Anticipation built during the long ride up the driveway. The ruts were there, so was the overgrowth of trees and bushes. Uh, oh, a freshly painted house came into view. But, where were those familiar scenes that would envelope the dreamer with memories of long ago? Gone! Gone was the weedy entanglement of tall grass and weeds and thorn apple bushes that stretched around the outskirts of the house lawn. In their place was a neatly mowed lawn. It did look nice, but the familiar feeling was not there.The rock by the front door that was a secure spot for a snake ( that our daughter loved to catch and the snake was probably happy when she left) was covered over by a deck! The woody spot that our son loved to stoke the fire to heat water for the house was now surrounded by grass. It should have been encircled with weeds and leaves and fallen twigs.
Standing and looking around at the contrast between what is and remembering how it used to be created such a rush of thoughts. Were those days that are now gone forever appreciated enough? Back into the mind came the holiday weekends that the kids thought were just the best time for never-ending adventures. Hikes through the woods, ATC riding, berry picking and the thorn scratches that came with it, and campfire evenings roasting marshmallows in the darkness were all part of the fun.
|NJ farm, capture the memory|
What happens when a journey, to a place that promises to bring back memories, only finds that someone else's improvements have knocked them for a loop? Maybe the shock of the difference brought about the realization that most happenings are not forever, and it is important to stop, look around, and make a memory of the good things that surround. Forever can only be found in memories.
By the way, Mother Nature, being willful as she is, started and ended her blackberry season this year before the actual season should have begun in the last week in August. No blackberries.
An easy recipe using summer vegetables.
4 small zucchini, diced
2 tsp kosher salt
2 Tbs olive oil
1 medium onion, chopped
1 clove garlic, minced
4 ears corn, kernels sliced off
2 plum tomatoes, diced
½ cup shredded mozzarella or feta
1. Place diced zucchini in a colander set over a bowl. Sprinkle with salt;
toss and let stand 20 minutes.(draws out excess moisture)
2. Pat zucchini dry.
3. Heat oil over medium-high heat. Add onion and garlic; saute 3 to 5 minutes until soft. Do not brown.
4. Add zucchini and corn kernels. Saute 6 to 7 minutes, until almost tender.
5. Add diced tomato; saute 2 to 3 minutes until softened and zucchini is
tender. Remove from heat and stir in cheese if desired.
Tip: Leftovers are good with scrambled egg and a dash of hot sauce.
Adapted from Woman's Day