Wednesday, April 15, 2009

April Updates (lame title, I know, I couldn't come up with anything else)

It's been a little while since my last post. Here's the latest tid-bits. And while I was typing this I just remembered I'm supposed to go grab some mo-delicious cake at Sabrina's. Dang! Hold please, I need to call one of my favorite neighbors because you never underestimate the power of some delicious chocolate cake. I will just have to see if it compares to Caroline Bellefleurs cake. That's for you DH.  Calling . . . ring ring . .  .Bina isn't home. She's been working a ton of hours lately but there is lots of cake according to Tad. So she will call me when she gets home. 

Ok, now that's resolved. Easter was good. Jared's parents came over for dinner. Can I just say that boys make terrible secretaries? Jared told me 3. I was read to go at 3. 3:20 came, no Evans. 3:30, still no Evans and my patience is started to warm up, 3:45 still no Evans, ok I'm starting to simmer. They don't get out of church until 3:30, where did Jared get 3? I've told him before, albeit very kindly and with love in my voice, if he were my secretary, he would be fired. But I love you Jared. We had a delicious meal of honey baked ham, rosemary garlic roasted new potatoes, roasted asparagus gratin (recipe below), homemade parker house rolls and then I made delicious trifle. I was prepping Saturday and then cooking Sunday mid morning.

Roasted Asparagus Gratin

2 lbs. large asparagus, ends removed and peeled from halfway down
3 Tbs. olive oil
1 Tbs fresh lemon juice
1 Tbs butter
1 clove garlic minced
1 Tbs minced shallot
2 cups heavy whipping cream
3/4 cups freshly grated parmesan cheese (preferably parmigiano-reggiano)
2 Tbs shaved parmesan
2 Tbs dried bread crumbs

Position a rack in the upper third of the oven and preheat oven to 450. In shallow baking dish, toss asparagus with oil, a little salt and pepper and the lemon juice until the spears are evenly coated.

Roast the asparagus until the spears are just beginning to brown yet are still crisp and tender, about 12 minutes. Remove from the oven and drain off the excess oil.

Meanwhile, in 2 quart saucepan over medium heat, melt butter. Add the garlic and shallot and saute, stirring constantly until the shallot is translucent, about 2 minutes. Add the cream and simmer, uncovered, until reduced by one third, about 6 minutes. Stir in grated parmesan cheese and season to taste with salt and pepper.

Arrange the asparagus in an ovenproof serving dish and spoon the parmesan cream sauce over the spears, allowing the tips and bases to remain uncovered.  Scatter the shaved parmesan over the top and sprinkle with the bread crumbs. Bake until nicely browned, about 5 minutes. Serve immediately.

Lastly, I'm on book 3 for the month of April. I really liked Grave Sight and I plan on reading the next book in that series. I actually picked it up at the library tonight and it's called Grave Suprise. I'm currently reading P&P&Z. I blahged about that about a month or two ago. Last night though, I finished Snow Flower and the Secret Fan. Sad, sad book. Sarah and I read it together. It's about 2 girls in 19th century China who are assigned to be laotongs (best friends) for life and they suffer through the chinese tradition of foot binding. A photo is posted below because I was so curious about what this was. They essentially tie your small toes to your heels as a young girl, make you walk on them so that they break from carrying your wait and then they mold the foot to where your weight is supported on the big toe. Ultimately you wanted your feet to be 7 centimeters. I almost can't fathom that. If you are looking for a book that will make you sad, read this. My feelings about it are so conflicted so I can't really tell you whether I loved it or hated it because it's a little of both.



  1. Love the book reviews! Maybe you should send another one down to me on the smelly wilmer express! Miss you!!