It's that time of year again

Asparagus season. April and May are when our local asparagus is in its full glory. The local stuff is white, which means that the shoots are covered with dirt and not allowed to see the sun. They don't develop chlorophyll, and that keeps them from turning green.

The first, and hopefully not the last, asparagus tart of the season.

One of our favorite dishes to make this time of year is the asparagus tart. It's cooked spears of asparagus wrapped in slices of ham and baked in a cheesy egg custard inside a pie shell. Pure heaven!

I got some asparagus from the market last week at five euros a kilo. Then I found some at the supermarket for three-fifty a kilo. And those were just as local, from Châtillon-sur-Cher, not far down the road from us. A much better, and more normal, price in my opinion.

The painting is going well. On Friday I began the top-coat painting by doing all the corners and edges around the doors and moldings. Today I will be rolling the walls proper. I'm hopeful that the first coat will be the last, given how much priming we did. Wish me luck!