I have changed my wallpaper again on my laptop, I couldn’t resist this little critter, a Fénec or soul of the desert, actually a desert fox. Isn’t he cute?
So my owl has disappeared. The picture is courtesy of National Geographic again. I would love to have this little fox he’s adorable.
I am currently reading a Brandon Sanderson novel, he is one of my favourite authors, called The Rithmatist. Not only am I reading the novel, I am busy learning how to do what Rithmatists do. Every chapter has a drawing with explanations of what they mean. Rithmatists draw magic ‘things’ with chalk on the ground, well anywhere with a flat surface, but mostly on the ground, for defense or attack. Their bugaboos are chalklings, nasty two dimensional figures drawn in chalk and given commands to attack. Quite nasty, well actually some of them can be quite nice if there isn’t a duel or a war going on. One character likes to draw friendly unicorns. I gather though, that whatever you choose to draw can be either good or bad depending on the situation and what the artist wants.
Popped over to see some friends, partly to deliver Avon, they were not very happy campers as someone, kids on presumes, but…. had vandalised their front yard tipping things over and breaking them, throwing plant pots and feeders around, etc.etc. The husband likes to build stuff and being a Dutchman he has a home made windmill standing in the front, that was fairly well smashed although he has managed to repair it fairly well. This happened at 4 a.m. if you please. I’d throw them around if I got hold of the perpetrators, well I couldn’t but maybe I would set Father Dragon on to them..
This recipe was published by The Guardian, an English newspaper. I thought it looked good and sounded better. It will be on my table any time soon.
Ribboned asparagus salad with avocado dressing
16 cherry tomatoes
100g flat-leaf parsley
20g parmesan, freshly grated
For the dressing
3 tbsp olive oil
3 tbsp lemon juice, freshly squeezed
½ ripe avocado, stone removed
Salt and black pepper
1 Snap off the tough ends of the asparagus. Using a vegetable peeler and starting from the bottom end of the asparagus, shave upwards to create thin ribbons. Place all the ribbons in a large serving bowl.
2 Slice the cucumber lengthways and cut into bite-size pieces. Cut the tomatoes in half and coarsely chop the parsley. Add these to the bowl.
3 Place the dressing ingredients in a blender and blitz until creamy. Add a dash of oil or water if necessary. Dress and toss the salad so it's evenly coated.
4 Top with parmesan shavings, then serve.
After reading a post by Arlee Bird, I don’t like to say Have a Great Day. How about wishing you all the best? I’d forgotten it was the weekend, have a wonderful weekend.