Sorry for the silent treatment, but my head’s been elsewhere these last few days. I won’t get too deep into it, but I’ve been extremely anxious about Theo starting school (especially vis à vis her seemingly-forever-in-progress toilet-training) and my first in-car driving lesson, which is booked for this afternoon. I consider myself lucky that I have, in my daily life in general, very little that truly stresses me out. I mean I still get tired, and can feel overwhelmed, and I have my bi-monthly personal crisis about work and money, but those things don’t provoke the deep-down visceral reaction I’ve been experiencing lately that I just can’t shake. I don’t really feel like myself.
My defence mechanism has been to retreat into harvesting and canning and preserving the ridiculous bounty that our garden has been giving up. It’s something that has to be done right now, which turns out to be good timing. And, it temporarily mellows me out a LOT. Have I told you my theory about the internet morphing into a space that exists for the sole purpose of posting photos of your food and your kids?
Image up top: Pickled green beans and corn. Above: Just a few of the many jars of garlic dill pickles and jalapeños I’ve canned. Oh yeah no biggie, but I’ve been told I make the best pickles ever.
Blanched garden green beans cooling off in an ice-water-bath before going into the freezer.
We could fill our entire kitchen with dill flowers if we so choose it. Oh, it smells amazing.
The biggest tomato so far generously sacrificed itself in a delicious caprese salad.
I even made a jar of preserved lemons. I don’t even know what preserved lemons are, or what they taste like.
The heirloom carrots are caught in a compromising position. Oy, that’s all I got today. Coach, I promise I’ll be back in the game shortly. With 110%. Thanks for listening. xx Shanan