April 10, 2009

• Edited to add:  For those of you coming for the recipe — I see Emily linked to it – just ignore the first two paragraphs.

  I’m having a field day learning about charts.  Currencies are sooo much more fun than commodities.  Plus, I have a better teacher. 

  I mowed the front today.  I waited ’til the last possible hour –You know I wrote minute — because I dread starting my mower up the first time.  Every fall I forget and leave gas in it and every spring it dies and I have to drain in.  Yuk.  But I got the whole front crammed into the recycling bin, minus what’s still in the bag. 

  I don’t think I’ve raved about this recipe before.  I got it from one of the cooking shows and it’s just about the best thing I’ve ever done with asparagus.  You take a bunch of it and break the ends off and cut the spears in half.  Then you dump about the same amount of cherry tomatoes in with it into a sizeable roasting pan.  To that you add sliced onion and red bell pepper.  I used half a large, sweet onion and a whole bell pepper.  Well the dog and I each had a piece. 

  I cut those about the same size as the asparagus.  I smashed five or six garlic cloves to bruise them and get the skin off and then cut those in half.  Then I used salt and pepper and Penzey’s Tuscan Sunset (I should start sending them these recipes).  It’s got basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper, and anise in it.  I drizzled all that with olive oil and stirred it up well, and then I put it into a 400 degree oven for 40 minutes.  That’s too long because the tomatoes were too done.  But maybe it’s because I covered it.  Try it without covering it, the consistency is nicer. 

  So I cooked the pasta and grated some parm over it and then covered it with the vegetables and the delicious sauce this makes.  I can read a chart AND cook a damn good meal AND my yard is beautiful.   

  • 9:22 am
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