Today’s smiles:
About my
friend: She’s a couple years older than our daughter and attended church with us while she was
working on her doctorate degree. She’s smart (obviously), and she has such a
good heart, is generous and considerate - beautiful in every way. She loves to cook good, healthy food, so we enjoy eating together. She became like a daughter to us, and
in fact, she and our daughter could be sisters. I have girls’ nights once or
twice a year, and one time I invited her and my daughter so they could meet. As
predicted, they hit it off. Friend married a nice guy and they moved into his
house on the north side of town. We’ve made it a point to stay in touch with
them; I meet Friend for lunch every so often, Friend & Hubby had us for
dinner in the spring, so it’s our turn to treat tonight. It just makes my heart
smile to be with these kids. Bon Apetit!
- A surprise rain storm and cool front this afternoon. The day started out hot and sticky, but dark clouds rolled in rather quickly in the late afternoon and dumped substantial but gentle rain. It was beautiful! Straight-down rain - no wind - intermittently for a good four hours or more. Flowers and grass know the difference between hose water and the real deal, and the begonias in the front beds changed from transparent-looking pale green to the deep amber their leaves are supposed to be after drinking up that dose of heaven-sent moisture.
- Having a dear friend and her husband (who we’re getting to know and love) and my daughter and her hubby for dinner tonight. I spent the whole afternoon cooking – cutting endlessly, and cleaning up lots of sticky juice and small chopped items that inevitably wind up on the floor, and washing a thousand dishes and utensils. This is not enjoyable to me. However, eating really fresh food prepared from scratch and sharing it with people I love and who nurture my spirit is so worth the work and aching back! And I learned something new in preparing a citrus habañero salsa: what a “supreme-style segment” is and how to prepare it. You slice the rind off of a citrus fruit, taking just the peel and rind, then slicing between the segments so you end up with just fruit sections, no skin of any kind attached (yeah, there's an artful technique to this, and I'm sure really good knives make it much easier). Oh my, juice up to my elbows! But wow, this salsa looks great and should be yumm-O on the citrus marinated fish fillets!
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