Tuesday, January 23, 2018

Watch, Bowling,

My watch stopped over the weekend and I got tired of looking at a blank wrist so before I went bowling, I went to Walmart who deal with Timex. Unfortunately our local Wally World is only a small store so they don't have a jewellery dept. I was about to leave and suddenly decided to look at the few watches they do sell there. I ended up buying a digital watch for $13 tax included with a 2 year warranty. I would likely have paid nearly that for a battery. Bowling alley owner helped me cut the thing out of it's box and then set it for me. Wasn't til later that I realised it was running on 24 hours. Haven't checked on how to change it yet.

My bowling was pretty useless today, just about maintained my average. At least I wasn't the only one on the team this week. Don't yet know if I maintained my high average though. I was being chased by two other ladies.

Gotta get up early to get himself ready to go ro the fracture clinic as well as have a CT scan on my back too.

Pasta, pasta, pasta - I am not that familiar with ditalini, but... I must try this, sounds good.

Ditalini with No-Cook Bean Sauce

1 lb Ditalini, Elbow Macaroni or other medium pasta shape, uncooked
1 15-oz. can chick peas, drained and rinsed
1 cup thinly sliced celery hearts, with leaves
7 large ripe plum tomatoes, cored and quartered
1/2 cup chopped fresh basil or parsley
4 oz mozzarella cheese, diced (about 1 cup)
1 15-oz. can artichoke hearts packed in water, drained and quartered
2 Tbs olive or vegetable oil
2 Tbs lemon juice
1 Tbs Dijon mustard
3/4 tsp salt
1/4 tsp freshly ground pepper

1. Cook pasta according to package directions.

2. While pasta is cooking, combine remaining ingredients in a mixing bowl. When pasta is done, drain and add it to chick pea mixture and toss to mix.

3. Let stand 3 to 5 minutes and serve.

Servings: 6

Source: National Pasta Association



Have a great day

Monday, January 22, 2018

Unexciting Weekend,

Not a very exciting weekend unless you call the shut down of the American government exciting, I guess it is for Americans, although exciting may not be the right word.

As for us the weather hasn't done much although it was thick fog Sunday morning. I commented to Matt that I thought calling England a foggy country was unjust. We get quite a lot of fogs here. He disagreed.

I spent a fair amount of Saturday cooking. Made Spiced Beef in Red Wine which is one of my favourites I also made some marinara sauce, always a good sauce to have on hand. In fact I used some for supper, tossed a few noodles in it to go with our lamb chops and Brussels sprouts.

Our water went out on Saturday morning, the super said it was city wide. It came back later and then this morning, on  my way to the garbage chute a woman was standing there somewhat forlorn - apparently the washer had just stopped on her and she didn't know what to do. I had a look for her and there was water in the tub but nothing happening, the window read something I didn't understand and nor did she. She went to phone a friend in the building who turned out to be a good friend of mine. We were all discussing it and trying to phone the owners of the machines when the super walked in and told us there was a water leak which was being repaired so no water was getting into the machines. Poor woman, only just moved in and first time using the machines.

At least I can bowling tomorrow and then, on Tuesday morning Matt goes to the fracture clinic and at the same time, more or less, I am having a CT scan on my back. It is now a month since he fell down the steps and broke his foot bone - his lateral malleolus if you are interested - and I am hoping the doc will say he can now just use a cane. Fingers crossed.

I love cooking salmon in the oven wrapped up in parchment or foil. So easy. I found this on Bon Appétit

Slow-Roasted Salmon in Parchment Paper

Here’s the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It’s hands-off, and the parcels can be assembled ahead of time. If it’s new to you and sounds intimidating, reread the previous two sentences until confidence is instilled. This recipe is
from The Bazaar in Miami Beach, FL.

2 Tbs extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
1 bay leaf
Kosher salt
1 cup Castelvetrano olives, pitted, quartered
¼ cup drained capers
¼ cup raisins
6 Tbs dark rum
2 Tbs fresh lime juice
4 6-ounce salmon fillets, patted dry
Freshly ground black pepper
4 Tbs coarsely chopped cilantro, divided, plus more for serving
Lime wedges (for serving)

1. Preheat oven to 275°. Heat 2 Tbsp. oil in a large skillet over medium-low. Add onion, bay leaf, and a pinch of salt and cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25–30 minutes.

2. Add olives, capers, raisins, and 2 Tbsp. water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 Tbsp. water. If needed, add a splash or two more of water so mixture is saucy; season with salt.

3. Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the center of paper; scatter 1 Tbsp. cilantro over. Create a well in the sauce the size of a salmon fillet and place fish in well; drizzle with oil. Gather edges of parchment up and over salmon and tie tightly closed with kitchen twine. Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 3 Tbsp. cilantro.

4. Bake packets until salmon is cooked through, 20–22 minutes for medium (go 2 minutes longer for well-done). Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more cilantro. Serve with lime wedges for squeezing over.

5. Do Ahead: Sauce can be made 2 days ahead. Let cool; cover and chill. Before using, add water to loosen if it looks tight.

Servings: 4

Source: The Bazaar, Miami Beach, FL

Have a great day