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.
This garden photo is MY garden terrace and herb garden. Not Monet's…
Tortilla de Espárragos (Asparagus Frittata)
8oz (250gr) green asparagus
2 cloves garlic
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…..