Sunday, February 07, 2016

What a lovely morning

 This morning, on a Sunday when I usually look forward to lounging and reading the paper, I was up at 7:00, ready to go at 8:15. Jacob was an acolyte in early church; friends were going to join us at church and then brunch. I decided it was all too important to miss by lounging in bed.

Jacob was solemn as he walked down the aisle with his—whatever you call the thing that lights the candles. But when the congregation stood for the recitation of the blessing, he looked at me, I smiled, and he smiled back. A wonderful Sunday morning gift. The rest of the service he had his solemn look on.

The friends with us were a longtime friend of Jordan’s, her fiancé, and her mother. We went to a local bistro, and I had a half order of delicious Eggs Florentine—the whole order is two eggs, but that was too much. And we had a great treat--beignets. Made me think of rice cakes I used to let “rise” with yeast on the counter overnight and then fry. I guess because they’re both New Orleans specials.

The highlight of the morning came when Julia’s fiancé said to Jacob: “I need two things. I need a cake guard, and I need an usher. Will you do those?” Jacob readily agreed, and I think he was pleased. At the June wedding, I’ll be sure my grandson escorts me down the aisle. As for guarding the cake, it struck me at first as asking the fox to guard the henhouse. But I know Jacob better than that. Given a responsibility he will do it.

Speaking of predators, there’s a lot of Facebook buzz about bobcats and coyotes in our area. I didn’t leave Sophie out long at all tonight. And may have to start standing guard when she is out. A friend lost a large feral cat to a bobcat, and I’ve been leery ever since.

Had a long nap until Soph decided it was time to wake me. She’d napped at the foot of the bed herself. But I was too warm and cozy to get up for a long time. I had planned an Italian tuna sandwich, complete with flavors I love such as pesto, anchovies, and capers—but suddenly it sounded, well, wrong. I wanted the comfort of creamed tuna. And oh my it was good. I once suggested Jordan make a white sauce and she fixed me with a withering look. But here’s how I did it for one:
Sauté a couple of scallions in one Tbsp. butter (I would have added celery but I didn’t have any). Add a Tbsp. of flour and stir to make a roux. Thin with white wine and a good dollop of sour cream. Add ½ a 7 oz. can of good white albacore tuna (maybe the other half will be that sandwich tomorrow). Salt and pepper to taste and serve on toast. I used the wonderful Parmesan bread I get from Central Market but its cheesy goodness got lost in the other flavors. An afterthought: I should have put in some frozen petite peas. But it was good.

Did some taxes this afternoon and can’t bear anymore. Am reading. Taxes tomorrow. Think I’m getting lazy.

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