Storm Warning, Whale Eye Sockets, Bowling.

We were under storm watch for a few hours this afternoon (Wed) and I saw something I liked “When thunder roars, go indoors” good advice I thought. n fact the severe weather seems to have passed by and we still do not have any rain. Pity Texas can’t share some of theirs with us and California. According to the forecast Oklahoma and Texas are still in for more problems.

Most of you will have read,  yesterday, that the whale eye sockets

sold for about £170 at the auction in London. Now I want to know who bought them and why. I could, possibly, understand a museum, but why my cousin had them in the first place I cannot imagine. Most of the things went for similar prices to those estimated by the auction house, but apparently one lot, estimated around £150 actually went up to £2,200 and as far as I could see from the list, there was not much in it at all. It contained mugs, maybe there was something special there which hadn't been noticed by the auction house, but that doesn't usually happen.

Wednesday is bowling of course and I am pleased I had some good games, not brilliant, but above my average which means it has gone up a tad. Matt, on the other hand, only had one good game, one moderate and one lousy. Guess what happened to his average!  At the beginning of a season, one's average jumps around all over the place anyway until it finally settles down to a regular average which doesn't change much week too week.

One of my favourite TV chefs is Mario Batali. This is his recipe for asparagus.


Grilled Asparagus with Pepper Zabaglione

3 large egg yolks1 large egg

3 Tbs vin santo or other lightly sweet dessert wine
2 Tbs unsalted butter, softened
1 Tbs heavy cream
1 tsp freshly ground pepper
Kosher salt
2 lbs large asparagus
2 Tbs extra-virgin olive oil
3 Tbs freshly grated Parmigiano-Reggiano cheese

1. Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.
2. In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.
3. In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.
4. Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano and serve.

Servings: 6

Author: Mario Batali


Have a great day.