First harvest
May. 16th, 2003 03:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidBefore leaving work this afternoon, I noticed that some of the lettuce leaves were already pretty large. I didn't want them getting leggy, so I picked some, a mixed bag of greens for salad this Shabbat, supplemented with a couple more leaves from the lettuces at home. It feels strange, in this cool, extended spring, to have home-grown salad already (I'm enjoying the extended spring, though. So many years we have about a week of it, then both feet first into the hot, humid, summer weather.)
(OK, the absolute first things I picked were some basil leaves on the porch earlier this week. That was more for flavoring than a whole dish.)
When I got home, I realized I wasn't sure what I wanted to cook with the turkey thighs for Shabbat. In the end, I couldn't decide, so I have three trays in the oven. One has crumbled up matza, onion, mushroom, ground sage, walnuts, and raisins. The second has a bit of matza (I'm almost through another box of it), five tomatoes roughly chopped (two red, three yellow), fresh garlic, dried garlic, dried onions, salt, pepper, porch oregano, and olive oil. The third is the simplest, with onion, diced sweet potatoes, cayenne, and the end of a jar of spicy eggplant-red pepper spread. All I have left to do is slice the strawberries and finish the salad. Hooray.
Apropos of nothing: they've drained the two-foot-deep pond in the Japanese garden by Muzi Ford. I wonder if it's just for clean-up or if they're redoing it, or what.
Also, my dad is proctoring exams at Harvard, which means that he's technically an employee of the university for the next three months, when they're scheduled to fire him. Are there any interesting perks of Harvard-employee-ness that would be useful to know about? (He's otherwise retired, so pretty flexible schedule.)
(OK, the absolute first things I picked were some basil leaves on the porch earlier this week. That was more for flavoring than a whole dish.)
When I got home, I realized I wasn't sure what I wanted to cook with the turkey thighs for Shabbat. In the end, I couldn't decide, so I have three trays in the oven. One has crumbled up matza, onion, mushroom, ground sage, walnuts, and raisins. The second has a bit of matza (I'm almost through another box of it), five tomatoes roughly chopped (two red, three yellow), fresh garlic, dried garlic, dried onions, salt, pepper, porch oregano, and olive oil. The third is the simplest, with onion, diced sweet potatoes, cayenne, and the end of a jar of spicy eggplant-red pepper spread. All I have left to do is slice the strawberries and finish the salad. Hooray.
Apropos of nothing: they've drained the two-foot-deep pond in the Japanese garden by Muzi Ford. I wonder if it's just for clean-up or if they're redoing it, or what.
Also, my dad is proctoring exams at Harvard, which means that he's technically an employee of the university for the next three months, when they're scheduled to fire him. Are there any interesting perks of Harvard-employee-ness that would be useful to know about? (He's otherwise retired, so pretty flexible schedule.)
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no subject
Date: 2003-05-16 01:24 pm (UTC)If he decides to go to the orientation on the 27th, let me know.
no subject
Date: 2003-05-16 02:50 pm (UTC)I hadn't thought about library access; that is a pretty nice perk (I think with a Cambridge library card, I get admission to at least some of the Harvard libraries, too :-).
no subject
Date: 2003-05-17 05:04 am (UTC)no subject
Date: 2003-05-17 06:08 pm (UTC)