Titanic, Bras, Resumed Flights.

The other day we were talking to the couple who do some cleaning for us, he mentioned that it was the anniversary of the sinking of the Titanic this week (actually April 12, 1912), I didn’t remember that, nor did I know how many people lost their lives, (1517) he did. Isn’t it amazing the things some of us remember. They are younger than us and so certainly not alive when it happened, nor were we come to that.

Watching Kathryn Grayson in Desert Song the other night, I was mostly thinking of her boobs. No not that way !! I was wondering how they got them so high and well shaped. I remember we always tried to achieve that when I was a young woman but never with such success. Bras must have been quite something in Hollywood. This picture doesn’t quite show what I mean but…. Oh the hours I spent trying to achieve a similar result.

So the planes are flying again in Europe although they say it will take a long while to clear up the back log of passengers. Air lines have lost millions, if not billions. All it takes is one little old volcano. There was some talk of a neighbour of the current volcano deciding to join the party, I haven’t heard anything more about that. Lets hope it doesn’t. I have mentioned how Glenda Larke’s (Tropic Temper see link this page) family always have problems travelling which they call Noramlying from the family name. She was visiting in the UK and we figured this was going a bit too far just to make sure her travel was disrupted.

As you know, asparagus is one of my favourites and I just came across this recipe at Recipezaar. I am assured by Barrie Farms, my local asparagus supplier, that the plants are now poking through quite nicely and so it won't be long. My taste buds are standing up to take notice, there is nothing better than fresh asparagus. Not only that, if you can get it straight from the field there is no necessity to snap off the ends, they are still succulent. Doesn't that picture make you want some of this delicious vegetable?

Balsamic Asparagus

my fav way to serve asparagus by Evie* SERVES 4 1 bunch fresh asparagus (stalks approx same thickness) 1 tablespoon oil freshly ground black pepper 1 tablespoon balsamic vinegar

prepare asparagus by washing and snapping off tough end. heat oil in frying pan. add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus. remove from heat and cover for a few minutes to let flavours develop. serve.

Have a great day