Photo: Cotswolds in England.
I went to plug-in the slow cooker this morning, but could not find an available outlet. David says,” I have an extra plug upstairs,” and fetched a 3-outlet wall plug from his bedroom (we have six-outlet plugs installed everywhere else.
What did you have in this plug?
Just the tread mill, the clock and the table lamp next to my bed.
Nothing? When you are retired, clocks no longer rule and you can stumble to your bed in the dark. Goodness knows he did that enough when he was drinking. But given he is on Plavix and covered with bruises, I think he needs a light in his room, so I sent him out shopping for another multiple outlet electric plug.
For months, I told myself I was downsizing, but the only thing I seem to have accomplished is buying new pots, pans, dishes, appliances. Everything is smaller, even the pans, but I have multiple appliances in my kitchen.
Today, I am making the Asian pork with rice noodles in my West Bend slow cooker. I found the recipe in this month’s issue of Diabetic Cooking and adapted it to my WW diet.
One of the benefits of being a military wife for so many years was acquiring a taste for different kinds of food. My first marriages were to military officers who spent many years living in Japan, Viet Nam, and Korea. #1 had two tours in Japan, one in the 1950s, and the other during the Viet Nam War; #2 spent years in Japan, Korea and Viet Nam (a total of 10 years in Asia; he spent another 5 in Germany). For 22 years, I lived near other military wives, many of them foreign born, and I learned how to prepare many dishes from my friends.
David is a Korean War vet, but he never acquired a taste for Asian food. Slowly he is changing (you can teach an old dog new tricks). I have modified the dishes I fix for him, where necessary, to meet the requirements for his diabetic diet. Mine too, if truth be told, although I am not diabetic and not taking Metformin as he is.
Because I cook so many Asian-based dishes, I keep items like low sodium soy sauce, hoisin sauce, ginger root, rice wine vinegar, honey and 6 oz. bottles of saké in my pantry. But I am not biased, I also keep Worstershire sauce on hand, just like Dad did.
Regarding Worstershire Sauce, Wikipedia says:
First made at 60 Broad Street, Worcester, England, by two dispensing chemists, John Wheeley Lea and William Henry Perrins, the Lea & Perrins brand was commercialised in 1837 and has been produced in the current Midlands Road factory in Worcester since 16 October 1897.  It was purchased by H.J. Heinz Company in 2005 who continue to manufacture and market “The Original Lea & Perrins Worcestershire Sauce”, under the name Lea & Perrins, as well as Worcestershire sauce under their own name and labelling. Other companies manufacture similar products, often also called Worcestershire sauce and marketed under different brand or private label names. Additionally, in recent years recipes have begun appearing for homemade variations of the British version.
Worcestershire sauce is often an ingredient in Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and sometimes added to chili con carne, beef stew, and other beef dishes. Worcestershire sauce is also used to flavour cocktails such as a Bloody Mary or Caesar. Known as salsa inglesa (English sauce) in Spanish, it is also an ingredient in Michelada, the Mexican beer cocktail.
On the other hand:
A fermented fish sauce called garum was a staple of Greco-Roman cuisine and of the Mediterranean economy of the Roman Empire, as the first-century encyclopaedist Pliny the Elder writes in Historia Naturalis and the fourth/fifth-century connoisseur Apicius relates in his collection of recipes. The use of similar fermented anchovy sauces in Europe can be traced back to the 17th century. The Worcestershire variety became popular in the 1840s and is a legacy of the British rule of the Indian subcontinent. Theories vary concerning its invention.