have a great day