Not just any egg. A farm egg
with tight albumin and rosy yolk.
A local egg purchased from
a purveyor you call by name.
Comparison to store bought
a mere accident of size and shape.
A world of difference in quality and taste.
“Buy Local” more than slogan.
More an entry to safer, better nutrition
while supporting the farmers
who toil to provide this bounty.
Spring at the farmer’s market.
Pent up enthusiasm for the new harvest
resulting in a scamper to gather up
armloads of lettuce crisp with
the flavor of sunshine and showers.
Reaching for freshly gathered eggs,
their softly tinted shells
protecting richly hued yolks.
The stalls will groan with
towering piles of produce
as the summer gathers steam,
but the joy of the early market
with its current treasures
and the promise of the largess to come
is its own reward on a lovely day in Spring.
for two or twenty
magic at the end of day
glory on display
I went to my fiftieth college reunion last Saturday. I found that number daunting and frankly, a bit unnerving until I was at the actual event and passed a table with a sign inviting the Class of 1948 to check in. All of a sudden, our fiftieth assumed its rightful place. Far from being an ending, it was just another milestone.
An important milestone to be sure, but the cheerful ladies celebrating their seventieth reunion demonstrated that life has little to do with numbers. The memories endure and cherished friendships cause time to slip away.
And then there’s the pride. In Regis as a growing, thriving institution. In the women of the Class of 1968. I spent some time yesterday reading the biographies posted by my classmates in a reunion book. So many of us pursued advanced degrees and were involved in satisfying careers in addition to raising families.
As Regis undergrads, we were encouraged to believe in our ability to climb mountains. We were the change agents who could do it all. In our homes, and communities, and law offices, and classrooms, and boardrooms. And somehow, with determination and drive, we managed to fulfill that promise.
And from what I can tell, as a group, we’re still vital and involved with our communities and volunteer activities. Retirement for many of us may have shifted our focus, but it hasn’t done much to slow us down.
Fifty years since graduation. Many roads travelled in those years. But one road led back to Regis last weekend. Bonds forged in dorms, classrooms, and student lounges can’t easily be broken by time and distance. We were fortunate to have shared those college years, and it was lovely to have an occasion to remember why it was so special.
scatter of leftover toast
one chubby squirrel
Broccoli salad can be a good addition to the summer salad rotation. I’ve had broccoli salads heavy with bacon and cheese with a mayonnaise based dressing. While often delicious, they are a bit of a guilty pleasure. This version keeps enough bacon and cheese for flavor, but uses oil and vinegar for a dressing.
About 4-5 cups of bite-sized fresh broccoli florets.
About a half cup of diced sweet onion
About a half cup of diced red bell pepper
About a quarter cup of dried cranberries
About a quarter cup shredded cheddar or jack cheese
2-3 slices of cooked bacon, diced
3 TBS apple cider vinegar
3 TBS olive oil
1 TBS sugar
1 tsp. Kosher salt
1 tsp. freshly ground pepper
1. Combine all salad ingredients.
2. Whisk dressing ingredients together.
3. Pour dressing over salad and toss to combine.
4. IMPORTANT: Let stand in the refrigerator for at least a few hours. Toss occasionally if you think of it.
ribbon of scarlet
sunset over the water
primal end of day