On the way up to Pippin’s place this week I stopped in to see my friend Myriah. She lives in a low mountain region where the street names are Quail, Pine, and Towhee. Tall conifers fill all the yards in her neighborhood.
But I didn’t spend any time outdoors that afternoon, because of drenching rain. We stayed inside and I got to meet her miniature parrots that I think are called parrotlets.
She gave me bags full of fabric from a gift that an elderly friend had made to her. I don’t know how I will manage to make use of it–yet. But I got ideas, looking at her inspiring quilts.
Driving down to the valley again, I came into sunshine, and the air was warmer. Then at Lake Shasta, fuller than I have ever seen it, buckets of rain made driving hard at any speed. It was awfully cold here at my destination, but it didn’t snow, until this afternoon. Light slushy snow, then what Pippin calls popcorn snow, a sort of cross between hail and snow. This is a view from across the street; it’s only dark because of the clouds.
The snow paused for a spell, and birds came to the feeder! I didn’t see them, of course, until Pippin pointed them out to me, just a few feet on the other side of the window above my sinkful of dishes. We took pictures of the Black-Headed Grosbeak and the Mountain Chickadee. The Grosbeak was a bird she hadn’t seen before this spring.
I’m wondering if this is a quince brightening up the roadside.
I built a fire in the stove this morning, as it was colder than yesterday. And the cats seemed to enjoy it. They slept in nooks and crannies all around the warm room.
Pippin made us some kale chips tonight. I’m not sure I’d ever have tried them if she hadn’t demonstrated how easy they are:
Take a bunch of kale, wash it and tear approximately 2″ pieces off the stalk. Dry them in a towel or salad spinner, and put them in a bowl. Toss with 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1/4 to 1/2 teaspoon salt. Bake in a 350° oven for about 12 minutes, stirring a couple of times.
She thinks you should try to cook the kale on parchment paper as her original recipe directs, but she hasn’t always done this. The kale comes out looking brownish-green, but it is crispy and light and flavorful. One person could easily eat a whole bunch this way. We don’t know how much of the nutrient value is retained, and I haven’t researched what anyone else says about that.
When I get home again I will be in the midst of the disarray that seeps into my mind and makes me incapable of writing more than one coherent sentence per day. It’s been nice to relax away from the home that is not homey, and play with Little Scout, who’s seven months old now and lots of fun. While he napped I read and wrote, and even laid away a draft for a little blog I can post later if I feel like it.