R E F L E C T I O N S

I took this closeup of a crystal.

According to the sticker that came with the plant it's a Kalanchoe.   She seems to like it here. Here she is with some of her buddies.

This time my cooking turned out good!  I modified the recipe a bit because of some comments about not having enough flavor.  I doubled the Worcestershire sauce, added some thyme and garlic powder.  The salt was left out. I did not thicken the sauce with cornstarch. I used the automatic settings on my pressure cooker for the cooking time.  The pressure cooker made the job easier and faster. Here's the recipe and link: TOTAL TIME:  Prep: 20 min. Cook: 15 min.   YIELD:  4 servings. Ingredients 3 teaspoons olive oil 1 beef top sirloin steak (1 pound), cubed 1/2 teaspoon salt 1/4 teaspoon pepper 1/3 cup dry red wine or beef broth 1/2 pound sliced baby portobello mushrooms 1 small onion, halved and sliced 2 cups beef broth 1 tablespoon Worcestershire sauce 3 to 4 tablespoons cornstarch 1/4 cup cold water Hot cooked mashed potatoes Directions 1.   Select saute setting on a 6-qt. electric pressure cooker and adjust for ...

A raining Friday, good for taking care of indoor activities around the house.   Don't want to speak too soon but I feel better after going back to subcutaneous shots of immune globulin (SCIG) instead of intravenous. Wish me luck. Yesterday I  gathered my supplies and injected myself.  One of the four lines had some blood in it, so I had to reinsert it in another location. But it didn't clear up. I had to do with three lines instead of four. The swelling is a little larger that way. Four hours later and I was done. Well it took a little longer because of setting things up and putting them away afterwards.  Also, there is a little bit of hesitation before I can get myself started. Now I'm all finished for another week 😃. Subcutaneous is more convenient because it's done at home when I want, no appointments or driving to the infusion center. Here's a video showing how it's done: Enjoy your weekend.