I feel as though I haven’t posted here in a month but in all actuality, it appears to only have been a few days. There’s lots I want to say but my mind is too muddled. Allergies are kicking my ass this year. So for now, a few photos and random notes.
Beautiful memorial for Roger Blakley and Ceal Allen yesterday at the Esquire. They were so loved. We saw lots of friends and familiar faces and, oh, the slideshow of photos was incredible. Old/new friends Matt and Libby kindly let us share their table (thank you guys!). I was relieved to have a seat but I gotta say after and hour or two sitting on a backless stool my back was killing me. I was almost in tears by time I got into the car. When we got home I gave in and took a pain pill, which I absolutely hate because they knock me out. So sadly, we missed one of our favorite things, our beloved Sasha and Dick’s summer party. Next year.
One stolen picture of Roger and Ceal. It’s so glorious that I couldn’t help myself.

I love this picture. The inimitable Kathy Harden singing one of Roger’s favorite songs, Dylan’s Forever Young, with Matt Stewart accompanying. I just love the way the young boys playing pool stopped and stood at attention. There were a lot of very good people there, because that’s who loved Ceal and Roger. I so wanted to speak to one of Ceal’s daughters or sisters but I just couldn’t manage it. I regret it but I know Ceal would understand.

I know we have an old house but would it have killed them to make the closet the same size as the door?

One of the best meals we’ve made in ages. I know, I know, I’ve posted a million pictures of pasta and asparagus but this one was incredible. I took a Y shaped peeler (known as the Heather peeler in our house) and peeled the asparagus into thin slivers. It made a world of difference. After peeling them we put them in a bowl of cold water so they crisped and curled up. We melted some butter with a good dash of red pepper flakes and let it get just the slightest bit brown. Popped the asparagus in, stirred it a bit and covered the pan so it would steam a bit.



We tossed it with the spaghetti as well as about half a cup of pasta water and added about 1/4 cup of grated parmesan. Ohh, and good dash of pepper as well as a bit of salt. The difference in taste with the ones I’ve made with chopped asparagus was startling. This had that green grassy taste that I love alllll the way through it. Highly recommended. Note: gluten free pasta comes in 12 oz boxes unlike regular pasta. I think next time I would add more asparagus. One bunch of asparagus is probably perfect for 8 oz of pasta.
Just LOOK at my salt and pepper shakers. It was glorious having Tal here. They were good enough to take a picture for me.

When texting Leo about something else I found out they gone to Allerton. I begged for a picture. This is what I got. Geesh, they really are perfect for one another.

Another food picture. Sorry. We haven’t had shrimp in ages but Schnucks had a good sale on some. It was one of those don’t-want-to-cook nights. We dusted the shrimp with cornstarch and hell, I don’t remember, cumin and something else along with salt and pepper, cooked them quickly in a bit of olive oil and put them on some salad greens. A dash of the wonderful olive oil and lemon balsamic (💚 to Carrie and Bill) and that was it. Ridiculously good, particularly for the amount of effort.

That’s all I’ve got on this headachy day. Ernie’s at the store. We’re both kind of tired and out of sorts so maybe we’ll just find a movie to watch when he gets back.
I leave you, on this Memorial Day, with a picture of my beautiful father, Joseph Edward Voelkl. He hated war.

Love to all. Onward.