GULF SHORES, AL; March 6, 2020 – It was 68° F, there was no ice on the water, but it felt as if there could have been. Young folks were down at the edge of the shoreline, a few wading, some playing volleyball, many just lying in the sun, determined to get a tan before the end of their vacations. But elderly folks sheltered themselves from the northerly wind behind a public building, soaking up the sun’s warmth, glad for the reprieve of shoveling snow back home.
Start off with one very dirty Martini, two might be excessive, but not outrageously so.
Prepare your quinoa with an adequate amount of chicken stock, a pinch or two of salt, zest of a lemon and juice from same lemon. I’m thinking a clove or two of garlic would be good, but this recipe hasn’t been in the family all that long and I did start off with a second Martini.
Dice up a couple Roma tomatoes, chop a couple sticks of fresh celery; use the most tender, tasty stems from the center of the stalk, and mix tomatoes and celery into the still hot, cooked quinoa.
Oh my gosh. Too good not to share.
Light in October is different than in June or February. The trees, the fence, the little trailer; they all plead, beg…like me…to hold on to the warmth even after the sun goes down. There’s no need for begging in June – the warmth will hold on. In February, there’s just no point in begging. But in October, in the deep south, leaves are still mostly green, the light is warm in every sense, but after the sun drops below the horizon…