I say cursory cleaning, but as mentioned before, I'm slightly neurotic. I had a conversation with the ever-so-patient-Mr. Stranded that went like this:
Mr. Stranded: Hey hon, do you have a preferred way of cleaning the grout on the bathtub walls?
Me: Yup. Use a solution of bleach and water. Spray it on the walls, let sit for a few minutes and then scrub it with a toothbrush.
Mr. Stranded: A toothbrush? Do you have one I can use.
Me (handing him a few toothbrushes reserved for cleaning): Here you go. But don't go crazy. Just do a cursory cleaning.
Mr. Stranded (looking at me bewildered): You want me to do a cursory cleaning using a toothbrush?
Did I mention I'm slightly neurotic? In case you're wondering, he did a wonderful job!
We'll also be celebrating my mom's birthday and my dad's retirement, so had fun coming up with what we hope are the perfect gifts for them. Here's a sneak peak.
What does all this have to do with asparagus? Absolutely nothing. But it goes to show I've been a little pre-occupied this week, hence the lack of posts.
This is another altered Cooking Light recipe. While I grilled my asparagus, I thought it became a little dry this way. I would suggest boiling the asparagus instead.
Asparagus with Balsamic Tomatoes Recipe
Yields: 4 servings
1 lb asparagus, trimmed
2 tsp olive oil
1-1/2 cups grape or cherry tomatoes, halved
2 medium cloves garlic, minced
2 Tbsp balsamic vinegar
1/4 tsp salt
3 Tbsp crumbled goat cheese
12 tsp black pepper
1. Cook asparagus in boiling water 2-3 minutes until tender-crisp. Drain.
2. Heat oil in a large non-stick skillet over Medium-High heat. Add tomatoes and cook 4 minutes. Stir in garlic and cook 1 minute. Add vinegar; cook 3 minutes. Add salt and remove from heat.
3. Add asparagus to pan and toss with tomato mixture to distribute the flavor of the balsamic. Stir in pepper. Arrange asparagus on a platter and top with tomato mixture. Sprinkle with cheese.
Adapted from Cooking Light