I can't blog today.
I have basketball brain.
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Go GATORS!
I own a tiara and I am not afraid to use it
(back to last year)
Snap off the tough ends of asparagus. You'll know where to the tough part starts since that is where the stalk will easily snap. Rinse well and trim the snapped end if you like the stalks really neat. Use a 12 inch skillet and boil an inch of two of water, just enough to cover the asparagus. After the water reaches a gentle boil, add some salt, drop in the asparagus, put a lid on the skillet and gently boil about 5 or 6 minutes. The stalks should be crisply al dente, not cooked to mush. You can fork them to tell how done the stalks are and remember that they will continue to cook for about 30 seconds after you drain them so don't over cook. Drain and then return to the still warm pan, dot with some sweet cream butter and sprinkle with lemon juice. No heat needed, just cover and they should stay nicely warm for long enough to set up your plates. Serve with a nice little filet mignon hot off the grill and since life is short, go for the baked potato, too.
Good grief. I even used the same placements.
I have no excuse for being such an unimaginative cook.
Maybe I am dreaming...
Strawberries are so abundant and inexpensive here right now that we eat them every day, sometimes three times a day. Strawberries are a great antioxidant and very good for you but I am getting tired of strawberries. Can you imagine!? Below is last night's dessert.
It is Strawberry Season in Florida
Make one for yourself...
3 count of Wild Turkey Bourbon
Scant 2 count of Sweet Vermouth
Dash of Bitters
A little splash of cherry juice
Stir well with cracked ice and strain into chilled martini glass.
Garnish by dropping in a maraschino cherry.
Sip and smile.
Time to go make another shaker of Manhattans. I bet most New Yorkers can't go out and call to the wild turkeys. Poor city folks....