It’s been months since I’ve had anything to eat! Yeah, that’s it. I’ve been fasting, so I haven’t had anything to write about.
Sounds like a good excuse as any, right?
I really don’t know what happened. I just stopped. And then I sort of forgot about it. But, I’m back, and I’m going to try to maybe post more than once a quarter.
We’re experiencing a great spring here in New England. Our vegetables went in the ground last week. This year we’re growing three different types of tomatoes: napa grapes, celebrities (small beefsteaks), and healthkicks (plum); eggplant; hot peppers; peas; green beans; Swiss chard; lettuce; bok choy; and asparagus. We won’t be able to harvest this years aspargus crop, but hopefully next year we’ll be enjoying our own homegrown!
The garden has really filled out – we didn’t have to buy too much this year to fill empty spaces. I’ll take some pictures and post them.
We’ve been eating remarkably well. Last night we had out first outdoor get together. We kept it really simple: homemade guacamole; marinated steaks and fish; pasta salad with lemon and aparagus; and strawberry shortcake. The pasta salad came from Real S.imple. I just started to receive this magazine, and I really like it. I tried to find it online, but I couldn’t. Here it is, courtesy of Real S.imple:
Pasta Salad with Asparagus and lemon:
1 pound asparagus (ends trimmed), cut into one-inch pieces
1/4 cup Parmesan pieces (1 ounce)
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp grated lemon zest
Kosher salt and pepper
Cook the pasta according to to the package directions and add the asparagus during the last 3.5 minutes (NOTE: if you like a crisper vegetable, shorten this by a minute). Drain the pasta and asparagus and rinse under cold water to cool. Transfer to large bowl
Add the parmesan, oil, lemon juice and zest, 1/2 tsp salt, and 1/4 tsp pepper and toss to combine.
Light and delicious!
I’m off to NYC for a couple of days, but will make a better effort to post. Hope someone is still reading!