Renting Movies and stuff.

Guess I must be a tad slow on the uptake. I have only recently realised I can borrow all kinds of DVDs from my local library and it doesn’t cost me a cent. How dumb can you get. I have been buying them or renting them on iTunes when all the time I could get them for nothing. A while back I watched Saving Mr. Banks on iTunes – Saturday night I watched it again. It’s a great movie. I just might buy it anyway. Two of today's best actors, Tom Hanks and Emma Thompson play the lead parts and they are, as usual, brilliant. It’s such a lovely story about Walt Disney and P.L. Travers who wrote the Mary Poppins books. I now have a yen to see Mary Poppins again. I have it on VCR so I must unearth it.  I have other movies on request now, unfortunately some of them are so popular it’s going to take a while. The American Sniper has several hundred waiting for it although they have 50 copies.

For those of you who read about my dizzy episode last week, I discovered a bruise on my back. I thought I had just slid down the wall, but I guess I hit something. Maybe the hand rails. Who knows. No, I haven’t seen the doc yet. I don’t think it’s urgent and she is on vacation for another week.

Having missed our Thursday bowling, I think we will be going this aft instead.

I have always like cooking things in parcels. No muss no fuss. Little clean up. Unfortunately this one doesn’t come with a picture. It’s pretty simple to do though.


Asparagus Dinner Parcels

1 lb and a bit white fish fillets (sole, orange roughy, haddock)
4 tsp lemon juice
16 medium Ontario asparagus spears, trimmed to 6 inches
1 medium tomato, seeded and chopped
2 green onions sliced
2 Tbs chopped fresh dill, cilantro or tarragon (or 2 tsp. dried dill weed or tarragon)
salt and pepper

1. Preheat oven to 400ºF (200ºC). Cut four 12 x 13-inch rectangles of parchment paper (foil may be substituted if cooking in a conventional oven). Fold in half lengthwise and crease. Open each one. Arrange fish fillets on one side of each rectangle. Drizzle evenly with lemon juice. Place four asparagus spears on top of each fillet. Sprinkle tomato, onion and herbs evenly over asparagus. Season with salt and pepper. Fold other half of paper over. Seal completely by making a double 1/2 inch fold on all cut edges. Place parcels on a baking sheet. Bake in preheated oven about 10 minutes or until fish flakes and asparagus is tender-crisp. (If using parchment paper you can microwave on full power 9 to 10 minutes. Allow to stand 5 minutes). Serve on individual plates.

Servings: 4
Source: Ontario Asparagus Growers Marketing

Have a great day