Well, it's Thursday again. Of course I bowled quite well. I was asking if anyone knew a hypnotist - I need one to convince me Wednesday is Thursday when I am bowling.
Meanwhile other seniors seem to be having to cope with bed bugs again. Trouble is, I am getting
Went to Barrie's Asparagus Farm to stock up on my asparagus and also got some strawberries which we had for supper. I have never seen strawberries which had not developed at the ends and were a hard black knot of seeds. I had to cut these out as well as hull them. Wasn't too pleased, but they tasted good in the end. I also bought myself extra asparagus with a view to freezing it. Last year I blanched the spears before freezing. Talking to the girl at the farm I told her I had read you could just freeze it without blanching and she said they always recommended that method but to make sure they are totally dry. When I got home, I shoved a couple of spears in the freezer and will see what they are like in a couple of days.
Roasted Asparagus with Garlic-Lemon Sauce
2 bunches asparagus (about 2 pounds), trimmed
1/8 tsp salt
2 Tbs low-fat mayonnaise
2 Tbs shredded Parmesan cheese
2 Tbs water
2 anchovy fillets, minced
1 small clove garlic, minced
1 Tbs lemon juice
2 chopped hard-boiled eggs (optional; see Tip)
1. Preheat oven to 425°F.
2. Toss asparagus with oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.
3. Combine mayonnaise, Parmesan, water, anchovies, garlic and lemon juice in a small bowl. To serve, drizzle the asparagus with the sauce and top with hard-boiled egg (if using).
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling. I always refresh the water several times and if in a hurry, add ice to the water.
Source: Eating Well
Have a great day