• Thawing tomatoes

    December 20, 2023
    a day in this life, food & drink

    This is cracking me up.

    A few years ago, we had a summer of particular tomato abundance and I figured out tomato pie. It occurred to me that would be a perfect dish to bring back the sun. So, I froze a gallon of summer-ripe tomatoes in anticipation of the holiday. It turned out beautifully and I have been doing it every winter solstice since then.

    Tomorrow is the solstice and I made plans to be out for most of the afternoon. Since I won’t have that time to prep the tomatoes, I’m doing it today. These tomatoes were picked and frozen at the absolute peak of ripeness so they are vividly red.

    I”m delighted that only water is dripping out.

    Not one bit of flavor is being wasted. And the amount of water that dripped out is astonishing.

    7 hours later.

    The chinois was full to the top and a little mounded when it started this morning.

    How it started and how it finished.

    3 lbs of tomatoes = 1.5 c pulp

    Tomato tartlets for supper tomorrow as a test run before taking them for Xmas with the fam.

  • 🎶You don’t bring me flowers… 🎶

    December 20, 2023
    a day in this life, home

    A Barbra Streisand song inspired my husband to pick up a bouquet when he was shopping last week.

    Peruvian lilies are popular with both of us.

  • Corpse flower

    December 17, 2023
    Stop the car, travel

    This was at UNC-Charlotte a few years ago. They name these and this one is Rotney. It’s taller than me.

    The greenhouse was well ventilated and there were fans everywhere blowing the stink out so the odor wasn’t gagsome. The people running things were on one hour shifts though.

    You could step up to peek down in to see the ring of tiny yellowish flower that are the actual culprits. What you see is a fancy leaf. Kinda like poinsettias.

    Yes, it does smell like rotted meat.

  • This was a busy day

    December 15, 2023
    a day in this life, Herbs, herbs, home, plants

    The hedge is coming down. The left side was the easy side and it’s almost done. There are 3 little blueberry bushes over there that we’re leaving amd 2 small hazels that have yet to come out.  But, that looks a lot more open and I’m pleased with our progress.

    I got the herb bed shifted. That means lifting out the oregano, parsley, 2 green onions and 2 garlics I thought were dead, shovelling out most of the the dirt, lifting out half of the rocks that are in the bottom and shoving. Then, putting it all back. I didn’t move the trough the apsce of its footprint. But, it’s back, over and angled so that there is more room for a path, more room for the butterfly bush and it just doesn’t look so crowded. The 19 year old wheelbarrow gave out when I tried to use it to return the shovels to the shed. I don’t know if Chuck can fix it or not. I am not invested in that outcome.

    I am clean and there is a Porch Rocker in my glass.

    I was supposed to fix dinner. But, after seeing me shoveling dirt back into the trough, Chuck decided he’d do that instead. My reward for my labors is scallops, polenta and asparagus.

    Totally worth it.

  • Needles!

    December 15, 2023
    holidays, poetry
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