So last night (Sunday) and this morning I did me some panicking. We put the A/C on which, after it had blown fuses a couple of times, was now running. However, by bedtime, it still didn't seem to be much cooler. So I checked the unit and adjusted the cool setting. I waited a while for it to work and it didn't seem to be blowing cold air at all. Eventually, around 2 a.m. I turned it off and opened the balcony door. I then went to bed and worried about what we could do. When I got up Monday I started phoning around and looking at portable units too. These repair companies certainly want your blood. One wanted $160 for someone to come out but it would be waived if I took their contract. Somebody else quoted $99. I played this game with the lounger chair repair people. Portable units were also looked at but didn't seem to be suitable. In the end I took another look at the settings on our current A/C and realised I had turned them down not up, duuuh. Still it happened about 1 a.m. so I think I can be excused. I was particularly worried because the forecast for today is 31°C plus they are issuing heat warnings, it's supposed to feel like the 40s.
Later I got caught up in watching The Longest Day which I bought for Matt. It is two DVDs and we watched the first one. So it is now bedtime.
Skillet-Baked Eggs and Asparagus
Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smooths the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair’s most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a
preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.
3 Tbs olive oil, more for drizzling
¾ lbs asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 Tbs roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
? cup heavy cream
2 Tbs grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling
1. Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
2. Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
3. Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
4. Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Servings: 4
Author: Melissa Clark
Source: New York Times
Have a great day
Later I got caught up in watching The Longest Day which I bought for Matt. It is two DVDs and we watched the first one. So it is now bedtime.
Skillet-Baked Eggs and Asparagus
Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smooths the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair’s most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a
3 Tbs olive oil, more for drizzling
¾ lbs asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 Tbs roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
? cup heavy cream
2 Tbs grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling
1. Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
2. Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
3. Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
4. Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Servings: 4
Author: Melissa Clark
Source: New York Times
Have a great day
