Saturday, October 24, 2020

Work, Work, Work....

      Thanks to one of us planning breakfast and the other planning supper, we started the day with little breakfast steaks, hash browns and fried eggs, and we'll be finishing with charcoal-grilled filets, mushrooms, baked potatoes and "popcorn" asparagus.  Such a life!

     Between the two, I have done most of my week's laundry, a little housework, and assembled all of Tam's new bookshelves except for one tricky part, a storage compartment that can't be completed until the glue is dry.  Hoping to sand it and do the last part tomorrow. 


Anonymous said...

popcorn asparagus?

Roberta X said...

Take fresh asparagus, cut it at an angle into sections 1/2" to 3/4" long anns cook very briefly in a little sesame oil over medium-high heat in a covered pan, shaking it like you were popping popcorn. You can use any mild cooking oil in a pinch, and add some sesame seeds if you'd like. It takes about a minute or a minute and a half.

The resulting asparagus has a nice, slightly-crunchy texture and a lot more taste than the usual stuff. It needs a little salt to really wake up the flavor.