“Wonder Woman and She-Ra were fine, but Grendel’s mother was better. She had a ferocious look and seemed to give precisely zero fucks.”
This December, a Beowulf reading. Check this cast:
All night I rose and fell, as if in water,
grappling with a luminous doom. By morning
I had vanished at least a dozen times
into something better.
― Mary Oliver
I thought the earth remembered me,
she took me back so tenderly,
arranging her dark skirts, her pockets
full of lichens and seeds.
I slept as never before, a stone on the river bed,
nothing between me and the white fire of the stars
but my thoughts, and they floated light as moths
among the branches of the perfect trees.
All night I heard the small kingdoms
breathing around me, the insects,
and the birds who do their work in the darkness.
Mm basil saison in beer garden.
Hay ride back from picking.
Honey bee on raspberry bush.
A bit of the orchards (raspberry and corn, here).
Charismatic goats. As described by their website.
During this pandemic year, I’ve forgotten how to go safely out in the sun for long periods. So I’m sunburnt, but in possession of delishus fruit loot picked by my hands at Linvilla Orchards today (raspberries and crimson crisp apples).
Also, the loot from their market: creamy chipotle sauce and chocolate fudge are hits. Haven’t yet tried the cherry butter, apple sassafras butter, strawberry fig jam, red currant jam, cheddar chive scones, or pumpkin cranberry white chocolate cookies.
I have no mint or lemon juice on hand after the move, but I do have impatience.
3 parts (shots, here) lemongrass-infused gin
1 part lime juice
1 tbsp raw honey
A decent start. This tastes bright. The lemon-green flavor of the herb is coming through loud and clear. Maybe a drizzle of honey in the glass would be nice.
I like gin, so an idea from Jeff to infuse it with tea for a honey-lemon cocktail got my attention. I set up two for sampling this morning: lemongrass and lavender gins
I just opened them for a whiff and they already smell strikingly herbal and delicious. Especially the lavender.
I forget how to tag here, and I don’t know why pic is sideways when it’s upright on camera, but there ya go. Mm.
Recipe I started with is over here: https://www.spainonafork.com/shrimp-and-monkfish-skillet-with-spicy-tomato-sauce/
Lifelong student, maker of fragrant things, reader, editor, writer, gamer, friend of non-hematophagous animals.
Medievalists and Medieval-adjacent. Sort-of.