As a friend of mine recently noted, this is the season of human-sized icicles. We have two. I’m hoping that, beginning today, they melt and disappear without causing major damage. The roof at the back of our house forms a valley, and every few years the gutter there isn’t big enough to handle the volume. We’ve tried many fixes, including tossing what may have been hand warmers, wrapped in socks, into the gutters. That sort of worked. Years ago we when we were desperate to clear things out we ran a hose from the kitchen and attacked the ice with hot water. That didn’t work but resulted in a couple of inches of hot water on the kitchen floor. Many winters, John has gone onto the airing deck outside our bedroom and climbed up on the roof to shovel, usually with me holding my breath and the ladder. This year, with loose snow on top of packed ice, that has been impossible and I am grateful. Basically, I think it’s a design flaw that we have to live with.
Frustrated with plugged ears and general congestion, I’ve been taking Claritin and using a nasal decongestant. Some fogginess may have been inevitable. My mental image of what’s happening inside my head is a bit like what’s happening outside the window as the icicle feels the warmer air. I’m melting.
As the end of the pandemic is coming into sight, I’m also thinking about some things we’ve done to adapt that may be worth keeping.
I haven’t done in-person shopping for a year, but I STILL have too much stuff. I want to remember that and continue to spend my money on experiences more than stuff. But consumable stuff, especially food stuffs, is another story. I’ve cooked more than ever this year and the way I source ingredients has changed a lot.
Most weeks I make one trip to a grocery store. I’ve also beyond grateful for local small producers: We’ve been CSA members of Shared Legacy Farms for many seasons, and I look forward to masked, in-person pickups again this year. Shared Legacy introduced us to Weber Ranch (eggs, chickens, pork, sometimes beef) and Knueven Farms (milk, cheese, ice cream, and now heirloom flours which are helping me to upgrade my breads). Throughout the off-season for produce, we have relied on both, with a combination of pickup and delivery. Once a week, our Actual Coffee order arrives and it’s SO worth it.
Most days, we sit down for pre-dinner drinks, usually low AVB. A trip to Toledo Spirits and Bellwether is on the horizon, once we are well and truly vaccinated.
I’ve mentioned a few local producers that I rely on, but I’ve found other good but non-local sources too, That’s another story, and another post.
Stay warm…