The plan, for this week, was to return to the lake and complete work on the master bedroom.
However, plans changed when we got the results of J’s Protime test, Monday evening. He was told to stop Coumadin (blood thinner), for two days and have another test Wednesday. We knew as soon as that blood draw was made, his blood was still very thin. A call came from his Cardiologist’s assistant, yesterday evening, to stop Coumadin until he heard from the doctor. Another call came today, telling him to decrease the Coumadin dosage and have another Protime, at the time of our check ups, in two weeks
Over the past couple of decades, J has had numerous surgeries; no problem with Coumadin. We are puzzled as to why he is having trouble with it, at this time.
Since we are staying close to home, this week, I’ve taken the opportunity to do a little cookin’, The Tamales took no effort at all.
I am adding a link to Michael’s Foodie Friday, this week.
It’s been quite awhile since I participated.
I bought 6 of these snack sets, from a neighbor, during our neighborhood garage sale, in June. They were a gift from friends, returning from a vacation in Mexico.
Every so often, I crave Tamales.
J doesn’t care for Tamales, unless they are homemade by our son in law’s mother. Those are the best Tamales we have ever tasted.
J will not eat Salsa with any sort of “whang”, as he calls it. I love Tamales and don’t mind a little spice to Salsa. I purchase Tamales from the Schwann’s truck. They are excellent. I keep them in the freezer and heat one in the microwave, for lunch, once in awhile.
I used the drink cup of the snack set to serve the fresh Salsa, I purchased Wednesday. To my taste, it has just the right amount of “whang”.
The Salsa complements the colorful plate and cup.
Fruit cup of Mango Nectarine, White Peach, Blueberries, Strawberries and whipped topping.
I found Mango Nectarines, at Dierberg’s (local family owned grocery). Have you tasted Mango Nectarines? They are wonderful. I believe they would make a tasty salsa, for salmon or other grilled seafood.
Not My Granny’s Chicken & Dumplings, but pretty good anyway.
Comfort food for J.
I had a tiny taste too.
Chicken and Dumplin’s
One package freezer Dumplings or homemade.
2 or 3 Chicken Breasts on bone
5 or 6 Chicken Wings
1 bay leaf
Ground Savory
Saute in 1 tablespoon Butter
1/2 cup celery, chopped
1/2 cup onion, chopped
2 cloves crushed garlic
or Garlic Powder can be substituted
Sea Salt
Coarse Pepper
Or use your spice and herb combination for chicken.
Simmer chicken in about 5 quarts water, until done. Remove chicken to cool, cut from bone and chop. Return broth to rolling boil, drop in dumplings, stirring often to prevent sticking. Reduce to simmer, cover and cook about 35 to 40 minutes.
I used a little corn starch mixed in water, to thicken the broth at the end of cooking.
While I was cooking the chicken for the dumplings, I cooked extra for salad. I chopped and mixed it with grapes, walnuts, celery and Miracle Whip.
Recipe from Food Network
Ingredients
- 1 (750-ml) bottle Moscato wine or other sweet dessert wine
- 2 cups simple syrup recipe follows
- 1 cinnamon stick, broken in 1/2
- 2 tablespoons honey
- 1 (3/4-inch) piece fresh ginger, peeled, and finely chopped
- 1 vanilla bean, split lengthwise
- 6 small, firm, ripe Anjou pears, peeled
- Serving suggestion: vanilla ice cream or gelato
Directions
In a saucepan large enough to hold all the pears, combine the wine, simple syrup,
cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
- Simple Syrup
- 2 cups sugar
- 2 cups water
In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.
Yield: 2 3/4 cups
I couldn’t find Vanilla Bean, so substituted Vanilla Extract. Bartlett Pears were also substituted.
Delicious and the house smells wonderful!
I used Saint James Velvet White Wine. Saint James is a Missouri Winery.
I found some information about the Sprite Melon, seen in the previous post. It is grown in North Carolina.
Click above photo for the website.
We are meeting special folks, tomorrow evening (Friday), for supper. I hope to get a couple of photos.
Happy Weekend!
