"I like to compare the holiday season with the way a child listens to a favorite story. The pleasure is in the familiar way the story begins, the anticipation of familiar turns it takes, the familiar moments of suspense, and the familiar climax and ending." ~ Fred Rogers
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share.
This past week has been a busy one in typical holiday fashion with several concerts and parties, including the annual community carol sing-along of the Roseville String Ensemble. It was also the weekend our 4th-grade grandson won his first traveling basketball trophy… 2nd place! My husband was determined to get a 12 foot Christmas tree this year… rather than cut a hole in the ceiling he put it on our back patio so we can also see the star from our living room. It looks so great who knows, maybe next year it will grow a few more feet…
RECIPE OF THE WEEK
This week's recipe came from a holiday party. It seems like so often the best things are the simplest. Thank you, Janet Okey, for this delicious appetizer!
ASPARAGUS WRAPS APPETIZER
- Asparagus spears, trimmed and blanched
- Honey walnut cream cheese spread
- Crepes, either homemade or purchased
Trim asparagus. Prepare large bowl of ice water while bringing a pot of salted water to a boil. Drop asparagus into boiling water and boil until it turns bright green, about 2-4 minutes. Remove from boiling water and immediately put into ice bath to stop cooking.
Spread crepe with cream cheese and wrap around asparagus spear. Cut into pieces.
CREPES – from Alton Brown of the Food Network
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
Combine ingredients in a blender and refrigerate for 1-48 hours to allow bubbles to subside so the crepes will be less likely to tear when cooking.
Heat a small non-stick pan and coat with butter. Pour 1 ounce batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip… cook for another 10 seconds and remove to flat board to cool.