Wednesday, November 22, 2017

Thanksgiving Travel, Optometry, Roadworks, Balconies.

Keep hearing reports on the radio and TV telling how many Americans are travelling this week to get home for the holidays or wherever they are planning to spend Thanksgiving. Flights are packed as are the roads. However, as I said to Matt, I don't think I would want to risk flying anywhere at the moment - too many terrorists around for my liking. Hope I'm wrong.

We saw our optometrist today, annual check up, and no change, no problems. In fact, I have had a somewhat wonky eye (right) for 20 or more years and I told him I thought there was a slight improvement. He said I was right. Hey, wouldn't it be wonderful to get 20/20 sight in that eye again. Not likely to happen though, but any improvement is welcome.

The road works are getting worse at the moment. Don't they know winter is here and outside work won't be possible soon. Everywhere we go there are road workers - nearly always just chatting when we see them!!!

Talking of workers, not much seems to have been going on with the balconies. They have moved one hoist to the front (visitors) parking lot and just parked it there. They have the other one on the ground outside our window but for 2 days as far as we know, nothing has happened anywhere. Yesterday we did have a smattering of snow on the ground in the morning but it had disappeared by mid morning. Maybe they are just waiting for the inspector.

The picture of these shallots made me hunt out the recipe because they looked so delicious. They recommend them as a side for the Thanksgiving Turkey.

Glazed Shallots

1 ¼ lbs (about 36) small shallots, peeled
½ cup white wine
1 cup homemade or low-sodium chicken stock
1 Tbs sugar
1 tsp kosher salt
3 Tbs unsalted butter
A few grinds black pepper

1. In a skillet just large enough to hold the shallots in a single layer, combine the shallots, wine, stock, sugar, salt and 2 tablespoons of the butter. Place over high heat, bring to a boil, lower to a simmer and cook, uncovered, until the liquid evaporates and the shallots are very tender, about 10 to 15 minutes.

2. Raise heat to medium high and cook, shaking the pan frequently, until the shallots begin to brown and are coated with a thick syrup. Remove from heat and add the final tablespoon of butter, shaking the pan until it is melted and incorporated. Serve immediately.

Author: MOLLY O'NEILL
Source: New York Times

Have a great day
 

Tuesday, November 21, 2017

Piglet and Pooh, Bananas, Bowling, Medical,

I don't use Facebook a lot these days but happened to go in tonight. I came across a cartoon which I thought was funny. There appear to be two or three of these cartoons. Piglet and Pooh talking about the current US President. I was going to show the cartoon here but changed my mind as I didn't wish to be offensive.

This week, I tried the recommended way of keeping bananas by wrapping them tightly in plastic and putting them in the fridge. I think it was Helen Venn who suggested it. It worked beautifully so that is what we will be doing from now on. Thank you.

Bowling was pretty disastrous today. Two of our team didn't turn up, nor did they bowl ahead which is very unusual of them. They didn't phone the alley or anything so I am wondering what happened. I had one good game as did Matt but the other team of 5 bowlers beat us although one game they only beat us by 13 pins. Oh well, I can't see us climbing back up very far for the rest of the season.

Tuesday it's our annual visit to the optometrist - don't anticipate any problems or changes. Wednesday back to the doctor's with Matt's skin cancers which do seem to be clearing up OK. He is still wearing the Cardiac Event Monitor, it seems to be clocking up events even though Matt hasn't felt anything in the way of dizziness or anything else - he says. Has to wear it for one more week.

If you want something ooey gooey and decadently sinful for the holidays, how about this dessert? It comes from Closet Kitchen where there are quite a few different pictures of this delicious looking treat.

Pecan Pie Cheesecake with Pecan Caramel Sauce

A pecan pie topped with a cheesecake topped with a pecan caramel sauce!

FOR THE CRUST:
1 3/4 cups vanilla wafer crumbs (or graham cracker crumbs)
1/4 cup brown sugar
1/4 cup unsalted butter, melted

FOR THE PECAN PIE FILLING:
1 cup brown sugar
2/3 cup maple syrup (or corn syrup)
1/4 cup unsalted butter, melted
3 large eggs, lightly beaten
1 tsp vanilla extract (optional)
1 1/2 cups pecans, toasted and chopped

FOR THE CHEESECAKE FILLING:
3 (8 ounce) bricks cream cheese, softened
1 cup brown sugar
3 large eggs
1/2 cup heavy/whipping cream
2 tsp vanilla extract (optional)

FOR THE PECAN CARAMEL TOPPING:
1/4 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup heavy whipping cream
1/2 tsp cinnamon
1 cup toasted pecans, chopped

FOR THE CRUST:

 Mix the crumbs, butter and sugar and press into the bottom of a 8-10 inch spring form pan.

FOR THE PECAN PIE FILLING:

Bring the brown sugar, maple syrup, butter, eggs, vanilla and pecans to a boils and simmer until it thickens, about 5 minutes, before pouring into the crust in the springform pan.

FOR THE CHEESECAKE FILLING:

Beat the cream cheese, sugar, eggs, cream and vanilla until smooth before pouring on top of the pecan pie filling in the springform pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 60 minutes. (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it's also amazing while still warm from the oven!)

FOR THE PECAN CARAMEL TOPPING:

Heat the butter and sugar in a small sauce pan over medium heat until bubbling, let it bubble for 3 minutes, carefully add the heavy cream, mix until smooth and add the cinnamon and pecans and let cool before pouring on the cooled cheesecake

Servings: 12

Author: Kevin Lynch
Source: Closet Kitchen

Have a great day