…enjoying today being my “Friday”.
…hating these budget-induced “mandatory holidays” but loving the thought of 4 days of work in a row!
…wondering what the hell I’m supposed to do with 4 days off in a row.
…concerned that my zucchini problems from last year might be repeating themselves. Some flowers have already started dying.
…eager to put in some new tomato cages and encourage my tomatoes to get bushier instead of taller.
…ready for the garden fresh tomatoes, cucumbers, eggplant, zucchini (hopefully!), and herbs my garden will yield this summer.
…continuing to feel anxious about impending budget cuts, increased publisher prices, and the whole MDConsult/ClinicalKey issue that’s plaguing medical librarians now.
…loving this!

…randomly craving fried chicken. Must be all the KFC commercials I keep seeing.
…hoping I get to go to the pool with The Carpenter and his kids this weekend.
…mad at myself for forgetting to take pictures of the new cabinets in my laundry room that I was planning on sharing with you today.
…in desperate need of a diet coke.

…really excited about trying this recipe. Cooking pasta in a pot with everything else? Sign me up!
…thinking this is hysterical. Y’all know how much I love my lolcats.

…wondering what you are up to??
Now that spring has sprung, fresh vegetables are showing up in (reasonably priced!) droves at grocery stores and farmers’ markets. This is always my favorite time of the year. I love all sorts of fresh fruits and vegetables and I have such fun browsing the produce section of my grocery story and visiting a nearby farm market.
While many veggies are great served steamed or roasted with only simple seasonings, sometimes you want a little something different. Enter this recipe for asparagus and balsamic tomatoes. It highlights the freshness of the asparagus while adding a little something extra to make it sing. I’m not a huge fan of asparagus, but even I liked this when my mom served it at our (almost) weekly Friday night dinners. I think green beans would be a good substitute if you’re not an asparagus eater.

Asparagus and Balsamic Tomatoes
Print this recipe!
1 lb asparagus, trimmed
1 tablespoon olive oil
1 1/2 cups halved grape tomatoes
2 garlic cloves, minced
2 tablespoons balsamic vinegar
Salt and pepper
3 tablespoons fresh mozzarella or goat cheese, optional
Cook asparagus in boiling, lightly salted water, until crisp tender, about 2-4 minutes. Alternately, you can steam the asparagus in an asparagus or other vegetable steamer. Drain asparagus and set aside on a serving dish.
Meanwhile, heat olive oil over medium-high heat in a large skillet. Add the tomatoes and garlic; cook until the tomatoes begin to break down, 5-7 minutes. Stir in the vinegar and cook for another 2 to 3 minutes until it looks syrupy. Season to taste with salt and pepper.
Pour the balsamic tomatoes over the asparagus and top with cheese, if desired. Add more salt and pepper if needed.
-Adapted from The Well-Fed Newlyweds
This recipe for “Asparagus and Balsamic Tomatoes” is linked to Totally Tasty Tuesdays, Tempt My Tummy Tuesdays, and Tasty Tuesdays