Asparagus, Crossing Safety, Bowling, Stitches,

I haz me some asparagus - woo hoo. However, I bought a double lot which means by the end it won't be quite so fresh but gas is so very expensive at the moment and it is a long way. I had some for lunch and they were delicious, of course. I phoned a local store to ask why they didn't buy from Barrie's Asparagus, it turns out that the produce they sell is all grown by - what I would call - a smallholder who markets stuff through their store, including his own asparagus. He has 20,000 asparagus crowns apparently. As the store is almost in walking distance, for most people, I will be going there in future. I actually talked to the guy - another Alex - and he could talk the hind leg off a donkey. However, I feel a bit disloyal not going to Barrie's but with gas at $1.35/litre or more it really is somewhat expensive driving for half an hour to buy asparagus. I worked it out that in some places in the US gas is the equivalent of 75 cents a litre.

On my way to the farm this morning, I saw a man running across a crossing with a baby buggy which reminded me how often I see people running across crossings or even roads without them sometimes. When I was a kid, I was taught NEVER to run across a road as you might fall and get run over. Don't they teach that on this side of the pond??

This afternoon we went bowling - surprisingly there were quite a lot of people there today. I beat Matt but that wasn't all that incredible as neither of us were bowling very well. Friday morning we have to be at the Cosmetic Clinic for 9:30 where, I think, they will be removing  the stitches from his face.

This is what I will be cooking for supper Friday night. It has become a habit for me to cook fish of one kind or another on a Friday.

Baked Salmon and Asparagus in Foil

4 (6 oz) skinless salmon fillets
1 lb asparagus, tough ends trimmed
2 1/2 Tbs olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley

1. Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil. In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus. Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.

2. Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm.

Servings: 4

Source: Cooking Classy

Have a great day
 

Saturday Recipe

This is what we had for supper on Friday night. It is certainly one of my favourites

Baked Salmon and Asparagus in Foil

4 (6 oz) skinless salmon fillets
1 lb asparagus, tough ends trimmed
2 1/2 Tbs olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley

1. Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil. In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus. Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.

2. Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm.

Servings: 4

Source: Cooking Classy

Have a great weekend
 

Bowling, Asparagus

I'm feeling lazy and tired tonight (Thursday) so this will be a short blog. Bowling went well today I'm pleased to say, pity it's not league play though. Admittedly I have been banking these scores just in case, but they could end up never being used.

Those of you who know me will be surprised to hear I broke down and bought some asparagus from the store this week. Normally I don't touch the stuff from one asparagus season til the next and then buy it at the farm. However, I was hungry for Baked Salmon with Asparagus in Foil and so I gave in. So guess what we are having for supper tonight? Mind you, I am counting the days until the first farm asparagus is ready for sale. The stuff I bought looks a bit weedy to say the least.

Baked Salmon and Asparagus in Foil
Classy Cooking with a Sprinkle of Fancy

Yield: 4 servings

Ingredients
4 (6 oz) skinless salmon fillets
1 lb asparagus, tough ends trimmed (unless they are fresh picked)
2 1/2 Tbsp olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley


Directions
Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil. In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus. Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm.

Have a great day
 

A to Z Reflections, Coffee Maker,

I have taken part in the A to Z challenge several times now. This year I found a couple of constant problems:

People who had written books instead of short blogs, there was no way I, or most people I imagine, would have time to read them during the challenge even if they were the most interesting blog around. We are encouraged by the A to Z team to write short posts but some people were just not taking any notice. The reason for short blogs is to allow everyone time to visit  as many other bloggers as possible.

Secondly was those who left comments but to whom I couldn't return the favour because they hadn't left a working link. Every year the A to Z team publish instructions on how to use a hyperlink.  It makes it so much easier for everyone concerned. With those I did reach, I found a number of times that there were no links to enable me to follow the blogger on a regular basis.

Many people were kind enough to congratulate me on completing the Challenge but in my case I am kind of cheating because I write a blog every day but Sunday anyway. Thanks to all of you just the same. I admire those of you who did finish the challenge but don't normally post so often. Funnily enough I found it hard getting back into the rhythm of writing a blog every day again because mine mostly were pre-written. On the first Sunday/Monday I forgot to post what I had written anyway.

Last Thursday, my coffee pot broke down. Panic stations. I knew we had another pot but I thought it used different shaped filters, cone shaped. We even got the coffee maker out and then hunted for the filters - I just knew we had some. We couldn't find them although I was sure I had seen them recently. So, I ended up ordering a new coffee maker just the same as the one which broke. I have had it for a number of years and it has worked very well. Then, after Matt had gone to bed, I decided to see if I could fold our filters to work in the other coffee maker. Got it out once again and, lo and behold, it takes the same filters, round ones, which I normally use. I wonder what happened to the machine which took the cones? So then I decided to make sure the clock showed the right time, I even managed to find the right book of instructions. I had filled it with water and coffee and wanted to programme it for the morning. I didn't have any luck changing the clock. I ended up with a full pot of coffee and wasn't even sure how I achieved that. Friday morning I tried again, the clock set easily. Total mystery to me as to what I was doing wrong. I have left the order for the above pot as it is a great coffee maker. But, at least, I can get my coffee now. Question - why do they call it a 12 cup coffee maker and yet you actually only get around 11 cups?

As I said, I got some asparagus on Friday so I made a dish of salmon and asparagus baked in foil. We enjoyed it. I will certainly be doing this one again.  I am trying to ensure we get more fish in our diet. Not so easy in Ontario being so far from the sea. A very expensive commodity.

Baked Salmon and Asparagus in Foil
Classy Cooking with a Sprinkle of Fancy

Yield: 4 servings

Ingredients
4 (6 oz) skinless salmon fillets
1 lb asparagus, tough ends trimmed (unless they are fresh picked)
2 1/2 Tbsp olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley


Directions
Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil. In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus. Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 - 30 minutes. Unwrap and serve warm.
Have a great day