“I think someone should explain to the child that it’s ok to make mistakes. That’s how we learn.” ~ Kareem Abdul-Jabbar
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, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
It was a big weekend with NCAA Final Four here… they even had a ferris wheel on Nicollet Mall for the festivities. We didn’t get to the games, but we had a fun time at the Slam Dunk and 3-Point Championships. In true Twin Cities spirit, the weekend not only hosted a national sporting event but also the American Craft Show. I had no intention of buying a mug, but the happy yellow, unique shape and fabulous feel were irresistible. What can I say… it makes me smile!
RECIPE OF THE WEEK
I opened the refrigerator one morning and found a bunch of asparagus and eggs calling me. Sooo… I went online and found a recipe for eggs and asparagus at Kaylyn’s Kitchen. Breakfast solved!
BAKED ASPARAGUS AND EGGS
- Asparagus spears, cut on the diagonal into bite-sized pieces
- 2 eggs, room temperature
- Salt and fresh-ground black pepper to taste
- 1 T Parmesan cheese
Preheat the oven to 400 degrees F and spray gratin dish with non-stick spray or olive oil.
Break each egg into a small dish and let them come to room temperature while you roast the asparagus. (Starting with the eggs at room temperature is VERY important.)
Break off the tough woody part at the bottom of each asparagus spear and discard. Cut the rest of each piece of asparagus on the diagonal into short pieces slightly less than 2 inches long.
Put the asparagus pieces into the gratin dish and roast in the oven for 10 minutes. Remove from the oven and carefully slide eggs over the asparagus. Put back in the oven and bake for about 5 minutes, or until egg whites are starting to look barely set.
Sprinkle with a tablespoon of coarsely-grated Parmesan and put in the oven to cook another 3 minutes, or until the white is set, the cheese is slightly melted, and the yolk is still soft then you touch it with your finger. Serve hot.
