This cartoon was stolen from How to Geek. They do have some good ones.
Opening the book I expected Liz to have written something and signed it. It was a delightful thank you note. Then I turned another page and there was a dedication to me as Jo Wake. The grandmother of dragons. I was thrilled to see that and emailed Liz straight away with my thanks. Never had a book actually dedicated to me before. It makes one feel pretty good. In case you are wondering, I am honorary grandmother to Father Dragon of Dragon on a Mission fame.
So do read this book, I thoroughly recommend it. It is not just a straight girly romance - there are some rather nasty characters in it not least of which is the heroine's mother. Nothing romantic about her at all. Once again, thank you Liz both for the stories you write and the book you have sent me. Follow Liz at http://www.eseckman.blogspot.com.
I guess I was wrong, they are not just replacing the walls of our balconies. Today they are drilling out the floors. These are two, somewhat dusty, pictures. I was pleased to see there are metal bars underneath, I always wondered what held the balconies in place. Now I know.
They are drilling out the concrete. I am not sure how far back at the moment as they are standing on it and the one underneath is obscured by the platform. I was also told that once they have finished the wing they are on, opposite us, they will be going to the other side of it and not to us. I do hope that's wrong. Seems illogical to me anyway. But what do I know? I checked this out with someone who should know and that is what they are doing. We will not see them working on our wing until next year, at least.
I had forgotten this recipe. Lobster is not that available to me so I have never tried it although lobster is one of my favourite foods.
Asparagus and Lobster Crêpes with Fines Herbes Hollandaise Sauce
1 lb asparagus, ends trimmed
Cooked meat of 1 large lobster, or 2 lobster tails (about 1 1/2 lbs loster before cooking)
sprinkling of salt plus 1/2 tsp.
2 Tbs white wine vinegar
1/4 cup water
3 large egg yolks
3/4 cup unsalted butter, softened and cubed
2 Tbs lemon juice
white pepper to taste
1 Tbs fresh tarragon, finely chopped
1 Tbs fresh chives, finely chopped
1 Tbs fresh chervil, finely chopped.
1. Preheat oven to 300°F.
2. In a large pot, steam or boil asparagus until just tender, about 10 mins, cool under cold water, drain and set aside.
3. Coarsely chop cooked lobster, set aside
4. Prepare crêpes.
5. Divide the asparagus into 8 separate bundles. Place a bundle in each of 8 crêpes, sprinkle with salt and roll to enclose. Place asparagus in a glass baking dish, top with lobster and cover with foil. Just before serving, and no sooner, place in heated oven for 15 mins to warm through.
6. In a small saucepan over medium high heat reduce (boil) vinegar, water and 1/2 tsp salt until approximately 3 tbs remains, remove from heat.
7. Lower heat to medium-low, add yolks to pan and return to heat, whisking constantly until foamy and lightly thickened. Make sure not to scramble eggs; if the eggs begin to cook too quickly pull off the heat and whisk vigorously to cool slightly before continuing.
8. Begin to whisk butter into pan 1 cube at a time. Once all the butter is incorporated, whisk in lemon juice, white pepper and fresh herbs. Use immediately.
9. Place two asparagus crêpes on each plate and top each with some of the warmed lobster. Spoon Hollandaise overtop, serve immediately
Have a great day