“So what did you do this past weekend, Jean?” a friend asked.
“Not a lot, but enough to keep me amused,” I replied. Actually, just being at the farm with its quiet, slower pace has restorative value.
My half-dozen activities can be summed up in these photos. Instead of tackling all the work that comes with the care and keeping of a weekend home, I assign chores to others who are more agile than I am, which leaves me with time for cooking, chatting and blogging.
In a Nutshell
I Cooked for Family and Friends. Actually, I experiment on them like a mad scientist. I test new recipes with strange names and ingredients I don’t have on hand. It’s all in the interest of finding a dish that’s blog worthy.
This past weekend, lunch was a pan bagnat, (a French sandwich that I wrote about earlier), and our dinner entree a bobotie, (a curried beef-lamb dish from South Africa). If a recipe passes the arduous taste test of family and friends, I pass it onto blog readers.
I Blogged Outdoors. I put on my
Yale Kale t-shirt (see photo above), that gets me in a foody frame of mind and sat on the deck, the gentle breeze tempering the heat, as I composed handwritten drafts. Scribbling en plein air is a good mental break from composing on a computer all the time.
Sunny skies and soft clouds made for good photos, too. For me, part of blogging is telling the story of the various seasons at the farm; photos do that best.
I Watched the World Cup on TV. Well, I watched three games just to be social. After that I watched my family hoop and holler along with the soccer fanatics on the screen. The Denmark-Croatia game, that ran into overtime, taught me more about soccer than I wanted to know.
I Took in the Local Farmer’s Market. I bought some locally-grown fresh tomatoes—a preview of BLTs to come. There were also lots of canned and baked items being sold in the downtown Rolla market.
I Enjoyed a Bounty of Wild Mushrooms. Heat and rain make for mushrooms galore. Robin and JC, undaunted by the 90 degree temperature, harvested a large basket of chanterelles in no time. A bit of white wine, butter, shallots, and cream made for a dish of flavorful fungi.