Silk Stockings, Construction, Bowling.

I caught the tail end of the movie Silk Stockings on TV the other day. It stars Fred Astaire and Cyd Charisse, two of my favourites plus there is a fabulous scene with Peter Lorre holding onto a chair and a table to do the Russian dance, in fact he does it twice. So I thought, I want that. Sadly it is not available on DVD, well it is at $61 which is too rich for my blood, so I have had to settle for the VCR version. It arrived on Tuesday. We watched and enjoyed (or I did, not sure about Matt) it that evening. I cannot see why a film which has been copied on to DVD should cost so much. Ridiculous.

To escape the noise we went bowling on Tuesday afternoon. Matt did well. Wednesday the summer league starts, we are supposed to bowl again on Thursday and Friday I have exercises again. I might well be knackered by the weekend. As it is I took the lazy way out and bought a cooked chicken for Tuesday's supper. I still have to make a salad to go with it mind you. Talking of the construction they still seem to be setting up and have not yet done anything to any of the balconies. If it takes this long to set up every time, I can see why the whole building is going to take so long.

This is a recipe we have enjoyed. It is a type of quiche and pretty easy to make.

Leek and Asparagus Tart

1 (23cm) frozen unbaked deep dish pie crust
1/2 lb fresh asparagus, cut into 5 cm pieces
1 leek, (white part only), sliced
1 Tbs vegetable oil
1 cup shredded Swiss cheese
2 eggs
1/2 cup Hellmann's® Real Mayonnaise
2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup milk

1. Preheat oven to 375°F (190°C). Partially thaw pie shell (about 10 minutes). Pierce pastry bottom with fork and bake 10 minutes.

2. In skillet, cook asparagus and leek in oil over medium heat until tender, about 5 minutes. Place on bottom of baked pie shell. Top evenly with cheese.

3. In small bowl, whisk together eggs, Hellmann's® Real Mayonnaise, mustard and seasonings. Gradually whisk in milk until smooth. Pour over cheese in pie shell and bake 35 minutes, on lower rack, or until set and lightly browned.

Servings: 4

Source: Hellmann’s®

Author Notes
Add Hellmann’s® Mayonnaise to this tasty tart filling for super moist, egg-y goodness. Brunch is served

Have a great day
 

Popcorn, Rhino News, Bowling, This and That.

My apologies to those of you who ended up with Popcorn as an 'ear worm' yesterday. I was reminded the song was performed by Hot Butter. I had forgotten that.

Great news from the World Wildlife Fund that rhinos in Nepal are on the increase and they have had zero poaching in the last year. Although this doesn't happen every year, it is becoming a more frequent occurrence. There is an interesting article if you click on this link. I blush to admit I didn't even know there were rhinos in Nepal, but I am delighted they are doing well. This chart gives you some idea of how serious

their population numbers got at one point. Mostly because of poaching. Governments in Asian countries are trying to convince their peoples that rhino horn has no medical benefits whatsoever (after all it's just compressed hair) but I am not sure they have got very far. One park in South Africa has a rhino who's horn was stolen and she has been bandaged. At the moment she seems to be doing OK. The report said she was camera shy, bearing in mind what happened I would have thought she was people shy. I hate to tell you what Matt says he would do to the people who do this kind of thing.

Well, of course, Wednesday is Summer League bowling and for once I bowled really well - I seem to save it for non league play, but not this week. Wish I could say the same for Matt, but he had a very bad day. I think my average went up about 5 points so I am pretty chuffed about that. Thursday we have been asked to go in later as they have half a million kids bowling over the lunch hour apparently - OK I'm exaggerating, quarter of a million!  We also took a vote and the League have mostly opted to play on July 1 which is Canada Day. Matt and I are delighted as we don't do anything special ourselves. No family after all. Plus we would miss our bowling and our exercise by doing the bowling. I'm pretty sure there will be no in house exercise class that day either. I introduced another bowling friend to farm fresh asparagus today, I will be interested to know what she thinks of it. One friend said she was freezing some. I tried that last year but was not very successful. The problem is that we cannot flash freeze in home kitchens so it doesn't work as well. I might have over cooked them whilst blanching too. When I ate them later, they came out awfully limp.

This is an interesting sounding recipe from Hellman's. Obviously you can use any mayonnaise you wish, but I have always found Hellman's the closest thing to homemade. I used to always make my own mayonnaise at one time, then I discovered Hellman's and haven't made any since. And no, I am not paid to advertise for them. I wish.  I love using Leeks too. I make a lot of Leek and Potato soup or I braise them as a vegetable for supper.

Leek and Asparagus Tart

Add Hellmann’s® Mayonnaise to this tasty tart filling for super moist, egg-y goodness. Brunch is served.

• Recipe serves: 4

Ingredients

• 1 (23cm) frozen unbaked deep dish pie crust
• 1/2 lb. fresh asparagus, cut into 5 cm pieces
• 1 leek, (white part only), sliced
• 1 Tbsp. vegetable oil
• 1 cup shredded Swiss cheese
• 2 eggs
• 1/2 cup Hellmann's® Real Mayonnaise
• 2 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 cup milk

Directions

1. Preheat oven to 375°F (190°C). Partially thaw pie shell (about 10 minutes). Pierce pastry bottom with fork and bake 10 minutes.
2. In skillet, cook asparagus and leek in oil over medium heat until tender, about 5 minutes. Place on bottom of baked pie shell. Top evenly with cheese.
3. In small bowl, whisk together eggs, Hellmann's® Real Mayonnaise, mustard and seasonings. Gradually whisk in milk until smooth. Pour over cheese in pie shell and bake 35 minutes, on lower rack, or until set and lightly browned.

Have a great day