Monday, June 26, 2017

:LCBO, Weather, Asparagus,

Major disaster looming. I am writing this on Saturday but on Sunday the LCBO (Licensed Liquor Board of Ontario) is supposed to be going on strike beginning Monday. We bought ourselves some extra booze today but just hope it will last. Of course, now we have stocked up a bit, it may never happen, either that or we will be without booze for so long we will become teetotallers. I can see that happening!!

Right at the moment, it is Sunday, June 25th, and I am freezing. It is presently very sunny outside but blowing pretty fiercely. So far June has been a very disappointing month and certainly not been terribly warm. We had a few days and now we are all thinking "that was summer". I was thinking earlier about the pool we used to have, we certainly would not have been using it at the moment. On the other hand, I understand England has been having a heatwave. There is no doubt, in my mind, about climate change although not too sure about "global warming" - ain't got too warm around here.

Monday we are planning to go to the asparagus farm and hopefully I will get in one more visit at the end of the week. After which, that's it for another year and I will live with a sense of deprivation for another year.

I tried a recipe for broccoli this weekend which I liked and Matt didn't. Pity. However, I pass it on to you in case. I found the directions a tad imprecise too. However, I thought it made a nice change from plain broccoli but Matt thought there was too much vinegar (could have been my fault).

Spicy Broccoli with Garlic

Garlic and spiced crushed red pepper add kick and spice to broccoli.
1 1/2 lbs broccoli
4 1/2 Tbs olive oil
1 clove garlic, minced
1/4 tsp salt
1/8 tsp crushed red pepper
1 1/2 tsp vinegar
3/4 cup water

1. Peel and slice thick stems from broccoli; separate florets.

2. In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes.

3. Stir in olive oil, minced garlic, salt, and crushed red pepper. Cook 4 minutes.

4. Turn off heat; stir in vinegar.

Servings: 4


Have a great day

Saturday, June 24, 2017

Saturday Recipe

I am not a big fan of peanut butter, but I thought this pie sounded easy and good.

No-Cook Peanut Butter Pie

1 1/2 cups (375 ml) creamy peanut butter
1 cup (250 ml) sugar
1 cup (250 ml) heavy cream
1/4 cup (60 ml) butter at room temperature
1 tsp (5 ml) vanilla extract
1 prepared 9-inch (23 cm) chocolate cookie pie crust

Combine the peanut butter, sugar, cream, butter, and vanilla in a bowl and beat with an electric mixer until smooth. Pour into the pie shell and refrigerate at least 4 hours or overnight.

Serve chilled. Makes one pie to serve 6 to 8.

Have a great weekend