The bunnies are back.
Apparently they were just humoring me for awhile.
It reminds me of a story my best friend from college used to tell. She lived in Chicago – the city, not the suburbs.
It seems that one of the neighborhood lads bought a new car…. a Corvette.
It was risky having that type of car in that neighborhood, as they normally were stolen within days of appearing on the street.
He was taking no chances. He bought extra heavy duty chains and extra heavy duty padlocks.
He ran the chains around the axles and padlocked his pretty new car to a light post in the middle of the street.
So – it was chained; it was in plain sight; it was under a light.
The next morning it was still chained; still in plain sight; still under a light…..
But on the other side of the street.
There was a note on it.
The note said: ‘When we want it, we’ll take it.’
I feel like that’s what the rabbits are doing with me.
When they decide the lettuce is ready – they’ll take it. In the meantime they’re going to lull me into complacency, so I plant more…..
I kind of feel like I’m a bit actor in a Monte Python movie…..
This made me feel better.
Barley Pilaf with Spring Vegetables
2/3 cup quick-cooking barley
1 1/3 cups chicken stock
6oz (175gr) asparagus, white or green
3oz (90gr) mangetout, snow peas
3oz (90gr) cherry tomatoes
1 tbs snipped fresh basil substitute 1 tsp dried
1 tbs snipped fresh chives substitute 1 tsp dried
1/2 tbs Dijon-style mustard
1 tbs sherry vinegar
2 tbs good olive oil
1 tsp dried Herbes de Provence
Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.
Trim mangetout and slice into thirds. Trim asparagus and cut into 1″ (2.5cm) lengths. Cut cherry tomatoes in half.
Bring a medium pan of water to boil and blanch the asparagus for 2 minutes if slender, 3 minutes if thick. Add the mangetout for the last 1 minute of cooking time. Drain and rinse with cold water to stop the cooking, but leave them a bit warm.
Vinaigrette: In a small bowl whisk together mustard, Herbes and vinegar. Slowly drizzle in olive oil, whisking constantly.
To finish: Put barley into a medium bowl. Add drained vegetables, chives and Vinaigrette, stir well to combine. Add tomatoes, stir gently and serve.
week of May 14 we have Marinated, Grilled Tuna with Lemon, Asparagus Gratin, Chicken Breasts stuffed with Spinach and Prosciutto, Warm Pasta with Sausage and Peppers, Spring Risotto with Asparagus, Peas and Veal and more….
now and try it free for 2 weeks – the menu, complete recipes with meal preparation instructions,
and shopping list is available each Thursday. (Reverse
seasons available for Australia, and others in the Southern Hemisphere).