Maybe summer has come at last. I spent 20 minutes on our balcony and found it way too hot for sunbathing. I keep thinking of the song I mentioned before, June is Busting Out All Over. It certainly seems to be here at the moment. We are both very careful about sunbathing but we like to get a little colour and a dose of Vitamin D. Unfortunately our balcony isn’t really suitable for getting backs and backs of legs done.
The other day when in our grocery store, Zehrs, I bought some of their mini naan bread which I had seen advertised on TV. Monday I got round to eating it. I enjoyed it, I ate some with smoked salmon on for lunch and then had the other one (two in a pack) with soup at supper time. However, I don’t think I would bother again. Once upon a time I used to make a lot of curries which is where one would normally serve naan bread, but since I lost my sense of smell, I basically can’t taste curry any more which is a big disappointment as I used to love them and all the trimmings which go with them. I have made them once in a while, but not as frequently as I once did. Funnily enough I have never eaten naan bread before despite all the curries I have consumed in my life time. I did like it with the soup. I must say our local grocery is introducing a lot of different products these days. I am sure I mentioned their Triangoli which are triangular ravioli stuffed with a rich truffle mushroom filling. Amongst other things they have sushi which was introduced when we were in NC. We’ve bought it a few times, considering they cannot use raw fish (too far from the sea), it’s not bad. There are lots of other things which I haven’t had a chance to check out (Matt does the shopping at 7 a.m. and I refuse to get up so early) but I did spot a Kimchi Noodle Soup packet which I bought and haven’t yet tried.
Here is yet another asparagus recipe. For those of you who don’t enjoy asparagus, you haven’t much longer – just til the end of the month.
Roasted Asparagus with Garlic-Lemon Sauce
2 bunches asparagus (about 2 pounds), trimmed
2 tsp extra-virgin olive oil, divided
1/8 tsp salt
2 Tbs low-fat mayonnaise
2 Tbs shredded Parmesan cheese
2 Tbs water
2 anchovy fillets, minced
1 small clove garlic, minced
1 Tbs lemon juice
2 chopped hard-boiled eggs
1. Preheat oven to 425°F.
2. Toss asparagus with oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.
3. Combine mayonnaise, Parmesan, water, anchovies, garlic and lemon juice in a small bowl. To serve, drizzle the asparagus with the sauce and top with hard-boiled egg (if using).
Source: Eating Well
Have a great day