Summer Fruit

First it was strawberries, then raspberries. I made jam and tucked plump red packages in the freezer; we feasted on handfuls of the sweet spring fruit. My favourites came next: blueberries. We tossed them on cereal and fresh-from-the-garden salad. I stowed some in the freezer for later. Best of all: fresh, handful after handful, staining

Abundance

It’s fruit season. I’m tucking raspberries and strawberries away in the freezer, making jam, and enjoying handfuls of the sweet berries throughout the day. Also on ice cream. Of course. I’ve been on a canning hiatus, and the familiar sound of pinging lids and the sight of jars liked up like red-jewelled soldiers on a towel

Important, Not Urgent

Gerry leaves early for a hike and I putter in the kitchen making pasta salad and a big batch of granola. It’s 9:00 when everything’s done, cleaned up, and put away: the time I head down to the woman cave to write. But the sun is shining and it is warm outside. The deck looks

Saturday, March 9, 2019 – After Lunch

I putter around in my kitchen putting lunch dishes in the dishwasher and wiping counters. I empty the coffee pot and grind beans for the next morning’s must-have elixir. I snip Thai and Genovese basil leaves from plants growing in my Aerogarden, putting them in dishes for later use. I rub my thumb and forefinger on thyme