24 May ‘23 …
Made the Dandelion Pesto yesterday using lime salted almonds and grated pepper parmigiano with the olive oil.
It turned out quite good. I had some last evening with those small wheat crackers. Will try it as salad dressing later today.
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Had a loooooooooog visit with the Mastermans (Paula and Larry) whom I have known from the time I was working in the Emergency Department.
At my age I am Blessed to have wonderful memories about wonderful people. I could tell you memories which still make me laugh, and memories of the ER tools which defused so many interactions with frightened children and the little boy who was frightened by a clock which chimed the noon hour loudly while he was sitting on the stairs watching the clock and waiting for the spaghetti dinner. His eyes got bigger than I thought a kids eyes could get when the cock began to chime and over he went to his parents’ protection.
Another memory is being able to hold the younger son when he was only hours old. And enough other memories to fill a book.
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Went to the clinic early on Monday for the blood draw. The young lady who tried the draw was having a not so good start to her day and blew the vein in my right arm and got so uptight she called someone else to give it a try.
The second was the assistant to my FNP I had just seen last week and he hit it right away.
He remembered my name from my appointment with Claudia last week and told me at that time he was getting ready to go back to school to get an RN and probably a BSN and I agreed that was a good goal and I would have done that were it an option when I was in training.
Instead I studied and was one of the first group of 120 California RNs to become a Certified Emergency Nurse.
Were I just starting my career now I might not stop at a BSN and go for at the very least a Masters degree and maybe even a Doctorate in Nursing.
Wouldn’t it be interesting to have an MD say “Please help me with this procedure Doctor.” and I’d be wearing a name tag indicating I too was a Doctor?
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The “Michael” iris are coming into bloom.
I don’t know what their real name is because the starts were given to me by middle son Michael who received them from a friend many years ago and I brought some starts with me from the farm to my present house.
I found the place where I got the start for the unusual green rose which was my Daddy’s favorite and which grew and still may be growing at a corner of the backyard outdoor living/dining/room building on the farm which we called the pergoleebaliss (a mash of three names for an outdoor garden building which I can’t remember right now). It is an heirloom rose available grown only from a cuttings since it has no flowers, only sepals which look like leaves forming a corona ring hence no seeds.
I’m on the waiting list for one of the plants from this year’s cuttings of that rose.
Also found a source for a black lily which was also one of Daddy’s favorites.
John will be helping me create an iris garden in my small plant area in the front of this house for which we found a couple of purple/black iris and some others which I like. Am leaving just one clump of daffodils for contrast.
The rhubarb which John put in the yard in a spot I can reach to gather stalks for pie or sauce was pruned to an almost-not-there by a local doe. But we were shown where several plants were growing along the creek at the end of the cul de sac which came from a garden where the local landscaper for the Village grew up as a kid so there are now two rhubarb plants in my “garden”.
There are at least five asparagus plants along the side of the driveway. And I am soaking green beans for a planter on the porch.
And there is a thyme plant near the Michael iris.
A very small food garden.
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To close the week …
Be grateful for all the people who were kind to you and you pass it along as a random act of kindness. Other people then become kind to other people … and it becomes addicting.
So ‘til next week …