Apple Pie and an Old Friend
An old friend K came by with her husband tonight. She’s very pregnant, fit to burst, and so we fed them, talked about labor and childbirth (oh, and bible! you can talk bible forevaaaaaaah — if you’re not Brad), and sent them away with some more maternity clothing I dug out and promises of the bassinet on loan. It was really lovely to see her again. People like her are one of the reasons I blog at all. I am so, so lame about picking up the phone and calling people, and almost as lame about e-mailing. My hope is that having thissy here blog will help other people see what I’m doing and maybe, can stimulate conversations and relationships that otherwise would just sort of wither from lack of attention. Of course, this blog has nothing to do with the fact that I got to see K again, but you know. The visit just reminded me how nice it can be to keep/revive contact with people you really like but don’t see too often anymore.
Brad made an awesome supper of Lemon & Garlic Asparagus (recipe below) and apple pie (!!) Do you see those specks in the crust?
Do you? Do you? Those are flax seed and wheat germ. This husband of mine is a wonder. I realize that apple pie is not the best example of this, but if it weren’t for him I would be eating popcorn and Swiss Cake Rolls every day. And that would just be sad, wouldn’t it?
I worked the pick-up at the Food Co-op this morning, so had a ridiculous number of apples and lemons on hand — hence tonight’s menu. I also grabbed a few extra peppers at the end that were leftover. I am on the lookout now for a good price on bell peppers at a supermarket to make a large enough batch for canning roasted bell peppers. I miss having those on hand — so yummy. That’s the first thing I ever pressure-canned, and I had grave doubts about ever using it. Though they sealed, they leaked a lot of liquid, and they were hideously ugly in the jars, but I needn’t have worried. They add great flavor to fall/winter meals when peppers are pricey and imported long distances. Also, I saw a jar at the store the other day selling for $5 (it wasn’t even quite a full pint). So they are an economical luxury for anytime I happen across inexpensive (or free!) ripe bells.
Recipe: Lemon & Garlic Asparagus
Steam a bunch of trimmed asparagus (two or three bunches) until just
tender. Or open a jar, whatever.
Heat 4 Tb butter and 4 Tb olive oil in a large frying pan. Sautee 7-
9 cloves of minced garlic for a minute or two. Add cooked asparagus,
toss to coat. Let heat through for another minute or two. Deglaze
with a quarter cup lemon juice and quarter cup white wine (or enough
to make it vaguely sauce-like).
Serve over pasta (I used whole wheat rotini pasta).
It sounds like a lot of asparagus, in fact a lot of everything, but
it’s killer, really.