White Asparagus, Parallel Worlds,

So maybe I am a Phillistine, I am sure some would say that I am, but I managed to buy some white asparagus on sale and last night I cooked them, as recommended by a chef: having pared them first, not snapped them. They were good, with a delicate flavour, but I didn't find them anything special to write home about and am just as happy with my regular green asparagus. I honestly don't see what all the fuss is about. Matt didn't see they were any better than the green either, although he isn't a fanatic about asparagus like me. I certainly will never shell out the exhorbitant prices they normally ask for them. You could say I was very disappointed. I didn't watch the programme, I didn't like the beginning, how it was presented, but it appears - for my sci fi friends - that today the possibility of parallel worlds and their existence is considered real science, serious research. I have read many stories which took place in such parallel worlds, wouldn't it be incredible if it were true. An infinite number of me and you etc. but worlds where things happened differently. It is a concept which has fascinated sci fi writers for many years. I have always enjoyed the idea of sci fi writers coming up with ideas which turned out to be true. Witness the many writings of Isaac Asimov which came to pass even in his own lifetime. If his concept of Multivac isn't the same as the Internet, I will eat my hat (well I would if wore one). By the way, we didn't get snow yesterday although it was pretty cold. If you read the comments section, you will see Satima (Satima's Blogspot) asked about the Three and Four Ingredient Cookbook and whether it does microwave and/or stovetop dishes. I am sure it does, but it would be easy to adapt any oven recipe for the microwave. I had a friend who lived in Cyprus and in the summer she wouldn't cook anything in the oven as it was too hot. So she used her microwave all summer long including poaching salmon which I imagine was very good. Here's a stovetop recipe for lamb which should be right up the street for anyone in Australia. Marinated Lamb with Oregano and Basil Serves 4 Lamb leg steaks (or gigots) are chunky with a sweet flavour and go well with oregano and basil. However you could also used finely chopped rosemary or thyme. Serve with couscous. 4 large or 8 small lamb steaks (gigots) 1 small bunch of fresh oregano, roughly chopped 1 small bunch of fresh basil, torn From the store cupboard: 4 Tbs garlic infused olive oil salt and ground black pepper Put the lamb in a shallow, non-metallic dish. Mix 3 Tbs of the oil with the oregano, basil and some salt and pepper, reserving some of the herbs for garnish. Pour over the lamb and turn to coat in the marinade. Cover and chill for up to 8 hours. We usually do our marinades in a plastic bag, saves all the mess. Heat the remaining oil in a large frying pan. Remove the lamb from the marinade and fry for 5-6 minutes on each side, until slightly pink in the centre. Add the marinade and cook for 1-2 minutes until warmed through. Garnish with the reserved herbs and serve. Have a great day.