It's quiet here at the lake. During the week many of the summer people head home, the boat traffic on the lake calms down (though the wind has ramped up for much of the week) and I find myself "home alone," missing the sunrises and loving the sunsets.
Yes, this is exactly how it looked.
Rick left Sunday. I drove him about halfway so he could do the ride home in only a day (and enjoy more time at the lake).
I'm very comfortable alone at the lake. When you grow up an only child you get used to being alone. But I find that I miss the guy! I miss the conversation (Lizzie thinks she talks back but it's just noise!) and just hanging out, whether it is dinner on the porch or a game of Scrabble.
(I was especially excited because I not only won but won big on our last game and that rarely happens. Of course, Rick started out ahead and then he got this hand. Which is a lot like the one I had in the game before. (I'm know unquiver isn't a word -- quivered or quivering would work -- but I gave it to him because by that time I figured there was no way he'd catch up!)
Our week up here together was both good, with friend visits, and productive. Last year we had foundation work done on the house and they tore out the walkway.
Thank you Rick! The new one is in and looks good -- just have to do a little more fill dirt and then our neighbor said he'd take the big dirt pile away!
So, home alone -- what to do? Well, the first thing is to welcome friends to lunch!
Do you know the indie group Lord Huron? This is Lord Huron's mom and dad! They're fans! Here's some interesting music trivia! The Lord's dad, John Schneider (a writer himself) just reported on his blog that “The Night We Met,” a song from
the band’s second album, has gone gold. In modern terms that means that the song
hit 500,000 “units” in the U.S. Each unit is
equal to one paid download or 150 streams.
Below I'll share the taco salad recipe I did. It's easy and very good. My childhood friend Linda brought one to dinner last week and this is basically her recipe, though I have a feeling it changes with every cook!
I've been reading a little. OK, a lot. Finished a good Joyce Maynard book (Thanks, Esme!) and another shortie on the Queen. Now I'm reading one I'm embarrassed to say I got for someone else and I promise to send it. But I had to read it first! Next up, I'm torn between an Anne Perry mystery or another Charles Todd with his WWI nurse Bess Crawford.
I tend to my little garden, which I brought up from home and so happy I did. That fresh basil and dill makes everything I cook taste tons better. Lizzie is liking her cat grass and nip, too!
I'm really glad I brought these along. The bright flowers just give me cheer and the herbs make everything taste so much better!
And some painting. Here are a few of the most recent. Not without flaw but it's good to get back into the swing of it all.
I realize how much I don't paint when I'm home and I also realize how much more I am inspired and motivated to do it here.
Is it the setting? Certainly a quiet day on the porch is pleasant.
But somehow I think it's the freedom of just being able to do some, go do something else, leave it out and return.
Either way, rediscovering my watercolor palette has been a joy.
Just as long as I get things off the porch before the sky that look like this opens up!
So, I leave you with a smiling face -- a boy on his bike...
...and another sunset.
And now for that taco salad "recipe." Brown one pound of burger and add the taco seasoning packet of your choice, following directions on the back of the packet. Shred or tear into small pieces lettuce and add the following (your choice -- this is a typical Jeanie dump-recipe): red, yellow or green pepper (I used red and yellow); diced tomatoes or halved cherry/grape tomatoes; green onion; purple onion; banana pepper; cilantro if you have it or like it; a handful or two (or three) of shredded cheddar cheese; anything else you feel like cutting up that fits. Cut two avocados and put in lime juice (don't add to salad till ready to toss).
When ready to serve, toss in the seasoned beef, avocado and dorito chips. I used about 1/3 of the bag but it all depends on the size of your salad. Dress with a Catalina dressing -- I used Zesty and Tangy Catalina but French would work too. And I added a little Louisiana hot sauce because I like it spicy!
Serve with extra chips and salsa. (It keeps well but the chips in the salad to get soft. Still tastes great and it's also good in taco shells as leftovers.) Sangria is nice, too! (Mae suggested adding in the chips at the end when serving and if I hadn't been making a big bowl of it I would have done that. If you're just doing it for family, I'd recommend it. Mae also noted the lack of sour cream. It doesn't really need it but since I serve it with a dollop of salsa, adding some sour cream and/or guac would be tasty!)
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