food

Food diary

Plein air baconing

Of course, first we had coffee, not shown, most of which we enjoyed sitting outdoors in this area. Then, our guest got out some fantastic black pepper bacon and cooked batch after batch on this camp stove/their camp table, meaning neither closed-in, traditional kitchen (our house, their camper) acquired a lingering bacon aroma. (Yay.) On the regular burner, she did a big skillet of scrambled eggs. And a fantastic brunch was enjoyed by all.

Multi salad etc

We independently nibbled (and sipped) through the rest of the day until we sat down to a FEAST. We brought out salads that didn’t get consumed yesterday and added new salads and miscellaneous veggie dishes. Meat courses were ribs (not shown; bought thoroughly cooked, and reheated), and my version of Irish stew (lamb, Two Hearted brewskis, potatoes, rainbow carrots, oddments—in the iron dutch oven). Pretty sure the white carrots tasted funky, kinda like slightly acrid parsnips, but no one else was bothered by them.

In short, a good-eating day, with plenty of visiting and page-turning, and the like. Near perfection—low-stress and fabulous fun all day.

Quack reference (no ducks)

Basil forest

We began the Plant-the-Enchanted-Basil-Forest-Project in earnest today. We got the plants, three big pots, yesterday. Today, we removed most of the floral flotsam and jetsam that had reoccupied the Botanist’s garden mound. And the quack roots. Many quack roots. Given how dry the soil was (need rain!), I also dumped half the rain-barrel water that’s accumulated since we arrived on the mound, to de-dustify the soil. It’ll wait overnight for completion of prep, then….

Tomorrow we will plant!

Because the plants are so lush, we pruned them back to allow the roots to develop when they get in the Real Earth, and used the “clippings” to make pesto for our (dry) mini-raviolis.

Life is darned good.

Moving right along

Michigan sauce

Yeah, pure Michigan. Like the idea, but I haven’t yet been willing to put this stuff in my gullet. Not likely to change that opinion, either.

Mayfly visitor

Moving on, yeah, the fish-flies are still here, and this one wanted to be my best friend. Pooooooooof, I exhaled, and it was gone, off to find another sponsor in this hard, hard world.

Lupine best of

Droney captured a lovely, still-sunny moment. Lordy, lordy, the lupine are lovely. We are enjoying them to the n-th degree!

Reuinted tablecloth

And, we reunited with our good friends (sigh; love them!) who have looked after our place through the winter doldrums and captured-and-eliminated many rodents who sought to reside in Our House (aka cottage), against Our Wishes, through the winter quiet. We reoccupied The Cottage without much competition from Rodents or Bats, in great part thanks to the efforts of ukelele-playing Puppet-Woman, whom today we recognized as Saint UPPW….

Ripening science

Avocado ripening

One of the things I loved about buying veg/fruits at the markets in Mexico was that if you wanted avocados, the market lady (almost always a lady) would ask when you intended to use it. You could be very specific, like seven this evening or three this afternoon, and the avocado she offered in response would, invariably in my experience, be perfect at that time. Yay!

Bee balm

Now I see that today WholePaycheck had two piles of four-to-a-bag avocados, one with this sign and one with a 3–4 day sign.

I bought a single from the regular pile, and it was perfect in our salad. Didn’t need four avocados, so I don’t know if their system is as good as the market ladies of southern Mexico.

I got a bit inventive

Pork stack

At the moment, I’m calling this a pork stack. It’s a composed meal with a rice mixture (that I won’t buy again) on the bottom, then a mixed veg layer (mostly greens—bok choy and spinach, plus green onions), then sautéed pork loin medallions on top. Soy, no ginger or garlic (forgotten) for the main sauce-y flavorings. And, on the very top, a scatter of the green parts of the green onions for visual interest and flavor.

Just whipped it up, and that’s why I forgot several bits I would have added if I had taken longer. I’m really proud that I managed to make it in one pan (rice) and one skillet (the other two, veg first, then meat).

This isn’t particularly original, as it’s essentially a stir-fry. Tasty, however!

Simply blooms

Lily redorange

I find lily-peace a great counterpoint to the tensions that “Westworld” generates in my psyche. And the thunder that came in last night…whew…that added to my stress. Tonight, I found “Westworld” easier to emerge myself in…no thunder.

Hosta bloom

TMI? Here’s a simple, uncomplicated hosta bloom-shoot. Tah-dah!

Turning the ship around

Goldenyellowfleurs

Is there such a thing as a cheer-up weekend? I’m looking for one.

Really, I’m okay.

Got out of my head in the late afternoon to create a poached chicken dish…boneless/skinless thighs in white wine, but sauté bacon and onion first, throw in some garlic, then the chicken, white wine…and let it simmer. Add in some carrot coins and later some mini-zucchini chunks…then throw some parmesan shavings and fresh julienned basil on each portion. Enjoy with a big salad.

A Friday-night recovery feast. I’m on my way.

Not for dinner

Fern fiddly

A wee bit of Goo-ing indicates that the fiddlehead is a stage of development, and not a particular species of fern (contrary to my youthful understanding…kids with access to the web live in such a different world than I grew up in*). This one is a lean specimen of fiddly-ness.

* This must be about the one-millionth™️[😎] time I’ve thought this.

Flowers and power

Rose cluster

Love the tendrils and extra fillips of green on the buds and bud-stems of this red-red-rose.

Clematis lavender

As usual with my plant photos, I’m trying to focus the way I want, and miss the insects, unless they’re front/center bees or similar. Not delicate spider at 5:30 just off center….

ATT fiber

Possibly, you may recall that Goo-Fiber came to our neighborhood last year, and we got powered up in mid-summer. Now, I see the AT&T folks/contractors are playing catchup on the same streets. This is the hookup stage, when people are working in trailers and the back of trucks with the doors open, that delicate work of splicing, I think. In the meantime, there are extra bits hanging here and there. This one has a temporary tether; excess flopping does seem dangerous.

Briefly

Sunrise begins

Eastbound for long miles means your body clock gets confused when you cross time zones…and maybe, despite the odds that you’ll run late, it’s easier to get up with the sun. That was this morning for me…and the east-facing window meant I had a good view of the sunrise. Thank me for not offering progressive (aka repetitive) shots of the sunrise…a wee bit higher and a wee bit higher…you get the idea.

Yogurt dispenser

And, down at breakfast, a yogurt dispenser? Don’t recall seeing this before. No info about what kind of yogurt was dispensed…plain? with tons of additives? Greek? So suspicious, I am.

The day was long miles. Some were sunny. Some were rainy. Some were spitty, perfect for the intermittent wiper setting. Some were bright. Later, they became dark. We crossed several state lines, the last bringing us into the ATL time zone. I am posting this as we roll the final miles before we reach the city…the magic of technology, no?