The Indie Writer’s Monthly is calling for short stories about time travel. I can’t write worth a damn, but today I thought of a pretty good story line. Very unusual for me. Anybody interested in hearing what it is? Let me know.
Wednesday was a bowling day of course with another this afternoon. We are doing OK with two days in a row but it would have been better to have some time off in between. Can’t be done though.
June 12 is Provincial election day. We often work it, I am not sure whether to volunteer this year or not. It makes for a very long day. Had one person call on us at our apartment. I didn’t know for several years that these campaigners were allowed to access apartment buildings, but apparently they are. I honestly can’t say I/we like that.
It appears that Prince Charles expressed a political opinion about Vladimir Putin in a private conversation the other day. The operative word here being private. It is all over the British news, as well as in Canada. What is the matter with people. You don’t tell the world what someone said to you in private. There is a discussion about whether the royals should express political opinions. The Queen never does, but previous royals have apparently done so and Charles appears to be following in their footsteps rather than his mother’s. However, it seems that he likened Putin to Hitler. Bit explosive that. I wonder if he knew the person would leak his conversation anyway?
This is a recipe I haven’t tried yet, I’m out of asparagus – quel horreur (sorry should be ¡Qué horror! trying to brush up my Spanish again). I shall be trying it pretty soon. I suspect it would only be really good with absolutely farm fresh asparagus. I love to eat spears of asparagus raw, they have a delicious flavour. I had never done so until a few years back when Tim Barrie just handed me a spear to chew on. I know (from Facebook) that a lot of his customers enjoy eating asparagus raw.
Shaved Raw Asparagus with Parmesan Dressing
2 lbs large asparagus
1 cup coarsely grated Parmigiano-Reggiano cheese (3 ounces)
3 Tbs fresh lemon juice
2 Tbs warm water
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1. Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.
2. In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.
Author: Mark Ladner
Source: Food and Wine
Have a great day