D'vorahDavida
Yetzirah

What To Do When You Can't Hibernate
Sun Jun 22 2008


It's a curious time of year in the garden.

It's the waiting time.

Wait for the tomatoes, wait for the green beans, wait for the peaches, wait for the apples.

And at the same time, I am pulling up or trimming back flowers that have done their thing for the year. Falling down Hollyhocks got hacked, Scraggly California Poppies pulled up, and a Feverfew plant that decided it was just plain exhausted, decided to up and die. They have all gone to the green waste container.

I worked on another felted bag because I'm obsessed.

Here it is before:

[album 65561 Soy Wool Hobbit Before.JPG]


And here it is after felting:

[album 65561 Soy Wool Hobbit After.JPG]

It is made of gray alpaca on the bottom and Paton's Soy Wool Stripes on the top. I can't decide if I like it or not.

I'm giving it time to grow on me as it dries under the fruitless pear tree.

While that is going on the the back yard.... (Evaporation is one of my very most favoritest laws of nature).... I have decided that the refrigerator is in such a state of disarray that the only remedy is total evacuation. This will involve cooking up some of the oddments in there and moving them through the food chain. A bundle of rhubarb is first on the list. No, I'm not making a pie. I just want sauce. I have a suspicion that rhubarb is brain food. I could use a little kick start in that department. I'm pretty sure the heat has addled my poor overworked gray matter.

And then there's the matter of the leftover vegetable lo mein in its little paper boxes. I have plans for that stuff that involves other orphan foodstuffs in the dark recesses of my fridge. You know.... take all the little bowls of leftovers and make one big bowl of them. [The secret is to add caramelized onion to the concoction. It makes everything get along. My version of leftover detente.]

I am doing all this domestic activity to keep my mind of my summer ennui.
I'm not at my best this time of year. I could easily hibernate and only come out then the high temperatures are in the low 70's.

My Celtic blood can't handle this California hot house situation. I'm one of those annoying people who will ask you if you want to go for a walk, even though it is raining or snowing.

Alright.

No more fooling around.

There's food to mingle.





8 Comments
  • From:
    SummerPlace (Legacy)
    On:
    Sun Jun 22 2008
    That is absolutely beautiful, my favorite so far. You rock.

    So do you sell them??

    Summer
  • From:
    Mamallama (Legacy)
    On:
    Sun Jun 22 2008
    I think the bag is beautiful!!!
    I can't believe you don't know if you like it or not.
    Oh well. To each his/her own.
    Looks like I'm not the only one though.
  • From:
    KiwiKimi (Legacy)
    On:
    Sun Jun 22 2008
    I'm the same regarding the heat. All through the summer months I feel as if I'm stumbling along in a daze. Come autumn, I come back to life and feel my brain kick into gear and my creative energy return. I love it!
  • From:
    DancingStar (Legacy)
    On:
    Sun Jun 22 2008
    Pardon my ignorance but how does one 'felt' a bag exactly? It looks interesting indeed.

    Ahhh leftovers.... I remember those... for some reason there never seem to be any since I had kids =P
  • From:
    DancingStar (Legacy)
    On:
    Sun Jun 22 2008
    0_0 thats all there is to it??? Here was me thnking it was some complicated process! =) thanks for the info
  • From:
    ImNotLisa (Legacy)
    On:
    Sun Jun 22 2008
    I think the bag is lovely. I love that color of SWS, by the way. One of my favorites.

  • From:
    Waterspriteflying (Legacy)
    On:
    Tue Jun 24 2008
    Wow. Your garden, like your weather, is way ahead of mine. The feverfew only just started to bloom, for example.

    The bag looks great!
    Hugs,
    Ani
  • From:
    Allimom (Legacy)
    On:
    Thu Jun 26 2008
    OK, I've got something for your rhubarb.

    Combine 3 parts rhubarb to 1 part sugar, a tiny bit of water, and simmer it until it is goo. Blend it to ensure complete and totall smooth gooeyness (honestly, I wasn't the one who came up with those terms).

    Whip one container of whipping cream (not the pre-made stuff, but the pint or quart sized containers found in the dairy section by the milk) until it is completely whipped. Slowly add the rhubarb goo a bit of a time, whipping completely before adding the next little bit of goo. When it is done, whip it a bit more for some added fluffiness and viola! Rhubarb Mousse!

    It is too yummy for words. Believe me!
    Alli