Dentist, Glucometer, Mandarin,

Tuesday morning I presented myself at the dentist's office and they proceeded to take moulds of my lower jaw. They also had to take moulds of the upper jaw too. All being well I will have my new teeth next Monday.

Before going to the dentist I had, as usual, tried to take my blood sugar readings. It appears my reliable and trusty glucometer has given up the ghost. Later in the day I phoned the people at Ascensia who have taken over from Bayer and they are sending me their latest and greatest model. The only problem is, my Breeze 2 takes a wheel of 10 strips at a time and is so very easy to use whilst all the others use a new strip every time which you have to fit into a tiny slot. Not easy. However, nobody makes this kind of glucometer any more. That metal wheel at the side is inserted into the machine and punches out a strip a time - 10 strips in total. So very much easier to use. For any Canadian diabetic, don't panic, that is a US reading on the picture. Sorry, repeating myself.

We went to Mandarin for lunch and there was a huge party of old folk (nah, I'm not old folk) having a get together. A couple of times it was almost impossible to get to the food. I was lucky but our friends weren't. The dentist asked me if I had ever tried their bread pudding at Mandarin, I didn't even realise they had bread pudding. Unfortunately I discovered they really do and so tried some. It was good. I will now try and forget about it for the future. Very inconsiderate of the dentist, nice slim woman, to tell me about it.

I keep coming across green garlic lately, I have never seen it for sale here but it does say you can use regular garlic.

Charred Asparagus With Green Garlic Chimichurri

Chimichurri is the South American green herb sauce that goes with just about everything. Easy to put together, it tastes best freshly prepared. When green garlic is in season in spring and early summer, use that; or substitute 2 or 3 regular garlic cloves at other times of the year. To keep it green and fresh tasting, add the vinegar just before serving. Char the asparagus in a hot cast-iron skillet or griddle,

over hot coals, or under the broiler. Pencil-thin asparagus cooks quite quickly this way, but medium-size spears may be substituted.

3 Tbs finely chopped green garlic
½ cup finely chopped parsley
2 tsp finely chopped fresh oregano or 1 teaspoon dried oregano
½ cup extra-virgin olive oil, plus more for drizzling
Salt and pepper
1 lb pencil-thin asparagus, tough ends snapped off
1 Tbs red wine vinegar
4 oz crumbled feta
Handful of olives
Crushed red pepper, to taste

1. Heat a cast-iron pan or broiler, or prepare a charcoal grill. Make the chimichurri sauce: In a small bowl, stir together chopped green garlic, parsley, oregano, olive oil and 1/4 cup water. Season to taste with salt and pepper.

2. Spread asparagus on a baking sheet, drizzle very lightly with oil and sprinkle with salt.

3. Transfer asparagus to hot cast-iron pan or to a grill grate that is placed very close to live coals; alternatively if broiling, place pan as close to broiler element as possible. Let asparagus cook for 4 to 5 minutes, until nicely charred, with a few burnt and blistered spots. Asparagus cooked this way tastes best if slightly undercooked and still bright green.

4. Put cooked asparagus on a platter. Stir vinegar into chimichurri and spoon sauce generously over spears. Top with crumbled feta and olives, then sprinkle with crushed red pepper and serve.

Servings: 4

Source: The New York Times

Have a great day