2020 Life Logs, Day 105: Slowly Getting Back in Gear
Date: Tuesday, April 14, 2020
Weather: Sunshine; High 55 degrees, Low 40 degrees F
Location: At Home in The Cottage, East Falmouth, MA
Throwing my back out and having a scary allergic reaction all in one weekend set me back a few steps. But today I felt like I was ready to get back into gear . . . slowly. The back is doing okay, but I have to be really careful. This morning I had a Zoom Book Club meeting and then this afternoon I went over to Heather and Jed’s old house and did a little packing of bits and pieces in the kitchen, carefully packed some of their most precious decorative pieces, and dug up a couple of rhubarb plants and some thyme to transplant. When I sent Heather a text saying that I was headed her way with rhubarb and thyme, she responded, “If only it were time, I could use some of that.” When I arrived at the new house, Jed was clearing a place in the garage for three palates of wood flooring that are being delivered tomorrow. I transplanted the rhubarb and was really bummed when I accidentally broke the main stem of one of the plants. It was not totally broken off, so maybe it will heal. And if not, hopefully the root will generate a new plant. I brought the thyme home with me as Heather is hoping to purchase containers for a kitchen herb garden on the deck. I’ll return it when the planters are in place. I brought the fragile decorative pieces into the dining room, one at a time, and put those on the shelves. And then I helped move a few things from the garage to the basement. I did have on the back support belt that Peter Baranowski loaned me and I iced my back as soon as I got home. That worked, so I will continue to do a little more each day.
I got my second Misfits organic produce order today. You never what is coming, so each delivery is a surprise. Today, delivered to my doorstep in all recyclable or compostable materials (no plastic) were:
2 golden beets
1 celeriac root
3 jalapeno peppers
1 huge and 2 small sweet potatoes
1 bunch of kale
2 zucchinis
1 European cucumber
1 bag of broccoli (in a compostable bag)
3 yellow onions
3 limes
1 mango
3 oranges
Plus extras I ordered:
1 bar of Taza dark chocolate
3 kinds of mushrooms–white, oyster, and shitake
I’m loving getting my weekly fruits and veggies this way. This week’s challenge will be learning how to use the celeriac root. I’ve never cooked with it before, so I’ll let you know how that turns out.
