Happy Anniversary to me….
Happy Anniversary to me….
Happy Anniversary dear me….
Once again, mon mari managed to spend our wedding anniversary in hospital.
I can’t decide if he’s that serious about not buying me an anniversary gift; or if he’s just enjoying the attentions of all the cute young (female) interns too much. (Think Grey’s Anatomy, but well coiffed and proper make-up… This IS France!)
I decided enough was enough.
I deserved something special for my our anniversary this year.
I’m more than capable of buying my own gifts.
Actually, if I do it myself, I’m guaranteed to get something I really like.
And I did.
What is it?
Crystal champagne flutes and a bottle of bubbly?
I stopped at my favorite store: Monsieur Bricolage.
There it was.
It was perfect.
A Black and Decker Electric Strimmer (weed whip).
Three feet long, lightweight, easy to handle… Perfect for me.
The one mon mari has is a six foot, heavy duty, gasoline powered monster.
If only it had come in lavender!
Why are power tool always bright orange?
Is the theory that, because most men are continually misplacing whatever it is they are using, the bright orange color would make it easier to find?
Wrong! Our barn is awash in bright orange power tools, garden tools, whatever. It’s blinding!
Can’t find a thing!
I’d show you a picture but I haven’t put it together yet.
Instead, drool over this:
Asparagus with Prosciutto & Chevre
12 asparagus spears thickness of a pen is best; 3″ (8cm) tips only
1/3 box (2oz, 60gr) soft chevre (goat cheese) (the little cartons of creamy goat cheese, 5oz (150gr)
Chavrie in the U.S., Chevraux in Europe)
1 tsp water
1 tbs snipped fresh basil substitute 1 tsp dried
1 tbs snipped fresh chives substitute 1 tsp dried
3 thin slices of dry-cured ham, Prosciutto, Serrano, Bayonne
olives for garnish optional
Snap off bottom ends of asparagus. If using white asparagus peel half way to tip. Cut off 3 inch (7.5cm) tips and put the rest of the stalks in water for another use. Bring a medium pan of water to boil and blanch the asparagus tips for 2 minutes if slender, 3 minutes if thick. Drain and rinse with cold water.
Snip/chop basil leaves (hint: I hold the leaves together and snip off with a scissors). Put chevre in small bowl, add 1 tsp water and the basil leaves. Stir to mix. Cut the ham in half the short way – you should have a slice that is about 2″ X 3″ (5cm X 7.5cm) – not important but you get the idea. Put a heaping teaspoonful of chevre mix on ham slice, add 2 asparagus spears so that half is sticking above the ham, and roll ham around bottom of asparagus and chevre so you have a little bundle with the asparagus tops sticking out the top. Repeat with remaining ingredients. Put 3 bundles on a plate, garnish with olives and serve.
Perfect for dinner parties – can be made a couple of hours ahead and refrigerated.
In addition to the above, for the week of May 29 we have Salmon with Warm Tomato Leek Salsa. Barbecued Sirloin Steak, Chicken Caesar Salad, Pork Chops with Ginger Barbecue Sauce and more….
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For more recipes visit my internet cook book: Easy Gourmet Dinners