A couple of pictures I took yesterday, one of a pot of geraniums hanging on our balcony and another of the blossom outside our window. I also took a picture of the dandelions swathed across the parkland, but it seems to have disappeared although I took a video as well which I do have. The park is Heritage Park although Heritage Rd. is not close to it, go figure. As you can tell, it was a beautiful day yesterday although somewhat cool and windy. Today it is supposed to be warmer. Ve shall see.
A very disturbing story out of the Congo this morning about children being accused of being witches and then mistreated, abused, or even murdered. The pastors making the accusations frequently ask a lot of money for an exorcism. To read about this and see the video click here and see how some of these children are being kicked out onto the streets because they are witches. This is all being done in the name of Jesus. When GMA brought it up to the Congolese government they said if the child has brown eyes and a big belly it is probably a witch. What a terrible abuse of power. In the video it showed two gorgeous young boys who were accused, their eyes show confusion and fear. Poor little souls and their parents are too primitive in their upbringing to refute the accusations and actually pay the priests for the exorcisms. Unicef is, apparently, working on the problem, but it is a big one. This picture, by the way, shows a child witch!!!!!
Raiding the Ontario Asparagus Grower's Website again I chose this recipe which I think I will be making fairly soon, it sounds delicious and fairly easy to do. Bit low on asparagus at the moment so I will have to make a trip to Barrie's Asparagus Farm.
Ontario Asparagus Grower's
12 oz (375 g) Ontario asparagus, trimmed
1 tbsp (15 mL) canola oil
2 shallots, finely chopped
2 cloves garlic, minced
3 oz (90 g) Swiss cheese, shredded
1/4 cup (50 mL) sour cream
salt and pepper
1/4 cup (50 mL) dry bread crumbs
1 tbsp (15 mL) freshly grated Parmesan cheese
6 sheets phyllo pastry
1/2 cup (125 mL) unsalted butter, melted
Roasted Red Pepper Sauce
2 large roasted red peppers, seeded and peeled
1 tbsp (15 mL) chopped fresh basil
Cut asparagus into 1/2-inch (1.25 cm) pieces; steam or simmer just until tender-crisp, about 3 minutes. Drain and pat dry. Place in large bowl. Heat oil in skillet over medium-high heat; cook shallots and garlic until softened, about 3 minutes. Cool slightly. Add to bowl. Add cheese, sour cream and salt and pepper to taste to bowl; mix well.
In small bowl, combine bread crumbs and Parmesan cheese; set aside.
Preheat oven to 350º F (180º C). Lightly grease baking sheet. Place one sheet of phyllo on clean work surface with long side closest to you, keeping remaining sheets covered with waxed paper and damp tea towel. Brush with melted butter; sprinkle with about 1 tbsp (15 mL) of the bread crumb mixture. Cover with another sheet of phyllo, butter and bread crumbs. Top with third sheet of phyllo; butter sheet. Cut in half crosswise to make 2 stacks. Place one-quarter of the filling along one short end of stack, leaving about 1 inch (2.5 cm) uncovered at each end. Roll phyllo up and over filling to completely enclose it. Fold long ends over toward filling; continue rolling strudel. Brush all over with butter. Transfer to prepared baking sheet; brush with butter.
Repeat with remaining stack. Make 2 more strudels with remaining ingredients. (The strudels may be prepared to this point and frozen for up to 1 month; bake frozen.) Bake strudels for 30 to 35 minutes or until filling is heated through and pastry is golden brown.
Roasted Red Pepper Sauce:
In food processor or blender, combine red peppers, basil and 1/4 cup (50 mL) of the vinegar; process until smooth. Taste and add more vinegar if desired. Pour into small saucepan and bring to simmer over low heat. Serve under or beside strudels.
Yield: Serves 4
Have a great day.