Problems, Lunch and Shopping

Are we sure it isn't still Mercury Retrograde? In case you don't know (It's because Mercury rules communication, clear thinking, truth and travel, so when the planet goes retrograde — which means that it looks like it's going backwards in the sky — all those things go backwards. They start to get ugly and tangle up.) As you have all heard, we have bugs, then I was having problems with dropped internet so they changed the cable. I now have problems with the carpet/threshold between kitchen and dining room and have to keep getting on to my ISP about it. Then, this morning, Tuesday, I go to do my ablutions (lovely word) and there is no water pressure. Turns out that, in fact, the water is off for an hour or two. I managed to clean my teeth. Matt took a shower a bit earlier and seemed to scald himself. We had a lunch appointment so I had to become one of the great unwashed. 

Having run out of coins for the laundry machines, we decided to go to the bank before lunch. Then

we headed to the restaurant but figured we would be there very early. In the end, went straight to the Rising Dough Bakery for my Cornish Pasties and scones. I thought they might not have them ready for me, but they did. Got back to the restaurant a little early but our friends were there, nevertheless. The Mandarin had some very good salmon on special today. The sauce was delicious. Of course I had a bowl of Hot and Sour Soup. How could I not? Gotta learn to make that properly myself, I do love it so much. Bumped into a man who used to do a lot of plumbing round here, John from Scotland. I can't remember his last name. I didn't recognise him at first until he mentioned plumbing. Well he has no hair at all these days!! My excuse. It was nice chatting to him and he told me things about the realty company who owns this building which I didn't know. Also nice to see our friends, haven't done so in a while because they have been away.

We then hussled over to Barrie's Asparagus Farm and got some asparagus, of course, some rhubarb and some strawberries. Back home and put all my bedding in the dryers. I got bitten, only once, but figured it would keep me awake tonight. I also made enquiries about renting a shop vac. It turns out that my vacuum will not deal with the Diatomaceous Earth which I laid down for the bed bugs to enjoy!!! It has a Hepa filter. So I phoned a rental place and I can get one more or less on any day I want it for $25 for 4 hours. More than we will need. The pest control people request that we get rid of any DE before they come. Another man who contracts to our ISP came to see me about the carpet too but he won't do anything either. May have to ask the super to fix it. 

Today, being Wednesday, we go bowling. Hurrah.

Asparagus With Morels and Tarragon

This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together. Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones. Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.

¼ to ½ oz dried morels or porcinis, or a combination
¼ cup ( 1/2 stick) butter
½ cup chopped shallots
1 lb fresh shiitake or white button mushrooms or a combination, cleaned, trimmed and sliced
1 to 1 ½ lbs asparagus, trimmed, cut into 1 1/2 -inch lengths
¼ cup heavy cream
1 tsp chopped fresh tarragon or 1 tablespoon chopped fresh chervil
Salt
pepper to taste

1. Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.

2. Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.

3. Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

Servings: 4

Author: Mark Bittman

Source: New York Times

Have a great day