Ben Trovato, that I read. He was complaining that he had bought some cherries and then suddenly discovered he had paid R 35.99 for 15 cherries. That's $3,35. They were also from England and as he said, SSA have their own cherry trees, acres of them. A lot of money for 15 cherries - I agree.
I was delighted to discover that Michael Hicks' last book in the In Her Name series, called Mistress of the Ages, is now available. This series is an alien contact story with a difference. Excellent series in sets of three. Each of the three sets has a first book which is a free ebook. I really don't remember how I found them originally, but I have been waiting for this last one forever, or it seems like. I may have to do a re-read of the first two in this section just to refresh myself. The beginning book is called First Contact and is actually pretty frightening. This is the blurb on his website: The Terran survey ship Aurora makes a startling discovery in an uncharted star system: two planets inhabited by an advanced, and decidedly unfriendly, non-human civilization. Disabled by gigantic alien warships before it can escape, the Aurora is boarded by nightmarish blue-skinned warriors with claws and fangs who slaughter the crew in ritual combat using primitive weapons. The sole survivor, Midshipman Ichiro Sato, is returned to Earth as a messenger bearing a device that warns of humanity's impending doom...
This is a recipe from Giada de Laurentiis at FoodNetwork.com and is perfect for Vegans I think. Mind you at this time of year th asparagus won't be so good, but not everyone is as particular about it as I am. I would probably use pecans too. I don't know where Giada gets her walnuts, but after English walnuts I find the ones I can get here are somewhat bitter.
1 lb(s) farfalle pasta
3 Tbsp butter
1 lb(s) cremini mushrooms, thickly sliced
1 lb(s) thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
1 pinch nutmeg, freshly grated
¾ cup walnuts, toasted
¼ cup parmesan, freshly grated
Directions1. Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
2. Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.
Have a great day