2024-03-29 Friday Humor (...in theory....)

[Dale_Rosema]

It's Friday, ... but SUNDAY'S COMING!!!

Be blessed this weekend and take time to reflect....

Seen on a sign at an engineering faculty:

"Theory is when we know everything, and nothing works.

Practice is when everything works, but we don't know why.

Our goal here is therefore to combine theory with practice:

NOTHING works and we don't know WHY!"

[Marco_Tosin]

As a test to combine theory and practice, you could try making this typical seasonal dish from my area that is a classic for Easter lunch.

https://www.agrodolce.it/ricette/asparagi-alla-bassanese

[Dale_Rosema]

Looks yummy although I can't read any of it.

I am guessing that Olio extravergine di oliva is extra virgin olive oil.

Is it a white asparagus? 

[Marco_Tosin]

Yes.

Bassanese-style asparagus is a traditional dish from the Veneto region.
This recipe is prepared during spring, a time when asparagus is in season.
It is especially linked to the Easter meal.
Bassano white asparagus is a traditional agri-food product of the Veneto region, recognized with the D.O.P. mark.
They have a delicate flavor and a tender, non-woody texture.
They present a standard size of about one centimeter in diameter and 18/22 centimeters in length.
These vegetables are born and grow underground, which is why the shoots turn out completely white.
To make this recipe, you do not need to be extremely good in the kitchen: you just need a few ingredients and care in cooking.
You can serve asparagus as an appetizer, as a rich side dish or, if you prefer, as a vegetarian main course.
Bassano-style asparagus is also great for the classic Easter picnic to be completed, if desired, with asparagus pie.