All week they were predicting snow for Sunday. Guess what, not a single flake. In fact it was a lovely day, not very warm, about 6°C and the forecast for the week puts our highs at about 14°C for the latter part of the week. Not very much yet. Come on spring - we need you.
Although the Winter League has finished, Matt and I are going to bowl today and Thursday this week. Next week the Summer League starts on Wednesday 17th so I expect we will bowl on Wednesday and Thursday. Later in the summer the alley doesn't open on Monday and Tuesday anyway.
Here's a good one from Bon Appétit. Wish I had enough lemon and orange for some zest. Of course, as usual, if you have farm fresh asparagus, you don't need to trim. You know, since I learned that, I have often wondered about the asparagus I grew in my back yard in the UK. I don't remember that I didn't trim it and I probably didn't need to.
Charred Asparagus with Citrus Bagna Cauda
The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite
2 Tbs skin-on almonds
2 oil-packed anchovy fillets
4 garlic cloves, smashed
1 sprig oregano
1 tsp finely grated lemon zest
1 tsp finely grated orange zest
2 Tbs unsalted butter
3 Tbs olive oil, divided
2 Tbs fresh orange juice
1 Tbs fresh lemon juice
Kosher salt, freshly ground pepper
1 ½ lbs asparagus, trimmed
1. Place a rack in upper third of oven and preheat to 350°. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8–10 minutes. Let cool slightly, then coarsely chop.
2. Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15–20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.
3. Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5–8 minutes.
4. Toss asparagus and bagna cauda together on a platter; top with almonds.
Author: Alon Shaya
Source: Bon Appétit
Have a great day