Passwords, Rhubarb, Falls Prevention.

I had to share this from How to Geek. It is so very true. I get so tired of passwords, some I agree are necessary, but some, what on earth does it matter?

Ii made the asparagus with endive salad on Friday. I must admit it left me somewhat cold. We both agreed it needed something, not quite sure what. Will have to think about it before I try it again. I was concerned this weekend because snow, of all things, was forecast. We did get some which lasted about half an hour but a friend who lives about 45 mins. away actually got snow on the ground. I just hope the asparagus didn't get any. However, not planning to go til Tuesday so maybe it will have recovered anyway. Got lots of orders from my exercise class for asparagus and rhubarb. I bought a little last week and really enjoyed it. They sell it either by the pound, or a $5 bag which they say is enough to make a pie. As I don't make pies, a pound is plenty for me.

Tomorrow the Stand Up to Falls classes begin, following the exercise class.  This is a series of classes

covering all kinds of things affecting older people including falls prevention. A lot of the exercises are designed with muscle memory in mind. In other words if you do trip, your muscles will remember how to react to stop you falling. That's the science behind it I gather anyway. Of course I don't suppose they tell you what to do if a chair jumps out at you in the middle of the night!!! The answer to that is turn on the light I guess. I forgot to do so the other night and had to creep around carefully, I don't want to fall again. The people in this picture are a lot younger and obviously use floor mats, but they are doing some of the balances exercises we do. However, they insist we stay behind a chair close enough to grab it if necessary. Or, in many cases to hold onto anyway.

Here is a pretty simple, but tasty asparagus recipe.

Asparagus alla Milanese

28 stalks of asparagus, medium size
4 Tbs unsalted butter plus 4 tablespoons
4 large eggs
1/2 cup freshly grated parmesan cheese

1. Bring 4 quarts water to boil and set up ice bath. Trim asparagus of hard ends and drop into water. Cook 70 seconds. Remove with tongs and refresh in ice bath. Drain and set aside.

2. In a 10 inch to 12 inch sauté pan, heat 4 tablespoons butter until very dark brown. Add asparagus and toss until warm. Remove asparagus and divide among 4 plates. Towel off saute pan and add remaining butter. Cook until foam subsides. Crack eggs in and cook sunnyside up, about 2 minutes. Place one egg over each plate, sprinkle with cheese and serve.

Servings: 4

Source: Food TV

Have a great day
 

Passwords, Books and Authors,

I was thinking this morning just how much I hate passwords. You have to have them for practically every site you visit on the web and then trying to remember them when and if you go back. Not so bad if you visit regularly, but those 'once in a while' sites its impossible. I have over four sheets in two columns of passwords printed from my Palm which is where I keep them listed. Its ridiculous. OK for the bank or such sites yes, but is it really necessary on non financial sites? There are all kinds of password remembering programmes, but the experts say its not safe to rely on them. Passwords drive me batty. I have been reading a new series of books by Lois McMaster Bujold called The Sharing Knife, I have read the first book, Beguilement and just have a few pages left on the second Legacy. I am really enjoying them. I don't think I have read this author's works before although I am very familiar with her name so I am not sure why - oops, yes I have read her books before, the Miles Vorkosigan series which I loved. I read them several years ago and had forgotten who wrote them, no wonder I am enjoying The Sharing Knife. Once you find an author you enjoy, one normally likes everything they write - witness Glenda Larke and Karen Miller (see blog links this page) I have enjoyed everything I have read written by them. Elizabeth Moon is another author I really like. For supper tonight Matt is making a Greek zucchini (courgette) dish that we have had before and really like. I thought I would share it with you. There are dozens of recipes for it, this one comes from Mediterranean Cooking for Pleasure. For those of you who don't know how to make a Béchamel sauce, I have included a recipe below. Kolokythia Papoutsakia (Little Zucchini Slippers) 8 zucchini 1 medium onion, finely chopped butter 1 lb minced beef or lamb salt, pepper and cinnamon 1 tomato, blanched, peeled and chopped 1 1/4 cups Béchamel sauce 1 egg Grated Parmesan Allow 2 small zucchini per person and poach them in boiling salted water until they are soft. 10 to 15 minutes. Split them in half and scoop out some of the pulp. Cook the onion in a little butter. Add the minced meat, seasoning and tomato. Cook it on a low heat. Fill the halved zucchini with the mixture and arrange them tightly in a baking dish. Beat the egg and add it, with a little cheese, to the Béchamel. Spoon some of it on each papoutsakia. Sprinkle on some grated cheese and brown under a grill or in the oven. Basic Béchamel Sauce French Food at Home * 1 cup milk * A piece of onion or garlic * 1 x bay leaf * 1 to 2 Tbsp butter * 1 to 2 Tbsp flour * salt and pepper 1. Steep the milk with a piece of onion or garlic and a bay leaf for 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute. Gradually whisk in the milk. Cook, stirring constantly, until thick. Season. 2. For thick béchamel, use ratio of 2 tablespoons butter + 2 tablespoons flour for 1 cup/250 ml milk 3. For very thick béchamel for soufflé base: 3 tablespoons butter, 5 tablespoons flour, 1 cup/250 ml milk. It makes the soufflé more stable. Have a great day.