I get an email regularly from National Geographic showing me pictures of the month. Some of these can be used as wallpapers (backgrounds) on one’s computer. The latest one I thought was great so I have done just that, and now it sits on my laptop screen.
It is an Eastern Screech Owl. When I first saw it, I thought it was a carving in a tree.
Friday morning I was sitting in my lounge chair (a rocker/recliner) with my laptop and suddenly felt my chair shaking, I don’t know if the building was shaking or if we had a tremor or what. Matt didn’t feel a thing. Quite scary, jut as if there was a ghost shaking my chair. Maybe this apartment is haunted and I didn’t know it before!! I have no doubt that in the 38 years since the place was built, people have died in this apartment, so maybe there is a revenant here. Turns out it wasn’t my imagination and we did get a quake. 4.8 on the Richter scale. Here’s a link. They say Ottawa to Toronto but we are south east of Toronto so the shock was felt further afield than that. In fact it must have covered a vast area.
I forgot it was Victoria Day on Monday and therefore a holiday weekend. Friday night we were treated to fireworks. The main ones will be on Monday, but it's supposed to rain. What on earth happened to our spring weather, we got a few days and now its disappeared completely.
One of my favourite asparagus dishes is a risotto. I love risotto anyway, but with the asparagus it makes it delicious.
WW Points 6
1 lb fresh asparagus, trimmed
4 cups cooking liquid combined with beef, poultry or vegetable broth
3 Tbs butter
2 Tbs organic extra virgin olive oil
2 Tbs minced onion
1 cup Arborio Rice
fresh-cracked black pepper
1/4 cup Parmigiano-Reggiano cheese, grated
1. Braise asparagus in large pan filled with about 2 inches of water (asparagus should fit in one layer across bottom of pan), covered, about 5 minutes. Remove asparagus (reserve water) and rinse with cool water to prevent further cooking. Cut asparagus into 1-inch pieces and set spear tips aside to add to dish once it is cooked. Pour cooking water into large pot and add enough beef broth to make 4 cups of liquid. Keep water simmering over low heat, as you'll be adding this to the rice throughout its cooking.
2. In large heavy pot, add 1 tablespoon butter, olive oil and minced onion. Cook onion until nearly translucent over medium-high heat. Add asparagus stalks (not the spear tips) and stir well. Add rice, stirring quickly. Add 1/2 cup simmering broth and cook, stirring constantly, until water is absorbed. Repeat process till rice is tender, about 20 minutes.
3. Final consistency should be creamy and the rice tender but slightly firm at the center. Turn off heat and stir in asparagus spear tips, pepper, 2 TB butter and grated Parmigiano-Reggiano. Adjust seasonings if necessary. Add a little white wine if desired.
4. Serve immediately
Have a great weekend.