Off to the library

Linda wanted to go to Pickler to check out some movies. She's been talking about it for a few days, but today was when we finally made time to go. We parked at Violette, which seemed about as close as you can get. It was still too far to go.

Linda walked from VH with both canes. Her walking was really quite good, better than she does in her PT sessions. As far as prompting to "straighten up" and "stand tall" and so on, she says I am even more on her case than the therapists. I tease her and taunt her and prod her. But I think I do it in a nice way that is fun and encouraging (and could probably get me sued for harassment if I weren't her husband).

We weighed her on the scale. It's tradition. Linda has been weighing in on that scale for 17 years. We don't know if it is heavy or light or accurate. It doesn't really matter, since relative change is often what you want to know about. She told me today that she is the heaviest she has ever been. She even weighed less when she was pregnant. I think that bothers her some. But food just tastes soooo good.

She was too tired to go upstairs, so Ellie and I checked out the movies while she rested. When she was ready, we made the return trip to the car. She pooped out half way, so we sat on the pavement outside the physical plant to rest. Then about 70 feet from the car, she wore out a second time, clearly tired. I gave her a piggy-back ride the rest of the way and saved her the trouble of walking.

It'll be a while before we tackle that particular route again.

Soup's on

I made cream of asparagus soup for dinner tonight. It is one of the fancier things I cook but it is very yummy.

1 lb fresh asparagus

1 cup chopped onion

2 Tablespoons butter

1/4 cup flour

1 1/3 cup water

1/2 cube vegetable bouillon (i.e. for 1 cup)

2 2/3 cup milk

3/4 teaspoon died dill weed

3/4 teaspoon salt

1/4 teaspoon black pepper

1 Tablespoon soy sauce



Remove and discard the woody asparagus bottoms.

Remove the tips into a small bowl.  Coarsely chop

the asparagus and union into a deep skillet and cook

with 2 Tablespoons butter over medium heat for 8-10

minutes.



  At the same time, heat 1 1/3 cup water with

  1/2 cube of vegetable bouillon in the microwave.



When the onions are clear, sprinkle with 1/4 cup of flour

and cook on low for 5-8 minutes more.



  At the same time, heat 2 2/3 cups of milk in the

  microwave until hot.



Add the vegetable stock slowly and cook 5-8 minutes

or until thickened.



  At the same time, cook the asparagus tips in the

  microwave.



In a blender, puree the sauce with milk until smooth.

Return to the skillet and add dill weed, salt, pepper,

soy sauce, and asparagus tips.



Heat some if necessary, and serve hot.

This time, I forgot the dill weed, and I added 1/4 green bell pepper (because I had one in the fridge). It was still very good.

Trivia: in 1979, Don's favorite actress was identified by him as "Jennifer from WKRP." Linda didn't seem surprised to learn that.