Asparagus, Bowling, Tired

Horrors, I discovered this afternoon that asparagus is for sale and I didn't know about it. I will have to try and go early in the morning.

Went bowling today, had 2 fairly good games, we only play 2 games these days unless it is a league day. Cheaper and not so tiring.

Talking of tiring, for some reason I am having trouble staying awake this evening, so not much of a blog this time.

Here's a nice simple asparagus salad. One thing I am determine to try this year is making my own pickled asparagus.

Asian Asparagus Salad

1 1/2 lb young fresh asparagus
4 tsp soy sauce
1 tsp Sugar
2 tsp sesame oil

1. Cut asparagus into 1 1/2 inch lengths of the tender portions only. Should be 3 cups. The recipe book suggests a method of cutting the stalks on a slant, then rolling the spear a quarter turn and slice it again on a slant and therefore you get interesting shapes of the cut ends. Have a large pot of water boiling and blanch boil the asparagus for 1 minute. Then either run them under cold water of plunge into ice bath. This will set the color. Then place them on a towel and dry them.

2. In a small bowl mix the dressing ingredients until the sugar is all dissolved. Then mix the asparagus with the dressing and chill in a refrigerator for 2 hours and serve as a vegetable part of a meal.

Servings: 4

Source: WW Recipes

Have a great day
 

Chocolate, Shopping, Seafood, Doctor's,

Today, whilst shopping, I bought some Lindt chocolate with sea salt - plain chocolate that is. I was very disappointed, couldn't really taste any salt at all. I really don't  much like plain chocolate anyway so Matt has inherited it. He didn't even know chocolate was ever salted but doesn't mind it, wouldn't choose it though. I have had milk chocolate with salt and enjoyed it very much.

Must admit shopping really did a number on me today, my legs were really aching. The cashier said why didn't I use their electric carts, trouble is, their baskets wouldn't hold a week's shopping for us. I bought some Salmon for the weekend and whilst doing so, saw some Arctic Char which I love but as it was nearly 3 times the price of the salmon, I didn't buy it. Ahhhh. A restaurateur who used to have a place locally, used to smoke his own Salmon and also Arctic Char and it was absolutely delicious. I actually preferred it to the Salmon but sadly have never seen it smoked since.

I have been putting off going to the doctor's because it is impossible to park very close and it kills me to walk to her office. Today I phoned the office we used to go to and they agree to take us back. Bit of a trek but worth it, I can park right outside the door. I spoke to their Office Manager before going there and it turned out she was a woman I knew very well from before. She assured me they wouldn't take us back - kidding - and booked me in for 5:30. As it is in the same town as the Scottish bakery where I buy Cornish Pasties, I called them. They only had two left but they did have some scones so on the way to the doctor I picked those up. When I got to the doctor's I chatted to the Office Manger as well as us both re-registering - then I got to see the doctor who basically owns the place I believe. They have a bunch of doctors there plus two PAs so there is always a doctor around. Had a long chat with her and she is concerned about all the things our current doctor didn't seem to have time to worry about so I am to go for blood work and X-rays. She made me feel a lot happier about my health concerns, at least she is taking an interest.

It being latish when we got home, I grabbed a couple of subs and we had those for supper. I had said earlier I would watch Peter Rabbit again before I returned it and Matt said he would do so too. He hated it!!! He really doesn't enjoy stuff like that at all.

This sounded a good recipe. The author used organic products to make this, but I wouldn't do so because it tends to make groceries somewhat expensive. It is, of course, a choice. I actually found this recipe through Yummly.

Spinach and Gruyère Cheese Quiche with a Hash Brown Crust

For the Hash Brown Crust:
1 pkg frozen hash browns, thawed and squeezed dry
2 Tbs butter, melted
1 egg
A sprinkle of onion powder, garlic powder, Italian seasonings, salt & pepper
For the Quiche:
1/4 cup red pepper, diced
1/4 cup green pepper, diced
1/4 cup onion, diced
2 cloves garlic, minced
6 egg whites and 3 eggs
1/2 cup whole milk
1 1/2 cups Gruyère cheese
1 pkg baby spinach
3-4 slices Canadian bacon (or regular bacon)

1. For the Hash Brown Crust:

2. Add a little olive oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside

3. Combine the hash browns, melted butter, egg and spices in a bowl and put them in the pan pushing them up the sides

4. Cook in a preheated oven at 400°F for 20-25 minutes or until the hash browns start to crisp up

5. For the Quiche:

6. In a small pan, over low/medium heat, add a Tablespoon of oil and sauté the onions, pepper and garlic for 8-10 minutes or until soft and translucent. Add the spinach and cook another few minutes over low heat until wilted. Set aside to cool

7. In a bowl, combine the eggs, egg whites, milk, cheese and bacon. Add the cooled onions and stir to combine. Season with salt and pepper and pour into the hash brown crust pan

8. Reduce the heat to 350°F and bake for 45 minutes

Author: Debi
Source: Happily Unprocessed



Have a great day
 

DVDs, Bowling Leagues, Spying on the Royals,

I brought home Peter Rabbit from the library and watched it tonight. Some of it is absolutely hilarious and I thoroughly enjoyed the movie. I am now thinking of purchasing a copy. OK, I know it's for kids, but Matt thinks I am a big kid anyway. Can't remember if I mentioned I bought Paddington 2 which I also thoroughly enjoyed. You have to watch through the credits on that one as there is a great scene at the end. That was a tip from the daughter of the author.

Monday we had our banquet for the end of the Winter Season Bowling League. I am delighted to report I won the high triple although I thought earlier in the year I would be getting the high average. That was not to be, but it was nice to get the prize I did. Our new summer league starts on May 16.

Just caught the documentary Spying on the Royals talking about Edward VIII and Wallace Simpson. He really was a damned fool - she was screwing another guy at the same time. Not only that, Edward had ties to the Germans at the time and so he was being watched because of that too. More next week.

Another delicious sounding recipe.

Mushroom Crêpes

Crêpe Ingredients
1 cup plain flour
1 cup milk
a pinch of salt
1 egg

Mushroom Filling Ingredients
500 g swiss brown mushrooms, sliced
2 Tbs butter
2 cloves garlic, crushed
a pinch of salt and pepper, to taste
1 cup regular (heavy) cream
a pinch of dried thyme or a sprig of fresh
a pinch of sugar

1. In a large bowl, whisk the flour, milk, salt and egg until combined. The mixture should be quite thin.

2. In a small, light frying pan, heat a little butter over medium heat.

3. Pour a ladleful of the batter into the frying pan and immediately swirl around to create a thin layer over the bottom of the pan (you can find a video on how to make crepes here).

4. When the crêpe is dry on the top and has browned bits on the bottom, flip and cook the other side a minute or so, then remove from the pan and keep warm.

5. Continue with the rest of the crêpe batter. It should make about 6.

6. Meanwhile, in a large saucepan over high heat, sauté the mushrooms and garlic in the butter until cooked through and brown. I like to let them release their liquid and then let that liquid evaporate. I also at this point deglaze the pan with a little brandy or wine, but that's totally optional.

7. Add the cream, salt, pepper, sugar and thyme and let bubble up and thicken for a few minutes.

8. Set filling aside to cool a little, just enough to be able to handle.

9. Fill each crepe with a portion of the filling and roll up. Put crepe seam-side down into a baking dish that should fit the crêpes snugly.

10. Continue with the rest of the crêpes and filling.

11. Over the top of the crêpes, pour a little extra cream and grate your favourite cheese over the top

12. Bake at 200C until the crêpes are cooked through and the top is golden and bubbling

Author: Stacey
Source: Veggie Mama

Have a great day

Skin Cancer, Wind Storm, Recipes,

Thursday we went to the Cambridge Memorial Hospital (next town over) for Matt's cancer ops. In the end they took about 30 minutes, she even did an extra one which we had discovered on the side of his face. Before we left the surgery I noticed blood seeping from the dressings so sent for help. A nurse came and ended up giving us some gauze and saying it should be OK. Should is a good word. We had trouble with oozing blood all day long. I managed to add more dressings to the area and we more or less stopped it by the time he went to bed. We did the "put pressure on for 10 minutes" thing twice and it still didn't really stop it. Having phoned the Surgery office they told me if necessary to go back to Emergency at Cambridge Hospital. That was a fairly long trip to do again and we had already shelled out $12 for their parking lot once. Anyway, it seemed to be OK and in the morning it had definitely ceased to bleed. He had been told he could shower and get the dressings wet on Friday. We made sure he did NOT get his dressings wet. Leave that til Saturday if things are OK. Poor Matt wasn't too pleased with all this. Luckily however, he did not have any pain once the freezing had worn off, so that is something to be thankful for. The one we had found also bled but by the time we noticed, it had already dried up, thank goodness. After all that, I think I found another spot just under his hair line, will ask next week when he goes for a check up. Update: Matt is now without bandages and is looking pretty good I'm pleased to say.

I was not a happy camper on Friday. A wind storm had been predicted for late at night with winds up to 100 Km/hr. In fact it started at around 1 in the afternoon (we had the window open in the exercise class and it was already blowing up a gale) and it gradually got worse. Around 4:30 (I think) the power flickered then came back. Ten minutes later it flickered again and finally it completely went out around 4:45 ish. I was just about ready to put our supper in the oven so I was not very pleased. The power didn't return til around 8 or a bit after by which time we had made do with crackers and cheese for supper. Not very inspiring. By that time, also, the wind had stopped blowing and by 10 it was totally quiet. Of course nothing worked in our home with the exception of my cell phone.

Something wrong here, apart from lots and lots of cookbooks which I seldom use, I have Living Cookbook on my computer and print recipes from it. However, obviously I have lots of recipes which are favourites, so I keep the printed copies rather than keep wasting paper and ink. Fine, but I am now in possession of a folder with lots of recipes, admittedly split into food groups, but nevertheless there are a great heap of them which seems to defeat the whole object of having a recipe programme!!!

The farmer assures me the asparagus are now about 2 inches high and thinks he will have some for sale by the end of the week. Apparently the main problem was, because of the weather in April, the ground has been too cold. So, in hopes that he is right, here is an Asparagus Recipe which I think looks absolutely delicious.

Smoked Salmon Asparagus Quinoa Cake Eggs Benedict

Asparagus quinoa cakes topped with poached eggs, asparagus, smoked salmon and a buttery, lemony

hollandaise sauce.

1/2 cups butter, melted and hot
2 Tbs lemon juice, hot
4 Tbs water, hot
3 egg yolks
1 Tbs dill, chopped
salt and pepper to taste
4 eggs
4 asparagus quinoa cakes, see below
12 spears asparagus, blanched
4 oz smoked salmon

ASPARAGUS QUINOA CAKES
Asparagus and feta quinoa cakes with plenty of fresh herbs.
1/2 cup quinoa, rinsed
1 cup water or broth
1/2 lb asparagus, grated or processed
2 green onions, sliced
1 clove garlic, chopped
2 Tbs dill, chopped
2 Tbs parsley, chopped
2 eggs, lightly beaten
1/4 cup flour (I like to use whole wheat, use rice or quinoa flour for gluten free)
1/4 cup feta, crumbled
salt and pepper to taste
oil for frying

Place a large pot of water on one burner over medium heat for the poached eggs.

On a separate burner, bring some water in a double boiler to a boil, reduce the heat and let water stop boiling.

Place the egg yolks in the top of the double boiler and whisk until they begin to thicken.

Add 1 tablespoon of the hot water, whisk until the sauce begins to thicken again. Repeat 3 more times.

Whisk in the lemon juice.

Remove from heat and slowly whisk in the melted butter.

Season with the dill, salt and pepper and set aside.

Crack an egg into a bowl, swirl the water in the first pot and pour the egg from the bowl into the water and repeat for another egg.

Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.

Repeat for the remaining 2 eggs.

Place the asparagus quinoa cakes on plate, top with asparagus, smoked salmon, poached egg, hollandaise and garnish with dill.

 QUINOA CAKES

Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes and let cool a bit.

Mix the cooked quinoa with the asparagus, green onions, garlic, dill, parsley, eggs, flour, feta, salt and pepper, adding more flour if required.

Heat the oil in a pan over medium heat.

Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.

Servings: 2

Author: Kevin Lynch
Source: Closet Cooking

Have a great day

Lights, Bowling, Mushrooms, Skin Cancer,

We had a problem with our hall lights, we have a longish hall in our apartment. Called the Super, he couldn't fix it, he sent for the electricians. One of them arrived at 8:45 a.m. (embarrassing, still in my nightdress - you'd think they would have been courteous enough to let us know) and removed both lights and installed LEDs. Boy are they ever bright. Almost like daylight. Not sure I actually like it but I guess we will get used to it. I think our new lights may be even flatter than this one.

Monday bowling, the last one that counted, was terrible. Two of our team bowled ahead so it was just Matt and I. He bowled better than I did.

I washed some mushrooms one morning and then had noodles for lunch - I had intended spaghetti with mushrooms for supper but figured I shouldn't have 2 lots of pasta. I then Googled for how to

store washed mushrooms. Everything said don't wash them til you want to use them, yes, I know that, but what if you do what I did? No help at all. Next day: I put the washed mushrooms into a plastic bowl with a piece of paper towel pushed down onto them and then put them in the fridge. I am now in a position to tell you that they survived in perfect condition and were very tasty when used. Which now makes me wonder, why do they always say you mustn't wash mushrooms until you are ready to use them. Maybe one day I will wash some more and see just how long they keep in usable condition.

This morning, Thursday, Matt is having his skin cancer attended to. Keep your fingers crossed please.

I decided to make some coleslaw the other day, haven't done so in a while. I like my coleslaw very crispy, crunchy. I have had coleslaws that are really soft and to me not a bit enjoyable. This recipe is one I got from a friend in the US many years ago. It's a very simple recipe but one we both enjoy. I used red pepper as I didn't have green.

Selma's Coleslaw

1 head cabbage, hand shredded

2 sticks celery, shredded
1 cucumber, chopped
1 green pepper, seeded, chopped
1 med carrot, grated
1 large onion, or more, chopped
2 Tbs Mayonnaise (I use Hellman's)
1 Tbs Vinegar
salt and pepper

1. Prepare vegetables in a large bowl. Mix mayonnaise, vinegar and seasonings. Toss vegetables in dressing. Taste and adjust seasoning to preference.

Have a great day

Bouquets, Victoria and Abdul, Paddington 2, Skin Cancer Procedure,

Sunday morning on GMA they were talking about THE wedding and flowers etc. and I suddenly thought "why do women carry bouquets". I Googled and according to legend, during the 15th century, people took their yearly baths in May and would generally get married in June. Just to be safe, brides carried bouquets to mask the smell of body odor. ... Another old and popular custom for carrying a bouquet, was to ward off evil spirits. I know the tradition of the white wedding dress started with Queen Victoria. 

Talking of Victoria, we watched Victoria and Abdul the other day. What an interesting story - I Googled again and apparently the royal household endeavoured to remove all trace of the relationship once Victoria died and it wasn't until 100 years later that the story surfaced. Things have changed mightily, but I can imagine how horrified they were at the time. Not only was Abdul supposed to be a servant, but he was 'dark skinned' too. They were pretty upset about her relationship with John Brown, but at least he was a white man. It seems Queen Victoria was ahead of her time. I might say Judi Dench is absolutely marvellous as Queen Victoria, both in Mrs. Brown and Victoria and Abdul. Much to my surprise, Matt watched it right through and didn't disappear to bed half way through.

I got my copy of Paddington 2 on Friday. Haven't yet had a chance to watch it. But if it is as good as the first movie I will enjoy it.

No, I'm not back in full swing yet. Matt has a skin cancer procedure on Thursday so that will take up some of my time. He has had to stop taking his blood thinners for a few days which always makes me feel nervous. 

Still no sign of asparagus yet. I am suffering I tell you, suffering!!!

I am not familiar with farro although it seems to be cropping up in a lot of recipes lately. This one looked particularly appealing.

Spring Vegetable Grain Bowl

This dish is all about clean flavors and distinct textures. Farro provides satisfying chew, while the raw shaved veggies soften slightly in the vinaigrette to become perfectly crisp-tender. To blanch the peas, cook in boiling water for 1 minute or until crisp-tender, then dunk in an ice bath for 1 minute to stop

the cooking. A mandoline or vegetable peeler makes quick work of thinly slicing vegetables.

1 1/2 cups uncooked farro
3 cups water
1 1/4 tsp kosher salt, divided
2 Tbs extra-virgin olive oil
1 Tbs sherry vinegar or white wine vinegar
1/2 cup roughly chopped beet greens or arugula
1/4 cup blanched English peas
2 baby carrots, thinly sliced
1 green onion, thinly sliced
1 celery stalk, thinly sliced
1 small red beet, peeled and thinly sliced
2 oz goat cheese, crumbled (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley

1. Combine farro, 3 cups water, and 3/4 teaspoon salt in a small saucepan over medium-low; cook, covered, 25 minutes or until farro becomes tender. Place farro in a strainer; drain well.

2. Place hot farro in a large bowl. Add remaining 1/2 teaspoon salt, oil, vinegar, greens, peas, carrots, onion, celery, and beet; stir gently to combine. Top evenly with cheese and parsley

Servings: 5

Source: Cooking Light

Have a great day
 

Taking a Break, This 'n That,

I'm going to be taking it easy for a day or two. So there may not be many posts from me for a bit.

One thing, I have broken down, I hate what I think of as coulottes and what are called Capri pants here, but I saw some in the Avon catalogue so thought I would order them. We shall see, I have them but haven't yet tried them on.!!

Today, Thursday, we are going on the Travel League bowling. That means lunch at the Red Lobster and bowling at the alley where we normally bowl - Matt and I have not been doing the travelling this year.

I thought this rice looked delicious.

Mexican Rice

A quick and easy Mexican style red rice that is the perfect side!

1 Tbs oil
1 onion, finely diced
1/2 jalapeno pepper, finely diced
1 clove garlic, chopped
1/4 tsp cumin, toasted and ground (optional)
1 cup long grained rice
1 1/2 cups chicken broth (or vegetable broth or water)
1 (14 ounce) can diced tomatoes (I like fire roasted)
salt and pepper to taste
1 Tbs cilantro, chopped (optional)
1 Tbs lime juice (optional)

1. Heat the oil in a medium saucepan over medium heat, add the onio and cook until tender, about 3-5 miutes before adding the jalpen, garlic, and cumin and cooking until fragrant, about a minute.

2. Add the rice, mix in the broth, tomatoes, salt and pepper, bring to a boil, reduce the heat to medium-low, and simmer, covered, until the liquid has been absorbed and the rice is tender, about 17-20 minutes.

3. Mix in the cilantro and lime juice and enjoy!

Servings: 4

Tips
Option: Replace the oil with bacon grease or lard.

Option: Omit the jalapeno pepper or replace it with, or add 1/2 teaspoon chili powder or cayenne to taste. (I like chipotle chili powder for the extra smokiness.)

Option: Replace the canned tomatoes with 1 cup diced fresh tomatoes!

Option: Add frozen peas, and/or diced carrots, corn, etc!

Author: Kevin Lynch
Source: Closet Kitchen

Have a great day
 

Asparagus, Shopping, Lunch.

It was so sunny and nice on Sunday and Monday I had hope for the asparagus, but today was dull and damp. Oh well, I guess it will grow when it grows.

Didn't do much of anything today except our usual shopping when I think I purchased the store again.  Luckily I had $50 in points which reduced our bill somewhat.

I was looking at some lunch recipes, including salads and I remembered when I used to work Matt would often make a salad for me to take. I remember the first occasion when I took the lid off the Tupperware with my salad and Matt had shaped a carrot and some grape tomatoes to look like something somewhat intimate!! Luckily the girls with whom I ate lunch thought it was hilarious. That was such a long time ago now. Here is an interesting lunch which I wouldn't have minded back in the day.

Crunchy Fish and Creamy Coleslaw Wraps

Fish tacos are all the rage, but we’ve done one better…we’ve got a fish taco all wrapped up in a tortilla! Sole is breaded and baked, a quick and tangy cabbage slaw is whipped up and all are

wrapped up in a tortilla along with juicy tomatoes and creamy avocado. Tacos have nothing on this scrumptious sole’n’slaw sandwich!

Baked Fish Sticks
1 cup dry bread crumbs
1 cup panko (Japanese) breadcrumbs
2 Tbs olive oil
2 tsp grated lemon zest
½ tsp dried thyme
½ tsp dried oregano
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup flour
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 egg, lightly beaten
1 ½ lbs sole fillets, sliced into strips
Creamy Coleslaw
½ cup mayonnaise
½ cup sour cream
2 Tbs cider vinegar
1 Tbs honey
1 Tbs fresh lime juice
½ tsp Sriracha sauce
½ tsp kosher salt
4 cups shredded cabbage
¼ cup chopped Italian flat leaf parsley
6 (10-inch) flour tortilla wraps
Tomatoes, sliced
Avocado, sliced

1. Preheat oven to 450ºF. Place a baking rack coated with non-stick cooking spray on a baking sheet. Place the bread crumbs, panko, olive oil, lemon zest, thyme, oregano, salt and pepper in a food processor. Process 10 seconds, until finely ground. Transfer to a shallow bowl. Place flour, salt and pepper in a second shallow bowl. Place eggs in a third bowl. Coat each piece of fish in the flour, shaking off any excess. Dip into the eggs, followed by the breadcrumb-panko mixture, being sure to coat the fish well. Place the coated fish on the baking rack and bake 12-15 minutes. Remove from oven and let cool slightly before assembly.

2. For the coleslaw, in a large bowl, whisk together mayonnaise, sour cream, cider vinegar, honey, lime juice, Sriracha sauce and salt until well combined. Toss cabbage and parsley with dressing. This can be chilled for a few hours until assembly.

3. To assemble, place wraps on a flat surface. Spoon a small amount of coleslaw down the center of the tortilla. Top with one or two sticks of fish (depending how large they were cut), top with avocado, tomato and then an additional spoonful of coleslaw. Fold in the sides of the tortilla, then roll up “burrito-style”. Repeat with remaining wraps.

Yield: 6 fish stick wraps

Source: Zoomer

Have a great day

Egypt, Facebook, Weather, Asparagus, Bowling.

I have been learning more about Egypt over the last few weeks. First there was the film about

Howard Carter and his discovery of the tomb of King Tutenkhamun, then there is the series "The Story of Egypt" which is showing on Sunday evenings on TV Ontario - Professor Joann Fletcher is exploring Egypt and it's rises and falls. Something I learned last night, most of the grave robbing was done by the priests who wanted/needed the gold in the royal tombs so the mummies were unwrapped, stripped of anything of value, re wrapped in linen and then all basically chucked in a heap. Fortunately they did not find Tutenkhamun's tomb. Then it turns out that this tomb's priceless treasures were probably not for him at all but from other regalia. For instance the golden mask, with which we are all familiar, has pierced ears which has led them to believe that the original mask was made for Nefertiti and then re worked for Tutenkhamun.

I was thinking just how pernicious Facebook is. I try not to go there too often but every so often I either need to contact someone or a message comes through and once I get there and do what I have to do, I find myself going down the page checking on what people are saying at the moment. Three hours later.... an exaggeration, but it is so easy to get caught.

On Sunday I phoned the farm where I buy fresh asparagus. The snow is beginning to clear and today the weather was quite warm and sunny. It even reached 18°C. The farmer said to call back around May 5 or keep an eye on their Facebook page. Today he posted a picture of the rhubarb just poking its head up through the straw. A year is such a long time to wait. People were wearing shorts today and Matt didn't wear a jacket. I teased the bowling alley owner that someone else had gone into shorts before he had. He is always first and last each season. My bowling, by the way, was appalling. I didn't reach my average once. Mind you I was aching somewhat more than usual, don't know if that made a difference.

I'm always on the lookout for something different for breakfast and this recipe fills the bill.

Artichoke and Egg Tartine

For a Mediterranean-inspired breakfast, serve up fried or poached eggs on top of sautéed artichokes and toast. If you can't find frozen, be sure to rinse canned artichoke hearts well—they're saltier than
frozen. Serve with hot sauce on the side, if desired.

1. Heat oil in a small skillet. Add artichoke hearts, scallion, oregano and pepper; sauté until hot. Spread on toast and top with eggs.

Author: Breana Lai
Source: EatingWell Test Kitchen

Have a great day

Packaging, Scams, The Queen,

I have always hated blister packs on medications, and now, for one of Matt's  medications, they have made tinfoil packs and the backs have to be peeled off individually. They prick your fingers whilst you are handling them and they are a pain in the 'you know where'. I have complained to the manufacturer but I don't suppose they will make any changes. The meds used to come in a plastic bottle so what we do now is open a whole bunch at once and put them in the bottle which we have saved. I put out our medications for the week and messing with these foil things is really aggravating.

The other day I had a phone call telling me that a transaction worth $xxxx had taken place in my account at the Royal Bank. I assured them I didn't have an account at Royal. Today I had another call saying a transaction for $300 had taken place at 2 a.m., was it me. I just hung up. Any transaction I make is reported on by email from my bank to alert me to such transaction. If it ain't me I can do something about it. THEY DO NOT PHONE. Nor do most banks as far as I am aware. Even if they did, they would be unlikely to have a strong East Indian accent. Not impossible I know, but unlikely. There are so many scams out there, particularly targeting older people, some of whom may not be totally "up to snuff" and when they get a call saying a grandkid is in jail and needs bail money or something, they will often pay it not realising it is a scam. This is so tragic because often people like this really can't afford the money in the first place even if it were true.

As most of you will be aware, it was the Queen's 92nd birthday on Saturday. I always remember the date, April 21, because the first year of her accession my cousins, who's birthday it was that day too, tried to kid me that the National Anthem playing on the radio was actually for them. This ensured that these were birthdays I have never forgotten. Of course the Queen also has an official birthday on June 9 when she troops the colour. She used to ride on horseback for this but these days she rides in a carriage. I wonder if she still rides at all - a passtime she used to really love. Apparently she does, although she says these days she is a fair weather rider as she doesn't like to get cold and wet. I am somewhat younger and I never liked to get cold and wet LOL.

This is the second recipe I have posted recently which includes chicken and spinach. I enjoy it. Many would use precooked rice but I never do so. Quicker if you do, obviously.

Chicken-Tomato Skillet

Yes! You can make chicken and rice in 20 minutes. When a craving for comfort food hits and you need it in a hurry, this fast take on chicken and rice hits the spot. Stirring chopped baby spinach into warm brown rice is a smart way to get more vegetables and jazz up an otherwise plain starchy side.

1 Tbs olive oil
1 lb skinless, boneless chicken thighs, cut into bite-size pieces
1/2 tsp kosher salt, divided
1/2 tsp black pepper, divided
1 cup grape tomatoes
1/2 cup sliced white onion
1 garlic clove, grated
1 tsp chopped fresh rosemary
1 1/2 cups unsalted chicken stock
2 Tbs all-purpose flour
1 (8.8-oz.) pkg. precooked microwavable whole-grain brown rice (such as Uncle Bens Ready Rice)
3 cups fresh baby spinach, chopped
1 teaspoon lemon zest
1 tablespoon fresh lemon juice

1. Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to skillet; cook, without stirring, until chicken begins to brown, about 4 minutes. Add tomatoes, onion, garlic, and rosemary. Cook, stirring occasionally, until onion is tender and tomatoes begin to soften, about 3 minutes.

2. Whisk together stock and flour in a bowl until combined. Add to chicken mixture; stir and scrape browned bits from bottom of skillet. Bring to a boil. Cook, stirring often, until sauce thickens, 3 to 4 minutes.

3. Heat rice according to package directions. Place hot rice in a medium bowl; add spinach, lemon zest, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Toss to coat (hot rice will wilt the spinach). Divide rice mixture among 4 plates; top evenly with chicken mixture.

Tips
Cut chicken into bite-size pieces so it cooks in just a few minutes, use precooked rice and heat it in the microwave, then use the hot rice to wilt the spinach for you while you finish the chicken. Fresh thyme, chopped basil, or parsley are all good stand-ins for the rosemary. Round out the meal with a glass of sauvignon blanc.

Source: Cooking Light



Have a great day
 

Tutenkhamun, Bowling,

Those of you who know me, know I don't watch much TV. Jeopardy is my favourite and that's about

it on a regular basis. This week I seem to have been glued to Public Television. Stories of the dangers of Victorian homes, stories about the Queen and more about the weather and climate changes of our world. Thursday night was the same. They had an excellent programme from the ITV channel in England called Tutenkhamun. It started at 8 and went through til 11 with slight programme breaks - not long at all. I was fascinated from start to finish. It was basically all about Howard Carter who found the Royal Tomb and of Lord Carnarvon who was his sponsor. It was all about the vicissitudes they went through before actually discovering the tomb and then even more after having discovered it. Everyone believed Carter was wrong and that the area where he was digging had been gone through thoroughly and that there was nothing else to be discovered. He proved them wrong. It didn't help that the Egyptians were very anti British, sometimes violently, at  the time with, I might say, very good reason. There was one scene at the end of World War I where someone was complaining about Carter to the army and saying he spoke like the locals, dressed like the locals and even ate his meals with them. He was therefore presumed to be unstable and the army let him go. To us this seems incredible. Anyway, if you ever get a chance to see this production, I can highly recommend it. A movie but excellently done IMHOP  - there was a romance between Lord Carnarvon's daughter and Carter. Who knows if that happened or not. I just did a bit of research and the author apparently believes, from many sources, that they did have a romantic relationship but the Carnarvons emphatically deny it, well they would wouldn't they?

We went bowling this afternoon, played two games and Matt beat me both times. Horrifying. When we got home I spoke to our neighbour who arranges the coffee klatches and I have printed up business cards with invitation/reminders to everyone to try and attract more people to the group.

So now I am late for my bed.

This is a delicious recipe which I haven't made in a long time, not sure why.

Chicken Breasts in Island Aromas

1- 1/2 tsp olive oil
1/4 cup finely chopped scallions (4 bulbs)
2 Tbs finely chopped shallots (2 shallots)
2 Tbs chopped fresh mint
1/2 tsp fennel seeds, ground
1/2 tsp powdered ginger
2/3 cup fresh orange juice
1/4 cup lemon juice
1/4 cup dry sherry
1- 1/2 tsp sugar
4 boneless, skinless chicken breasts
2 tsp grated orange zest
1 tsp grated lemon zest
salt and pepper to taste
2 sprigs Rosemary
1/2 cup dry white wine

1. Preheat oven to 350°F. In a small pan heat oil over med heat. Add scallions, shallots, 1 tbs mint; sauté until softened, 2 - 3 mins. Stir in fennel and ginger. Add orange juice, lemon juice, sherry and 1 tsp sugar; bring to a boil. Simmer until reduced by half, 5 - 10 mins. Set aside

2. Place the defatted, trimmed, chicken skinned side down on board. Make a horizontal slit on thinner, long edge, cutting nearly through to opposite side. Open each breast to form two flaps and sprinkle with zests. Season. Pat closed and place between plastic wrap. Pound to flatten slightly.

3. Place rosemary sprigs on bottom of a baking dish, put chicken on top, season. Pour wine and warm citrus sauce over. Bake uncovered 25 - 30 mins until chicken not pink inside. Transfer to platter and keep warm.  Discard rosemary.

4. Pour sauce into pan, boil, reduce by half. Taste and adjust seasonings. Spoon over chicken and sprinkle with remaining mint.

Servings: 4

Source: Eating Well

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Victorian Home, Climate and Weather, Salmonella

I guess I didn't check properly, and it appears that what I was watching on Tuesday evening was Part 2 of Hidden Killers of the Victorian Home. Which I am adding here.

With the result that what I was talking about in my blog yesterday was detailed in this segment today showing the adulteration of food and the deaths of children through Bovine TB in milk.

So then on Wednesday night we watched Nova which was all about climate change and how it affects our weather and the research scientists having been doing on the problems. There is absolutely no doubt our burning of fossil fuels has fueled (pun not intended) the problems the earth is facing and they explained it really well. Not something I will try and do, but they explained how the melting ice has already increased sea levels and showed coastal towns in the US which are subject to regular flooding and showed the Maldive Islands which are losing land rapidly and being regularly flooded too - islands which are likely to disappear before too long. They have proved that the earth changes regularly over the centuries, but that the current heating up period has been badly exacerbated by us. The Polar ice caps are disappearing rapidly and the oceans are warming up. The implication was that it isn't too late to reverse the trend but something has to be done now. My one consolation about how we are ruining our home is that I won't be here long enough to see the total devastation we are bringing down on ourselves.

In light of the recent recall of millions of eggs, I came across this article from Extra Crispy which answers the question "what is Salmonellay anyway?" I have not heard of a similar recall in Canada so I hope our eggs are OK.

Although these are vegetarian, I thought they looked quite delicious. I hope you do too.

Cheesy Twice-Baked Sweet Potatoes With Black Beans and Avocado

We all love a classic twice-baked potato. Why not put a more nutritious spin on the side dish by swapping in sweet potatoes and adding protein-packed black beans? When topped with creamy avocado and crunchy toasted pepitas, each of these potatoes can stand alone as a main—that both the kids and adults will devour. We opted for Pepper Jack cheese to add some heat, but anyone not a fan

of spicy can swap in Monterey Jack or Cheddar. Broiling the potato skins before filling them with the sweet potato mixture crisps them up so they can serve as a sturdy base.

¼ cup raw pepitas
3 Tbs plus 1 tsp. olive oil, divided
1 ¼ tsp kosher salt, divided
Freshly ground black pepper
4 medium-size sweet potatoes (about 2 ¾ lb.), halved lengthwise
1 15.5 oz can black beans, drained and rinsed
6 oz Pepper Jack cheese, grated (about 1 ½ cups)
1 ripe avocado, chopped

1. Preheat oven to 425°F. Toss pepitas with 1 teaspoon of the oil, ¼ teaspoon of the salt, and several grinds pepper on a rimmed baking sheet. Rub potatoes with remaining 3 tablespoons oil and place cut side down on a second rimmed baking sheet. Add a few grinds of pepper. Transfer both baking sheets to oven.

2. Bake pepitas until golden, 5 to 6 minutes. Remove from oven. Continue baking potatoes until very tender, 22 to 28 minutes more. Let cool slightly, about 5 minutes, then scoop potato flesh into a large bowl. Return potato skins to baking sheet.

3. Increase oven temperature to broil and position top rack 6 inches from heat. Broil potato skins until crispy, 1 to 2 minutes.

4. Add black beans, a few grinds pepper, 1 cup of the cheese, and remaining 1 teaspoon salt to sweet potato flesh and stir to combine. Divide mixture among skins and top with remaining ½ cup cheese. Return to oven and broil until cheese is melted, 2 to 3 minutes. Top with avocado and pepitas.

Servings: 4

Source: Real Simple

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Victorian Homes, Books, Weather,

We have just been watching an incredible programme about the lack of safety in Victorian homes and detailing all the hazards. Foods, such as bread, were adulterated with harmful products to make them appear better. Milk was made to appear fresh with an addition which made it appear more palatable but which disguised the tuberculosis in the raw milk and cause thousands of deaths in children. Then there were baths heated by gas which could literally boil you to death. Servant's stairs you could easily fall down and break your neck. Many did. I just discovered I could get the programme online so if you are interested here it is. It really is fascinating to watch.


Next week the programme will be about Edwardian homes. I shall make sure to watch that.

I had a problem earlier with my email. I couldn't send anything although I could receive emails. Worked for a while with a technician from my ISP and eventually we found that one of the Port numbers had somehow got change. He said it had happened to him once (I thought it was my fault) but he assured me that it wasn't. Took a lot of time to sort out though. Whilst we were waiting I was telling him about books I read because of my email address which is the name of a dragon in Anne McCaffery's Pern books. I finally steered him to Goodreads. He apparently liked sci fi so he should find lots there for him to enjoy.

Because the weather couldn't seem to make up its mind, it was snowing hard one minute and stopped the next, we decided to go shopping early, just in case. As it turned out the roads were fine and we wouldn't have had any problem in the afternoon because the snow more or less stopped. However, better to get it done. Like many others, I do so wish we could have some spring weather.

I thought these looked absolutely delightful. They said serves 16, I thought that was ridiculous, obviously one would eat more than one.

Taco Salad Bites

These bite-size appetizers have all the flavors of your favorite taco salad -- zesty ground beef, smooth sour cream and, of course, a crunchy tortilla shell. Taco seasoning varies greatly depending on the

brand, so make sure to taste yours before you add it to the meat and adjust the salt in the recipe accordingly.

Nonstick cooking spray, for spraying the wire rack
1 lb(s) ground beef (90/10)
2 Tbs taco seasoning
Kosher salt
16 cup-shaped corn tortilla chips
4 oz Pepper Jack cheese, cut into 16 cubes
3 Tbs sour cream
1 cup thinly sliced Romaine lettuce
1 small plum tomato, diced
Hot sauce, for serving

1. Position an oven rack in the top third of the oven and preheat to 425ºF. Set a wire rack over a baking sheet and spray generously with cooking spray.

2. Use your hands to mix the ground beef, taco seasoning and 1/2 teaspoon salt in a medium bowl until just combined. Drop heaping tablespoons of the meat mixture onto the rack (about 16 total), then use your hands to roll the portioned meat into balls. Press a tortilla chip into the top of each meatball, making sure that the meat goes mostly up the sides of the chip (be careful not to break the chips). Put 1 cheese cube in the middle of each chip.

3. Bake, rotating the baking sheet once halfway, until the meat is just cooked through and the cheese is melted, about 8 minutes. Transfer the bites to a large platter, top with a dollop of sour cream and sprinkle with the lettuce and tomato. Serve with hot sauce.

Yield: 16 Taco Bites

Source: Food Network

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Weather, Taking Tea, The Queen,

The weather is not being my friend lately. Today bowling was cancelled because of the weather. We could have gone and played on our own but their parking lot hadn't been ploughed so we might have got stuck or something. Not only that, it is delaying the growth of the asparagus which now needs lots of sun to warm it up. Although I have been reading, I am actually somewhat bored and want to go.

The other day I saw someone talking on GMA I think saying Meghan Markle had had to be taught how to have tea with the Queen and commented about raising the baby or pinky finger. Sorry, that is NOT done in polite circles. I don't know where the idea started but it is something North Americans have got hold of and think that is the correct way to hold one's cup. I can assure you it is not. In fact it is considered most impolite and elitist. i.e. people trying to look better than they are socially. Maybe they were saying Meghan was being taught not to stick her finger out. I would actually imagine there are quite a few lessons Meghan had to learn in order to become a member of the Royal Family.

I keep thinking of things I want to write about and don't stop to write them down and guess what, they just float away like the unicorns in the Irish song.

Just watched another programme about the Queen. She really is an incredible person and has done a fantastic job over the years. It was interesting to see the quality of some of the old film when she got married and then when she was crowned and compare it with modern film of her. Amazing what we watched then and thought was wonderful. She certainly seems to have adapted to the times, telling us how heavy the coronation crown was and how it could have broken her neck and also how uncomfortable the carriages were/are.  They also displayed a book collection of stamps from the Empire/Commonwealth. Bob Scotney would have loved that collection. Apparently after the collapse of the Empire, Australia used a Koala and a Platypus on their stamps. Don't know what other countries did but I thought that was rather appropriate. There was a lot about her dress designers, Norman Hartnell and Hardy Amies which was very interesting. Also about her handbag. She apparently has said that she doesn't feel dressed without it. They said all the things she carried in it, can't remember what they all were but one item was a pocket knife with all the gadgets on it!! She also carries a photo of Prince Andrew.

The name of this pie attracted my attention and then when I read about it, I thought it sounded quite yummy.

Crack Pie

Anyone who has taken a bite of Milk Bar's best selling crack pie immediately knows the reason for the sassy name. This rich, salty-sweet pie recipe has an irresistible oat cookie crust.

Oat Cookie Crust
Nonstick vegetable oil spray
9 Tbs (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 Tbs (packed) golden brown sugar, divided
2 Tbs sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 tsp baking powder
1/8 tsp baking soda
1/4 tsp (generous) salt

Filling
3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 Tbs nonfat dry milk powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 Tbs heavy whipping cream
4 large egg yolks
1 tsp vanilla extract
Powdered sugar (for dusting)

Oat Cookie Crust

Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.

Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

Filling

Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight

Servings: 10

Tips
DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.

Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

Source: Bon Appétit

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Spring? Book, Roads,

April 14 and the park outside our windows is white once more. They did forecast it, but you never know. Well now I do. I always say the worst snow storm I ever remember was in April. At least this fall is not as bad as that one. I looked out of the bedroom window and this sight amused me.

Anyone for tennis? The nets look so lonely in all that whiteness.

Just finished Many Waters which is one of the Wrinkle in Time series. Bit slow going at first but in the end, I enjoyed it. The basic concept is the Noah's Ark story.  I think I have only one more book in that series to read. I have enjoyed all the stories.

Of course we are hoping the roads will be clear tomorrow to go bowling. They aren't too snow covered at the moment but they are certainly not clear.

Tried a new dessert sold by our local grocery chain. It was a chocolate cheese cake although the texture was more like a mousse. It was good. I bought two but Matt decided to stay with his plain cheese cake so one more more me next weekend. It's the only time, basically, that I allow myself a dessert.

Asparagus, at least farm fresh asparagus, is not yet available in our neck of the woods, but here's another recipe for when it is.

Garlic Balsamic Baby Potatoes With Asparagus

1 1/2 lb (650g) baby potatoes, cut into quarters
1/2 lb (220g) asparagus, trimmed
4 clove garlic, minced
3 Tbs olive oil
4 Tbs balsamic vinegar
A generous pinch of salt and pepper

1. In a small bowl, infuse minced garlic into 3 tablespoons olive oil. In the meantime, boil salted water in a large pot and pre-cook potatoes for 8 minutes. After 5 minutes, add the asparagus and cook for the 3 minutes remaining with potatoes. Then drain and set aside.

2. In a large skillet over medium heat, heat 2 tablespoons of the infused olive oil (without the garlic) and stir in potatoes. Stir with a wooden spoon to coat potatoes in infused olive oil. Cook potatoes until golden, about 5 minutes. Remove potatoes from the skillet and set aside.

3. In the same skillet, add remaining olive oil with garlic and cook asparagus, tossing regularly for 3 minutes. Return potatoes back to the skillet. Drizzle with balsamic vinegar and season with salt and pepper. Toss to coat fully and cook for 4 or 5 more.

4. Season with extra balsamic vinegar, salt, and pepper. Serve immediately and enjoy!

Tips
You can switch asparagus in favor of green beans.

Infuse oil with garlic for a little longer, like 15mn, if you have time.

If you make this recipe with regular potatoes instead, pre-boil a little longer and cook for 5 minutes more in the skillet.

Serve with grilled chicken, pork chops or steak, it’s delicious!

Source: Eat Well 101

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Headaches, Book, Bowling,

One learns things from the most surprising sources. Wednesday morning our cleaner came and later in the morning, when she turned on the vacuum cleaner, I realised I had a headache. I joshed her and said she made so much noise etc. then she said maybe it was the pressure (i.e. barometric pressure). That had never occurred to me before. Thursday morning I had another slight headache and decided to do some Googling. Apparently if you are prone to migraines (which I certainly was although not so much now) apparently barometric pressure changes are thought to cause you headaches and even migraines. I've only been having them since I was a kid and had never heard that before. My mother used to have them and she called them "sick headaches". I think she got them for longer than I because I remember once  they went to some friends for the weekend and she had a migraine all the time. If you have never had one, you are very lucky although it does seem that when you are older they get less frequent and, in my case, pretty rare. There are times I felt I could have cheerfully cut the top of my head off.  Now I find a lot of it could have been triggered by the pressure.

Just finished J.D. Robb's Dark in Death, I really love this series of books although I am not sure I haven't missed one or two. Thinking about going back to the beginning, maybe. There are actually about 46 of them and it would be a lot of re-reading. Not only are they excellent books about the future, great Homicide Stories and a marvellous love story all intertwined. The author, J.D. Robb is a nom de plume of Norah Lofts who's stories I have not followed much, read one or two, not a patch on the J.D. Robb books. I really think I will read them again, from the library of course, would cost a fortune to buy them all.

Bowling again today, none of it very good. I got a tad annoyed with Matt, there were a group of four with whom I had become friends whilst he was recuperating from his broken ankle. They are somewhat handicapped mentally, but not badly, but he was complaining because they made too much noise. It was actually just one of them. He is a whizz bowler mind you and was telling me how well he had done in competitive bowling lately. We used to compete, but not any more. For some reason our bowling alley doesn't hold any competitions other than for Junior Bowlers. The other local alley does so though. However, at our time in life, I don't suppose we would compete now anyway.

Being a nut about asparagus, I am always on the lookout for new recipes. This is one I came across the other day. Only problem is I just ran out of Orzo and couldn't find any in the store the other day.

Grilled Asparagus Pasta Salad

1 cup orzo
1 bunch asparagus
3 roma tomatoes sliced
1 inch sliced red onion
2 Tbs drained caper berries
2 Tbs lemon juce
2 tsp Dijon
1 Tbs maple syrup
1/4 cup olive oil plus more for grilling
1/2 tsp salt/pepper
1/4 cup chopped parsley
2 Tbs mint
1/4 cup goat cheese crumbles - optional

1. Heat grill pan or grill on medium heat

2. Cook orzo in large pot of boiling salted water. Drain and put in a bowl.

3. Grill asparagus spears, halved roma tomatoes and onions until tender with a few char/grill marks. Remove from heat and chop asparagus into 1 inch pieces, tomatoes into bite size and chop onion.

4. Add veg to bowl with orzo. Whisk together capers, lemon juice, Dijon, syrup. Gradually add olive oil. Toss veg and orzo in the dressing then add herbs and/or cheese and toss again before serving.

Source: The Everyday Chef

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Bowling, Weather, Kitchen Tip, Clean Stove Top,

We bowled a couple of games this afternoon and I had two really good ones, Matt had one really good one. Why oh why can't we do that on the Monday?? We have 4 more Monday's for the league and then May 14 is our banquet and prize giving. I certainly won't get my average back high again now. Pity.

It's been snowing today, not much, but constant. Then freezing rain is forecast for the weekend. I thought it was supposed to be Spring. I can't believe it. The asparagus season is being delayed because of this weather too. Now that is serious!!!!! Everyone is complaining, but there really isn't a damned thing we can do about it.

Saw an excellent suggestion online today, when you are sautéeing or frying something, cover up the other rings on your stove top with foil so they don't get splashed with fat. Not only that, you can use them as a spoon rest if you need one.

I like broccoli salads and thought this one sounded good, anything with bacon after all.

Broccoli Salad with Bacon

Classic broccoli salad, the perfect dish for a potluck, is updated with cauliflower, bacon and a sprinkle of crunchy sunflower seeds in this so-easy recipe that's sure to be a new picnic favorite

½ cup mayonnaise
1 Tbs whole-grain mustard
1 Tbs cider vinegar
1 small clove garlic, grated
1 tsp sugar
¼ tsp ground pepper
4 cups finely chopped broccoli crowns
1 cup finely chopped cauliflower
1/4 cup finely chopped red onion
3 slices cooked bacon, chopped ( ¼ cup)
3 Tbs sunflower seeds, toasted

1. Whisk mayonnaise, mustard, vinegar, garlic, sugar and pepper in a large bowl. Add broccoli, cauliflower, onion, bacon and sunflower seeds. Stir to coat.

2. To make ahead: Refrigerate for up to 1 day.

Servings: 5

Author: Carolyn Casner
Source: EatingWell

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Cream, Flattish Tire, Shopping,

I keep seeing tips for storing cream which involves whipping it with sugar and then freezing dollops to use on desserts. I have been doing this for a while, but I don't sweeten my cream, what if I need it for soups or other savoury dishes? Or do these people only use cream for desserts? It is also useful if you need sour cream and don't have any. You just add the cream and some lemon juice, does the job pretty well. Wouldn't work if you'd already sweetened it though.

Forgot to mention, at bowling yesterday, a friend came up to me and told me the back tire on our car was extremely low on air. When we were ready to leave the younger owner came out with us and blew up the tire for us with our gadget intended for the purpose. Funnily enough I don't ever remember seeing it before. We used to have a much bigger gadget which had a light on it for roadside emergencies and other stuff, don't remember now. No idea what happened to it nor where I got the present one from. Anyway, we were very grateful to him for doing the job for us. He really is a nice man. I was going to say "young" man but although he is young to us, he wouldn't be young to a lot of people as he's in his early 50s. His kids, for instance, wouldn't think of his as young I suppose.

Today was foot nurse day and then in the afternoon, shopping. This time I didn't purchase the whole store. I didn't get everything on my shopping list either because a) I had lost Matt and b) lost energy. Matt was sitting on the bench near the check outs which is where I had actually figured he had got to.

I thought this was a great idea for making a Quiche. Especially if you are a pasty flop like me.

Bread Bowl Lazy Quiche

1 8-9 inch  round sourdough boule, top sliced off and hollowed out, leaving about 1/2 inch of bread.
6 eggs
1 1/4 cup whole milk
3/4 cup half and half
1 1/2 cups filling (I like chopped spinach, onion and cubed ham)
Salt and pepper
8 oz of cheese slices (I use smoked gouda, Havarti, or muenster because they mold well and don’t crack)

1. Heat your oven to 375°F. Place your round of hollowed bread on a cooking sheet. Line the bread bowl with the slices of cheese, overlapping slightly. I do the sides first by draping the cheese down the side and onto the bottom, and then cover the bottom to seal the whole thing in.

2. Sprinkle your fillings evenly over the bottom. Mix the milk, half and half and eggs well, seasoning with salt and pepper to your taste. If your fillings or cheese are salty, go lighter on the salt. Pour the seasoned custard over the fillings then bake 30-40 minutes until the top is browned, and there is just the barest jiggle in the middle when you tap the baking sheet.

3. Let rest for 15 minutes before slicing. Serve hot, warm or room temperature.

 Source: Extra Crispy

Have a great day

More on Batteries, Castles and Egypt, Bowling,

Regarding recycling old/used batteries. I have found this site which has a lot of useful information. The consensus here seems to be "wrap 'em up" before you toss them.

Well I wrote a load of stuff which seems to have disappeared. I was saying we had been watching some interesting programmes on our local Public TV the first is a series about building a castle in France using the methods and materials which were used in the 1300's. They are all dressed appropriately too. There is a TV crew from England who are taking part in several weeks of  the building and it is fascinating to realise that the stone ruins we so often see in Europe were actually quite different when they were occupied.

After that programme we saw another on the rise of Egypt beginning at the cave etchings of a very primitive people found in what, today, is desert but in the days of the etchings was a land of trees and grasses on which aurochs could feed and be hunted. There is a surprising amount of land which used to be fertile and contain lakes which are now arid deserts.

Being Monday we bowled today and, although I started with a fairly good game, the other two were pathetic. My average went down a point. Matt didn't bowl well either. We were on our own as our team mates had bowled ahead. We did manage to take 4 points, maybe even 5, I will find out later.

I have just found me a new motto "I'm in pain all the time, and if I gave into it then I'd do nothing." Bernard Cornwell.  I found this in Viveka's blog, My Guilty Pleasures and felt it was appropriate for me and others I know.

I have saved this recipe to try maybe this week. It is a Cooking Light recommendation for a lighter meal than a taco. I don't think I would discard the garlic but then I love eating garlic.

Lettuce Wraps

Flavorful as a taco truck, but healthy enough to become part of your regular rotation. We keep calories in check by blending a mixture of higher calorie (but oh-so-flavorful) Mexican-style chorizo with leaner ground pork for the meat filling. And then we keep it light by tucking the filling into sweet, fresh butter lettuce leaves—like a cross between a taco and a lettuce wrap. The quick-pickled carrots and jalapeños add authentic taco-truck flavor. Be sure to use fresh Mexican-style chorizo

sausage (found near other refrigerated bulk sausages) instead of dry-cured Spanish-style chorizo.

1 cup white vinegar
1 cup water
1/4 cup granulated sugar
2 tsp kosher salt, divided
1 cup matchstick-cut carrots
4 garlic cloves
1 jalapeño, thinly sliced
8 oz loose fresh Mexican chorizo
4 oz ground pork
2 Tbs olive oil
1/2 tsp ground cumin
1/4 tsp chili powder
8 butter lettuce or Bibb lettuce leaves
1/2 cup chopped fresh cilantro
1/2 cup diced white onion
1/4 cup Mexican crema (Mexican sour cream)

1. Combine vinegar, 1 cup water, sugar, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high, whisking until sugar is completely dissolved. Remove from heat. Place carrots, garlic, and jalapeño slices in a medium bowl; pour hot vinegar mixture over carrot mixture. Let stand at room temperature 15 minutes, stirring occasionally.

2. Combine chorizo, pork, olive oil, cumin, chili powder, and remaining 1 1/2 teaspoons salt in a medium bowl; stir until well incorporated. Heat a large nonstick skillet over medium-high. Add chorizo mixture to pan; cook, stirring to crumble, until just cooked through, 5 to 7 minutes. Remove from heat; drain drippings from the skillet.

3. Place lettuce leaves on a large serving platter. Divide chorizo mixture evenly among lettuce leaves; sprinkle servings evenly with cilantro and onion.

4. Drain liquid from carrots and jalapeños; discard garlic. Top each wrap evenly with carrot mixture; drizzle each with 1 1/2 teaspoons crema. Serve immediately.

Source: Cooking Light

Have a great day