Friday, August 18, 2017


Wednesday we went to the bowling alley for our lunch and played one game but I was not feeling 100% so we came home early. IBS playing me up. Then I really didn't feel like writing a blog as I had little or nothing to talk about. I stretched out in my lounger and felt sorry for myself LOL.

Thursday I made some Picadillo for supper and then we went bowling. I had two excellent games and one reasonable. Matt was the same. No pressure I guess. The Picadillo, which we ate in the evening, was very good. First time I have ever made it. Matt always did so before.

I bought a DVD of Dunkirk which I thought was the movie but turned out to be BBC programmes as it turns out, the two episodes we watched were excellent. A lot of people probably don't realise it is only 22 miles across the Channel from Dover to Calais. The channel is wider in some places of course, but it isn't very far which is why a number of small yachts were able to cross to Dunkirk to help with the evacuation of the BEF. (British Expeditionary Force). My history of that time isn't very good, but certainly England was not prepared for war, Prime Minister Baldwin having tried everything he could to not get into a war, they didn't do anything much about arming and training British soldiers. In fact Baldwin and his faction didn't/wouldn't believe Germany was rearming.

I just came across this recipe tonight, one I saved a while back and which I intended to try but have never done so. I save so many recipes and sometimes I forget that I have done so.

Chocolate soup

3/4 cup double cream
7 1/4 oz good-quality dark chocolate
1/2 cup strong coffee
4 Tbs brandy (optional)
vanilla ice cream, to serve

1. Put the cream in a saucepan over a medium heat and gently bring to the boil. Meanwhile, chop the chocolate into small pieces using a heavy knife and prepare the coffee.

2. Once the cream is just boiling, turn off the heat and throw in the chopped chocolate. Stir gently until completely smooth, then add the coffee and brandy (if using).

3. To serve, divide between 4 small bowls and add a scoop of vanilla ice cream to each.

Servings: 4

Author: Barney Desmazery
Source: BBC

Have a great day

Wednesday, August 16, 2017

Scaffolding, Red Lobster, Bowling Banquet, Recipe by Request,

They have finished erecting the scaffolding on our tier and are now in the process of building the wooden formers to hold the concrete. Hopefully that will be poured soon to give it a chance to cure before there is any concern about cold weather. This is how it was across from us last year and how it presumably looks here now. There are lots of predictions, especially amongst my exercise group, that these balconies will not be finished this year. I hope they are wrong.

We had an excellent supper at the Red Lobster and I ate my Dueling
Crab Legs with much pleasure. Matt polished off a large chunk of Chocolate Wave Cake (he only ate seafood stuffed mushrooms and a Caesar Salad), so I ordered a serving to bring home. The serving in the restaurant includes ice cream but I wouldn't have had that anyway. I like ice cream and I like cake, but not together thanks. Matt ordered his way before I had finished my crab. I guess he figured that way he wouldn't have to share any at all. I got at least two forkfuls last time!!!

Tomorrow, of course, is our final day of Summer League bowling so we are having our "banquet". High falutin' word for lunch of KFC. Matt and I will continue to bowl twice a week on Wed. and Thurs. until the winter league starts when it will be Monday and Thursday. Preferable, to two days combined. We also have to watch someone else be fĂȘted for being in first place. Grrrr.

In the last few days I thought about Picadillo which for some reason we haven't made in years. There are lots of different versions of this recipe depending on which part of South America you are searching. Everyone seems to have their own recipe.  Today, when we were shopping, I was talking to the cashier who follows my blog and I promised her I would post the recipe. I also mentioned the Korean Bulgogi Flank Steak to her as well. I have already posted this recipe. I hadn't realised I had been making this for a year, off and on. I actually bought a couple of pieces of flank steak today.


1 tbs olive oil
2 cloves garlic, chopped
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 lb lean ground beef
5 green olives, pitted and halved
1-1/2 oz capers, rinsed and drained
2 tsps wine vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 dried bay leaf
1/2 tsp hot sauce
2 cups canned tomatoes, half-drained
Handful Raisins

This recipe has been scaled back from 12 servings to four.

In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Sauté garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.

In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.

Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.

Servings: 4

Author Notes
"Ground beef, onions, green bell peppers, garlic and tomatoes, stewed together and seasoned with cloves, cinnamon and bay leaves. Can be served alone or with rice."

Have a great day