Bloody computers. Sorry about the language but.... I have a phone system which I have had for years and used regularly. Last week, I think, it stopped working. It wouldn't dial the numbers any more. Decided to download a newer version and that wiped out all the phone numbers I had saved. In fact I have the numbers in some form or another, but I can't get them into the programme for some reason. Then I realised I hadn't got Windows phone dialer any more so I opened that but I still can't get it to dial. Not only that, all the numbers are hidden from me at the moment. Luckily I have quite a few numbers on my house phones. I can't decide whether it is worth calling the guy who fixes my computers or to just soldier on in the hopes I can get it to work myself. It really is a nuisance, I have the files backed up off line, also copies on my Dropbox. The only place they aren't is in the phone system itself.
This morning we had a nice surprise, a bowling friend dropped in with a coffee for me (Matt doesn't drink it) a donut each and a back full of Lindt truffles. I put on a pound just looking at them. He stopped for a bit of a chat. They are saying it is OK to visit people so long as you practice social distancing.
After lunch Kathy brought my groceries and then she and I had a long visit talking about all kinds of things ending up swapping names of authors. I had to email ladydog as I couldn't remember a series she and I had read which we both enjoyed. I mentioned that I proof read books for one or two authors and she asked if I would proof stuff she had written. Only too delighted after all she is doing for me.
Of course, I am posting all these recipes for asparagus and I can't get any yet because of the stupid weather. The farmer told me it was going to be frosty tonight again. It's May for goodness sake. I spend all year looking forward to asparagus season and look what's happening.
Spring Pizza
Asparagus, chives and Fontina cheese top this easy pizza recipe. Serve with baby greens tossed with
vinaigrette and pecans.
3 Tbs extra-virgin olive oil, divided
3 cloves garlic, minced
1 bunch asparagus (about 1 pound)
½ cup snipped fresh chives (from 1 bunch), divided
¼ tsp salt
¼ tsp freshly ground pepper
1 lb whole-wheat pizza dough
1 cup shredded fontina or mozzarella cheese
1. Position rack in lower third of oven, place a pizza stone or large pizza pan on the rack and preheat oven to 450°F for at least 15 minutes. Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with the remaining 1 tablespoon oil, ¼ cup chives, salt and pepper. Roll out dough on a lightly floured surface to about a 14-inch circle. Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Arrange the asparagus in a circular pattern on the dough with the tips facing out. Top with cheese and the remaining chives. Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese is melted, about 15 minutes.
Servings: 5
Source: EatingWell
Have a great day, stay well, stay safe.
This morning we had a nice surprise, a bowling friend dropped in with a coffee for me (Matt doesn't drink it) a donut each and a back full of Lindt truffles. I put on a pound just looking at them. He stopped for a bit of a chat. They are saying it is OK to visit people so long as you practice social distancing.
After lunch Kathy brought my groceries and then she and I had a long visit talking about all kinds of things ending up swapping names of authors. I had to email ladydog as I couldn't remember a series she and I had read which we both enjoyed. I mentioned that I proof read books for one or two authors and she asked if I would proof stuff she had written. Only too delighted after all she is doing for me.
Of course, I am posting all these recipes for asparagus and I can't get any yet because of the stupid weather. The farmer told me it was going to be frosty tonight again. It's May for goodness sake. I spend all year looking forward to asparagus season and look what's happening.
Spring Pizza
Asparagus, chives and Fontina cheese top this easy pizza recipe. Serve with baby greens tossed with
3 Tbs extra-virgin olive oil, divided
3 cloves garlic, minced
1 bunch asparagus (about 1 pound)
½ cup snipped fresh chives (from 1 bunch), divided
¼ tsp salt
¼ tsp freshly ground pepper
1 lb whole-wheat pizza dough
1 cup shredded fontina or mozzarella cheese
1. Position rack in lower third of oven, place a pizza stone or large pizza pan on the rack and preheat oven to 450°F for at least 15 minutes. Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with the remaining 1 tablespoon oil, ¼ cup chives, salt and pepper. Roll out dough on a lightly floured surface to about a 14-inch circle. Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Arrange the asparagus in a circular pattern on the dough with the tips facing out. Top with cheese and the remaining chives. Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese is melted, about 15 minutes.
Servings: 5
Source: EatingWell
Have a great day, stay well, stay safe.
