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A reader at More Thyme Than Dough recently left a comment at the Sly Lemon Pie recipe post. Actually, the comment was really a recipe.

This is what Crystal wrote: “That is such a funny coincidence. I just made the same thing this morning using mango juice concentrate and vanilla ice cream. I’ll be serving with a blueberry coulis.”

 Isn’t that a great recipe? What a delightfully fresh fruit combination. I wanted to share this with you in case you wanted to try it. I know I want to, and will!!!

Thank you for sharing, Crystal.!!!!

I really appreciate the comments you all leave. Several of you mentioned you too like the TV show, Burn Notice. I always knew visitors here have intelligence and class.

Thank you also for the many compliments about my writing. I only wish you had been my teachers when I was still in school.

Thank you also for the comments about the pictures I show with the recipes. I am glad you like them and find them helpful.

More Summer’s Bounty

I have done quite a few fruit recipes in the Summer’s Bounty series, so I think it is time I did a vegetable recipe. I know I did asparagus in the Spring Vegetables post several months ago, but I have another wonderful and quick and easy asparagus recipe that is simply delicious. It can be used as either a side dish or as a salad. This recipe comes from Cooking For One Is Fun, by Henry Lewis Creel. All I did was increase the amount of the ingredients.

Featured Recipe: Asparagus Vinaigrette 
This is what you will need for 3-4 people:

1 bunch of asparagus

Dressing Ingredients

4 tablespoons olive oil

1 teaspoon wine vinegar*

1 teaspoon Dijon mustard

1 teaspoon chopped shallots

½ teaspoon minced parsley

Here is what you do:

Cut the woody ends off of the aspapragus.

Steam the asparagus till crisp tender. (I do this in the microwave. You can do it on the stove in a steamer basket.)

Mince the shallots and parsley.

Now assemble all of the dressing ingredients in a small jar with a lid.

* Mr. Creel does not say what kind of wine vinegar. I use red wine vinegar. Use what ever kind you like. I have played around with various wine vinegars, but my favorite is red wine vinegar.

Shake well, and pour over the asparagus. Serve at room temperature.

 Cost 

1 bunch of asparagus                        $1.78

4 tablespoons olive oil                       $0.70

1 teaspoon wine vinegar                   $0.05

1 teaspoon Dijon mustard                 $0.02

1 teaspoon chopped shallots             $0.18

½ teaspoon minced parsley              $0.05

Total Cost = $2.78
Cost per person for 3 people = $0.93

Sometimes I eat this as a meal with a whole grain roll and some butter. It is quite filling that way.

However you eat it, Bon Appetite!!!!

Quote of the Day

If you want others to be happy, practice compassion. If you want to be happy, practice compassion.   

Dalai Lama

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