I phoned the Sleep Management Group and asked them about the lack of dreams. Apparently I was wrong, you can have dreams when you are not soundly asleep. You can also have them whilst in REM sleep (in case you don’t know, that is Rapid Eyelid Movement) but not remembering them doesn’t mean you are not getting your REM sleep. The best way to determine this, apparently, is by the level of tiredness each day. They also informed me that it does take a while for the level to noticeably decrease. In my case the pressure was turned up to 10 on the 22nd so I may not yet be feeling the benefit, or, of course, I may need it even higher. The results of the last sleepover at the sleep clinic will determine this I believe, but we won’t get those until some time in July. It is a tad confusing as the Sleep Management Group are not the same as the sleep clinic. I might say, I still seem to need a nap in the afternoon unless I am bowling.
Talking to a friend the other day and discussing he and his wife coming to dinner and I was astounded that he doesn’t like lobster or shrimp but yet he does like fish. Now I personally would sell my soul for lobster as most people are aware. Second comes King crab and third shrimp. I love scampi too, but they are not really available in this part of the world. There is a rock shrimp which I tasted in North Carolina once and I think it is the same thing, but am not totally sure. Over here you will come across a recipe, Shrimp Scampi, but basically all that is is shrimp cooked in garlic butter, nothing to do with scampi at all. The top pic is a scampi I think they are a bit bigger than the average shrimp too.
I have been toying with the idea of canning some asparagus before the week is up. I have a recipe from the farm for a pickled asparagus which is canned. I buy their jars sometimes, but its not the cheapest way to go. This is the recipe posted by Barrie’s:
Using 5 lbs of Ontario asparagus, wash well and soak in ice water while you are preparing the 6 pint jars. Place 1/2 clove of garlic, 1 tsp dill seed, 1 tsp mustard seed, and 6 peppercorns in the bottom of each jar. Place asparagus, tips up in jar. Don’t waste tender ends. Can them also for bite size treats. Bring 8 cups water, 2-1/2 cups white vinegar, 3 tbsp pickling salt, 1/2 cup white sugar to a boil and pour over asparagus. Process in hot bath for 5 to 6 minutes.
Only problem is I don’t have a proper hot water bath although I have a huge stockpot which I am sure could be used. The picture, by the way, is the farm’s new mascot GUS. You can buy mugs and T shirts with this logo on.
The other day I posted a recipe for asparagus and almond soup. Yesterday I made my own version of it. This is immediately after adding the ground almonds. I guess I am not a very good photographer, the soup should, and does, look green, honestly Alex. However, it tastes delicious.
Asparagus and Almond Soup
1 lb asparagus (if shop bought you will need more because you cannot use the ends)
4 cups chicken broth
1/2 small onion, chopped
1/2 cup ground almonds.
Toasted almonds for garnish
Wash the asparagus and chop into pieces. Put in a pan with the chicken broth and the onion. Cook til tender. Blend. Add the ground almonds. and cook a few minutes longer.
To serve ladle into soup bowls and sprinkle with a few toasted almonds.
To do toasted almonds, put them in a dry nonstick pan and sauté until they begin to colour slightly.
Have a great day