Lunch, Commemoration.

I accidentally posted yesterday’s blog on Monday night, however, it didn’t seem to matter. I have been having lots of problems with Live Writer which I use to create my blogs before posting.

Girlfriend popped in Tuesday morning to get her books which I’d borrowed and some Avon she had ordered. She asked if we had time to go for lunch, we took no time at all to say yes. We ended up going to the Mandarin which is my favourite Chinese restaurant at the moment. After a bit of trouble with road works we finally got there and my friend was amused that the Mandarin actually card you to see if you are 65 or older in order to qualify for the senior discount. I guess it is a bit funny. Never really thought about it before. As usual I had my hot and sour soup, they really do a good one. I also had some of my favourite fried spinach amongst many other things I ate. I didn’t have any dessert today though. Matt did, but he is as skinny as a rake, he can afford to eat it.

We had already planned to go to the Asparagus farm (much to my friend’s disgust, she does not like asparagus) so we were well on our way at the Mandarin. I had persuaded another friend to try fresh asparagus from the farm so I picked some up for him. Need to make sure he understands that one does not need to break off the ends on this asparagus.

Yesterday was the official anniversary of the 60th year celebration of the Queen’s coronation in 1953.
Lovely video shown with a segment from the coronation and pictures including the children and grandchildren of Her Majesty. I remember watching the coronation and seeing some of it now still brought a lump to my throat. Both the Queen and the Duke are wearing very well although he is beginning to very much look his age. The Queen seems to go on and on though.

This recipe is courtesy of British Asparagus who have a blog. They have quite a few super recipes for me to use.


Asparagus Wrapped in Smoked Salmon with Scrambled Egg
British Asparagus - Marcus Bean


"I love scrambled egg and smoked salmon at any time of the day, just make sure you don't overcook the egg! By wrapping the salmon around the asparagus it gives a great addition and makes it a perfect dish at any time of the day."

Serves: 2
Preparation time: 5 minutes
Cooking time: 5-10 minutes

You'll need:

10 stems of asparagus
4-6 slices of good quality smoked salmon
3 free range eggs
Salt & pepper

What to do:

1
To cook the asparagus place in a steamer or cook in a chargrill pan until cooked. Once cooked wrap five stems of asparagus with 2-3 slices of smoked salmon, repeat with the other five stems.
2
To make the scrambled egg, break three eggs into a small non-stick pan, add a little salt and pepper then whisk together with a fork until mixed. Then cook on a medium to high heat, making sure you continually stir with a rubber spatula, make sure you scrape all the edges to allow it to cook quicker. Once it’s about half way cooked remove from the heat and continue stirring, it will continue to cook from the heat of the pan. This helps to make sure you don’t overcook the egg.
3
As soon as the egg is cooked remove from the pan immediately and serve with your smoked salmon wrapped asparagus.
Great for breakfast or a mid-afternoon snack!

Have a great day