I am in the process of making what I am calling Lemon Curry Corn Chowder on one million percent the most gorgeous August day your heart can imagine. It’s about 68 degrees, perfectly sunny, and all doors open with birdsong a-go.
We have people in and out of our front yard picking up Facebook finds and Craigslist ads… it’s sad to see the kayak go, the house up here empty, etc but it’s exciting to see our petty cash bucket fill up and think about the things that we need slash want for our Webster house to take root.
Primarily a dishwasher, but – specifically a tv for David’s Saturday morning soccer – I mean football games, the lumber for our Urban Chestnut brewery inspired dining hall and two new black ceiling fans for me.
I am excited to get all the kids under one roof and be responsible for feeding them and telling them, lovingly and with big wide space for self-exploration, what to do.
I am eager to get school schedules and such together and start figuring out what that is going to look like. I am already planning a family friendly Avenger character development learning series and am thinking that I’ll do silent reading time where the readers get waited on hand and foot that flip flops with kitchen time where the young women in the making get taught basic cooking functions, how to be a generous spirit to others and how to – in general – not burn the house down. (Primarily taught by my own sharing how I leave the burner on and it drives David mad.)
The chowder is exploratory and the house smells delicious. I went to the co-op downtown Bellingham (which is in the top 5 of “Things I Will Miss”, without a doubt) and picked up $90 worth of local, organic cheese, fruits, veggies, bread and pork to make up a couple days worth of brioche french toast, chowder and oven friend pork chops.
<total side note – somebody just showed up for a deep freezer David listed for free on the internet and I should be helping but my moral compass won’t allow it – I wouldn’t have given that to Thanos. Gosh, with the Avenger lines. I can’t stop.>
Okay – so this is for sure part one of the chowder series.
Oh, the person was for the kayak. WOW. David’s fishing kayak is gone.
Chowder recipe so far:
Diced up 2 cloves of garlic, half a red pepper, 1/4 of a red onion, 1/4 yellow onion, 2 carrots and put on super low with some butter and olive oil.
Let that go while I cut up a small sweet potato. Added that in with a tablespoon of chardonnay and what looked like 2 teaspoons of yellow curry.
Stirred it up for a minute just to mix it well.
Let that go while I shaved 6 ears of corn on the cob. Mixed the shaved corn in a bowl with celery salt and a pad of room temperature butter and a tablespoon or so of seriously minced almost gone yellow onion.
that’s going now… official recipe will have to read “mix the corn in and let that simmer with a cup of water and juiced half lemon for the amount of time it takes to write a blog post and cut up the rest of the potatoes…”
More in a bit…
Frozen Spaghetti 