Yesterday was such a nice day.
It felt like a day when one is on vacation and does not have a care in the world.
While I was working on this computer, the doorbell rang.
The ORGANIC ROOTS olive oil had arrived. I unpacked it and poured off some into the wine bottle with a pouring stopper I had prepared. (Thank you Corinne.)
This oil is from 2021 as Organic Roots, a small California business that grows and produces award-winning olive oils, lost their crop in 2022 due to freezing weather at the wrong time. Koroneiki is a rich, strong olive oil that adds layers of flavor to any dish.
I started pulling out salad ingredients and the chicken I had roasted recently. Aren’t these veggies pretty enough for a picture?
Son Michael introduced me to Marden’s flake salt, and I finally remembered to pick up some the other day. Yes, I use several different kinds of salts when I cook, but all are sea salts, coastal or inland from long-dead seas. There is an argument made that the inland salts are cleaner as they are less polluted.
Here is a close-up so you can see the flakes, which dissolve so easily in food moisture.
Soon I had a gorgeous, delicious lunch, which I took out to the back screened porch with my current book, gift of an old friend: Lessons in Chemistry, Bonnie Garmus. This novel is Garmus’s first, and it is very accomplished and entertaining.
While I made the salad, I set water to boil to blanch some collards for a future meal of collards, Low Country local grits, and probably baked cod.
I cut out the thickest stems with a sharp knife and chopped the collards. I could have also used them at this stage like tortillas to wrap up some food. The wraps could be eaten whole or cut into rounds. I will sauté these chopped collards in some raw butter and add some salt. Garlic would not go amiss either. This is collards, grits, sweet potatoes, okra, and turnip terrain, and it is easy to get collards all year around. And I do love them.
The beach has been calling me, so after lunch, when it was full low tide, I took myself for a Long Beach walk. This time I brought a plastic bag for shells with me.
I’ve never in my memory have seen so many still-hinged scallop shells. I brought shells home to help fill a straw basket on the porch that is meant for found beach treasures.
You can see the hinged scallop shells, each had been sitting upright along the beach, just poking up and asking to be picked up. In the middle of the basket are some sort of clam shell that are so paper thin and translucent that one wonders how they survive the rough tide. A few round shells found their way into my bag–we used to call those “moonstone” shells. I think they are some sort of snail house. Clearly I’ll have to get a local book to identify shells.
Next I sewed while listening to my audible book–and finished and attached the current block to the row where it is located. Three of six blocks in row 5 are now done. I scrambled a few eggs and watched a bit of tv while I ate. Then took myself to bed to read more of my book.
As I drifted off to sleep, I thought that I had just had such a beautiful day in my new home and new region.
2 thoughts on “Olive Oil and A Beach Walk”
Sounds like you had a perfectly lovely day Louisa!
I love you and your happy, family life!♥️