So, Sunday got pretty warm so we decided to turn on the A/C, trouble is it ended up blowing a fuse three times!!! Yes, we do still have fuses in this building. I called the new supers and they came up and put a fuse in and it held OK?? Why? Not that I am complaining exactly, but I was busy changing them and it blew the fuse instantly I screwed it in. What was even more frustrating was I was trying to prepare supper and to whip up some cream for the freezer. Grrr.
Over the weekend I made a cauliflower salad, raw cauliflower that is, Pretty tasty but boy was it ever hard to chew, especially with my new teeth. I will not be making it again. Basically florets, grape or other small tomatoes, onions and a French dressing. Easy enough to make. The green is parsley, didn't have any so I shaved some asparagus. I was very disappointed I must say. Maybe it would work for me if I used cold cooked cauliflower instead.
Tuesday we are lunching with a friend - guess where? yes the Mandarin. Been a while since we were there, or it seems like a while anyway. They are having a crab fest on at the moment but only weekends and holidays and we rarely ever go out on those days. Too many people.
This is a somewhat different asparagus recipe.
Asparagus and Jalapenos Cornbread Muffins
3 Tbs coconut oil
1/3 cup apple sauce or reduced/cooked peaches
1 large egg
1/4 cup of pure maple syrup
1 cup coconut milk
1 cup cornmeal
1 cup gf flour (Bobs Red Mill)
1/2 tsp baking soda
Sea salt & pepper
1 red chili/ jalapenos, diced
1 bunch of asparagus, chopped BUT save tops for garnish.
1. Preheat oven to 350 and coat muffin tin with coconut oil. Mix all wet ingredients together with peppers and asparagus. Mix dry ingredients together thoroughly & slowly incorporate into wet batter. Pour into muffin tins approx. 1/4 full. Finish with aspara-tops. Bake for 15/20 minutes until golden.
Author Notes
Good for up to 4 days fresh OR freeze for a couple weeks. Great with a fried egg, with preserves or what we did at home is use for sloppy Joe’s using Walter All Natural, Craft Caesar Mix.
Have a great day
Tuesday we are lunching with a friend - guess where? yes the Mandarin. Been a while since we were there, or it seems like a while anyway. They are having a crab fest on at the moment but only weekends and holidays and we rarely ever go out on those days. Too many people.
This is a somewhat different asparagus recipe.
Asparagus and Jalapenos Cornbread Muffins
3 Tbs coconut oil
1/3 cup apple sauce or reduced/cooked peaches
1 large egg
1/4 cup of pure maple syrup
1 cup coconut milk
1 cup cornmeal
1 cup gf flour (Bobs Red Mill)
1/2 tsp baking soda
Sea salt & pepper
1 red chili/ jalapenos, diced
1 bunch of asparagus, chopped BUT save tops for garnish.
1. Preheat oven to 350 and coat muffin tin with coconut oil. Mix all wet ingredients together with peppers and asparagus. Mix dry ingredients together thoroughly & slowly incorporate into wet batter. Pour into muffin tins approx. 1/4 full. Finish with aspara-tops. Bake for 15/20 minutes until golden.
Author Notes
Good for up to 4 days fresh OR freeze for a couple weeks. Great with a fried egg, with preserves or what we did at home is use for sloppy Joe’s using Walter All Natural, Craft Caesar Mix.
Have a great day
