Fried Gnocchi with Asparagus and Tomatoes; resurrecting math Recipe
Mission accomplished!
The tiles are selected and ordered for our new bathroom.
Of course, I haven't a clue whether I ordered the right amount.
In typical fashion, we measured, I calculated exactly, precisely, how many square meters of tiles we would need to do the job.
I had all of my notes with me.
I made my choice, then went to stand in line to place the order.
That's when I realized that, while I knew how many total square meters we needed, I didn't know how many of the dark tile, how many of the light tile and how many listels.
Well, there were a few people ahead of me in line....
Naturally, I had no calculator (and, no, it didn't occur to me to use my mobile phone as one)
I got out my trusty pencil (with eraser) and resurrected the old math skills.
I knew all that multiplication and long division would come in handy some day.
I got out my drawing of the bathroom - which was in square feet.
Next, with the aid of my metal tape, measured the air next to me to determine how high I wanted the dark tile to go.
Then I took the height of the tile in cm, converted it to inches, calculated the number of rows, converted it to square meters, multiplied by the length of the wall, less the number of listels times the number of centipedes I saw that morning minus the times I heard the hoopoe.
By that time it was my turn at the order desk.
I took a flying leap and placed the order.
I spent the two hours on the drive home recalculating everything (still without a calculator and realized that I had ordered 2 meters too much of the light and one meter less of the dark than needed.
I spent the next two hours redoing my drawings rather than admit I was wrong.
The result?
I've got it all worked out (I had screwed up on the tile color above the tub), I like the new plan better.
If mon mari doesn't break any tiles, we should be fine.
And, yes, I explained it all to him....
Today.
It's our wedding anniversary, he has to be nice about it.
On to the pasta!
One last fling with the asparagus and green garlic.
I'm submitting this to Rachel, of The Crispy Cook for this week's Presto Pasta Nights.
This event was started over 3 years ago by Ruth, of Once Upon A Feast.
Rachel will have the round-up on Friday.
- Fried Gnocchi with Asparagus and Tomatoes
- 20 - 24 fresh gnocchi
- 2 tsp olive oil
- 8oz (250gr) asparagus, both white and green
- 2 green garlic or green onion
- 3oz (90gr) cherry tomatoes, cut in half
- 1 tbs soy sauce
- 1 tbs Balsamic vinegar
- 2 tbs good olive oil
- 1oz (30gr) Parmesan, shaved
Heat water in a medium pot for gnocchi. When boiling, add the gnocchi and cook just until they all float, 1 - 2 minutes. Drain and rinse lightly with cool water.
Trim and slice green garlic. Heat 2 tsp oil in a medium nonstick skillet over medium-low heat. Add green garlic and gnocchi, sauté until gnocchi is light brown, stirring and turning occasionally, 12 - 15 minutes.
Snap off ends of asparagus. Roll cut asparagus in 2 inch (5 cm) lengths. Fill a large saucepan half full of water and bring to a boil over high heat. When boiling, drop in asparagus and blanche for 2 minutes. Drain.
When gnocchi is brown and green garlic tender, add the soy sauce, vinegar and good olive oil to the skillet, stir well. Add asparagus and heat through. Stir in cherry tomatoes, heat briefly. Arrange on two plates, top with shave Parmesan and serve.