Toaster Oven, Dosage, Bowling,

Grrr. Unbelievable. I just phoned about my toaster oven. The one I had is obsolete so they had called for another, turns out that too is obsolete and nobody had bothered to inform anyone else, so the order for my replacement was just hanging out there!!!! I have agreed to accept a slightly smaller unit. So I am supposed to get an email next week with the tracking number.

Now I am having a problem with some pills Matt has been on for blood thinning for about 3 years or so. The doctor has suddenly reduced the dosage. Sorry, no, these were originally prescribed by the cardiologist because Matt is prone to TIAs or mini strokes. Why she never said anything about it when I was in her surgery getting the refills I can't imagine.

Went bowling this afternoon. Disaster. I am blaming the pain in my legs. Yesterday I bowled an average of 157 over three games, today the highest I got was 121 and that was a struggle. I told the son running the alley that I would probably not bother to bowl on Thursdays until I got this marijuana I am going on about. At least during league play, there are 4 of us on the team and one gets a bit of a break each time.

This was not the first Beet Salsa I found, but the website would not let me copy without registering, I proceeded to do so and guess what, they wanted a Zip Code and would not take a Postal Code. Got news for you, there are countries outside the US.

Roasted Beet Salsa

4 medium beets
4 Tbs extra virgin olive oil
salt and pepper
2 tsp shallots, finely diced
2 tsp fresh ginger, grated
1 tsp jalapeno, finely diced
1/2 tsp garlic clove minced
1/4 cup fresh mint, minced
1/4 cup fresh cilantro, minced
2 tsp lime juice

1. To roast beets:

2. Preheat the oven to 375°F.

3. Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil individually and roast until tender, about 40-60 minutes(depending on how large they are). When cool enough to handle, peel the beets.

4. While the beets are roasting, place the shallot, jalapeno, ginger, garlic, mint, cilantro, lime juice and 6 tablespoons of olive oil in a small bowl and stir to combine.

5. When the beets are done, carefully remove the foil. Let cool, and then peel the beets by slipping the skins off with your fingers. Dice the beets and add salsa mixture, stirring to combine. Taste for seasoning.

6. Great served with fish or eaten alone as a salad! Another suggestion is to eat it with Goat Cheese and Crackers or to use it as a topping for Brie baked in phyllo.

Servings: 4

Source: Genius Kitchen


Have a great day
 

Toaster Oven, Bowling, Weather,

Having originally purchased a Black and Decker Toaster oven which went kaput. I ended up in touch with Spectrum Appliances in Ohio who promised to replace my toaster oven. On July 2 they said they would email me when they had dispatched the appliance. I have emailed them once since this time, but at present, nothing appears to have happened and they still say they will email me when they have sent the replacement. I am getting a tad fed up with this. I'm thinking I should start doing some phoning instead of emailing.

Wednesday is bowling league day and as we have missed bowling for two weeks running, we are both looking forward to going. Just keeping my fingers crossed that nothing will prevent us this time.

Having heard so much about flash flooding in North Carolina lately, I have been enquiring of my friends if  they are doing OK. Seems as though they are. Things seem to be pretty bad everywhere, I hear from Viveka that Sweden is "on fire" and that there is such a drought that farmers are unable to feed their cattle and having to slaughter them because of it. And yet, people maintain global warming isn't happening!!!

It seems I have posted this recipe before but I still haven't got round to try it. For some unknown reason I have never cooked Cornish Hens. Odd really, because I enjoy them. The first time I ever had them they were made as a birthday surprise dinner for me by a really good friend in North Carolina - he is no longer with us unfortunately. I never knew exactly how he cooked them which is a pity because they were really delicious and I know he used a bread and milk stuffing, but that is all. This recipe says it is for four but every time I have eaten Cornish Hens I have been served a whole bird. I suppose it depends on the size of  the hen.

Herb-Roasted Cornish Hens with Root Vegetables

2 1- to 1-1/2- pounds Cornish game hens
4 medium carrots, peeled and cut into 2-inch lengths
4 medium parsnips, peeled and cut into 2-inch lengths
2 small turnips, peeled and cut into wedges
1 medium onion, cut into wedges
3 Tbs olive oil or cooking oil
1 clove garlic, minced
2 tsp dried rosemary, crushed
2 tsp dried oregano, crushed
1/2 tsp salt

1. Skewer neck skin of hens to back; tie legs to tail. Twist wings under back. Place hens, breast up, on a rack in a large shallow roasting pan. Place carrots, parsnips, turnips, and onions around hens in pan. Combine oil, garlic, rosemary, oregano, and salt; brush onto hens and vegetables.

2. Roast, uncovered, in a 375° F oven for 1-1/4 to 1-1/2 hours or until hens are no longer pink and the drumsticks move easily in their sockets.(Internal temperature should be 180° F with an instant-read thermometer.) During roasting, turn vegetables occasionally. Transfer hens from roasting pan to serving platter. Cover and keep warm. Remove rack from roasting pan. Stir vegetables. Increase oven temperature to 450° F. Continue roasting vegetables for 15 to 20 minutes more or until tender and browned.

3. To serve, using a slotted spoon, spoon vegetables around hens on platter.  .

Servings: 4

Source: Better Homes and Gardens

Have a great day