Ice Cream, Lovage, Aging Backwards,

I don't really remember, for certain, the last time I ate ice cream, but this last week or two I had been craving some so bought some Bryer's chocolate. Yummy. If you don't eat too much at a time it isn't terribly high in calories. Funny how one suddenly gets cravings for things isn't it?

Talking of food, the dentist's receptionist let me know she has some more lovage so I'm going to collect it from her. Might make some more Pea and Lovage soup or might find something else.

Watched an interesting programme about exercising and Aging Backwards. I found this on YouTube so thought a) I would like to have it and b) you might like to watch it. I cannot afford all the DVDs she has made but this will be helpful. I was planning to go back to exercise class anyway, but from what I understand about Miranda Esmonde-White's methods, I can expect to feel fitter and younger by doing her exercises half an hour a day.



We had the Asparagus and Hearts of Palm salad again today, it was good. This time I made it with Coconut Oil which I have been reading about and which is supposed to have many benefits. Particularly for the brain. We shall see.

Here's a delicious recipe - I notice the garnish says tarragon and lemon but the picture shows a few shrimp!!!  I do so agree with the author's comments at the bottom, and as you all know, I take every bit of advantage of asparagus that I can.

Asparagus and Shrimp Paté

2 lb (1 kg) shrimp, shelled
½ cup (125 mL) chopped green onions
3 Tbs (45 mL) seasoned rice vinegar
1 Tbs (15 mL) chopped garlic
1 Tbs (15 mL) chopped fresh tarragon
2 Tbs (25 mL) chopped parsley
1 egg
1 egg white
½ cup (125 mL) whipping cream
Salt and freshly ground pepper
1 lb (500 g) medium-size asparagus spears, blanched

Garnish
Fresh tarragon
Lemon slices, optional

1. Preheat oven to 350ºF (180ºC).

2. Combine shrimp, green onions, vinegar, garlic, tarragon and parsley in a food processor. Process until mixture is just combined. While machine is running, add egg, egg white and cream. Stop machine immediately. Mixture should have a little bit of texture left. Season well with salt and pepper.

3. Lay a third of shrimp mixture into a buttered loaf pan. Add a layer of asparagus trimmed to fit pan. If asparagus is too short then add a second piece as well. Add second layer of shrimp mixture and another layer of asparagus. Finish with remaining shrimp mixture.

4. Place loaf pan into a second slightly bigger pan. Fill larger pan with boiling water halfway up loaf pan. Cover loaf pan with a piece of buttered parchment paper and cover tightly with foil.

5. Bake for 55 minutes or until white juices begin to rise and pâté is cooked through in the middle. Cool in pan and pour off any liquid that has gathered. Turn out on to a rectangular plate and decorate with fresh tarragon and lemon slices, if desired.

Servings: 10

Tips
Asparagus, when in season, deserves to be used as much as possible. Combining it with a shrimp purée makes an outstanding pate. To blanch asparagus, toss into a pot of boiling water, bring back to the boil, drain well, and run under cold water.

Author: Lucy Waverman
Source: Food and Drink



Have a great day

Dentist, Lovage, Bowling

I got my partial plate at 9:30 a.m. Monday morning. When the dentist first put them into my mouth,

they hurt like hell in one area only. She took them out and did a bit of grinding and put them in again, then out again. Turned out that my lower gum is still pretty sore from the extraction. I was unaware of it before this. In the end she got it so I could wear it. It doesn't feel too bad and it is no longer hurting, but eating with it is going to take a heck of a lot of getting used to. The blurb they gave me says to wash/rinse the plate after each meal. That is going to be a bit of a bother I think. However, I will try not to be like some people and will wear the partial all the time.

Whilst waiting to go into the surgery, I was talking to the Receptionist, Alex, (she is really more a one woman office staff) and she had a large bunch of lovage which she had brought in for someone. I am familiar with the plant although I have never seen or used it. I think it is an old English, or possibly European herb and not much used today. Maybe in the Mediterranean and points east. Anyway, we were given a bunch of it to try. Alex, said she uses it in soups including lamb or chicken. Never made soup with lamb so that's a new one on me. The leaves look like large parsley but have a different taste. I found a recipe which appealed to me made with new peas and lovage so I think I will be trying that.

I managed to eat a normal lunch but found the asparagus got caught in my teeth easily. Think I will have to cut them into pieces in future, until I am used to this anyway. For supper, I chickened out and we had home made carrot soup. We went bowling in the afternoon and my teeth were much admired LOL - my scores were much admired too. One game was fairly low, but the two others I got pretty good scores. I was chuffed. I just hope I can continue this trend into league play which starts on Wednesday. Bearing in mind we play twice a week and sometimes three times, you would think our bowling would improve. Doesn't seem to work that way though.

This is another of my particular favourites which I picked up some years ago and I keep some frozen on hand all the time. It always amuses me because all these recipes talk about trimming the asparagus or breaking off the ends, etc. etc. which, with farm fresh, I never have to do. By the way, the weather is starting to warm up this week so hopefully we will be able to get as much asparagus as we want.

Asparagus Pesto Toasts

1 lb trimmed green asparagus
1 cup toasted walnut halves (I used pecans)
4 cloves garlic, peeled
2 1/2 tsp salt
3/4 cup olive oil
2/3 cup freshly grated Parmesan
Freshly ground pepper

1. Cook asparagus until just tender. Refresh in cold water, then drain and dry well. Place asparagus, walnuts, garlic and salt in food  processor. Process until blended.

2. With motor running, gradually add olive oil, then add cheese and pepper. Blend together and check seasoning. Place in covered bowl.

3. It shows the recipe served on crunchy toasted French or Italian bread with a curl or two of Parmesan on top and some asparagus at the side.

4. We freeze this in ice cube trays, then wrap the cubes in pairs (separated by Saran, and put in a bag in the freezer until we need them.

Source: Food & Drink from the LCBO

Have a great day