Shrouded in Mist Sunday

Today, Sunday, it’s that kind of fog that envelopes your being and hides all in its embrace. Reminds me of Mists of Avalon – it is so dense, I feel I should be able to part a path through it at will. Having grown up on the ocean, I expect to hear the forlorn call of a foghorn echoing through this mist. Love the allegories of mists (thus the mists and enchantments blog name) but haven’t yet captured it well on film. Here are a few meager attempts with a tad of Sunday projects and Murphys riches thrown in.

My efforts with the camera were delivering lots of muted foggy pictures with no way to get a focal point. Working on the computer by the kitchen window, I’d darted out a few times, also tried shooting from inside through the window but was only rewarded with blurry birds. Finally, a tad of success. With patience, my hummers always come through for me. They’re faster in the winter as the fights for the feeder are more intense – to get this shot I have a multitude with the feeder but no hummer or a blur. Decided with fog the theme to leave top of background tree in view, which meant I couldn’t crop the edge of the roof.

The fog was there at 8, had receded about 10 and came back with a vengeance at 11. At 1pm, I remain shrouded in its impenetrable presence. These are simple records, uncropped, un-manipulated.

 

The sense in gazing at this tree is to be travelling towards the mystical faeirie “Undying Lands”.

But, I am not. I’m in the here and now blogging away with a list of things to do. Sunday is that last chance to completely indulge in my own focus before the work week comes crashing in with all its demands.

On the agenda is some type of sourdough. If you’ve not kept sourdough before, you should know that it get’s grossly ugly in the fridge. As long as it doesn’t turn pinkish, die or mold – it is truly fine. If it’s dead, it won’t spring back to life and bubble and grow when you feed it (sounds like a vampire – feed me and I grow J  ).  The grayish water on top is the hooch – the driving reason that gold prospectors kept their sourdough alive and well cared for, baking simply a secondary benefit. (If you use whole wheat flour, the hooch will be browner than grey).  It is flat coming out of the fridge, but, stir and feed it for growth and yeasty bubbles.

      

For Sunday in my City (tiny town), I also give you a glimpse into fabulous little Murphys. This week, I was out and about having another fantabulous lunch at my favorite restaurant, Grounds. We hit the shops (I have to go back to Tea an’tiques to pick up a wire tree – Darcy has so much wonderful stuff!) then did some olive oil and vinegar tasting at Marisiolio Tasting Bar (I wrote about them in the Christmas open house post).  Simply too many choices there. Now, I need to get creative on what to do with my purchases. I always have my Calaveras Crushed Lemon Olive Oil on hand (Calaveras is my county, it means “River of Skulls, thus Twisted Oak’s River of Skulls wine, but I digress). Had seen an episode of Food Network Favorite things to eat where a San Francisco Ice Cream shop was featured – creamy chocolate ice cream with Blood Orange Olive Oil drizzled over and a splash of crème freche.

They called it a Sunday. So, I tried a rich vanilla ice cream with my Calaveras Crushed Lemon – ohhh, shudder. I should never have gone there. Have a difficult enough time ignoring the constant pull of ice cream – but what a treat! The crushed lemon is also perfect drizzled on any fish. My new purchases are Marisolio’s Grapefruit White Balsamic, that in tasting made me do the face/eye scrunch it was so perfectly tart and citrusy, and their Black Cherry Balsamic, an experience of rolling luscious black cherries around in my mouth. Never tried vinegar on an ice cream – but after lunch, may have to drizzle just a touch for a tasting.  The grapefruit I can drizzle on a lettuce wedge and be happy – do that with the citrus olive oil as well. Also do a summer bean salad of simply canned beans (I don’t cook much when it stays over 100 degrees for a week) and the lemon olive oil. If you have good ideas for the black cherry other than just drinking it (it is SO good), please let me know. The Tartufolio White Truffle oil was a Christmas present (you can find at Williams Sonoma) and that I’ll drizzle over risotto and tonight drizzle over some sourdough flatbread or focaccia creation.

Well, things to do so logging off. I’ll close with a thought for the New Year from William James “Begin to be now what you will be hereafter”. Will photo and post recipe creations later.

If you blog about food, be sure to check out the Saturday party  Decidedly Healthy or Horridly Decadent  that will begin Jan 8th.

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