This and That and Spring Time Asparagus

Mr Squirrel has been giving us nothing but problems. We moved the nut feeder over in front of our window and hung it from the eaves, thinking that it would make it a bit harder for him to access it, but he just jumps from the drain pipe and hangs on for dear life as it swings about while he feeds. We have even tried putting an old pizza pan on the top of it thinking it might make things a bit wobbly, but nothing works. He is determined to feast on the nuts regardless, even though I went out and purposely purchased nuts in the shell specifically for Todd to put out, thinking that the Mr Squirrel would go after them instead! Oh how misguided I was. Mr Squirrel completely ignores them. I suppose he is lazy and prefers the easy way out!



Mr Crow has been enjoying them though and it has been quite fun to watch him hammer them open with his strong looking beak. Did you know that crows mate for life? It's quite true and there is actually a pair of them that comes together, although only one feeds at a time, whilst the other one waits in the tree. I think this one in the photo must be the female as the other one has a much stronger looking beak that is quite a bit thicker!

You've probably noticed that I have my Esty shop up and running now. After much encouragement from friends I have decided to sell prints of my artwork. It is amazing to me that people are so interested in it. They're only little paintings to me, and while I really enjoy doing them, and am somewhat proud of them when I am done, I guess I don't really see them as all that special in the world of art. I mean, they are hardly Van Gogh's or Rembrandts! I guess they are cute though and I do really get a lot of pleasure out of creating them. Hop on over to my new page BLOSSOM TIME CREATIONS if you are interested in having a peek. I'm really quite proud of it. I am not the most technologically aware person in the world and I have even managed to make myself a banner for my Esty shop and even put words on it!



We had such a lovely day here yesterday. The sun was shining for most of the day and it got quite warm in the afternoon. Warm enough that Todd was able to sit out in the garden and read and Jess enjoyed being out there with him. She's a funny dog, in that she doesn't really like being outside by herself. She likes one of us to be out there with her.

I took advantage yesterday of some lovely Italian Asparagus that I got at the store that had been marked down. It looked perfectly good to me and I can tell you it tasted lovely steamed and served up with a delicious Caper Vinaigrette last night along with some steaks I grilled. This vinaigrette also goes very well drizzled over grilled fillets of any mild flavoured white fish. It's really quite yummy!



*Asparagus with Lemon and Caper Vinaigrette*
Serves 4

I think I got this out of an old Good Housekeeping magazine. I have had it stored in my old Blue Binder for a number of years now. It's one of my favourite ways to dress up early spring asparagus, and is really quick to do. This is a great one for dinner parties as well as you can make it up ahead of time. It keeps well in the refrigerator for several hours. Just bring it to room temperature before serving for the best flavour.

1 pound of fresh asparagus, washed, dried and trimmed
1 tsp salt
the juice of 1 lemon, divided
1 TBS capers, drained and chopped
2 tsp Dijon mustard
1 tsp caster sugar
1/2 tsp freshly ground black pepper
3 TBS extra virgin olive oil

Place the trimmed asparagus in a large skillet and cover with cold water. Add the salt and 1 TBS of the lemon juice. Bring to a boil and then reduce to a simmer. Cook for about 4 to 5 minutes until crispy tender. Do not over cook.

Drain immediately and then run cold water over it to stop it from cooking any further. Drain again and set aside while you prepare the vinaigrette.

Whisk together the remaining lemon juice, capers, mustard, sugar and black pepper. Slowly drizzle in the olive oil, whisking the whole time to that it emulsifies and thickens. Toss the cooked asparagus with a bit of the vinaigrette and then drizzle with the rest when you are ready to serve.

This is nice served warm or at room temperature.