A Week at Once Quiet and Busy

I finally got into my garden to weed and pick. Woody started to take out the dying paste tomatoes and I’m hoping that tomorrow he can finish the job. They occupy two long raised beds into which I want to plant many kinds of lettuce as well as escarole, endive, arugula, radishes, and red mustard. All greens for salads. I need him to take out the supports for the paste tomatoes and plow both beds so can plant them. I’m chilling  lettuce seeds in the refrigerator so they germinate better.  We’re still getting few cukes from there and hot Arapaho peppers. Friday, Woody brought in many green peppers, some huge, and eggplants, rather undersized.

I froze four packages of peppers ready to stuff this winter and two packages or slightly hot frying peppers. I spent Friday morning prepping them all for freezing; also hot peppes. We’re trying to use up stuff from the big freezer, since Wednesday evening we will be returning from Maine bringing lamb from the Noon Family Farm. It’s very hard on me since we don’t any longer stay over in a hotel or inn. We ‘ll rise @ 5:30, get out of here by 7 or 7:15, get back here that evening. Scott comes in and feeds the cats while we’re traveling.

I’m writing poems and catching up on work inside and out that I neglected while pushing through revisions on the book. Moving clothes around – sundresses, shorts, tanks, all other manner of hot weather clothes into the hall closet and clothes suitable for fall weather out into my bedroom closet and my dresses.

I got mad at our long haired black cat Schwartzie this morning as I and Willow on me were sound sleep around 6 a.m. when he got on the bed, bellowed a meow into my ear and then having wakened both Willow and me, chased her off me and the bed. I threw him out, tried to return to sleep but couldn’t.  I gave him some relaxing flower essence to calm him down.

Woody had two late afternoon WOMR meetings Thursday and Friday so I had to find suppers that could be cooked very fast, since I never know when these meetings will end.  For instance, on Wednesday, I made a simple but elegant scallops dish with lots of garlic, olive oil and dry white wine, linguine and our cucumbers in low far sour cream flavored with fresh mint and our garlic [harvested in July]. We always run out our garlic by January. We miss it. It’s so much easier to peel and the cloves are a larger and tastier. They only stock soft-neck garlic in groceries because it stores better. We never have a problem with storage of the hard-necks because we use it up in cooking before it would suffer.

I am just staying home and not putting on a dinner or a ritual forRosh HaShonah as I am too angry and depressed by Netanyahu and his genocide. I will probably go to services on Yom Kippur, as the day of atonement strikes me as relevant more than ever. There is much to brood apart here and in the Middle East.