Wednesday

I finally fell asleep late Wednesday morning. Consequently, I didn't wake up until almost 8:00 AM. I told myself I must eat something, so I made soft boiled eggs for breakfast.

I went outside and turned on the sprinkler out back for 30 minutes (I had checked the rain gauge Tuesday afternoon and that nice rain I spoke of didn't leave more than a trace in it).

After that, I shaved and showered. Then I watered all the container gardens (two of the four hanging baskets are about gone now, so I took them down). Some of the grape tomatoes in the topsy-turvy planter are starting to ripen!

I cut up one of my last two apples, salted the slices and was watching the news at noon when something occurred to me. I have very little appetite (I've lost 10 pounds over the past week) for a real dinner, but fruit still appeals to me. So, the obvious answer is to get more fruit!

I put on my long pants and, after fussing with the seatbelt, I headed out to Westborn. Since I was there anyway, I got the ingredients to make some cream of asparagus soup. Now, you all know by now I like to make soup. Why? Well, you have periods of prep work (which I enjoy) followed by long stretches of simmering (where you can walk away).

So, I got back home, treated the cats and unpacked my goodies. For fruit I got three peaches, three black plums, three pluots (don't ask me! I thought they were plums, but they must be some sort of hybrid), a granny smith apple and a gala apple.

For the soup I bought two pounds of fresh asparagus and a pint of organic sour cream. I tried to get some Hungarian hot paprika, but all they had was sweet.

I sat for a while and let the pain pill I took start to work. Then I got to work.

I melted a half stick of unsalted butter in my Dutch oven pot (heavy bottom, even heat). Then I saut�ed 1/2 cup of diced Vidalia onion and one clove of minced garlic for about five minutes (you want them soft, but not brown). I seasoned that with a little kosher salt and fresh ground pepper.

I trimmed the asparagus and cut it into one-inch lengths. I added that to the pot and saut�ed it for another four minutes. Then I added six cups of chicken stock and brought it to a boil. I reduced it to a simmer and let it cook for another 30 minutes (until the asparagus was very tender).

I used my immersion blender to puree it until it was smooth. Now, for those of you who do not have an immersion blender, you can, of course, just use your blender or food processor. However, I must add the obligatory Amy and Dad warning.

"When blending hot liquids: Remove liquid from the heat and allow to cool for at least five minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid or remove the little cup. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth." Otherwise, your kitchen ceiling will be asparagus green!

Once I had it completely smooth, I added in the room temperature pint of sour cream. I taste-tested (needed nothing! It was perfect!) I let it cool down and put it into freezer containers.

It was now about 6:30 PM, so I took out the three pounds of ground chuck and cut it into thirds. I froze two pounds (in one pound packages) and put the other pound into my skillet. When it was browned, I drained the grease and, after using my One Touch can opener, I added a can of Manwhich. (Yeah, I know, real cooking chops versus fast food stuff. Hey, I do what I can, okay?)

When it was warmed I ate two of them on hamburger buns along with some potato chips. I watched some great TV until 11:00 PM and then headed to my chair and sleep.