We looked forward for the spring and now we realize how much there is to do. My garden is planted and most of it is growing pretty good. The asparagus can be picked sometimes twice a day not that there is so much but I like to have it tender. It certainly does taste good. I made rhubarb sauce and was surprised at how fast it cooked up. It does take quite a bit of sugar but so refreshing. I also add a package of frozen strawberries.
The past week was quite busy. Jon mowed the lawn twice. The first time we probably should have bagged it as had gotten quite long. The second time was a good improvement. I also recall a year when we mowed three times before Memorial Day and not again all summer because it was so dry. Every year seems to be different and we must take it all in stride.
I still attempt to play in the community band and my clarinet didn’t seem to want to produce a good sound or no sound sometimes so after all these years I brought in to be repaired or adjusted or whatever they do. For fun, the technician showed me the latest model and the astronomical price compared to what we paid for mine. One would have to be a professional to have it. I wonder if it sounds any better. By the way, the community band is open to anyone and it is especially nice to have a bunch of younger members. Good practice for them during the summer. I recall the first time I went to community band and they were rehearsing a peppy march. I wondered if I would ever be able to read music that fast. Some may remember Jim Davey Lowe, George Newell, Del Pryor and Tarrud that played for 50 years or more. Concerts in the park will begin on June 7.
James gave me some noodles made with durum wheat. I finally cooked some and made a tuna casserole. A bit drier than my regular noodles but maybe healthier. Not good for gluten-free diets. They live in Amish country and included a variety of jams, jellies, noodles, etc. from there.
Chicken Supreme
1 3/4 cups stuffing mix
1/4 cup Parmesan cheese
3 tablespoons margarine, melted
1/4 cup buttermilk
4 chicken breasts
Place stuffing in large plastic bag, crush with a rolling pin, add Parmesan cheese to bag. Shake well. Place melted margarine and buttermilk in a medium bowl. Mix well. Dip chicken breasts, one at a time, in buttermilk mixture to coat completely. Put chicken in bag, close bag and shake well. Place on a baking sheet. Bake in a preheated 350º oven for 30 minutes. Servings: 4.
Creamy Asparagus Soup
1 tablespoon oil
1 large onion, chopped
1 1/2 pounds fresh asparagus spears, trimmed, chopped
2 1/2 cups fat-free reduced-sodium chicken broth
1 tub (10 oz.) Philadelphia Savory Garlic Cooking Creme®
Heat oil in large saucepan on medium heat. Add onions; cook 5 minutes, stirring occasionally. Add asparagus and broth; stir. Bring to boil; cover. Simmer on medium-low heat 15 minutes or until vegetables are very tender.
Blend asparagus mixture, in batches, in blender until smooth return to saucepan. Whisk in cooking creme; cook and stir on medium heat 2 to 3 minutes or until heated through. 6 servings, 1 cup each.
Grilled Asparagus
1/4 cup Balsamic Vinaigrette Dressing
1 pound fresh asparagus spears, trimmed
1 tablespoon grated Parmesan cheese
Heat grill to medium-high heat. Pour dressing over asparagus in shallow dish; turn to evenly coat asparagus with dressing. Remove asparagus, reserving dressing in dish. Grill asparagus 5 minutes or until crisp-tender, turning and brushing occasionally with reserved dressing. Serve topped with cheese. 4 servings
P.S. Thicker spears are best for roasting or grilling. The bigger the spears, the longer they take to cook and the more grilled or roasted flavor they will have.
Lemon Poppy Seed Bread
1 package (18-1/4 oz.) white cake mix
1 package (3.4 oz.) instant lemon pudding mix
4 eggs
1/2 cup vegetable oil
4 teaspoons poppy seeds
In a mixing bowl, combine the mixes, eggs, water and oil; beat until well mixed. Fold in poppy seeds.
Pour into two greased 9 x 5 inch loaf pans. Bake at 350º for 35-40 minutes or until bread tests done. Cool in pans for 10 minutes before removing to a wire rack. Yield 2 loaves.
