Always in the back of my mind is the final countdown toward having to say goodby to my grandkids as they move to Florida, the end of this month. They’ll grow up fast, far away from us for five years, during which time we’ll rarely get to see them. They are sometimes a challenge, as they go through all their developmental changes, but I’ll take that over an extended absence and separation.
The good side is, I get to spend more time with my son, and older Gdaughter, for as long as they’re still in the area. There will be plenty of work to do prepping their house and yard for selling eventually, and lots of pub-crawls, too! Life is all about adaptation to change, not all of which is a bad thing.
Meanwhile, life goes on back at the hacienda. This is the golden time of summer, when sunflowers, black-eyed susans, and other yellow flowers reign over the garden. If you think about it, all you really have are these fleeting moments to savor. It’s all about the balance of sweet, sour, salty, bitter, and umami.
Yesterday evening, while my son went to a poetry slam, my oldest Gson took over the kitchen to make really fabulous tacos from scratch. Here is Chef K, working his culinary magic. “Get out of my kitchen!”
Meanwhile, my youngest Gdaughter Y and youngest Gson S danced to live ukulele and guitar by L. [Not me, I’m not that talented.]
Later we adjourned to the deck to relax from all the artistry, and rest up for the Big Bedtime Challenge.
Those of you who have been initiated into the mysteries of MST3K will get the reference. If not, your loss. Zucchinis are not to be sniffed at. Here’s one I actually made one for my son once. And the real deal, from my garden, posing with its yellow cousins. Which is the real poser?
Here are some sunny southern garden scenes:
As is our custom, we spent yesterday evening with the kids. We also got some rare grownup conversation time, which is always welcome.
There was an ethereal misty sunset over the mountains, which my excuse for a camera could not adequately capture, but here is my attempt.
Also, they have peaches growing right outside their door! How did I not know that?
Did I mention yellow squash? Just today I got another half dozen from the garden. So I adapted this fun summer squash “noodle” salad, made by julienning raw young yellow (or zucchini) squash, and adding garbanzos, tomatoes (from said garden), corn, peppers, (MSTies will appreciate the reference!), chopped fresh basil, parsley, chives, garlic, shredded mozzarella, fresh-ground pepper, and a homemade lime vinaigrette. It’s really light and healthy, but filling. With a local craft seasonal gose, and E’s homemade bread, it’s a whole balanced meal!