Well it's official; just saw the crappiest movie ever.
Sahara, featuring Penelope Cruz and her bony ass.
Man it was bad. A plot so filled with holes that the narrative fabric was more like a narrative cobweb, acting so wooden and contrived...Oh I can't go on. Lets just say that at the end of this movie, I wanted to have all traces of it vacuumed out of my memory.
The girlfriend, to whom I will now from now on refer to as 'joyfuldemise', is aqquiring a room-mate today, which makes her happy. On thursday she aqquired a scooter, which made her even happier. We snuck out and attached a cool cloth lined wicker basket to the back of it, and polished all of it's lovely chrome while she was occupied. She was thrilled. Tuesday, we are going to the local scooter club ride, should be fun.
Asparagus is in season, and at peak so without further ado:
How to cook spring asparagus:
Pick out asparagus with plump tips that show no signs of either withering, or sliming. At this time of year, that should be easy. The thinner the asparagus, and the less tapered the spears are from base to tip, the better it will be also.
The base of an asparagus spear is quite woody, the tip is tender, the age-old question is how to know where the demaraction between stringy timber and succulent goodness lies. It's easy: Pick up a spear of asparagus by the tip and base, bend it till it snaps, and toss the bottom half away.* Repeat this process until you have a pile of tips...For the quantities in this recipe you want a bundle about 4" in diameter, enough for two people.
Squeeze the juice of half a lemon into a wee bowl.
mince a tbs of yellow onion, and about 1/4 of one clove of garlic.
have some dry white wine handy, a little salt, a touch of cooking oil (canola or olive would be best), and a pepper grinder. Also have your plates and serving dish warm, as asparagus loses heat fast.
Preheat a pan on medium to high heat. Toss in maybe a tsp of oil, then add the onion and garlic, stir it for 10 seconds
add the asparagus, let it sizzle a couple minutes, then toss it. cook for maybe 3 minutes. pour in the lemon juice, splash it with 2tbs of white wine, toss it, let it cook one more minute, remove from heat.
salt, pepper, eat.
There are lots of other ways to eat asparagus, but that's my fave.
*actually, freeze it until you have a pound of it, then make asparagus soup....yummie...and a good way to eat it at the end of the season when it's a lot tougher
Sahara, featuring Penelope Cruz and her bony ass.
Man it was bad. A plot so filled with holes that the narrative fabric was more like a narrative cobweb, acting so wooden and contrived...Oh I can't go on. Lets just say that at the end of this movie, I wanted to have all traces of it vacuumed out of my memory.
The girlfriend, to whom I will now from now on refer to as 'joyfuldemise', is aqquiring a room-mate today, which makes her happy. On thursday she aqquired a scooter, which made her even happier. We snuck out and attached a cool cloth lined wicker basket to the back of it, and polished all of it's lovely chrome while she was occupied. She was thrilled. Tuesday, we are going to the local scooter club ride, should be fun.
Asparagus is in season, and at peak so without further ado:
How to cook spring asparagus:
Pick out asparagus with plump tips that show no signs of either withering, or sliming. At this time of year, that should be easy. The thinner the asparagus, and the less tapered the spears are from base to tip, the better it will be also.
The base of an asparagus spear is quite woody, the tip is tender, the age-old question is how to know where the demaraction between stringy timber and succulent goodness lies. It's easy: Pick up a spear of asparagus by the tip and base, bend it till it snaps, and toss the bottom half away.* Repeat this process until you have a pile of tips...For the quantities in this recipe you want a bundle about 4" in diameter, enough for two people.
Squeeze the juice of half a lemon into a wee bowl.
mince a tbs of yellow onion, and about 1/4 of one clove of garlic.
have some dry white wine handy, a little salt, a touch of cooking oil (canola or olive would be best), and a pepper grinder. Also have your plates and serving dish warm, as asparagus loses heat fast.
Preheat a pan on medium to high heat. Toss in maybe a tsp of oil, then add the onion and garlic, stir it for 10 seconds
add the asparagus, let it sizzle a couple minutes, then toss it. cook for maybe 3 minutes. pour in the lemon juice, splash it with 2tbs of white wine, toss it, let it cook one more minute, remove from heat.
salt, pepper, eat.
There are lots of other ways to eat asparagus, but that's my fave.
*actually, freeze it until you have a pound of it, then make asparagus soup....yummie...and a good way to eat it at the end of the season when it's a lot tougher
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it`s crazy, i tell you!