Outside

Now this is how the days begin. I usually take breakfast or write morning pages on the deck before going to work.

I spend more time out there in the evenings. Last night the Writers' Circle—me and Elysha and Carla—sat out there until 10:00 when it was dark and bugs started congregating around the porch light. The other writers don't seem to mind mosquitoes anymore than I do.

I grew up in a beautiful place and my family spent unusual amounts of time outdoors. When I was little, we would take many meals to the picnic table. My creative play involved cutting trails and building treeforts in the adjacent woods. Later we had a pet cedar waxwing who wanted constant company. The screened in porch where he lived became the place where we ate all our meals. I was raised to be more peaceful outdoors than in.

For 15 years I have lived in cheap apartments without immediate access to the Earth. I've had beautiful places to go for walks, but then outdoors was an event rather than a state of being.

Now once more I can simply be. It feels like slipping into a familiar garment, naturally and happily.

I could tell you about how the kitchen with its abundant counter space invites me to cook, but that is a topic for another post.

Lemon tequila chops

I had planned to stirfry the vegetables separately, but when I added the liquid to the chops it gave such a heady aroma, I impulsively dumped the vegetables on top and let them steam. The result was an intensely flavourful one-pot meal. Definitely a make-again. A side dish of rice or potato salad would have made a good meal for two, but Danny isn't here, so I pigged out. Best eaten on a deck on a summer evening.

Lemon tequila chops with vegies

2 pork loin centre cut chops
1 tsp fresh coarsely ground pepper
1 tsp dried thyme
1 tbsp olive oil
juice of one large lemon
splash of tequila
1 medium zucchini, sliced
6 to 8 mushrooms, sliced
2 garlic scapes, chopped

Choose a pot just a little larger than the chops. Spread the pepper and thyme on a plate and coat the chops. Heat olive oil over medium high heat, then nicely sear the chops on both sides. Add lemon juice and tequila. Immediately pile in the zuchini, mushrooms and garlic. Cover and turn back to low heat. Cook for about 15 minutes until liquid is nearly gone, vegetables are tender and meat is barely pink. Serve immediately.