A/C, Pavlova, Avon, Internet,

For those of you who are interested, we got the estimates for the air conditioner on Friday. It would cost us $600 odd (plus 13% tax) for replacement parts with no guarantee that the compressor wouldn't conk out soon after. The other option is a new unit which will cost $1,600 including tax. We opted for the replacement. The other one lasted us 16 years so doesn't owe us anything. They are going to have the devil of a job removing it mind you, it was really driven in there 16 years ago. If this unit lasts 16 years too we will be quids in. Always assuming we last 16 years ourselves of course.


This is my second version of my strawberry Pavlova. This one is loaded with macerated strawberries and I think will be much better.

It wasn't until I came to post this picture that I realised I hadn't posted a blog for Saturday. By the time I did, it was basically too late and so it is now Monday's blog.

Today, I met my new Avon lady and she and I came to a similar agreement that I had with a previous representative, so I am back to selling Avon, I hope!!!

Is it Mercury Retrograde or something? Last week the air conditioner and this week my internet. After chatting with the tech support people they decided it must be the modem. I hate to think how many modems I have had. They must be very unreliable. However, I got my new one and plugged it in and am back in business. Funny how many times I thought "I'll look it up on the internet" only to realise I couldn't.

Monday lunch will see the last of my fresh asparagus so now I will be miserable until next year.

I have a feeling I may have posted this recipe before, but it is one that really appeals to me.

Caramelized Pear on Warm Brie

1 green onion

2 tsp (10 mL) butter
1 pear, diced
pinch each salt and cinnamon
1/4 cup (50 mL) pear juice or apple juice
3 Tbs (50 mL) chopped pecans
1 Tbs (15 mL) SPLENDA® Brand Brown Sugar Blend
1 tsp (5 mL) chopped fresh thyme
1 tsp (5 mL) cider vinegar
1 round (200 g) Brie cheese

1. Thinly slice green onion, keeping white and green parts separate.

2. In nonstick skillet, melt butter over medium heat; fry pear, white part of onion, salt and cinnamon for 5 minutes or until pear is softened.

3. Add pear juice, pecans, SPLENDA® Brown Sugar Blend, thyme and vinegar; boil, stirring often, for 5 minutes or until no liquid remains.

4. Place Brie on ovenproof serving dish; top with pear mixture. Bake in 350°F (180°C) oven for 10 minutes or until cheese is softened. Let stand for 5 minutes. Sprinkle with green part of onion.

Servings: 8

Source: Splenda

Have a great day

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
 

A/C, Bowling, Driving License,

Gonna be short because we watched Big Pacific and The Great Yellowstone Thaw and then I remembered the A/C people are coming between 8 and 10 in the morning. You can bet if we aren't ready, they will be here at 8.

Bowling went fairly well today, we clocked up 5 of the 7 points but don't know where we lie as a team at the moment. Will find out on Thursday.

I also renewed my driver's license online today, never done that before. Only valid for 2 years and then I have to go for the old fogey's test LOL. Matt goes for his second one on July 17.

Right, night all.

Can't go wrong with shrimp

Coconut Shrimp Curry

This Coconut Shrimp Curry features delicious shrimp in a coconut curry that's perfect over cooked rice and ready in only 25 minutes! Super easy, one pot and tons of flavors!

For Shrimp Marinade
1 lb extra-large shrimp peeled and deveined
1/4 tsp salt
1/4 tsp black pepper freshly ground
1/7 tsp cayenne pepper
2 Tbs lemon juice
For the sauce
1 Tbs coconut oil
1 medium onion chopped
3 cloves garlic minced
1 Tbs fresh ginger minced
1/2 tsp black pepper freshly ground
1 tsp salt or to taste
1/2 tsp turmeric
2 tsp ground coriander
1 tsp curry powder
14.5 oz diced tomatoes
13.5 oz coconut milk
fresh cilantro or parsley for garnish
cooked rice for serving

1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.

2. While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.

3. Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.

4. Serve over hot rice and garnish with cilantro or parsley.

Servings: 4

Source: Jo Cooks
Author: Joanna Cismaru


Have a great day
 

Wimbledon, Mandarin, Shopping, A/C,

I was surprised to learn that Wimbledon is 140 yrs old.  I was also surprised to learn that in the two weeks of the tennis matches they go through 54,000 tennis balls. that's one hell of a lot of tennis balls. apparently a new ball is required regularly (when I used to play, we used the same all balls for ages). They usually ended up being pretty grungy looking too. I guess the tennis ball manufacturers must love tennis tournaments. I always wanted to play tennis with a ball boy, so much easier than chasing after an errant ball yourself. Needless to say it didn't happen, or at least, extremely infrequently.

Well, I had my chocolate covered bacon today (Tuesday) and enjoyed it very much. My friend could

hardly bear to watch me eat it and Matt has never even tried it. Also had some Maple Glazed Salmon which was actually a tad dry. Not sure why, their salmon is usually very good. Our friend even tried half a cabbage roll - not very Chinese at all. Nor is chocolate covered bacon I guess.  They also had bannocks which I think of as Scottish but they came over with the first immigrants and were adopted by the Indians I gather. Hope I get to go again before the end of the month of celebration for Canada's 150th.  There were some bear paws on the dessert tray too which Matt tried. He ate it all so I guess he liked it. Didn't say. They weren't as big as some bear paws I've seen.

After, we went shopping and the cashier was one I had talked to last week and given my blog address too. She said she had been looking at my recipes but hadn't had time to try any yet. As a working girl you don't really get a lot of time to cook and, as I recall, often feel too tired to do so anyway. Then I took Rogue One back to the library and told them it was unplayable. The librarian found me another copy and I played that fine - I enjoyed it very much. A good prequel.

Having eaten a large lunch we decided to have Asparagus with Poached Eggs and Parmesan, fairly light dish for supper. Will be the last time we can have it til next year. Still got some asparagus left, but nearly at the end. I froze a lot but not the same thing at all.

Thursday morning we have a company coming to look at the A/C. I believe it is totally shot which means a new machine. Problem is it was really pushed into the wall sleeve and I believe will be very difficult to get out. Thank goodness at the moment it isn't too hot.

This is obviously a McCormick's recipe but it sounded so delicious. Whether we can get the marinade mix here or not I don't know.

Island Woodfire Shrimp with Bacon-Wrapped Pineapple

1 package McCormick® Grill Mates® Island Woodfire Grill Marinade
1/4 cup oil
2 Tbs cider vinegar
2 Tbs water
1 lb large shrimp, peeled and deveined
8 slices bacon
1/2 ripe pineapple

1. Mix Marinade Mix, oil, vinegar and water in small bowl. Reserve 1/4 cup for brushing. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. (Marinate seafood no longer than 30 minutes.)

2. Meanwhile, cut bacon slices in half to make 16 pieces. Place 2 layers of paper towels on microwaveable plate. Place 8 pieces of bacon in single layer on paper towels. Cover with 1 layer of paper towel. Microwave on HIGH 2 to 4 minutes or until bacon is partially cooked. Repeat with remaining bacon. Set aside.

3. Peel pineapple then halve lengthwise. Cut off core from each half. Slice pineapple crosswise so pieces are same thickness as shrimp. Wrap 1 piece bacon around each pineapple slice. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread 2 shrimp and a bacon-wrapped pineapple onto each skewer.

4. Grill skewers over medium-high heat 4 to 6 minutes or until shrimp is cooked through, turning occasionally and brushing with reserved marinade.

Servings: 16

Author Notes: (1 skewer) Servings


Have a great day

4th July, Fireworks, Canada

Right now it is Monday night and there have been no fireworks whatsoever. We heard quite a few last night but I didn't think it was nearly enough for the two big areas that have displays which are basically on either side of us although we can't really see the fireworks from our windows. There are lots of other fireworks let off in the area which we can see however. In recently years I have become anti fireworks because of the fear they cause in animals and I am not just talking about domestic pets but all the wild animals in the area. Squirrels and birds to name a few and I wouldn't mind betting there are one or two foxes around here too. Plus a number of other wild animals I am not clever enough to name. In the States you will be having your own banging Tuesday night. I wish you all a Happy day. I was wrong, there are some fireworks now, it is gone 11 p.m.

We will kind of be celebrating too because we are meeting a friend at the Mandarin. In fact for the whole month of July they are celebrating our 150th birthday by serving what they consider typical Canadian foods including the dreaded Poutine - sorry but it does NOT appeal to me. However, the bacon dipped in chocolate does appeal to me. There will also be salmon cooked with Maple syrup to name another food they are serving. There are others, but I don't remember them all right now. I will say, they do a very good salmon at the Mandarin, I often have it even if I don't think it is very Oriental.

We watched an interesting programme tonight about being Canadian and how others perceive us. It was quite funny in places, but it is true many people south of the border haven't a clue about the country at all.  We are the second biggest country in the world for a start. They say we are very polite, I don't think that's very true personally, but what do I know, I am only an import even though I have been here for 42 years. They were asking non Canadians the name of our capital city and some gave Province names.

Gotta do a Maple Salmon recipe now don't I?

Maple Salmon

"This is the best and most delicious salmon recipe, and very easy to prepare. I love maple in everything and put this together one night. My husband totally loved it; he did not like salmon that much until he had this."

1/4 cup maple syrup
2 Tbs soy sauce
1 clove garlic, minced
1/4 tsp garlic salt
1/8 tsp ground black pepper
1 lb salmon

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

3. Preheat oven to 400°F (200° C).

4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Servings: 4

Author: STARFLOWER
Source: Allrecipes Magazine

Have a great day
 

DVD, Baking, Pavlova,

Friday evening I was somewhat frustrated. I decided to watch the DVD of Rogue One and found that it wouldn't play on either computer or my DVD player. Don't know what's the matter with the DVD but it sure didn't work for us. I decided to try it again and despite trying twice before, this time it seemed to work. Later in the evening I put it on and started to watch and roughly half way through it started seizing up. In the end I gave up.

I was cooking a recipe for Crispy Lamb on Saturday - I have made it once before, but this time I noticed it called for scallions, but only the green and white parts!!

For dessert on Saturday I used my shop bought Pavlova shell. Not surprised but somewhat disappointed that it was cracked when I opened the box. However, I filled the centre with whipped cream and added strawberries. Not many, but served it with a bowl of macerated berries too. It was delicious. I will certainly buy one of these shells again. The centre is not very deep so more cream could be added somewhere. Made a good dessert for Canada day. Talking of which, there are presently lots of fireworks, noisy ones, being let off outside our windows. Today is the day but I imagine the main shows will be on Monday.

So then we watched The Great British Baking Show and was quite surprised that the competitors were asked to make individual Yorkshire Puddings with fillings. I had never heard of that before, some of the fillings looked quite delicious. I then looked for a picture and liked the look of these so much, I saved the recipe. I love smoked salmon almost any which way. The recipe doesn't say whether the oven temp should be C or F so I have asked R.R. Spink for clarification.  I am pretty sure they mean centigrade. Being somewhat lazy these days, I might well try this with pre-made Yorkshire puds. I would only want a few anyway so hardly worth making a whole batter.

Cold Smoked Salmon with Crushed Peas in Mini Yorkshire Puddings with Horseradish

Using delightfully British ingredients, this is one of our most imaginative smoked salmon recipes and works wonderfully for party canapés, or even as a light lunch snack.

1 packet of R.R. Spink and Sons Cold Smoked Salmon (100g)
150 g peas, fresh or frozen
1 small bunch of mint
100 ml fresh ricotta cheese
1 thumb sized piece of fresh horseradish (or 1 tbsp horseradish sauce)
Half a lemon, juice and zest
Pea shoots, to garnish

For the Yorkshire puddings

Sunflower or vegetable oil
2 large free range eggs
100 g plain flour
100 ml milk
Sea salt
Freshly ground black pepper

1. Pre-heat the oven to 225°

2. Place a teaspoon of oil into each cavity of a small muffin tin or cupcake tin; place in the oven to heat for 10-15 minutes until smoking hot.

3. Meanwhile, mix the milk, eggs and flour together to make a batter the consistency of double cream, season with salt and pepper.

4. Carefully, remove the muffin tray from the oven and fill each section ¾ full with the batter. Bake for 12-15 minutes until crisp and golden.

To make filling:

5. Bring a large pot of salted water to the boil over a high heat, and the peas and cook for 3 minutes, then remove from the heat and drain.

6. Cool the peas in a bowl of iced water for 5 minutes, drain and leave to drip dry for a further 5 minutes.

7. Once thoroughly drained, put he peas in a food processor and pulse until you get rough puree.

8. Grate the horseradish into the pea puree, then fold in the ricotta cheese, lemon juice and zest. Season with salt and black pepper.

9. Spoon some of the pea mixture into the warm Yorkshire puddings then top with the smoked salmon. Garnish with the peas shoots and a wedge of lemon.


Source: R.R. Spink and Sons

Have a great day
 

Canada Day, Saturday Recipe,

Wishing all my Canadian friends a very happy Canada Day weekend, it is Canada's 150th birthday and there are all kinds of celebrations arranged for today.

Having just been watching the Great British Bake Off I decided to use one of their recipes.

Mary Berry's Chocolate Cake

Try Mary Berry's chocolate cake recipe for a delicious and moist chocolate sponge cake with creamy chocolate icing. This easy chocolate cake recipe is simple and easy-to-follow, serving 6 people and taking only 50 mins to prepare and bake. Mary Berry's chocolate cake is perfect served with a drizzle of fresh cream for an indulgent dessert or afternoon snack with a cuppa. Store in an airtight container or cake tin for up to 2 days. If you have any of this moist chocolate cake recipe left after 2 days (unlikely!), we'd recommend warming a slice in the microwave for about 10 seconds and serving with a scoop of vanilla ice cream. This is our best chocolate cake recipe and is part of Mary Berry's

three cakes in one recipe, taken from Mary Berry's Stress-free Kitchen. Mary Berry's chocolate cake will keep for 3 days in the fridge, but the icing will lose its shine.

For the chocolate cake:
3 large eggs
175 g (6 oz) self-raising flour
175 g (6 oz)caster sugar
175 g (6 oz) softened butter
1 ½ level tsp baking powder
40 g (1 ½ oz) cocoa powder
4 Tbs boiling water
A little icing sugar, to serve
For the chocolate spreading/ganache icing:
150 ml (5fl oz) double cream
150 g (5oz) plain chocolate, broken into pieces
4 Tbs apricot jam
You'll also need:
2 17cm (7 in) deep sandwich tins, greased and lined with non-stick baking paper

1. Preheat the oven to 180C, gas 4.

2. Beat together the eggs, flour, caster sugar, butter and baking powder until smooth in a large mixing bowl.

3. Put the cocoa in separate mixing bowl, and add the water a little at a time to make a stiff paste. Add to the cake mixture.

4. Turn into the prepared tins, level the top and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch.

5. Leave to cool in the tin, then turn on to a wire rack to become completely cold before icing.

6. To make the icing: measure the cream and chocolate into a bowl and carefully melt over a pan of hot water over a low heat, or gently in the microwave for 1 min (600w microwave). Stir until melted, then set aside to cool a little and to thicken up.

7. To ice the cake: spread the apricot jam on the top of each cake. Spread half of the ganache icing on the top of the jam on one of the cakes, then lay the other cake on top, sandwiching them together.

8. Use the remaining ganache icing to ice the top of the cake in a swirl pattern. Dust with icing sugar to serve.

Servings: 6

Source: Recipe taken from Mary Berry's Stress-Free Kitchen by Mary Berry

Have a great Holiday Weekend
 

RIP Michael Bond,

I was so very sorry to hear of the passing of Michael Bond the author of the Paddington Bear stories plus his Monsieur Pamplemousse and his dog Pommes Frites stories which were such fun to read if not as famous. His daughter is a close friend of mine and my heart goes out to her and her family. This photo appeared in the Guardian who published an article about Mr. Bond. His obituary is here.

At bowling on Wednesday it turns out we moved from 5th to 4th place although we only scored three points. Long may it last. Thursday I won the first game, we tied the second game and Matt won the third game, so he was happy. The younger owner of the alley is on vacation from now. He takes the whole of July off. His dad takes June off and the grandson/son fills in the blanks. Really nice family.

Just finished watching Episodes 3 and 4 of Poldark. I am really enjoying the series. Glad I started last week.

Today, Friday, going to the farm to get my last batch of asparagus for the season and then I will be all miserable when it has gone. I've frozen a lot but it isn't the same. Ah well.

Grilled Asparagus with Pepper Zabaglione

3 large egg yolks
1 large egg
3 Tbs vin santo or other lightly sweet dessert wine
2 Tbs unsalted butter, softened
1 Tbs heavy cream
1 tsp freshly ground pepper
Kosher salt
2 lbs large asparagus
2 Tbs extra-virgin olive oil
3 Tbs freshly grated Parmigiano-Reggiano cheese

1. Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.

2. In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.

3. In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.

4. Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano and serve.

Servings: 6

Author: Mario Batali

Have a great day
 

Bowling, Movie, Burgers, Deep Pacific,

Bowling was frustrating on Wednesday - we won the first game by around 80 points then lost the second game by 5 and the third by 4 points. Thursday I will find out what our standings are. But I would almost rather be beaten by a large amount. Mind you, the team we were playing against are pretty good bowlers, so much so that they carry minus handicaps which doesn't help them. Two of them were a couple of guys who were part of our team last summer so we are pretty good friends. One of them was telling all kinds of groaners which were so bad they were funny.

Yesterday I picked up Rogue One at the library and then last night there were programmes I wanted to watch and there are tonight (Wednesday) I have until Tuesday so hopefully I will be able to watch it before then. Not sure if DVDs can be renewed.

Tried the second lot of burgers Gouda and mushrooms - didn't like them as much as the first ones but they were still good. Of course the Barrie's Relish helped too.

Watched the second episode of Big Pacific on Wednesday night. I didn't realise how much damage

had been done to the Bikini Atoll by the atom bomb testing 60 years ago. There were also pictures of tsunamis which were enough to frighten one to death. Followed that with Great Yellowstone Thaw. Thought about watching Making North America but hadn't written this blog. It occurred to me today, that those of us who watch such programmes are probably very much in the minority and the rest of the world doesn't care about polluting oceans and other damage we are doing to the Earth.

Having posted a dessert for Independence Day I figured I should post one for Canada's 150th birthday on July 1. You could also use blueberries or raspberries for this recipe.

Red Wine Chocolate Cake With Blackberries

2 cups sugar
1-3/4 cups all-purpose flour
¾ cup dark Dutch-processed cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup buttermilk (or 1 cup milk with 1 Tbsp vinegar)
1 cup red wine
½ cup vegetable oil
2 tsp vanilla extract
½ cup blackberry preserves
Chocolate Buttercream Frosting
1 cup butter, softened
4 cups powdered sugar
4 Tbs cocoa
3-5 Tbsp 10% cream
1 tsp vanilla extract
¼ tsp salt

1. Preheat oven to 350ºF. Butter and line three 8-inch round baking pans with parchment paper. Butter parchment.

2. In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt, whisking until thoroughly combined. Add eggs, buttermilk, wine, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated. Divide evenly among prepared pans.

3. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.

4. Prepare frosting by combining all ingredients in a large bowl and beating until light and fluffy.

5. To assemble: Place one layer, flat side down, on a serving platter. Spread half of the blackberry preserves evenly on top, followed by approximately ½ cup of buttercream. Position second layer on top and press to adhere. Repeat with remaining preserves, another ½ cup of buttercream, and final cake layer. Cover all sides and top with remaining buttercream. Serve with fresh blackberries (optional)

Author: adapted from loveandoliveoil.com

Have a great day
 

Barrie's, Shopping, PC Points, July 1, July 4,

As I said, we went to Barrie's Asparagus Farm on Monday and this time they had a spicy relish to be tasted. I did so and it was delicious and definitely spicy. Previously I bought their mustard/horseradish combination which was also very spicy. However, in both cases when I got them home, somehow they didn't seem as spicy at all. For my English readers, for spicy read hot. I have had that experience before. In the market I have bought horseradish which seems hot as Hades but when I get it home to use it, somehow it has faded. The Relish and the Mustard still taste very good, after all, they also have asparagus in them!! I also buy their spicy pickled Asparagus, now that is spicy and stays that way. I made myself some cheese on toast for breakfast and added the relish. The toast broke in half.  It was a long piece of bread as opposed to the more normal shape. Made quite a mess.

Tuesday, as usual we went shopping. I am always nittering on about PC points at the grocery store. They had a flash special on burgers Tuesday only. For every packet costing about $13 you got 6,000 points back, i.e. the equivalent of $6. I don't often buy or eat burgers, but when I saw these I couldn't resist them. I bought Spicy Jalapeno Cheese and Roasted Corn burgers and Gouda Mushroom and Onion burgers. We had the Jalapeno one for supper adding some of the above relish and boy, were they ever good. No buns though - don't much like them. I also bought a Pavlova meringue ring which I intend to fill with strawberries and cream for our Saturday dinner. Had strawberries for Tuesday supper, picked up at the farm of course.

Just been watching the second episode of The Story of China on PBS. Fascinating history really an incredible place. Pearl Buck, the author, once said of the Chinese, the peasant doesn't care who is in power so long as he has his rice. If he doesn't, look out. It is certainly a country of ups and downs. They showed some gardens at one time which were several acres in extent (I should have written that down) and took many years to complete. Made me think of Denise Hammond and My Life in Retirement. She too has a garden she spends a lot of time on although not as big.

I saw this recipe from McCormick and thought I would pass it on to you for the 4th July. Looks easy enough to make. Of course July 1 or Canada Day comes first - maybe I will make my Pavlova reflect our flag.

Red, White and Blue No Bake Cheesecake

Show your love for the red, white and blue with a creamy and cool no-bake cheesecake. A luscious vanilla-flavored cream cheese filling sits atop a buttery, cinnamon graham cracker crust. Swirled

dollops of colored filling add a festive and sweet finishing touch!

2 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, melted
1/4 cup packed light brown sugar
1 Tbs McCormick® Cinnamon, Ground
3 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
1 Tbs McCormick® Pure Vanilla Extract
1 container (8 ounces) frozen whipped topping, thawed
1/2 tsp unsweetened cocoa powder
1/4 tsp McCormick® Red Food Color
5 drops Blue McCormick® Assorted NEON! Food Colors & Egg Dye
1 drop Purple McCormick® Assorted NEON! Food Colors & Egg Dye

1. Mix graham cracker crumbs, butter, brown sugar and cinnamon in medium bowl until well blended. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Refrigerate until ready to use.

2. Beat cream cheese, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Gently stir in whipped topping. Reserve 1/2 cup of the cream cheese filling. Spread remaining filling evenly over crust.

3. Divide reserved cream cheese filling evenly into 2 bowls (1/4 cup in each bowl). Stir cocoa powder and red food color into one bowl. Stir 5 drops neon blue and 1 drop neon purple food colors into second bowl. Drop the red and blue cheesecake batters by teaspoonfuls in alternating rows. Cut through batter with knife horizontally then vertically for marble effect.

4. Refrigerate 2 to 3 hours or until set. Lift out of pan onto cutting board. Cut into bars. Store leftover bars in refrigerator.

Servings: 24

Source: McCormick®

Have a great day

Monday Morning, Insurances, Exercises, Asparagus Farm.

Happy Monday - first the lawnmower started running around the building at 7:15 a.m. which I managed to ignore and slept a bit more, but then at a little past 8 the construction workers started drilling a balcony. Grrrr. I guess, because of the rain, I had almost forgotten them. Then, I am sitting at my computer when I heard a crash. A frog ornament, which I have had for many a year, perched on the toilet tank, vibrated right off it. And that drilling is not even on our side of the wing.

One thing I did get round to was paying the insurance on the car and the contents of the apartment. There's over $1,000 gone in a flash. Of course I paid with Visa because I get 1% back. It all mounts up by the end of the year. I do save up for the insurance all through the year by the way. That way I don't miss it when I have to shell out.

Later I was a good girl and went down to exercise class. I can no longer do as much as I did a year ago unfortunately, but I figure it is good for me to go. I just wish I could get Matt to go. It's odd, he has been athletic all his life (he used to be a gymnast) and the only thing he does today is bowl whereas I have never been athletic at all and am now more active than I have ever been. School days. if I could get out of games or gymnastics I did. Hated it.

After the class we went to the asparagus farm, penultimate visit, I plan one more on Friday. Today they had a relish for us to sample. Delicious so, of course, I bought some. It has asparagus in it too, I bet that surprised you LOL. I bought quite a lot of asparagus for other people and some rhubarb for one friend. I wasn't even sure if that was still available but it was. I bought some strawberries for us. Plus a spear or two of asparagus of course!!! I had run out of asparagus the day before so planned to have some for supper. I ended up with this recipe. It is very good.

Asparagus With Poached Eggs and Parmesan


8 large eggs
1 tsp white vinegar
1 tsp salt, divided
2 bunches asparagus spears, trimmed (about 40)
1 Tbs extra-virgin olive oil
1 garlic clove, chopped
1 Tbs unsalted butter
2 Tbs fresh lemon juice
2 tsp finely chopped fresh parsley
Freshly ground black pepper, to taste
4 Tbs coarsely grated fresh Parmesan cheese, divided

1. Break the eggs into 8 individual containers (such as teacups, prep bowls, or paper cups). Fill a large, low-sided pan with water, and add vinegar and 1/2 teaspoon salt; bring to a boil over medium-high heat.

2. Meanwhile, bring a separate pot of water to a boil in a medium saucepan over medium-high heat. Add asparagus spears, and cook 3–4 minutes or until crisp-tender. Remove asparagus with tongs, and set aside.

3. Dry the medium saucepan. Add olive oil, and heat over medium heat. Add garlic, and sauté about 1 minute. Turn off heat; add butter, and swirl pan. Add lemon juice, parsley, remaining salt, and pepper; swirl pan again to combine. Add asparagus and 2 tablespoons Parmesan; then toss with lemon-butter sauce to coat.

4. Slowly pour each egg into the boiling poaching water; cook 2 minutes. Turn off heat, and remove pan from burner. Divide asparagus among 4 plates. (Bring plates close to pan with poached eggs, and place a folded clean kitchen towel next to plates.)

5. Remove the eggs from water with a slotted spoon, 1 at a time, blotting bottom of spoon on towel to absorb excess moisture. Place 2 eggs on each mound of asparagus. Pour any remaining sauce over each serving, and sprinkle with remaining 2 tablespoons Parmesan. Serve immediately.

Source: Health


Have a great day
 

:LCBO, Weather, Asparagus,

Major disaster looming. I am writing this on Saturday but on Sunday the LCBO (Licensed Liquor Board of Ontario) is supposed to be going on strike beginning Monday. We bought ourselves some extra booze today but just hope it will last. Of course, now we have stocked up a bit, it may never happen, either that or we will be without booze for so long we will become teetotallers. I can see that happening!!

Right at the moment, it is Sunday, June 25th, and I am freezing. It is presently very sunny outside but blowing pretty fiercely. So far June has been a very disappointing month and certainly not been terribly warm. We had a few days and now we are all thinking "that was summer". I was thinking earlier about the pool we used to have, we certainly would not have been using it at the moment. On the other hand, I understand England has been having a heatwave. There is no doubt, in my mind, about climate change although not too sure about "global warming" - ain't got too warm around here.

Monday we are planning to go to the asparagus farm and hopefully I will get in one more visit at the end of the week. After which, that's it for another year and I will live with a sense of deprivation for another year.

I tried a recipe for broccoli this weekend which I liked and Matt didn't. Pity. However, I pass it on to you in case. I found the directions a tad imprecise too. However, I thought it made a nice change from plain broccoli but Matt thought there was too much vinegar (could have been my fault).

Spicy Broccoli with Garlic

Garlic and spiced crushed red pepper add kick and spice to broccoli.

1 1/2 lbs broccoli
4 1/2 Tbs olive oil
1 clove garlic, minced
1/4 tsp salt
1/8 tsp crushed red pepper
1 1/2 tsp vinegar
3/4 cup water

1. Peel and slice thick stems from broccoli; separate florets.

2. In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes.

3. Stir in olive oil, minced garlic, salt, and crushed red pepper. Cook 4 minutes.

4. Turn off heat; stir in vinegar.

Servings: 4

Source: EVERYDAY FOOD



Have a great day
 

Saturday Recipe

I am not a big fan of peanut butter, but I thought this pie sounded easy and good.

No-Cook Peanut Butter Pie

1 1/2 cups (375 ml) creamy peanut butter
1 cup (250 ml) sugar
1 cup (250 ml) heavy cream
1/4 cup (60 ml) butter at room temperature
1 tsp (5 ml) vanilla extract
1 prepared 9-inch (23 cm) chocolate cookie pie crust

Combine the peanut butter, sugar, cream, butter, and vanilla in a bowl and beat with an electric mixer until smooth. Pour into the pie shell and refrigerate at least 4 hours or overnight.

Serve chilled. Makes one pie to serve 6 to 8.


Have a great weekend
 

TV, Bowling.

I don't normally watch much TV but I decided to watch Poldark Thursday night and saw two episodes, really enjoyed it. Also watched an episode of Father Brown. I used to read the books many, many years ago. Quite enjoyed that too.

I beat Matt three times today at bowling, depressing for him but not for me of course.

It is now late and I am ready for bed, so no recipe tonight. Sorry.

Have a great day
 

Bowling, Big Pacific

I bowled pretty well on Wednesday but unfortunately not well enough, we only one one of the three games. Mind you, one woman on the other team got 4 strikes in a row in the second game which didn't give us much chance. The third game, we didn't bowl very well - so....

Just watched a great programme on PBS called Big Pacific all about the unusual finds they have made in the Pacific which covers 1/3 of the planet. I never realised how big until my friend bought me a globe at Christmas time. Apparently they really know damn all about the ocean as yet. One thing which took them 16 years to find out, there were patterns in the sand but nobody knew what was causing them and eventually they had to keep an eye out for  a whole year - when they discovered the answer they also discovered a new species.


Tonight was the first in the series and we will certainly be watching again. next week. We both found it absolutely fascinating. Lots of unanswered questions which, of course they hope to answer. Mind you,, one set of exploration showed three guys going down in a diving bell (do they call them that any more, not sure) and descending several hundred feet. I would not want to be in that machine.

Another chicken recipe I like the sound of although for this one I would have to buy coconut milk, I have the oil. I am making myself work here!!!

Kuku Paka (Chicken With Coconut)

This rich dish of chicken in a spiced coconut sauce comes from Kenya's coast, though creative cooks now produce variations of it all over the country. This simple version was adapted from many of them, including Kirti Patel, Agnes Kalyonge and the author Madhur Jaffrey. It requires slowly grilling the marinated chicken, ideally over charcoal — a little extra work that lends the finished kuku paka a wonderful smoky flavor — though in a pinch, you can use a grill pan on the stove. Note: The coconut sauce should be creamy but not flat, so be sure to spike it at the end with enough lemon juice

to give it the edge of sourness that is one of this great dish's defining characteristics.

4 lbs chicken thighs and drumsticks on the bone
3 plum tomatoes
1 white onion, peeled and quartered
1 2-inch piece ginger, peeled
4 garlic cloves, peeled
4 serrano chiles, stemmed and seeded (use fewer if you prefer a mild dish)
2 tsp kosher salt
2 tsp ground cumin
1 tsp ground coriander
2 Tbs coconut oil
27 oz (2 cans) coconut milk
Juice of 1 lemon
Handful of cilantro leaves, chopped, for garnish
Rice, chapati or flatbread, for serving

1. Trim any excess skin from the chicken, keeping some skin intact. Score each chicken piece in 2 or 3 places, slicing about a half-inch into the meat. In a food processor, combine the tomatoes, onions, ginger, garlic, chiles, salt, cumin and coriander. Process until a rough paste forms. Rub 1 scant cup of the mixture all over the chicken, into the cuts and under the skin, reserving the rest for the sauce. Set chicken aside in the refrigerator for at least 1 hour, or up to 5.

2. Prepare and light a charcoal grill. Meanwhile, as the grill heats, prepare the sauce: In a large pan, heat the coconut oil over medium heat and add the remaining paste, stirring occasionally, until all of the water in mixture evaporates and the oil separates, becoming visible on the surface, about 15 minutes. Continue to cook, stirring more frequently so the bottom doesn’t burn, until the paste is thick and dark and the raw smell has lessened, about 5 minutes. Add the coconut milk and simmer until the sauce is about as thick as cake batter and has turned a mellow shade of orange, about 20 to 25 minutes, then turn off the heat.

3. Grill the marinated chicken, turning the pieces so the skin is browned and the meat is cooked through, then add to the sauce. If the sauce has become too thick to coat the meat and provide a good gravy, stir in a splash of water. Turn the heat back on to low, cover and simmer for 5 minutes, or until the flavors have melded. Taste the sauce and adjust seasoning with salt and lemon juice, then garnish with cilantro. Serve with rice, chapati or flatbread.

Servings: 6

Source: The New York Times

Have a great day

Mandarin, Balconies, PC Points, Bowling.

Mandarin was as good as usual today. and it was nice to see our friends. This couple didn`t have vehicle problems. Rather odd, the balconies are being drilled on the other side of this wing. Our foot nurse arrived and they were quiet the whole time she was there, Just as we were saying goodbye they started up again. Lucky her, she didn`t have to put up with the noise.

After lunch, shopping. We bought the store as usual and then I got $40 knocked off the bill with my PC points. I then earned another $28 dollars worth. I was chatting to a woman in the checkout behind me and she doesn`t have a PC card and doesn`t use points. I may have convinced her. The cashier was agreeing with me.

Today, Wednesday, we are of course bowling. It seems such a long time since we last bowled. That will happen all summer long unfortunately.

This sounded an interesting recipe. Might try it later this week.  I might try it using tomato paste myself, seems easier to me.

Chicken in Vinegar Sauce

Master French chef Paul Bocuse's recipe reflects his interest in lightening up the classics. For his poulet au vinaigre de vin, he's swapped fresh tomatoes for tomato paste, used lower-acid rice vinegar

in place of red wine vinegar and significantly reduced the amount of butter

4 Tbs unsalted butter
1 Tbs extra-virgin olive oil
4 garlic cloves, unpeeled
1 3/4 lb chicken, cut into 10 pieces
Kosher salt and freshly ground pepper
1/2 cup rice vinegar
2 medium tomatoes, seeded and cut into 1/2-inch dice
2 Tbs chopped flat-leaf parsley

1. In a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the garlic. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned all over, about 8 minutes. Add the vinegar and tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter and keep warm.

2. Boil the sauce over moderately high heat until slightly thickened, about 4 minutes. Remove from the heat.

3. Peel the garlic cloves and mash them into the sauce. Whisk in the remaining 2 tablespoons of butter and stir in the parsley; season with salt and pepper. Pour the sauce over the chicken and serve.

Servings: 4

Source: Food&Wine

Have a great day
 

Soccer, Asparagus Farm, Lunch,

I saw a couple of guys out measuring in the park the day before, today they had soccer pitches marked out and the kids were playing this morning. Always astounds me as their own grounds, right next door, are fairly extensive if a bit worn from kids plying all year I guess. Talking about it in exercise class I mentioned the tightrope walker and one of my neighbours said she had seen him complete the whole length of his rope. I never have. Matt watched the kids play for a bit and poo poohed them. As an ex soccer player, I guess nobody can play as well as he used to. That was one hell of a long time ago though.

Monday afternoon I went to the asparagus farm, only one more visit left and it will be all over. I will proceed to grouse about it for the rest of the year. Just checking  the calendar, I might just get two visits in before they shut down. They had strawberries so I bought some which we ate for supper - deelicious, had English double cream with them too. It is available in small quantities in a glass pot. Not cheap mind you not is it a dieter's friend. We also ate a pasta dish somewhat similar to the recipe below. Mine was made with Philly cheese though. I must try this with the goat cheese, I do love that taste.

Today, we have our foot nurse calling then we are going to lunch with friends, bet you can't guess where? Yeah, you're right,Mandarin Unfortunately, or fortunately, not sure which, we are going again next Tuesday to meet up with the friend who couldn't make it last week. I just joined their online community. Think this is going to be a kind of panel. We will see.

A recipe I found over the weekend.

Asparagus, Goat Cheese and Lemon Pasta

As it turns out, goat cheese makes a really great quick, creamy pasta sauce. And whether you blanch your pasta with asparagus or you swap in fava beans or string beans or seriously, you name it, this

comes together so quickly that I forgave it for not winning any beauty contests.

1 lb spiral-shaped pasta
1 lb slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 Tbs finely grated lemon peel
2 tsp chopped fresh tarragon plus more for garnish
1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
Fresh lemon juice to taste (optional)

1. Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.

2. Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season generously with salt and pepper, and lemon juice if you feel it needs a little extra kick

Servings: 6

Source: Adapted from Bon Appétit


Have a great day