Deep fry night, with panko-crusted cod and french fries. We double dipped the fish so the coating was super crunchy. ‘Twas time consuming because we had to wait for the oil to come back to temperature between batches, so all-told it probably took about 90 minutes start-to-finish, but the results were worth it!
I was late to the avocado toast game but now I can see why people are so obsessed with it. This morning’s version was topped with tomato and kalamata olives on top of homemade bread.
Ash Street hiking the Smokies a few weeks back!
Despite it being mid November, Gladys’s garden keeps kicking out the last flares of summer color, with a little burnt orange mixed in from the bare branches.
Linus passed away on Sunday, June 27th, the day after I last posted here about the olive tray. He had a long, lovely life as our resident grouch and in the end, he went suddenly and without prolonged pain, and so for that I am grateful. He lived to be 15 years old and was spritely until the end. Even just days before his decline he was still running around the backyard chasing at squirrels that had the temerity to invade his territory. But then all of a sudden, he declined precipitously and we knew it was time. I don’t have anything very eloquent to say except that I miss him terribly. He was my beloved pain in the ass, curmudgeonly grumpus the grandpa who never stopped nipping at the ones he loved, right until the very end.
Weeks back, Ash Street handed me an oblong wrapped gift and after groping it for a minute, I guessed, “did you get me an olive dish???” Turns out I guessed correctly and was delighted as I have always wanted one. Finally got an opportunity to put it to use the other day for these gorgeous grilled green olives.
Tonkatsu broth with corn, smoked pork tenderloin and soba noodles.
Ash and Prairie 