It wasn’t supposed to rain today, but it did – that steady
summer drizzle that we’ve been without for all of June, July and thus far
August.
Before the first signs of rain, I went out to inspect the
garden – a morning routine that has been far more pleasant now that the animals
have stopped eating our flowers. For some reason it struck me to focus on
what’s yellow right now. Coaxed and prodded by regular waterings, many plants
are coming back with a brief rebloom. Here you go – the sweet gently yellow petals
around me:
And then it turned gray and the drizzle came and I was glad
I had that short walk earlier. The rest of the day was spent indoors.
Doing what? That stuff of life that is best spread out over many days (because it's tedious and dull) and not blogged about (because it's tedious and dull).
So during one of my many breaks, I was happy to see an article in the NYTimes on the virtues of Aperol Spritz (and Aperol in general; I’d written about it in
the past, here). On a day like this, the dazzling colors are especially
uplifting. Sort of like coming upon a lush oasis in an expanse of dusty sands.
I made one Spritz for myself at what I believe is Aperol sipping
time in Italy. (Though actually, my recollection is that the proper time is
anytime.)
I am confident that we will remain housebound for the rest
of the day. A few minutes ago Ed said -- I’d take you out to dinner today but, one,
maybe it’ll stop raining (he’ll be biking if it does) and, two, you’re probably
full. I know I am...
Why is he full? Why would I be full at 4 in the afternoon? He’s
been making us snacks of home grown tomato with melting cheese curds on top.
When I referenced cheese curds a few days back, one of my readers noted that she had to look them up. (She’s obviously not a Wisconsin girl.) She sent me the definition she had found :
When I referenced cheese curds a few days back, one of my readers noted that she had to look them up. (She’s obviously not a Wisconsin girl.) She sent me the definition she had found :
“A cheese curd is an orangish cheese byproduct that feels
like Silly Putty but tastes a lot better. It was invented accidentally by UW
cheese scientists attempting to create an object of pure cholesterol that would
still squeak. Rats who are fed this remarkable food develop an unusual capacity
to polka and drink beer.”
Well now, I almost think that's right.
As I reread this post I come to the realization that there
was absolutely nothing healthy about this day. Oh, wait, I’m forgetting that
there was breakfast. Thank God for breakfast.
lovely yellows....yum to those amazing tomatoes....and the spritz. nice you have rain so you don't have to water for a day, at least?
ReplyDeleteI was wondering about the cheese curds, as well. Not sure I'd like them if they are "processed" cheese, like that rubbery American cheese or even worse that stuff in a can (shudder). I like a piece of cheese that looks like it has been cut from the big round it was made in originally. Those tomatoes look heavenly, and we have not had one single home grown tomato this year. We are naughty gardeners. No garden at all here. And me retired! Naughty.
ReplyDeleteBex -- you can't make a hard cheese without first separating the curds from the whey. The curds are then lifted, pressed, often wrapped, dried and aged. You have from this -- cheese.
ReplyDeletePeople in cheese making states get the benefit of snacking on fresh curds -- you can't have them anywhere else because their greatness depends on them being fresh. Like really really fresh. Within hours fresh. Squeaky fresh. So, only in Wisconsin!