Wednesday, August 23, 2017

Weather, English Radio,

Tuesday morning I thought the eclipse had finally found us. It went so dark at about 9 a.m. we had to switch on the lights. Turned out to be rain clouds. I now hear there will be another eclipse in 2024 which is supposed to pass over Southern Ontario and Southern Québec. Assuming I am still here in 7 years' time.

I was remembering living in England this morning and listening to the radio. At 9:15 am they read a book for 15 minutes which I usually listened to. Several novels they read I suddenly "got" like The Old Curiosity Shop by Charles Dickens. Never could read it myself. Saturday afternoon there was usually a play. I used to iron and listen at the same time. One play I remember was Lost Horizon. Then they had lots of comedians - mostly in the evenings. Some of the best came from Aunty BBC as we used to call it. Of course, there wasn't any advertising either in those days. I can't remember how they subsidised themselves. I know when TV first came out we had to have a TV license. But once advertising came along I guess that was no longer necessary.

Got my hair cut. The young lady did a pretty good job. I promised I would be back.

This traditional Italian recipe has been converted to a one pot version and might be well worth trying out.

One-Pot Cacio e Pepe

This simple and classic pasta dish just got easier -- all of the ingredients are cooked together in the same pot, and the sauce reduces while the pasta cooks, no draining necessary! Don't wait for water to

boil again.

12 oz thin spaghetti, broken in half (see note)
2 Tbs extra-virgin olive oil
Kosher salt
2 tsp lemon juice
½ cup grated Pecorino-Romano, plus more for serving
1 Tbs unsalted butter
½ cup grated Parmesan
2 tsp coarsely ground black pepper, plus more for serving

1. boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente, about 8 minutes. Remove from the heat and stir in the lemon juice. Gradually sprinkle in the Pecorino and stir until completely melted, then add the butter. Sprinkle in the Parmesan, pepper and 1/2 teaspoon salt and stir until melted and smooth-the cheese will clump at first but will melt into the sauce and thicken it up after about 4 minutes. Divide the spaghetti among 4 bowls and garnish with additional Pecorino and pepper.

Servings: 4

The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions

Have a great day

Tuesday, August 22, 2017

Eclipse to Balcony, Hair Salon, Bowling,

I understand that the traffic jams for people who travelled to see the eclipse are horrendous. I heard of one woman who travelled 20 hours to see it. In my opinion she is nuts. We sure didn't get any noticeable diminution of light here, too far away I guess. Not only that we had men crawling all over our balcony and dismantling scaffolding. I hadn't realised just how much light had been cut out by this scaffolding and the wood which was used for the concrete formers. Our balcony looks one heck of a mess with lots of bits and pieces and unused concrete etc. Still a fair amount of work to be done I guess. Another thing they did today was to grind the edges of the concrete. Glad I saw it so I could turn off the a/c. There was a heck of a lot of dust.

Today I am going to a new hairdresser for a hair cut. The couple we used to go to just disappeared without saying anything which I thought was rather odd. Matt has been there twice already but I haven't been there yet. But, boy do I ever need a cut. I hacked at some of it a few weeks ago and just have not had the time to go.

I meant to check whether the other bowling alley in town was open this week. Will have to do so this morning. If they are we will have to pick up our shoes and balls from our home alley.

I am always on the lookout for mushroom recipes. This sounded like a good one.

Mushroom Almond Paté

You can substitute walnuts, pecans, or hazelnuts for the almonds
in this recipe with excellent results.

4 Tbs butter
1 onion, chopped
1-2 cloves garlic, chopped
3/4 lb sliced mushrooms
1/2 tsp dried thyme
Salt and freshly ground pepper to taste
1 cup slivered almonds, toasted

1. Heat the butter in a skillet over moderate heat and saute the onion, garlic, mushrooms, thyme, salt, and pepper until the onion is tender and most of the liquid has evaporated. Process the almonds in an electric blender or food  processor to make a paste. Add the mushroom mixture and process until smooth. Refrigerate until set.

2. Serve with bread, crackers, or pita bread.

Servings: 6-8

Source: WW Recipes

Have a great day