Exercises, Movie, Asparagus.

I just spoke to the kinesiologist on Zoom about joining the online exercise classes. Turns out they are on at 10:00 every weekday, well not next Monday as it is a holiday here (Victoria Day). Only trouble for me is that all those phone calls I was getting yesterday mean that I am mostly booked up next week in the mornings. I kinda groused about the time - as I said, it's not that I'm not up but not always dressed, she said I was quite welcome to join in my PJs!! Anyway, I think I can join them on Wed. next week. I've gotta do something. I move around a lot but not enough of me moves with purpose. For instance, I didn't know that waving your arms around above your head was good for your heart. I learned that a few months ago.

Just watched the original movie of Ransom with Glenn Ford and Donna Reed. What a great movie. I had wanted to see the more modern version when it came out but didn't get to watch it. I thought Glenn Ford was brilliant in this version.

Oh why, oh why, doesn't the weather warm up. All these asparagus recipes are making me hungry for those luscious spears. Apparently Barrie's Asparagus farm was on TV because they have lost their first crop. I was told they were planting more. People don't understand that asparagus grows from crowns. You can't just plant seeds, they have to be planted at least a couple of years ahead and then they produce asparagus in the spring for a number of years until they need to be given a rest.

Tuscan Roast Asparagus

Asparagus and tomatoes seasoned with salt and pepper and roasted to perfection with a topping of

melted Parmesan cheese.

1 1/2 lbs asparagus, trimmed
1 Tbs oil
1 Tbs lemon juice
1 tsp lemon zest
salt and pepper to taste
1/2 tsp oregano (or Italian seasoning)
1 large tomato, sliced thinly
1/2 cup parmigiano reggiano (Parmesan), grated

Toss the asparagus and tomatoes in the oil, lemon juice and zest, salt and pepper, place the asparagus on a baking sheet in a single layer with the slices of tomato on top, sprinkle on the Parmesan and roast in a preheated 400°F/200°C oven until they start to caramelize, about 15-20 minutes, mixing half way through.

Servings: 4

Author: Kevin
Source: Closet Cooking

Author Notes
Option: Drizzle with balsamic vinegar or toss in balsamic vinaigrette.

Have a great day, stay well, stay safe.
 

Bear Paw Claws, Asparagus Season,

I'm impressed. On Saturday I ordered some sealing rings and some bear paw claws for my Instant Pot from Amazon.ca, they were just delivered at about 9:30 a.m., on a Sunday? I don't think I have ever received a Sunday delivery of anything before. What are bear paw claws you ask, they are for shredding meat. I saw them being used on SixSistersStuff and thought I would like some. You can use them for both shredding meat or just handling meat. Useful little gadgets. One of the new sealing rings is blue so I will save it for desserts, if I ever get round to making any.

On Saturday I changed my mind and grilled/broiled the lamb chops but I braised some leeks in the Instant Pot. They turned out very well.

Monday I have to go to the asparagus farm and then the following Monday will be my last asparagus purchase for the year. Seems to have gone by so fast this year.

Been a pretty quiet day today - I had a long nap in the afternoon and we had leftovers for supper. I had forgotten it was the dish I made with Italian Sausages and Peppers. It was very good. Now I have to get more sausages though.

Tuscan Roast Asparagus

Asparagus and tomatoes seasoned with salt and pepper and roasted to perfection with a topping of

melted parmesan cheese.

1 1/2 lbs asparagus, trimmed
1 Tbs oil
1 Tbs lemon juice
1 tsp lemon zest
salt and pepper to taste
1/2 tsp oregano (or Italian seasoning)
1 large tomato, sliced thinly
1/2 cup parmigiano reggiano (parmesan), grated

1. Toss the asparagus and tomatoes in the oil, lemon juice and zest, salt and pepper, place the asparagus on a baking sheet in a single layer with the slices of tomato on top, sprinkle on the parmesan and roast in a preheated 400F/200C oven until they start to caramelize, about 15-20 minutes, mixing half way through.

Servings: 4

Author: Kevin Lynch
Source: Closet Cooking

Option: Drizzle with balsamic vinegar or toss in balsamic vinaigrette.

Have a great day
 

Driving License, Urologist's, Asparagus Farm,

Didn't  mean to write a blog today, but ... had a bit of a scare this morning. Checked yesterday's mail and found our insurance for the car. Went to put it in my wallet and realised I still had the temporary license which I had been given last September and never received the proper license. The temporary one expired last December meaning I have been basically driving without a license for 5 months. No idea what would have happened if I had been stopped. Luckily the Service Ontario office is just round the corner from us so I went haring to the office and was somewhat miffed to have to pay $35 because I hadn't renewed it before it expired. Apparently I should now get my license by August 15 (my mother's birthday) and I was warned that if it hadn't arrived by the beginning of August I should go into the office again otherwise I would be shelling out another $35. Tees me off though, wasn't my fault. Apparently it was mailed to me before and it wasn't returned to them so who knows what happened to it.

After lunch we went to the urologist who has just moved into new offices. Somewhat further away than the old ones. Nice place though, although they are not yet settled in. Huge reception area and the consulting rooms are much bigger, the urologist was delighted with the space he now has. Also, very important, parking is free. Turns out Matt's kidney stone is still there so it has been arranged that he will go have the thing "blasted" in June unless it decides to leave him before then. I had to use the bathroom on the way out, quite luxurious.

As the doctor's was about half way there, I decided to go on to the asparagus farm. I got a $10 bag (just over 2 lbs) and a couple of $5 bags which I thought some of my friends might like. I was right, they did. We had some for supper together with the coconut shrimp I bought at the local market store. One friend is a rhubarb nut too but it wasn't all that great yet. Maybe next time.

This looks pretty yummy. Don't remember ever trying it, must do so.

Tuscan Roast Asparagus

Asparagus and tomatoes seasoned with salt and pepper and roasted to perfection with a topping of

melted parmesan cheese.

1 1/2 lbs asparagus, trimmed
1 Tbs oil
1 Tbs lemon juice
1 tsp lemon zest
salt and pepper to taste
1/2 tsp oregano (or Italian seasoning)
1 large tomato, sliced thinly
1/2 cup parmigiano reggiano (parmesan), grated

Toss the asparagus and tomatoes in the oil, lemon juice and zest, salt and pepper, place the asparagus on a baking sheet in a single layer with the slices of tomato on top, sprinkle on the parmesan and roast in a preheated 400F/200C oven until they start to caramelize, about 15-20 minutes, mixing half way through.

Servings: 4

Author: Kevin
Source: Closet Cooking

Author Notes
Option: Drizzle with balsamic vinegar or toss in balsamic vinaigrette.



Have a great day

Saturday Recipe

A new one, to me anyway, from Closet Cooking.

Tuscan Roast Asparagus

 Servings: 4

Asparagus and tomatoes seasoned with salt and pepper and roasted to perfection with a topping of melted parmesan cheese.

ingredients

• 1 1/2 pounds asparagus, trimmed
• 1 tablespoon oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• salt and pepper to taste
• 1/2 teaspoon oregano (or Italian seasoning)
• 1 large tomato, sliced thinly
• 1/2 cup parmigiano reggiano (parmesan), grated

directions

1. Toss the asparagus and tomatoes in the oil, lemon juice and zest, salt and pepper, place the asparagus on a baking sheet in a single layer with the slices of tomato on top, sprinkle on the parmesan and roast in a preheated 400F/200C oven until they start to caramelize, about 15-20 minutes, mixing half way through.

Option: Drizzle with balsamic vinegar or toss in balsamic vinaigrette.
Option: Garnish with fresh chopped parsley or basil.

Have a great day