Granny, Asparagus, Rhubarb and Trilliums.

The oldest known Orca, Granny or J2, was spotted last week off the coast of British Columbia in the Strait of Georgia. The Orca is estimated to be 103 years old. Apparently her pod spends their summers in these waters and they were first spotted on May 9 this year. Each year they are anxious as to whether Granny will still be alive when the pod returns as Orcas don’t usually live quite so long, 60 to 90 years.

Yesterday I went for a refill of asparagus. I have mentioned in previous years that there are lots of Trilliums along the roadside when we drive there. Today, finally, I took some pix with my android tablet. Matt thinks they aren’t very good, but then he is a camera buff. I guess they are not marvellous, but I have been meaning to take some for years ever since we found Barrie’s Asparagus Farm. I don’t remember what year that was, but it’s a fairly long time ago. I think the first one is rather pretty actually.





At the farm I also bought some of their strawberry rhubarb, just 1 lb. which is enough for me, Matt doesn’t like it he says it makes his mouth feel furry. I cooked and ate some of it as my Sunday afternoon fruit. I am planning to make some asparagus pesto today – I will post the recipe tomorrow. Apart from being delicious, it keeps forever in the freezer
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Today is a holiday in Canada, Victoria Day. We have already had fireworks on Saturday and Sunday, no doubt there will be more official ones tonight. We forgot all about it until somebody mentioned it on the radio or TV. That’s one of the problems with being retired, holidays don’t mean much to us any more.

This is what we had for dinner on Saturday night. It is an old fashioned recipe these days and yet it is one we both enjoy very much.

Steak Diane - my version

Slice each steak horizontally to make two steaks.

2 fillet steaks sliced thinly
2 oz butter (or more)
1 tsp Worcester sauce
2 Tbs onions or shallots, diced
3 cloves garlic, minced
1/4 cup mushroom caps, sliced.
1 Tbs lemon juice
1 tsp dry mustard (Colman’s for preference)
2 oz heavy cream
1 oz brandy
Seasoning

Melt butter in pan and sauté steaks til  browned on both sides (1 minute) place on plates in warm oven. Add more butter to pan if required, add Worcester sauce, sauté mushrooms, onion, garlic til beginning to soften. Put steaks back into pan and cook to desired doneness. Add cream and seasoning together with mustard powder. Pour brandy into edge of pan, ignite and swirl to spread flames. Once flames have died serve. Pouring the sauce over the steaks.

Have a great day