First, WiLS OCLC Peer Council. The conference was Tuesday, but our friend and colleague Eric Childress came in on Monday, gave a little talk at the library school, and we took him out for dinner. The Old Fashioned was too crowded, so we went around the corner to Underground Kitchen. Eric, who lives in Columbus OH, kept saying he’d been hearing about the Madison protests all winter. He was hoping to grab a sign and use our time waiting for a table to protest. We got a meat board and cheese board – and a vegetable board by accident, because the waitress messed up. I followed with a salad. A nice meal, despite the reviews I’d heard that the Kitchen tends to be either wonderful or abysmal – we were somewhere in between.
Tuesday evening after the conference I biked out to the MACSAC office to have a meeting to talk about teaching some cooking classes on how to use your CSA box later this summer. By the time I got home, I was so cold and tired, I stuffed leftover asparagus salad into pita and wolfed that down. Then Al & I went out to REI to get him a leatherman knife/tool/thing for camp. I had a coupon, plus REI was having a sale, plus I used up my patronage rebate, so we got a $60 knife for $29 something. As Al said cheaper than Dick’s.
Wednesday & today were the Teaching and Learning Symposium. I stayed all day Wednesday, including facilitating a lunch table. Mark & Ethan and I had leftover pasta smorgasboard for dinner – the chicken and asparagus lasagna, and the Arrabbiata pasta that I made Sunday, from the Cuisine at Home recipe that I like, that I first made for John’s golden birthday, 18 on March 18th in 2005. It has salami in it rather than pancetta or Canadian bacon (what Mark uses).
Tonight I came home early from the conference, and made an asparagus frittata with a few strips of bacon, cold cooked asparagus, a dash of cream, 4 eggs, and a handful of cheese. I melted butter in the dish I cooked it in in the oven, and poured the egg mix in while it was hot, to give it a nice crust. I think I tossed a touch too generous a lump of butter in there to melt. Rich, but good. We ate it with challah, and I didn’t butter my slice, to try to average out the butterfat content – seemed to work OK.
Asparagus frittata
