So it’s been a not too bad Sunday, schedule wise. The theme has been using up cocktail party leftovers. Started last night, with a pasta using the rest of the bag of Costco asparagus (“responsibly grown” – I hope so – the local’s nowhere near, it’s been so cold, and the organic shipped in from CA is $6.49/pound at the co-op). At the party, asparagus went with a Greek yogurt dip – Mast-o-Khiar – I used Heidi Swanson’s recipe, but I left off the dried rose petals that she’s in love with right now – I think they taste like soap. The pasta was a different, primavera-ish recipe that I liked a lot – using fresh pasta sheets hand cut into noodles (another leftover successfully used up – RP’s pasta sheets in the freezer since my last Slow Food UW family dinner night in October). And you cooked the vegetables in water, then removed them, and reduced the water, finally adding garlic, butter, lots of chopped herbs (mint, cilantro and dill left from the cocktail party, + parsley), and the pasta and vegetables – which in my case was just asparagus. Tossed in the last of the pickled shrimp at the last minute. I still have a jar of leftover shrimp oil in the fridge, that I’m not quite sure what to do with.
Sunday morning, I got up and biked over to the bagel store. It was cold but nice to be out. We had waffles for breakfast, with sliced strawberries on top, and bacon that Mark got at the first outdoor farmers’ market – in the local TV news vid, you can hear our friend Matt Smith talking about the slow start to the season, and he’s got no asparagus yet.
I worked on updating a quiz in one of my online courses, and still had time to go walk with Mark after breakfast. We talked about retirement planning – sign of our age, I guess.
When I got back home, I made a berry crisp with strawberries and blackberries and a last dab of rhubarb puree. I made about half a batch of the crumb topping from my favorite crisp recipe, and then crumbled leftover rhubarb bars in – so I think it’s kind of a cross between a crisp and a cobbler – the extra moisture in the topping from the rhubarb makes it get closer to the biscuit dough topping of a cobbler.
I did a little more work on online course stuff, and email catch up, and paid bills – and now I’m going to make chicken filet sandwiches for supper – and looking forward to having cobbler/crisp with ice cream for Game of Thrones.
