Shopping, Bowling, Wed. Supper,

You know, the point system at the grocery store is really worthwhile. This morning, Wednesday, Matt dragged me out to the store with him (he goes for their opening at 7 a.m.) and every time
he regrets it because I spend a lot of money. However, although I did the same today, I got $40 knocked off our bill because of the points already saved and, as there were lots of specials today, we ended up with $30 points again. Can't be bad. The trouble is, when Matt shops, he mostly just sticks to the list or stuff we get every week, when I go I look at things and think about what I could cook with it. Not only that, we needed things like paper towel today. Matt would have bought a small pack with two rolls in it, I got a 6 roll pack off the shelf which turns out to be about $17 - the same with toilet rolls. I don't believe in messing about with a couple of this or that. Then we don't have to keep buying them. Plus you do save by buying in bulk. Coincidence, after I had written the above, I checked out my points on my tablet only to find a message from President's Choice (who run the point system) that I have saved $1,000 since joining.

I was hoping I would bowl better on Wednesday, I didn't. Matt and I both had a pretty disastrous game. The other two didn't do that well either. Oh well. We thought we had won some points too but it turned out through technicalities with handicaps, we hadn't won a single point. Boo hoo.

Didn't feel much like cooking and I had read a friend's blog which gave me an idea for supper so I

spread some whole wheat bread with asparagus pesto, put Smoked Salmon on top. Added a few slices of onion and some capers plus a few asparagus on the plate and some bell pepper and supper is served. We both enjoyed it. Then I gave Matt a very small serving of rhubarb. He said it was OK but didn't really do much for him. All the more for me. I have put four servings in the freezer to eat later.

Mushrooms Canada always come up with some good recipes, this is no exception. I find it rather odd that they say 'serves 4 to 8' but I guess it depends if you use it for a starter or a main course.

Mushroom, Asparagus and Goat Cheese Tart
Prep Time: 10 minutes | Cook Time: 30 minutes | Serves 4-8

Ingredients
1 tbsp (15 mL) olive oil
1 lb (500 g) fresh mixed mushrooms
(crimini, shiitake, oyster)
1 450 g package frozen puff pastry,
thawed overnight in refrigerator
2 large eggs
½ tbsp (7 mL) Italian herbs
Salt and pepper, to taste
2-3 oz (50-80 g) softened goat cheese
2 tbsp (30 mL) milk
15 asparagus spears, ends trimmed
1 oz (30 mL) goat cheese, crumbled (for topping)

Method
1. In a large pan add olive oil. Cook mushrooms over medium-high heat for 5-8 minutes, or until moisture has been released.
2. Preheat oven to 350°F/175°C.
3. On a lightly floured surface, roll out both pastry sheets. Transfer to parchment-lined baking sheet. Fold over edges all around pastry sheet to make a raised crust.
4. In a small bowl whisk together eggs, Italian herbs, salt, pepper, softened goat cheese and milk. Divide mixture between both pastry crusts.
5. Place asparagus spears across the top of egg mixture. Spoon cooked mushrooms over asparagus.
Crumble remaining goat cheese evenly over entire tart. If desired, brush the crust with egg wash*.
6. Bake tart for 20-25 minutes or until eggs are set, asparagus is tender, and crust is golden.
7. Serve warm or cooled.

*Tip: Brushing the crust with an egg wash will produce a nicely browned crust with a slightly glossy finish. To make egg wash simply whisk together 1 (one) large egg and 1 tbsp (15 mL) of water until frothy. Use a pastry brush to apply egg wash to crust.

Have a great day