Canada Day, Asparagus, Heels and Royals.

Happy Canada Day to Canadians everywhere.

Today is also the end of Asparagus season, no more really fresh asparagus for a year. Barrie’s hold their annual Asparagus Festivus today which includes barbecues and an auction to raise money for cancer. One of their attendees will be Wayne Gretsky’s dad. Tim Barrie is a big hockey buff. When I was there yesterday I heard they have a petting zoo and face painting for the kids.

There was a segment on GMA yesterday about high heel shoes. They were showing 8 inch heels. I can’t imagine wearing. such shoes, regular shoes used to be bad enough. These are almost like being a ballerina on points. When I was a young woman I lived in such shoes, but never anything this high. What on earth these kinds of heels do to floors I can’t imagine. There is something over a ton of pressure on the point of such heels.

Been a lot on TV, of course, about the arrival of William and Catherine in Ottawa yesterday. William made a speech which included a segment in French much to the delight of the audience. He then apologised and said his French would get better. They got out of the car and did a bit of a walk about too, which delighted the spectators. Today they are taking part in the Canada Day celebrations. After Ottawa they are going to be in Québec then going out east and then up to Yellowknife and finally in Calgary. They will then fly to California.

I don’t suppose a lot of people will be eating any Brussels sprouts today, but having found this recipe, I had to share.

Chinese Style Brussels Sprouts with Hoisin Glaze

By The Food Gal
WebMD Recipe from Foodily.com

Ingredients

2 tablespoons peanut oil or vegetable oil
3 tablespoons minced fresh ginger
1 onion, chopped
3 garlic cloves, thinly sliced
2 pounds small Brussels sprouts, washed, ends trimmed, then bulbs cut into halves
3 tablespoons mirin (Japanese rice wine)
1 tablespoon low-sodium soy sauce
7 to 8 tablespoons hoisin sauce
Toasted sesame oil

Instructions

In a large wok or frying pan on medium-high heat, add peanut oil. When oil is hot, add ginger and onion. Stir, and cook for about 2 minutes. Add garlic, stirring to prevent burning, about 1 minute more. Add Brussels sprouts and mirin. Cook for about 5 minutes, stirring regularly, until Brussels sprouts start to become tender. Stir in hoisin sauce. Continue to cook for about 2-3 minutes more. Drizzle with a little sesame oil, and serve.
Total Servings: 6

Have a great day