Food, Again

The morning started well when I got a shot I’ve been hoping for for a long long time: two hummingbirds midair. It was with my camera-phone instead of my husband camera, so it’s not a great image, but certainly captures the drama of their territorial nature as they protect their food source. I’m grateful for a telephone that can live in my pocket and capture a photo like this! Unheard of even a decade ago, much less when I was first meeting the big wide world forty and fifty years ago. I’m grateful that I get to spend an hour in the morning before the workday begins, out in the garden with growing, living things.

Then it was time to cook Boyz Lunch. With the rattlesnake pole beans simmering in oil, ginger, parsley, black mustard seeds, and the first paprika pepper harvested…

…an organic whole chicken roasting in the oven (in a wonderful non-stick pan from Food 52: I was skeptical but it’s been well worth the price)…

…and mashed potatoes and sliced tomatoes from the garden, we feasted! I’m grateful for all the food enjoyed today, by me and others I provide for, and for the opportunity to prepare a feast for my friends; for the hard work in the garden paying off, and for the joy that cooking brings me.

I’m grateful for little Biko, who is just about 22 years old, in the prime of his life, and always eager for something green; and grateful to offer John the joy of feeding him lettuce from the garden.

Orchid interlude

I’m grateful for this lettuce-leaf basil, that grows so prolifically in a pot, with leaves so huge they really could be used as lettuce, as Amy pointed out, and will no doubt show up on my next BLT instead of lettuce. Maybe tomorrow.

And then it was time for Zoom Cooking with Amy. We started by making the pasta dough, and then the no-cook sauce, and while those were resting we enjoyed martinis together. Then we rolled and shaped the strozzapreti, and assembled our meals.

So simple, so delicious: chopped tomatoes, basil, garlic, a bit of olive oil, resting to meld the flavors.
We laughed about how we made The Big Lasagna last year, rolling the dough by hand, taking hours! We are both grateful to have mechanical pasta rollers now! I’m grateful for the KitchenAid attachment I was given ♥️.
I’m grateful for any cooking tips, and read recently that to keep pasta from sticking together it’s best to remove it from the water with a slotted spoon, rather than dump it into a colander.

And then we tossed the cooked pasta with the tomato-basil-garlic sauce, sprinkled with parmesan, and sat down to enjoy our dinner together. I am always and forever grateful for zoom cooking with Amy.

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