I am beginning to realize I am in shortage of some things:
(a) I have too many recipes to make and too little time. If I cook even 1 every day, I would need to do this for the next 10 years. So in case we like a particular food or crave for something in particular, I would not be able to cook it to finish cooking all the recipes I have in the next 10 years. This also means I cannot accept to eat at any other place – be it a restaurant or a friend’s place nor can I go for any vacations or business trips. So I decided to leave the time factor out and just cook what I want, when I want and update blog accordingly. Which I cannot complete in my lifetime, I will pass over to my children to do.
(b) I also have too less people to feed – the more people I can feed what I cook, the more recipes I can try out and avoid storing old food and having to take care of it. I could get rid of this issue by simply cooking less quantity, but I would really like to feed more people. So some day in the future a restaurant could be the answer to this problem. Let us see how that goes.
(c) Ingredients – I shop more or less once a week for fresh vegetables and fruits and fish and meat. This means the best recipes I can make would be in the beginning of the week when everything is still fresh. As the week wears along, I have to switch to pulses and things that are not of the fresh type anymore. Also I try to shop for seasonal vegetables and fruits. Now to solve this problem, I would need to dedicate some time to sorting all my recipes based on the seasons and work them through. A very tedious task taking into consideration the amount of recipes and papers I have…but some things just have to be done.
Now that I have jotted down my thoughts and worries, it makes me feel better.
Preparation Time: 10 minutes
12 tender green asparagus
½ cup pine seeds
Juice of 1 lemon
Salt & Pepper to taste
½ cup parmesan cheese
2 tablespoons Olive Oil
- Mix the Oil in a bowl along with the lemon juice, black pepper and salt and keep aside.
- Use a potato peeler to shave the parmesan cheese and keep aside.
- Toast the pine seeds lightly in the oven till golden in color and keep aside.
- Now wash the asparagus and cut off the ends on the thick side.
- Hold vertically and using the potato peeler, make shavings.
- Mix this into the bowl with the seasonings.
- Add the lime juice and the pine seeds just before serving.