Saturday, June 20, 2020

Friday, PSW. Pickling, Physiotherapy,

Of course, this morning, Friday, there were no memories of last night at all. Just as well really. Today he went for a shower with the PSW just like a lamb. The minute he left, I scooted out to the asparagus farm and was lucky enough to get red lights for the first half of the journey. They have finally instigated the drive through process which was great, in and out in no time with my asparagus in the car. I checked in with Matt to tell him I was on my way home. Nearly home and I went to our closest liquor store and, wonder of wonders, there wasn't a line up so I walked straight in. Only trouble was, I got caught in the line up waiting to pay, instead. Not as bad though.

My car had a nice little run which is a good thing as we aren't going anywhere much lately, along with everyone else. Of course, now I have to make some brine to can (bottle, pickle) more asparagus. The Physiotherapist is due at 2 today so won't be today probably. I haven't figured on supper yet. Thought I might do scallops and spaghetti but I had noodles for lunch and I am gaining enough weight as it is. Ended up doing Shrimp Creole. Yummy.

This afternoon the young man who is Matt's Physiotherapist, came to see him and show him exercises to stretch his ligaments and muscles. Fairly simple, but if practiced regularly, should help him. Finger crossed. He is quite a fun person to talk to and we happened to talk about sushi and how I first met Wasabi. Turns out that what I think of as wasabi is horseradish root coloured. However, Googling it, as he suggested, explains that wasabi is a kind of horseradish anyway but as he explained, it is rare and therefore astronomically expensive. I had told him the story of the first time I had eaten it and "colleagues" had persuaded me to eat a large amount and it nearly blew my head off.

Last year I had an "in" with a young woman who was growing lovage and so I was able to try this soup which was deliciou. I have to find a new source. If you have access to lovage, I urge you to try it, it was good. Great with peas too.

Asparagus and Lovage Soup

3 Tbs canola oil or extra light olive oil
½ cup diced onion
2 cloves garlic, minced
2 cups lovage leave, chopped plus 2 tablespoons for garnish
2 cups grilled or fresh asparagus, chopped
1 tsp sea salt
3 cups chicken broth or vegetable broth
½ tsp paprika

1. Heat a frying pan on medium heat and add canola oil when hot. Stir onion and garlic until fragrant and onion become translucent. Stir in lovage for 30 seconds before adding grilled asparagus and sea salt. Pour into a large pot and add chicken broth and bring to a boil. Let it cook on medium heat until asparagus is soft. About 15 minutes. Stir in paprika. Serve as is or blend in the blender. Garnish with chopped lovage.

Servings: 4

Vegetarian option: substitute chicken broth with vegetable or mushroom broth.

Source: Pranee Khruasanit Halvorsen

Have a great day, stay well, stay safe.


  1. A much better day - and I am glad.
    I don't think I have ever had lovage though I have seen chefs use it. I like wasabi - and horseradish too. In moderation.

    1. Thanks Sue.

      I had never had lovage until the dental receptionist gave me some. According to the physiotherapist, you have probably never had real wasabi. Too expensive to use for the general public unless you are prepared to pay through the nose.

  2. This sounds better ... so pleased for you - and as you say the car had a good run too ... take care and enjoy a drink this weekend - with your asparagus ... don't work too hard with the brining. take care - Hilary

    1. Thanks Hilary. I will don't worry. I won't work too hard with the brining, will do it by stages.

  3. I am very encouraged to hear of this benign and productive day, Jo. It would be great to learn of many similar repeats. I picked up a bottle of wine at the LCBO yesterday and the lineup was quite short to get in. I also picked up asparagus which I know you will disparage as being second rate since it didn't leave the field ten seconds earlier, but I had to go to Vincenzo's for other items anyway, and since we buy just enough for one meal and don't can it, I sure didn't plan to drive any distance for it. We will enjoy it, inferior though it may be!

    1. Not second rate David, just somewhat stale. You have to break the ends off which you don't with farm fresh. Haven't been to Vincenzo's since the LRT work started. They used to get their asparagus from Barrie's - assume they still do. I don't only can it, I eat it every day during the season, and I also freeze some. Of course Matt has "gone off it" for now and I am not encouraging him LOL.