LOCATION: In our tiny house in Mission, Texas
WEATHER: Sunny and warmer. High 74
CLASSES: Chair Yoga and 2 Water Aerobics
I was feeling pretty virtuous having walked 12,000+ steps yesterday ……until I talked with a neighbor and asked her how far she walks. She reported that she walks 5 miles every morning, then gets in 20,000 steps each evening. Another neighbors walks 20,000 steps a day and swims at least 70 vigorous laps in the pool daily. Wow! Sure burst my bubble!
There was just my fellow hearty Minnesotan and I doing water aerobics today. Even though the air temperature is warm, the pool is COLD! It is supposed to be a heated pool, but I guess the heaters can’t keep up with the cold night air.
George and I took off for our errands in the early afternoon. First stop was our lovely little library. I had ordered some books and they had them ready for curbside pickup when we stopped by. The building is closed due to Covid.
Next up was Office Depot where I printed and copied handouts for my next two Spanish classes. It is always quite an ordeal. Today, I had a paper jam which caused issues.
While I was doing that, George was busy at Home Depot getting parts to install a catalytic propane heater for Joy, our Airstream. We plan on using this when boondocking in cold weather – hopefully in Newfoundland next spring. I met up with him at the garden center and we bought the planter pots that I was looking for online. (Photos tomorrow).
The final stop was Sprouts, a super nice vegetable/fruit/natural foods store, like a small Whole Foods. We bought lots of fruits and vegetables. It is a great place to buy foods I need for my Jacques Pepin recipes, items that regular grocery stores don’t carry.
We were absolutely pooped when we got back home. Those outings took the whole afternoon!
Another Facebook memory popped up today. Five years ago, we camped along the Pacific, south of Santa Barbara, California. We were right on the ocean. Beautiful!
DINNER: Back to Jacques. This recipe is supposed to be an appetizer, but I considered it our main course accompanied by a tomato and arugula salad.
ASPARAGUS WITH CROUTONS AND CHORIZO
1 pound asparagus, tough ends removed.
1/4 cup olive oil
1 cup chopped chorizo sausage. (Spanish chorizo like hard salami, not Mexican minced chorizo)
1.5 cup croutons – I made mine with a loaf of French bread that was going stale
1/4 cup whole almonds with skins
1/4 tsp salt
1/4 tsp pepper
Cut each asparagus stalk in 3 or 4 pieces.
At serving time, heat the olive oil in a large skillet over high heat. Add the asparagus, chorizo, croutons, and almonds. Saute for 5-6 minutes tossing and stirring so it browns and cooks all through. Add salt and pepper and serve. 4 servings.
George liked it a lot. (He is kind of like Mike-y on that old TV commercial where you can give Mike-y anything and he loves it). I thought it was so -so. Jacques says it was inspired by Spanish ingredients that he likes.