Lughnasa Waning Summer Moon
Kate’s birthday present came yesterday. It has excellent lumbar and neck support, plus it inclines with the press of a small lever. She’s the queen of Shadow Mountain.
Went down the hill yesterday to the Native Roots dispensary. I wanted something Kate could use to quickly attack nausea, perhaps eliminate it. Research suggested Durban Poison, Northern Lights, Lemon Haze, or a strain like those.
Native Roots is a franchise operation, very slick and a little cold in their approach. Like all the dispensaries they check i.d. Here they made me take off my hat and glasses so the camera could get a shot of me. Inside I made a mistake when the budtender (silly, silly name) called me forward. I told her my wife had nausea and I wanted something that might help. “Never tell a budtender you’re buying for someone else. That’s illegal.” Oh, ok. “Well, I have nausea, then.” “OK. We’re good there.”
They didn’t have any of the particular strains I wanted, but she recommended a strain called Jilly Bean, one they grow themselves. I wanted a bong, but they “…don’t sell glass.” She offered me pre-rolled joints. Oh, the distance from the late sixties and its furtive culture, wrapping papers, sorting seeds and stems out on the kitchen table. These joints, spliffs, blunts have a spiral filter on the end to cool the smoke and neatly wrapped wrapped paper twisted off at the end. Very producty looking. And, not cheap. $7 each.
I bought two. She’ll try them when the nausea hits next time. If it works, we’ll get her a bong and some flower rather than pre-rolled joints. Can you believe I just wrote that sentence? This is truly the new millennium.
Kate wanted spring rolls for supper using some of the mushrooms she grew. (I know. This sounds like a back to the sixties day for us.) I sauteed the mushroom at noon. Kate got some shrimp out to defrost. After her throne arrived, I got busy. Cut up cucumber into matchstick sized pieces. Mix chopped nuts and carrots, shredded. Add fish sauce, juice of two limes and sugar. Mix. Heat water to boiling, pour over rice noodles. Mint leaves. Cilantro leaves. Lettuce leaves. Run the rice paper under the tap. Put on plate, assemble.
These were our first spring rolls, so they weren’t as elegant as, say, the Jilly Bean prerolls, but they tasted great. A successful beginning from the new Asian cookbook.
Alan is coming today and we’ll work on a calendar for our lesson plans. Classes start a week from today. Oh, my. Lots more to say about that, but not now.