Thursday, August 8, 2013

Here I am . . .

.

Back on “the Rock” again, after a hiatus of less than a month.

3 ½ weeks of decision making about the new house, leaving others to do the actual physical work. 

Deborah to install curtain rods and shades, hang said curtains, install my spice rack, unpack and set up numerous and assorted fans, portable air conditioners, dehumidifiers, bookshelves, Orlando and Jack and their assorted sons in laws to rebuild and enlarge the back deck, Everette and his crew to screen in the front porch, Deborah to sand and stain old pieces and turn them into amazing furniture.  

Actually, Deborah supervised most of the work she jobbed out, as well. So what did I do?

Hmm.

A little pruning, garden and yard reclamation, some mulching – oh, yes, and I picked berries and hunted mushrooms and went to farmers markets and walked dogs around town. 

Wow. 
No wonder I am so tired. 
Whew.

Oh, and I spray-painted a table and some chairs, and Higgins and Jim made the seat covers out of foam and material Deborah ordered.
I have an amazing wife.

She’s home getting ready to teach again after a year’s sabbatical.  I went blueberry picking this morning.

Blueberry cobbler.
5 quarts frozen blueberries
½ cup sugar
¼ cup lemon juice
1 tablespoon cornstarch
4 cups white cake mix
2 cups water
Pour blueberries in a 2 inch deep hotel sized pan.  Mix together sugar, lemon juice, and cornstarch.  Add mixture to blueberries, mixing in well.  In separate bowl, mix cake mix and water.  Pour over blueberry mixture, spreading evenly.  Bake at 350° for about one hour or until browned evenly.
And this afternoon I went clamming.
 Clams Casino
Stuffing for 3 dozen Littleneck clams
1 cup minced bacon
1 ½ cups onion, finely diced
¼ pound butter
1/3 cup green pepper, diced
¼ cup red pepper, diced
¼ cup seasoned bread crumbs
Sauté bacon and onion until onion is transparent. Add peppers and sauté till soft.
Add butter and melt, then stir breadcrumbs into the mixture. Remove from heat and chill.
Mound stuffing over the top of each raw clam and bake at 350° until warm throughout.



Tomorrow I’ll get back to work. Honest.


In really exciting news, I got first cover proofs for my middle reader Coyote Summer!. More on that whole writing thing later.