Here in Ontario it was a damp drizzly Tuesday. Colder because of it being damp. I don't think it ever rained very hard.
In the morning our foot nurse was here - telling her about my globe and mentioned Central America. She told me she had been to Costa Rica and how the termites built nests on the trunks of trees!!! Neither she nor I had ever heard of that. On TV one sees huge termite nests, but on the ground. Maybe because it's so tropically wet there perhaps. The nurse commented that she determined not to bring anything home made of wood.
Afternoon we went grocery shopping. So did the rest of the people in the area I think. The underground parking lot was full but in fact it wasn't too bad. I wanted some fresh spinach but couldn't find any, just occurred to me I should have checked the washed and bagged produce.
Wednesday morning is supposed to be rain as well. Lovely. Today I finally get to have my ultrasound. I am unlikely to get any results unless the surgeon happens to be there. The foot nurse told me about a friend who has a total blockage behind the knee where a stint doesn't work. She said her friend might have to have a bypass. Not sure where I have blockages now, assuming I am right, but I already have a couple of stents to deal with blood flow to my legs. Old age is not for sissies.
This weather makes me think warming meals such as soups. In fact I ended up with a bean dish. These are made in a slow cooker which makes them nice and easy and read when you are.
Slow Cooker Chili Baked Beans
2 cup dried navy beans
1 lb ground pork
1 28 oz can diced tomatoes
2 medium onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 clove garlic, sliced
2 Tbs chili powder
1 Tbs ground cumin
1 Tbs ground coriander
¼ cup molasses
2 serrano or jalapeno peppers (whole)
2 ½ cup chicken stock or water
salt and pepper
juice of 1 lime
1. Soak the navy beans overnight (keep refrigerated).
2. Rinse the beans and place them in a slow cooker, breaking up the ground pork, along with all the other ingredients except salt, pepper and lime juice. Set the slow cooker for a minimum of 5 hours, up to 8 hours, following manufacturer’s instructions so that it retains a gentle simmer.
3. When ready to serve, season to taste and stir in the lime juice.
Source: Food Network.ca
Have a great day
Afternoon we went grocery shopping. So did the rest of the people in the area I think. The underground parking lot was full but in fact it wasn't too bad. I wanted some fresh spinach but couldn't find any, just occurred to me I should have checked the washed and bagged produce.
Wednesday morning is supposed to be rain as well. Lovely. Today I finally get to have my ultrasound. I am unlikely to get any results unless the surgeon happens to be there. The foot nurse told me about a friend who has a total blockage behind the knee where a stint doesn't work. She said her friend might have to have a bypass. Not sure where I have blockages now, assuming I am right, but I already have a couple of stents to deal with blood flow to my legs. Old age is not for sissies.
This weather makes me think warming meals such as soups. In fact I ended up with a bean dish. These are made in a slow cooker which makes them nice and easy and read when you are.
Slow Cooker Chili Baked Beans
2 cup dried navy beans
1 lb ground pork
1 28 oz can diced tomatoes
2 medium onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 clove garlic, sliced
2 Tbs chili powder
1 Tbs ground cumin
1 Tbs ground coriander
¼ cup molasses
2 serrano or jalapeno peppers (whole)
2 ½ cup chicken stock or water
salt and pepper
juice of 1 lime
1. Soak the navy beans overnight (keep refrigerated).
2. Rinse the beans and place them in a slow cooker, breaking up the ground pork, along with all the other ingredients except salt, pepper and lime juice. Set the slow cooker for a minimum of 5 hours, up to 8 hours, following manufacturer’s instructions so that it retains a gentle simmer.
3. When ready to serve, season to taste and stir in the lime juice.
Source: Food Network.ca
Have a great day
