Posts Tagged ‘solstice’

Almost seven years ago, I found a sprig of holly, a seedling probably, and packed it up along with a host of other plants to come with us to Elsinore. This year, maybe, I could clip a sprig of holly from that tree, without doing lasting harm.


The little cedars are now taller than I am, and there are at least three patches of winter aconite that should be showing up after Christmas.  The gingko now has the mottled, rough bark of a mature tree; juncos and white-throated sparrows hop-pop beneath the snow-bent asters; I could make a wreath of spent grape vines.

O the rising of the sun

And the running of the deer

The playing of the merry organ

Sweet singing in the choir

No garden, and few texts, are ever exactly finished.  But right now is a pretty nice moment, and this week should hold some even better ones.


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Prawns and dill are a Swedish thing — and I am not, but I do like a good Midsommer celebration, even when there have to be some substitutions in the foods for the festivities.

And for those who like the occassional recipe: [you will have to scale up for more shrimp, of course; I only poached half a pound of them]

Fill the pan you will be cooking in about halfway full with water.  Get it simmering.
Meanwhile, prepare and add the following:

Clove of garlic, in several big pieces
Pinch of ginger powder [if you have real ginger-root, add to your liking]
Bay leaf
Several fronds of baby fennel [baby fennel because that’s what is growing in the pots I bought. Later in the year it might have been one rib of “grown-up” fennel]
Splash of wine [or Dubonet, which is what I use for cooking many things]
Pinch of salt

Let simmer for 5 minutes before adding the shrimp, then simmer for a few minutes [3?] more to get the shrimp poached.  Get shrimp on ice right after they have turned that nice shade of pink.


To add insult to injury:  Mango with Mint and Basil

Get two nice “champagne” mangos [the little yellow ones] that are fully ripe.

Peel and dice out the fruit.

Go out into the backyard and gather basil, basil flowers, and some mint.

Chop these into fine little shreds — it’s sort of like confetti or sprinkles for the fruit
Add to mango pieces, mix, and add a splash of mead, wine, or balsamic vinegar


The mead-du-jour was B.Nektar {Wildflower} from Michigan, which
is aged briefly in oak casks [nice, change from other meads I’ve had, although now I _really_ want to try the version aged in the bourbon barrels…!]

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