Breakfast, Bowling,

Half listening to GMA this morning and they discussed the kinds of breakfasts you should buy at various restaurants to stay healthy. My response was - how about breakfast at home? Matt said - well they are going to the office - so were we, once, and always had breakfast at home. It astounds me that people would buy their breakfast when going to work, is it laziness or what? If you really have no time, a cereal or some oatmeal is always quick, but, in my opinion, you should always make time for a good breakfast before you go out. You don't know when you might get to eat again, if things got super busy or something. You can always boil eggs the night before or even several for the week. An egg sandwich is quick.

We went league bowling today and discovered their computers were down. A lot of the people there had never scored on paper before in their lives, so what kind of a mess they made, I can't guess. I haven't scored on paper for a long time either so I was having some difficulty. Not only that we had to press a button as we exited the lane to clear off any pins left over and most of us kept forgetting. Press the button was heard up and down the alley. Of course, without the computers, we have no idea who won and who lost. I do hope their computers will be up next week. It was a bit of a pain in the butt to say the least. Pleased to say I had one very good game, one mediocre and one at least above my average which went up about 0.3 points. Better up than down. At least my tablet was working LOL.

As usual, my brain was spinning around wondering what to serve for supper Thursday night. I was pretty beat due to a)bowling, not too bad and b) walking to the Post Office to return the plug to Amazon. However, I remembered an asparagus salad I haven't made for a year or so and then thought Devilled Eggs to go with it. A very simple recipe but delicious. My Devilled Eggs are pretty spicy too, with English mustard and Tabasco sauce. Most of the Devilled Eggs I come across are very bland. For just the two of us I used 1/2 lb of asparagus and one endive.

Asparagus and Endive Salad

1 lb fresh asparagus , trimmed and cut into 2 inch pieces
1/2 tsp grated orange peel
1 Tbs Juice, orange, fresh
2 Tbs seasoned rice vinegar
1 Tbs olive oil
1 Tbs small shallots , minced
1/2 tsp sugar
1/2 tsp salt
1/2 tsp Dijon mustard
1/8 tsp black pepper
8 oz Belgian endive, fresh, head , cut lengthwise into 1/4 inch strips (2 heads)

1. Place 1/2 inch of water at the bottom of a 12 inch pan and bring to a boil over high heat. Add in asparagus and cook until tender yet crisp, about 2 minutes. Place in strainer, rinse under cold water, drain, and pat dry with paper towels.

2. In a large bowl, whisk together the orange peel, orange juice, vinegar, oil, shallots, sugar, salt, mustard, and pepper until well combined.

3. Add the asparagus and endive to the bowl with the dressing. Mix well to evenly coat and serve.

Servings: 4

Source: dLife

Have a great day