I have the good fortune to work at home doing something I love. It also means “visitors” every day. Our two rough collies and three cats wander in and out, sometimes just to say “hi” or to hang out. The last few days Alexander has come in, sprawling across my desk in front of my iMac to get his tummy skritched and combed out. He was a slightly scruffy little shelter kitten who we got when he was about three months old. He’s grown into a phlegmatic 8 year old, 16 pound furball.
(And wouldn’t you know it, as I was proofing this post in he came. Pause for tummy combing….)
(Ok, I’m back.)
Being at home also means that if I, say, spot a juvenile great blue heron down at our pond I can grab my camera and get some photos.
After work tasks include watering the vegetable garden and picking what’s ready. We got a very late start this year, but Humboldt County’s warmest weather is in September/October so we’ll get at least some goodies in the freezer like peas for winter solstice dinner.
We picked our first real harvest a few days ago. Shallots, a yellow zucchini, Hurst Green Shaft peas (got the seed in England and haven’t found an American source for this awesome variety), Blue Lake green beans, and French haricot verts. Potatoes will be ready in another month or so. We’ve also planted regular green zucchini and summer squash, both of which will start to be ready for harvesting soon. I also, because I had them, threw some brussels sprout seeds from 2012 into the ground just to see if any would germinate. Thought I might get two or three. Well….I’ve now got a clump of over a dozen that are too close together. My plan is to carefully transplant them into a row once the rains come and the weather is cooler.
I think we’re going to dig a small root cellar on the north side of the garage since there are five varieties of garlic on the way, plus some heritage onions. The peas and beans will be, respectively, shelled and cut up for the freezer, where they will join the three gallon-size ziploc bags of blueberries our bushes produced this year. Did I mention that I’m reading Barbara Kingsolver’s book “Animal, Vegetable, Miracle” right now? :0).
In the meantime, last night I rummaged around for dinner wanting to use the zucchini while it was fresh and some mushrooms before they were goners. And came up with this…
I set water to boiling for the shell pasta and then sauteed the mushrooms in olive oil and butter. I added the zucchini and let it cook for a bit, then added some finely sliced leeks. It’s seasoned with a bit of salt, basil, parsley and oregano. When the pasta was done I dumped it into the vegies and stirred everything together. Dinner was served in our Portmeirion “Borders” pattern china that we got at the factory seconds shop in England twenty years ago.
As for art, as you saw last week, I’ve got some new small horse paintings under way. I also started this one, getting the brush drawing done. You can still see the pencil marks from where I projected the preliminary drawing for transfer and then made some corrections. But darn, I kinda like the way it looks now, so I might just call it done and keep it around. We’ll see.