Still too much to do and no energy to do it with.
Still a dog in need of extra hugs: Cairo's rear has been healing very nicely, but his first batch of antibiotics made him awfully sick, and we had to take him back into the vet's office to get different ones. He is doing better now--fuzzy and happy and loyal as ever--and thanks you for your kind wishes.
I spent about an hour today floating in L2's pool, which went a long way toward making me enjoy the weather for a change. I should do that more often.
I canned tomato sauce AND salsa on Monday and Tuesday. I made the salsa with Green Zebra tomatoes, so it has an unusual appearance. But if you close your eyes, it's regular hot salsa.
I cooked a lot of local food this week. Unfortunately, none of it was grouped together in a single meal. Local eggplant, squash, and onion shared a plate with exotic tofu. Our own chicken was served, taco-seasoned, with homegrown tomato in storebought tortillas.
So I got to Sunday and hadn't made a single OLS meal. What's more, I couldn't bring myself to make the gumbo I knew would bring it all together: okra! tomatoes! seafood! Carolina Gold rice! So instead, I just boiled some peel-and-eat shrimp. That was it.
I must say these shrimp are pretty special. They're sort of a test run for an agreement that our food-buying club is working out with a Savannah-based fisherman. They're bringing in five-pound bags of freshly caught shrimp--mixed sizes, heads on, straight off the boat. They are really good and fantastically fresh. It's almost like being on vacation, especially if you wear coconut-scented sunblock and mash some Old Bay seasoning into your cuticles.
Here's proof that I grew up landlocked: I had never seen shrimp with their heads on before! It takes some getting used to. For one thing, it's hard to cram all the antennae into the freezer bags; they keep wanting to work their way back out, which is not so good if you're hoping to get a good, tight seal when you "zip" them shut.
A small price to pay, though. I wonder if these people can get us blue crab, too.
