Thursday 16th July - Meals and Mayhem

 Let's get the mayhem over first;

yesterday morning was all a bit hectic; remember this photograph? The trenches are all 1.5m deep (or so; how accurate can one actually be?)

The builders brought an extra tipper truck to ferry concrete from the lorry parked in the road to the trenches; and yes, the first tipper truck loads were TOO FULL to get down the driveway without slopping;

We left them to it; we were booked in for a 'fun' time at the dentist. It always takes ages; we could go locally but, 'for reasons', as my son would say, we've been going to this practice for over 40 years - not the same people! - but the same gentle ethos. I do find the hygiene and checkup appointments a bit of an endurance marathon, but all the staff are quiet and gentle and explain everything. I came out with 'not bad, room for improvement' from the hygienist, and 'all clear this time' from the dentist.

     I always want to call out 'no fillings today!' as I emerge from the dentistt's room... it's funny how these adverts from our childhood stick in our minds... (but we don't use Colgate toothpaste)

The dentist was also able to recommend Orileve products for a dry mouth - a combination of heat and needing to drink more and sleeping with my mouth open means I wake up with my mouth completely dry - most uncomfortable.

With having the dentist at 1pm, and the travelling time there and back, we ended up having a meal at 5.30pm... was that lunch or supper? I have no idea. Mince and vegetables and baked potatoes. Have I turned into an 'old person' who must to have their meals at the proper time? Oh dear.

If I'd had some salmon around, I would have made John Torode's 10 minute salmon and noodles;

Ingredients

• 2 - 4 pieces of salmon 
• 100ml Teriyaki sauce (from a bottle, or see recipe below)
• 1 stock cube or some bouillon (or a sachet of miso)
• 700m hot water  
• 100g dried egg noodles or similar 
• 2 pak choy, cut into 4 lengthwise 
• 100g sprouting broccoli, sliced
• 2 long red chillis, sliced on an angle (one in the dish and one as garnish)
• 3 spring onions chopped ( separate the whites and greens ) 
• 2 tsp sesame oil

To serve:

• Handful of bean shoots 
• Handful of coriander 
• Nori  / dried seaweed
• sesame seeds

Just in case:

• Teriyaki Marinade
• 150m light soy sauce
• 50g soft brown sugar
• 100m mirin
• 100m sake
• Bring all to the boil and cool.

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Method

• Marinate the salmon in the teriyaki for a short little while, but not longer than an hour. 
• Mix the stock cube, bouillon or miso with the water in a pan. Add the noodles and bring to the boil then cook for 1 minute. 
• Drop in the salmon with all the marinade and arrange the pak choy and broccoli around the outside with 1 chopped chilli and the greens of the spring onions.
• Sprinkle over a little sesame oil then cover with a lid and simmer gently for 6-8 minutes or until the salmon is cooked through.
• Serve with bean shoots, coriander, greens of the spring onions, the remaining sliced chillies, nori and sesame seeds.
• Additional garnishes could be a little more sesame oil and some crispy fried onions.

   I don't think I've ever made this with all the proper ingredients! But it seems to taste fine without bean sprouts or fresh coriander or nori seaweed or whatever I haven't got this tine around...