My Wednesday. Rambling.

I don’t have a whole hell of a lot to write about today. Bowling, yesterday, was a fiasco once again. Matt had one good game but I just can’t get going at all. I blame the change of venue and my apparent inability to adjust. I do hope I can adjust for the winter league. I would hate to carry on as poorly as I am doing right now.

Once again I forgot our appointment with the foot nurse yesterday so we have to go early this morning. That’s twice I’ve done that. It may be something to do with the fact that Matt goes shopping first thing in the morning, then we bowl at 1 and somehow I forget there is anything else. I could kick myself. The nurse phoned – she gets worried in case something has happened to one or both of us which makes me feel worse for forgetting. Yes, I do have it written down on my calendar. Just being particularly dumb at the moment.

I spent a lot of time yesterday morning sitting on the phone waiting to speak to people and getting somewhat fed up with the whole business. That too might have contributed to my forgetfulness. Forgot to blow any raspberries today either, I’ll never be able to play a didgeridoo.

This afternoon we take our final trip to Barrie’s Asparagus Farm. The store is open all year you understand, but Monday is the last day for asparagus. They sell all kinds of products made with asparagus, as well as other things, some of which they grow, some of which other farms grow and they trade with. I think I will get myself another jar of pickled asparagus whilst I am there, I do like the stuff and as I said, I couldn’t see going to all the effort of making my own. I want to make some more Asparagus/Almond Soup too. If you check out the link above, you can see some of the many products they sell.

An English recipe for those delectable strawberries.

Zesty Strawberries with Cointreau

By Good Food

Servings

Make the most of the fresh taste of British strawberries with this simple recipe. In season from the end of May
Ingredients

• 500g strawberries, hulled halved or quartered, depending on size
• 3 tbsp Cointreau
• zest 1 orange
• 4 tbsp icing sugar
• mint leaves, roughly torn, to serve

Method

1. Tip the strawberries into a large bowl. Splash over the Cointreau, add the orange zest and sift in the icing sugar, then give everything a really good mix. Cover, then leave for 1 hr or more for the juices to become syrupy and the strawberries to soak up some of the alcohol.
2. To serve, scatter the mint leaves over the strawberries and give them one more good stir, then spoon into individual glass dishes.

Have a great day