It was one of those weekends where all my plans went topsy-turvy, but ended up being beautiful anyhow. 🙂 I spent two peaceful days at home trying to stave off a bad cold with fresh juices and cup after cup of hot tea.
It turned out to be just what I needed, and all sorts of lovely things happened. 🙂
Every day since I moved here, one of the tenants has motored past my window on his electric wheelchair into the trees overlooking the creek. Various friends would join him there and they’d just hang out by the creek chit-chatting and enjoying the view. A couple of times he knocked on my door to let me know that he’d be using the garden hose outside my door, but I had no idea what he was up to. Until today. 🙂 I was sitting, looking out my window when I noticed that the usual green swath of meadow under the trees was now punctuated with spots of bright color. When I saw that no one was about, I strolled over to see what had transpired. I found this. 🙂
And this. 🙂
How I smiled. 🙂
Saturday I was a homebody and thoroughly enjoyed the peaceful respite. I listened to Jeeves and Wooster while I puttered, grinning at lines such as: “Young ladies, Jeeves? Fiends! Fiends, I say!” 🙂
I had a wonderful nap in the sunshine streaming through the sliding glass door…
…then decided I’d better start cooking my meals for the week.
My fridge was stocked with a bag of fresh green beans, a bundle of new asparagus and a bowl of shredded chicken, so I pulled them out and set to cooking.
With the green beans…
…I made Roasted Green Bean Salad with Shredded Chicken, Lime and Cilantro.
With the asparagus…
…I made Roasted Asparagus with Toasted Parmesan. How I love those crispy, salty ends!
And with the rest of the shredded chicken? Well, I’ll tell you about that in a couple of days. 🙂
Roasted Green Bean Salad with Shredded Chicken, Lime and Cilantro
Ingredients:
1 pound fresh green beans, washed, trimmed and cut in bite-sized pieces
1-2 Tbsp olive oil
Salt and pepper to taste
1 cup shredded chicken
1/2 cup fresh cilantro, chopped coarsely
1/4 cup fresh lime juice
1/4 cup olive oil
1 Tbsp grainy Dijon mustard
Salt and pepper to taste
Directions:
- Preheat oven to 400 degrees.
- Toss green beans with olive oil, salt and pepper. Spread in single layer on baking sheet. Bake 20-30 minutes, stirring every ten minutes to prevent burning. When done, set aside to cool.
- Whisk together lime juice, olive oil, mustard, salt, pepper and cilantro. Add chicken.
- Mix everything together with green beans and serve.
Roasted Asparagus with Toasted Parmesan
Ingredients:
1 bunch asparagus
1-2 Tbsp olive oil
Salt and pepper
1/2 – 3/4 cup freshly grated Parmesan cheese (pre-grated cheese will not melt properly)
Directions:
- Preheat broiler.
- Arrange asparagus on baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roll gently with hands to coat evenly.
- Broil for 3-5 minutes until asparagus turn bright green, then remove.
- Nestle asparagus close side by side, sprinkle with Parmesan and return to broiler.
- Broil 3-5 minutes longer until cheese is toasted and asparagus ends are crispy. Serve immediately.