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Angry back
May. 23rd, 2011 08:54 amis still angry, though getting better.
The problem is that my right hip is 5mm higher than the left, which means that the muscles on the right side of my lower back are never quite relaxed. Even though I hate massages, I think I'll make the sacrifice and get a massage once a week, because just stretching isn't enough. Bugger.
Tennis cancelled for today, because even though movement is good, playing backhand certainly isn't. So I'll go to the gym for some uphill walking on the treadmill (no running. Bugger again) and then try whether I can do pilates with the girls.
Re. tomorrow's tennis I'm cautiously optimistic.
In feline news, Lola seems to have found her favourite place: the basket in the walk-in wardrobe containing my underwear. *sighs* Oh well. So long as she doesn't destroy it, she's welcome to lie there and look unbearably cute.
In cooking news, here's last night's dinner.
One hour preparation (if you're Miss Lazybones like me, and use grilled chicken. If you're a better person than I am, which you probably are, you also need to fry the meat)
Serves two hungry people or four dainty eaters.
Cut three medium-sized aubergines into length-wise slices, about 5 mm thick. Salt and let rest for about 20 minutes. Then rinse them under cold water, put on baking paper-covered (don't use tin foil!!) baking tray and put in the oven at 180° for about 35 to 40 minutes.
Boil three or four potatoes.
Boil three hands full of barley in instant broth until soft (takes about 45 minutes)
Cut two or three onions into rings, about 5 mm thick, fry over slow heat until nicely brown and soft.
Cut the lower half off four red bell peppers.
Finely dice the remaining upper halves, put some olive oil into medium-sized pot, add diced peppers. Roughly dice four tomatoes, add to peppers after maybe 10 minutes, then add a few finely diced garlic cloves. Season with salt and thyme. Let reduce on medium heat, but don't let it get too dry. (If it does, add a few spons full of the broth you're boiling the barley in, or a few glugs of red wine).
Finely chop two grilled chicken breasts. Mix with the barley, white cream cheese, basil, salt and pepper, stuff the mix into the pepper halves.
Put the pepper-and-tomato sauce into small lasagna dish or any not-too-big, oven-proof pot, put the stuffed peppers into the sauce, so they're standing upright, put into oven.
Mix cooking 0,5 l cooking cream and two eggs, season with salt, pepper and nutmeg.
Oil another small lasagna form, put in: slices of aubergine, sliced cheese, another layer of aubergines, onions. Distribute 1/3 of the egg-cream over the onions, cover with thinly sliced potatoes, pour the rest of the egg cream over them. And off into the oven.
Ideally both lasagna forms should go into the oven at the same time, and stay there for an hour at 180°.
If you want to turn this into a vegetarian dish, use mushrooms instead of the chicken.
If you don't like or can't get barley, try with couscous or pearl wheat.
The problem is that my right hip is 5mm higher than the left, which means that the muscles on the right side of my lower back are never quite relaxed. Even though I hate massages, I think I'll make the sacrifice and get a massage once a week, because just stretching isn't enough. Bugger.
Tennis cancelled for today, because even though movement is good, playing backhand certainly isn't. So I'll go to the gym for some uphill walking on the treadmill (no running. Bugger again) and then try whether I can do pilates with the girls.
Re. tomorrow's tennis I'm cautiously optimistic.
In feline news, Lola seems to have found her favourite place: the basket in the walk-in wardrobe containing my underwear. *sighs* Oh well. So long as she doesn't destroy it, she's welcome to lie there and look unbearably cute.
In cooking news, here's last night's dinner.
One hour preparation (if you're Miss Lazybones like me, and use grilled chicken. If you're a better person than I am, which you probably are, you also need to fry the meat)
Serves two hungry people or four dainty eaters.
Cut three medium-sized aubergines into length-wise slices, about 5 mm thick. Salt and let rest for about 20 minutes. Then rinse them under cold water, put on baking paper-covered (don't use tin foil!!) baking tray and put in the oven at 180° for about 35 to 40 minutes.
Boil three or four potatoes.
Boil three hands full of barley in instant broth until soft (takes about 45 minutes)
Cut two or three onions into rings, about 5 mm thick, fry over slow heat until nicely brown and soft.
Cut the lower half off four red bell peppers.
Finely dice the remaining upper halves, put some olive oil into medium-sized pot, add diced peppers. Roughly dice four tomatoes, add to peppers after maybe 10 minutes, then add a few finely diced garlic cloves. Season with salt and thyme. Let reduce on medium heat, but don't let it get too dry. (If it does, add a few spons full of the broth you're boiling the barley in, or a few glugs of red wine).
Finely chop two grilled chicken breasts. Mix with the barley, white cream cheese, basil, salt and pepper, stuff the mix into the pepper halves.
Put the pepper-and-tomato sauce into small lasagna dish or any not-too-big, oven-proof pot, put the stuffed peppers into the sauce, so they're standing upright, put into oven.
Mix cooking 0,5 l cooking cream and two eggs, season with salt, pepper and nutmeg.
Oil another small lasagna form, put in: slices of aubergine, sliced cheese, another layer of aubergines, onions. Distribute 1/3 of the egg-cream over the onions, cover with thinly sliced potatoes, pour the rest of the egg cream over them. And off into the oven.
Ideally both lasagna forms should go into the oven at the same time, and stay there for an hour at 180°.
If you want to turn this into a vegetarian dish, use mushrooms instead of the chicken.
If you don't like or can't get barley, try with couscous or pearl wheat.
