25 Comments
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Kristin Shannon's avatar

Anne, your posts have given me so much pleasure the last two years.

As a fellow grandmother I know one thing. Your protest against the injustices being perpetrated on your nation not only is the mark of a woman who understands what Hannah Arendt called “the banality of evil”, but shows your family and friends that right and wrong exist and they matter so profoundly. You have made your family proud.

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Anne Byrn's avatar

Thank you, Kristin. That means a lot right now. 💕

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Julie Buchanan's avatar

Asparagus is so versatile and your comments underline that. As for the unrest your president has caused throughout the world is serious and is not without strong reaction this side of the pond. I regret that state visit invitation was ever extended to him. Julie

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Anne Byrn's avatar

I understand. Some of the most beautiful asparagus I’ve ever seen was in a Cotswolds market.

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Deborah Lanius's avatar

Loved your article (as usual). It looks like a lovely recipe but I am not a big fan of asparagus (likely because we never had it when I was growing up in Tennessee). It was considered "exotic" by my family.

This week I made "Sugared Shortbread", a recipe published in the New York Times. I had gone to Scotland a few years ago and came back determined to make my own shortbread. I tried many recipes but the one in the Times seemed the easiest and best. It uses rice flour (I make my own by processing rice in the food processor). This adds a nice subtle crunch to the cookies. This was made to give to a friend in Mississippi I will visit later this week.

(this is not really related to COVID but relates more to what I have been doing more of (cooking) since I stopped working (retired).

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Anne Byrn's avatar

Deborah, rice flour in shortbread is quite authentic! It does give it a nice texture. I haven’t processed my own rice flour, so it seems 2025 is your year to take it slow. Very nice. And PS you can completely make this recipe without the asparagus. Substitute red and yellow pepper strips, zucchini, or even broccoli.

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Melinda's avatar

Thank you for believing in and fighting for your grandchildren’s future! I’m doing the same for mine!❤️

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Anne Byrn's avatar

Absolutely! 💕

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Denise's avatar

This sounds delicious.

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Anne Byrn's avatar

Super yummy and versatile!

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Jolene Handy's avatar

I had asparagus this past weekend, love them! And I will think of them from now on as “looking to the future.” 💚

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Anne Byrn's avatar

Trying to give us hope, Jolene. Trying!

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Susan P.'s avatar

Beautiful article and I love the sound of your update on the shoulder pads recipe of the 80s I remember well— lol! I just added the ingredients to my grocery list. A question: I have suddenly noticed avocado oil turning up more and more often as the neutral oil of choice. Do you know why that is and do you think it is superior to other neutral oils?

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Anne Byrn's avatar

It behaves similarly to other neutral oils in recipes. Maybe there’s a feel good factor too? Who can eat too many avocados? Such controversy surrounding seed oils and inflammation so it’s a smart choice? All of the above?

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Susan P.'s avatar

Yes the whole seed oil thing is perplexing. Opinions all over the map. But I guess for now avocados seem pretty non controversial. I just wondered if there was a taste or culinary advantage. Thanks!

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Anne Byrn's avatar

I can’t pick up a taste at all. Perfect for recipes like this.

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Susan P.'s avatar

Can’t wait to try! Just got all the ingredients. Subbing rice fettuccine.

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Anne Byrn's avatar

Let me know! Should be even lighter.

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Catherine Clissold's avatar

This sounds very good. Have you ever tried it with any type of Asian noodles rather than linguine?

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Anne Byrn's avatar

I haven’t but that is next on my list!

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Verdery's avatar

My children & grans are coming this week with spring break and I’m making the Church Ladies Sour Cream Coffee Cake to enjoy on this weeks cool mornings! Can’t wait!

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Anne Byrn's avatar

That’s a classic! And thoughtful of you to bake something ahead of time so people can cut themselves a slice whenever they walk into the kitchen. 💕

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Mary B's avatar

My Jim is making and baking a lot of bread, and his confidence in bread and pizza fluency is so much fun to watch and taste. Confidence in the kitchen is an attainable thing, and the result is delicious joy to share. Loved this post, btw.

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Jer's avatar

Any recipes for 'crow'??? You might want to stock up! I have a feeling they will come in handy--AND SOON!

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Susan P.'s avatar

Will do!

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