Happy Monday - first the lawnmower started running around the building at 7:15 a.m. which I managed to ignore and slept a bit more, but then at a little past 8 the construction workers started drilling a balcony. Grrrr. I guess, because of the rain, I had almost forgotten them. Then, I am sitting at my computer when I heard a crash. A frog ornament, which I have had for many a year, perched on the toilet tank, vibrated right off it. And that drilling is not even on our side of the wing.
One thing I did get round to was paying the insurance on the car and the contents of the apartment. There's over $1,000 gone in a flash. Of course I paid with Visa because I get 1% back. It all mounts up by the end of the year. I do save up for the insurance all through the year by the way. That way I don't miss it when I have to shell out.
Later I was a good girl and went down to exercise class. I can no longer do as much as I did a year ago unfortunately, but I figure it is good for me to go. I just wish I could get Matt to go. It's odd, he has been athletic all his life (he used to be a gymnast) and the only thing he does today is bowl whereas I have never been athletic at all and am now more active than I have ever been. School days. if I could get out of games or gymnastics I did. Hated it.
After the class we went to the asparagus farm, penultimate visit, I plan one more on Friday. Today they had a relish for us to sample. Delicious so, of course, I bought some. It has asparagus in it too, I bet that surprised you LOL. I bought quite a lot of asparagus for other people and some rhubarb for one friend. I wasn't even sure if that was still available but it was. I bought some strawberries for us. Plus a spear or two of asparagus of course!!! I had run out of asparagus the day before so planned to have some for supper. I ended up with this recipe. It is very good.
Asparagus With Poached Eggs and Parmesan
8 large eggs
1 tsp white vinegar
1 tsp salt, divided
2 bunches asparagus spears, trimmed (about 40)
1 Tbs extra-virgin olive oil
1 garlic clove, chopped
1 Tbs unsalted butter
2 Tbs fresh lemon juice
2 tsp finely chopped fresh parsley
Freshly ground black pepper, to taste
4 Tbs coarsely grated fresh Parmesan cheese, divided
1. Break the eggs into 8 individual containers (such as teacups, prep bowls, or paper cups). Fill a large, low-sided pan with water, and add vinegar and 1/2 teaspoon salt; bring to a boil over medium-high heat.
2. Meanwhile, bring a separate pot of water to a boil in a medium saucepan over medium-high heat. Add asparagus spears, and cook 3–4 minutes or until crisp-tender. Remove asparagus with tongs, and set aside.
3. Dry the medium saucepan. Add olive oil, and heat over medium heat. Add garlic, and sauté about 1 minute. Turn off heat; add butter, and swirl pan. Add lemon juice, parsley, remaining salt, and pepper; swirl pan again to combine. Add asparagus and 2 tablespoons Parmesan; then toss with lemon-butter sauce to coat.
4. Slowly pour each egg into the boiling poaching water; cook 2 minutes. Turn off heat, and remove pan from burner. Divide asparagus among 4 plates. (Bring plates close to pan with poached eggs, and place a folded clean kitchen towel next to plates.)
5. Remove the eggs from water with a slotted spoon, 1 at a time, blotting bottom of spoon on towel to absorb excess moisture. Place 2 eggs on each mound of asparagus. Pour any remaining sauce over each serving, and sprinkle with remaining 2 tablespoons Parmesan. Serve immediately.
Source: Health
Have a great day
One thing I did get round to was paying the insurance on the car and the contents of the apartment. There's over $1,000 gone in a flash. Of course I paid with Visa because I get 1% back. It all mounts up by the end of the year. I do save up for the insurance all through the year by the way. That way I don't miss it when I have to shell out.
Later I was a good girl and went down to exercise class. I can no longer do as much as I did a year ago unfortunately, but I figure it is good for me to go. I just wish I could get Matt to go. It's odd, he has been athletic all his life (he used to be a gymnast) and the only thing he does today is bowl whereas I have never been athletic at all and am now more active than I have ever been. School days. if I could get out of games or gymnastics I did. Hated it.
After the class we went to the asparagus farm, penultimate visit, I plan one more on Friday. Today they had a relish for us to sample. Delicious so, of course, I bought some. It has asparagus in it too, I bet that surprised you LOL. I bought quite a lot of asparagus for other people and some rhubarb for one friend. I wasn't even sure if that was still available but it was. I bought some strawberries for us. Plus a spear or two of asparagus of course!!! I had run out of asparagus the day before so planned to have some for supper. I ended up with this recipe. It is very good.
Asparagus With Poached Eggs and Parmesan
8 large eggs
1 tsp white vinegar
1 tsp salt, divided
2 bunches asparagus spears, trimmed (about 40)
1 Tbs extra-virgin olive oil
1 garlic clove, chopped
1 Tbs unsalted butter
2 Tbs fresh lemon juice
2 tsp finely chopped fresh parsley
Freshly ground black pepper, to taste
4 Tbs coarsely grated fresh Parmesan cheese, divided
1. Break the eggs into 8 individual containers (such as teacups, prep bowls, or paper cups). Fill a large, low-sided pan with water, and add vinegar and 1/2 teaspoon salt; bring to a boil over medium-high heat.
2. Meanwhile, bring a separate pot of water to a boil in a medium saucepan over medium-high heat. Add asparagus spears, and cook 3–4 minutes or until crisp-tender. Remove asparagus with tongs, and set aside.
3. Dry the medium saucepan. Add olive oil, and heat over medium heat. Add garlic, and sauté about 1 minute. Turn off heat; add butter, and swirl pan. Add lemon juice, parsley, remaining salt, and pepper; swirl pan again to combine. Add asparagus and 2 tablespoons Parmesan; then toss with lemon-butter sauce to coat.
4. Slowly pour each egg into the boiling poaching water; cook 2 minutes. Turn off heat, and remove pan from burner. Divide asparagus among 4 plates. (Bring plates close to pan with poached eggs, and place a folded clean kitchen towel next to plates.)
5. Remove the eggs from water with a slotted spoon, 1 at a time, blotting bottom of spoon on towel to absorb excess moisture. Place 2 eggs on each mound of asparagus. Pour any remaining sauce over each serving, and sprinkle with remaining 2 tablespoons Parmesan. Serve immediately.
Source: Health
Have a great day
