Balconies, Landlords, Bits and Pieces.

Monday they finally started preparing to do the balconies which we had been told they would start in April?? Matt said they were talking outside, quite loudly, at 6 ish and he figured people wouldn't be too happy about that. All they seem to have done is bring round a lot of machines and other stuff but they haven't yet, as far as I can tell, done anything about scaffolding etc. They do have one machine which beeps when it backs up. I wonder how tired of that we will be by the time this is all over. There is one tenant who plants a garden every year but he sure won't be able to do that this year.

Actually I am somewhat upset with the realtor who manages this property. I directed them to something in our bay in the underground garage and the next thing I know we get a letter accusing us of having installed a power line in order to charge our car? We have a gas engine and that would be pointless for batteries. We were told we were contravening the tenancy agreement and the implication was that we had been stealing electricity. I am pretty upset about the whole business. I phoned them and said the electric outlet was nothing to do with us, I am pretty sure it has been there since before we came here. The owner said OK, she would strike it out, but I am still somewhat teed off about the whole business.

Our feet were done today, Tuesday,, feels so much better. I also did a fair amount of cooking having made a large batch of Unstuffed Cabbage Rolls. We then shot off to the asparagus farm and I got more in order to make soup. I have the first part - the purée - made but will finish the rest today. Also, much to my surprise, our new coffee pot arrived on Monday but as we were bowling, had to go fetch it from the post office. Whilst there I saw a set of stamps showing all the Star Trek characters. I think I will buy a set. Always been a big fan of Star Trek.

Here's a new recipe to me.

Skillet-Baked Eggs and Asparagus

Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The

pair’s most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.

3 Tbs olive oil, more for drizzling
¾ lbs asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 Tbs roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
1/3 cup heavy cream
2 Tbs grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

1. Heat the oven to 300°F. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.

2. Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.

3. Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.

4. Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Servings: 4

Author: MELISSA  CLARK
Source: New York Times



Have a great day