I keep thinking that this is an odd season, but what season is normal anymore? Will we learn to be the most flexible and diverse generation of humans living on this Earth? Will we start to understand change as normal, be easy-going and learn to purely live in the moment, as the future becomes increasingly unpredictable? Will we have to select for and breed varieties of vegetables to mature in smaller and shorter windows, because the weather tomorrow, weeks and months ahead will continue to consistently weave in and out of elements? Will we find the stability in the unsuitability?
In a heat wave! I get the feeling that this heat is eagerly waving ‘Hello’ and I wave too; also eagerly, ‘Good-Bye,’ but it doesn’t seem to pick up the subtle cue. It took my cloths approximately 15 minutes to dry on the line the other day. 100 degree weather and a slight Southern breeze left them stiff and dry and wishing to be folded up and quickly placed in the cool dark closet of my room. I wanted to fold myself up with them, to be organized with the sweaters and to come out only when they were beckoned.
What luck that I didn’t ball up and seek solace amongst the wools and fleeces, for I would have missed last night’s party of lights! Lightening chiseled into the horizon, with a flash and low rumble boom! The clouds around us playing aurora tag with every imaginable color. Not a time to be a sweater, a time to soak in the elemental moment, be present, stable and to know of change.
With the lamenting of the heat I share with you this summery meal that I whipped up last night – served best with CHILLED white wine!
Arugula Pesto –
1 bag Arugula
1/4 olive oil (more if it’s not blending)
1/2 cup parmesan cheese
1/2 cup nuts – I used walnuts and like to toast them in the oven a bit to bring out a roasted flavor. Brazil nuts are great in pesto as well!
1/2 of a lemon – squeezed for the juice
3 cloves garlic – or a bulb and a half of this week’s CSA share of mini fresh garlic
salt and pepper to taste
Directions – Put All in a blender and blend. Adjust different elements to taste. This pesto comes out nice and earthy. It has the taste of spring, but the influence of summer, as you can almost convince yourself there’s basil in it.