Tuesday’s weather was a repeat of Monday (High of 85 degrees F., with low humidity). Beautiful! It’s supposed to all go to sh*t, tomorrow, though...

For a change, I didn’t go home at lunch. Today was a luncheon to celebrate the leaving of our Support Center Manager. So, I drove over to Building 3 and met with all my fellow IT personnel. They had a buffet of various pizzas and various salads, breadsticks and soda (I drank water, of course).

Compared to what I normally eat these days, I gorged myself. I had two pieces of pizza and a small bowl of Greek salad. I was stuffed! Unfortunately, the pizza was all thick crust (I prefer thin crust, myself), so I passed on the breadsticks (although they looked good and would have tasted great with the little salad).

I bypassed the pepperoni and sausage pizza and ate one slice of the ham and one of the vegetarian pizzas. Both were delicious.

I shook the Support Center Manager's hand, wished her well and headed back to work.

Home at 5:10 PM, I changed clothes and then went out back. I ripped up the leftover Sourdough bread and threw it under the bird feeder. Then I watered the grass seed. I refilled the birdbath and put the hose away.

Next I thinned the radishes to two inches apart. I used the edge of one of my business cards (two inches) to get it close. Then I seeded another row six inches away (that way they won’t all come in at once).

I noticed something is eating the hell out of the eggplants. I have tiny fruit, but despair of them ever growing to maturity. So, I weeded them and hit them with garden insect dust. But, it will all wash off with Wednesday’s rain.

I pulled out three carrots (the biggest was probably only four inches long). I should have thinned these as well, I now realize. I took them inside, washed them off and ate them with salt. Delicious! I should have thinned them, dammit!

Back outside, I brought a big bowl and a pair of scissors to harvest the chives (again). This time they will all go into the freezer for the coming winter. Whatever grows back up (and they will) will be used for Fall dishes.

Now a lot of people use a chef’s knife to cut chives. I don’t. I use scissors. I cut them about 1/8 of an inch, and scissors help me to get through the pile quickly. I discard all the woody stems, cut off the first inch or so of the chives and then stop before I get to the end (they can get woody, too).

Yeah, it’s a mild onion flavor, but the sheer volume (or something) made my eyes water. Scruffy was meowing loudly, so I threw him one. He ate it! He went through about three or four more until he was satisfied. I tried this with Caley, but she wasn’t interested. I just hope Scruffy doesn’t sleep next to my pillow tonight! Cat breath can suck!!

I took some photos for you and posted them. It was just after 7:30 PM when I finished.

I warmed up the remaining Brussels sprouts for my dinner and watched TV until 10:00 PM. Then I went to bed.

Canada Cathy said...

How do you freeze chives? Just cut them and put them in a freezer bag? Aren't they all mushy when they thaw? I have tons and would like to save them over winter too - I didn't know I could!

CaptainK said...

Yes, I just stick them in a bag in the freezer. They don't get mushy (although you couldn't use them in, say, a raw salad). But in an omlet or something cooked, they are fine.

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