Good Morning

Morning

Lucia is here, my cleaning lady, looking after my shower, bathroom and kitchen so I am a little later this morning. While she is busy with her work, I have been cleaning the windows. As it is later the sun has risen illuminating an almost cloudless sky which is even blue. It really looks like it will be a good day today, although it is never certain. It needs only one rain cloud and the day is ruined.

Yesterday it rained all afternoon, mixed with snow and so I did not go anywhere. I so wanted to have a look at the monthly market, but there is not so much happening in such weather and so I made myself comfortable for a nice sleep after lunch. I was also a little exhausted. The problem with this MS thing is that it never tells you what it might do next and I had a stupid attack whilst shopping in the morning. I came through it OK but was very giddy and my legs were doing what they wanted to do, meaning I almost fell. I was glad when my list was complete and could return to the car. As soon as I was sitting down I felt OK again. Our supermarket has no seating opportunities in the actual store, only after the cash desks and then I do not have far to my parking space.

Today I feel better, but am not sure whether I will be wheeling along this afternoon. Mr. Swiss should make an appointment with his doc as she has not seen him for some time and he will need a chauffeuse. He has a definite appointment with another doc on Friday afternoon which certainly does not suit my timetable as Friday morning is week-end shopping, but I will survive I suppose.

Asparagus

And look what I am cooking for lunch. It will be an asparagus risotto when it is finished with rice. Our Swiss asparagus season only really begins in March, and we have mainly the white ones, but these are an import from Mexico (the ones that flew over the wall that has not yet been built). The local supermarket had them at a reasonable price, so I decided to make the most of it. I will peel them and chop them in pieces and fry them and then add the risotto rice, some saffron and a little white wine and cook them. It will be something completely different and you can sprinkle some parmesan cheese over it when cooked, according to taste.

I will now move on to start the meal. Have fun, see you later.

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13 thoughts on “Good Morning

  1. How funny; I cooked my first green asparagus on Friday, also bought from a supermarket in CH….. The green ones don‘t need much work, only peel off the bottom third, they are so tender that they only need a few minutes in the pan, a dash of either butter or a fine oil and lots of Parmesan. I like them with dry cured ham too and I always make a ‚dip‘ to go with them. I use (whatever is more readily available) Greek joghurt or Fromage blanc with lots of fresh herbs, some seasoning and as it‘s not really the time of fresh herbs now, I chop up finely my beloved ruccola (rocket, arugula) – a treat!!!! This time I didn‘t even add any salt and yet they tasted heavenly…. I do envy you a bit now that I‘m feeling the mouth watering unbecomably 🙂

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  2. Such pretty pictures. Last weekend in the dollar bin at the grocery store …. I got two bags of asparagus … fortunately the place where we shop identifies produce while it is still in reasonable condition for the dollar bin. I grew up working in my grandfather’s grocery store so have a lot of experience in cleaning vegetables that are a little dicey, When I saw the asparagus I knew I had a precious treasure. Usually it is only white or red onions, sweet potatoes, … things like that …. So I took the asparagus home and spent Sat evening cleaning the spears, then running them through boiling salted water for just a minute before plunging them into ice water like I see on the cooking shows. The result is two bags in the basement freezer of asparagus spears. I saved some to make a cream of asparagus soup (and put a little frozen crab in it …) and yum yum. Hope you have a great day and enjoy your asparagus. SLP.

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    • I had never seen or ate asparagus until I settled in Switzerland, so I just followed Mr. Swiss instructions. And the sauce hollandaise is a powder in a packet in my case to mix. I don’t make it myself

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  3. Good Morning! Those are nice chrysanthemums, and asparagus too. The Salinas Valley grows a lot of asparagus. When I was a starving student, we used to eat the flower stalks of the yucca as asparagus. It is related, and tastes very similar. However, instead of cooking a bunch of stalks, we cook just one big stalk, and slice it into patties, like vegetative hamburgers. The tough exterior gets peeled off after slicing.

    Liked by 1 person

    • Some of our early asparagus is imported from the States, but mainly South America. I did not realise that you can eat yucca stalks. We have more the white asparagus, European origin, than the green

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