Storms, World’s Biggest Flower, Georgia Davis, New Books.

I can’t believe its still May and we have already had two named storms on the east coast of the States, Alberto and Beryl. Beryl was bouncing around the coast on Sunday and people were battening down the hatches, but she was never forecast to be more than a strong tropical storm with winds in the 65 mph range. Friends in Florida said they got lots of heavy rain, wish we could have some of that here, we are basically in drought conditions. On Sunday the radio from Tilsonburg was saying how much rain they had had, it didn’t move up here and we are not much over an hour away. I once did a rain dance and the rain started instantly, maybe I should do another one LOL. The picture shows Beryl on Saturday.

Fascinating video turned up on Facebook yesterday of the Titan Arum blooming at the Eden Project in Devon, UK. Apparently it bloomed last year – the bloom lasted about 48 hours and they had been waiting 6 years for its appearance. Hardly seems worth it. Then the damned thing stinks anyway, nothing you could put in your vase LOL

I was astounded last Friday that I got hundreds of visitors to my blog page. Checking it out through the counters you see on the right, it appears that a blog I wrote in 2009 was drawing lots of people, I couldn’t figure out why unless it was something to do with the section on Witchcraft which was only really a reference to Glenda Larke’s blog on the subject that day. I thought it was the current day’s blog which was drawing people, how disappointing. It could also be to do with the story about the young girl who went from the UK to the Wellspring Academy in NC in order to lose weight. I have no idea. I then decided to Google and it seems that it could be this story. Apparently this young girl, Georgia Davis ended up at 63 stone or 882 lbs. and recently had to be removed from her home by cutting down a wall – she couldn’t stand up. How terribly sad that she had done so well in the States and now, according to the Daily Mail, she has regressed so badly – due to love??? I wonder what the Wellspring Academy things about all that? What a tragedy for a young girl to end up in such a state. She is around 17-18 yrs. old. Matt, who has been slim all his life, cannot understand what made her do such a thing. Although I have struggled with weight, I can’t understand it either, especially as she did so well when she came to the States. She was interviewed on Good Morning America and was so happy and proud of her success.

I have just read two excellent books on my Kindle by C.J. Snyder, While You Were Dead and Dead Reckoning. I literally couldn’t put them down. They were combination love stories and thrillers with some really bad baddies. Best stories I have read in a while despite the fact that I have recently been reading a bunch of dragon stories. The books are based around the operations of a group called Black Fire who’s job, basically, is to dispose of unwanted people, predominantly as snipers. Of course the heroes in both stories are drop dead gorgeous and there is a third novel due to come out some time this year. One thing I did find, the sex was not overdone like so many romances I have read in the last year or so. I personally don’t need a blow by blow description.

Haven’t had an asparagus recipe lately, so here is a good one.

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

Make an upscale pasta salad that’s company worthy by combining penne pasta, roasted asparagus, arugula, Herbes de Provence and goat cheese and tossing with a lemony vinaigrette. Serve immediately or cover and chill for 2 hours for a cold pasta salad.

Cooking Light MAY 2011

• Yield: 4 servings (serving size: about 1 1/4 cups pasta mixture and 2 tablespoons cheese)

Ingredients

• 2 cups uncooked penne or mostaccioli (tube-shaped pasta)
• 12 asparagus spears
• 12 cherry tomatoes
• 4 tablespoons extra-virgin olive oil, divided
• 3/8 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon minced shallots
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon dried herbes de Provence
• 1 1/2 teaspoons honey
• 1/2 cup pitted kalamata olives, halved
• 2 cups baby arugula
• 1/2 cup (2 ounces) crumbled goat cheese

Preparation

1. Preheat oven to 400°.

2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.

3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.

4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.

5. Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.

Have a great day