Works in Progress
Wavy scarf for Christmas present in Manos del Uruguay (mostly on the shuttle, so it's slow going)

Current Obsession
Head.Must.Stay.Above.Water.

Last Google Search
Airline prices from Sacramento to Memphis - my parents have both sold their houses!

Woo-Hoo!
We have tickets for the Old 97's on October 16! Happy anniversary, honey!

Loving
My Netflix queue, which saves me from real TV

Munching
Burritos with home-cooked pintos, sharp cheddar and spinach

Cooking
Roasted peppers with crumbled queso fresco

Garden stuff
My poor garden - totally neglected and dry.

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Many thanks to:
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Artwork © Lian Quan Zhen

Previously...

i got a new attitude - September 24, 2004

- - September 22, 2004

- - September 20, 2004

Is this thing on? - September 20, 2004

- - September 15, 2004

2003-06-30

2003-06-30 - 10:55 a.m.

I am about as exciting today as the politically correct 'flesh' colored Crayola. (Once while on mushrooms many years ago, the girls decided to buy coloring books and crayons. We referred to this one as "honky".)

2003-06-30 - 8:52 a.m.

First off, huge hug to Whoolie for turning me on to Lovage, which is getting me through Monday. Check the lyrics and laugh. Second, *thank you* to the man who jacked up traffic on I-80 to look at very average me this morning. For ten minutes he kept his Honda glued to mine. Silly, but flattering. Third, I meant it about wanting blog advice [scroll down please]; if anybody has an opinion, please share.

As you've likely guessed, I treat the Sunday farmer's market like church. Lately Beek's been coming with for mini lessons on produce. Shots from yesterday:

The market’s under an overpass. It’s not glamorous, but it’s home.

We spent ten minutes individually picking cherries. They won’t last much longer; it’s been too hot. We bought 3 pounds, which became dinner.

Find of the day was the first lemon cukes.

These little guys need to be well-scrubbed to get rid of the prickles, but they are the best for salads. Just chop ‘em, add good tomatoes and some feta (Israeli if you can get it; it’s more flavorful than the Bulgarian), a good crack of pepper, some parsley and mint, then toss on red wine vinaigrette. I’ll eat this stuff nonstop for a week. And here’s my favorite vendor of all, Signor Bariani. Their olive oil is local; it’s a little bit peppery, full-flavored, exactly what should come from our hot, dry climate. I’d buy some every week if I could, just to get the chance to hear his heavily accented English and watch each bottle get a loving pat before it’s handed to the buyer.



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