Oops, having written the above, I went back into my computer room, in my nightdress and this is what I saw.
Guess I will have to be careful from now on. It will be even worse when they are working on our wing. Our living, dining room wall is all window and looks out onto the balcony where they will be working.
Unfortunately, our exercise class, followed by our Stand Up to Falls seminar was rather spoilt because they were drilling right outside the window. With the exercises, she could just do something and we could copy, but the poor young lady who was trying to talk to us about falls had to keep stopping whilst they made one heck of a noise. I even asked them if they could stop drilling for 20 minutes or so, but they wouldn't do so. With any luck, they shouldn't have to do any more drilling there on Friday. Our instructor was laughing at the end, drilling one moment, alarm bell the next. At least we won't have the alarm bells for another year.
1 ½ lbs asparagus, trimmed and cut crosswise on the diagonal into 2" pieces
1 Tbs Japanese reduced-sodium soy sauce
1 tsp Asian sesame oil
2 drops red chile oil
½ tsp toasted sesame seeds
1. Bring a medium pot of water to a boil over high heat. Add asparagus to pot and cook until tender-crisp and bright green, 1½–2 minutes. Do not overcook. Drain, then immediately plunge into a large bowl of ice water; set aside to cool, 2–3 minutes. Drain again, then transfer to paper towels, pat dry, and set aside.
2. Whisk together soy sauce, sesame oil, and chile oil in a medium bowl. Add asparagus and toss. Transfer to a serving bowl and garnish with sesame seeds.
A specialty of Shandong province, this dish is traditionally reserved for banquets because asparagus is so expensive in China. But in the United States, when the price comes down in summer, take advantage of this flavorful dish.
Have a great day