This morning I phoned the Produce Manager in our local supermarket, Zehrs. She assures me that all the salmonella problems are in American produced tomatoes, and all the tomatoes in Zehrs are Canadian hothouse grown (they sure couldn't have grown them in the fields yet awhile). So, Matthew, stop worrying about my daily intake of the red fruits - love apples as they were once called. The picture of the sliced tomatoes makes me feel hungry. I have had a love affair with tomatoes for as long as I can remember. Their round, rich lusciousness is one of the greatest foods to tantalise your taste buds. Just think of how many dishes, from simple to gourmet, include tomatoes. Because I cannot seem to find really good ones these days, we buy them ahead of time so that by the time I am ready to eat one they are good and ripe. I eat tomatoes most days and this generally seems to work pretty well. I never, but never, put tomatoes in the fridge.
Last night, for supper, we had broiled salmon steaks and I had, you will be surprised to know, asparagus with it. Just plain with Butter Buds sprinkled. I suddenly remembered this was one of the things I really expected to eat in profusion when I came to Canada. I wonder why it took me so long to find Barrie's Asparagus farm? Not only that, fresh fish was very difficult to obtain when we first arrived here in 1975. Certainly salt water fish was not readily available unless it was frozen in packets.
Yesterday, on Good Morning America, we watched a programme about stimulating the brain. I thought it was pretty good and I pass on the article printed on their website for your interest read here which tells you some of the simple tricks you can employ to make your brain sit up and take notice. Things like cleaning your teeth with your other hand. Learning anything you didn't know before, it doesn't have to be complicated, just new. You don't have to learn Russian or anything like that. Apparently even actions like eating with your eyes closed cause your brain to work a bit harder and be stimulated. I just re-read the article and was surprised that I had missed one or two things. I did change my seat for lunch yesterday, then forgot about it since. I have always been concerned with an aging brain as some of my relatives ended up with senile dementia if not outright Alzheimer's. I have never been totally clear on what the difference is. Be sure I will be trying some of these changes.
Today I am going to try making Asparagus Vichysoisse. I think I have all the necessary ingredients. I published the recipe on June 4. Meanwhile here is another Asparagus recipe for you.
Jeanne Jones, Cook It Light
4 slices whole wheat bread, diced into 1/2-inch cubes
1 cup steamed asparagus (about 1/2 pound fresh asparagus cut in 1-inch
pieces, trimmed, and steamed 3 minutes)
1 large egg
3 large egg whites
1 cup canned evaporated skim milk
1 cup grated 20 percent fat-reduced Cheddar cheese
1. Preheat oven to 325° F. Place bread cubes in the oven for about 15 minutes or until a golden brown. Remove from oven and allow to cool.
2. Spray a 9 x 13-inch baking dish with a non-stick vegetable spray. Arrange toasted bread evenly on the bottom and top with the asparagus.
3. Combine egg, egg whites and milk. Mix well and pour evenly over the bread and asparagus. Top the casserole with the grated cheese and bake at 325° F for 25 minutes or until liquid is absorbed and the top is lightly browned.
Have a great day.