Thursday, March 1, 2012

Pricey Primping, Busy Busy, Taxes

Rihanna's Gold NailsWatching Good Morning America yesterday, they had a segment called Pricey Primping on the kind of beauty treatments in which some of the stars indulge. A facial that ends up costing $10,000 – well why not, it uses diamonds and rubies on your face and also silk – and nail polish which is $5,000 a bottle or $60 a nail – again why not, its gold!!! I can’t believe that the reporter was permitted to do all this: in fact the nail polish used on her belonged to Rihanna, shown in the picture, and isn’t for sale – a charity item. Yahoo/ABC will have a big expense account to deal with. Obviously the nail polish will last a couple of days, but I guess not the facial. Do watch the video, its interesting. I know several people who would love this polish. I can’t believe the spill in the picture is the real stuff, who would waste it like that?

Finally got my laptop battery today, now I have to fully charge it, then fully discharge it and then charge it once again. Its turning out to be an expensive time for us lately what with one thing and another. Maybe it was February and now we are into a new month, we can draw our heads in a tad. Seems like most of the month is taken up with medical tests of one kind or another, particularly next week when I have my MRI plus we have two other medical things through the week. At least none of this costs us anything even if it takes a long time for certain tests or specialist visits.

Got our taxes done today, caused me a lot of confusion. An allowance Matt used Parliament Hillto get in one hit is now paid throughout the year and will, as from July, be paid in monthly cheques. What a bugger, we liked to shove it in our savings for our vacations, I know we can still do that, but small sums tend to disappear easily if we aren’t careful, one large refund makes a difference. I use UFile for my tax returns, makes it so easy plus I can file electronically through them so its all done at one time and no messing. This is a picture of Parliament Hill which ends up getting to spend all our hard earned income.

I’m sorry, to those of you who don’t like it, but my mind is turning with longing to asparagus season which won’t be toooooo long now. May at the latest, although it has started before. We have had such a warm winter, the season may well start earlier this year.

Asparagus Frittata with Creme Fraiche and Chives


Makes about 40 squares

AdvertisementFrittatas are flat Italian omelettes. In spring, they are made with seasonal Asparagus Frittatavegetables such as young artichokes, tender asparagus, baby leeks or wild mushrooms. When cut into bite-size pieces and garnished with a little crème fraîche and spring chives, they make a tasty hors d'oeuvre.


6 large eggs

1/2 cup minced fresh chives

1/4 cup chopped fresh Italian parsley

1/4 cup grated Parmesan cheese

2 tablespoons half and half

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

One 1-pound bunch fresh asparagus, trimmed, cut crosswise into 1/4-inch pieces

1/4 yellow onion, minced

1/3 cup crème fraîche or sour cream


Preheat broiler.
Whisk eggs, 1/4 cup chives, parsley, Parmesan cheese, half and half, salt and pepper in large bowl until just blended. Melt butter and oil in heavy nonstick 10-inch-diameter omelette pan over medium heat. Add asparagus and onion and sauté until asparagus is crisp-tender, about 4 minutes. Pour egg mixture over asparagus. Reduce heat to low; cook until edges are just set, about 3 minutes. Using heat-proof spatula, lift cooked edges of egg mixture and tilt pan so uncooked eggs run beneath. Continue cooking until egg mixture is nearly set on top, about 5 minutes.
Broil until just puffed and lightly golden on top, about 2 minutes.

Slide spatula under frittata to loosen; slide out onto cutting board. Cut frittata into 1-inch squares. (Can be made 1 hour ahead. Let stand at room temperature.)

Arrange squares on serving platter. Spoon dollop of crème fraîche atop each square. Sprinkle with remaining 1/4 cup chives and serve.

Recipe created exclusively for by Georgeanne Brennan.

Serving size = 1 square

Nutrition Information
Makes about 40 squares - Facts Per Serving:

Calories: 28 Fat. Total: 2g Carbohydrates, Total: 1g Cholesterol: 34mg
Sodium: 67mg Protein: 2g Fiber: 0g % Cal. from Fat: 64% Fat, Saturated:

Have a great day



  1. Hi Jo .. I love asparagus and I too have been thinking of the season!! Too delicious to miss out on the shortness of its abundance - fresh from the English countryside. Frittata is such a useful dish for so many things ..

    Cheers Hilary

  2. Your season probably comes a bit earlier than ours Hilary. We normally say mid may to mid June here although it may be earlier this year as we have had such a mild winter. I always try to publish lots of asparagus recipes, even some I posted before, whilst the season is in full swing.