1. At noon today, Mark Cutshall called me. It was an "appointment" call that we had set up the day before. Mark and I became close friends nearly fifty years ago at Whitworth College. We haven't seen a lot of each other over the years, but when we do get together (twice in Seattle in the last year) or have a chance to talk, it's uplifting, stimulating, and fun, a perfect blend of serious discussion, sports talk, reliving memories, and having a lot of good laughs.
Our talk today enlivened me.
It was nourishing for my soul.
2. Debbie and I decided not to go on a drive we'd talked about doing on Tuesday. Instead, we grabbed a chair on the cool, breezy, and comfortable porch of The Beanery. Right now The Beanery is serving Kona Brewing's Big Wave Golden Ale, a light ale that is refreshing and low in alcohol content. I savored a glass of it while Debbie and I talked about all sorts of things.
Inevitably, we talked more about the four murders perpetrated on Sunday and about different things associated with it. I wouldn't call it a comfort to talk with Debbie about what we have come to learn happened. I don't really know what to call it. Trust talk, maybe. I guard my thoughts about such things, something I did too little of when I was younger.
Being able to speak in confidence with Debbie, much like having conversation today with Mark, is not just a relief, but it's nourishing for my soul.
3. Back home, and in the car before arriving home, Debbie and I devoured a bag of Nacho Cheese Doritos just because.
I got to work fixing tonight's HelloFresh dinner: Silky Sicilian Penne Tossed with Mushrooms, Zucchini, and Tomatoes.
It was simple.
All I had to do was cook the sliced mushrooms and diced zucchini, take them out of the pan, and then cook down halved cherry tomatoes. Once the tomatoes were soft, I added a packet of mushroom broth, Italian seasoning, and pasta water from the pot of penne I was boiling at the same time. I had chopped chives, added half of them, and squeezed the juice of half a lemon onto this tomato mixture. I capped off this emerging sauce with two packets of creme fraiche and stirred it all up and let it cook for a bit.
All I needed to do then was add the drained penne to the sauce, stir it up, and add a packet of Parmesan cheese and more chives. For good measure, I squeezed juice from the other lemon half into the penne and and the sauce.
It worked.
We had a most enjoyable dinner.
Later we watched Monk go on a date and also investigate a series of blackouts in San Francisco.
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