It was every bit as good as I hoped it would be. I’ve read focaccia horror stories: For a first effort this was a great success! Life’s simple pleasures. The joy that baking has given me over the past couple of years.

The joy of serving Boyz Lunch again, finally, outside on the patio! Scrub jays squawked in now and then to pluck a seed from the spent patio pots, as we sat in warm sun, shedding layers as we ate and talked about consciousness. They are so gratifying to feed! Everything is the best, how will I live up to the high bar I set in the first lunch of the season? It’ll be easy–they are easy to please. Today they enjoyed broccoli-cauliflower soup from the freezer, Judi Wolfe’s mac n cheese with the Secret Ingredient, and makeshift fajitas. I cooked fajita meat from the ranch down the road in an overnight marinade, and laid it in 12″ tomato tortillas, with grated cheese (Blarney Castle!), homemade salsa, and ripe avocados.

For dessert, a tiny pear galette also from the freezer. I’ve got to start eating down the freezer, as we are blessed to be able to say here. The last of last summer’s frozen produce has got to get going, so there will be room enough in a few months to start restocking with this year’s bounty. Neighbor Fred says the apricot tree is loaded with fruit buds this year–if only we don’t lose most of them again to late freezes as we did last year. It was inspiring and hopeful to plant pepper seeds this afternoon, twelve varieties: enough to share seedlings, and enough, I hope, to make plenty of fermented hot sauce to keep some and give some away.