Belgium, Bugs, Bursitis, Balconies,

The Belgian coast used to be a stomping ground for my family and I many years ago. It was so sad to hear the news today. However, this is being well covered by everyone so this is my only reference to it. My heartfelt sympathies go to the people of Belgium.

We have been pursuing our personal battle today. I showed you the pix of the diatomaceous earth round my bed, today we put a ring round Matt's bed. We took the bedding off both beds and laundered it or ran it through the dryer. Whilst working on Matt's bed I was horrified to find a nest of bugs on his box spring. Luckily I had my steamer going so I grabbed it and steamed those perishers to death. Of course it's all my fault for not co-operating! I was talking to a woman in the laundry room and she had the sniffer dog in her apartment (she had to pay for it??) and they said she was clear and as she had so much leather furniture, the bugs didn't nest there. Tommy rot. I googled; bed bugs will nest anywhere. They prefer to be near their feeding station though. Not only that, a woman on our wing had the sniffer dog in and was pronounced clear but it turned out she did have them. So much for sniffer dogs. In case you are wondering the bugs emit a smell I am told.

Had to pick up the cortisone for my injection but it is still a way away yet. My bursitis is causing me problems in bed at night. Have big trouble getting comfortable. Same woman in the laundry room was under the impression she had to pay for a cortisone injection. I assured her that she did not. There's a lot of us old fogeys in this place. Not least of which is the 94 yr. old who was in the exercise classes with me. She just got a notice about clearing her balcony because they are going to be working on it soon. Said she didn't understand it. I gather they are talking about doing all the 10s first. Weird. Matt had trouble figuring that one out too. Not sure what we are supposed to do with the chairs etc. on the balcony. Like we have a lot of room to store such things. Not sure I mentioned before that they are going to be doing the balconies over the next three years, not sure what they are doing but... something. I suppose after 40 years or so they need attention.

Of course fresh asparagus is not yet available here yet although I have been receiving lots of recipes using it. this one appealed to me so I am sharing it.

Asparagus-Goat Cheese Soufflés

From EatingWell:  March/April 2011

Puffy and warm, these asparagus-goat cheese soufflés are the essence of spring. Serve them alongside a big

salad with a tangy vinaigrette for a light supper or a special brunch. Though these are wonderful either way, the addition of truffle oil is spectacular and decadent-tasting.

• 1 bunch asparagus (about 1 pound), trimmed
• 1 1/2 cups nonfat milk
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon coarse salt, divided
• 1/4 teaspoon freshly ground pepper
• Pinch of ground nutmeg
• 4 large egg yolks, at room temperature (see Tips)
• 1 1/2 teaspoons truffle oil (optional; see Tips)
• 8 large egg whites, at room temperature
• 1 cup crumbled or diced aged goat cheese (see Note) or Manchego cheese
• 
  

1. Fill a large skillet with 1 inch of hot water and bring to a boil. Add asparagus. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water. Blot the asparagus dry with a clean kitchen towel, then cut into 1/2-inch slices.
2. Position rack on lowest level of oven; preheat to 375°F. Coat six 10-ounce ramekins with nonstick cooking spray. Place ramekins on a large rimmed baking sheet.
3. Heat milk in a small saucepan over medium heat until hot. Melt butter in a medium saucepan over medium-low heat. Whisk in flour and cook, whisking often, for 2 minutes. Turn off heat and slowly whisk in hot milk. Return the heat to medium-low and continue whisking until the mixture is thickened, 3 to 4 minutes. Whisk in 1/4 teaspoon salt, pepper and nutmeg. Remove from the heat and whisk in 4 egg yolks, one at a time, and truffle oil, if using. Transfer the mixture to a large bowl and stir in the asparagus and cheese.
4. Place 8 egg whites in a large bowl. Beat with an electric mixer, slowly increasing the speed, until they begin to foam. Add the remaining 1/4 teaspoon salt and continue to beat until the whites hold their shape; do not overbeat. (You’ll know they are ready when you lift the beaters out and the peak doesn’t flop over.)
5. Using a rubber spatula, gently stir one-third of the whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites just until blended. Divide the soufflé mixture among the prepared ramekins, filling them almost to the top. (Discard any leftover mixture or prepare another ramekin for another soufflé.)
6. Bake the soufflés on the bottom rack until puffy and golden and an instant-read thermometer inserted into the center registers 145°F, 20 to 25 minutes. Do not overcook—the centers will look soft.

TIPS and NOTES

• Make Ahead Tip: Equipment: six 10-ounce ramekins

• Tips: To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
• Look for truffle oil in small bottles near other oils in well-stocked supermarkets or gourmet food shops.
• Ingredient Note: Goat cheese, also know as chèvre (French for “goat”), is earthy-tasting and slightly tart. Aged goat cheese has a nutty, sharp flavor and is drier and firmer than fresh goat cheese. Look for it in a well-stocked cheese section at large supermarkets and specialty cheese shops. We don’t recommend using fresh, creamy goat cheese as a substitute—Manchego cheese is a better choice.

Have a great day