Rare vegetables
Unsure if it was by design or coincidence, but when we headed to the city this afternoon, I remembered to slip that retired iPhone into my pocket. After a quick visit to the Bell kiosk, where they keep things like orphan SIM cards around, the factory reset I started months ago is finally complete. Hurrah! Another gadget to try and charge before use. Oh, and there is no intention to “phone” with the phone; this will probably be tethered to a MIDI device for convenience.
With the tech part of our visit over, we headed off to hunt for rare vegetables. I grew up with the parental mantra to “eat your vegetables”. Under that roof, we counted carrots, green beans, turnips, peas and pickled beets as quite enough, thank you. In my latter days, the list has grown (faster than the garden). Today, we came home with lumpy masses that I will have to research on the how-to-eat protocols. Among today’s finds: kolrabi, jicama, asparagus shoots, celery root and turnip sticks (I think I know the origin of that one, though). All safe to eat, I’ve been assured. Somehow, I felt safer when vegetables came in a tin and required gentle warming before the shuttle to the table top.
There’s some freezing rain in the local forecast, so I’ve carefully cleared the snow that had drifted onto the deck surface. As the day got warmer, the snow got heavier; my powder went to good snowball texture before the job was finished. Don’t want to consider the weight if ice was added to the mix.
