Taking it one day at a time and still feeling some disorientation. I am learning to order groceries online and find it is not as easy as it might seem. Have to think more about what I need in the house for more than a week. I don’t know if I will get what I have ordered because there are still shortages. Then it might take another week to get a delivery. We have been advised to stay at home, not even go out for groceries or anything if possible for the next 2 weeks, by our government officials here in Southern California. I did get most of what I ordered yesterday so that is good. I planned to make some homemade chicken soup but realized I forgot to order some of vegetables, parsnips and rutabega. My husband and daughter said the soup was good. I go along during the day and forget what I am doing sometimes from one moment to the next. Good old Corona stress. I am grateful I do have food, a roof over my head, and my family.
Chicken soup with matzo balls
Chicken soup with matzo ball and side of charoset with matzo cracker
From “MuseumMomentofZen courtesy Los Angeles County Museum of Art:
‘Tulips in the Sunken Garden’ at Filoli Estate shared on #MuseumMomentofZen
*Re-blogged for April 11,2020 Realized I was off the schedule for A-Z 2020 because I need to skip Sunday. I wondered why Linda G Hill and I were off by one day and she helped me see the light. Speaking of light, the word for today’s Stream of Consciousness is ‘joint.’ I feel AS IF I have been smoking lots of joints lately because of the disorientation of this pandemic crisis. I never smoked marijuana because I did not like the smell of it for one thing but I have heard those marijuana gummy bears are good for pain and sleep. Not ready to try it yet.
#Stream of Consciousness Saturday,#SOCS, is hosted by Linda G Hill.
One of latest (e)mail messages I received was from the MD with whom I had a telephone appointment and received an Rx for eye drops for me. Just recently, my daughter was down with a sinus infection that took her out of commission for about a week and a half. She had an in person MD visit and a telephone visit. I really came to appreciate the telephone visits because it saves the time of having to drive to a doctor.
I morphed into my maternal role of cooking soups of chicken and minestrone but her taste buds were not up to appreciating my efforts. At least that is what I am telling myself not wanting to accept that my cooking is bad. The illness kept my daughter from wanting to cook anything and I have missed her contributions to our bill of fare. Now I am a bit under the weather with an eye infection and she is getting back to normal and appreciates feeling better. So she made dinner for us which was great. I really am not into cooking the daily dinners any more and really love that she likes to cook and does not mind pitching in with menu suggestions, cooking, and shopping with me. I am grateful too for easy to put together items from the local groceries and restaurants that deliver.
‘Bill of Fare’ of Glen Island Grand Cafe 1892 via Wikipedia.org
In the meantime, Spring has sprung in my backyard.
Lavender doing well
Stream of Consciousness Saturday, #SOCS, is hosted by Linda G Hill. Today’s prompt: “the last piece of mail you received.” Talk about the subject of the last piece of physical mail you received, i.e. a gas bill–talk about gas, not the bill itself. Have fun!
When I was growing up we ate Campbell’s Soup. My father said my younger brother and I looked like the Campbell’s Soup Kids.
Vintage Campbell’s Soup image via Miami University Libraries (Flickr)
One of their soups I liked was Cream of Celery. There are recipes online for making fresh Cream of Celery Soup and other cream of, (some type of vegetable), soups. They look and sound good, especially for cold winter days. Do you have a favorite?
Here’s another one:
My daughter bought the ingredients to make cream of fennel soup. I’m getting hungry.
Stream of Consciousness Saturday, #SOCS, is hosted by Linda G Hill. The prompt for today is ‘cele’, use as part of word.
My writing has been suffering because I am engrossed in genealogical research. After researching my family tree, I feel like Bilbo Baggins at his 111th birthday surrounded by his extended family and calling out their names, Bolgers, Tooks, Bracegirdles, Proudfoots, and all the rest. I don’t think any of my relations have hairy feet, but it will probably take me until my 111th to finish with the tree. Everytime I think I am coming to the end I find just a bit more. I imagine a reunion with all the different family names. I don’t think there are any Bracegirdles however, but you never know.
via Jeff Hitchcock on Flickr
This reminds me of me shut away in my retreat searching for ancestors on my computer.
Yule starts with the winter solstice, the longest night of the year. For many of us it is time to gather for holiday celebrations. We just celebrated Hanukkah last week with part of the family. The best gatherings are with family and close friends. We might enjoy some eggnog or mulled wine and special meals like roast turkey. My daughter wants to make something different, paella. I look forward to being together with my daughter and my son and his family. Have a cold this week and grateful for online shopping. My little grandson is sick and had to go into the hospital yesterday. He is doing better and should be home soon. It has been a tough year for many people with all the hurricanes, floods, earthquakes, and wild fires. I hope everyone can be with their families and friends and have Happy Holidays!
Wassail pronounced like waffle but with /s/ sound can mean drinking to your health, like a special holiday punch, or caroling ( singing Christmas songs). Here’s to all of our good health and Happy New Year!
Stream of Consciousness Saturday is hosted by Linda G Hill. The prompt words for today are you’ll, Yule, Yul. Featured image of ‘Snowing Snow Lantern Red Little Girl Winter’ via Max Pixel.
“See, people come into your life for a reason. They might not know it themselves, why. You might not know it. But there’s a reason. There has to be”
― Joyce Carol Oates
My mother in law was married on November 24, 1948. She did not know that her first daughter in law was being born a little over a week later. We did not meet each other for another 26 years. My future husband had talked me into driving down to Los Angeles with him after we had a big fight. She did not like me at first. He was her first-born and she was definitely not ready to relinquish him. I was the wrong religion. I would marry her son 3 years later. My mother in law had 4 sons and was used to a house full of males. It was a nice change to have me at the dinner table because I was appreciative of her cooking. She was my mother in law for forty years. She taught me how to make chicken soup. She helped me shop for my wedding gown and plan my wedding. I was her first daughter in law and I gave birth to her first grandchild, my son Scott. She first learned about being a mother in law with me. It was not always an easy relationship. Especially after my son was born and 4 years later my daughter, Kate. She had very strong opinions about many things including child rearing. I had my own ideas. As the years passed she became less critical and I became less sensitive. I suspected it might have been her experience with the next two daughter in-laws had taught her to be more diplomatic. Through it all, the holiday dinners, kid’s birthday parties, graduations, and major illnesses, my in-laws were always there. Both of my parents were gone and my children had only one set of grandparents, one grandmother. In her later years she developed dementia and gradually became less talkative. I think she still recognized me. She had often said she thought of me as the daughter she never had. My mother in law, Mary Lynn, passed away in the first hour of Thanksgiving day with most of her family around her. For a large part of my life she was the mother I never had.
One Liner Wednesday is hosted by Linda G Hill. Featured image is of the ‘Barbara Bush Rose’ via wikimedia.
“Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.”
― Erma Bombeck
In prior years I have prepared an entire traditional American Thanksgiving dinner by myself. In more recent times it is a team effort of my husband, daughter and me. Our son is married and usually does not get involved in our preparations. This year we will be preparing the stuffed turkey and fresh cranberry sauce to take over to my daughter-in-laws parent’s house. My husband is happy as long I am making the turkey and the stuffing. The quote about Thanksgiving dinners rings true to me. I can remember cooking all day having my senses overloaded with all the aromas, then we would sit down and gobble up everything in minutes. I would think to myself All that work and it is over so fast!
Wishing everyone a Happy Thanksgiving!
One Liner Wednesday is hosted by Linda G Hill. Featured image of vintage Thanksgiving card via publicdomainpictures.net
My mother in law taught me how to make homemade chicken soup when I was first married. I don’t make it regularly as I am not into cooking so much in recent years. I do like to make it for holiday dinners. I am out of practice because I was forgetting some of the ingredients. Tonight I will be taking my chicken soup and matzo balls over to my grandson’s other grandmothers house. She is graciously hosting the dinner. This will be my grandson’s first Rosh Hashanah. He makes it a very special year. ❤
“No writing is wasted: the words you can’t put in your book can wash the floor, live in the soil, lurk around in the air. They will make the next words better.”-Erin Bow
“No writing is wasted. Did you know that sourdough from San Francisco is leavened partly by a bacteria called lactobacillus sanfrancisensis? It is native to the soil there, and does not do well elsewhere. But any kitchen can become an ecosystem. If you bake a lot, your kitchen will become a happy home to wild yeasts, and all your bread will taste better. Even a failed loaf is not wasted. Likewise, cheese makers wash the dairy floor with whey. Tomato gardeners compost with rotten tomatoes. No writing is wasted: the words you can’t put in your book can wash the floor, live in the soil, lurk around in the air. They will make the next words better.”
― Erin Bow
I was born and grew up part the way in San Francisco. You could buy fresh San Francisco sourdough bread all over The City. I really love dark crust sourdough bread with some dry Italian salami and a good cheese, a semi-soft cheese like teleme or Red Hawk from Cowgirl Creamery, Point Reyes Station, Ca. Seems like the only place you can get the original sourdough dark crust bread by Boudin Bakery is at Tadish Grill Restaurant. Both Boudin and Tadish Grill have been around since SF Gold Rush days (1849).
Red Hawk cheese
Columbus salami San Francisco by Kent Wang
Humboldt Fog cheese by Sharona Gott
One Liner Wednesday is hosted by Linda G Hill. Featured image of San Francisco sourdough bread and beer by Jon Sullivan on wikimedia, Image of Red Hawk cheese by Frank Schulenburg on wikimedia, Image of Columbus salami by Kent Wang on Flickr. Had to throw in the Image of Humboldt Fog cheese via Sharona Gott on Flickr.
You’ll never guess what I did today. You might think it is something exciting or extraordinary. It is something I would have not thought I would be doing. I am not into scrubbing, dusting, and polishing a lot around my house. But today I cleaned almost all the grout of our tile flooring throughout the house. Pretty exciting huh. I used this steamer cleaner and it works pretty well but I can feel that I was using muscles. I am tired and almost skipped writing.
You’ll never guess what else, I started drinking beer instead of wine. I have developed a taste for beer lately. We have some really good breweries in California. One that I am into now is Lagunitas IPA India Pale Ale from Lagunitas Brewing Company in Petaluma, California. Oh yeah, I just said ale not beer didn’t I? This one makes me happy because it’s hoppy. I really like the stronger taste, hoppy-ness. My son told me that in the old sailing ships they would add extra hops to the ale to preserve it on the long voyages to India. It turned out it gave the ale a great flavor. So this afternoon, after I finished my grout cleaning, and before I started making dinner, I decided to have a nice cold Lagunitas IPA India Pale Ale.
Now I am ready to go watch a good English mystery on Amazon. Lately, it’s been Inspector Gently.
This post is part of Stream of Consciousness Saturday hosted by Linda G Hill. The prompt today is “guess.” Image of Lagunitas India Pale Ale by Matteo Doni on Flickr.