"The question of what it means to be human has now become inextricable from the question of who we are to each other." ~ Krista Tippett
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
Last weekend was surreal... the Orlando hate massacre on Saturday night/Sunday morning... followed by our granddaughter's loving graduation party Sunday afternoon. What a sweet, kind, beautiful girl... it seems like yesterday that she was born! She is heading to Colorado for a national rugby tournament this week.
RECIPE OF THE WEEK
This week's recipe was inspired by our anniversary dinner at Restaurant Alma. I loved the rhubarb with asparagus and we happened to have some fresh rhubarb to use up... a perfect match. We also served the rhubarb sauce with our grilled pork tenderloin... both delicious. Note the cool artisan-made dish for the rhubarb sauce... an anniversary gift from our son's family.
Combine all ingredients in a large saucepan and bring to a boil, stirring until sugar dissolves. Reduce heat and simmer until rhubarb is tender, 15-20 minutes. Blend lightly with a hand blender and chill. Delicious with green vegetables and meats.
- Bunch of asparagus spears, trimmed
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Preheat oven to 425 degrees F. Place the asparagus is a mixing bowl and drizzle with the olive oil. Toss to coat the spears, then sprinkle with garlic, salt and pepper. Arrange spears on a baking sheet in a single layer. Bake until just tender, and 12-15 minutes depending on thickness. Delicious served with rhubarb compote.