Saturday, May 23, 2020

Femme Fatale, Asparagus, Car Insurance, Jonathan Antoine, Saturday Recipe.

David Gascoigne - this is probably the nearest I ever got to femme fatale and that was a year or two ago LOL In those days I wore all the makeup. Guess I was in my 30s. Wish someone would find the Fountain of Youth I could use it about now.

I finally got some fresh asparagus today so I am now a very happy camper. I might even be able to can some of it. Have to get the pot out of storage and I am not sure I can do that even if I can get Matt to help. I just might have to Wait until I can find someone to help me. 

Got our insurance statement today, I had been meaning to ask if there being only one driver made a difference so I phoned and guess what, I am saving $101. Not only that, I applied on line for reduction in premium  because I don't do much mileage and she said this had not yet been applied so I could get another reduction.

They had a repeat tonight of Jonathan Antoine's concert "Going the Distance". The DVD is still not available for the general public and I even thought of becoming a member just to get it but I couldn't find that either. Oh well, one day. I didn't realise this concert had taken place in Toronto. He has such a marvellous voice. When he sang Empty Chairs and Empty Tables from Les Miserable, I was in tears. Matt can't get enough of him so I really wish I could get hold of the DVD.
I didn't know what chile crisp was so Googled and have linked it for you to look at. I can't remember if I have any ground pork, if so I  must get some as I would like to try this combination.

Pork and Asparagus Stir-Fry

A Sichuan-inspired stir-fry of blistered yet snappy asparagus and crispy pork in an aromatic sauce
from Smitten Kitchen’s Deb Perelman. We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here. Don’t forget a side of chile crisp.

3 tsp peanut or vegetable oil, divided
2 lb asparagus, trimmed, cut on a diagonal into 1"–2" pieces
8 oz ground pork
6 scallions, white and pale green parts only, finely chopped
5 garlic cloves, finely chopped
1 2" piece ginger, peeled, finely chopped
2 Tbs Shaoxing wine (Chinese rice wine) or medium-dry sherry
2 Tbs soy sauce
1 tsp toasted sesame oil

1. Heat 1 tsp. peanut oil in a large skillet over high. Once pan is hot (oil will be lightly smoking), add half of asparagus and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer asparagus to a plate. Add 1 tsp. peanut oil to skillet (no need to wipe it out) and repeat process with remaining asparagus.

2. Reduce heat to medium-high; add remaining 1 tsp. peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and cook, undisturbed, until meat begins to brown underneath, about 2 minutes. Break up meat with a wooden spoon and add scallions, garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. Add wine and soy sauce and return asparagus to skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.

3. Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and chili crisp.

Servings: 4

 Author: Deb Perelman
Source: Bon Appétit

Have a great weekend, stay well, stay safe.


  1. Lots and lots of positives there. And a very big hoorary for asparagus.
    I am pretty certain that I have never been a femme fatale. And I am fine with that. Mostly.

    1. I know, and it's delicious Sue.

      I don't think I was ever a femme fatale either Sue, but I tried.

  2. My word, you were a drop dead gorgeous femme fatale - a very beautiful woman, Jo. I am glad that you were able to get some asparagus. Now I will have to look for it myself. We were out in the countryside yesterday, but didn't see any famers with signs out. As for music we have been listening to the online performances of the K-W Symphony, the most recent being Beethoven's Ninth. I have a boxed set of all nine symphonies done by the Berlin Philharmonic conducted by Herbert von Karajan. Fabulous stuff, and we are listening to one symphony per night. Will do more of this too. I have two versions of Bach's Goldberg Variations, one by Glenn Gould and one by Angela Hewitt, different interpretations and both incredible. Maybe I'll find one to play this morning as background music while I review a book on spiders for Princeton University Press.

    1. Why thank you kindly sir, she said. David, I got some because I am a favoured customer. You need to phone Barrie's and see if they have any. Don't say anything about me getting some though.

      What station are those concerts on? I have box sets of various classical performances but haven't played them in years, just haven't had time. I should do so perhaps - I am sure Matt would enjoy them. Only thing I ever heard him play was Moonlight Sonata, but being an Associate of the London College of Music (think that's right) he could play a lot more than that but we didn't have a piano. His parents did which is where I heard him play.

    2. Go to You Tube and search for Friday Night with the KWS.

  3. Hi Jo - lovely photo ... Mrs Professional Magazine Chef - looks wonderful - very queenly. So pleased you got your asparagus ... and hope you can enjoy many more meals in the next few weeks. I have to say I'm enjoying mine with butter, or with mayonnaise, with lemon, S+p ... take care and enjoy - all the best Hilary

    1. Thanks Hilary. Actually I was at Weight Watchers when that pic was taking, dishing out my contribution to a feast. I hope so too, you know what I'm like about asparagus.

      You take care too Hilary.