I don't believe this, Saturday night I caught part of a programme about Preparing to go to Jail. The whole programme seemed to be 'poor me I have to go to jail'. One woman who had embezzled close to a million dollars, is moaning and groaning because she has lost her house. Another young man who strangled someone who bullied him for being gay is so sorry for having to be sent to jail. They all seem surprised and upset about what is happening to them. Didn't they know if you commit a crime and get caught, you go to jail? I'm sorry, if you can't do the time, don't do the crime. The people I am sorry for, of course, are the families, kids, spouses, parents, siblings.
When we went to the asparagus farm I picked up some for one of the owners of the bowling alley. Dropped them in to him and gave him 'strict instructions' about not having to break off the ends etc. Saturday night he sent me this photo. Looks pretty good doesn't it? Wish they had invited me. Some people!!!
Today is our bowling banquet day which means the end of the winter season. We will be bowling simply for fun today - well really although we are on teams earning points, we bowl for fun anyway. At least, so they tell me LOL. Matt and I will continue bowling twice a week - the summer league starts on May 17 and finishes in August I think. However, we will be bowling through August too. It's all exercise especially when one throws 3 balls a frame!! We always say we are getting our money's worth.
Lots of asparagus recipes coming up. I have quite a few new ones as well as some of my old stand by's. We can get chorizo in this area - lots of Portuguese here - but it occurred to me one could always use Italian sausage.
Spanish Asparagus Revuelto
In Spain, wild asparagus is very popular, and it’s a sure sign of spring. Because the variety of wild asparagus there can be a slightly bitter, cooks blanch it in boiling water before sautéing in olive oil. (In North America, both wild and cultivated asparagus are sweet, so this step is unnecessary here.) This dish features typical Spanish ingredients — garlic, chorizo and bread crumbs — incorporated
into soft scrambled eggs, for a hearty breakfast, or a simple lunch or first course.
Olive oil
2 peeled garlic cloves, plus 1/2 teaspoon minced garlic
2 cups bread cubes, made with day-old bread, cut in 1/2-inch cubes
Salt and pepper
2 oz diced Spanish chorizo
1 bunch thin asparagus, about 1 1/2 pounds, cut in 1- to 2-inch lengths
1 bunch green onions, chopped
8 large eggs, beaten
½ tsp pimentón
2 Tbs roughly chopped Italian parsley
1. Put 3 tablespoons olive oil in a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove. Add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. Remove bread and set aside to cool.
2. Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 to 4 minutes. Add green onions and minced garlic and cook 1 minute more.
3. Season eggs with salt, pepper and pimentón. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes.
Servings: 4
Source: The New York Times
Have a great day
When we went to the asparagus farm I picked up some for one of the owners of the bowling alley. Dropped them in to him and gave him 'strict instructions' about not having to break off the ends etc. Saturday night he sent me this photo. Looks pretty good doesn't it? Wish they had invited me. Some people!!!Today is our bowling banquet day which means the end of the winter season. We will be bowling simply for fun today - well really although we are on teams earning points, we bowl for fun anyway. At least, so they tell me LOL. Matt and I will continue bowling twice a week - the summer league starts on May 17 and finishes in August I think. However, we will be bowling through August too. It's all exercise especially when one throws 3 balls a frame!! We always say we are getting our money's worth.
Lots of asparagus recipes coming up. I have quite a few new ones as well as some of my old stand by's. We can get chorizo in this area - lots of Portuguese here - but it occurred to me one could always use Italian sausage.
Spanish Asparagus Revuelto
In Spain, wild asparagus is very popular, and it’s a sure sign of spring. Because the variety of wild asparagus there can be a slightly bitter, cooks blanch it in boiling water before sautéing in olive oil. (In North America, both wild and cultivated asparagus are sweet, so this step is unnecessary here.) This dish features typical Spanish ingredients — garlic, chorizo and bread crumbs — incorporated
Olive oil
2 peeled garlic cloves, plus 1/2 teaspoon minced garlic
2 cups bread cubes, made with day-old bread, cut in 1/2-inch cubes
Salt and pepper
2 oz diced Spanish chorizo
1 bunch thin asparagus, about 1 1/2 pounds, cut in 1- to 2-inch lengths
1 bunch green onions, chopped
8 large eggs, beaten
½ tsp pimentón
2 Tbs roughly chopped Italian parsley
1. Put 3 tablespoons olive oil in a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove. Add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. Remove bread and set aside to cool.
2. Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 to 4 minutes. Add green onions and minced garlic and cook 1 minute more.
3. Season eggs with salt, pepper and pimentón. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes.
Servings: 4
Source: The New York Times
Have a great day
