Again, but a touching of base. The weather has turned hot
and sticky again. I resumed knitting, but began at the wrong end of the row. A
lot of careful tinking and careful re-knitting ensued, and by the time
everything was straightened out I felt too sweaty to proceed. There are another 8
or 10 rows of normal patterning to do before the end game proper begins. I’ll
count tomorrow.
I also had Italian homework to do. The lesson was postponed
because Federica was going to an all-day party on Saturday and I like to go
with C. to an early Mass on Sunday. I think I’ve done enough. I was working on "ci" and "ne" which are not entirely easy for an English-speaker, but vital.
Onwards with “Wives and Daughters”. There may not be any
workers in it, but Gaskell’s rendition of class distinctions is brilliant. She
died, according to the introduction, when she had finished all but a chapter –
falling forward between one sentence and the next at a tea party. The end we
all would ask for. There is certainly no hint of diminishing powers in what I
have read so far.
I harvested two courgettes from the doorstep today and fried
them in butter and lemon juice with my lunch. They are notoriously a rather
boring vegetable. I was surprised to find how much improved they are,
freshly-harvested. It shouldn't have been a surprise, really. And my two plants should have another six productive weeks to go. There
are plenty of Italianate recipes if frying-in-butter palls.
Yes, the end we all would ask for - but not at fifty-five, surely? My friend's mother passed away at 96, in the middle of a row of knitting, while talking with her son-in-law. Now that's more like it.
ReplyDeleteNow that's a good death.
DeleteI like [those vegetables we call zucchini and you call courgettes] raw, in a salad, especially if the veg. is young and fresh. Living in the center of the sun (central Texas,) I don't get to grow many veg. for myself, so I envy you.
ReplyDeleteMy Mother used to say that there wasn't a vegetable hatched that wouldn't be better with a modicum of butter. But fresh and your own growing surely adds to the flavour.
ReplyDeleteCourgettes are dull - unless combined with tomato and onion or grated into our particular version of "cornbread".
ReplyDeleteI made a carrot cake this afternoon and added one zuccini that I shredded and then pressed out the water. It is still cooling, but I expect it will be excellent. Lots of carrot, zuccini, a couple of eggs, a modicum of sweetener, some flour, leavening, spices and oil. My kind of vegetable dish.
ReplyDeleteMy mother stews zucchini with tomatoes, onion, and sometimes corn (garlic if you like it) with a little butter. It's fantastic. I also have grown an Italian variety called Costata Romanesco which has more flavor.
ReplyDeleteMy uncle died last week at 89, after he fell in a bathroom and hit his head. Before that he had been vigorous; he and his wife have been campground hosts throughout Oregon in their RV, and still skiing in the winters. His daughter, my cousin, commented that the suddenness was shocking to us, but the way he would have chosen to go.
I love to grill all sorts of summer squash, sliced lengthwise, rubbed with olive oil and sprinkled with salt. Fresh is always best, and you can pick them when they are the right size. The New York Times had a cooking section recently focusing on zucchini.
ReplyDeleteInteresting story of Miss Gaskell. I watched the movie version and liked it very much
ReplyDeleteHere is a good, simple recipe for courgettes/zucchini (surely, being from NJ and learning Italian should make these vegetables 'zucchini'?) from the Smitten Kitchen. It's basically what you did with almonds and a bit of cheese to liven it up.
ReplyDeletehttps://smittenkitchen.com/2007/08/quick-zucchini-saute/
My favorite thing about summer is fresh vegetables, especially tomatoes and cucumbers:)! Recently harvested courgettes/eggplant? sauteed in butter sounds divine!
ReplyDelete