Days without food...

Sorry I haven't posted in a couple of days; been dealing with the gang who is trying to get us into a new house (and a new kitchen!). Besides, it's April Fool's Day, so why would you believe anything I said, anyway? I'll post tomorrow morning before things get all crazy again.

Meanwhile, here are some links to today's food sections:

How I learned to love goat meat by New York Times' Henry Alford. Goat, the most widely consumed meat in the world, has been edging its way into yuppier climes for a year or so.

Mark Bittman (The Minimalist) on Spanish tortillitas, with recipe.

Brown rice, once synonymous with hippies and vegetarianism, gets mainstream respect. San Francisco Chronicle.

10 iconic California cheeses (only 6 of which I've had the pleasure to taste). San Francisco Chronicle.

And an asparagus recipe from Debbie Arrington of The Sacramento Bee:

Crispy California asparagus straws

Prep time: 35 minutes
Cook time: 15 minutes
Serves 9 (36 straws total, 4 per serving)

This is a fast appetizer with great flavor. You can prepare them ahead of time and bake just before serving. As an option you can add a slice of prosciutto when you roll the asparagus up in the dough.

INGREDIENTS
36 asparagus spears
4 sheets of phyllo dough, thawed
1/4 cup butter, melted
4 ounces Parmesan cheese, grated, divided use
Salt and pepper to sprinkle on top

INSTRUCTIONS
Preheat oven to 425 degrees. Trim ends of asparagus. Blanche asparagus in boiling salted water until lightly tender to the bite, about 3 minutes.
Place one sheet of phyllo on a cutting board. Set aside the remaining sheets, cover with a damp towel. Brush the phyllo sheet with melted butter. Cut the sheet into nine rectangles, two cuts down from the top, two cuts across.
Place an asparagus spear at the bottom of the short side of the rectangle with the tip sticking out from the dough by two inches. Sprinkle on a teaspoon of cheese. Roll up spear and seal with butter. Finish with remaining spears.
Place on cookie sheet lined with parchment paper. Sprinkle with remaining cheese, salt and pepper. Cover the exposed asparagus tips with foil. Bake until golden brown and crispy 10 to 12 minutes. Serve warm.

Per serving: 181 cal.; 9 g pro.; 30 g carb.; 3 g fat (1 sat.); 3 mg chol.; 338 mg sod.; 2 g fiber; 14 percent calories from fat.