Friday, May 8, 2009
Breakfast in Bed, Connie Culp, Asparagus.
This morning was Emeril Lagasse's traditional Breakfast in Bed (sponsored by GMA) for a mother selected from hundreds of applications. They turn up on her doorstep and bring a bed with them which they put out in the front yard. Not sure what they do if it rains. This morning I felt so very sorry for the poor woman chosen. She had to watch video of her son who had recently died of cancer. She was crying her eyes out and ended up on TV with no makeup at all and crying more when she saw all her neighbours had turned up. Great Mother's Day gift 'here's breakfast, have a good cry'. I didn't watch the rest of it, but I hope she at least enjoyed her breakfast. I tend to get annoyed when people's grief is paraded on TV for everyone else to see. But I guess most people can always say no to the interviewer. They had another interview with the woman who had the first face transplant; she has a wonderful sense of humour. She found a blemish on her nose which she was concerned about then realised "I haven't had a nose for 5 years and now I am worrying about a pimple". Very brave, courageous woman. She says she still loves her husband and forgives him. I sure wouldn't if I had been shot in the face and had to endure years of agony. He shot himself too, pity he didn't succeed. He is now in prison. She will end up looking a lot better than she does now, but she will never look like the pretty woman she was. If you would like to see the interview its at this site where you will see how upbeat she is most of the time. I can't let asparagus season go by without publishing one of my favourite recipes of all time. Asparagus Pesto. We got the recipe originally from Food and Drink by the LCBO and we make a batch every year, freeze it and then eat it throughout the year. Matt occasionally has it on a muffin for an evening snack and we frequently serve it as a starter. Asparagus Pesto Toasts 1 lb trimmed green asparagus 1 cup toasted walnut halves (I used pecans) 4 cloves garlic, peeled 2 1/2 tsp salt 3/4 cup olive oil 2/3 cup freshly grated Parmesan Freshly ground pepper 1 Cook asparagus until just tender. Refresh in cold water, then drain and dry well. Place asparagus, walnuts, garlic and salt in food processor. Process until blended. 2 With motor running, gradually add olive oil, then add cheese and pepper. Blend together and check seasoning. Place in covered bowl. 3 We freeze this in ice cube trays, then wrap the cubes in pairs (separated by Saran wrap) and put in a bag in the freezer until we need it. Have a great day.