Tuesday, September 19, 2017

Tiny pies

So I proceeded to make a couple of dozen tiny pies, to use up most of the apple mixture and the wonton wrappers.  Still have some of both left, but I can save for another time. 

The leftover apple mixture and wonton wrappers into the freezer close together so I remember to use them for pies.  The rest of the eggwash was this morning's breakfast, a little omelet, all my food seems to be miniature these days, on a slice of homebaked toast, yesterday's bread output.



Eggwash on the bottom wrapper, then a spoonful of apple mixture, another wrapper on top, seal by pressing all around, turn over press again.  


And a 400F oven for ten minutes gives you a nice lot of very crisp pies, lovely crackle in your mouth, then a mouthful of tangy apple.

 
Might be good party food, come to think of it.  Easy to make in quantities, hold and eat, though there's the flying flake factor in this kind of food.



And it's just right for a little something with your afternoon tea.

Monday, September 18, 2017

When daisies pied, and violets blue, etc.

Well, this morning the Montauk daisies budded up to almost opening, and there are tiny pies happening, so Shakespeare described my kitchen this morning.  




Yes, I know his pied daisies meant something different, but I can take poetic license, too, if he can.

Anyway, here's the making of the tiny apple pies.  
 



and at the same time a recipe of bread, wheat and white, rising.



They'll all bake later today, just heat the oven once.  That cloth is in fact clean from the laundry, though it looks a bit weary.  You know how the cookbooks tell you to use a CLEAN cloth, as if you were going to throw the dog's blanket over your bread.

The filling for the pies is: Staycrisp, I think that's the name, apples from the farm, two, sliced up on the slicing side of the grater.  I never used that before, always looked at it wondering what it's for, then realized, oh, cheese, apples, slicing, maybe.  Works fine.

That's macerating with sugar and molasses (equivalent of brown sugar which I don't have in the house) and a big spoonful of cornstarch.  I may add in a bit of cinnamon, fresh ground.

And the wonton wrappers are thawing ready for use.  I've made half moon pies in the past, but this time maybe I'll make round ones, full moons, nice single serve equivalent.  There will be a follow up if this works out.


Speaking of which, last Friday night's dinner with Handsome Son worked out a bit too successfully.  


 I used the ravioli from the freezer, all of them, and a big red sauce with farm tomatoes, homemade pesto and hot Italian sausage. Parmigian to shake over, and hot peppers.  Incidentally, the thawed ravioli tend to stick together, but they separate fine in the boiling water, so you can just put a clump of three or four in at once, and it works.

It entirely filled a great big earthenware serving bowl, the one you see on the left with the cooked ravioli waiting for the sausage and sauce, and I thought I was set up for the week in addition to a generous dinner for Son.  Famous last words.  He enjoyed it to the point where I have eked out two more small dinners for me.  And this is a slim guy.

We had the shortbread for dessert, and he said, after tackling several of them, did you make these? Gosh, they're as good as from the shop.  I choose to believe he means from a high end bakery, rather than the supermarket shelf...

Friday, September 15, 2017

Tomato Harvest Home

This is the entire crop of tomatoes I raised this year.  Which required a week on the windowsill to ripen.



Full disclosure, aka excuses, it was from a packet of seed given to me in June by a non gardening friend.  Of the packet one seed germinated.  And, being late to the game, was late in blooming and fruiting.  So this was the whole lot.

This is why I shop at the farmstand. 

 

Wednesday, September 13, 2017

Exciting parcel from White Flower Farm

When you order from a trusty supplier such as White Flower Farm, you have to get your word in early before they run out, but then they send at the right time to plant.  So by the time this parcel arrived yesterday I'd almost forgotten I'd ordered them way back in the spring.


Reblooming irises.  I've been wanting at least one for maybe 40 years, ever since I saw a great garden of them at the local community college, the prized area of one of their horticulture professors.  I was amazed when I first saw it one September long ago, because I had no idea irises ever bloomed again in the Fall. And it was only this year I found a supplier.

These species bloom in spring, then take a rest, then come back in Fall to do it again.  So I'm embarking on three of them.  Given the way irises multiply, this is probably a lot.  One light blue, two white, always loved white iris.  

They're planted out front where the colors will blend with the current purple and white ones, and will be fading just in time to give way to the daylilies and the yellow sunflower type daisies.  Then in fall, you see the Montauk daisies just budding up nicely? next fall they'll be accompanied by the reblooming of the blue and white iris.  At least that's the plan.

So the rebuilding of the destroyed front yard after the reno is getting there.  

I put one white one here, but first had to uproot a huge bag of pachysandra to make room for it.








Then the other two went in so that they will form a curve seen from the street, since I like my neighbors to enjoy this, too.  I cleverly remembered to put the name tag in beside the new planting, because it has the color on as well as names. You see them sticking up. Each area involved digging up and uprooting tons of pachysandra which is great stuff, but tends to get aggressive with its roots.  But it breaks up soil clods a treat, as good as potatoes.


 I trimmed back, again, the Russian sage, which loves it here and grows madly, in order to see the Montauk daisies and the clump of chrysanthemums behind them.


And from the daffodils to iris, to daylilies, to daisies, with the Russian sage blooming right over the season and the pachysandra always going, and the pink sedum, Autumn Joy, blooming in September, and the chrysanthemums, whose color I have forgotten from last year, I have a nice long season going.  In among the pachysandra are pots of herbs, the lavender going while iris are out and after, and the thyme bushing all over, with tiny white flowers.

Amazing how much work  plants,  you can pack into a tiny area...I do a lot of thinking about this teeny place, because it needs to look nice from the street, and from my kitchen window, and from the sides, since my walkway is beside it.  

It's not like having a fence and backing plantings up to it, a bit more challenging.  I do have that on the patio, much easier for decision making, but I still want it to look nice from indoors as well as for passersby walking out back, and for me when I sit out. I know the spot I see best from the sofa, for armchair gardening purposes, always a good thing.

Sunday, September 10, 2017

Yogurt cheese, ravioli, and Cooking for One

I thought you'd like to see the yogurt cheese complete.  And the whey that came off it.  


You'll notice that it's about half and half solid to liquid.  The whey is great in soup, and can go in any color soup without changing its appearance. I have Indian friends who add honey or sugar to this cheese, for a dessert type food, and other hardy souls who salt it.

So the ravioli came to be.  This is fun to do.  You will notice that if you use wonton wrappers instead of going the long route of making your own pasta, they are a bit translucent.  They do seal nicely, though, so you don't get any separating in the boiling water.




The filling was hot Italian sausage, browned, mixed with an egg, a helping of yogurt cheese, and a big shake of shredded Parmigiano.  I added no seasoning at all, since the sausage had plenty, and the yogurt cheese was tangy, the Parmigiano salty enough. 

Full disclosure on the sausage: I forgot to get them out of the freezer early enough, and they were still partly frozen when I sauteed them. So the skin wouldn't come off as planned, and I had to scrape the meat from it.  However, it made some very nice cooked skin with a bit of meat, which is now in the freezer in the chicken bone bag, to use in a future soup as flavoring. And I still had plenty of the meat for the ravioli filling.


This batch of filling made just under two dozen ravioli, most of which are in the freezer for the next time Handsome Son comes to dine.

Egg wash around each wrapper edge to help it seal, then a spoonful of filling in each, press down all around the edges, then turn each one over and press down again.  These get dropped into boiling water, just a few at a time so as not to lose the boiling point, and when they come to the surface give them just a minute before lifting them out to drain.


Cook's privilege, the first few.  Good without any sauce or anything.



I got the Cooking for One book, and recommend it to people who love meat, and have a budget for the more exciting seafood.  I don't, so it might not fit my kitchen, though I may yet find something, and she has some great ideas about how to keep using the same base in interesting and different ways.  

That way you don't have to eat the same meal over and over, always a good point for a single diner. I also like her assumption that you can be a good guest and host to yourself, enjoy the process of both cooking and dining. So definitely take a look at this one.



And here's a little afternoon tea, fresh hot biscuit with yogurt cheese spread, to accompany my reading.

Friday, September 8, 2017

Ravioli makings and yogurt cheese, thinking ahead

I've been browsing through The Splendid Table cookbooks, and suddenly thought of making ravioli.  Not from their books, in fact, just one of those tangential ideas that fly out from seemingly unrelated contexts. Haven't made them for ages.




So today I added wonton wrappers to the lineup of  hot Italian sausage already in the freezer for whatever it fits with, and whole milk plain yogurt, and a supply of eggs. I probably only need one egg, but it looked nice to display them all.

I've made my own pasta for ravioli, and it was good, but not enough to justify that much work at least not right now, before I've recovered from the Rustic Apple Tart.  So the wonton wrappers are a great substitute.  You use them for dumplings of various sorts, but for ravioli I find them good, too.  I do like cooking the sort of things you plunge into boiling water and wait till they emerge at the top.

And since it's a while since I made yogurt cheese, which I use in many places where cream or cream cheese or ricotta is listed, since I like it better, I set some up to go. Here's the whole container full, turned out into a cheesecloth-lined strainer set on a bowl to catch the whey.  This is whole milk, since I want that consistency for the ravioli particularly, but I've made it with nonfat, too, and it's fine but not as coherent as the whole milk version.

 
And here it's in the fridge till tomorrow, with a glass lid on, to drain slowly, to set up a nice cheese consistency ready to use.
 


Kept the original container for the whey which will feature in some future soup.

This is all very good, because it means I have to wait till tomorrow for the cheese to be ready for the ravioli caper, fine by me, I can read my mystery story, an Emma Lathen set in the Baltic,  instead of pounding about in the kitchen.  And have a cup of tea, too. Such larks.

Tomorrow I'll sizzle the Italian sausage, beat in the eggs and some cheese and various spices for the filling and go from there.  I'll probably freeze a bunch of them, since you can't make just a couple of ravioli.  And they can go with various sauces, but I think I'll make a red sauce this time.

Oh, and a postscript on the Rustic Apple Tart -- Handsome Son stopped in for a cup of tea and a healthy hunk of the tart.  I whined at great length about the complications, multiple tools, and various other things and whether it was worth it really.  

He listened patiently, so tactful, don't know where he gets it from, certainly not from his parents, and said, well, it was worth it, how soon will you make it again?  Oh.  So I undertook to do it for some future special occasion.   

Speaking of which, Carol G., a friend in stitching and a blogista, mentioned a great cookbook she, herself a seriously good cook, swears by, The Pleasure of Cooking for One.  So I've put it on request at the libe, and will no doubt have some adventures with it for your future reading pleasure.

Sunday, September 3, 2017

Rose of Sharon triumphs

During the renovation, my little planted areas took a beating.  Some plants just gave up, others were trodden on, equipment put down on them, ladders settled into their roots, and still they rose.

Here's the little Rose of Sharon, planted last fall as a tiny shrub, and literally downtrodden repeatedly, broken, replanted three times, and suddenly she took off last week, and here's her first blossom.  She has about a dozen buds all of a sudden.




I think there's a lesson in here!

Saturday, September 2, 2017

Rustic Apple Pie and Shadow Art 6WS

Out of bread again, and as usual wondering what sort to make. Not in the mood for actual yeast bread making, nor hot biscuits, but I found, via their Twitter feed, a  recipe from The Splendid Table  for Rustic Rosemary Apple Tart.  For which go here

That seemed pretty simple, no cutting and crimping, etc., and was a bit like clafouti, which I like a lot.  And involved fresh rosemary of which I have plenty.  And cooking apples of which I had a couple. So I embarked on it.

Now, in case you fancy trying it, be forewarned: rustic does not mean fast cooking.  In fact I am thinking of recommending a whole new way of presenting recipes.  You know how they name it, tell you why you will love it, list the ingredients,  then explain the procedure? 

One huge missing element is: the number and range of tools this simple item will require.  Then you could decide if it's worth it.  The way you look at a list of ingredients and decide if you're up for that many.  To some of us this is an issue.




Here is evidence:  this is the dish drainer containing nothing but the items required to make this rustic tart.  And it doesn't include the big bowls and knives I had washed and dried and put away already. Just sayin.  I did get to use my rolling pin and pastry cutter, which was good.  And my pastry scraper. And apple corer. And peeler. And pizza cutter.

That said, however, I did achieve a result that looked something like their picture, if a bit more rectangular



And had a first slice with afternoon tea.  With the Yorkshire tradition of a big slice of extra sharp cheddar on the side.



And found it was absolutely terrific.  My first shot at flaky pastry, and it was crisp and flaky and perfectly wonderful.  The apples were those Crisp whatevers, even better than Granny Smith, never thought I'd say that, and the tart works like a fruit Danish for breakfast, too.

Of course, being me, there were substitutions.  They wanted heavy cream and I said no, no, and used plain yogurt, needed a bit more than the recipe said, and it worked fine. And you could have used cinnamon, but rosemary is much better, so I used that. They don't mention parchment paper, but after a couple of annoying encounters of the sticking kind recently with the baking sheet, I did, and that was a good idea.

Handsome son is dropping by this afternoon and will also get to test this one.  It's about making and resting the pastry, and is a lengthy procedure largely because of all the waiting for the pastry to wake up, but now I think it's worth doubling the pastry recipe and freezing some for future use. This "simple" rustic recipe reminds me of those endless beauty regimens with the goal of looking natural..

Incidentally I think it's not fair when one of the list of ingredients is: one recipe of Flaky Pastry! which is another whole recipe in itself.  But okay, okay, the results are good enough to print this one out and put it in my Big Binder. 

And while I was polishing my nails on my lapel and gawking around vacantly while the pastry rested, I noticed the sun had come out, was shining through the hanging plants, and making a natural artwork on the green wall. 

Friday, September 1, 2017

September 1st, white rabbits, or rather blue and orange butterflies..

September first, who knows that that happened, so White Rabbits to everyone.  Or rather, since I had a walk on the Preserve this week, blue and orange butterflies.

There were gangs of happy kids sploshing about studying frogs and salamanders and generally shouting and getting muddy and having a great time.  No birds to be seen when there's noise, so I switched to searching out butterflies.

The Preserve has a lot of species, and this day I saw a little blue skipper, and a possibly dusky swallowtail, pictured here





but missing portions of wings, which is why I think even without the actual tails, that's what it might be.  Open to correction on that point from knowledgeable blogistas, of which we have a few.



And an orange, which could be one of any number of species.   Nobody settled long enough to really study, so guesswork ruled.  Whites and sulphurs flitting about, too.

And there were dragonflies galore, darners, and big biplane type ones in blue and orange and black. Not an expert on dragonflies.  I should join the kids one one of their nature programs and learn about them. They eat mosquitoes so are particularly welcome in this state where the mosquito has been proposed as the state bird.

Happy Labor Day weekend, to those blogistas to whom it applies, plain old happy weekend to the rest of the world!

Tuesday, August 29, 2017

Baked apple and reading on a rainy day

It seems that the summer may be for the moment, gone. We usually have great weather in September.  But meanwhile, since the winds are pretty stiff, I took down the awning from outside the front door and rolled it up for next year.


And decided on baked apple for dessert.  Seems autumnal.  I got some Stayman Crisp from the farm stand.  And though they look rosy and are sold as eaters, they are whoa, too tangy for that. Made my face sort of crumple up.  So I decided they would be great cooking apples.

And tested my theory by scrubbing, coring and stuffing one with golden raisins, drizzled with good honey (not that supermarket stuff that's a lot of corn syrup, did you know they can legally do that without mentioning it?).  And microwaved it for four minutes.  Worked a treat.  Very tender, still tart but edible.  Highly recommended.  The beautiful cobalt blue ceramic bowl, guaranteed micro safe, from the thriftie, played its part, too.  Always more appetizing to eat from a bowl the right size and a good heft and color.

Front end of a storm here today, rain all day.  Good day, if you don't have outside commitments, which I didn't, to read.  Since I'm in the middle of four books at the moment, I thought I'd just mention them.


The biggest (though I didn't realize it, since it's on the Kindle) is 1Q84 by Haruki Murakami.  Set in l984 Japan, it's a long long sort of post apocalyptic/sc/fantasy or something, and really more gripping than I would have expected for me, not being my usual route.  You find out after a while what the title means, but I shan't explain it here, better to make the discovery.It involves vengeance, cults, publishing, strong women making stuff happen.

Then there's the never failing Philippa  Gregory and The Last of the Tudors, a lovely, leisurely, history-packed, very accurate, fictionalizing of that period, starting with the ill fated Lady Jane Grey, who seems to have been a bit of a pill, all things considered.

And I'm in Jhumpa Lahiri's latest, In Other Words, a memoir of the adventure of learning to live in another language, not her original Bengali, nor her fluent English, but Italian, with all the traps and rewards you can imagine.  She's an engaging writer.  I think I'd gladly read a treatise on how to fill out my tax forms if she wrote it.

And those of us who have lived in a country where another language is spoken, no matter how fast we learn and get fluent, always have that feeling she expresses, of not being able to sound as thoughtful and adult in the foreign language.  Like David Sedaris, Me Talk Pretty One Day, mocking his own struggles in French to sound like an actual adult rather than a kindergartener.

Then, just in from the elibrary, Death on the Downs, by Simon Brett.  Another in the Fethering series, with the redoubtable Jude and Carole at work again finding bodies and mysteries.  A lot of sly wit in here, too. Kindle and other electronic things are putting a real crimp into my book reviewing, no pix..


Monday, August 28, 2017

Ficus back from camp and other goings on in the great outdoors

Every year about this time I heave a big sigh knowing the ficus has to come back indoors.  It does fabulously outside, since it sends roots through the bottom of the pot into the earth, and grows happily all summer that way, also anchors itself so it doesn't get blown over all the time.

However, it's a job and a half getting it unhooked from the ground -- tilting it, and supporting with one hand while clipping blind with the other, arms not long enough to see at the same time as doing all this. The tree is about eight feet tall at this point, too.  

I have to wrestle it into its giant drain saucer, get it into the house without losing any cats or destroying the screen door, and then get the lot onto its little wheeled stand.  I usually have Handsome Son's help, but he's not available at the right times this year.  A storm is forecast for tomorrow, after which it will be not. fun. at. all. to wrestle as above, with totally sodden and much heavier foliage.

So, all that.  And then I noticed the Rose of Sharon, that dear little survivor, crushed underfoot about ten times by the builders during the reno, ladders rested on her busted stems, uprooted completely three times, in her first year here, thought she'd never make it.  



Well, about that, I looked yesterday and found she was absolutely thriving.  About four times the size since spring, and actual buds showing up! See them there? These will be blue flowers, unusual for r of s, which I often see as sort of mauvy pink, or white with red centers.  Anyway, she was trying to work against the ficus which was now in her way.  So I figured after what she's been through, least I can do is lend a hand.

 
So here's the ficus indoors, lording it over the others. She's the only plant that can tolerate going out for the summer, since the vandals next door cut down the other half of my cherry tree and destroyed the shade and the branches to hang plants from.



And out front, the sedum is turning color, to its autumnal pink, it's Autumn Joy, and being appreciated by bees and little brown butterflies.  I like very much the bee activity, since there are hives not far from here, on the farm, and I think my plants are probably flavoring their honey.  Since I have a long standing ban on spraying by the landscapers, they're taking clean stuff home. Flavored with all my herbs, including Russian sage.

This all helps with the endless worry over the shenanigans in Washington, and now the heartbreak in Houston.  My experience tells me to wait just a few days to donate, till the various agencies are geared up to accept and process donations, preferably money.  I'm checking into food banks there, to give directly at the ground level.  

Saturday, August 26, 2017

Hot Biscuits. In Full. At Last 6WS

About to make hot biscuits, no bread in the house, shock, horror, and it occurred to me finally, been meaning to do this for ages, to actually give the recipe.  Up to now I've been just saying, oh, look at Silver Palate, it's in there.  

Then I tried that myself, and realized that the little xerox copy I've been working off in my three ring binder, was indeed by the authors, one of them, anyway, but it didn't appear in the book, not the edition I have. Oh. Must have found it in a magazine, oops.

This counts as Giving Bad Advice.  So I will finally remedy it. Simple recipe, which I've adapted here and there.

Anyway, here's the doings, what posh cooks call the mise en place, and ironic ones call the mise en scene, provide your own grave accent there.



Around the clock, whose center is two cups of flour, in this case whole wheat, you see baking powder, one tablespoon, baking soda, half a teaspoon, kosher salt, half a teaspoon, golden raisins for this version, just shake them in as you like. That's all the dry ingredients.

Then come olive oil, five tablespoons (substitute for recipe three of canola oil, ew, and two of vanilla essence, ew again, but if you prefer that I won't judge, very much anyway) one cup of buttermilk (I make this by souring milk with lemon juice). 

I add all the wet ingredients in that container you see there holding the buttermilk, then add them into the flour mixture all at once.

The measuring tools are there, and the whisk is to mix the dry ingredients, instead of sifting, then the big antique Russian fork is for mixing the wet ingredients in, not too vigorously.  You don't have to have a big Russian antique fork, you can use a modern American one, or Canadian, or Kiwi, or whatever you're up for. 

At this point I add the inclusions, raisins, whatever else I feel like.  I've tried adding them to the dry ingredients and they always hung on to unbaked flour and didn't look pretty.  Added in to the wet dough, they get incorporated better.

Oven at 425F, for about 10 minutes, then take a look and see if another two minutes is needed, sometimes is.




I often make it as One Big Thing, on a nonstick dish, probably intended for pizza or something.  I slice it up with a pizza cutter.


And here's a piece of today's version, in action at the lunch table. Bit of  stretch to have a version with raisins in it at lunch, but fine by me. I also sometimes put crushed walnuts, or sunflower seeds, in.   If I'd used ap flour instead of whole wheat, it would look less sort of rustic.  I sometimes do a half and half mix.

So there it is, with apologies for not having realized this earlier, and hopes that you'll give it a try.  This is nice toasted for breakfast, or jammed for teatime.  All purpose handy quick bread.

Friday, August 25, 2017

Simple supper

Lovely late summer evening, not inclined to cook much. So supper was a favorite easy one. No idea what it's called, been making it for eons.  

I have a vague notion my mom used to make it occasionally when only Dad and she and I were left at home, after the departure of all the older ones to various furrin parts.



Anyway, it's a buttered ovenproof bowl, I like ceramic for this, one lovely farm tomato cut up,  chunks of sharp cheddar, and a fresh egg broken over the lot.  Seasalt, black pepper ground over. Oven at 385 for about 20 minutes, depends on the egg -- you want it set but not too much so, and eggs vary -- and with two slices of homemade bread toasted, glass of nice red, very good small meal. 

 

Tuesday, August 22, 2017

Red Lentils Without Soda Bread

Well, the recipe, here actually has the dish with soda bread, but I didn't feel like making it, already have good wholewheat in the house anyway.

So since I had various bags of lentils around, when I found this recipe on twitter, it seemed like a good idea.  Fast, good food, not too laborious. 

Here's the makings

The recipe talks about cilantro, a handful, but I didn't have any on hand, so I subbed a handful of mixed spearmint and rose scented geranium leaves, worked fine.  And it's a brit recipe, in metric and in ounces, so I just guessed as I went. 

And here's the result



This resulted in quite a bit of extra water, seen here in the background, as well as lentils.  I spooned off the water, then mixed with the leftover lentils, blended with the immersion blender, and now I have two containers of lentil soup in the freezer for some time when I fancy them.  I'll probably add in some coconut milk when I reheat, too. This dish was a bit low on salt and other flavors, so I'd use more salt next time and probably a lot more garlic and chili pepper. And maybe some curry powder.

It's done with red lentils, which as you know, cook down faster than the other kind, because they're the peeled version.  So they make a nice cooked sort of mass in about half an hour.  The other sorts of lentils tend to keep their shape, which is okay if that's what you want.

While all this activity was going on in the kitchen, I noticed right outside the window a praying mantis hard at work in the Russian sage 



Haven't seen one this season, and it's always a welcome sight.  They are deadly on mosquitoes, and since I provided a snack for same on my brief trip out for the herbs, I'm glad to know she's at work on the issue.

Monday, August 21, 2017

Eclipse 2017 or as near as we got

I've been thinking about trying my hand at growing my own ginger, and today finally got a piece, and decided to plant it in honor of the eclipse.  Who knows, might be a good omen. 




So here it is waiting to be settled into a mix of coco fiber and organic potting soil.  This was originally one piece, with lively looking potential shoots. Shouldn't be too hard to remember when I planted it, so I didn't make any notes, other than this one.

 And I'm not sure if I should have waited till the break scabbed over, but oh well.

Then this afternoon, the local library made an event of the eclipse, and we had a traffic jam.  Seemed as if everyone outside of walking distance was trying to get there.  They distributed glasses, but I was too late to snag a pair.  Didn't matter. The crowd was friendly and people lent, so I still got a couple of glimpses.





Definitely good to get into a crowd for this, very cheerful happy people.  The chess players weren't deterred from their giant game. 
 

We're out of the main path, but it got as dark as twilight, and much cooler.  Interestingly, the people who had been in party mood all afternoon, fell silent at 2.48, our totality.  Birds, too.



 Then as the sun began to return, I left, and got home in time to hear the birds suddenly start up again, and see a monarch butterfly wake up and get moving among the neighbors' flowers.



Odd how reassuring it was when the sun came back, even though nowadays we know it will, most likely.