Hole in My Head

There is that expression... I need a new ______ like I need a hole in my head.

Meet the new hole in my head.

I've got quilts piled up, I am still not 100% after the surgery, and there are other projects waking me up on the morning. But I HAD to start a new quilt. No deadline, no specific audience, no definite plan.

And here are close to 20 fabrics cut into 5'' squares. They will be turned into some sort of half square triangle creation. The fabrics are from this pile, courtesy of Traditional Pastimes, with a few more added for good measure. It's a pile that is both calming and energizing. It makes me smile.

Asparagus Pico de Gallo

My Mom used to live in Texas. That isn't useful information to anyone, really. It does, however, explain how I came to know of Pico de Gallo. Until I went and spent my last university spring break with her in South Texas I thought that what you scooped up with nacho chips was salsa. In fact, at that point in time nachos were only served in bars, drenched in cheese, olives, and green onions with a side of insipid salsa and sour cream.

Oh how South Texas showed me the way.

First off, nachos are indeed what they serve in the bar. Fried tortillas are what nachos pretend to be. The tortillas that didn't get eaten that morning get cut into triangles and fried for snacks. Pico de Gallo is a bowl of finely chopped and uncooked tomatoes, onions, hot pepper, garlic, and lime. Pico de Gallo is always served with those fried tortillas. Sit on the beach in South Texas where you can order any beer and it will come with fried tortillas and Pico de Gallo. It is about the most perfect bar food, beach or not.

I'm nowhere near a sandy beach and I'm pretty sure any Texan would shoot me for this addition, but here you go: Asparagus Pico de Gallo. I was craving the spice, I had the fried tortillas, and I was staring at a large bunch of asparagus in the fridge. All that was left was the beer. And, of course, the beach.

Asparagus Pico de Gallo

Makes 2 cups

10 stalks asparagus (choose the skinny ones)

2 plum tomatoes

1/4 medium red onion

1 clove garlic

1 jalapeno pepper

1/2 lime

1-2 tbsp chopped cilantro (optional)

1. Steam the asparagus for 1 minute, if you prefer not to eat it raw.

2. Finely chop the asparagus and tomatoes into 1/2 dice or smaller. Keep the tips of the asparagus intact. Finely chop the onion, garlic, and pepper. Toss them all together in a bowl.

3. Juice the lime and add the juice to the vegetables. Add cilantro if you're using. Stir once more and serve.

Asparagus, Dill, and Feta Quiche

Eggs are always a go-to meal in our house. We always have an abundance from our biweekly delivery from Elmar, the Eggman. With asparagus at its peak right now the two ingredients combine well for a great, easy family dinner. This crustless quiche is perfect for a weeknight dinner or weekend brunch

While asparagus has a unique flavour, it is a mild green taste. That means it pairs well with so many other flavours. You could turn this into nearly any other flavour combination. Try asparagus with lemon, parmesan, and pancetta, or tomatoes and provolone. Perhaps cheddar, ham, and green onions with the asparagus. Or salmon and lemon. This time around I chose feta and dill, family favourites in my house.

Asparagus, Feta, and Dill Crustless Quiche

Serves 6-8 as a main course

1 tbsp butter

1/2 cup bread crumbs

1/2 bunch of asparagus

8 eggs

1 cup milk

1 tbsp chopped fresh dill

1 cup crumbled feta

1. Preheat oven to 400 degrees F.

2. Butter a deep dish pie plate. Toss the bread crumbs into the plate and roll around to cover the sides. Pat in an errant crumbs.

3. Clean and chop the asparagus into 1 inch pieces. Place in a small pot, season with salt, and add about 1 inch of water. Cook on high heat, covered, for 1-2 minutes. Drain immediately. Pour into a bowl and leave uncovered while you prepare the rest of the quiche.

4. Crack the eggs into a large bowl. Add the milk and whisk well. Season with pepper, a little bit of salt (the feta is salty, so you don't have to add that much). Add the 1/2 cup feta, dill, and the asparagus. Pour into prepared pie plate. Top with remaining feta.

5. Bake for 40-45 min until the top is puffy and golden. Let cool for 5 minutes before you serve.

Looking Down

Inspiration comes from the strangest spots.

There I was, insanely groggy from anaesthetic and painkillers, looking down at my hospital gown, and all I can think is, "Gee, that would be a cool quilt."

I debated snitching the gown and using it for fabric. But for one, that would be wrong. Two, the health care system doesn't need any more shortfalls. And three, it was a poly/cotton and I'm a fabric snob. I remembered that my camera was in my purse, asked the nurse for a bit of help, and snapped a photo.

Surgery is in the past now. Recovery ahead. The anaesthetic did me in more than it ever has before. My sister so kindly pointed out that I am getting older after all. But the knee is doing okay, better than I expected. I'm hoping that with more time and some therapy it will indeed be more or less 100% as the surgeon hopes. I'm anxious to go for walks with the girls, ride my bike, and test it out. Baby steps.

For now maybe I'll work on some sketches...