Book, No Heat, Bone Scan.

Friday, I received my copy of The Dagger’s Path with my name in the acknowledgements. That is the third time Glenda has done that and I am thrilled to bits. She also signs the copy for me too which is another fillip for the book as far as I am concerned.  It’s a while since I helped proof the book so I am going to read it again. In fact I will probably read both of them again to refresh myself. The only thing I don’t like, as somebody commented yesterday, is having to wait for the next book although I believe Glenda is well on the way to the finishing line, so maybe it won’t be too much longer. Funny I am re-reading these books using a Cassa Fire bookmark. Having started book one again, I am astounded how little I remember. The main story, but a lot of the detail I had totally forgotten. Almost like reading a new book.

Went down to my exercises on Friday and then saw a notice posted saying that on Monday 19th (today) they are replacing some pipes and the heat will be off from 9 – 5. Why on earth couldn’t they have done this during the summer? With the kind of temps we are having lately, that is going to be pretty serious. Will have to make sure we are fully dressed before 9 and ready with sweaters etc. At least we go out bowling in the afternoon so will get away from it. Considering how many really elderly people there are here, that might cause a problem. I know I mentioned this yesterday too.

When we finally went out on Monday afternoon we discovered it had been postponed til Tuesday. Now from 8 to 5. Not only that we had a note slipped under the door that our water would be off for an hour or two on Tuesday afternoon. Our heating is water based so I assume it’s connected.

It was kind of snowing Monday morning and it fascinated me because the flakes were not falling down but just floating around in all directions just like inside a snow globe. Looking out of the window I thought we were in such a globe.

First thing Monday, Matt having had a really painful weekend as I told you, was to phone the orthopaedic surgeon’s office. I was a tad miffed because Matt could have gone for his bone scan Monday although we would have missed bowling. Turns out it will be on Friday. You have to go for an injection and then wait around (or go home) for a scan 2 hrs. later. Not worth us going home as we live in the next town, not sure what we will do. This is an odd problem Matt has, over the weekend he was in agony again, then Monday he managed to bowl although he was obviously in pain towards the end.

I have always liked Steak au Poivre but never thought of doing that with pork chops. Not sure I would use fat free sour cream, but you are welcome to do so of course.

Pork Chops au Poivre

WebMD Recipe from EatingWell.com
Turn your dining room into a French bistro when you dress up pepper-crusted pork chops with a rich, creamy brandy sauce. Serve with roasted sweet potato slices and green beans.


Ingredients

• 1 teaspoon coarsely ground black pepper
• 1 teaspoon salt, divided
• 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
• 3 tablespoons all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 1 medium shallot, minced
• 1/2 cup brandy
• 1/4 cup reduced-fat sour cream

Instructions

1. Combine pepper and 1/4 teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop. Place flour in a shallow dish; dredge each chop in the flour, shaking off any excess.
2. Heat oil in a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
3. Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute. Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes. Remove from the heat; stir in sour cream and the remaining 1/4 teaspoon salt. Serve the pork chops with the sauce.

Have a great day

Dragon of the Stars, The Dagger’s Path.

Alex J. Cavenaugh has created a new site to promote his forthcoming book Dragon of the Stars. I am lucky enough to have read the story, in fact I won a pre-release copy, and it is absolutely fantastic as usual. The site is What are the Kargrandes?



Apparently there are going to be clues every Monday for us all to follow. When you click on this link you will find it has two pages to look at. Do stay long enough to see both. It has an incredible ending, something quite unanticipated. We have to get Alex to write more books, he says he has no intention of doing so but I can think of lots of offshoots from this story for starters.

A book which was released today, Monday 12th January, is Glenda Larke’s second book in her latest trilogy The Forsaken Lands. It is called The Dagger’s  Path and is due out this month. This is, like all her books, a wonderful story and I am looking forward to reading the rest of the trilogy. This one certainly has an unexpected twist.



We both bowled on Monday, neither of us very well. Maybe too nervous about causing ourselves pain. At least that’s my excuse.

This sounded like a great take on French Onion soup. I just happen to have some leeks in the fridge too. I am sure it will freeze well too, without the cheese topping of course.

Slow Cooker French Leek Soup

We've swapped beef broth for chicken broth and onions for tender leeks but kept all the flavour in this lighter version of classic French onion soup. When you get home, just toast the baguette, broil the cheese and enjoy!


Canadian Living Magazine: November 2014
Portion size 8 to 10 servings

Ingredients

• 6 leeks, (white and light green parts only),halved lengthwise and thinly sliced crosswise
• 1/4 cup (60 mL) butter, melted
• 2 tbsp (30 mL) chopped fresh thyme
• 1 tbsp (15 mL) sodium-reduced soy sauce
• 1 tbsp (15 mL) white wine vinegar
• 1 tbsp (15 mL) Worcestershire sauce
• 1/2 tsp (2 mL) each salt and pepper
• 1 pkg (900 mL) sodium-reduced chicken broth
• 16 slices (1/2-inch/1 cm thick) baguette
• 1/2 cup (125 mL) shredded Gruyère cheese
• 1 tbsp (15 mL) chopped fresh parsley
• 
  

Preparation

In slow cooker, combine leeks, butter, thyme, soy sauce, vinegar, Worcestershire sauce, salt and pepper; stir in broth and 3 cups water. Cover and cook on low for 8 hours.
Arrange baguette slices on baking sheet; broil, turning once, until golden brown, about 2 minutes.
Stir Gruyère cheese with parsley. Place ovenproof soup bowls on baking sheet; ladle soup into bowls. Top each bowl with 2 baguette slices; sprinkle cheese mixture over top. Broil until cheese is bubbly and golden, about 2 minutes.

Have a great day