Comet 67P, Bowling, Asparagus,

How about this picture - To get an idea of how large the comet 67P/Churyumov- Gerasimenko is, it has been rendered next to a city. Mind you, I don't know which city. I just hope it isn't destined to visit us. One really doesn't appreciate just how big these things are. This gives a good perspective. Would you believe people are saying there is a conspiracy about this comet and is it, perhaps, an alien space ship?



Bowling on Monday wasn't bad, bowling on Wednesday wasn't bad, bowling on Thursday was pretty lousy. The alley is pretty empty at the moment because the leagues have finished. Our Summer league doesn't start until May 17 which doesn't prevent Matt and I bowling of course. This league goes on until August 16 which will be a kind of banquet no doubt, last year we had KFC. Matt wouldn't touch it. Said he didn't like the look of it. It did look a tad frazzled but still tasted good.

The youngest family member to work at the bowling alley has been in Jamaica for a couple of weeks (I should be so lucky) and comes home today, Thursday. He has discovered he is as nutty as I am

about asparagus but he hasn't yet tasted the farm fresh spears so next time I go, I am going to buy him a bag all to himself (no doubt he will share, but that's his choice of course). Maybe I shouldn't go around ruining everyone's taste for shop bought asparagus LOL. If only the weather would warm up - it is supposed to next week, but this weekend they are actually talking snow flurries. Unbelievable. Or is it, some years ago we were travelling up north, not that far up north either, and it was August and one night we had snow. Not a lot, but nevertheless, snow. I shouldn't use this picture really, it is obviously older because the ends are all pale and woody looking which I have never seen from Barrie's. Of course, if left around, it too would have woody ends - it's one way to be sure it's fresh.

Here's a new one to me, from Food and Drink which is a magazine published by the LCBO or the Liquor Control Board of Ontario.

Asparagus and Shrimp Paté

2 lb (1 kg) shrimp, shelled
½ cup (125 mL) chopped green onions
3 Tbs (45 mL) seasoned rice vinegar
1 Tbs (15 mL) chopped garlic
1 Tbs (15 mL) chopped fresh tarragon
2 Tbs (25 mL) chopped parsley
1 egg
1 egg white
½ cup (125 mL) whipping cream
Salt and freshly ground pepper
1 lb (500 g) medium-size asparagus spears, blanched
Garnish
Fresh tarragon
Lemon slices, optional

1. Preheat oven to 350ºF (180ºC).

2. Combine shrimp, green onions, vinegar, garlic, tarragon and parsley in a food processor. Process until mixture is just combined. While machine is running, add egg, egg white and cream. Stop machine immediately. Mixture should have a little bit of texture left. Season well with salt and pepper.

3. Lay a third of shrimp mixture into a buttered loaf pan. Add a layer of asparagus trimmed to fit pan. If asparagus is too short then add a second piece as well. Add second layer of shrimp mixture and another layer of asparagus. Finish with remaining shrimp mixture.

4. Place loaf pan into a second slightly bigger pan. Fill larger pan with boiling water halfway up loaf pan. Cover loaf pan with a piece of buttered parchment paper and cover tightly with foil.

5. Bake for 55 minutes or until white juices begin to rise and pâté is cooked through in the middle. Cool in pan and pour off any liquid that has gathered. Turn out on to a rectangular plate and decorate with fresh tarragon and lemon slices, if desired.

Servings: 10

Have a great day