I promised myself I would take care of chores today: laundry (including folding), kitchen cleaning, vacuuming (yes, I occasionally do vacuum the house), and, the fun part, making tomato sauce! All this prior to tomorrow’s hike into a rarely-fished stretch of water unseen to most. The river is currently up nearly a foot and a slow drop should be ideal for an afternoon exploratory descent into this land of poison oak, free-roaming black bears and wild steelhead.
After a bit, the tomatoes and garlic are roasted, the chard blanched and the work begins.
These fall easily out of their skin into a waiting bowl of basil and roasted garlic. The mixture is gently kneaded and placed into serving sized bags for mid-winter nourishment.
The chard and beet gratin was angelically smooth with a hint of nutmeg. I worked in some parmesan but it’s not very assertive in the mix.
Mixing very soft coot with slightly stiffer pheasant rump to see how it responds as a “do all” fly for varying current and swing speeds.
Mixing very soft coot with slightly stiffer pheasant rump to see how it responds as a"do-all" fly for varying current and swing speeds. (yes, I know my wings are a tad too fat)
Shaken Rain 