The day started off hot and stuffy.
We moved through it like slow molasses. Breakfast, laundry, milking, paperwork, school paperwork, emails, laundry, phone calls, more paperwork, room cleanup, more paperwork.
The children were quiet and kept to themselves, tending their laundry, their household chores, then retreating to their rooms to read in peace. I didn't have the heart to send them out to the garden in such oppressive weather.
Shortly after lunchtime, the skies darkened and we were hit by another blast of a thunderstorm.
I think afternoon thunderstorms are truly one of my favorite things. The rain poured and poured, the wind blew and all of a sudden the oppressive air lifted, even if temporarily. The girls and I ran to the bank and library and enjoyed driving in the drizzle. For a moment I forgot about summer and imagined the cool of fall, the changing leaves, and it felt like a mini vacation.
Unfortunately the heat is back, but the frogs don't mind. Now that their habitat is filled back up to the rim, they are offering up an evening serenade. Aaaahhh.
The waxing crescent moon is trying desperately to peek beyond the veil of heavy clouds over the southwest. I went outside long enough to say hello to her. It is still hot and sticky, but a necessary shower, (thanks to Coco, who whacked me in the face with her manure tail) makes everything more bearable.
PS Summer meals are terrific. Here's what we had for dinner:
Sauteed green beans and onions, from Randy Deel's garden (ours are almost ripe, but there aren't many of them)
Roasted eggplant from Paul with Thistle Dew farm,with olive oil and sea salt
Sliced yellow squash from the Lee's around the other side of the ridge. I sauteed it with garlic and chopped red peppers (from Raymond), then added some goat cheese made by Rachel and Jason, a little of Coco's cream, splash of vermouth and some fresh basil, cooked it down until nice and creamy
Grass-finished beef (courtesy Coco), cooked in olive oil with some sea salt and plenty of black pepper, medium rare
Sliced cucumbers from the Thomas family and cantaloupe from Thistle Dew.
We gave thanks for all the very many hands who helped provide such a scrumptious feast. Yeay for summertime. All that heat is good for making great veggies.