Hi Chris, Abouttime, Morgan, Joyce and everyone else whose names I don't know!
Well, the world looks a whole lot sunnier this morning. I DID open that bottle of wine last night. A nice Rosemont Shiraz from Australia. I realized I was humming "Waltzing Matilda" while I was taking the cork out.
I didn't realize how much I had missed wine! I measured out 2 oz. and had it while I made dinner. Then had a 5 oz. glass with dinner. I fell asleep at 11:30 (so unlike me - I have insomnia most of the time) and I didn't awaken till 6:00 this morning. Ah, the wonders of wine!
Yes, Please offer up any recipes you might have. I will give you my simple recipe from last night's dinner. It is really two starters, but I often find myself ordering two starters when eating out rather than a regular dinner. Most starters are so low carb!
For the mushroom dish - it's a piece of cake! Just get some large Portabello Mushrooms. (Mushrooms count the same as "salad" on Atlkins) Wipe with a damp paper towel and remove the stem.
Cut off the tough end of the stem and chop the rest of the stem and sprinkle it over the mushroom. Then add about 1 Teaspoon of prepared Pesto mixed with olive oil. Top this with a slice of fresh tomato and some nice goat cheese - I use Chervil or some French Goat cheese, but most any kind will do. Pop this in under the broiler or under the "grill" as they say in the UK for about 7 minutes or until the cheese is brown and the mushroom heated through. Fabulous!!
As for the scallops - Just take a pound (about 12) of large sea scallops. Put them on a paper towel and salt and pepper them. The salt draws some of the water out and makes them brown nicely.
Heat a nonstick pan, add a couple of tablespoons of olive oil and brown the scallops about 2 minutes or so on both sides till golden brown.
I serve these on Spring Mix Salad with a sauce I make, but they are also nice with a your favorite salad dressing.
My sauce? Well, it is a traditional Southern Cocktail Sauce that is just a bit of this and a bit of that. For two people, I use about 3 TBS. of no-sugar Catsup, a nice dash of Worchestershire Sauce, a dash of Tabasco, a heaping teaspoon of prepared horseradish and the juice of half a lemon. You can fiddle around with it to get it to your liking. Just drizzle over the scallops and Whoo-Hoo!!!
As for the travel, well, I have toiled away as a lawyer all my working days. I was just about to give it up and take up some other line of work because life it too short to be in a courtroom all the time and the stress was awesome.
Quiet back accident, I met some people who lived in Edinburgh, became friends with them, visited there and they came here and before you knew it, I had a wide circle of friends with projects all over Europe that I could work on. So, I am still a practicing lawyer, but doing much more interesting work now. Life is just full of surprises!
I was not in the least hungry this morning, but had a boiled egg, two slices of Canadian bacon and a few cherry berry tomatoes. For lunch, I am having the "old standard" - I have this so often because it is so easy - just a Caesar Salad with Blackened Chicken breast on top.
Gotta go now, time to fill up my sports bottled for the third time today. I find if I keep this 1 quart bottle with me I can drink the water down so much more quickly through the straw than if I pour water in a glass!
Happy Tuesday to all of you! So good to know you are there!
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