Watched a programme on TVO (TV Ontario) on Monday night about Superfoods. Basically a young reporter was investigating what made them superfoods or whether it was really all hype. One thing that did surprise me, they have discovered that, as far as anti oxidants are concerned, blueberries are of less value than strawberries and raspberries. Top of the list are blackcurrants which have 6 times more than blueberries. Other foods which are touted as good for you, you would have to eat in large amounts. The grapefruit which is supposed to be an aid to slimming does contain something which helps, but you would have to eat 40 fruit per sitting to gain the benefits. However, Israel, one of the largest growers of grapefruit, and working on producing an extract which can be used as a slimming aid. I haven't been able to eat grapefruit for a while because of my cholesterol pill. I am now off that for a few months so will get some to eat. I do enjoy grapefruit.
Having been attending these sessions on Falling, I keep hearing of people falling. One of the women
My internet is going on and off sitting here. Someone is coming to check out the wiring tomorrow. It is driving me nuts.
Tried this one for supper today. It was pretty good. Only trouble as far as I am concerned, I hate to waste any egg yolk. As a youngster I would eat the whole yolk of a fried egg at once so I didn't waste any of it. These days I always have a fried egg on a piece of toast just to sop up the yolk. Although I finished up with a teaspoon, I still left some egg yolk behind. That annoyed me. Silly I know.
Asparagus With Poached Eggs and Parmesan
8 large eggs
1 tsp white vinegar
1 tsp salt, divided
2 bunches asparagus spears, trimmed (about 40)
1 Tbs extra-virgin olive oil
1 garlic clove, chopped
1 Tbs unsalted butter
2 Tbs fresh lemon juice
2 tsp finely chopped fresh parsley
Freshly ground black pepper, to taste
4 Tbs coarsely grated fresh Parmesan cheese, divided
1. Break the eggs into 8 individual containers (such as teacups, prep bowls, or paper cups). Fill a large, low-sided pan with water, and add vinegar and 1/2 teaspoon salt; bring to a boil over medium-high heat.
2. Meanwhile, bring a separate pot of water to a boil in a medium saucepan over medium-high heat. Add asparagus spears, and cook 3–4 minutes or until crisp-tender. Remove asparagus with tongs, and set aside.
3. Dry the medium saucepan. Add olive oil, and heat over medium heat. Add garlic, and sauté about 1 minute. Turn off heat; add butter, and swirl pan. Add lemon juice, parsley, remaining salt, and pepper; swirl pan again to combine. Add asparagus and 2 tablespoons Parmesan; then toss with lemon-butter sauce to coat.
4. Slowly pour each egg into the boiling poaching water; cook 2 minutes. Turn off heat, and remove pan from burner. Divide asparagus among 4 plates. (Bring plates close to pan with poached eggs, and place a folded clean kitchen towel next to plates.)
5. Remove the eggs from water with a slotted spoon, 1 at a time, blotting bottom of spoon on towel to absorb excess moisture. Place 2 eggs on each mound of asparagus. Pour any remaining sauce over each serving, and sprinkle with remaining 2 tablespoons Parmesan. Serve immediately.
Have a great day