A sure sign that spring here, and Easter is near is the price of asparagus. Now that the price is manageable and the Asparagus is in season, take this opportunity to use it in many dishes. I will give you a couple of asperagus recipes I use.

My mom was a fabulous cook. But she like many women of her era over cooked their vegetables. Well Asparagus is no execution. My mom used to boil her Asparagus to death! When the asparagus come out it was mussy and limp. My most favorite way to cook asparagus is to roast it. Roasting retains the color, and enhances the flavor.

1 lb Asparagus'

1 Tbs. olive oil

1 Tsp. kosher salt

All the above ingredients are not exact amounts. Preheat oven to 450. Wash Asparagus and trim off hard woody bottoms. Lay asparagus in cookie sheet. Drizzle with olive oil and sprinkle with Salt. Roast in the oven for about 10 minutes. While roasting, shake the pan a few times so asparagus is cooking evenly.

Now you can just munch it down, or I have my all time favorite salad I use asparagus in. It would make a wonderful Easter dinner salad or nice spring salad.

serves 6-8

Dressing

2 cups mayo

1/4 cup white wine vinegar

1/2 cup chopped fresh chives

2 Tbs. water

2 garlic cloves, minced

Whisk together dressing ingredients. Season with salt and pepper to taste. Make early in the day so flavors can blend.

1 Lb asparagus (roasted)

Lettuce, I like a nice spring mix

1 lb cooked shrimp

cherry tomatoes halfed

A note about lettuce. I like a nice head of leaf lettuce, so I can wash it my self. I really don't like bagged lettuce. I don't think they are washed well or are fresh. Plus it's alot cheaper to wash your own. One Items you need is a Salad spinner. They are inexpensive and wonderful for spinning dry almost anything. Ok back to the recipe...

Place lettuce on plates. Arrange shrimp, tomatoes and asperagus on top of the lettuce. Drizzle on dressing... It will be a hit.

This week I will post a couple of other asparagus recipes. Plus we will see how my own asparagus patch is doing. I also have to show off my French asparagus dish. No not a recipe, but an actual dish used only for serving asparagus. Got to love the French!

This weekend I had the pleasure of hanging out with the grandkids, Max and Mimi. Now when you're at grandmas there is always cooking going on. When I have guest or family over I always ask them what would they like for dinner. Well the grandkids are no exception. When I asked them what they wanted for dinner the reply was "we want to make our own Pizza" So we hurried to Maceys, their favorite grocery store and bought the fixings. The cart had mozzarella, pepperoni, mushrooms, olives, tomatoes and basil. You are asking, were is the bottled pizza sauce? Oh, no no no not at the Nelsons we make our own sauce. It's easy, fresh and GOOD! You might think, they are just kids why go through the trouble. Well my grandkids have very sophisticated pallets, they like good food too! for example Mimi, Max and I had a can a sardines and crackers for a snack.

When is winter going to end? Here I sit crossing fingers and toes, hoping that all is well with the Lavender crop. Only Spring will tell.

Not only has the Lavender been sleeping, but I feel like I've been moving in slow motion all winter, in a sleep like daze. This is evident in the lack of post. But I am waking up in anticipation

of spring and warmer days ahead. I Am involved in a "Master Gardner" course. Just thinking of , planning and ordering seeds for the new spring garden has done much to awaken my sleepy mind. And a hope for warmer days ahead. Whats in store for the New Year? Lots of new recipes. And new and amazing gardening tips I learn from the "Master Gardner" course. One Tip I have already learned

is that Gardening has exploded the last couple of years. This has resulted in a seed shortage. So order or buy your seeds early for best selection. Cheers

love Grandma Peggy

Me, I'm not a movie critic, but I have to give the new Movie "Julia and Julie" 2 big thumbs up.  Mind you I might be a bit prejudice.  I do love Cooking, France and Julia Child.  I am lucky enough to have in my possession "The Book" (mastering the art of french cooking)  Some years back as I was helping my mother in law clean out, wash up and organize her kitchen.  She gave me her copy of " Mastering the art of french cooking"  The book is well loved and used.  after all it's a 6th edition and was printed in 1964.   

I won't and can't compare myself with Julia Child.  But as she did I spent some time in France.  And like her wanted to find things to do to fill my days while the children were in school.  I'd browse the numerous Marches. For example the Versailles Marches was

on Tuesdays and Sunday.  St. Germain Wednesday and Saturday.  I learned not to touch the fruit or veggies but simply point and let the vendor touch.  I too took many cooking classes.  One was in the basement of the Ritz.  But my favorite was a two week course taught by  young American chief who once was the personal chef to the Rothchilds.  Four of us cooked every day in her small  kitchen.  I learned allot but mostly I Cherish the memories.

Well on to my favorite recipes in Julia's book.   I will share them periodically, but since I've been so inspired by the movie I'll share my top five in the next two weeks.  Here we go....

MOUSSELINE  AU CHOCOLAT

4 egg yolks

3/4 cups fine sugar

6 oz semi sweet baking chocolate

1 1/2 sticks softened unsalted butter

pinch of salt

1 tbs. sugar

Beat the egg yolk and sugar until the mixture is thick, pale yellow and falls back on itself foaming a slowly dissolving ribbon.  Then set mixing bowl over the not quite simmering water and continue beating for 3-4 minutes until the mixture is foamy and too hot for your finger.  Then beat over bowl of cold water for 3- 4 minutes until the mixture in cool and again forms the ribbon.  It will have the consistency of mayonnaise.  

Melt the chocolate over warm water.. remove from heat and beat in butter a bit at a time, to make a smooth cream.  Beat chocolate into egg yolk mixture.

Beat egg whites with salt until soft peaks are formed: sprinkle on the sugar and beat until stiff peaks are formed.  Stir in 1/4 of the egg whites into the chocolate mixture.  Fold in the rest.

Refrigerate at least 2 hours or over night.  Can be served with whipped cream.  Bon appetite

* please don't use your generic chocolate chips.  Like the forward says this book and the recipes in it are for the occasional splurge.  So go out and buy a really good chocolate!