Wander and Ponder on Friday, February 24, 2017
Before I know it, here comes Friday. Often there seems to be a sense of relief while I plan to do nothing or a lot of "somethings" for the next couple of days. I am no longer on someone else's clock, so essentially my time - - is - - well, my time. Let's just say that "old habits die hard." I am tightly hanging on by a string of the last work-like routines.
Every Friday I will attempt to let my readers know where my mind is wandering and what my mind is pondering. Who knows where my brain will be wandering and pondering next? It may be a quote, something new, something frustrating and how to overcome it, a magazine article, food, drink, a recap of the week, or even just a sweet photo.
This week my mind wandered and pondered:
Sprouts: It started earlier this week when I took advantage of the perfectly ripe, and rather large avocados at the market; and saved one of the seeds to see if I can get it to root. The simple ingredients of onion, tomato, salt, pepper, and a sprinkle of cumin mixed with the green creamy flesh makes for a delicious dip and dressing.
In spite of our northwest weather of gray days, and even a few snowflakes this week, I noticed in one of my flower beds a few sprouts. With warmer weather will come red tulips.
Then I came across this photo: The simplest of sprouts can make me happy.
Iconic women: Whether they are old, young, living, or passed - Coco Chanel, Zelda Fitzgerald, Gloria Vanderbilt, and Carole Radziwill have been on my mind all week. Interesting stories of talents, victories, and unfortunately great sadness.
Puffy Omelette: It was the first recipe to cook in our 9th grade Home-Ec class. I think if our teacher called this dish by it's rightful name, "Souffle," us young students might not have tackled it. The name, "Puffy Omelette" is not as intimidating, but the ingredients and technique are the same.
And speaking of souffles, check out New York Times food columnist Melissa Clark's The New Essentials of French Cooking. She will take you through all of the basic sights, smells, and tastes that should come out of a French-influenced kitchen.
Snow: I am done with it. I am tired of feeling "soggy." Bring on the spring flowers. Bring on the violets. Next week, let's talk about violets - - shall we?