I came across a recipe this morning, which I am not planning to post, but had to share the picture and the link.
Ideal if you have kids. Not a bad way of serving fruit.
Our construction people are confusing the heck out of us at the moment. Having cut down the walls of the balconies, then cutting back the floors and apparently adding more ironwork, they are now building a huge pipework frame in front of the apartments. What for, I have no idea. As Matt keeps telling me, we will find out eventually.
Matt was saying to me, what are we going to do when they do get round to us. My answer was move or put up with it. Not much else we can do. The drilling part doesn't go on for ever and we can always go out bowling or something. I still think it is illogical (just call me Spock) not to finish the whole of this side of the building before they move on. The grass is totally ruined and when it rains there is a muddy swamp. They should finish this side so they can then repair the grass unless, of course, they intend to leave it for a year or so until they do finish this side.
In case you wondered, I am not writing about the Orlando shooting. I thing everything that can be said has been said.
This is a recipe I have had for a while but not really looked at before. Unfortunately, there is no
1 lb asparagus
1/2 tsp granulated garlic (Prefer fresh)
1 1/2 lbs butter - room temperature
8 4 oz chilled monkey dishes
1. Remove the asparagus bottoms. Cut off the tops of the spears and use for another purpose. This recipe is designed to use the mid portions of the stems. Clean them of any discoloured areas. If they are unusually thick peel with potato peeler to clean off the tough outside portion of the skin. Boil the mid sections in the stock for 10-15 minutes or until very tender. Place in blender and purée. Add the garlic and while the purée is still warm, thoroughly mix with the butter in a stainless steel bowl. Use a rubber spatula and fill the monkey dishes with the asparagus butter. Serve chilled with freshly baked wheat or whole grain bread.
Source: Asparagus Growers Marketing Board
Have a great day