Good Saturday Morning Movers and Losers...!!!
What an absolutely stunning, beautiful summer morning. I hope each of you have the same weather, it is incredible. Our temps will be in the upper 80's today and humidity in the low 20% which is heaven on earth - in my humble opinion!
I went to see the new movie release "Must Love Dogs" for the late show last evening. It was a good movie, but to be honest, not as good as I thought it would be. I would say go see it, but parts of it were a real stretch for me, but hey - it was a movie and that is what they do.
A teacher friend lost his Mother a week ago Tuesday. He telephoned about 45 minutes before the movie was going to start. I spoke with him right up until I had to go inside for the movie. I don't think he realized I had said I was on my way out. Anyway, he was the youngest of 3 sons, and for the 8 years he has been teaching she has telephoned him in the AM to say good morning and make sure he is on his way. I know it took a lot for him to tell me that, and my heart goes out to him. I want to do something extra nice for him, and am still thinking, thinking, thinking... I know I'll see him toward the end of the week when he attends a training at our school. He lives in the next town about 20 miles.
I have some type of beetle bugs that are attacking/eating one of my 3 canna plants? So, I need to quickly find some type of product to protect it. They are eating the large leaves, and aggressively.
Here is an interesting recipe for 2 of my favorites, asparagus and avocadoes.
Grilled Asparagus Spears with Guacamole
What You'll Need
grilled asparagus:
3 tablespoons extra virgin olive oil
_ (one half) teaspoon sea salt
juice of 1 lemon
20 asparagus spears
guacamole:
3 ripe avocados, halved, seeded
_ (one half) fresh jalapeno, finely minced
1 clove fresh garlic, finely minced
_ (one quarter) red onion, finely diced
1/3 (one third) cup extra virgin olive oil
sea salt
juice of one half lemon
1 small vine ripened tomato, diced
2 sprigs fresh cilantro, finely minced
Instructions
Fire up the grill about 10 minutes before you are ready to cook. Medium heat will serve best for this dish. I use my George Foreman!
Mix together the oil, salt and lemon juice, whisking to emulsify. Using your fingers, rub each asparagus spear with the mixture, coating them very well. Lay the asparagus on the wire grate and grill, turning occasionally, until browned at the edges and slightly wilted, about 5-6 minutes total.
Make the guacamole by mashing the avocado flesh until smooth. Mix in the balance of ingredients, adjusting the seasoning to your taste. Cover and chill completely.
To serve, place the guacamole in a bowl in the center of a serving platter with the grilled asparagus spears around the rim. Serve immediately. .
Makes 4-6 servings.
You certainly could serve tortilla chips and salsa with this, and just remember you are including a veggie in a new way. The new dietary recommendations say more veggies are a good thing.
I hope everyone has a GREAT weekend...!