Barrie’s, Android, CPAP Pillow

I was interested to read an article/blog about Barrie’s Asparagus Farm, actually the farm itself is called Cedardale Farm, which included some interesting pictures taken by the author Zac Jolliffe. The blog contains some information on the history of asparagus as well as some of the health benefits, and what, to me, is interesting, it shows pictures of the harvester with a description of how it is used. I have often wondered and for one reason or another never been able to ask. I have said, over the years, that Barrie’s asparagus has no woody ends, which means the whole stalk can be eaten. I see they give the woody ends to the pigs, does that mean the pork is asparagus flavoured, LOL. Zac mentions the price being higher because of this but I know one place that sells Barrie’s asparagus for nearly $1 more. Of course if you buy asparagus from local grocery stores it is usually sold by weight, including the woody ends.

I received my android or MID (Mobile Internet Device) yesterday and of course then had to charge it. I was a bit disappointed, its the same size as my Kindle although the screen is bigger. My Kindle is an original one, it has a keyboard but it doesn’t handle colour. We shall see what happens. I can’t use it for 4 hours. You should see the manual, it's on a small sheet of paper. Doesn’t tell me too much at all. It is supposed to have a camera on it, don’t know anything about it and can’t tell if there are lenses or not. I will no doubt get some answers when it is charged up. The picture is not my android by the way, no pictures on my screen yet but hopefully there will be later.

I phoned the Sleep Management people and their CPAP pillows are $85. They know how to charge. However, it appears to be possible that our insurance will pay for one so long as its bought with the first purchase of a machine. How long it will take to get that confirmed, I don’t know.

I am having the devil's own job with my Windows Live Writer programme which I have used for a long time to write my blog before posting it. It freezes up whilst I am writing and I can do nothing although I can save what I have done so far. When I close and then reopen it, very often whatever I wrote is there, but then I can't alter anything. It is beginning to be very frustrating. I have tried uninstalling and reloading but that doesn't seem to make any difference. It's on both my computers, laptop and desktop, so it's not my system's faults.

I thought we would have a total change of pace for a recipe today. A friend living in NC taught me how to make cornbread, I went nuts about it for a while and made it at every opportunity, however, I guess I got fed up with it and haven’t made it for a long time. I thought this recipe sounded good, and different.Peppered Corn Bread


Peppered Corn Bread

John Currence ingeniously uses both naturally low-fat buttermilk and fat-free sour cream to make his tender corn bread.

INGREDIENTS
Canola oil for brushing
2 cups stone–ground cornmeal
1/2 cup all–purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs lightly beaten
2 cups buttermilk
1/2 cup fat–free sour cream
3 tablespoons unsalted butter melted

DIRECTIONS
Preheat the oven to 375°. Rub a 10-inch cast-iron skillet with oil; heat it in the oven.
In a bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda, salt and pepper. In another bowl, whisk the eggs, buttermilk, sour cream and butter, then whisk into the dry ingredients until combined. Pour the batter into the skillet.
Bake the corn bread for about 35 minutes, until risen and golden and a toothpick inserted in the center comes out with a few moist crumbs. Let cool for 20 minutes. Cut into wedges and serve.

Have a great day