We got pretty heavy snow Sunday night and it was still snowing at 7 a.m. however, it has now all gone, surprising but it is supposed to be spring.
I have a car - whoopee. I went to Home Hardware to get some chandelier bulbs which are difficult to find because they have very small screw connections. We love our chandelier though - it was one of the original fittings in the building and I think we are one of the few apartments who still have one. Then I went to Victoria Street Market, principally because I didn't have any sausages. They insisted I wore a mask, er, I didn't have mine with me, (I have a pretty one made by David Gascoigne's wife) not used to going out these days. So they sold me one for $1. Also sprayed my hands. Of course the first thing that happened was my glasses steamed up and I had to fiddle around until I got it right!!! I went to the meat counter and horrors, only one sausage. However, the young man went and got a tray full. Phew.
I learnt something new today, I was sitting at the lights waiting to exit the street by VSM and I was sitting, and sitting and sitting but the lights didn't change. The drive behind me said if I didn't pull right up to the white line the sensor wouldn't see me and change. I did, and it did. That was a new one on me, I thought traffic lights worked on timers, or is it only a few that have sensors? I felt a bit of a nit wit I can tell you. Speaking to Bob at Meineke later, he assured me I was right, most lights are on a timer, but a rarely used light like the one near VSM, had a sensor. I had never heard about that before.
So then I got home and phoned Matt to come down with his walker to collect my shopping. I knew I couldn't walk with it across the garage, with a cane. I completely forgot about taking a walker so then I parked the car out front, went up to the apartment, sat for a bit, then took Matt's walker (easier to put in the trunk) and went to park the car. I could NOT have walked from our parking spot to the door with just a cane.
Hey, for my American friends, does POTUS die his hair? I see he won't wear a mask. Prince Charles and the British PM got Covid-19, but I guess he considers himself exempt. I can't believe it but Matt said he wouldn't know what he looked like!!
Poutine has never appealed to me, I do not like soggy fries for a start, but this might well be a delicious version. Mind you, I have no idea when asparagus is going to be available because of the dreadful spring weather, spring, huh!!!
Roasted Asparagus and Mushroom Poutine.
1 cup beef broth, chicken broth or vegetable broth
1/4 oz dried porcini mushrooms
1 lb asparagus, trimmed
8 oz mushrooms, quartered
1 Tbs olive oil
salt and pepper to taste
2 Tbs butter
1 small shallot, finely diced
1 clove garlic, chopped
1/2 tsp fresh thyme, chopped or 1/4 teaspoon dried thyme
2 Tbs flour (gluten-free for gluten-free)
1 tsp soy sauce (or tamari for gluten-free)
salt and pepper to taste
8 oz cheese curds or diced mozzarella
1. Bring the broth and mushroom to a boil, turn off the heat and let sit until the mushrooms are tender, about 15-20 minutes, before straining the mushrooms, reserving the broth, and chopping the mushrooms.
2. Meanwhile, toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.
3. Meanwhile, melt the butter in a pan over medium heat, add the chopped mushrooms and cook until they start to caramelize, about 5 minutes.
4. Add the shallot, garlic and thyme and cook for a minute.
5. Mix int the flour and cook for another minute before mixing in the broth and soy sauce, seasoning with salt and pepper and simmering until it thickens, about 5 minutes.
6. Plate the roasted asparagus and mushrooms, top with cheese curds and hot gravy and enjoy!
Servings: 2
Author: Kevin Lynch
Source: Closet Cooking
Have a great day, stay well, stay safe.
