Hello, dear ones. How are you?
Right now I’m…
Listening… to a cacophany of birdsong. The trees and shrubs have grown wild, taking up the whole front yard and now, apparently, we have an influx of birds. It’s nice — I like the tropical vibe — but come daybreak, some of those warblers sure do get mighty loud!
Wondering… if there is such a thing as a powerful, yet QUIET, box fan? The last one we had in the kitchen made me feel like my eardrums were slowly being murdered so, on a whim, I ordered a new one. It’s a smidge quieter, for sure, but it’s still loud. I get so sick of the constant droning whir. I WANT SILENCE.
Wishing… I could bake. I mean, I could, but it’s just so hot and turning on the oven is like building a bonfire right in the kitchen: stupid. But I really want to experiment with some fresh fruit tarts and we need more sourdough crackers and last night when I ran down cellar to check for bread, there was none (!), so sooner or later I’ll need to just buck up and bake.
Troubleshooting… cheese, cheese, and more cheese. (Also, yogurt. My cousin just told me that she doesn’t even incubate her yogurt — just sets it out on the counter all day. WHAT?!?!) There are so many different ways to make cheese and I don’t know anything. What I need (I just told a friend who popped in to snitch some flaxseed) is a grandma to teach me everything she knows and then, once I’ve been thoroughly schooled in cheesemaking, I can start venturing out to new methods. Without a solid base, though, there’s just too much information out there for a novice like me to even begin to sift through. Anybody want to teach me? Are skilled home cheesemakers even a thing anymore?
Celebrating… last night’s rain. I thought we weren’t going to get anything and then it poured — the neighbor said we got a half inch, whoop! — and now I feel so much better about life. Restored, really.
Diligently caring… for my bum leg. I went to the physical therapist — my knee pain was making me nervous — and she said all my problems were stemming from my pulled hamstring. Which was a relief, since knee stuff feels kinda like a death sentence (also, super expensive). She worked on breaking up the stuck/frozen fascia and gave me exercises to do and the green light to begin low level running again. I’ll be seeing her periodically over the next month, so I’m trying to take advantage of this supervised healing by pushing myself to do everything right — twice-daily stretches and strengthening as well as walking and running — so that I either a) heal, or b) make things worse which will help her better help me. Or that’s my theory, anyway. Either way, the brief every-other-day cardio has felt fantastic.
Snapping… lots of photos of the dogs as they inch their way further and further into the house. A brief storm blew up, dropping the temperature dramatically, so we threw open the door in hopes of cooling the house faster. Cue the doggy belly crawl — they think they’re so sneaky.
Buying on repeat… watermelon! A couple years ago I vowed to buy a watermelon each time I went to the store BECAUSE WHY NOT and this year I’m doing it again. I try to keep a big tub of chilled cubes in the fridge at all times. Some days, it’s all I want to eat. That, plus cheese and crackers.
Speaking of crackers… I just got the starter discard out of the fridge and gave it a feeding. Tomorrow afternoon I’ll bake, hot weather be damned. [whimper, whimper]
Nearing… very slowly, the end of my book. Mind you, it’s only the first draft, and it’s taken me five (six?) years to get this far, but still. This morning I typed “chapter forty” and it felt like an understated victory — “understated” because the next step involves reworking (dismantling?) the whole thing, but at least I will have gotten it out. Kinda like successfully completing a five-year mental poop.
Cooking… the caramel sauce for tomorrow’s preordered peach pies, and supper: pesto tossed with pasta and shavings of salty, homemade cheese, green beans (the last bag!), and sliced sugared tomatoes. For dessert, either slices of the chocolate cake my son made or ice cream cones, we’ll see.