Well, Thursday we bowled again. I am still maintaining a good game at the moment although Matt did beat me a couple of times which meant he was bowling a lot better. He gets really down in the mouth otherwise. Even the owner said he prefers this Matt (bowling well) to the other one.
I showed you a picture of my new earrings. Today I wore them with a pair of amethyst studs we bought in northern Ontario at the amethyst mine. I also wore my two amethyst rings plus most of the time I have a lump of amethyst as a pendant around my neck. You could say I was dripping with amethysts today. It's not even my birthstone although it is Matt's. One of the rings we also bought at the Ontario amethyst mine. Fascinating place, only ever been there once but the mine actually tunnels under a lake and you can try digging for stones if you wish. It is about 40 years since we visited. Our first vacation in Canada we went up north. We bought a lump of amethyst rock too which ended up in one of our aquariums (we used to have 6) and I think we let it go when we sold the aquarium, I don't really remember. The picture of the polished stone looks like my ring which I bought from a friend who used to make jewellery; again, close to 40 years ago. I suspect the one in the picture is somewhat larger than mine although it is quite a chunk. In 2012 I invited Sia McKye to do a guest post and she chose to write about amethysts.
Even Kraft are in on the asparagus kick. Please remember it is pronounced Brusketta
Roasted Asparagus Bruschetta
Treat the family to a bistro favorite: a tasty bruschetta made with fresh asparagus spears layered on toasted ciabatta bread with cream cheese and arugula.
32 fresh asparagus spears (about 2 lb.), trimmed
2 Tbs olive oil, divided
1 loaf ciabatta bread (1 lb.), cut into 16 slices
1/3 cup (1/3 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
3/4 cup loosely packed arugula
1 tsp lemon zest
1. Heat oven to 425ºF.
2. Toss asparagus with 2 tsp. oil; spread onto rimmed baking sheet sprayed with cooking spray. Place bread slices in single layer on second baking sheet.
3. Bake asparagus and bread 8 min. or until asparagus is crisp-tender and bread is toasted, turning all pieces after 4 min.
4. Mix cream cheese spread, feta and 2 tsp. of the remaining oil until blended. Toss arugula with lemon zest and remaining oil.
5. Spread toast slices with cream cheese mixture; top with asparagus and arugula.
Servings: 16
Tips
Prepare using PHILADELPHIA Garden Vegetable Cream Cheese Spread.
For more tender asparagus, bake an additional 2 to 3 min. before placing over the toast slices.
Source: Kraft
.
Have a great day
I showed you a picture of my new earrings. Today I wore them with a pair of amethyst studs we bought in northern Ontario at the amethyst mine. I also wore my two amethyst rings plus most of the time I have a lump of amethyst as a pendant around my neck. You could say I was dripping with amethysts today. It's not even my birthstone although it is Matt's. One of the rings we also bought at the Ontario amethyst mine. Fascinating place, only ever been there once but the mine actually tunnels under a lake and you can try digging for stones if you wish. It is about 40 years since we visited. Our first vacation in Canada we went up north. We bought a lump of amethyst rock too which ended up in one of our aquariums (we used to have 6) and I think we let it go when we sold the aquarium, I don't really remember. The picture of the polished stone looks like my ring which I bought from a friend who used to make jewellery; again, close to 40 years ago. I suspect the one in the picture is somewhat larger than mine although it is quite a chunk. In 2012 I invited Sia McKye to do a guest post and she chose to write about amethysts.Even Kraft are in on the asparagus kick. Please remember it is pronounced Brusketta
Treat the family to a bistro favorite: a tasty bruschetta made with fresh asparagus spears layered on toasted ciabatta bread with cream cheese and arugula.
32 fresh asparagus spears (about 2 lb.), trimmed
2 Tbs olive oil, divided
1 loaf ciabatta bread (1 lb.), cut into 16 slices
1/3 cup (1/3 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
3/4 cup loosely packed arugula
1 tsp lemon zest
1. Heat oven to 425ºF.
2. Toss asparagus with 2 tsp. oil; spread onto rimmed baking sheet sprayed with cooking spray. Place bread slices in single layer on second baking sheet.
3. Bake asparagus and bread 8 min. or until asparagus is crisp-tender and bread is toasted, turning all pieces after 4 min.
4. Mix cream cheese spread, feta and 2 tsp. of the remaining oil until blended. Toss arugula with lemon zest and remaining oil.
5. Spread toast slices with cream cheese mixture; top with asparagus and arugula.
Servings: 16
Tips
Prepare using PHILADELPHIA Garden Vegetable Cream Cheese Spread.
For more tender asparagus, bake an additional 2 to 3 min. before placing over the toast slices.
Source: Kraft
.
Have a great day
