Thyme For Cooking, the Blog

Asparagus Frittata; Some lesson are never learned

Remember, sometime in the fuzzy past, when I complained, confided, confessed to the fact that I always try to cram way too much work into way too little time, leaving me perennially stressed, rushed and late?

Wouldn't one think, that after so publicly admitting to this chronic character flaw, one would take steps to correct it?

Well, one would be wrong!

Once again, here I am, leaving in 36 hours, with 48 hours of work to do, not to mention little things like sleeping and eating and packing and taking the girls to their pensione.

Apparently some lessons just cannot be learned by some people.

Where are we going?

Giverny, to visit Monet's Gardens.

We were meant to visit them last summer, on another trip.....

But, I, er, tried to cram too many other things into that day.... Other stops, things to see, stuff to do...

By the time we got their, they were just closing the gates.

Just as well.  Now we have an excuse to go back.

And we really should be doing something special... It's our 30th wedding anniversary. 

Good Lord!!!!

This garden photo is MY garden terrace and herb garden.  Not Monet's...

In case you are looking for a lovely brunch idea  for Mother's Day.....

Tortilla de Espárragos (Asparagus Frittata)

8oz (250gr) green asparagus
6 eggs
2 cloves garlic
1/2 onion
2 tbs fresh, snipped chives
2 tbs olive oil
1/3 cup (1.5oz, 45gr) shredded cheese,
1/2 cup (3oz, 90gr) cherry tomatoes

Asparagus: Snap off bottom ends of asparagus. Cut into 1" (2.5cm) pieces. Bring a medium saucepan half full of water to a boil. Blanch the asparagus for 3 minutes. Drain and plunge into a bowl of cold water. Drain again and lay out on paper towels to dry.
Frittata: Snip chives. Finely chop onion; mince garlic. Whisk eggs, cheese and chives together. In medium nonstick skillet (8". 20cm) heat 1 tbs oil. Add onions and garlic and sauté until tender, about 7 minutes. When onions are ready, add the blanched asparagus and heat through, stirring. Add the onion/asparagus mixture to the eggs and mix well. Put the skillet back on medium heat with remaining tbs of oil. Add egg mixture. Cook until eggs are cooked through, 6 - 8 minutes. If necessary, cover for 2 - 3 minutes, to set the top.
Turning the Frittata: When eggs are cooked through you need to turn it: slide it carefully onto a plate, put another plate on top and turn it over. Now slide it back into the pan to brown the other side, another 1 - 2 minutes. Slide it carefully onto a plate. Cut in wedges and serve.

Gotta run.... I'm late, I'm late.....

Snow Peas, Mangetout; It. Was. The. Cable.

Don't you just love it when you learn something new?

Do you find yourself thinking that it would have been ever so much better if you could have learned it a bit faster?

Did you know that cables can quit working?

I didn't.

Now I do.

Mere seconds after I finished my post on Friday I lost my internet connection.

Since it was during 'un orage', a thunderstorm, I naturally assumed it was the phone lines/modem.

After a bit more investigation I discovered mon mari's computer still had internet access so it wasn't the modem.

After an hour or so of plugging, unplugging, switching equipment and generally rearranging everything under my desk I determined it was the Ethernet card. 

Simple enough: buy a new one.  (From the 'When all else fails, throw money at it' school of computer repair.)

Have you popped the case on your computer lately?

It reminds me of the progression of car engines.

Back in the beginning of time, when I was a young, independent wench, I did my own car maintenance.  All the guys did and I was, usually, one of the guys. 
(At the time I worked in the engineering department of a heave equipment manufacturer - what do you expect?)

When one 'popped the hood' one could not only see the various engine components, one could access them.  It wasn't necessarily easy but one could get at the points, plugs, oil, etc. (I couldn't afford a car with AC.)

The last time I looked under the hood of a car the entire engine was enclosed in a nice, shiny case and it filled the engine compartment so completely there was no room for dust, let alone fingers or tools.

Much the same has happened with my computer.

Eight years ago I bought the components and built my own. 

Four years ago, when I opened the case, it was about 50% full but still with all recognizable, accessible boards and chips.

Now it's chock-a-block with cables and wires and boards and stuff.

And many of us know, from experience, that the worst thing that can happen when you take something apart is that, after you put it all back together, you have a piece left.

Thus, I decided to take my computer to the computer shop and let them replace the Ethernet card.

Being nice, young lads (read: didn't trust a female over 30 to adequately diagnose a computer problem) they plugged it in before taking it apart. 

It worked.

Damn!

Now what do I do?

I'd already eliminated any other hardware possibilities.

It couldn't be software since it was working at their shop.

They looked at me like I was an alarmist idiot, crying wolf for no reason.

I, half-jokingly, said 'Maybe it's the cable'.

They laughed, shook their heads, patted me on the back (Stupid Woman!  The Cable?!?!?  It's NEVER the cable!) and sent me home.

Before I left I bought a new cable.  I told them it was for mon mari's computer.  They snickered.

It was the cable.

Here's how I know:

  Old cable: no internet.
  New cable: internet.

So, now you know. 

Sometimes, the answer really is the simplest and easiest.

Why can't we ever believe that first off?

I'm keeping it simple for this week's edition Weekend Herb Blogging, that wonderful event started by Kalyn, of Kalyn's Kitchen.

Our host this week is Susan, of The Well-Seasoned Cook. 

Visit her site on Monday for the complete re-cap of recipes from around the globe.

Two new things I learned today: (what an educational weekend this it turning out to be!)

Green peas contain nutrients that help support energy-producing cells.  Tired?  Eat your peas.

They also contain nutrients that are important for maintaining bone health, something we all should be concerned about.

Plus they are one of the best sources of vegetable protein.  (Ooops, that's 3 things)

Most fresh peas end up in the freezer section but, this time of year, the Sugar Snap Peas and Snow Peas (sugar snap peas have slightly larger peas in the edible pod) are at the markets.  And they are good in ways other than a 'stir-fry'.

Mangetout (Snow Peas, Pea Pods) - Two ways:

Sautéed Snow Peas with Browned Shallots

snow peas, 5oz (150gr)
2 shallots
2 tsp olive oil

Peel and slice shallots. Trim pods. Cut large pod into pieces, at an angle, if desired. Heat oil in nonstick skillet over medium heat. Add shallots and sauté until browned, reducing heat after 10 minutes, about 20 minutes total time. Add pea pods and sauté 2 - 4 minutes, depending on size, stirring frequently.

Sautéed Snow Peas

snow peas, 5oz (150gr)
1 tbs fresh, snipped garlic chives
1 tsp butter
1 tsp olive oil
Salt and pepper

Trim pods. Heat butter and oil in nonstick skillet over medium heat. Add pea pods and sauté 2 - 4 minutes, depending on size, stirring frequently. Taste, when they are done to your liking, add chives, salt and pepper and serve.

Someday, when I grow up, I'm going to have my computer equipment on top of the desk, so I don't have to crawl under it with a flashlight to get at the back of the box.  Then, just maybe, I won't have a big ugly centipede living under it.

Bon Weekend!

Weekly Menu Planner; Asparagus and Green Garlic Pastry

Still on the Green Garlic kick....

Asparagus and Green Garlic Pastries with Mascarpone

6 asparagus spears, 5" (12.5cm) long
3 green garlic, 2.5" (6cm) long
2 tbs Mascarpone
4 cherry tomatoes
1/2 sheet puff pastry
Chive Vinaigrette

Thaw the puff pastry, if needed. Cut out 2 circles, 6" (15cm) in diameter.  Lay the cut pastry on a baking sheet. Using a table knife, lightly score a line .5" (1.25cm) inside the edge of the pastry.
Trim asparagus to 5" (12.5cm).  Trim green garlic by slicing off root and and removing 1 layer. Trim to 5" (12.5cm), using as much green top as possible.
Bring 1 - 2 inches (5cm) of water to a boil in a skillet large enough to hold the asparagus and garlic in one layer. Add the asparagus and blanch for 2 - 4 minutes, depending on thickness. Remove and refresh in cold water. Blanch green garlic or onions for 2 minutes. Remove and refresh in cold water.
Cut the asparagus in half the short way. Cut the green garlic in half the long way
Slice cherry tomatoes into wedges.
To assemble: Spread Mascarpone on the pastry, out to the scored line.
Laying them like the spokes of a wheel, radiating out from the center: put the asparagus tips at third intervals; put the asparagus ends next to the tips; put the green garlic or onion next. Put one tomato wedge in each 'space'.
Bake in pre-heated oven at 420F (205C) for 10 - 13 minutes, until sides of pastry have puffed around middle and are golden brown. Remove and put on plates. Drizzle with Vinaigrette and serve.

Chive Vinaigrette

1 tsp Dijon-style mustard
2 tsp white Balsamic vinegar
2 tsp fresh snipped chives
3 tbs olive oil, the good stuff

Whisk mustard and vinegar. Slowly drizzle in oil, whisking constantly. Add chives, whisk well.

For the week of April 18 we're having Scallops Provençal, Asparagus Pastries, Artichokes with Yogurt Dipping Sauce, Veal Scallops with Lemon Paprika Sauce, Grilled Pork Chops with Spinach Cannellini Salad, Stir-Fried Turkey with Spring Vegetables, and more...

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Pickled Beets; Mouse in the House and Why I Wear Shoes

The problem with not having mosquitoes is that without them, there is no compelling reason to have screen doors.

One still leaves the heavy, wooden doors open when the weather is nice but, without screen doors, the outside has a disconcerting habit of coming inside.

Last summer we had a snake in the pantry.  Not a poisonous, little 10" (25cm) viper, but a big, old, 4' (135 cm) harmless garden snake.  Safe, yes, but a bit off-putting.

A few weeks ago, as I was wandering into the kitchen for lunch, wearing shoes, thankfully, I felt a soft 'scrunch' underfoot.  I looked down to discover a rather large lizard in acute discomfort, all 4 legs flailing madly. 

I screamed; not because I had killed it; but because I hadn't quite.  Mon mari heard and, er, finished the job. 

I still got stuck with clean-up; once again grateful to not have carpet.

The most recent intrusion is a cute little brown mouse that has taken up residence in our trash.

Let me digress a bit to explain:

As most people know the French eat baguettes, or some version of them, either thicker or thinner, every day.  A typical French person will eat at least one per day.  If you have a large family that is a lot of long, skinny loaves of bread to deal with.

Being eminently practical, there is a baguette cupboard in the typical French kitchen, usually located near the stove.  It's a skinny cabinet, under the counter, that is hinged on the bottom and pulls open from the top.  It is often fitted with a linen sack and holds the daily bread.

Not being big baguette eaters we have discovered it also make a perfect trash bin.  (Compost bin is elsewhere.)

Back to the mouse. 

We first discovered our new resident the other night.  Mon mari opened the trash cupboard and a mouse jumped across his arm, hit the floor at a dead run, raced across the kitchen (right in front of the mighty girl dogs), through the pantry and out the back door.

He obviously knows his way around the house.

We thought that the sheer terror of the experience would solve the problem and he would take up residence in a safer place.

We were wrong.  The next night, the same thing happened, only it was my arm he ran up and over, hiding near my feet for a moment, before making his dash for the door.

Clearly  a trap was in order.

Yesterday, mon mari caught him.  I was in the garden when he walked by, little brown mouse frantically squirming in the trap with only one foot caught.  He took him over to the field and let him go.

I hope that's the last we see of him. We've been nice... So far.

While mon mari was dealing with the mouse I was making pickled beets.

Another oddity I have discovered, here in the Vendée is that one cannot buy raw beets (beetroot) - or, at least, not easily.

But one can always buy cooked beets.  They're either already in plastic bags or are in a big bowl with bags and a fork to help yourself.

The idea didn't really appeal to me, and I avoided them initially.  I kept seeing so many good recipes for beets I finally succumbed. 

Then I remembered how much we both like pickled beets.... And if someone else had already done most of the work...

These took me all of 10 minutes to make:

Pickled Beets (Beetroot)

1 lb (500gr) cooked beets, sliced
1 small onion, sliced
2/3 cup cider vinegar
1/2 cup sugar
1/3 cup water
2 tsp mustard seeds
1/2 tsp kosher or pickling salt
1/2 tsp whole cloves
1 cinnamon stick, broken

Put all ingredients except beetroot in a large saucepan and bring to a boil.  Simmer 5 minutes.  Add sliced beets and simmer 3 minutes longer.  Put contents into a glass jar or container, cover  and let cool.  Refrigerate and eat within a month or two.

One more reason there are no screen doors here:  With screen doors one can't close the shutters up tight against the evil night air...

Oh, wait... We don't do that either...  Stupid Yanks!

Asparagus with Quail Eggs; Eating an Orange with a Fork

Tripping down the Primrose Path... In my herb garden.

According to the Etiquette Mavens, the only two foods it is acceptable for one to eat with one's fingers are asparagus (without sauce) and bacon (crisp). 

The only time I have ever seen asparagus eaten with fingers was at a rather proper dinner party in Andorra... By the same people that I had seen, on many occasions, eating an orange with a knife and fork.

Nothing trips us up so surely, when trying to fit into another culture, as the things we think we know;

The absolutes that we grew up with;

The habits that are so ingrained that it would not even occur to us that someone could do it differently.

Here are 2 areas I have found, er, interesting:

     1. Having inedible bits in the food.

In the U.S. one thinks of broken teeth and lawsuits if encountering something unexpected in the food we eat.

Yet, in London I was served a Pheasant Terrine, at the Ritz no less, and told to 'mind the buckshot'. 

I did.  I found at least a dozen of the tiny pellets.  It was, after all, a wild pheasant terrine.... How did I think they got the bird... Put salt on its tail?

Pizzas served in Europe often come with a few whole black olives.  Mind the pits.

Cherry Clafoutis is a classic spring dessert here in France.  In a proper clafoutis the cherries still have the stones intact.  It adds more flavor.  Mind the stones.

You might find a jar of homemade plum preserves on your breakfast table at a B & B.  Mind the stones.

     2. Figuring out how to eat the food.

Mussels

They're everywhere in the summer.  Here are 2 tips: 

Do not order mussels unless they are written on the chalkboard as the special of the day.  You only get decent mussels in restaurants with chalkboards, and, if they're not the special, they're not fresh.

You eat mussels by using the half shell of one as your eating implement, to loosen and scoop the othrer mussels into your mouth.  Choose a nice large shell as your tool.

Fruit

Very common in summer, especially  in Spain, to have a piece of fruit for dessert.  Whatever you order: apple, banana, peach, orange, it will be brought to you whole, on a plate with a knife and fork.  If it needs to be peeled, you do so by holding with the fork, and removing the peel with the knife.  Alternatively, you can cut the fruit in half, and then cut out wedges of the flesh with the knife and eat with the fork.  You do not touch it with your fingers.  This allows for very leisurely meals.  It took me forever to eat my first orange....

Sandwiches

At a gas station, eat with your hands.  At a restaurant, unless they are tiny, 'finger' sandwiches, you eat them with a knife and fork.  Again, leisurely meals.

Bread

Break off a bite-size piece with your fingers, and eat it.  Butter is not normally provided unless you're in a restaurant that caters to American or British tourists - and why would you be there?

Cheese

This can vary.  Be guided by the implements given you. 
If you only have a knife: break off a small piece of bread.  Slice a small piece of cheese and put it on the bread, using your knife.  Eat in one bite. (It should be small enough to fit in your mouth).
If you have a knife and fork:  Eat the cheese with knife and fork, the bread separately as above.

And you can eat your asparagus with your fingers...unless it has Hollandaise....

White asparagus is the preferred and prized variety here.  The big, fat spears are sold individually and you have to be early to get the best.

We grew up with, and like the green, which is not often available.

Then we discovered the perfect compromise: violet.  It has a purplish tint to the tip, is slimmer than the white, cooks as fast and is as tender as the green.  It normally does not require peeling.  And it's more readily available than the green.

Asparagus is chock a-block with vitamins: K, C, A, the B's, Folate; and minerals: potassium, iron, zinc, selenium, and more.

It's good, it's healthy, it's spring.... And I pity all of you who don't like it!

It's also my submission to Weekend Herb Blogging, the two-year-old brainchild of Kalyn, of Kalyn's Kitchen which is being hosted this week by Jugalbandi.  Visit their site on Monday for the complete re-cap.

Asparagus with Quail Eggs, for two

6oz (200gr) asparagus, 12 thin or 8 large spears
6 quail eggs (or 2 chicken eggs)
2 tsp olive oil or butter
Vinaigrette

Snap off ends of asparagus. If your asparagus is very thick or it’s white, use vegetable peeler and peel the bottom half of stalk. Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. Lower heat and cook just until done, 8 - 12 minutes, longer for white, adding a bit of water as needed. Remove and keep warm. Heat oil or butter in a nonstick skillet over medium heat. Add eggs and fry until the whites are set. They are meant to be 'sunny-side up' - which is: whites set, yolks runny.....or cook them however you like them. Drizzle a bit of vinaigrette on half of a plate. Lay asparagus out nicely on top. Put three quail eggs (or 1 chicken egg) on the other half of the plate. Salt & pepper eggs if you like and serve, any remaining vinaigrette on the side.

Vinaigrette

1 tsp Dijon-style mustard
2 tsp tarragon wine vinegar
1/2 tsp dried tarragon
3 tbs olive oil, the good stuff

Whisk mustard and vinegar. Slowly drizzle in oil, whisking constantly. Add tarragon, whisk well.

You can eat this with your fingers to start... Dipping the tips in the eggs.  You might want to finish with a fork...

Bon Weekend!

Papillon (Pasta) de Printemps avec Poulet; A Few Good Books

I belong to a very loosely organized, sporadic book group here in the Vendée.  We tend to meet when the majority are here (rather than Ireland, England, Sweden, or other 'home' country) and don't have guests... Which means not very often.

I'm the only American. (Quelle surprise!)

When we moved 'abroad' I new there would be differences in food, culture, habits and customs.

The differences become even more apparent when it comes to books, and, especially, humor.

And it's always a bit of a shock to discover just how very different I am than my English speaking friends.

Books I love: think outrageously funny, poignant or moving, they shrug off; can't be bothered to finish.

Books they think are the funniest bit of prose ever to be written put me to sleep.

Of course, it just could be me....

I have, however, been introduced to books and authors I may not have discovered living in the U.S. and certainly have read a lot on topics I may not have chosen left to my own devices.

Here are three I highly recommend.  Really.   READ these!!!!

'A Thousand Splendid Suns', by Khaled Hosseini.  (Also wrote 'The Kite Runner')
    Incredible insight into life in Afghanistan, this tells the story of two women; one convinced she is nothing, of no worth, and the other that she can be anything.  Both come, through different circumstances, under the control of a rather brutish man, their husband.  It gives us a look into the many Afghan conflicts as seen through the eyes of Afghans, not the English-speaking media. It gives a hint of the tragedy the Western belief in 'interference for their own good' can cause.  And a page turner, to boot!

'Suite Française', by Irène Némirovsky
    Published for the first time, 65 years after it was written in 1941, this consists of 2 parts of what was to be a 5 part novel depicting what life in France during the German Occupation was like for the people that lived it, rather than the armies and the politicians.  Unfortunately, the author, a Russian Jew that had fled Kiev in 1918 to live in France, was killed in Auschwitz in 1942, before she she was able to finish it.  Prior to the War she had been a bestselling novelist in France, but the Germans prevented her from publishing.  It has been described as a 'novel about a nightmare'.  Great insight not only into the War but into the French psyche... Highly recommended for anyone living in or loving France.

'Five Quarters of Orange' , by Joanne Harris (Also wrote 'Chocolat')
    Tells the tale of one small village in France, on the Loire; one childhood during an exciting summer and tragic autumn of German occupation.  Over 50 years later, Framboise, a widow in her 60's, returns to her childhood home under a different name and all is well until a nephew threatens to dredge up the secret horrors of the summer that destroyed her family and forever scarred the lives of the rest of the villagers.  Wartime occupation is such a foreign concept to me, as an American, that this book was enlightening, as well as a damn good read!
There are even some interesting recipes and food stories.

As for me, I am still trying to encourage spring to stay for more than a day.   

It was a gorgeous day on Sunday.  Mon mari cleaned out the fireplace and got the barbecue grill out.

I told him it was too early.

Did he listen?  Of course not.

It's been rainy and cold the last two days.  April!

But I did make a Spring Pasta for Ruth's Presto Pasta Nights. 

Stop by  Once Upon a Feast, on Friday, to see if anyone else is feeling spring-like.

Warm Spring Pasta Salad with Grilled Chicken

4oz (160gr) green asparagus
4oz (160gr) snow peas
1/2  - 3/4 cup fava beans
4 green garlic, sliced, including green tops
1 tbs oil
3 tbs fresh, snipped chives
1 1/4 cups farfalle pasta

Vinaigrette
1 tbs Dijon-style mustard
1 1/2 tbs white Balsamic vinegar
4 tbs good olive oil

Grilled Chicken
2 boneless, skinless chicken breasts
Marinade
1 tbs red wine vinegar
1 tbs Worcestershire sauce
2 tbs olive oil

Cook pasta according to package directions.
Mix marinade and pour over chicken.  Let marinade for 15 - 30 minutes.
Heat a sauce pan of water to boiling.  Roll cut the asparagus into 1" (2.5cm) lengths.  Trim the snow peas.  Remove fava beans from the pods. Blanch one at a time, in boiling water: asparagus for 3 minutes, snow peas for 2 minutes and fava beans for 2 minutes.  Remove each from water and put into cold water.  Shell fava beans.
Cook chicken on barbecue grill, 10 - 15 minutes, or until done.  Remove and slice.
Whisk together ingredients for vinaigrette.
To Assemble: Heat 1 tbs olive oil in a large skillet over medium high heat.  Add green garlic, asparagus and  snow peas.  Stir-fry for 2 minutes, until hot and starting to brown.  Add drained pasta and toss to heat through.  Put into a large bowl, add fava beans, chives and chicken.  Pour vinaigrette over and toss well to combine. 

I could have called this 'Green Vegetable Pasta, couldn't I?

Happy Spring - and Happy Reading!

Oh, and the books I wasn't all that crazy about?  'A Short History or Tractors in Ukrainian'  (they thought it was uproariously funny; I thought it was mildly amusing and rather sad) and 'The No. 1 Ladies Detective Agency' series.  (They couldn't stop raving about it; I couldn't get past page 50)

Fried Asparagus; Roasted New Potatoes; How many blogs are there...Really?

This is not a food blog.

I am not a food blogger.

I thought I was.  Really, I did. 

I was pretty sure, actually - what with all the recipes and food photos.....

Apparently I was wrong.

It all started innocently enough.  I read a statement, somewhere, that there were 48,000 food blogs in the U.S.

That was such a nice round number, and such a confident statement, that I had to investigate.

I started Googling.

Then I Googled some more.

I will not insult your intelligence by giving you the many and varied words and word strings that I used.

I will not bore you by giving you all of the outdated facts and over-the-top opinions that I discovered.

I will not embarrass myself by admitting to how much time I wasted spent at this endeavor.

I will share a few interesting tidbits:

At one point, in 2006, someone (obviously with massive amounts of time on their hands) counted, and there were 56 million blogs.  I could find no more recent numbers that agreed with each other.

The consensus is that between 60% and 80% of all blogs started are abandoned within 1 month.

I couldn't find any statistic as to how many of the now-surely-in-excess of 56 million blogs were active.

At one point, 1.09 million blogs were only active for 1 day.

The average life expectancy of a blog is 126 days.

The oldest abandoned blog was active for 923 days. (Couldn't stick it out to the 3-year mark, eh?)

WAIT!!!!!!!

I just discovered a new career!!! Blog Archeology:  The study of ancient blogs, defined as older than 900 days.  How exciting!

Back to the naval gazing....

Half of the pundits I read said blogging is on the way out, being replaced by Twitter.

The other half said it will replace print as the most important media for writing.

After that dip into the pool of general blog knowledge I decided to get on with the search specifically related to food blogs.

That's when I saw this in the number one spot on Google:

     "A comprehensive food blog directory: If it's a food blog you'll find it  here!"

Well, there you have it!  My answers, all on one site.

I clicked.

I scrolled.

I didn't find me.  There was no Thyme for Cooking, the Blog listed anywhere.

Apparently this is not a food blog.

I did find a number of, what I consider inactive, blogs listed, those with no posts for the last 3 months or longer.

The site itself had it's last update on Oct. 6.  And the one before that was June 18.

So, I wouldn't consider it active.... Or current....

Regardless, I got so depressed I could no longer continue my investigation.

Since I'm not a food blog I'll use the rest of today's post to discuss the merits of penile implants/enhancers. 

I've been getting a lot of fascinating spam on that lately and I just can't decide how big I want 'my  package', 'my rod', my 'love tool' to be.  Never having had one to start with, it's a particularly difficult decision.  Anyone care to advise???

For those not interested in the aforementioned topic, here are a couple of spring recipes that I made before I became more self-aware.  (Maybe I can't cook either.....)

Sautéed (Fried) Asparagus
Everybody roasts.  Why not fry?

10 - 12oz (350gr) asparagus
2 tsp olive oil
2 tsp butter (optional, but I'm depressed)
1 tbs fresh, snipped chives
sea salt

Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk. Put asparagus into a skillet big enough to hold them without cutting, add oil and sauté over medium heat until starting to brown and blister, 8 - 10 minutes. Remove, add butter (optional) and chives, sprinkle with salt and serve.

Roasted New Potatoes
New potatoes are early, tiny, immature potatoes of any color, usually 1" (2.5cm) or less in diameter. They have a high moisture content, are incredibly creamy

18 - 20 new potatoes
1 tbs olive oil
salt and pepper

Leave potatoes whole and unpeeled. Just wash lightly. Toss with oil, lightly salt and put into a baking dish large enough for them to be in a single layer. Bake at 400F for 30 minutes. Stir half way through baking time.  Serve... Be ready for a an OMG moment with the first bite.  

Now, could someone please tell me what I am?

Oh, and what size I should want my, "you know" to be.... muy importante, tambien!  I have soooo many emails to answer!

Lemon Spinach and Chicken Salad; Pain??? Gain???

Long, long ago, in a place far, far away I was fit; in decent shape, as it were.

I did it the easy way.

I went to a spa, twice a year, and beat my body into submission.

My days at the spa went something like this:
     5:30 2 mile walk
     6:30 breakfast, 1 bran flake waved over skim milk, water
    8:00 power stretch
     9:00 cardio training
   10:00 free weights
   11:00 shower, etc.
   12:00 lunch, 1 piece of lettuce waved over vinegar, iced herbal infusion
   1:00  rest, call the office, handle a few crises
     2:00 intense lower body training
     3:00 intense upper body training
     4:00 cardio training
     5:00 shower, etc
     6:00 dinner, 1 sliver of chicken, 1 carrot, 1  potato,  all dipped in mustard for flavor, hot herbal infusion

Naturally, in true type A fashion, I did not 'take it slowly' as recommended by the trainers.

I did not 'give my body a chance to rest and grow stronger'.

I jumped in, both feet, and did as much as possible as fast as possible; cramming maximum everything into the absolute minimum.  I wanted to get my money's worth, after all!

I normally spent days 3 and 4 unable to dress myself. 

As the saying goes: I had sore muscles in places I didn't know I had muscles. I couldn't lift or lower my arms; couldn't go up or down stairs; couldn't stand up or sit down.  I got out of bed by rolling off it, onto my knees on the floor, then pulling myself upright.

Did I stop going to the classes?  Of course not.
Did I get a massage?  No time.
Did I slow down?  Are you kidding?  I was making progress.

By the end of the week I had normally lost several inches everywhere.  (Weight? No, I usually stayed the same - but, remember, muscle weighs more than fat.)

I looked good, felt great and was ready to tackle the world.

I vowed I would stay in shape. 
I would work out every day. 
I would keep all the lovely muscle.
I would not go through that ever again

Six months later? Same story.

But that was another time; another place.  We were both gainfully employed; in possession of discretionary income. 

Now I have to stay fit the hard way.

I have to do it on my own, by myself, with no one nearby saying 'Good Job'  (Well, there are some benefits...)

The cardio part is easy, and I actually do it every day.  I grab my book and spend an, almost pleasant, 45 minutes on my exercise bike, reading and sweating.

It's the all-important muscle work that I seem to continually put off for another day, using whatever flimsy excuse that comes to mind.

Muscle work is as important as cardio work for fitness.
Muscle work is more important than cardio work for weight control/loss.
Muscle work is more important than cardio work for  keeping bones strong/aging gracefully.

See?  I know this stuff.

Wednesday was a gorgeous day. I opened the door of my exercise room (it's in one of the outbuildings) and gazed out at the  green lawn. 

After doing nothing all winter (too rainy, too cold, too damp, too lazy) I was finally inspired.

But, with age comes wisdom.  After 5 months of nothing I didn't want to damage myself.

For those of you who don't  know, the Lunge  is like the Swiss Army Knife of exercise.  It works more muscles at one time than any other single movement.  No equipment is required and you can do it anywhere.  It's fast, efficient and effective; my kind of exercise.

I grabbed a pair of free weights (so I could do arm raises at the same time) and did 12 walking lunges out into the garden. 

Paused, smelled the apple blossoms, did 12 more walking lunges back.

That was it!

The next morning I was rather disappointed that I didn't so much as have a stiff muscle when I crawled out of bed.  Obviously I was in better shape than I'd thought... Or hadn't done them properly.

All that was required was a bit of patience. 

By Thursday evening my muscles: quadriceps, hamstrings, glutes, were all loudly proclaiming  their pain.

By Friday, I am pleased to report, they were screaming in earnest.  I couldn't go up or down stairs; couldn't stand up or sit down; I had done well.

I had done so well, in fact, that when Sedi (German Shepherd) came over and laid her head on my leg for a pet, it hurt.
When Emma (big white dog) gave me a head nudge in the thigh, I screamed in pain.
Yes, I had done well.

24 walking lunges.  12 with each leg.  That was all it took.

Didn't I tell you it was a great exercise?

Along with the inspiration (however fleeting) to exercise, the warm spring weather brings a desire for salads.

It's too early for lettuce here, but the perfect time for spinach. 

I've talked about spinach before for Weekend Herb Blogging. It's loaded with calcium (although not easily absorbed), vitamins A, E, C and  folic acid.   Plus it's very high in lutein which is very good for the eyes.

And I like it.  Toss in a bit of Green Garlic and we have the quintessential spring salad!

As Weekend Herb Blogging is back home with our illustrious and beloved founder, Kalyn, of Kalyn's Kitchen, this week, I wanted to do something in honor of this illusive spring season.  She'll have the recap of all the wonderful recipes on Monday.

Lemon Spinach and Chicken Salad

For the chicken
2 chicken breasts, boneless, skinless
2 tbs flour
1 tbs brown sugar
1 tsp paprika
1 tbs olive oil
1/2 cup white wine
2 tbs fresh lemon juice (1/2 lemon)
For the salad
4oz (125gr) fresh spinach
2 green garlic
2 tbs fresh lemon juice (1/2 lemon)
1 tbs olive oil

The chicken: Mix flour, paprika and brown sugar.  Cut chicken breasts in half.  Roll in flour mixture to coat.  Heat oil in large nonstick skillet.  When hot, add chicken and brown well on both sides.  Add lemon juice and white wine, cover and simmer 10 minutes, or until done.
The salad: Slice green garlic, including green tops.  Sauté  lightly in olive oil.  Add lemon juice.   Keep warm.
The finish:  When chicken is done remove and place on a platter.  Add 2 tbs of the chicken cooking liquid to the green garlic.  Turn heat up under the chicken skillet and reduce the rest by half.  Put spinach in a bowl.  Pour the warm green garlic and juices over the top, toss well to coat and wilt slightly.  Arrange spinach next to the chicken.  Pour the reduced cooking liquid over the chicken and serve.

I'm off to the garden.... Hope I can bend over to pull weeds (or not).

Bon Weekend!

101 uses for Green Garlic; an Ode to the "A's"

I once had a book called "101 Uses for a Dead Cat".

Before all the cat lovers start hissing at me: we had a cat at the time, I love cats, and the book is/was hilarious, especially if you know cats!

The authors were truly inventive and the drawings of "Far Side"  caliber.

Needless to say it was what I would classify as a bathroom book.  You know, the kind you keep in the bathroom as available reading material for people who enjoy spending personal time on the, uh, throne....

Which brings up an interesting question: Why would you want to do that?

I worked with a guy once (it's usually men who do this...) who, every morning just after 9:00, would come into the D.P. department, grab the sports section, and disappear into the 'Gents' for anywhere from 15 to  30 minutes.  He would then return the paper and head back to his office.

Every day.

I can think of a lot more pleasant places to read the paper.

I rather like a comfortable chair with a cup of coffee to do my reading....

Back to the '101 Uses'; I no longer have the book but the title has stuck in the recesses of my brain. 

Right now I'm looking for 101 uses for green garlic.

I love this time of year.

The arrival of the "A's"

Asparagus: green, white and violet are all here now!

Artichokes: both violet and green.

Avocados:  I know, a berry, not a vegetable...

Ail vert: green garlic.

What?

You're not familiar with green garlic?

You poor thing!

Green garlic is simply garlic that is pulled and eaten, young, before the bulb splits into cloves.  It looks a bit like a green onion (as you can see in the photo) and has a wonderful, mild but not weak, garlic flavor.

It's perfect to eat raw or lightly cooked as one gets lots of garlic flavor without the 'bite' or heat of regular raw garlic.

Like in some creamy scrambled eggs, with a slice or 2 of avocado. 

That was how I had green garlic the first time; at a little restaurant in Huesca, a small village in the mountains in Spain, above the Somotano wine region.

It was love at first bite.

I didn't see it at the markets for a few years, then last year I found 1 bunch.

This year I have been able to buy it twice - and the season is still early.

The secret may be out....

Now that I have 4 whole bunches, I can expand my Green Garlic repertoire. 

It's lovely sautéed in olive oil and poured over lightly steamed asparagus.

But I needed more....

Then I remembered a Spanish dish that I had, somewhere, that had a green sauce, full of garlic (I did say Spanish, didn't I?) and parsley.

Hmmmm.  Green. With garlic.  Green.  Garlic.

That's it!!!! Green Garlic Sauce!

Shrimp, maybe...

On a bed of creamy Orzo with Marscapone... and some fresh, sautéed  Green Garlic

Shrimp in Green Sauce

shrimp (prawns) 12oz cleaned (350gr)  
2 tbs olive oil
1 tbs fresh lemon juice
4 tbs chopped fresh parsley
3 green garlic, including green tops, chopped

Mix olive oil, lemon, chopped parsley and green garlic in a medium bowl.  Add shrimp and combine.  Put into a small baking dish and bake, 400F (200C) 15 minutes, until shrimp are just cooked through. 

Orzo with Green Garlic and Marscapone

2/3 cup orzo
1 cup chicken stock
1/3 cup white wine
2 green garlic, including green tops, chopped
2 tsp olive oil
1/3 cup marscapone

Briefly sauté green garlic in oil in a small saucepan.  Add orzo, wine, and stock, cover and cook until all liquid is absorbed, about 12 minutes.  Stir in marscapone.

 

There are shrimp under all that parsley and garlic....really...

Trust me on this!

Green Garlic for Weekend Herb Blogging!

Go get some.....

Weekend Herb Blogging is being hosted by Ramona, of The Houndstooth Gourmet, this week.  Be sure to visit her blog on Monday for this week's recap of the wildly successful event started over  2 years ago by Kalyn, of Kalyn's Kitchen.

Fried Tomatoes with Mozzarella and the Weekly Menu Planner

This is the antithesis of the Caprese Salad.

And it's not 'Fried Green Tomatoes', either.

It's everything that one does not, normally, want. 

But, I'm not getting a decent spring, now,  either, am I?

Fried Tomatoes with Fresh Mozzarella

You want rather hard, supermarket tomatoes for this, not nice, fresh garden ones and cow's milk rather than buffalo milk mozzarella.  Basil 's not in season, so toss on a few olives...
Put a dash of kir in your white wine to pretend it's a rosado and Voila!  A faux spring salad!

2 large tomatoes
1 fresh mozzarella
1 egg
1/3 cup flour
1/3 cup bread crumbs
oil or butter for frying (I always use olive oil)

Cut 2 thick slices from each tomato (tossing top and bottom). They should be 1/2 inch thick each - if you can get 3 - use 3! Slice the mozzarella - one slice for each tomato slice. Get 3 flattish bowls or plates. Put flour in one, bread crumbs in one and the egg, beaten with a fork, in the last. Put a large, nonstick skillet on medium - medium high heat. Add oil and heat. With your fingers  pick up one tomato slice, dip both sides in flour, then egg, then bread crumbs, and place in skillet. Fry 3 - 5 minutes or until brown; turn with a spatula and fry for 3 minutes more. Lay mozzarella slices on top of each tomato, cover the pan and cook for 2-3 minutes, until cheese just starts to melt. Transfer tomatoes to individual plates,  garnish with some olives and serve..

For the week of March 28, we're having Fried Tomatoes, Tuna with Capers, Velvet Corn Soup, Sweet and Sour Pork, Pork Chops with Ginger Capers Sauce, and Upside Down Yorkshire Pizza Pie (you figure it out!)

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Bon Weekend!