I am sitting here listening to Ernie answering a list of questions from Carle on the phone. It’s amazing how often you answer the same questions, over and over and over. He just had a pre-op physical yesterday, surely they covered this then? Eh. I’m not complaining, just wondering. I am also photo editing pictures of flowers and food because I’m trying to sooth myself after a couple of hours of trying to figure out questions as disparate as ‘is there valet parking at the surgicenter at Carle at the Fields?’ to ‘why are we being billed for all this at Barnes when our freaking insurance should cover it’ as well as many other medical administrative mysteries. Why did Barnes send the orders for bloodwork to us instead of our doctor? Why do we keep getting paper copies of everything in the mail when I keep signing up for online delivery.

This stuff is exhausting. Now to talk of other things, but no cabbages, no kings.

I haven’t had gluten free bread in the house of late so the smell of this perfectly toasted cheese and arugula sandwich was downright intoxicating. How can something so simple be so right?

It took a few years for my strawberry vanilla hydrangea to be reliably strawberry, er, pink. I think of my sister Judi whenever I see that pink.

Ernie had picked a bunch of zucchini, fighting the squirrels for it, so we decided last night was zucchini night. We just did a version of the pasta we’ve been cooking all summer long. A bit of butter melted in a pan, with a good squirt off anchovy paste and a tiny pinch of red pepper flakes.

Three medium zucchini shredded in the food processor.

Sauté stir, add a dash of white wine, sauté, stir until it is all a big translucent jammy mess. When you mix it with the pasta it seemingly disappears but I assure you it is there. Some salt and pepper and parmesan aaaaaand done. I meant to add fresh basil. Next time.

Ernie devoured it, with speed no less. Highly unErnie-like speed, I might note!

I don’t think I’ve ever had such a lovely white zinnia before.