Is mid-September too late to post a summer cocktail?
I know I’m pushing the timeline a bit, but I’ve been sitting on this watermelon “cooler” for a few weeks, and I really need to share it with you before the clouds that are populating the Pacific Northwest sky this morning completely take over and drag us, unwilling and at full speed, into the dark months ahead.
And besides, if you have kids, they’re back at school, which should give you a little time for a liquid lunch, right? (Says a woman with no children — could you tell?)
Sea Asparagus intrigues people. Many have heard of it but never seen it, some are curious about where it grows but few can say they have actually tasted it.
I’ve learned quite a bit about sea asparagus in the 8 years we’ve lived on Pender. When and where to find it, how to prep it and different ways to cook it (or not, in the case of Spot Prawn/Sea Asparagus Sushi).
It’s best picked from mid-June through late-July, but the weather ’round here has been unseasonably cool all stinkin’ summer, so there’s still time to gather some before it goes to flower.
It was a long day with all that chard. I figure I took home about 20 lbs in 3 big bags. When Howard asked me later in the evening what I’d done that day, I attempted to focus on him through half-hooded eyes and lifted my head off the sofa arm just enough so that he knew I wasn’t speaking from beyond. It went something like this: Continue reading →
But perhaps I’m being a little hard on myself — after all, my repertoire also includes the oft-repeated phrase “You have big nipple boners” — thanks to a field hockey billet from Cologne that stayed with us during the summer of Grade 11. (No, I don’t remember how it came up in the first place, or why it was important enough for me to commit to long-term memory — but it’s been in there for 20+ years, so I figure it must have been very funny at the time).
Oh yeah…I can also count to (or down from) 10.
So, come to think of it, for a Canadian of non-German descent, I’m actually pretty well kitted-out when it comes to the language of the Vaterland. I can indulge my habit for thinly sliced cucumber and red onion marinated in a slightly sweet vinegary dressing, fit right in with the guys at the Munich Hooters and order enough jugs (of lager) to keep my new friends happy during Oktoberfest.