Friday, January 19, 2018

Noodles, No Bowling, Marijuana, Walking.

Now and again I have a Noodle Bowl for lunch and this week I tried a new type for which I had to provide my own bowl. Nong Shim Kimchi. They were delicious and I will certainly be buying them again. Not sure how healthy they are, but for an occasional treat..... I'm not sure this is quite the right package but having thrown mine away I have nothing to compare with. However, I have had Nong Shim noodles before so I knew they would be good. I often wonder if there is some Asian in me somewhere because I am so fond of these noodles. I would like to do one of those ancestry tests. Too expensive at the moment, but I do know one thing I was told by the hospital years ago, I have a double length colon which is unusual for Westerners and quite usual for Indians and other Asians from that part of the world. Makes me wonder.

I was deprived of bowling today, boo hoo. I seem to have a bit of a bad knee plus I had very little sleep last night as, for some reason, I kept getting leg cramps and having to get up and drink some tonic, the quinine usually helps although it wasn't doing a lot for me last night. I got so sick of tonic water I almost wanted to throw up. So for something easy we are having what I call Leftover Chicken and Ham although it originally started with Turkey and was a recipe by Paul Hollywood of Great British Bakeshow fame. As I have said, I buy a rotisserie chicken and make this dish, without the pastry that Paul did. It really is delicious and freezes really well. I think I will have to be making more soon.

I heard from the Cannabis lab who said I could fax them the doctor's referral so I did. My friend said it took 2 weeks to even hear from her lab so I guess I am lucky. You then, apparently, have to complete a very extensive questionnaire which they use to take into consideration as to whether you should be allowed the Marijuana.

Matt just did 6 laps along the corridor outside our apartment so things are looking up. He still will not do the exercises without prompting. I call it prompting, he probably thinks of it as nagging LOL.

Although I am not working any more, I am always looking for different breakfasts and for those of you who do eat breakfast I am sure these will appeal. I like the idea of doing them beforehand as I often find myself thinking about what to cook myself in the mornings.

Microwave Breakfast Sandwiches

You’re running out the door, slightly late for work, with a thermos dripping with coffee and a half-unwrapped granola bar in your mouth. If this sounds like just another day in the life, you need these make-ahead egg sandwiches in your life. Take less than an hour one night or weekend to make a batch (or 5) and be prepared with a real breakfast for days.

Crack a whole carton of eggs into a bowl and beat them with salt, pepper, and a splash of milk if you
like. If you have some on hand, toss in chopped parsley or chives. Pour the eggs into a well-greased baking dish or muffin tin and bake them until just firm. Meanwhile, cook a mess of bacon, sausage or ham and set the meat aside. When the eggs are cooked, lay them onto a toast a bunch of English muffin with slice of cheese and a couple pieces of the cooked meat. Stack the sandwiches a container, then tuck them into the freezer. When you’re ready to eat, pull out a sandwich, wrap it in a damp paper towel, then tightly in parchment paper, and pop it in the microwave. In just about 2 minutes you’ll be out the door, sandwich in hand.

6 large eggs
½ cup whole milk
1 tsp kosher salt
½ tsp black pepper
1 lb cooked bacon or breakfast sausage, or 8 ounces leftover roasted veggies
4 oz shredded sharp Cheddar, Swiss, or mozzarella (about 1 cup)
Cooking spray
6 English muffins, split and toasted

Yield: 6 sandwiches


Author: Rebecca Firkser
Source: Extra Crispy



Have a great day
 

Thursday, January 18, 2018

Exhibition, Cannabis.

In the comments yesterday, I mentioned that my mother bought a pressure cooker in 1946. In fact she bought it at the Britain Can Make It exhibition which took place in London. Bearing in mind that I was 8 years old, that visit has hung around in my memory pretty well. I remember things like a robot which answered questions (probably a human speaking through it) which I totally believed in at the time, and a shot tower which was for making free fall shot balls (the war was just over remember). The link above will take you to all kinds of interesting pictures. The idea was to show the world we could still make things even after the pounding we took during World War II. The picture is of King George VII and his wife Queen Elizabeth (Queen Mother) opening the exhibition.

Went to exercise class this afternoon (Wednesday) then went to see my doctor about obtaining medical Cannabis. I now have a referral to a clinic in Cambridge, the next town. Not sure why as there is a clinic in Kitchener. Seems a tad odd. Who would have ever thought I would end up taking Marijuana. I understand they do something to the medical version to stop you visiting la la land. Matt isn't convinced it's a good idea, but if they can relieve my pain, well and good. This page lists a heap of conditions which are being treated by medical Cannabis. I didn't realise it was good for so many things. I am glad I left home early, I had the devil of a job parking within my walking range of the doctor's office.

Trying to think of something for supper and deciding I wanted some spaghetti but I had broccoli to use up, I found this recipe. In the end didn't have a lot of time so we just had spaghetti and fried eggs which is one of our favourites.

Spaghetti and Broccoli Aglio Olio

1 large bunch broccoli, cut into about 4 cups florets and 1 cup thinly sliced stems from close to the
base
Kosher salt
Ice
1 lb spaghetti
1/2 cup extra-virgin olive oil
2 tsp red pepper flakes
6 cloves garlic, minced
Juice of 1/2 lemon
1 cup freshly grated Parmigiano-Reggiano

1. Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.

2. Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.

3. Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.

4. Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.

Servings: 6-8

Author: Jeff Mauro

Have a great day