Today is Wednesday, and normally I would be playing golf in my weekly league. However, last Wednesday, I played so well on the front nine that I felt physically ill trying to live up to my short-lived reputation on the back nine.
The league is not exactly high-stakes competition, but there’s a point system and bragging rights. I got ahead of myself and started feeling over-confident … thinking about the win instead of staying centered and enjoying the game. I decided to take a break. Time to stop and smell the goose poop.
Much to my surprise, I find myself wanting to be more sociable. As an introvert and dedicated homebody, I really thought I could go forever without talking to anyone. I was actually delighted when the clubhouse closed in response to the pandemic.
Now I’m thinking, gee, I don’t know. Life is pretty hard, and who knows how this will all end? What’s wrong with a little party before the lights go out or come on again? Even when reality sucks, can we not find a way to celebrate the moment?
The very idea of being sociable is all speculative at this point, but I can see it happening. Dale is desperate to talk to someone other than me, so I’m pretty sure he’s on board.
Until such time, we continue to party in small ways by cooking and eating well. The chana masala I made was absolutely fantastic, but the naan wasn’t very good. The bread was too cracker-like. I want to try again with a different recipe.
The backyard tomato harvest is on. We had Greek salads – coarsely chopped tomatoes, cucumbers and onions. Garnished with feta cheese and a few Kalamata olives. Dressed with good olive oil and red wine vinegar. A spray of oregano. Dale’s homemade bread for dunking.
We repurposed the bread for BLTs – always delicious with homegrown tomatoes. Then tostadas. A crisply fried corn tortilla topped with mashed black beans, cheddar cheese, lettuce, onions, tomatoes and guacamole.
BTW – I do the NY Times mini crossword puzzle every day. One of the clues this week was an ingredient in guacamole. The answer was onion. I say no! That’s crazy talk. Avocado, lime, salt and a hint of garlic powder.
Onions in guacamole. Yes or no? Your vote matters.
Whenever Dale roasts a whole chicken, we freeze the carcass. I had two carcasses, so I made stock yesterday. I splash some olive oil in a stock pan and add a rough chop of celery, onions and carrots. Sweat those out and add the chicken. Cover with water. Plop in a little cheesecloth sack stuffed with fresh parsley. Simmer for three hours. Strain and freeze.
I don’t eat on the mornings when I play golf, so we celebrated my day off with one slice of bacon each, toast made from Dale’s homemade bread and eggs scrambled in the bacon fat. I recognize we had bacon earlier in the week, and I apologize for setting a bad example.
We’ve been eating outside. Music, food and drink. That might cure what ails you. I invented a refreshing dessert perfect for al fresco dining. I’m calling it an ice wine slushie. You probably don’t have ice wine sitting around, but somehow, we accumulated several bottles.
Start with 13 ounces of ice wine. Add 3/4 cup of water and six tablespoons of sugar. Simmer for two minutes in a saucepan, cool, and then put it in an ice cream machine. It doesn’t freeze solid, so I put it in a shot glass, and you take a little sip as the sorbet melts.
The flavor is unbelievable, and it’s a thoroughly pleasant way to end a meal. Then when it gets dark, we take a dip in the pool. Swimsuits optional.
Yes, we’re taking time to smell the goose poop, enjoying our simple pleasures and practicing for the parties in our future. How are you celebrating the moment?
A wine slushie ? I’m in. Not an ice wine fan though. Wondering if any ol’ wine would do?
You are inspiring me back into the kitchen, Donna and Dale. That and my new cookbook The Six Seasons. Today I am making celery salad with dates, almonds (brined and roasted) and Parmigiano, from it. Wish me luck!
Deb
I’ll bet any ol’ wine would work. We might have to experiment. Dang.
That salad sounds excellent. I love everything in it!
Your description of your meals was making my stomach growl. I do that puzzle, too, and thought onion was a crazy ingredient. Never put that in a guacamole. We smell too much goose poop in my area. I’d love to send all those geese back to Canada.
My daughter in law is in the hospital with a Covid 19 related stroke at age 47. The stroke occurred 2 weeks after the positive test. It’s not just old people who get really sick.
Sheila, I am so sorry to hear your daughter-in-law is in the hospital with Covid-19. It’s a horrible virus that doesn’t care who gets it. I’m glad you shared your experience so people will understand this is bad stiff. Let’s all be careful.
I agree about the geese, but I see the moms and the babies on the golf course, and they are cute …
Once you add a vegetable, it becomes avocado salad.
Exactly.
I’m smelling cow poop, not goose!! The spring to-do list got knocked off. I’m celebrating the season and its fruits – enjoying the perennial blooms and the growing vegetable garden. The routine is dictated by lawn maintenance. Like you, I enjoy cooking/baking. There’s a lemon poppy seed loaf recipe that’s in steady rotation. I made rhubarb juice and a rhubarb bread pudding. No doubt about it, I reward myself and celebrate with food. Outdoor socialization has saved me and lengthy phone conversations. In an attempt to celebrate summer, a few friends and I are meeting at giant monuments within an hour’s drive for picnics. Chilling on my deck is always a celebration.
Rhubarb juice — I’m impressed! I used to make a steamed rhubarb pudding with almond whipped cream. It was a recipe handed down from my husband’s family in Maine. As I become used to the idea of socializing, I will try to follow suit and meet up somewhere for a picnic. That sounds lovely.
It’s not guacamole without onions — it’s just avocados & tomatoes. No onions — no spice, no bite, no flavor(!)
I actually can see both styles. If I’m eating a chip, I would prefer it your way with onions and all the rest. But our tostadas have all that and are already spicy — so we like creamy and cool guacamole to counter it. Something for everyone!