What with mon mari lazing around the hospital again last week, not a lot of visible progress was made.
On the other hand, he had a lot of time to think – and, apparently, he thought about all the little things that have been neglected since his diagnosis.
He must have been inspired by something, because, since he’s been home, he’s been doing ‘ugly’ jobs: plumbing repair, fixing the kitchen sinks (one didn’t drain properly, one needed to be turned so I could have cold water), repairing and replacing broken lights, finishing the little bits of neglected wallpaper….
That sort of stuff.
I appreciate it; likely no one else would.
But, you may appreciate the Sunflower Update:
Here is the same flower I have been photoing since they started blooming…. As you can see, it’s days as a flower are numbered:
They are all starting to lose their petals. I’ve never followed the life of a flower this closely before…. Kind of fun. I’m amazed at how big their ‘center’ gets!
The fields are slowly turning from bright yellow back to green.
And, speaking of turning, until this summer I thought sunflowers turned – followed the sun.
They don’t. They greet the rising sun, then face the same direction all day, every day.
In Spain, and Andorra, summer means Gazpacho!
A cold soup, for a hot climate, using summer’s bounty…. I was treated to proper Gazpacho made the traditional way, by Spanish friends on many occasions.
I even have the correct (according to the woman who gave it to me) recipe. True Gazpacho has bread in it. You can find that recipe here.
(True Gazpacho is always puréed… As are most soups in Europe)
I loved it when Isabella made it…. I could never get it quite right.
This is my version, without the bread:
Gazpacho de Andaluz (Andalusian Gazpacho) Modified This makes enough for 4
1/2 green pepper
1/2 red pepper
1/2 medium cucumber (use about 6″ (15cm)
4 – 5 tomatoes – not peeled
1 red onion
2 – 4 cloves garlic
1 tsp sherry vinegar
1 tbs dry sherry
1 cup (225gr) tomato juice
2 tbs olive oil drizzled on top
Peel the cucumber and the garlic. Chop all of the vegetables, reserving 1 heaping tbs of the cucumber, onion and pepper, and 2 tbs of the tomato for garnish. Put the rest of the vegetables along with the remaining ingredients into a blender and purée until very smooth.
Taste and add salt, pepper, a bit more vinegar or sherry as desired.
Chill . Serve with the reserved chopped vegetables and olive oil on the side as garnish to be added by each diner.
This is the perfect hot weather solution to garden surplus…. even is you don’t have a garden.