"I'm looking forward to looking back on all this." ~Sandra Knell
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 has been quite the month. One of the things we have loved about our town home complex has been all the mature trees, making it feel park-like. Unfortunately, many of the trees were ash and were attacked by disease. After losing numerous trees in storms the last few years it was decided to remove the ash trees before they cause damage to any buildings… leaving our complex sadly de-nuded right now. We are fortunate that our creek view is largely unchanged. Two weeks ago we spent family night at our grandson's baseball game… then I ended up back in the hospital for 4 days with a bad infection. I am finally starting to feel more back to normal again… also grieving the loss of my dear cousin Carole who lost her fight to cancer this week.
RECIPE OF THE WEEK
This week's recipe is a quick, easy and delicious way to prepare asparagus… great as a side dish, or add some shrimp or chicken and pasta and make it a great meal.
PAN FRIED ASPARAGUS
- 1/4 cup butter
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 3 garlic cloves, minced
- 1/2 pound fresh asparagus spears, trimmed
Melt butter in skillet over medium-high heat. Stir in the olive oil, salt and pepper. Add garlic and cook for a minute, but do not brown. Add asparagus and cook for 10 minutes, turning asparagus to ensure even cooking.
Sharlene Hensrud, RE/MAX Results –Minneapolis Realtor Who Cooks