I was picked up pretty promptly at 11:30 Thursday morning. I had been told to wear a mask so I did,
By this time, having been told I couldn't eat prior to the scan (didn't tell me that til this morning) I went to Tim Horton's and got a couple of sandwiches, some donuts and some chips. I then called the cab company and came home. As I guessed, Matt hadn't made himself a sandwich or anything for lunch. In fact the sandwich I brought him was huge, we've wrapped half for tomorrow. I thought I had grabbed two the same. I ate mine in the lobby waiting for the taxi 'cos I was hungry. I tried out my brand new Visa and the bloody thing wouldn't work, lucky thing I have Matt's still. Of course I phoned and they are still trying to tell me I have a secondary card rather than a co-sign card. I will have to go into the back to sort that out. It's getting ridiculous.
Forgot to mention that waiting for the cab to come sitting outside at the front door, I was watching some American Robins and I heard a beautiful birdsong coming from the trees. David Gascoigne thinks it might have been a Baltimore Oriole. I am thinking I should sit on my wheelie (walker) with a pair of binoculars and see if I can spot it/them.
Got home and happened to see the Building Manager just getting into his truck.so I dashed out to ask him about cutting the bath so Matt could get into it. I kind of convinced him because he agreed it was a) for health reasons and b) there is a second bath in this apartment.
Do you know something dreadful, I haven't had any asparagus today.
I am a great admirer of Kevin Lynch's recipes and this is one which appeared today and had me drooling.
Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust
A quiche with a quinoa crust that is filled with spring asparagus, artichokes, basil pesto and goat
1/2 cup quinoa, rinsed
1 cup water
1/4 cup parmigiano reggiano (parmesan), grated (optional)
4 baby artichokes, quartered or chopped
1/2 lb asparagus, cut into small pieces
1/2 cup milk or heavy cream
1/3 cup pesto
4 oz goat cheese, crumbled
1. Bring the quinoa and water to a boil, reduce the heat, simmer, covered, until tender and most of the water has been absorbed, about 15 minutes, remove from heat and let sit covered for 5 minutes.
2. Meanwhile, peel the leaves from the artichokes until you get to the paler tender inner leaves, cut the top third off and discard, quarter the artichoke hearts and set aside in lemon water.
3. Mix the quinoa, egg and parmesan and press into the bottom of a pie plate.
4. Bake in a preheated 375°F/190°C oven until lightly golden brown, about 10 minutes.
5. Meanwhile, saute or steam the artichoke hearts and asparagus until just tender and set aside.
6. Mix the artichokes, asparagus, eggs, milk, pesto and goat cheese and pour into quinoa crust.
7. Bake in a preheated 375°F/190°C oven until golden brown and set in the center, about 30-35 minutes.
Note: A toothpick will come out cleanly when pushed into the center of the quiche when it is ready.
Author: Kevin Lynch
Source: Closet Cooking
Have a great day, stay well, stay safe.