“Whoever thought a tiny candy bar should be called fun size is a moron.” Glenn Beck
No, this post isn’t about candy. I only eat candy in private in order to maintain the illusion that I always eat healthy. This post is about two different small things which, by themselves, wouldn’t make a complete entry and would force me to tell you things about myself or my family that could be used against me/us at a sanity hearing.
So first we’ll talk about asparagus. For those of you who grew up eating it out of a can because your mom was determined to get veggies into your little bodies, I apologize. I also urge you to try asparagus again, but this time starting with a bunch of fresh. Remember, when you purchase fresh asparagus the stalks should be straight, firm, and tall like little soldiers.
Next, take the time to either sauté the asparagus in some butter until it gets anywhere from lightly browned to crispy or, toss it with a bit of oil and salt, place it on a baking pan, and roast it at about 400 degrees, turning it once, until it gets a little color on it. An option to turning it is to shake the pan about every 5 minutes. This whole ordeal takes about 15 to 20 minutes, I think.
This is my favorite way to make it because it requires little effort. I’m like that. It ends up looking about like this.
Good grief, that stuff is delicious! It makes a nice side to just about any meal. It’ s even good for a snack.
The other item I’m going to drone on about is dried onions. About 100 years ago I purchased a jar of chopped, dried onions. I really can’t remember when I bought it, but somehow the jar was seldom used because it got lost in the back of my spice cabinet. Well, researching this amazing ingredient on line, I found out all sorts of fascinating information.
I found that dried onion equals freshly chopped onion at a ratio of 4 to 1. All you have to do is soak the dried onion for about 15 minutes, drain off the excess water, and use the re-hydrated onion in any dish where you’d use fresh chopped onion.
How long does this product keep? My mystery jar, which was purchased who knows when, doesn’t expire until 2021. I’ve just begun to use it and it might be my new go-to ingredient for easier cooking. No more chopping onion. No more crying my eyes out just so my family can have chili or meat loaf or onion dip.
I think I need a nap. The onions can soak while I regroup. That might take longer than 15 minutes. Whatever.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.