It’s a bit challenging to be grateful that my friends and family seem to have escaped the worst of Hurricane Ian, though the fate of my brother’s house in Naples remains to be determined, and Charleston cousins await the second landfall. Of course I’m grateful for the safety of my beloveds, but this catastrophe really hammers home our interconnectedness on this planet: the destruction of so much habitat, humans’ and other species alike, affects us all. As I experience relief, many thousands of others grieve their losses; and many non-human sentient beings have lost their lives or homes as well. This is a spiritual conundrum that requires strength, courage, and equanimity to be able to hold awareness of both the horrors and losses, as well as gratitude for the joys and blessings, of life in the Anthropocene.
I’m grateful for the patio where I hang out some afternoons in the shade. It’s nothing fancy, but it cools off in the afternoon, and there’s a whole lot of world to participate in when I’m out there. Often I read, so there’s that whole universe opened up by books, right there on the patio. And always, I look up and around often, especially when Wren alerts me to someone else’s presence. She’s so gentle about it. I hear her little body jump up from wherever she’s relaxing nearby, and run a few quiet steps to stand near my chaise, and I look up and follow her gaze. Today she was slowly wagging her curly tail at the Old Doe, who stood looking up from grazing in the flower bed. Beyond her, one of her spotted fawns browsed in the shady grove. Sadly, I saw this same fawn in the yard with her yesterday, but only the one… I worry that the other twin may have fed a lion. Oh well. Everybody’s gotta eat.
My kitchen project today was to begin fermenting the first batch of peppers. Five Aji Crystals, four Chimayos, an orange jalapeño, and the one ripe scorpion. I touched the end cap of one of each flavor to my tongue as I cut them up (wearing gloves), and my tongue tingled for an hour. The scorpion was my favorite, with a very distinct tropically fruity flavor along with its searing heat. And yes, that’s a carrot at the bottom. The recipe calls for garlic and shallots also, but I wanted to use only plants from my garden so I just included this carrot. Maybe I’ll add some garlic into later fermenting jars, and maybe I’ll mix them all together when it comes time to blend the final sauce; or maybe I’ll just make a bunch of different batches. We’ll know more later!