Posts Tagged ‘asparagus’

Another good day

Another good day in the library! Quiet and I accomplished right much. Looking forward to seeing all the midshipmen next week – time to get back to busy busy busy!

Started the morning with a chilly walk in downtown Annapolis and a 45-minute visit to Starbucks for coffee and reading. A new book a girlfriend gave me for Christmas – ’tis a good one.

Sitting here on my sofa tonight, watching the kitty go nuts with a new toy, eating a few ginger snap cookies, and enjoying a cup of Early Grey tea with honey. Ahhhhh…… And thinking of my supper earlier tonight. Truly delightful! Yes, if I’m not cooking or eating, I’m thinking about cooking and eating. And like now, sometimes I do both at the same time!

First I boiled linguine noodles, and while they were boiling I made a small salad from a few mixed greens and marinated veggies I bought from Whole Foods the other night. Cut up asparagus spears and blanched for just a few short minutes with a bit of thinly sliced onion and frozen green peas. Then I sautéed those veggies in a little olive oil, salt & pepper, lots of garlic, and a smidgen of white wine. Oh my! Pasta is a favorite comfort food in my house. I think I may add thyme to the mixture next time, you know, to shake it up a bit 🙂



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The last day of a wonderful 4-day holiday. Friends, food, coffee, and some movies I rented from Digital Shelf in Aggieville. I usually get my movies via Netflix, the program where I am only allowed two movies a month. Otherwise I would spend way too much time watching movies! But on a 4-day holiday, I treated myself to extra. Ahhh……

Thanksgiving time was filled with delicious culinary morsels. I still try to eat very little meat, but Thanksgiving Day I was invited to a friend’s home, and the turkey smelled so delicious. I had extra. Dark meat. Ate it. It was good. Plenty of carbs around the table: creamy white taters, creamy sweet taters with added pecans, stuffing, and then I added a dish of marinated fresh asparagus, onions, and mushrooms. Well, the asparagus was fresh, but I figure it traveled quite a far piece. Don’t know where asparagus is grown this time of year! My carbon footprint increased a little I’m afraid.

And there was my walk to Starbucks yesterday to meet a friend for coffee. We talked for two hours! Yes, I know that those of you that know me well feel I really accomplished something magnificent by keeping it down to two hours. But I needed the walk and wanted the conversation. So, maybe that venture was multi-tasking at its finest?

I made tomato bisque earlier last week, and today I am making more. I am right now in the process of finishing up my breakfast, a delicious egg omlette made with one egg, a little onion, and lots of chopped green bell pepper and mushrooms. There is melty gooey extra-sharp cheddar in the middle. And a little black pepper sprinkled on top. Oh my goodness! You should taste it!

There is also a white flour bagel involved. One-half. Toasted with black cherry confit spread on top. I’m not sure why this sweet scrumptious is called confit instead of preserves (there are a few whole cherries in it, so I relate it to preserves). I bought the confit at my favorite Emerald City Market (owned by Larry and Clark and located on Poyntz here in Manhattan) because it is suppose to go well with goat cheese. And it does. But I discovered this morning it also goes very well with egg and lots of cheddar. And here is the picture, served with a Starbucks mug and my morning’s second half-cup of Starbucks coffee. Both gifts from our daughter.

Sunday morning yum!

It is absolutely fantabulous! Seriously. Should fill me up for several hours.

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Hubby flew out here for several days and what a marvelous time we had together! We traveled to several small towns in Kansas and drove out westward to see the Smoky Hill Wind Project. It was fantastic! We also visited the Calvary Museum and the Custer House at Ft. Riley. One of the real highlights of our visit, though, was the food.

Brent likes to cook as much as I do, and we joined forces and made a few marvelous meals. First night here we ate a chicken and rice casserole I had made over the previous weekend and frozen. Then all I had to do was bake it in the oven, add a side of green beans prepared with onions, mushrooms, and a little thyme. Oh! And butter, of course. The other vege dish was simply glazed carrots with a very little butter and turbinado sugar. A side of bread, a glass of wine, and I felt like I was sitting in a gourmet restaurant in some fancy city. Dessert was a large chocolate covered donut from the grocery store with purple “K-State” sprinkles on top (yes, I said tacky purple sprinkles of extra sugar. So bite me. It was oh so good!) , which we divided between the two of us, accompanied by de-caf coffee. It was really nice having a super tasty meal at the dining table over some good conversation. You know how I like that!

The next day we ate lunch at the Hungry Hunter Restaurant in Lincoln, Kansas, and Brent ordered the special of the day: All the fried chicken he could eat! Plus two sides and a slice of pie. And, since he has missed me a little, he let me eat most of the pie! He really didn’t eat much that day, but we enjoyed our one meal out. Uh, I ordered one piece of fried catfish and French fries (crunchy, hot, a little salt) and it was delicious! I highly recommend the Hungry Hunter Restaurant if you are ever out that way. Really nice people and delightful food.

We came back really tired from our Kansas adentures that evening, but we managed to prepare delicious vegetarian burritos with brown rice and black beans. Brent took fresh tomatoes and a hot pepper from the garden in the back yard and made scrumptious pico de gallo. I prepared quacamole to go with our chips, and there was also cheddar cheese and sour cream available. I was tired, the meal wonderful, and cleanup was minimal!

The next day I worked at the library and took left-over pico de gallo, cheddar cheese, and corn chips for lunch. It was good even a second time! That night we went to the grocery store, and then Brent prepared one of his famous grilled meals for two. Truly famous.

He grilled salmon, large slices of onions, and fresh green beans along with slices of bright red pepper! I took fresh spinach, lightly sautéed it in a little butter and lemon juice, then added a bit of cream. I placed the spinach on the plate, salmon on top, and drizzled on a little extra cream sauce. I prepared a baked potato with crunchy and coarse sea salt rubbed on the skin, and we split it between us. Too much food for us each to eat a whole ‘tater. Wow was it absolutely scrumptious! I even pulled out the matching flatware for the table! salmon, onions, green beansSDC10123

The next afternoon we took off to Ft. Riley to visit the Calvary Museum and the Custer House; we were there all afternoon and enjoyed the military history before us. When we returned home, again, Brent out did himself on the grill. The man is a genius I tell you!

We grilled two humongous steaks, but I didn’t want one for some reason. Well, not then, I did eat a little bit the next day. He prepared his absolutely delectable fresh asparagus, flavored with a little olive oil, salt and black pepper, and garlic. I was craving carbs (again!), so he also cooked thinly sliced onions and white potatoes wrapped in aluminum foil. And a little butter. sigh…….. I love butter.

I made each of us a little salad, and I also added on top of mine a piece of salmon from the night before. [In the pictures below Brent’s salad looks a lot better than mine. I was getting lazy and just chopped up one-half of a tomato I already had in the refrig, and I gave it to Brent; I didn’t get any, and now I’m jealous.] The salmon was definitely better the night before, but it was still very, very good. There was bread. And wine. And, um, peach cobbler I had purchased at the farmers’ market. And…..um…..ice cream. Let’s hear it for the sugar and fat high!!

Someone – please teach me to line up my flatware before taking a picture of the dinner table!
grill, asparagus, steak, potatoes
grilled steak dinner

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