Wednesday, February 21, 2018

Fracture Clinic, My Parking Saga

At long last the surgeon in the Fracture Clinic has seen the right Xray of Matt's ankle and not the one of the toe. I don't blame him as he obviously was not properly informed. He was today, by me.
Finally we got another Xray done and Matt's break is healing cleanly - thank goodness. He was pleased there was no stiffness in the ankle. Such a relief to get a proper inspection. I was having a bit of a panic prior to this. We got to the hospital and there was nowhere outside to park so I had to head for the parking garage which is not exactly close to the hospital. I walk with a cane and not very well. First I pulled into the entryway and the machine gave me the impression that I had to have a paid ticket to get in. Of course I was stuck and couldn't back out because I had several cars behind me. They must have been pleased. I yelled a few sorrys (just discovered there is no plural for sorry) and went over to the office to pay. I interrupted people because I was causing a holdup and the clerk said all I had to do was push a button on the machine and it would give me a ticket. Duuh, it didn't say that. Having got a ticket there was another bit which told you to scan it. I misread this I guess as the guy behind me said just go and take the ticket with me. He must have thought I was a dumb blonde except, of course, I am not blonde! Maybe "stupid ol' woman". Then, of course, I couldn't find anywhere to park. Lots of
spaces marked for the Renal Clinic (why them only, I wonder). Finally on the 5th floor I found a spot. It is a very confusing garage. There are arrows pointing to pay points which are actually pointing to 5 floors down. How the hell is one supposed to know that? I could see signs for stairs but not for an elevator and was terrified I might have to walk up 5 flights of stairs. Not possible. However, I finally found the elevator hidden in a corner. When I got to the bottom I had quite a long walk back to the front entrance of the hospital. Well a long walk for me. By the time I got to where Matt was waiting I was exhausted. Of course then I had to walk back again. Leaving the parking garage I finally figured the slot wanted my card and my Visa together so it got them and I was delighted to find I only paid $9. So, even after all that, maybe I will use the parking garage again.

It really isn't my day, I have just posted the recipe below but my Picture link isn't working. Not just here but in any blog I tried. It doesn't open. OK, I rebooted and now I have my pictures. Think I will give up whilst the going's good.

I love Pierogis and have a friend in North Carolina who has made them her specialty. I have never tried to make them and thought I might have a go. However, as someone pointed out on the web page, "you do all that work and want to use instant mashed potatoes?" Does seem a bit odd. However, I guess it would be easier than peeling, cooking and mashing that many potatoes.


4 cups all-purpose flour
1 cup water
1 large egg

3 cups instant mashed potatoes, prepared according to direction on package
4 - 6 oz cheddar cheese
1 small onion, chopped fine and sautéed in butter
salt and pepper

1. Place flour in a large bowl and make a well in center.

2. Add water and egg and stir to make a soft non-sticky dough, if dough is too sticky, add more flour, 1/4 cup at a time.

3. In a separate bowl, prepare filling by combining all ingredients.

4. Add about 2 tsp. of filling to dough and knead in.

5. Roll out dough about 1/8" thick.

6. Cut out large rounds, 3 to 4" (I use the widest glass I have).

7. Place about a tablespoon of filling on one side of each circle.

8. Moisten edges with water and fold over to close.

9. Pinch edges or use fork to seal.

10. After filling all pierogies, place in boiling water until they float.

11. Freeze for later use or fry in butter over medium heat and light brown both sides.

Yield: 50 small pierogies

Source: Genius Kitchen

Have a great day

Tuesday, February 20, 2018

Tip from my Mom, Doctor, Olympics

I don't know how many of my readers actually cook, but I thought I would pass on this tip I learned from my mother, many years ago, and only recently recalled. When she had to chop fresh herbs, which is a pain to do normally, she put them in a small basin and then using the tip of the scissors, snipped away at the herbs that way. So very easy. I really don't know why I haven't used that tip in years. Obviously senility kicking in!!

Everyone has been nagging advising  me to go to the doctor - however not too easy right now, yesterday was a holiday, today I have to take Matt to the Fracture Clinic. Reading up on IBS I think this may be a symptom of it. I have had IBS for years, although I didn't know it. They told me some 40 odd years ago that I had a spastic colon. I only recently discovered they were one and the same thing. Yes, I will go to the doctor as soon as I can.

Just watched Canada win the Women's Half Pipe Freestyle Gold. Canada is still in third place with the medals. Norway in first is well ahead. Germany is in second. We won a shared 2 man bob sled gold with Germany. Incredible they both did exactly the same time. So often these things are won by 100ths of a second. Ice dancing is on now but have to go to bed as Matt's appointment is at 9:35 am.

Oh dear, once in a while I really enjoy a "noodle bowl" for my lunch. Now I read how unhealthy they are, especially if you eat two bowls a week, which I don't. However, here is a recipe for making your own. Sounds pretty good.

Miso Ginger Noodle Bowl

Think of this comforting soup as a cross between ramen and miso soup. The broth gets instant depth from the bacon drippings in the pan, as well as the miso paste and shiitake mushrooms. You’ll find white miso paste at most supermarkets, either in the refrigerated soy product section or on the international foods aisle. Use it to enrich broths, marinades, or salad dressings, keeping in mind that a
little goes a long way. Give the eggs a quick rinse in their shells since they’ll simmer directly in the broth.

3 center-cut bacon slices, chopped
8 cups stemmed, sliced collard greens or kale
3 garlic cloves, sliced
1 Tbs canola oil
1 (6-oz.) pkg. shiitake mushroom caps, sliced
2 Tbs white miso paste
2 tsp grated peeled fresh ginger
4 cups unsalted chicken stock
4 large eggs in shells, rinsed
4 oz dried flat brown rice noodles (such as Annie Chun's Pad Thai noodles)
1 cup matchstick-cut carrots

1. Heat bacon in a large saucepan over medium-high; cook 5 minutes or until crisp. Add greens and garlic; sauté 6 minutes. Place greens in a bowl; keep warm.

2. Heat oil in pan over medium-high. Add mushrooms; cook 3 minutes or until slightly softened. Stir in miso and ginger; cook 30 seconds, stirring constantly. Add stock; bring to a boil.

3. Reduce heat to medium. Add eggs in shells; cover and cook 7 minutes. Remove eggs from pan with a slotted spoon; plunge into ice water. Let stand 3 minutes; drain. Peel and halve eggs.

4. Bring soup to a boil. Add noodles; cook 2 minutes or until tender. Divide stock mixture evenly among 4 bowls; top evenly with greens, eggs, and carrots.

Servings: 4

Source: Cooking Light

Have a great day