Blue Dragon, Oil Leak News

I keep forgetting, so much going on lately, that Gynie sent me a dragon. Gynie used to write a blog, but if I think I am busy, she is much more so. However, she knows I love dragons so when she painted one she sent it to me.

She is a very talented young artist and has posted many of her paintings on her blogs, I am only sorry that she hasn’t been writing one lately, but at least she is still painting. I assume she is still doing her martial arts training and she also moved recently. Lots going on in her life.

The oil leak in the Gulf of Mexico is assuming major proportions as one of the worst disasters ever. They keep referring to it as an oil spill, it isn’t, it is a leak and will presumably keep pouring forth until they manage to cap the well head – if they can ever do that, they haven’t had much luck so far. The disaster is going to affect the fishing industry, particularly shrimp and also the wetlands which are full of protected birds and animals. They talk about the cost to BP (British Petroleum) but the cost to the ecosystem is unmeasurable and it will take years if not centuries to recover unless they have some success now. Apparently there are a lot of oil rigs out in the Gulf and no-one seems to know what caused the explosion on this one.

We picked up a copy of Food and Drink from the LCBO yesterday. I haven’t read it fully yet, but guess what, there was an asparagus recipe.

Green and White Asparagus Salad

Green and white asparagus makes a pretty mixture on the plate. The secret to cooking white asparagus so that it is not bitter is to peel it and add sugar to the boiling water. Here a robust salsa gives the asparagus a different taste and look. Use asparagus of the same thickness for the best presentation.

1 lb green asparagus

1 lb white asparagus

1 tsp salt

1 tsp sugar

MEDITERRANEAN SALSA 1/2 cup chopped shallots

'1/2 cup chopped green olives

14 cup chopped roasted red pepper

1 Tbs chopped capers

1/4 cup chopped parsley

1 Tbs lime juice

2 Tbs orange juice

1/4 cup extra virgin olive oil

Salt and freshly ground pepper.

Peel green asparagus if stalks are thick. Peel white asparagus.

Bring a large skillet of salted water to boil. Add green asparagus and boil for 2 to 3 minutes or until still slightly crisp. Remove with tongs and run under cold water until cool. Pat Dry

Add sugar to boiling water and add white asparagus. Boil for 2 to 3 minutes or until slightly crisp. Drain and run under cold water until cool. Pat dry. Place green and white asparagus on a platter.

Combine shallots, olives, red pepper, capers and parsley in a bowl. Stir in lime juice, orange juice and olive oil. Season with salt and pepper, spoon salsa over asparagus across the centre.

Serves 4.

Have a great day.