So Little Time

When I wrote the post title above, I really just intended to write about all of the things I am excited to do, to read, to see, to try, and how there never seems to be enough time to do them all. Then I thought of my grandma, who is back in the hospital today, and it seemed a little bit more weighty to contemplate, and those things to do lists awfully unimportant. Love your people. All of 'em, big and small.

Back in the Saddle Again

Thank you once again to everyone who has offered support, cooking help, cross-country emails and lots of positive thoughts.

Although each day has its ups and downs, Grandma and Grandpa are holding steady for now. She's even allowing kisses and hugs, and yesterday she told me that she finally got two good hours of sleep. Despite a rocky morning after, Grandpa was also able to catch up on a little shut-eye.

The last day I was there, I was talking with the caregiver about keeping Grandma happy and comfortable. I turned around to Grandma and said, "Grandma, are you happy?" and she said, "Oh, yeah, real happy!" Can't beat that.

Rosie the Riveter

First and most importantly, for those of you who have been worrying along with me, Grandma is not only still very much with us, she's doing absolutely great. I've been up in Tahoe with them both since Friday. She came home from the rehabilitation center on Saturday. She had a rough patch (putting it fairly mildly) and went back into the hospital, but yesterday and today she was again feisty and chatty. She asked for Grandpa to bring "some boxes of chocolate" for the nurses (which he did) and for a ride in the wheelchair (which she got). She ate her dinner last night "like an athlete" according to Grandpa.

When her doctor, who wasn't quite up to speed with her condition (and in my opinion, is not exactly an A student), came in to check on her, he said, "Rose, do you know who I am?" very slowly and loudly. Grandma looked at him, rolled her eyes at us and said, "Yes-- do you know who I am?" We cracked up. That's my Grandma! Those of you who know her, please do continue to send cards to her home address, as she is reading and saving every one.

Tomatoes

Two Quick Summer Recipes

Due to a host of circumstances, my posting has slipped a bit in the last two weeks. These past few days have been about getting things back in order around here, and yesterday afternoon I took a walk out to the big garden for the first time in weeks to see what was happening. I found myself in the midst of glorious summer. On top of the fragrant cantaloupe, fresh corn, skinny Japanese eggplant and tangy zebra and green grape tomatoes I found there, we also discovered a little nectarine tree in our backyard, laden with fruit. Here is what we made from the bounty:

Frozen Nectarine Margaritas
16 oz sliced fresh nectarines
2-3 shots tequila
Juice of 1/2 large lime or 1 small lime
1-2 tablespoons agave syrup, as needed, depending on sweetness of fruit
1 cup ice cubes
1/2- 1 cup water, if necessary to thin to drinking consistency

Blend until smooth, adding water to thin if necessary. To freeze nectarines, slice and arrange in a single layer on a parchment or plastic covered sheet pan. Freeze until solid. Store in zipper bags. Great in smoothies too. I keep these in the freezer throughout summer, adding new fruit as the supply is depleted. These are also good defrosted just a little bit for dessert, with ladyfingers and cream or by themselves. Frozen peaches and nectarines also work for pie and cobbler.


Gazpacho- basic recipe
4.5 lbs tomatoes
1 cup vodka (I'm assuming this is optional)
2 T lemon juice
1/2 T horseradish
1 T worcestershire
kosher salt to taste
1/2 to 1T tabasco (Can be added later to each serving)
1 gypsy pepper, diced
1 avocado, diced
fresh cilantro, basil, or parsley, chopped

Divide tomatoes in half. Roughly chop 1/2 and place in blender with ingredients up to kosher salt. Puree and strain. Dice the remaining tomatoes and gypsy pepper very small, and add to strained puree. Chill.

To serve, ladle into small bowls, making sure to get both soup and diced tomatoes, and add tabasco to taste. Top with avocado and fresh herbs. Creme fraiche would also be nice on top if you have it. I like this soup best topped with chilled crabmeat or shrimp. This time, I used the full tablespoon of tabasco in the whole batch of soup to be chilled. It was not too spicy for me, but I would have left it out if I had guests, because I think children would eat the soup without it. Too hot otherwise. Also substituted wasabe for horseradish. Either works.

Grandma

Thank you to those of you who have sent messages of support for my grandma. She is out of the hospital again and into a rehab facility after the latest stay in ICU, but she is definitely not out of the woods. It is a roller-coaster ride-- less for me than for my grandpa, who is still in Modesto with her. Your support has been so important to me. I hope you'll all continue to send good thoughts her way.