Life is suddenly pretty busy with all kinds of medical and other appointments this week which is why I couldn't write a blog this morning as I just didn't have time.
We went to the Asparagus farm in the morning and I bought
extra asparagus in order to make some soup. We decided to go to Cora's, in Cambridge, for lunch - we went there a few week's ago with friends if you recall. We both had crêpes mine with ham and cheese, Matt's with spinach in the crêpe and a salad alongside. Very good again. We also discovered that there is a new Cora's opening fairly close to us in Kitchener on July 6 so that is good to know. Afterwards we went to get a foot Xray for Matt and then to the surgeon to drop of the CD. After all that we finally went to Costco. We bought lots of stuff there including a leg of lamb and some lamb chops. Plus some of the haddock loins we had got there before and which are very good. Oh and lots more stuff, told you it was the $200 store. Then of course all the meat had to be split up and put away in the freezer. Don't forget we are not young and fit like some of you so this all takes a lot of effort.
Today it was my foot nurse plus Matt had to buy a lottery ticket for tonight. He won $10 on last week's. I wish there had been a few more zeros after that - tomorrow its eyes and the weekly shop. At the moment nothing on Friday, whoopee.
On Nova last night there was a fascinating programme about finding the bones of an animal they had never seen before or heard of anything similar in the world. The bones were discovered in an ancient cave in Australia by accident, as so often happens. They called it a
Thylacoleo. It was a marsupial lion. Through extensive research they have worked out what it would have been like although they guessed the skin colouring of course, as well as how it hunted and killed its food. They figure it was a very aggressive animal and not one to meet on a dark night which is when it probably would have hunted. There was computerised video of the animal - its amazing what can be done now.
I have decided to make the Asparagus soup from Tim Barrie's web page which is linked on this page. It's his mother's recipe. I just might make a batch of the purée and freeze it so I have plenty for future soups.
Barrie's Asparagus Soup Recipe
My Mom's Famous!!!
1 lb asparagus chopped
1/4 cup chopped onion
2 cups chicken broth
2 tbsp butter or margerine
2 tbsp flour
1/2 tsp salt
dash pepper
1 cup milk
1/2 cupsour cream or yogurt
1 tsp fresh lemon juice
fresh chives for garnish
In a covered saucepan, boil the asparagus, onion, and 1 cup of the chicken broth. When asparagus is still tender and bright green blend to a puree (this purêe can be frozen and used for future batches).
In a large saucepan heat the butter and flour on medium to make a paste. Cook until golden. Stir occasionally as you add the 2nd cup chicken broth, making sure lumps don't form.
Stir in the salt, pepper, purée, milk. Bring to a boil.
Take soup off heat. Measure the yogurt or sour cream into a bowl and stir in spoonfuls of hot soup, little by little. Now, carefully stir this warmed yogurt or sour cream mixture back into the pan of soup.
Add a teaspoon of lemon juice, or to taste.
Serve in individual bowls, sprinkled with chopped chives.
(makes 3 1/2 to 4 cups of soup)
Have a great day.
Life is suddenly pretty busy with all kinds of medical and other appointments this week which is why I couldn't write a blog this morning as I just didn't have time.
We went to the Asparagus farm in the morning and I bought 
extra asparagus in order to make some soup. We decided to go to Cora's, in Cambridge, for lunch - we went there a few week's ago with friends if you recall. We both had crêpes mine with ham and cheese, Matt's with spinach in the crêpe and a salad alongside. Very good again. We also discovered that there is a new Cora's opening fairly close to us in Kitchener on July 6 so that is good to know. Afterwards we went to get a foot Xray for Matt and then to the surgeon to drop of the CD. After all that we finally went to Costco. We bought lots of stuff there including a leg of lamb and some lamb chops. Plus some of the haddock loins we had got there before and which are very good. Oh and lots more stuff, told you it was the $200 store. Then of course all the meat had to be split up and put away in the freezer. Don't forget we are not young and fit like some of you so this all takes a lot of effort.
Today it was my foot nurse plus Matt had to buy a lottery ticket for tonight. He won $10 on last week's. I wish there had been a few more zeros after that - tomorrow its eyes and the weekly shop. At the moment nothing on Friday, whoopee.
On Nova last night there was a fascinating programme about finding the bones of an animal they had never seen before or heard of anything similar in the world. The bones were discovered in an ancient cave in Australia by accident, as so often happens. They called it a Thylacoleo. It was a marsupial lion. Through extensive research they have worked out what it would have been like although they guessed the skin colouring of course, as well as how it hunted and killed its food. They figure it was a very aggressive animal and not one to meet on a dark night which is when it probably would have hunted. There was computerised video of the animal - its amazing what can be done now.
I have decided to make the Asparagus soup from Tim Barrie's web page which is linked on this page. It's his mother's recipe. I just might make a batch of the purée and freeze it so I have plenty for future soups.
1 lb asparagus chopped
1/4 cup chopped onion
2 cups chicken broth
2 tbsp butter or margerine
2 tbsp flour
1/2 tsp salt
dash pepper
1 cup milk
1/2 cupsour cream or yogurt
1 tsp fresh lemon juice
fresh chives for garnish
In a covered saucepan, boil the asparagus, onion, and 1 cup of the chicken broth. When asparagus is still tender and bright green blend to a puree (this purêe can be frozen and used for future batches).
In a large saucepan heat the butter and flour on medium to make a paste. Cook until golden. Stir occasionally as you add the 2nd cup chicken broth, making sure lumps don't form.
Stir in the salt, pepper, purée, milk. Bring to a boil.
Take soup off heat. Measure the yogurt or sour cream into a bowl and stir in spoonfuls of hot soup, little by little. Now, carefully stir this warmed yogurt or sour cream mixture back into the pan of soup.
Add a teaspoon of lemon juice, or to taste.
Serve in individual bowls, sprinkled with chopped chives.
(makes 3 1/2 to 4 cups of soup)
Have a great day.
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