Weather, Wildlife,

Are we sure spring is here? We had quite a bit of snow Friday night and everywhere was white, not just slightly, and then it snowed during the day. It was very odd weather in fact, it was sunny for a bit then thickish frog (melting snow) then the fog disappeared and it snowed a bit, etc. etc. Not only that it is pretty cold. Asparagus, of course, does not like this weather. Nor do I. I messaged the farmer that I would never doubt him again when he predicted the weather. I thought he was talking out of the back of his head when he said it would snow Friday night. Of course I couldn't go get any asparagus yet, if there was any, without a car. Please cross your fingers for me that I get it back today.

Reading David Gascoigne's blog today, I didn't realise we got Bald Eagles here on a regular basis although a friend did have one nesting in a tree in her back yard a year or two back, maybe there more often, but I saw it at that time. I do so miss the birds we used to see regularly at our feeders in our  back yard in North Carolina. We tried something similar on our balcony but were told it was not permitted. So now I consider myself lucky if I happen to see one fly past. We do see lots of squirrels around here though and I spotted a fox one night. I suspect if I sat outside at night I would see more of foxes as they are supposed to be making their homes in our urban areas.

Of course, not only is asparagus in season right now, but so is rhubarb. Matt can't stand the stuff so I usually buy enough for me now and again.

Roasted halibut with rhubarb-bacon jam

Roasted asparagus and a savoury rhubarb sauce make dinner a quick, healthy and colourful ode to

spring.

500 g halibut , in 4 pieces
1 tsp olive oil
1/4 tsp hot-red-chili-flakes
1/4 tsp salt
500 g asparagus , trimmed, about 1 bunch
1 tsp olive oil
fresh pepper
4 slices bacon , finely chopped
2 cups chopped rhubarb
1/3 cup brown sugar
2 Tbs red-wine vinegar
1 Tbs butter

1. PREHEAT oven to 450°F. Spray a large baking sheet with oil. Pat halibut dry with paper towels. Brush with olive oil and sprinkle with hot-red-chili flakes and salt. Arrange skin-side down on 1 side of prepared sheet. Toss a bunch trimmed asparagus with olive oil on other side of baking sheet. Season with fresh pepper. Roast in centre of oven until a knife tip inserted into thickest part of fish and  held for 10 sec feels warm, about 10 min.

2. COOK bacon slices in a medium frying pan over medium-high, until crisp, about 5 min. Transfer to a paper-towel-lined plate. Drain and discard fat. Return pan to medium. Add chopped fresh rhubarb, brown sugar and red-wine vinegar. Cook until rhubarb starts to break down and sugar dissolves, about  3 min. Stir in butter and bacon and gently boil until sauce is thickened, about 8 min. Drizzle sauce over halibut.

Yield: 4

Source Chatelaine

Have a great day, stay well, stay safe.