Hello again. It’s me. I’ve gone missing since early February, at least from this page. Those who’ve been blogging much longer than I have already know what I’ve discovered: use that voice or lose it.
For a host of very good but also not very good reasons, I’ve not written here for the past five weeks or so. I’ve missed the writing and I’ve missed the visiting that happens afterwards. I’ve missed these things much more than I ever thought I would when I first started this blog. The longer I went without starting or, in some cases, finishing a post, the harder it was to find my voice, my words. They were working full time in other parts of my life and my work and when I called upon them here, they shook their heads, turned their backs on me, and punched out on the time clock.
Then, my friend Sue called me up and asked me if I wanted some greens from her garden. I said sure. When Sue calls and asks me if I want anything from her garden, I always say yes. I’ll have more to say on this subject very soon. For the moment, though, let me show you the “few greens” that Sue brought me:
Lettuces, fennel, kale, celery, arugula and arugula flowers which turn out to be delicious as well as pretty.
A little later she brought me some sweet peas which are not edible but sure smell nice.
Today, my friend Polly gave me a dozen eggs. They were tan, perfect, and freshly laid by her four hens. “The girls have been busy,” she said when I wondered how she could spare so many.
My friends didn’t just give me food, they gave me tonight’s meal and tomorrow’s breakfast and enough eggs to make a ricotta pie this weekend.
The gifts are like my friends: generous, beautiful, and so nourishing to body and soul. Without realizing it, they gave me everything I needed to write this post. The words came easily. There are only two that really matter:
Here’s how I dined tonight.
I turned some of Sue’s greens, fennel fronds, and the arugula flowers into a chopped salad. I chopped up some of my own mint and basil to add to the mix. Chunks of avocado, a little squeeze of lime, a drizzle of olive oil and some of the nasturtiums that finally showed up this year in my backyard.
Notice the arugula blossom waiting for my first bite:
The kale and what Sue calls her “spicy greens” made a great sautee. Olive oil, a little garlic and a bit of shredded parmesan:
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