Here’s something interesting: a cockroach can live for nine days without its head before it starves to death.
I know this because I cleaned out my computer the other day and among all the folders with titles like “Invoices” and “CV” and “Superannuation”, I found a Word document titled “Weird Shit”.
There was a time, back when I was writing two newspaper columns and doing five breakfast-radio shows a week, that I used to collect weird shit, because basically with that sort of workload you needed all the help you could get.
Here’s some of the other stuff I’d written down:
Humans, on average, swallow eight spiders in their lifetime (this happens at night when they’re asleep).
A hundred people choke to death on ballpoint pens every year.
Donkeys kill more people annually than plane crashes.
If you’re over 50 you’re likely to have spent five years of your life standing in queues.
I spent what felt like five years in the checkout queue at Woolies yesterday but that was my own fault because I went there at half past two in the afternoon when all the mums were shopping for food before they picked their kids up from school.
Back when your Mum and Uncle Paul were little kids and broccoli was the official vegetable of Hell, Nanna often did the supermarket run at half past two in the afternoon and it brought back many happy memories watching these women fill their trolleys with vegetables that wouldn’t get eaten.
One vegetable that always gets eaten in our house these days is asparagus and seeing as it was on special I bought some.
This is how I cooked it and very nice it was too.
The recipe is from a really good book called In The Mood For Entertaining by English cook, Jo Pratt.
You’re supposed to blanch the asparagus in boiling water for a couple of minutes before you roast it but I couldn’t be bothered.
If you do boil it, make sure you pat it dry with kitchen paper before you put it in the oven.
ASPARAGUS WITH CRISPY PARMESAN AND ANCHOVY CRUMBS
2 anchovies, finely chopped
1 clove garlic, crushed
2 tbsp grated parmesan cheese
25g white breadcrumbs
20g butter, melted
1 bunch of asparagus
1 tsp olive oil
Preheat oven to 200C.
Mix together the anchovies, garlic, parmesan cheese, breadcrumbs, butter and a couple of grinds of black pepper.
Spread the crumbs in a small roasting pan and bake for 5 minutes or until the crumbs are just starting to crisp up.
Remove the crumbs from the roasting pan to a plate.
Put the asparagus spears in the roasting pan, pour over 1 tsp olive oil and roll the spears around in it to coat.
Sprinkle the crumbs over the top and roast for about another 10 minutes until the crumbs are golden.
This is really nice served with a piece of steak.