ON A TIGHT ROPE

Good for him. He juggles and keeps himself upright on the high wire.
I am absolutely flat out impressed!!!!

Consider Asparagus

I buy and cook asparagus often.
 Its easy, dresses up a meal and I love it.  

I am so known to love asparagus, especially the slender, baby spears, that Jim's mother used to stock the refrigerator and have the bright green bundles waiting for me on our visits to California. I have eaten it for breakfast, lunch and supper. Asparagus as a side with scrambled eggs - ambrosia.

Growing up Mama bought canned asparagus at the Big Star on Central Avenue when she wanted to dress up a special meal - you know, the fat, muddy green, soggy spears. She would put them on a platter with a huge dollop of creamy Duke's mayonnaise - maybe some red tomato slices -as a side dish. Even then I liked them - mostly because they were supposed to be a special treat.

I don't remember the exact time or place I discovered fresh cooked asparagus but after that moment there was no going back.

It might have been about the time I discovered that green beans did not have to be cooked with fat-back until they were black - although that is the way I like them best and will feast until I am full on the memories of my grandmother's house on East Seventh Street.

Do you like the picture? Here is the recipe. Thanks to SimplyRecipes.com


Asparagus Recipe

• Cook time: 10 minutes

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Ingredients

• 1 bunch of medium sized asparagus, about 1 lb
• 2 Tbsp of the most exquisite extra virgin olive oil
• 2 Tbsp freshly grated Parmesan cheese
• 1 teaspoon lemon zest - freshly grated lemon rind
• Salt and freshly ground black pepper

Method

1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.
Note that when you are working with so few ingredients, it's important to make sure they are of the highest quality.

Yield: Serves 4.

 

My iPad and me.

I love my iPad because I can watch movies on it whenever I please! Chosing my own entertainment without commercial interruptions is great. Makes me feel like I am taking a bit of control in my life.

A year ago I signed up for Netflix Instant Play so I am no longer tied to a DVD disk - to order or return or a pre-set schedule on TV.

I used to watch old movies on TV when I went to bed but now the iPad gives my late night viewing a greater reach. Don't be fooled that I am screening anything heavy or good for my brain. No, I prefer light weight entertainment.

Watching all the episodes of Saturday Night Lights was what hooked me. 

Even though Frasier has been a regular repeating show for years I had never watched the program. Well now I am gradually nearing the end of the endless list of episodes. I love Niles, Frasier and their father - to my taste they are a wonderful comic trio. I have to admit that David Hyde Pierce who places Niles Crane is my favorite -
his ridiculous, but often truthful relationship with his older brother delights my funny bone. How about you?

 I love movies - even some of the dumb made- for- TV stories. Give me a funny romantic comedy and I will forgive most dramatic sins in exchange for a few laughs and smiles.

But don't mis-understand - I still read too. My current books are loaded on my Kindle App on the iPad. No more heavy books to hold in bed - just have to be sure the iPad is charged.

That's OK with me.

Having the iPad is like having someone read you to sleep.

What's not to love?