Yesterday, Book, Cleaner, Hair, VSM, Credit Cards,

Not sure what was the matter with me last night, bit headachey, bit shaky, just didn't feel too good at all, however, Monday morning I am feeling OK and just awaiting my new cleaner. I do hope she works out. I keep seeing things which haven't been dusted in forever. Matt has called me 3 times already this morning. He had a bad night again last night at bedtime but I think I overdosed him. Whatever, he dropped into a sound sleep. I was the one who had trouble sleeping last night. He keeps telling me he will be OK if I leave him whilst I go into hospital, like hell he will!!

I am reading a book by Josephine Cox called Let it Shine. It's a pretty good story - it was one of the books given to me by another English woman at the bowling alley. Only just got round to reading it. According to the info in the book, she has written a lot of books so I must check them out. This one is written in the early 30's and set in Northern England. Fairly close to where I was born. Takes place in a "working" town. I have now finished it and enjoyed every minute.

Today is looking pretty good. I was pleased with the way this Karen (coincidence) cleaned for me. Unfortunately she won't be back for 3 weeks as she is going on a vacation with family for a week. But that's OK, it doesn't get overly dirty in that time. Then our hairdresser phoned and we are going in tomorrow afternoon to get our locks shorn (or ears lowered).

I had to take another pair of slippers up to UPS (not far from here) to send them back. Matt said they pinched. I think, if he had worn them, they would have stretched, but could I convince him, no way. Then I went to Victoria St. Market to get some sausages. All I went for, now the sausages are apparently expensive because my bill was quite high. I bought some flank steak, couple of large tomatoes, etc.etc. It is a dangerous store to go into. The young butcher (not the one I know) obviously knew me because he said my lamb's kidneys would be in on Wednesday. Then I went to check out and much to my horror, couldn't find either of the two credit cards. Panic stations. Paid with my Debit card (annoying) and went to the car whereupon I searched my bag from top to bottom. Gave up and went home. When I got into my computer room I searched my card holder again and finally found them in a totally different spot!! Weird of me. No  idea why I put them there, but at least I found them. I didn't think I could possibly have lost both cards at once. I think I would have been embarrassed to call Visa again.

I'm ahead of myself today, I have done some Spanish and written most of this blog, maybe I can get an early night for a change. I have never made this recipe, much as I would like to, I have never been able to justify buying a lobster to make it.

Asparagus and Lobster Crêpes with Fines Herbes Hollandaise Sauce

1 lb asparagus, ends trimmed
Cooked meat of 1 large lobster, or 2 lobster tails (about 1 1/2 lbs lobster before cooking)
sprinkling of salt plus 1/2 tsp.
Fines Herbes Hollandaise
2 Tbs white wine vinegar
1/4 cup water
3 large egg yolks
3/4 cup unsalted butter, softened and cubed
2 Tbs lemon juice
white pepper to taste
1 Tbs fresh tarragon, finely chopped
1 Tbs fresh chives, finely chopped
1 Tbs fresh chervil, finely chopped.

1. Preheat oven to 300°F.

2. In a large pot, steam or boil asparagus until just tender, about 10 mins, cool under cold water, drain and set aside.

3. Coarsely chop cooked lobster, set aside

4. Prepare crêpes.

5. Divide the asparagus into 8 separate bundles. Place a bundle in each of 8 crêpes, sprinkle with salt and roll to enclose. Place asparagus in a glass baking dish, top with lobster and cover with foil. Just before serving, and no sooner, place in heated oven for 15 mins to warm through.

6. In a small saucepan over medium high heat reduce (boil) vinegar, water and 1/2 tsp salt until approximately 3 tbs remains, remove from heat.

7. Lower heat to medium-low, add yolks to pan and return to heat, whisking constantly until foamy and lightly thickened. Make sure not to scramble eggs; if the eggs begin to cook too quickly pull off the heat and whisk vigorously to cool slightly before continuing.

8. Begin to whisk butter into pan 1 cube at a time. Once all the butter is incorporated, whisk in lemon juice, white pepper and fresh herbs. Use immediately.

9. Place two asparagus crêpes on each plate and top each with some of the warmed lobster. Spoon hollandaise overtop, serve immediately

Servings: 4

Source: Food and Drink Spring 2010

Have a great day, stay well, stay safe.