Still Life
Cherry tomatoes and scotch bonnet peppers from the garden; high protein bread (used both pulp from homemade soy-rice milk and sourdough starter). Gardening and cooking are a grounding practice I am grateful to have.
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State of the Garden
Rhubarb from a single plant squeezed into a corner
Afternoon Walk
After eating homemade popsicles. This week’s variation: lemon, lime, with white nectarine. The liquid was an chilled tisane with herbs from the garden; the sweetener, local honey. The farmers at the market were packing to go home. Tomatoes and peaches only $1 a pound. Tonight–cucumber and tomato salad with the second cucumber of the year from my own garden. The salad to accompany whole wheat pasta tossed with garden greens, herb pesto (basil, parsley, arugula; garlic in the pesto from a friend’s garden), and white beans. Later in the week when it gets cooler, slow-cooked tomato sauce and white peaches poached in wine (perhaps turned into popsicles).
After the Wet and Before the Cold
Into the dark.
Sculptures Around Town (Sort of)
Peace and light, E — Posted with WordPress for BlackBerry.
