top of page

November Food Thoughts

Keeping it simple…

Fall brings hearty warm meals but if you want something simple to add to your meal check out this simple and different salad

Shaved Raw Asparagus with Parmesan Dressing -

It took chef Mark Ladner from Food and Wine Magazine to teach me that you can shave asparagus- who know????


  • 2 pounds large asparagus

  • 1 cup coarsely grated Parmigiano-Reggiano cheese (3 ounces)

  • 3 tablespoons fresh lemon juice

  • 2 tablespoons warm water

  • ¼ cup extra-virgin olive oil

  • Kosher salt and freshly ground pepper


  1. Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.

  2. In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.

Tell ME!

I laugh at the idea I never thought to shave asparagus… here are some other I recently learned….

  • CHINET Paper plates make for a great fire-starter— most people don’t get the newspaper these days.

  • Also Doritos and potato chips are great kindling

  • Hydrogen Peroxide and water removed tea stains from coffee mugs.

  • You can save poinsettia plants and not have to buy them every year. Depending on where you live put them outside and have a husband to knows when to water them.

You got any good hacks or have good inside information on the ordinary items in your house?????



bottom of page