Medical, Email, Asparagus, Weather, Shopping,

Thanks for the good wishes, ladydog phoned me and cheered me up somewhat and bullied me into making waves when I talk to the medical people tomorrow. I might end up with some help. I am not 100% sure who or what is calling tomorrow (Tuesday) something to do with the doctor I spoke to last week. Ve shall see. One thing I am learning, I made a big mistake years ago "passing by" a woman who's husband, I was told, had Alzheimer's. Just having someone to chat to is a big help. I have reached out to a few people since this all started, but wish I had done so more in the past. I am constantly on the edge of tears so ladydog says I should cry at them tomorrow!! She makes me laugh when she bullies me.

Got an email from the Post Office saying my parcel had been delivered, so having thought I decided to check the mail boxes downstairs, nothing. So then I checked the email again and did some tracking, came back to the original and realised it was dated May 15. Duuh. Why the devil are they sending it to me now?

Having done my tests on cooking asparagus this weekend, I cooked more in the Instant Pot today. I might do it occasionally in the air fryer, but having to wash the oily basket etc. is a nuisance, much easier to wash the IP.

I can't believe this month we had snow and frost and yesterday I started putting the air on. It was 30°C in the living room, same again today and I believe if is 31° outside. Hope the asparagus doesn't find that too hot. I need to start getting ready to can/pickle some for the rest of the year. Last year I did 5 large jars and it worked very well. Have to get out a large pan from the storage closet. There again, ladydog suggested I ask Cathy, who shops for me, to help. She is good and tall so she should be able to help me.

It appears that people have stopped using PC Express so much. I don't really know why, for most of this month it was difficult to get a spot for pick up without booking it over a week ahead. This morning I checked and I could have got a spot this afternoon had I wanted. I am so glad, it was making it difficult to say the least.

I have not tried this, I really should do so. It sounds delicious.

Asparagus with Indian Spices 

Long green spears of asparagus are not the usual Indian vegetable but with the right spices it really does work.
Hari says
Asparagus is a beautiful vegetable that only has a very short season, but when it is fresh, it’s perfect. Asparagus starts to appear in May until about July and I know it's a vegetable that needs very little to be done to it. The more simply it's cooked, the more tasty it is. That being said I like to experiment and try new things and although this was a tricky one to put with some spices, by using the lovely aromas of fennel seeds I found that it really worked. I decided that keeping it simple with a couple of flavours worked well…so here you have my Asparagus with Indian spices - make the most of it while it’s in season. If you can’t get hold of amchoor, just use a little squeeze of lemon instead.

2 garlic cloves
3 cm piece ginger
500 g Asparagus, chopped
3 tsp rapeseed oil
1 tsp cumin seeds
½ tsp fennel seeds
1 onion, sliced
1 green chillies, finely chopped
1 tsp Kashmiri chilli powder
½ tsp amchoor powder (dried mango powder) (or a squeeze of lemon juice)
3 tomatoes, chopped finely
Salt to taste

1. Crush the ginger and garlic in a pestle and mortar to a paste.

2. Heat the oil in pan and on a medium heat add the cumin and fennel seeds.

3. Once sizzling and fragrant add sliced onions with the chopped green chilies and crushed ginger and garlic. Cook for about 5 minutes.

4. Add the chopped asparagus and sprinkle in the salt, red chili powder and amchoor.

5. Add chopped tomatoes and cook for about 2-3 minutes.

Servings: 4

Author: Hari Ghotra

Have a great day, stay well, stay safe.
 

Museum, Bowling, Death of a Friend, Shopping,

Hilary Melton Butcher has been posting about the Towner Gallery and showing pictures of its colourful mural. This made me think of the very colourful museum I pass on the way to the asparagus farm. I didn't know what it was called, it is apparently the Ken Seiling Waterloo Region Museum, and this is why I noticed it.

It took me a while to distinguish the word museum when I was driving past. I have never been in to it, I really should do so one of these days.

Didn't do a lot this morning, but this afternoon we went to the bowling alley. The younger owner is off on his month's vacation now so we talked for ages, his boat is still not repaired from last year, incredible, so they cannot use it for this holiday weekend, Canada Day on Monday. We spent so long talking that Matt and I ended up only playing one game and much to my chagrin, Matt beat me.

One thing we did learn during our talks was that a very good bowling friend had died the previous day. I had heard she had fallen once again and broken bones once more, but I didn't think it would cause her to die even though she was 92 years old. How very sad. I have a photo of us from some years ago when we were in a tournament together with a few other friends. Damned if I can find it, must do some more searching. Tragic though. She was such a nice woman.

Having left the bowling alley, went to the liquor store, I was out of Champagne, sorry, Sparkling Wine, serious that. Then we went to the Victoria St. Market where I stocked up on Italian sausages, bought some Brie too. When we got home I packed the sausages except four which I used to make a Sausage and Peppers recipe in the Instant Pot. This time I tried browning the sausages first, last time I made it I thought they looked a tad anaemic. They did look a bit better in the finished dish.

This is a recipe I picked up last year but haven't tried yet. I really should do so but just hadn't had the time plus I love asparagus just cooked and doused in butter. Monday is not only Canada Day but also the last day for fresh asparagus. Picture me weeping salt tears on Monday night.

Asparagus with Indian Spices 

Long green spears of asparagus are not the usual Indian vegetable but with the right spices it really does work.
Hari says
Asparagus is a beautiful vegetable that only has a very short season, but when it is fresh, it’s perfect. Asparagus starts to appear in May until about July and I know it's a vegetable that needs very little to be done to it. The more simply it's cooked, the more tasty it is. That being said I like to experiment and try new things and although this was a tricky one to put with some spices, by using the lovely aromas of fennel seeds I found that it really worked. I decided that keeping it simple with a couple of flavours worked well…so here you have my Asparagus with Indian spices - make the most of it while it’s in season. If you can’t get hold of amchoor, just use a little squeeze of lemon instead.

2 garlic cloves
3 cm piece ginger
500 g Asparagus, chopped
3 tsp rapeseed oil
1 tsp cumin seeds
½ tsp fennel seeds
1 onion, sliced
1 green chillies, finely chopped
1 tsp Kashmiri chilli powder
½ tsp amchoor powder (dried mango powder) (or a squeeze of lemon juice)
3 tomatoes, chopped finely
Salt to taste

1. Crush the ginger and garlic in a pestle and mortar to a paste.

2. Heat the oil in pan and on a medium heat add the cumin and fennel seeds.

3. Once sizzling and fragrant add sliced onions with the chopped green chilies and crushed ginger and garlic. Cook for about 5 minutes.

4. Add the chopped asparagus and sprinkle in the salt, red chili powder and amchoor.

5. Add chopped tomatoes and cook for about 2-3 minutes.

Servings: 4

Author: Hari Ghotra

Have a great day
 

Very Local Asparagus, Bowling,

Thursday afternoon and I  have just bought 2 lbs of asparagus from the local store which is locally grown but is $5.98/lb as opposed to $3.98 at the farm. The farm is, of course, 20 minutes, or so, drive from here. I will eat some over the next few days and make a decision as to which I prefer. One bunch I picked up, and put down, had knobbly white bits on some of the ends. I have decided I am going to make the Garlic Shrimp with Asparagus for Friday supper. I posted it a couple of days ago.

Saw the scores for Wednesday League Bowling. Much to my surprise, I had the third highest average and the third highest triple. Our team is also in second place, but I really don't expect that to last. There are some very good bowlers who come to the Summer League. Mind you, today, I bowled a high average couple of games too. One was a 200 game. Oh if I can keep it up.

We have been watching As Time Goes By tonight, with Dame Judi Dench and Geoffrey Palmer, our favourite comedy series. Matt really enjoys them. Left if a bit late so have to scramble a bit to finish this blog. I have two sets  of DVDs which we can watch and 2 sets which are region 2, i.e. they won't play on my machine. Didn't realise when I bought them. Then I discovered one could set the computer to play them, so I did. Unfortunately at some point, the Windows was updated and once that has happened one cannot re-set it. Infuriating. I did think of buy an all region DVD player but never did so. I then fell into it with another DVD - The Cruel Sea - which is also region 2.

This is a recipe I picked up fairly recently and is one I have yet to try.

Asparagus with Indian Spices 

Long green spears of asparagus are not the usual Indian vegetable but with the right spices it really does work. Hari says.

Asparagus is a beautiful vegetable that only has a very short season, but when it is fresh, it’s perfect. Asparagus starts to appear in May until about July and I know it's a vegetable that needs very little to be done to it. The more simply it's cooked, the more tasty it is. That being said I like to experiment

and try new things and although this was a tricky one to put with some spices, by using the lovely aromas of fennel seeds I found that it really worked. I decided that keeping it simple with a couple of flavours worked well…so here you have my Asparagus with Indian spices - make the most of it while it’s in season. If you can’t get hold of amchoor, just use a little squeeze of lemon instead.

2 garlic cloves
3 cm piece ginger
500 g Asparagus, chopped
3 tsp rapeseed oil
1 tsp cumin seeds
½ tsp fennel seeds
1 onion, sliced
1 green chillies, finely chopped
1 tsp Kashmiri chilli powder
½ tsp amchoor powder (dried mango powder) (or a squeeze of lemon juice)
3 tomatoes, chopped finely
Salt to taste

1. Crush the ginger and garlic in a pestle and mortar to a paste.

2. Heat the oil in pan and on a medium heat add the cumin and fennel seeds.

3. Once sizzling and fragrant add sliced onions with the chopped green chilies and crushed ginger and garlic. Cook for about 5 minutes.

4. Add the chopped asparagus and sprinkle in the salt, red chili powder and amchoor.

5. Add chopped tomatoes and cook for about 2-3 minutes.

Servings: 4

Author: Hari Ghotra

Have a great day