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Hope you all have a great and safe weekend

I stop in once in a while and follow all you scallywags. Finally sold our place on Erie in March, minutes before interest rates went up. Ridiculous price but I'm not arguing, We have looked at every hi rise condo for sale from Oakville to Niagara Falls, a large condo is maybe 700 sqft, maybe for only 1 plus million smakers. We are investing the cash we have, wisely I hope, and renting a place in Ft. Erie. A few Goodfellas I know tell me if I give them the cash I can get 15%, weekly! Sorry Tony I saw that movie. Enjoy the summer all.

Looking good Mr B. Need one of these 🇮🇹 To confuse them! Arrived here today in 1960.

Beauties! Very patriotic

Fresh Asparagus is still in season. Last week IG had nice young spears on sale. I bought 4 lb of nice younger pinky size. Anyone here enjoy cream of Asparagus soup? I happen to have a great recipe for a non dairy concentrate that you freeze in containers and then mix with equal amount dairy. Back in the 90's when I moved to the country there was a local farm that sold fresh asparagus each spring and also this soup concentrate. It was all on the honour system, they had a fridge in the open garage where you'd pick up and leave the money. Well a few years later some lowlife stole all the cash and of course they basically had to shut it down and ruin it for everyone. Anyway, about 20 years back I dropped in on Bernie and asked him if he would share his soup concentrate recipe with me. He said to come back in a couple days and he'd get his wife to type it up for me. Still have it. Didn't make it for a long time actually but it got resurrected on a whim looking at spring sales a few years back and it's like I'd forgotten how good this cream soup was. So we did a triple batch and then a double the next year. Ran out since then and I decided it was time this year to transfer all those empty containers taking up room back to the freezer. I did 2 triple batches in the last couple weeks. The big change in the base recipe this year was to add wild leeks to the pot while it simmers, after trying the first batch there was no doubt I was doing it again. Not to take away from the original recipe at all. I used a quality immersion blender in the large pot, so much better than dealing with transferring to a plastic blender. Here's some pics to give you an idea. Better than any restaurant I'd wager easily. I've got 30 containers frozen now, each one gives two smaller bowls, just perfect for part of a nice meal. Cheers

Thanks

Parking for your vehicles and boats on the main land and access