Diamond, Foot Nurse, Bowling, Asparagus.

On Saturday I came across a news story about the world's second largest diamond which is as big as a tennis ball. It was unearthed in Botswana but is owned by Canada's Lucara Diamond Corporation and is called the Lesedi la Rona. It is expected to fetch $90 million and it's not even cut yet. It is the biggest stone discovered since 1905 when the world's largest diamond, the Cullinan, was unearthed. That was cut into nine pieces which are part of the British Crown Jewels. At the link above it talks about Joseph Lau a Hong Kong billionaire who recently bought a huge diamond at auction for something like $48.5 billion US and gave it to his daughter for her 7th birthday. I would assume it will spend most of her life locked up in a safe somewhere. Of course if I had a stone like that, I would be set for the rest of my life.

Today, finally, our foot nurse is calling. She hasn't been since we first got bed bugs. The reason being obvious. However, my feet really need her attention. I have a foot nurse is because of my diabetes and as Matt is pre diabetic he uses her too.

We went bowling Monday, last  time on a Monday until the Winter League starts again. It was incredibly quiet. Three young girls came in and bowled one game. At two a crowd of handicapped people came in downstairs. They come every week I believe. They tend to be a bit noisy, some more than others. Brad, the son/grandson of the owners, said he had had emails from his dad and they were enjoying themselves. Of course Brad emailed them for Mother's Day. I believe he actually went to his Grandmother's for Mother's Day.

As she is coming at noon, I think I will spend some time today making cream of asparagus soup as I have totally run out of last year's supply. This recipe was originally provided by Tim Barrie's mom (Barrie's Asparagus Farm) and we enjoy it very much. It is also very simple to make. I just realised I need more asparagus as I like to use 2lbs at once. Plus I have to get a couple of bags of asparagus for others in the building. Think I will get some rhubarb too. I meant to the other day and then forgot.


Barrie's Asparagus Soup Recipe

My Mom's Famous!!!

1 lb asparagus chopped
1/4 cup chopped onion
2 cups chicken broth
2 Tbs butter or margarine
2 Tbs flour
1/2 tsp salt
dash pepper
1 cup milk
1/2 cup sour cream or yogurt
1 tsp fresh lemon juice
fresh chives for garnish

1. In a covered saucepan, boil the asparagus, onion and 1 cup of chicken broth. When the asparagus is tender and still bright green, blend to a purée (this purée can be frozen and used for future batches of soup.

2. In a large saucepan heat the butter and flour on medium to make a paste (roux). Cook until golden. Stir occasionally as you add the 2nd cup chicken broth, making sure lumps don't form.

3. Stir in the salt, pepper, purée, milk. Bring to a boil.

4. Take soup off heat. Measure the yogurt or sour cream into a bowl and stir in spoonsful of hot soup, little by little. Now, carefully stir this warmed yogurt or sour cream mixture back into the pan of soup.

5. Add a teaspoon of lemon juice, or to taste.

6. Serve in individual bowls, sprinkled with chopped chives - makes 3 1/2 to 4 cups of soup.

Servings: 4


Source: Mrs. Barrie


Have a great day
 

Monday, Bowling Banquet, Jo You Rock Award.

I’m not sure where my head is at the moment, I discovered late in the morning that although I had posted my Monday’s blog,  I had never checked it for format. Duuh. Then at 9:30 this evening (Monday) I suddenly realised I hadn’t written my blog for Tuesday.

My main news is that I was awarded a Jo You Rock by Alex J. Cavenaugh. I am very honoured to have been selected amongst all the people who have been selected previously and am proud to show my new badge at the side. Alex was very complimentary too. On his blog I also heard about the game Bloody Mary which I had never heard of before. I asked some Canadian friends at the bowling alley and none of them had heard of it either. It appears that if you say Bloody Mary in a dark room kids believe you will call up spirits. Sounds a tad daft to me. But kids do play some odd games the object is, apparently, to scare the you know what out of themselves.

Monday lunchtime we had our bowling banquet at the alley and we were fed on beef with all the trimmings including jellied salad, something I will never cotton to I’m afraid. For desserts we got lemon meringue pie or apple pie. It was a very good meal. We then bowled our usual three games which, because it didn’t matter any more, I scored reasonably well. Oh, I forgot, Matt won high single with a 262. He had the sense to bowl such a high score in the league rather than on a day when it didn’t count. Many of the members of this league will not be joining us for the summer league which starts on Wednesday. They will be returning next September for our next winter league though. That starts on September 14, my birthday would you believe.

Some people seem to be enjoying the asparagus recipes according to the comments. As I also picked up some rhubarb I should look up some rhubarb recipes. Not that I do anything more than stew mine as it’s just for me. I do have a lot of recipes for it though.

One thing I always ensure that I make during asparagus season is Tim Barrie’s mom’s Asparagus Soup. I make a stack of it and then we eat it over the winter months.

 Barrie's Asparagus Soup Recipe


My Mom's Famous!!!

1 lb asparagus chopped
1/4 cup chopped onion
2 cups chicken broth
2 Tbs butter or margarine
2 Tbs flour
1/2 tsp salt
dash pepper
1 cup milk
1/2 cup sour cream or yogurt
1 tsp fresh lemon juice
fresh chives for garnish

1. In a covered saucepan, boil the asparagus, onion and 1 cup of chicken broth. When the asparagus is tender and still bright green, blend to a purée (this purée can be frozen and used for future batches of soup.
2. In a large saucepan heat the butter and flour on medium to make a paste. Cook until golden. Stir occasionally as you add the 2nd cup chicken broth, making sure lumps don't form.
3. Stir in the salt, pepper, purée, milk. Bring to a boil.
4. Take soup off heat. Measure the yogurt or sour cream into a bowl and stir in spoonfuls of hot soup, little by little. Now, carefully stir this warmed yogurt or sour cream mixture back into the pan of soup.
5. Add a teaspoon of lemon juice, or to taste.
6. Serve in individual bowls, sprinkled with chopped chives.
7. (makes 3 1/2 to 4 cups of soup)

Servings: 4

Author: Mrs. Barrie

Have a great day

Mrs. Barrie’s Asparagus Soup

For those of you who would like it, here is Mrs. Barrie’s Asparagus soup. I have made this many times now and it freezes well with all the ingredients in it as well as the purée as mentioned by Mrs. Barrie.

Barrie's Asparagus Soup Recipe

My Mom's Famous!!!

1 lb asparagus chopped
1/4 cup chopped onion
2 cups chicken broth
2 Tbs butter or margarine
2 Tbs flour
1/2 tsp salt
dash pepper
1 cup milk
1/2 cup sour cream or yogurt
1 tsp fresh lemon juice
fresh chives for garnish

1. In a covered saucepan, boil the asparagus, onion, and 1 cup of the chicken broth. When asparagus is still tender and bright green blend to a purée (this puree can be frozen and used for future batches).

2. In a large saucepan heat the butter and flour on medium to make a paste. Cook until golden. Stir occasionally as you add the 2nd cup chicken broth, making sure lumps don't form.

3. Stir in the salt, pepper, puree, milk. Bring to a boil.

4. Take soup off heat. Measure the yogurt or sour cream into a bowl and stir in spoonfuls of hot soup, little by little. Now, carefully stir this warmed yogurt or sour cream mixture back into the pan of soup.

5. Add a teaspoon of lemon juice, or to taste.

6. Serve in individual bowls, sprinkled with chopped chives.

(makes 3 1/2 to 4 cups of soup)

Hope you enjoy