Having written this about the smoked salmon, I went off to shower. I then thought, duuh, what an idiot, people smoked fish to preserve it so it should last a long time. Not that I didn't enjoy it for breakfast, but I needn't have worried about it.
Our bowling banquet was late today, the caterer was unable to make it on time!! So we bowled a game before we ate and I had a 225 game. Didn't matter dd it? Then we finally ate after which we played 2 more games. My second game not great, my third was good again. Matt had a very good last game too. I also won a prize for highest score with handicap. I also won a couple of draw prizes. One woman who is not really in our league but her bunch bowl every week, won a lot. In fact, had I won as often as she did I would have refused and said let someone else win.
I have another convert to farm fresh asparagus. Apparently the alley owner and his family were very impressed with it. I am not surprised, I told you II had weakened and bought some in the store a month or two back, the farmer told me his dad had weakened and bought some and ended up throwing all of it out. I am not surprised, but I am surprised that a man who used to grow the stuff would buy in the store.
Today I have a dental appointment to make a cast for my new teeth which I then get next week. Hurrah. Then we are off to the Mandarin again to have lunch with some friends.
Another new asparagus recipe.
Wok-Fried Asparagus With Walnuts
Not all asparagus dishes are delicate and subtle. Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.
1 ½ lbs asparagus, pencil-size or medium
2 Tbs vegetable oil
½ tsp ground Sichuan peppercorns, or use black peppercorns
¼ tsp five-spice powder
1 tsp grated garlic
2 tsp grated ginger
1 Tbs palm sugar or dark brown sugar
1 to 2 bird’s-eye chiles, thinly sliced, or use serrano or Fresno chiles
2 tsp soy sauce
½ cup toasted walnut halves
1 tsp toasted sesame oil
3 green onions, slivered
Cilantro sprigs, for garnish
1. Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)
2. Set a wok over high heat and add vegetable oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add Sichuan pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.)
3. Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.
To make your own five-spice powder, combine ground Sichuan pepper, fennel, clove, star anise and cinnamon in equal parts.
Source: The New York Times
Have a great day