Umbrellas & Garden Update & Recipe

Umbrellas!  Oh my gosh, so cute.

I quilted s.i.d. around all the applique, then quilted the umbrella spokes.  Next, an echo-ey meander filled in with splish-splashes.

GARDEN UPDATE
Cabbage - check, Peas - check

Potatoes - check, check, check, check, check, check..... Good lord.

Zucchini in the cutting garden - check

Cherry tomatoes almost ready to eat -check

Now, can anyone tell me what friggin' rodent is digging this tunnel EVERY SINGLE DAY?  I fill in this hole every day, and every day it reappears.  It's getting a little bit tiresome.

RECIPE

We have been eating asparagus for quite a while and now I'm also picking peas every day.  Yum.  These combine really nicely in the following recipe.

Sautéed Asparagus and Peas

By Jennifer Segal

Servings: 4

Total Time: 15 Minutes

Ingredients

·         2 tablespoons unsalted butter

·         1/4 cup minced shallots

·         1 bunch thin asparagus spears, ends trimmed, cut into 1-1/2-inch pieces on a diagonal

·         1 cup thawed frozen peas ** I've been using large dice of fresh peas in the pod

·         Salt

·         Freshly ground black pepper

·         1 teaspoon honey

Instructions

1.   Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.

2.   Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp. Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste (I usually add about 1/8 teaspoon more salt and a few twists of pepper) and serve.

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