This morning (Monday) I was awake at 5:30 and seriously considered getting up and having an Ensure before 6 but decided to get back to sleep. I eventually toddled off for my ultra sound and was extremely hungry by lunchtime. I noticed the gas prices were down this morning and thought about filling up on the way home. In the end I did it later in the day.
After filling myself up with fuel, I went downstairs to exercise class. First time since I was in hospital. I did a lot better than I expected. Almost as well as I used to. Big surprise. Different instructor these days, she certainly kept us moving. A reasonable sized class too for this building. When they first started they had two classes three times a week but not enough people took part. Pity really. Once you get into the swing of things you feel so much better.
Also went to the asparagus farm this afternoon having totally run out. I still haven't had any today, horrors. Normally I eat it every day without fail during the season. Dunno about your neck of the woods but it has been pretty chilly round here. Tim Barrie, the farmer, was saying how much they needed the sun to produce more asparagus. I thought it was cold in our apartment but one of my friends at exercise said her place was less than 70°F this afternoon. Ours was about 74°F. Felt pretty chilly.
I had a cauliflower in the fridge which I wanted to use up. Had leftover pork loin to finish up. Having checked for IP recipes, I discovered that to make a cauliflower cheese is basically the same as making it in a saucepan, so I did just that. Made some cheese sauce, cooked the cauliflower and put them in a dish. I then covered the top with Panko crumbs mixed with a little more cheese and some Paprika and shoved it all under the broiler. Delicious. Simple enough. It looked very much like this when it was finished. Didn't think to take a picture. No recipe as I assume you all know how to do this. If not, don't hesitate to ask how to make it.
Have to be up early again as Matt has to go to the anaesthetist on Tuesday morning. Next week he has to have his kidney stone zapped.
Asparagus with Anchovies and Garlic
4 tsp extra-virgin olive oil
2 Tbs minced garlic
1/4 tsp crushed red pepper
2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
1 Tbs water
2 tsp anchovy paste or 1 anchovy fillet, minced
1. Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring constantly, until the garlic is fragrant, 30 seconds to 1 minute. Add asparagus, water and anchovy; cook, stirring often, until the asparagus is tender-crisp, 5 to 6 minutes
Yield: about 3/4 cup each
Source: Eating Well
Have a great day