Posting lite, I’m afraid…though I am preparing a new post for the inaugural edition of The Giant’s Shoulders blog carnival, to be hosted at Coturnix’s A Blog Around the Clock. I was too lazy to write anything yesterday, which was the Fourth of July-which, like Guy Fawkes’ Day in the UK, is A Good Day to Get Bucked Off a Horse. So I avoided riding mine, or tying them up to anything from which they could pull back and break yet another halter or lead rope…this, in spite of the fact that I figured out last weekend that I can reach an amazing number of peaches, previously unattainable, from horseback, simply by riding up next to the peach trees by the ranch house. Of course, this requires that 1) I’m riding the calmer and taller of my two Thoroughbreds, and 2) I remember to attach one of my handmade recycled shopping bags to the saddle.
Tomatoes have been in the news lately as the potential culprit in salmonella outbreaks, but I usually avoid buying grocery store tomatoes anyway, because they taste like wet cardboard. I have access to two organic gardens, both of which often have some heirloom tomatoes free for the picking. Yesterday, I had a bacon-lettuce-tomato sandwich for lunch when visiting with friends, and it was so good I decided to fix another for today’s lunch (in the photo). I need to work on my food photography, but let me tell you, the sandwich was pretty awesome. The tomatoes are of the Stupice variety, somewhat larger than a cherry tomato, with very heat-tolerant plants (important here!). I also picked a golden variety of cherry tomato, perfect for salads.
The other garden yielded a nice butternut squash, so I think I’ll make the white bean and butternut squash soup, from Alice Waters’ The Art of Simple Food, later this week. I know the “bacon” part of the BLT isn’t exactly a health food, but overall I rarely eat highly processed or fast foods. Bacon is usually flavoring for a soup, or for a stir-fry of fresh kale and collard or mustard greens, served over rice. I’d say I’m an average cook, but I enjoy baking and cooking and preparing meals with friends. It was one of the few hobbies I could afford in grad school, and the skills I’ve learned over the years have saved me money and unwanted pounds.