Friday, October 20, 2017

Balconies, Bowling, Weather,

I totally forgot to mention that our balcony has now been painted both top (roof) and bottom (floor). The did the first floor coat on Tuesday, whilst we were out shopping and I wasn`t too happy to see a lump of something or other under the paint. I hoped they would fix that with the second coat. I am very glad to say they did. Looking good. Now all we have to wait for is the railings. Wonder how long that will take. Been meaning to check where they have been installing them out back and see how far they have got.

Thursday bowling, Matt won 2 games out of the three. However, in the middle game I bowled a 207 which I was very please with. Now all I need to do is bowl that kind of game all the time, especially during league play. Easy, right?

Can't believe this weather although I am glad it is good. It did get colder the other day but now it is bright and sunny. Had to have the air on in the car.  Great for the workmen of course.

Here are the omelets mentioned in yesterday`s blog. I forgot to get any Ricotta so haven't made them yet and have run out of tomatoes. Problems, problems LOL.

Ricotta Omelets

This also makes a great dinner for one; just cut the ingredients in half.

2 Tbs unsalted butter, divided
4 large eggs, beaten to blend, divided
Kosher salt, freshly ground pepper
4 Tbs ricotta, divided
2 Tbs grated Parmesan, divided
2 Tbs chopped fresh basil, divided
1 Tbs chopped fresh chives, divided
Cherry Tomato Vinaigrette (Recipe yesterday)

1. Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat. Season eggs with salt and pepper.

2. Add half of eggs to skillet. Cook eggs, stirring gently with a heatproof silicone spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs evenly to cover bottom of skillet.

3. Top eggs with half of ricotta, Parmesan, basil, and chives. Using spatula, fold up one-third of omelet. Roll omelet over onto itself, then slide omelet onto a plate. Repeat with remaining ingredients to make a second omelet. Top with Cherry Tomato Vinaigrette

Servings: 2


Author: Alison Roman
Source: Bon appetit


Have a great day
 

Thursday, October 19, 2017

Pandas, Doctor, Bowling.

Sorry I missed a blog yesterday, no real reason except I hadn't written anything by bed time and was feeling tired and lazy plus my IBS had been playing me up during the evening.

I happened to go back to a blog I wrote on March 26, 2013 in which I talked about the arrival of the Pandas at the Toronto Zoo. I didn't realise they had been here 4 years already. Next year they will be shipped to Calgary for another 5 years. Then they go back to China.

Went to the doctor this afternoon, and she froze all Matt's suspected skin cancer spots. Hopefully this will be it, he has to go back in two weeks to check. I also talked about my PITA which they don't think is sciatica. My back was also mentioned so the doc. said I should have another Xray to see what is going on these days. Damn. So of course, I missed my exercise class today so we went bowling instead. Just played two games. I had one which was only 120 and a second at 197. I was teed off that I didn`t quite make 200. Checked on our team status and we are still in 6th place although the team we played dropped to 2nd. I am delighted to say I still have my highest average and single game with 2nd place in the triple games. For ladies of course.

I thought this sounded really good. Apparently I will now have  to look up their recipe for Ricotta Omelets - I did and the recipe is in tomorrow`s blog). Actually I buy lots of grape tomatoes and would probably use them as they have more flavour. Later: I have just made this recipe. Not tried it yet (well I put one tomato in my mouth and nearly burnt my mouth with it!!) will try later and if I haven't posted this, will tell you how it goes. Much Later:  Yes, it`s good. Now tomorrow I guess I should make the omelets.

Cherry Tomato Vinaigrette

Trust us: Your first batch of this condiment will not be your last. Spoon over our recipe for Ricotta Omelets.

1 pint cherry tomatoes
3 Tbs olive oil, divided
1 shallot, finely chopped
1 Tbs (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 Tbs chopped fresh chives

1. Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.

2. Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.

3. Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.

Servings: 1 1/2 cups

Tips
Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

Source: Bon appetit

Have a great day