Bliz is at TechEd (Microsoft developer's conference) and he's been taking a break from posting on technical stuff to talk about the food.  I think it's a great idea.  I've been two a bunch of conferences, and the food can make a big difference in how enjoyable it is.  The food at TechEd last year (in Dallas) was not so good.  But the first time I went to a TechEd in Dallas ('99 maybe) the food was pretty good. 

Anyway, you can find Jim's pictures of the food at TechEd here.

Asparagus has to be one of the stranger things we eat.  I guess they basically look edible.  Either way, they are one of my favorites, and I'm pretty psyched that it's finally their season.  Sure, I know you can get fine Chilean asparagus in the depths of winter now, but frankly that's just plain wrong.  Not only is it ecologically unsound (think of how many resources were expended to get them here) but I think there are some things that should remain seasonal.  Now-a-days the only things that are really seasonal any more are things that don't travel well (cherries being a fabulous example).  I think that's unfortunate.  It's nice to be able to look forward to a specific time of year when you can eat certain things.  Again, cherries are a great example.  I anxiously look forward to cherry season every spring (not too much longer) then eat all the cherries I can find for the three or four weeks they are around.  I hit all the farmers markets in my town hoping to find some fresh cherries.  I especially like the yellow ones like Queen Anne or Ranier, which have an even shorter season than the usual Bings.  But when they are here, it's something to get fired up about.  Nothin like a big bowl of muesli with fresh cherries for breakfast, with a little vanilla soy milk.  The hint of vanilla sets of the cherries (or strawberries for that matter) just perfectly. 

Sorry, I realized I started this talking about asparagus.  Got a little carried away with the whole cherry thing. 

In the last few years, I've switched from steaming asparagus to grilling or broiling them most of the time.  I like the way the texture comes out better, and it's harder to turn them to mush that way.  I just toss the whole spears with some good olive oil, salt and pepper, maybe a little garlic, then either throw them on the grill or bake them on a cookie sheet.  Either way, then they start to wrinkle a bit and get browned and tender, yank 'em out and have at it.  Super easy and less time-sensitive than steaming them. 

What got me thinking about it was the entree in our cafeteria here at work today.  Ancho-grilled pork chops with asparagus and some couscous.  It was a great combination.  The couscous was done just right, light and fluffy with just enough green onions and tomato to make it interesting but not soggy.  Very nice. 

Sorry, pretty much nothing new to report.  Once again, I've gotten totally swamped with life in general, and real food has gone pretty much by the wayside.  Sigh. 

The secret ingredient for the Cast Iron Chef competition has been chosen (obviously I'm not going to divulge what it is) and I think it should generate some pretty interesting entries this year.  We've gotten some pretty amzing things out of people the last two years, so hopefully we'll get as good a turnout this time.

Scott's back from Africa, and I have some more of his pictures to post (sometime).  Also, he had some interesting insights into eating in South Africa that I'll post some time. 

For anyone who reads this and happens to be in the SCA in Antir, this year's Cast Iron Chef competition will be held at the Kriegstreiber Memorial Multi-Weapon Tourney Saturday June 12th.  See here for more details. 

Got down to some pretty decent cooking this weekend.  I made spaghetti on Saturday night, with tomato sauce dominated by ground lamb and kalamata olives.  Conservative, but quite tasty.  Mother's Day breakfast-in-bed for my wife consisted of crepes filled with yogurt, strawberries, blackberries and peaches.

Last night I did a pork roast in chile sauce that we used for tacos.  It came out really well.  It was a little boneless shoulder roast that I put in the oven in a sauce of ground anaheim chile, garlic, Mexican oregano, cumin, salt and pepper, and a bottle of beer.  The roast was fork tender and the sauce came out well.  Mmmmm.  I'll have to do that again some time.  I tend not to think far enough ahead for roasts, but I should try a little harder.  They're cheap, and easy to prepare.