Each day I made a list of things for which I feel grateful, sometimes more, sometimes less. Tuesday’s list includes:
-Endless sunsets streaked with orange, vermillion, purple, lavender and colors with no name.
-An ability to sing the world’s greatest chorale music with a group of experienced singers who even occasionally sings with the symphony.
Wednesday’s list includes:
-Books I love. My favorite is “Storyteller” by Leslie Marmon Silko. I must have read her story “Yellow Woman” at least 50 times.
-The ability to write myself. I entered a flash memoir contest on Wednesday.
Today’s list includes:
-A short but fun experience with my grandson whom I picked up at school. He told me all about what he is learning in science class–he is in seventh grade. We discussed genetics and Punnett Squares. I recently explained them to some high school biology students.
-Driving my tractor, grading the steep drive down to my cliffside house. I grew up on a farm and love driving the tractor.
-Cooking dinner. Here’s the recipe:
Fillet of salmon–keta
4-5 garlic cloves, coarsely chopped
1 poblano pepper, seeded and coarsely chopped
1/2 medium beetroot, thinly sliced and then diced
Bebere to taste or other spice if you do not have this
Several bunches kale, spine removed, and coarsely chopped. I used two kinds–one green and one purple.
Saute the garlic and beetroot in olive oil until nearly cooked. Add the poblano pepper and salmon. Sprinkle a coating of bebere to cover the salmon. Saute until salmon is nearly done and pepper is cooked but still bright green. Add kale, occasionally stir, and saute until kale is slightly wilted. Serve over rice. I used basmati from Pakistan.
Note: bebere is a spice from Ethiopia. I use homemade from my Ethiopian friends who have it special made. Her blend is complex but not very hot. Some commercial blends are mostly hot.