Native ricegrass and broom snakeweed light up in morning sun on our Breakfast Loop walk.
I picked more apricots this morning after our walk and before meditation. There are inevitably some that fall to the ground as I’m picking, and I’m happy to share with the deer, with Biko, and with Wren. She loves her fruits and vegetables and is a very good influence on me.
She’s learning to leave the pit, just like the does do. It’s important to make sure, since it contains trace amounts of arsenic, and eating a bunch of pits could poison her.
…the face of satisfaction…
I’m so grateful for my little friend. Some days I just cannot believe my good fortune in finding her. If ever I were to forget to practice gratitude, one look at her making the most of her little life would be enough to remind me to give thanks, every living moment of every day.
A store-bought tomato, even organic, just can’t compare with homegrown or local farm-grown, but I couldn’t wait any longer to try this simple suggestion from NYT food section: I grilled the bread in butter and olive oil in a skillet til it was golden on both sides. The article (Sandra!) said to mix grated cheddar into mayo to spread under the tomatoes, which I did, but I also mixed some mayo into the last of the mushroom gnocchi stuffing and spread the toast with that first, then cheddar-mayo, and then tomato slices. A few jalapeño cheese puffs and a small bowl of last year’s bread & butter pickles, and I had a lunch that was so simple, so delicious!
Your mushroom modification to the cheese toast is brilliant ! It looks so delicious. And I loved the video of little Wren eating her apricot and your gentle ‘uh-uh’ when she tried to go back for the pit 😂 She’s a good one for sure ❤️
Your mushroom modification to the cheese toast is brilliant ! It looks so delicious. And I loved the video of little Wren eating her apricot and your gentle ‘uh-uh’ when she tried to go back for the pit 😂 She’s a good one for sure ❤️