Ben Collver wrote to Dave Drum <=-

This is my favourite ravioli .....

Title: St. Louis Toasted Ravioli

Hooray, you're okay... :)

Yeah, it was my fibre optic cable tht the neighbour's yap-yasaps chewed
into loss of signal. AT&T has repaired/spliced things back to workability
and buried the cable *deeper* than just under the sod.

That Ravioli recipe looks good, and there's no dead animals in it!

I got a laugh out of this recipe from recipesource.

And, hopefully none on it. Especially the six-legged sort.

---------- Recipe via Meal-Master (tm) v8.02

Title: Asparagus Cake
Categories: Cakes
Yield: 12 Servings

I likes spare gus. Best if I'm snapping off fresh shoots and eating
them in the patch. And I know you probably won't approve of my next
favourite asparagus snack ... but I like it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon-Wrapped Sriracha Asparagus
Categories: Five, Sides, Pork, Vegetables, Chilies
Yield: 15 Servings

1 lb Sliced smoked bacon
1 lb Fresh asparagus spears;
- trimmed
5 tb Shark Brand Sriracha sauce *

* "Rooster (Huy Fong) sauce may be substituted but be
sure to stir into it a healthy pinch of garlic powder.

Preheat grill for medium heat and lightly oil the grate.

Divide asparagus into sets of 3 spears; push 1 toothpick
through the asparagus bases and 1 toothpick near the tops
to secure the sets.

Spread about 1 teaspoon sriracha sauce along the entire
length of each slice of bacon.

Secure a slice of bacon to the asparagus using the
toothpick at the base of the asparagus and wrap bacon,
sriracha-side facing inwards, around asparagus, securing
the other end of the bacon to the top toothpick; repeat
with remaining bacon and asparagus. Place wrapped
asparagus sets in the bottom of a disposable aluminum foil
pan.

Cook on the preheated grill, turning asparagus sets
occasionally, until bacon is cooked through and crisp,
about 20 minutes.

Recipe by: Donald Duboo

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

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... I know it all. I just can't remember it simultaneously.
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Re: Spare Gus was: Potato Pierogi & Cabbage
By: Dave Drum to Ben Collver on Thu Nov 06 2025 06:43 am

Hooray, you're okay... :)

Yeah, it was my fibre optic cable tht the neighbour's yap-yasaps chewed into loss of signal. AT&T has repaired/spliced things back to workability and buried the cable *deeper* than just under the sod.

They've been doing utility work in our neighborhood. Two days ago the
Internet went down. Yesterday the power went down for much of the day.
After it came back up, we received a notification that it was a planned
power outage. Due to the timing, my reaction is to think "Just because
they call it planned doesn't mean it actually was."

And I know you probably won't approve of my next favourite
asparagus snack ... but I like it.
Title: Bacon-Wrapped Sriracha Asparagus

Asparagus AND Bacon... the nerve! ;)


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garlic Asparagus
Categories: Asparagus, Vegetables
Yield: 1 Batch

1 tb Unsalted butter
1 ts Olive oil
1/2 md Onion; finely diced
2 tb Garlic; minced
Salt
Black pepper; freshly-ground
1 lb Fresh asparagus;
- trimmed of tough ends

Melt butter with olive oil in a large straight-sided saute pan over
medium high heat. Add onion and cook, stirring, until translucent.

Add garlic and cook, stirring, until golden.

Add a pinch of salt and some freshly ground black pepper, and cook 1
minute more.

Add asparagus and season mixture liberally with kosher salt and
freshly ground black pepper. Saute until asparagus is lightly
browned around edges.

Check for taste and adjust seasoning if desired. Serve warm.

Recipe FROM: <https://en.wikibooks.org/wiki/Cookbook:Garlic_Asparagus>

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