Well, people, today I went to see the doctor in preparation for my admission to hospital next Sunday. He had a look at the results of all the tests I had done and he examined me and asked a million questions and finally said: "You are a very healthy lady! This BMT should be straightforward." Yaaaaaaaaaaaaaaaaaaaaayyy! Inshallah ya rabb!!! I kept knocking on wood and saying 'inshallah' and 'hamdillah' and kept my fingers crossed. So, you see people, your prayers have been heard, so pls keep them coming. Somehow after that I feel a bit relieved. I am still anxious, of course, but, thank God, every piece of news is more positive than the previous one. Let's hope my streak of good luck doesn't run out.
Today it was freezing in Sutton. Wiss and I strolled down the High Street, bought some groceries, and headed back to the warmth of our house. A cuppa tea, a fleece blanket and a hot water bottle later I was finally warm and could enjoy my daily game shows on BBC2. Starting from a lovely new food show called "Food Poker", then "Are u smarter than a 10-year old", then "Eggheads" then "Who wants to be a millionaire" the programs never end. There's a whole channel called Challenge that just puts game shows, so I'm good! Or you can opt for endless episodes of Friends and Frasier and Becker and all those sitcoms. The movies on Sky aren't that great, though, but who cares?! Hardly have time after all the above shows!
Well, now it's almost 8:00 p.m. In a minute Wiss will start asking what I want for dinner, then he (we) will prepare something and after eating, I start drifting off infront of the tv. Poor Wiss, he has to wake me up to go to bed every night. Well, what can I do, I think it's all the medication I'm taking that's making me so sleepy.
Anyway, let's see what we have in the fridge. Any suggestions for something easy to make at the last minute?
ta ta
H
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9 comments:
Yea! You are one lucky girl and are on a roll. We always have breakfast for supper when we don't know what to make or don't feel like cooking.
What a wonderful news Hala!!! Things are working out for the best!!! Un grosso in bocca al lupo and keep on with your strong spirit.
... did you find anything to cook yesterday night? here below you can find some easy fast receipes to prepare... naturally from italian cook...
Fettuccine with brussels sprouts and pine nuts
Active time: 10 min Start to finish: 20 min
Servings: Makes 4 servings
Ingredients
3/4 pound Brussels sprouts, trimmed
1/2 pound dried egg fettuccine
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
Accompaniment: grated Parmigiano-Reggiano
Preparation
Slice Brussels sprouts in a food processor fitted with slicing disk.
Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.
Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten
Fish with creamy leeks
Active time: 10 min Start to finish: 20 min
Servings: Makes 4 servings
Ingredients
1/2 cup sour cream
1 1/2 teaspoons all-purpose flour
2 medium leeks (white and pale green parts only), thinly sliced
2 tablespoons unsalted butter
2/3 cup water, divided
4 (6-ounce) pieces thick white-fish fillets such as pollock or Pacific cod, skinned
1 tablespoon chopped dill
Preparation
Whisk together sour cream and flour.
Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
Stir in sour-cream mixture and remaining 1/3 cup water.
Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.
Rib-eye steaks in red-wine sauce
Active time: 20 min Start to finish: 25 min
Servings: Makes 4 servings
Ingredients
4 (1/2-inch-thick) boneless rib-eye steaks (2 pounds total)
2 tablespoons vegetable oil, divided
2 garlic cloves, finely chopped
3/4 cup dry red wine
1/4 cup water
1 1/2 teaspoons soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon chopped flat-leaf parsley
Preparation
Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.
Garlic-roasted chicken breasts
Active time: 15 min Start to finish: 40 min
Servings: Makes 4 (main course) servings
Ingredients
3 large garlic cloves
1 teaspoon dried oregano
Scant 1/2 teaspoon dried hot red-pepper flakes
2 tablespoons extra-virgin olive oil
4 chicken breast halves with skin and bone (2 to 2 1/4 lb total)
Preparation
Preheat oven to 500°F with rack in upper third.
Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.
Cider-glazed lamb chops
Active time: 20 min Start to finish: 40 min
Servings: Makes 4 servings
Ingredients
1 cup unfiltered apple cider
2 tablespoons minced peeled ginger
2 tablespoons minced garlic
3 tablespoons soy sauce
3 tablespoons rice vinegar (not seasoned)
1 tablespoon mild honey
8 rib lamb chops (3/4 inch thick), cut from 1 rack
1 scallion, finely chopped
Preparation
Boil cider, ginger, garlic, soy sauce, vinegar, and honey in a small saucepan until reduced to about 1/4 cup, 10 to 12 minutes. Cool completely. Reserve 2 tablespoons glaze for drizzling.
Preheat broiler.
Pat lamb chops dry and sprinkle with 1/2 teaspoon salt (total). Arrange on rack of a broiler pan and brush top of chops with half of glaze. Broil 3 to 4 inches from heat 3 minutes. Turn over and brush with remaining glaze, then broil 3 to 4 minutes more for medium-rare. Transfer chops to a plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion
Fennel-potato soup with smoked salmon
Prep: 25 minutes; Total: 40 minutes
Servings: Makes 8 first-course servings
Ingredients
3 tablespoons butter
2 medium fennel bulbs, trimmed, chopped, fronds chopped and reserved
1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
1 teaspoon fennel seeds
1 1/2 pounds russet potatoes (about 2 large), peeled, cut into 2-inch cubes
5 1/2 cups (or more) low-salt chicken broth
1 ounce smoked salmon, chopped
Preparation
Melt butter in heavy large pot over medium-high heat. Add fennel, leek, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes. Add potatoes and 5 1/2 cups broth. Bring to boil; reduce heat to medium. Cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes. Working in batches, puree soup in blender. Return soup to pot and rewarm over medium heat, stirring often and thinning with more broth by . cupfuls for desired consistency. Season soup with salt and pepper.
..... I don't know your liking so I based on my taste; you can find many other receipes on www.epicorious.com and pass it to your husband and Fadi, it will be needful in the meantime they shall cook by ownselves!!
ciao
Cristina
Thanks chef Cristina! What a lucky husband! f
Yippee! Excellent news, ya habibti! don't worry about Wisso, I think he's just happy you're doing so well.
I agree with Bobbie, breakfast for dinner is usually it at the end of a long tiring day: mankousheh! or cereal, or toasted cheese sandw. Or popcorn! Not much help, am I.
Love you both with all my heart, thinking of you always.
Mart Khalo
Haloul,
Great news! Hope we will keep hearing great news every step of the way.
As for fast eats, there is my favorite, pasta with ready-made pasta sauce .. and cake in a box for desert .. remember!
Love you so much,
Dina.
Excellent news - good to hear the doctor so positive and glad to hear you are managing to keep warm. I just came back from Cyprus and am finding it really cold here in UK at the moment. Ah Well, better than being hot and bothered.
nouma1969Hello sweetie, wonderful news about your health, we are all praying for you and thinking of you every step of the way. Think positive thoughts, laugh as much as you can and leave the rest for us.
lots of kisses and hugsXXXXOOOO
hala habibti -- all this brilliant amazing news is in large part due to the positive energy you have and radiate -= keep it flowing and along with all those prayers and love surrounding news the news will only get better and better!!!
I had some quick dinner options hee hee but after seeing cristinas ideas I feel I bit ------ hee hee nayways, as last minute , stock up on good entrcote steaks, sprinkle with onion powder through in maklaya over little butter for few mins each side, ready!! serve with yummy salad and veggies -- top off with creamy fattening dessert from marks!!!
sahtein
enjoy the shows and keep warm!!
Hey Hala,
Hope ur keeping well in freezing Sutton...Prayers are working but what is really working is U! U make the prayers much more worthwhile
GOD BLESS U
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