On Wed, 30 Jul 2014 08:56:06 -0500, Janet Wilder >
wrote:

> On 7/30/2014 7:40 AM, Janet Bostwick wrote:
> > On Sun, 27 Jul 2014 20:40:36 -0500, Janet Wilder >
> > wrote:
> >
> >> On 7/27/2014 7:04 PM, Dave Smith wrote:
> >>> Lamb loin chops grilled on the gas BBQ
> >>> Fresh green peas
> >>> salad with blue cheese dressing
> >>> veggie kebabs
> >>>
> >>> My wife had picked up a package of 5 Australian lamb chops and
> >>> supplemented them with 2 Ontario lamb chops. I got the two Ontario
> >>> because they were thicker, and I like mine more rare than she does, and
> >>> the other thick one was Australian. I have to say I could not detect a
> >>> difference. They were all wonderful
> >>>
> >>> Fresh peas.... OMG they were incredible. But sheeesh,,, $3.99 a quart,
> >>> 15 minutes to shuck them and there was barely enough for two.
> >>>
> >>> Dessert was a church lady cherry pie.
> >>
> >> I made a rib eye on the gas grill. Served it with almost caramelized
> >> onions, fresh asparagus and tiny peas. Will have rest of meat and
> >> onions tomorrow and probably change the side dish to mashed potato.
> >> Have to eat more asparagus as even the small bunch is a lot for one person.
> >
> > Treat asparagus like cut flowers. Cut a bit off the end of the stem
> > and stand the asparagus upright in a container. Put about an inch of
> > water in the container and loosely cover with a plastic bag.
> > Refrigerate. Asparagus will last much longer this way.
> > Janet US
> >
>
> Hmmm. I do all of the above but the plastic bag. Will go find one
> right now.

Gosh, IMO - asparagus lasts practically forever without wilting. What
on earth happens to it that people think they need to plop it in a
vase with water (and how long do they keep it before cooking)?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila