Damn, damn and double damn. I bought the DVD of Brigadoon and was really looking forward to seeing it. Monday night tried to play it and kept getting "No Disc" no matter what I did. So, it is, of course, going back, but boy was I disappointed. We watched The Bucket List instead which is a favourite of ours.
Went to the asparagus farm and bought my penultimate asparagus. Got some honey and some strawberries. They didn't have the key lime "tarts" so I got something like butter tarts. On the way home I called in at the bakers where I buy my favourite seeded buns and fell for some carrot cake, looked delicious. Had it for supper. Just what I need. When I phone them, they save me some buns in the freezer for which I pay half price. Still seems to cost a lot of money though. I was going to do a few other things whilst we were out, but Matt needed to get home.
You know, I can't believe how much better my legs are since that transfusion which is not why they gave it to me. I still have problems of course, but nothing like I had been having. When I see the vascular surgeon next month I'll probably suggest they give me some more units of blood! I wonder if it would work.
I could not find an Instant Pot recipe anywhere for just plain ol' spaghetti. It was all with sauces or meatballs or something and there are times that is what I want to cook. So, I did it by guess and guess what, it turned out beautifully. So, if you ever want to cook just plain spaghetti just ask me.
Tuesday is the day for our foot nurse and then we are going to Red Lobster with ladydog. I had an email from Mandarin saying they are giving anyone who is a Canadian citizen a free meal. I suspect the place is going to be packed. Pity, I wouldn't say no to a free meal but can you imagine how crowded it will be?
Giada de Laurentis is one of my favourite TV cooks. although I haven't seen her for a while.
Asparagus With Grilled Melon Salad
1 Tbs olive oil
1/2 small cantaloupe, peeled, seeds removed, and cut in 1/2-inch slices
1 cup cherry tomatoes, quartered
1 Tbs chopped fresh mint
3/4 tsp kosher salt, divided
1 tsp Calabrian chili paste
2 tsp fresh lime juice
1/2 cup (1 stick) unsalted butter, chilled
2 fresh thyme sprigs
1 lb medium-thick asparagus, trimmed
Ricotta salata cheese, shaved with a vegetable peeler (optional)
1. Heat a stovetop grill pan over medium-high.
2. Drizzle oil on the cantaloupe, and place the slices on the grill. Grill the slices, without moving them, for about 30 seconds, or until browned on the first side. Flip the melon slices, and grill on the other side for an additional 30 seconds. Transfer to a cutting board to cool slightly.
3. Cut the melon slices into 1/2-inch pieces, and place them in a medium bowl. Add tomatoes, mint, 1/4 teaspoon of the salt, chili paste, and lime juice. Mix well; set aside to let the flavors mingle.
4. Meanwhile, heat 5 tablespoons of water in a large skillet over medium. Cut butter into 8 pieces. When bubbles just start rising to the water’s surface, begin adding the butter to the pan, 1 piece at a time, whisking constantly to form an emulsion. When all the butter is incorporated, reduce the heat to medium-low to keep the temperature just below a simmer. Add the thyme and the remaining 1/2 teaspoon salt, and swirl the pan to combine. Add the asparagus to the pan, and toss gently to coat it in the butter.
5. Cover the pan, and cook for 5 minutes, or until the asparagus is tender all the way through when pierced with the tip of a sharp knife. Transfer the asparagus to a platter, and spoon the melon salad on top. Scatter a few shavings of ricotta salata over the salad, if desired
Servings: 4
Yield: 4
Author: Giada de Laurentis
Have a great day
Went to the asparagus farm and bought my penultimate asparagus. Got some honey and some strawberries. They didn't have the key lime "tarts" so I got something like butter tarts. On the way home I called in at the bakers where I buy my favourite seeded buns and fell for some carrot cake, looked delicious. Had it for supper. Just what I need. When I phone them, they save me some buns in the freezer for which I pay half price. Still seems to cost a lot of money though. I was going to do a few other things whilst we were out, but Matt needed to get home.
You know, I can't believe how much better my legs are since that transfusion which is not why they gave it to me. I still have problems of course, but nothing like I had been having. When I see the vascular surgeon next month I'll probably suggest they give me some more units of blood! I wonder if it would work.
I could not find an Instant Pot recipe anywhere for just plain ol' spaghetti. It was all with sauces or meatballs or something and there are times that is what I want to cook. So, I did it by guess and guess what, it turned out beautifully. So, if you ever want to cook just plain spaghetti just ask me.
Tuesday is the day for our foot nurse and then we are going to Red Lobster with ladydog. I had an email from Mandarin saying they are giving anyone who is a Canadian citizen a free meal. I suspect the place is going to be packed. Pity, I wouldn't say no to a free meal but can you imagine how crowded it will be?
Giada de Laurentis is one of my favourite TV cooks. although I haven't seen her for a while.
1 Tbs olive oil
1/2 small cantaloupe, peeled, seeds removed, and cut in 1/2-inch slices
1 cup cherry tomatoes, quartered
1 Tbs chopped fresh mint
3/4 tsp kosher salt, divided
1 tsp Calabrian chili paste
2 tsp fresh lime juice
1/2 cup (1 stick) unsalted butter, chilled
2 fresh thyme sprigs
1 lb medium-thick asparagus, trimmed
Ricotta salata cheese, shaved with a vegetable peeler (optional)
1. Heat a stovetop grill pan over medium-high.
2. Drizzle oil on the cantaloupe, and place the slices on the grill. Grill the slices, without moving them, for about 30 seconds, or until browned on the first side. Flip the melon slices, and grill on the other side for an additional 30 seconds. Transfer to a cutting board to cool slightly.
3. Cut the melon slices into 1/2-inch pieces, and place them in a medium bowl. Add tomatoes, mint, 1/4 teaspoon of the salt, chili paste, and lime juice. Mix well; set aside to let the flavors mingle.
4. Meanwhile, heat 5 tablespoons of water in a large skillet over medium. Cut butter into 8 pieces. When bubbles just start rising to the water’s surface, begin adding the butter to the pan, 1 piece at a time, whisking constantly to form an emulsion. When all the butter is incorporated, reduce the heat to medium-low to keep the temperature just below a simmer. Add the thyme and the remaining 1/2 teaspoon salt, and swirl the pan to combine. Add the asparagus to the pan, and toss gently to coat it in the butter.
5. Cover the pan, and cook for 5 minutes, or until the asparagus is tender all the way through when pierced with the tip of a sharp knife. Transfer the asparagus to a platter, and spoon the melon salad on top. Scatter a few shavings of ricotta salata over the salad, if desired
Servings: 4
Yield: 4
Author: Giada de Laurentis
Have a great day
