Wednesday, April 29, 2009
Flu, Old Movies, Asparagus
The airwaves are still filled with talk about swine flu although now we hear that the pigs are very healthy in Mexico so why is it being called swine flu? There has been one death reported, a 23 month old child. One doc this morning said sadly there were likely to be more. Another doctor said unless you are in the medical profession and therefore dealing with patients all the time, she didn't think wearing a mask was necessary. The general advice seems to be the same as for any flu, wash your hands a lot and sneeze into your sleeve or a Kleenex which you should immediately throw away. In other words practice good hygiene. Watched another old movie last night, this time with Jimmy Stewart and Audie Murphy. Night Passage, a cowboy movie. I am not usually very keen on cowboy movies but quite enjoyed this one. I do like Jimmy Stewart although I could never get on with his film Harvey about an imaginary giant bunny. I have tried to watch that two or three times but always end up switching it off. We do enjoy a lot of the old movies, there were some wonderful actors around, most of whom have left us now. Isn't it great that we have film to remember them by? Nothing very interesting happening in my life at the moment I'm afraid. I am just sitting around waiting for the asparagus to grow *g*. Although with the lack of sun, that may not happen too soon. I recently found this recipe which I am planning to try once the fresh produce is out. Sole is an excellent fish and combined with asparagus, what could be better? SOLE WITH ASPARAGUS Source: Produce for Better Health 1 lb Asparagus 1 lb Sole fillets (4 pieces approximately the same size) 1/4 tsp Salt 1/2 tsp Grated lemon or lime peel 4 Tbs Lemon or lime juice, freshly squeezed 1/8 tsp Black pepper 1 Tbs Chives, finely chopped 1 tsp Your favorite mildly flavored mustard 1 Cut asparagus into 3 inch lengths. Cook in 2-quart saucepan in lightly salted water for 5 minutes, drain. Set aside. 2 Season the skin side of the sole fillets with salt and lemon or lime peel. 3 Place asparagus spears at one end of each fillet. 4 Roll up fillets with asparagus spears inside and secure with plain round toothpicks. 5 Place in a 2-quart oven-save casserole dish liberally sprayed with non-stick cooking spray. 6 In a small bowl combine remaining ingredients and pour over fish. 7 Bake in a 400 degree oven for approximately 15 to 20 minutes or until fish flakes easily. 8 Baste fish every 7 minutes. Servings: 4 Have a great day.