Rainy Day Minutiae

Rainy days are rare here in Tucson. Last year was a drought. So far this year, there’s been lots of rain due to an El Nino weather pattern; it’s been unusually wet.

I started my rainy day by making some yummy chocolate chip/dried cherry/walnut scones:

Then I swam laps in the rain, something I don’t get to do too often; and as it was cold, no one was in the pool.

Then I learned a new fiddle tune. I wrote it down, not because I’m note-dependent, but because I’m making myself a tune-book of super tunes I’ve gotten from friends, it’s a tribute I suppose: I’m very lucky in that some great players have shared tunes with me over the years. Plus, some of these tunes I really don’t get to play with anyone around here. So, this helps me remember them. Maybe one day I’ll live in a place where I can play these tunes with someone, or play them at a session. How cool would that be?

Today’s tune is the Leitrim Lilter by Charlie Lennon. This blog is in the public domain, and while it’s unlikely Charlie would ever see it, I just want to apologize to him anyway for my transcription. There’s a tune-book of his that goes with his CD Musical Memories, in which he’s transcribed his tunes, and it’s a given he’d do a much much better job than me in writing down his own compositions! Now that I think about it, I’d like to get Charlie’s CD and book. I’d like to know the story behind the tune.

Then…the day just disappeared. Why does time go so fast? Suddenly it was dinner time. I cooked up some polenta; one part water to one part organic polenta. I brought the water to a boil, slowly poured in the polenta, and stirred at a boil for 3 minutes. Then, off the burner:

I added chopped scallions, garlic, salt and pepper, and 1 Tbsp olive oil and turned it into that pyrex dish above, which I’d brushed w/olive oil:

That baked for 30 minutes at 350. I then washed yesterday’s kale and beet greens from the River Gardens farm stand:

The greens in the colander got dumped into a pot of boiling water, and they cooked on medium-high for 5 minutes. I saved the water the greens were cooked in; I’ll use it for soup or just drink it–it’s not that disgusting sounding, it actually tastes pretty good with a dash of salt and it’s good for you, too! I’ve always done this, but then I heard Michael Pollan talking on CSPAN (yes, I am a dork) about his new food book and apparently this is one of his recommendations, too; so maybe more people are now doing what I’ve always done.

Anyway. The cooked greens I rinsed w/cool water, squeezed a bit, and then tossed them in the wok with a bit of bacon schmalz. Just a tablespoon. But even that was too rich; I think I’ll stick with plant-based fats next time. Here is my rainy day meal: polenta, beet greens and salmon:

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