Category Archives: weather

In the midst of heady scents.

art, weather, ,

It is such a blustery day. My helper in the garden was not able to come at all in March, in spite of trying and getting rained out. I think he might come today, though even if the rain stops, it’s so windy and cold, I do not want to go out there and join in the clean up and pruning and weeding. I will just stay in and do a few Greek lessons, and show you more pictures of the garden.

At right is a birthday card I received from my grandson. He’s doing an extensive series of these drawings of which this is only one family member, so I don’t think he was necessarily implying any resemblance. But I immediately felt that this motherly looking cat was a kindred spirit.

More birthday gifts illustrate this post, made by several of the younger, most practical and artistic grandchildren. The ones who live in California keep writing cards and letters wondering when they will next see me; these, combined with the departure of the Colorado clan after they had been available for hugs for a whole week, gave me the idea of making a quick trip north to see Pippin’s brood this weekend — but stop… breathe… It looks better to wait until after Pascha, and more easily accomplished. So I’m looking forward to that, though even then it will be a challenge to squeeze it in. Because of May travels.

In the front garden, more Yellows and Oranges are flowering to complement the purples and blues. The freesias have never smelled so divine; maybe it is the heavenly dampness in the air that carries their scent to my head such that I want to sit down on the wet sidewalk and swoon a while. In the lower right of the picture below you can see the new ceanothus covered with its Lenten purple. The green shag carpet is baby nigella, which I need to thin out severely as soon as the weather is favorable.

The hen hotpad above is the exception in the group — not made by a grandchild, but sent by my dear friend in Arizona ❤

The irises in the front, which are supposed to be tall, but have been short lately, are sending up tall stems with buds now, and they are beginning to open, just as the yellow California poppies are coming on. Now, if the rain will just stop, and the wind turn into a gentle spring breeze…

No one has played an April Fool’s joke on me today — I don’t think. How about you?

Be still, sad heart!

poetry, weather, , ,

THE RAINY DAY

The day is cold, and dark, and dreary;
It rains, and the wind is never weary;
The vine still clings to the mouldering wall,
But at every gust the dead leaves fall,
And the day is dark and dreary.

My life is cold, and dark, and dreary;
It rains, and the wind is never weary;
My thoughts still cling to the mouldering Past,
But the hopes of youth fall thick in the blast,
And the days are dark and dreary.

Be still, sad heart! and cease repining;
Behind the clouds is the sun still shining;
Thy fate is the common fate of all,
Into each life some rain must fall,
Some days must be dark and dreary.

-Henry Wadsworth Longfellow

Gardeners happy in the weather.

my garden, weather, work, , ,
Strawberry tree (arbutus) fruit I didn’t get to eat.

Last week we got quite a drenching, and it was exhilarating. Early in the week the wind blew down pine needles and strawberry fruit, midweek featured 5+ inches falling on one day, and the day after that the landscaper “Dan” worked in the rain all day and installed many plants in my front yard. He was sopping at the end, and only quit when he did because he still had to drive an hour to get home before dark; his eyesight is not good and he’s having cataract surgeries starting this week — hence the need to accomplish as much as he could beforehand. The things not planted are waiting in the utility yard. Look at those ferns! I’ve never had ferns in my garden before.

I worked outside myself, consulting with Dan and looking on as he tested how plantable the soil was after all that wetting. We were both amazed to find bone dry soil under some of the areas that had been thickly covered in mulch. Other places near the borders of the space, with less mulch, standing water filled the holes several inches down, in clay, and he didn’t plant there. While Dan soldiered away completely exposed (in his thin rain suit), I spent most of my time in the garage with the big doors wide open, organizing, cleaning and sorting, and when I took things to the trash bins or did a little trimming of dead flowers, I didn’t get very wet. I was wearing waterproof boots and a rain jacket.

The temperature was mild, so we were able to enjoy our work and the invigorating weather without being cold. That air was a strong tonic. I was happy to get started on the small area of relandscaping, and to have someone to talk to about all the plants and how to arrange them; he said he always loves planting; we were both joyful because we are always greedy for rain in California. Oh, and it was definitely a relief to see the garage quite a bit tidier.

From time to time when I went into the house I would put another log in the stove, so that when darkness fell and I closed all the doors and window shades, oh how cozy I was.

I like rain and roasted onions.

books, food and cooking, home, weather, , , , , , , , , , ,

Rain… rain… rain… It’s been raining All. Day. It’s night now and still raining. I’ve been exulting in it, because I didn’t have any responsibilities that required my going out. I could tend the fire, chat with my daughters online about their weather, roast onions, read, and even accomplish one housecleaning task that has been hanging over my head for months: cleaning the ceiling exhaust fan in a bathroom. Yippee!

The nodding violet that I brought indoors last week before freezing weather arrived looked so lovely with the rainy light behind it, I had to take its picture.

Sir Gawain by Howard Pyle

On the table by the violet are a few of the books I bought to go with an online course I am taking this fall: “Christian Wonder Tales.” It is taught by Martin Shaw, the mythologist and storyteller whom I met at the Symbolic World Summit last winter. Tolkien’s Sir Gawain and the Green Knight didn’t get in the picture, but is another title he recommended, and I have it upstairs.

Who knows if I will read any of these books to the end — I haven’t even finished The King of Ireland’s Son, by Padraic Colum, which is quite delightful. Also perfect for listening to, because the narrator Gerard Doyle’s Irish brogue, telling the stories-within-stories as is the custom with Irish stories, has me journeying entranced from the Irish cottage to the castle and back again, meeting mysterious characters and challenging assignments around every bend in the road.

Now to the topic of food: Back when my friend Susan was also my housemate, sometimes I would walk in the front door to another sort of captivating story, the aroma of which was the essential part. What are you cooking?? I would ask, drawn immediately into the kitchen, and it took a few repetitions of this encounter before my nose remembered what she had told me: “It’s only roasted onions!” I eventually had to start making them myself.

(Above, onions in my kitchen as it was 28 years ago. Notice bread rising in pans at left. The only thing that is the same now is cast iron pans always on the stove top.)

To keep up with my appetite for them, I’d need to roast a batch of onions once a week, but it ends up being more like twice a year. As soon as they are out of the oven I always serve myself a little bowl of them, which seems to be about one onion’s worth… or two — so I usually double the recipe below. Do you roast onions? You can find many recipes online; here is my version:

ROASTED ONIONS

3 large onions, yellow or red
2 tablespoons olive or other oil
1 tablespoon balsamic or other vinegar
1/2 teaspoon kosher salt
fresh ground black pepper to taste
(1 tablespoon chopped fresh thyme) – I never add this

Cut the onions vertically into quarters or sixths, and then slice those wedges crosswise as thick as you want; I make mine 1/8 to 1/3 inch thick. Toss them in a bowl with the other ingredients and roast in a sheet pan at 375 to 400 degrees for 45 minutes to an hour, stirring occasionally, until they are as brown as looks good to you. I think sometimes, in an effort to get them crispier, I have overcooked them and made them a little tough.

This evening I didn’t use balsamic vinegar, because recently I was given an extra special bottle of “plain” red wine vinegar with a noble heritage. Just as bakers like to pass their sourdough starter around to friends, so chefs and winemakers often share a vinegar mother (also called a vinegar scoby). My vinegar was fermented with a mother whose mother belonged to Alice Waters, and whose grandmother grew in Julia Child’s kitchen. Does that make my onions taste better? You know, I think they might just be the best I’ve ever made!