Wednesday, June 22, 2016

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
 

16 comments:

  1. Might be time for one of those fancy cocktails you have told us about. Try to keep same while the world around you goes retrograde.

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    1. Actually, I had a couple of Rob Roys last night Denise. They are a Martini made with Scotch. Don't normally drink during the week, but yesterday I really felt I needed one.

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  2. You can't seem to win, can you. Trouble with all the preparations you're being asked to make is that the young and the able bodied really don't grasp how much harder things get as you get older, do they. Good luck.

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    1. How very true Helen. I have just arranged for a company who specializes in preparation for pest control to come a couple of days before. They will do a lot of stuff like vacuuming etc.

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  3. Don't they have to notify you if the water is going to be turned off?

    betty

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    1. Yes, if they know Betty. Sometimes something breaks and it gets turned off for one reason or another. No way they can let us know then.

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  4. Wow, if it's not one thing it's another, isn't it? Makes you realize just how good you have it when your Internet works and your water works without issue.

    Also... did you say Asparagus Farm? What kind of magical place is this?

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    1. I guess it does make you wake up when these things go wrong Bryan.

      For several weeks it is really magical and I buy the freshest asparagus which doesn't even need the ends snapped off. I am also buying farm fresh rhubarb and now strawberries. Sadly the asparagus will run out around July 1. Then I go into asparagus withdrawal for a year. I also buy honey from this farm. They sell a lot of other stuff, but it's not really worth our while to drive all the way there for things which are just as good in our grocery store.

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  5. Whew. I'll be glad when things get squared away for you, Jo.
    The asparagus sounds delicious.

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    1. Me too Sandra, its been happening for so long now. I think it all started with a fall just before Christmas.

      The asparagus is certainly extremely delicious.

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  6. June has been a really crappy month for us as well. Why do they want the DE removed before they come?

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    1. Sorry you have had a crappy month too. Figured something like that from your blog. No idea why the want the DE gone JoJo especially as they use a stronger version of it themselves.

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  7. For someone who is retired you have a very demanding life, Jo. No water would be a disaster for me. Two words... flat hair. I agree, ablutions is a wonderful word. So poetic for the meaning it represents. Lol. You're funny.

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    1. Well, being retired as long as I have Pinky, life could and can get very boring. Luckily the flat hair problem doesn't affect me. Glad I'm funny, even though I don't usually realise I am. Remember once, as a young woman, telling and acting out a story about becoming a beauty queen, and everyone was in stitches which made me be even funnier I think. Enjoyed it.

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  8. Yum on the bakery. Yuck on the whole bug thing.

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