Passwords, Rhubarb, Falls Prevention.

I had to share this from How to Geek. It is so very true. I get so tired of passwords, some I agree are necessary, but some, what on earth does it matter?

Ii made the asparagus with endive salad on Friday. I must admit it left me somewhat cold. We both agreed it needed something, not quite sure what. Will have to think about it before I try it again. I was concerned this weekend because snow, of all things, was forecast. We did get some which lasted about half an hour but a friend who lives about 45 mins. away actually got snow on the ground. I just hope the asparagus didn't get any. However, not planning to go til Tuesday so maybe it will have recovered anyway. Got lots of orders from my exercise class for asparagus and rhubarb. I bought a little last week and really enjoyed it. They sell it either by the pound, or a $5 bag which they say is enough to make a pie. As I don't make pies, a pound is plenty for me.

Tomorrow the Stand Up to Falls classes begin, following the exercise class.  This is a series of classes

covering all kinds of things affecting older people including falls prevention. A lot of the exercises are designed with muscle memory in mind. In other words if you do trip, your muscles will remember how to react to stop you falling. That's the science behind it I gather anyway. Of course I don't suppose they tell you what to do if a chair jumps out at you in the middle of the night!!! The answer to that is turn on the light I guess. I forgot to do so the other night and had to creep around carefully, I don't want to fall again. The people in this picture are a lot younger and obviously use floor mats, but they are doing some of the balances exercises we do. However, they insist we stay behind a chair close enough to grab it if necessary. Or, in many cases to hold onto anyway.

Here is a pretty simple, but tasty asparagus recipe.

Asparagus alla Milanese

28 stalks of asparagus, medium size
4 Tbs unsalted butter plus 4 tablespoons
4 large eggs
1/2 cup freshly grated parmesan cheese

1. Bring 4 quarts water to boil and set up ice bath. Trim asparagus of hard ends and drop into water. Cook 70 seconds. Remove with tongs and refresh in ice bath. Drain and set aside.

2. In a 10 inch to 12 inch sauté pan, heat 4 tablespoons butter until very dark brown. Add asparagus and toss until warm. Remove asparagus and divide among 4 plates. Towel off saute pan and add remaining butter. Cook until foam subsides. Crack eggs in and cook sunnyside up, about 2 minutes. Place one egg over each plate, sprinkle with cheese and serve.

Servings: 4

Source: Food TV

Have a great day