Grapefruit. Meat Cuts, Super Volcanoes.

I just ate a grapefruit, the first time in many a long year. I have no idea how long, but I have been on statins since 2004 I think, and one is not supposed to mix the two. I peeled and ate it like an orange. I enjoyed it, but it was difficult segmenting it. No, I don't need sugar, I like them just as they are. Not sure where this fruit came from, but it wasn't a patch on South African grapefruit which we used to get in Europe. I don't remember red fruit either but that may be my faulty memory. Except when I was a child, I don't eat sweetener of any kind on my grapefruit. I much prefer the tart taste of the fruit. Matt doesn't like them at all apparently, I didn't know that, but he is still on statins so can't eat them anyway.

I finally had a piece of my carrot cake I wrote about the other day. It was good. Matt had a small

cheesecake which he enjoyed too. I actually cut the pieces of cake down even more than Matt had. I ate a 16th of the cake. Quite enough calories as it is LOL. I also did a flank steak again. This one was more tender than the last. It really is a tasty piece of beef and so long as you marinate it, it isn't too tough to eat so long as you slice it diagonally across the grain. There are dozens of marinade recipes on the internet although I have been using one we always use for a London Broil. For any Canadian readers, a London Broil here is not the same thing. Not sure what cut of meat it is, but the US version is a large piece of meat probably taken from the inside round or top round. The cut is totally unknown in London, by the way. However, according to Wikikpedia: The flank steak is a beef steak cut from the abdominal muscles or buttocks of the cow. The cut is common in Colombia, where it is known as sobrebarriga, literally meaning "over the belly".The flank also is a much thinner piece of meat. It too has to marinate all day and then to be sliced diagonally across the grain.

Just (Sunday night) been watching a programme about the construction of Europe, geologically that is, with particular reference this week, to volcanoes. I am now pretty scared to discover that in Pozzuoli, Italy, there is an underwater super volcano. If and when this thing decides to explode it is likely to wipe out most of Europe but, not only that, spew out so much ash into the atmosphere that it will spread across the world and it will

be like a nuclear winter with us unable to see the sun or grow food. Which would destroy life as we know it. The view across the Gulf of Pozzuoli is delightful but much of the Camp Flegrei super volcano lies beneath  it. Volcanologists consider it will be the next super volcano to erupt. There are experts who believe the Yellowstone super volcano will go first. What a frightening prospect for mankind. I have always said people were nuts to live near volcanoes but super volcanoes are a whole different story. These super volcanoes explode every 8,000 years or so. I think I will move to Mars. With such things on our horizons, why do we worry about political elections and who is going to lead countries? Our petty little concerns will mean nothing in the long run.

A friend sent me a link to Yellowstone super volcano. I kind of wish she hadn't.

Came across this recipe over the weekend.

Shaved Asparagus Quinoa with Soft Boiled Eggs

SERVES: 6 PEOPLE
BY: CAMPBELL'S®

Ingredients

1 cup (250 mL) quinoa
2 cups (500 mL) CAMPBELL'S® Ready to Use Vegetable Broth
3 eggs
1 lb (454 g) asparagus, tough ends trimmed
2 tsp (10 mL) honey
2 tbsp (30 mL) lemon juice
1/4 cup (60 mL) minced shallots
1 tbsp (15 mL) chopped fresh tarragon
1 tbsp (15 mL) dijon mustard
1/2 cup (125 mL) olive oil
1/2 tsp (3 mL) each salt and fresh cracked pepper
1 cup (250 mL) flat leaf parsley leaves

Directions

1. Place quinoa and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool.

2. Bring a pot of water to a simmer (small bubbles, not a rapid boil). Add eggs and cook for 6 minutes. Adjust heat to keep a consistent temperature going. Remove eggs from water and run under cold water until cool. Peel and set aside.

3. Use a sharp vegetable peeler to peel the asparagus lengthwise into thin strips, starting at the bottom end. Put into a large pot of boiling salted water for 30 seconds and then remove from pot and directly into a colander. Run under cold water until cold.

4. In a large bowl, whisk together honey, lemon juice, shallots, tarragon, dijon mustard and slowly incorporate olive oil until well blended. Add salt and pepper. Toss with quinoa, asparagus and parsley. Arrange on platter and top with halved eggs before serving.

Recipe Tips

1. Make ahead: Keep in an airtight container in the refrigerator for up to 3 days.

2. For something different, replace the soft boiled eggs with an equal amount of hard boiled eggs, grated.

Have a great day