You may think I am milking this morning journey along the lake.
You may think I am simply without ideas.
Or overworked. (I applaud that last thought.)
But really, it is the case that the play of morning light on the various (predictably, the same) points along Lake Mendota as I bike to class is always enchanting. So that even when my schedule is tight and I stand to be a second late, I pause. You would too.
Purchase photo 1942
Purchase photo 1941
Purchase photo 1940
I do not neglect the ride back. But it’s never the same. I have time, I have loads of time, and yet, the light just isn’t there.
But, I give you this photo taken on the return, just to let you know that I do have a life beyond the morning lake shore path. Here I am, greeting the shrimpers from the Gulf. Tonight’s dinner: shrimp with kernels of fresh corn, slices of green onion and strips of basil. So simple. So fresh and honest.
actually, I'm just a little jealous you have such a pretty way to work! but i'm in Houston and even if it was pretty here, it's 600 degrees outside. i'd melt if i rode a bike to work, even in the early AM.
ReplyDeletei found your blog via Ann Althouse and you take the most beautiful pictures - thank you for them!
Seriously? You buy shrimp off the back of that truck in front of Borders? Hmm... Alright, well, if you've lived, I suppose it's safe. How do you cook them?
ReplyDeleteI've bought from Fabian for years. He taught me how to store shrimp safely -- none of this "throw in your refrigerator or ice box" stuff. His extra large shrimp are absolutely the best in town.
ReplyDeleteIf you get on his mailing list, you get a special discount.
I cook the shrimp as the season dictates. I had an abundance of corn and basil, So I shelled them and sauteed them in butter, with corn kernels, then threw in chopped scallions and basil. With toasted bread rounds on the side, topped with fresh tomato slices and rubbed with garlic.