Asparagus, Crossing Safety, Bowling, Stitches,

I haz me some asparagus - woo hoo. However, I bought a double lot which means by the end it won't be quite so fresh but gas is so very expensive at the moment and it is a long way. I had some for lunch and they were delicious, of course. I phoned a local store to ask why they didn't buy from Barrie's Asparagus, it turns out that the produce they sell is all grown by - what I would call - a smallholder who markets stuff through their store, including his own asparagus. He has 20,000 asparagus crowns apparently. As the store is almost in walking distance, for most people, I will be going there in future. I actually talked to the guy - another Alex - and he could talk the hind leg off a donkey. However, I feel a bit disloyal not going to Barrie's but with gas at $1.35/litre or more it really is somewhat expensive driving for half an hour to buy asparagus. I worked it out that in some places in the US gas is the equivalent of 75 cents a litre.

On my way to the farm this morning, I saw a man running across a crossing with a baby buggy which reminded me how often I see people running across crossings or even roads without them sometimes. When I was a kid, I was taught NEVER to run across a road as you might fall and get run over. Don't they teach that on this side of the pond??

This afternoon we went bowling - surprisingly there were quite a lot of people there today. I beat Matt but that wasn't all that incredible as neither of us were bowling very well. Friday morning we have to be at the Cosmetic Clinic for 9:30 where, I think, they will be removing  the stitches from his face.

This is what I will be cooking for supper Friday night. It has become a habit for me to cook fish of one kind or another on a Friday.

Baked Salmon and Asparagus in Foil

4 (6 oz) skinless salmon fillets
1 lb asparagus, tough ends trimmed
2 1/2 Tbs olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley

1. Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil. In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus. Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.

2. Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm.

Servings: 4

Source: Cooking Classy

Have a great day