I turned on the computer this morning.

I think that’s the first time I’ve ever seen the Washington Post have nothing on their home page but the headline, along with the top half of a picture to scroll down on to see in full: Supreme Court Overturns Roe v. Wade.

I gasped.

I’d actually thought that somehow with all the public feedback and blowback, all the explaining of the real world implications, from ectopics to you name it, they would hear us. That they would see the humanity behind the outcry, if not the doctrine of stare decisis. One thing that draft leak did was to clarify for the public just exactly how that would play out in actual lives and why it mattered.

Who voted them to be theocrats over us? What about state institution of one particular religious point of view? Wasn’t the whole point of the founding of America a trying to get away from that?

For the record, the official Mormon Church position on abortion is essentially that it’s between the woman, her doctor, and her God. That ideally it should never be done for convenience, but medical matters are simply medical matters and nobody else’s choice to make in any case.

I was as pro-life as anyone when I was young, but the older I’ve gotten and the more I’ve seen of how things play out across lives of people I know and of people I only tangentially know, the more adamant I’ve become that no one has the moral authority to decide whether a woman should take on the life-changing tasks, the risks, the bodily changes, often permanent, the discomfort, the pain, the putting her life on the line, not to mention the rest of her life, for a pregnancy–except the person going through it. And her doctor.

I badly needed a distraction. I drove to Andy’s Orchard and got my apricots and peaches and threw in some sweet cherries too in anticipation of seeing Richard’s face light up. Heading out of the parking, I spotted Andy himself walking over thataway, stopped the car, rolled down my window and yelled, Hi, Andy!

He smiled and called out, Hi! with a wave back. Made my day.

I got home in time for the plumber and his son (and offered them some, but they had both a peach and an apricot tree at home, the son said, quite happy at being offered, though.)

Turns out: they couldn’t turn the main to the house off so as to work on the valve. Turns out: that wasn’t the only thing broken, the city’s was, too. Which, if they touched and anything went wrong, they warned me, the city would charge me for it and it would be prohibitively expensive, making it sound like, And you don’t even want to know.

They offered me a choice. I could make an appointment with the city, which would likely take about a week, and they could come back then–because they had to be there when the city turned it off and when they turned it on again–or.

It was a Friday afternoon at 3:25, I figured there was no chance.

But there is a substantial amount of water in that strong drip below the toilet and it adds up fast (the bathroom was flooded when we woke up even though we had something underneath to catch it) and wasted water in this drought apparently got the city’s immediate attention.

And so we did it. With my permission, the plumbers killed a $225 hour waiting on the city guys, who graciously stayed long enough for them to do what they needed to do so the city could turn it off and then on again in one trip.

The city main valve is replaced. Our main valve is replaced. That toilet’s valve is replaced. The toilet is fixed. The other toilet that usually is fine but sometimes gushes randomly so we’ve simply been turning that valve off when it’s not in use? The one that the valve has started throb-pounding hard when you do that? Yeah, it’s got a washer loose inside and it’s going bad. So that valve’s replaced. They didn’t have the part on hand for that second toilet, so just keep turning the valve off for now and we’ll deal with it some future time.

They did it. $700 later we have reliable, nonleaking bathrooms again.

Fifteen minutes after they left, the doorbell rang, and it was my friend Anne now of Oregon. We had such a rare, grand time catching up. I’ve missed her so much since she moved away.

Anyas, peaches, getting stuff fixed, friends.

Antidote after antidote. Small on the scale of things but huge re the day.

The cherry on top? Commenting on the reef afghan I was working on, turns out the plumbers’ wife/mother is a knitter.

The missionaries checked in to ask if it was still okay that they were coming for dinner tonight.

I’d totally forgotten I’d signed up a month ago.

We do that, though, we feed these kids along with everybody else and in gratitude towards those who helped feed my own boys when they were out there.

As I remember the woman who asked me my son’s favorite cookie recipe, baked a batch of those cranberry bars, and then since he was no longer in her area she and her husband got in their private plane and flew it to him still warm from the oven!

I can never match that story, but at least I can put on a dinner. I had cream, and chocolate tortes went in the oven just as fast as I could get them in there.

But the point wasn’t the meal. It’s that somehow that act of sitting down together in one’s home to break bread allows a coming-together and a tell-me-your-story that went round the table and welcomed in the love. Man, it felt good.

It had been three long years since we’d had dinner guests. Maybe it wasn’t the wisest idea quite yet? But maybe it was just exactly what kids who missed their families on Father’s Day needed the most, and it was a privilege to get to fill in the best we could.

We sent them home with half a torte and raspberry muffins.

Dandelion Chocolate has a superb pastry chef on staff, and they’ve started including an allergy-friendly vegan lemon poppyseed option.

So tomorrow being Father’s Day, Michelle took us into San Francisco for pastries and hot chocolate to celebrate early. We even found a parking space! We started the day off right.

Watering the fruit trees this evening, looking at the last of the sour cherries at the top and the first of the peaches coming on, the hose got caught on a rock about a foot across and it took some effort to get it off but it flipped and rolled a bit and out of the way and that was that.

Of course that means the next thing that happened was that I tripped over it because it was not where my subconscious expected it to be. You would think… This time my wrists caught me an inch or two above the ground and saved my face and teeth. No emergency dentist this time.

Progress.

I have a new determination to hire someone to install a better watering system, no matter how much I enjoy my weekly evenings of taking care of my trees.

English Morello tart cherries for a pie, second round of ripening.

Did I get them pitted yet? I did not. But I did knit a good start of a cashmere cowl and two and a half rows on the coral reef, which goes so slowly that I have committed myself to a row a day. Minimum. Even if that row takes an hour. That way I don’t get discouraged and I do get to see progress.

The colors themselves say hey come play with me! That brilliant Matisse blue is toned down somewhat by what’s within it and they’re brightened by the Matisse.

Meantime, I have suddenly and in great delight been requested to make a baby blanket for the best-friend-of. So now I know what my plain-knitting respite project from the craziness of the colorwork is going to be after I finish that cowl; I just have to pick which yarn it’s going to be.

How do you ask someone what various colors might mean to them culturally when you want it to be a surprise?

To be continued.

My friend whose husband just got his PhD and they’ve been getting ready to move away…after being so careful for so long, they and their boys came down with covid last week. Thankfully they had all been vaccinated so it wasn’t as serious as it could have been–but.

I offered to bring dinner.

They are well loved; I had to wait my turn.

Y’know, I love a good split pea soup. Celery, onions, green onions, red pepper, chicken broth, halved grapes, an intensely flavored Californian EV olive oil and ham. (Theirs is THE best olive oil out there. It is like the difference between a rock-hard tasteless grocery store peach and an Andy’s Orchard peach.)

It was the first time I’d tried cooking the split peas first in an Instant Pot. There’s no rhyme nor reason to the recipes out there; one said 15 minutes’ pressure, another, 30. Hmm. Risk grit or liquid? Thirty it is. (Two boxes of broth to a 14 oz bag of the peas.) Verdict: definitely the only way to go next time.

The vegetables sautéed while that was going on and then everything into the dutch oven on the stove for an hour or so because I just couldn’t get the IP to maintain the temp I wanted for simmering.

I hauled out the hazelnut chocolate torte recipe. I have two 24-mini-cupcake pans, mostly because I’d forgotten I’d already bought one. Good thing! That recipe was the perfect amount for filling both, and it is way easier to freeze some for future breakfasts in that form.

Aubrie had reminded me that Eric was allergic to dairy, and of course we know that one well. I melted cocoa butter for the butter. Turns out it’s a very stable fat with a shelf life of 3-5 years–I checked, because mine was about a year old. Not a problem. Worked great.

Two paper plates full of those, a bar of freshly made chocolate, a box of Andy’s slab dried Blenheim apricots that they love, some cherries from the Stella–hey! Getouttamytree! I chased away the two squirrels and picked some before they could.

And some fresh juice. Because when you’re sick you have to have juice. It’s the rule.

We just finished the tempering attempt and the pouring into molds and all.the.cleanup., and the Fiji Rakiraki is waiting to be pounced on in the morning. Making chocolate is the perfect two-person hobby for empty nesters.

A little hot water got the last of it off the melanger pieces but you don’t want that quickly-solid a fat going down your drain ever, so most of it came off by way of vigorous paper towel rubbing first while the thing was still warm and the chocolate smears weren’t set yet. But that last little bit. You just have to.

There’s the drought. Waste no water. Hmm. There’s that dog next door who got onto our side once, so only pour it where it can’t get into.

The azaleas.

I opened the front door and took a step–

–and as I tossed that faintly chocolate water in the bush, something out there rustled and made its opinion known with a snarly hissy sound. Loud enough for *me* to hear, such that my first thought was a startled!ohwaittheoakisgonethere’snomountainlionaboveme. Skunks don’t snarl, do they? (Has it really been three years? We’ll be teasing each other over that one forever.)

But they definitely do come right up to the doorstep, so, hey. Enjoy your chocolate out there. And get the heck away from my miniature apple tree.

The Chocolate Alchemist answered someone’s questions in his latest newsletter, and I learned something new.

A cocoa bean guillotine and why it is and totally isn’t useful. Okay, then.

And hey, Afton, he wrote, “From today through the end of the month, there is a 15% sale off all edibles.  Cocoa beans, nibs, cocoa butter, kits, etc.  Nothing fancy.  Just use 15%off” while saying he doesn’t have sales, he just–and then our favorite chocolate curmudgeon alluded to Uvalde by ending his note with

“Be safe and kind out there everyone.”

He didn’t add, Now go make some chocolate. Go share some chocolate. Go make someone’s day.

But I know someone who’s having a hard time that y’know, that’s exactly what I should go do for her. Since the start of the process takes several hours it’s too late for tonight, but. We haven’t used the *melanger since January. It’s way overdue.

—

*Wow, that price really jumped. That machine is retrofitted from one designed to grind lentils for Indian cooking and some of the plastic parts are showing their age three and a half years later. If I were starting over, I’d be buying the Spectra machine from John, which was designed specifically for chocolate making.

Although, it was definitely fun getting the Premier and Dandelion Chocolate’s how-to book for $20 plus every last saved-up Amazon point.

Newborns! (Falcon video.)

Meantime, the sour cherries on the bottom of my tree are about halfway to ripeness while the top of the tree has finally come into full bloom–and the result is, I’ve really been wanting sour cherry pie again.

There was one last bag of them in the freezer.

From the last of the season, when I was so tired of pitting all. those. cherries. that I didn’t. I simply picked them, filled the largest ziplock as full as it would go and that was it for the year, knowing full well I’d wish later that I’d pitted them but also knowing that that was way better than tossing them after waiting too long to get around to it.

Today was the day. I was motivated. I found them. I covered four dinner plates with them to let them thaw fast.

For the record: pitting them from fresh is actually, probably, I think, easier.

But there is a 10″ pie in the oven from those hundreds and hundreds of small tart cherries and it smells divine.

And then, fingers dyed a bit pink, I realized what I’d done.

J’s white afghan, having needed the mill oils scoured out of its yarn so it can be its best, softest, half-cashmere self, is soapily soaking in the tub.

Daring those fingertips to come anywhere near it.

When Richard and I had been married about a year, I discovered a farmer whose wife had a few apricot trees that were for her personal pin money and she was offering 27 lb wooden crates (with a strong request that you return the crate) for $5.

I brought that crate home in great anticipation and glee at our adulting–all that fruit from pick-your-own farms in my childhood that my Mom had put up every year, and now we got to do it–and my husband and I spent a Saturday in grad school jamming and bottling and creating rows of all those gorgeous jars of summer sunshine.

I lined them up, tired and proud and admiring what we’d accomplished, when my sweet new husband turned to me with a smile and a half-apologetic half-bemused confession: “You know what? I really don’t like apricots.”

He’d waited till we were done. He hadn’t wanted to wreck my enthusiasm. We gave most of it to his older sister when we moved away and she was quite happy to have them.

I remembered that day when I read last week someone saying she’d picked a hundred pounds of apricots off her four year old tree. At least mine were growing from seeds, not nursery stock, so I figured we wouldn’t have to deal with anything like that for awhile yet. Besides, all you have to do is ask friends to come over and help themselves and a good time will be had by all.

He has actually tried the Anyas from Andy’s and though not as bowled over as I might have hoped, he conceded that for an apricot they were good.

I have six seedlings left, with two spoken for.

I figured we have several years before I even get to taste from the two I intend to keep long enough to find out which one has the fruit most like its known and loved parent.

This evening, I saw, really saw for the first time, and how had I missed this? My third-year has this one branch near the top that hadn’t been sprouting any leaves off it, and it was now quite a bit thicker and browner than all the young ones around it growing straight and red.

What had happened was that we had our first warm day in awhile today and the buds had burst out from it. Thus the nubbly randomness that had caught my eye at long last while the other branches around it had grown past it and obscured it.

Those are flower buds!!! That’s a fruit spur!

I wanted to jump up and down like a little kid.

I don’t get it. Not that I’m complaining! My cherries, peaches, and plum, my other stone fruits: they all bloom first and then leaf out as the petals begin to give way in the spring. That apricot was the first one to leaf out starting over a month ago and there were no signs of flowers then. As a matter of fact, I had thought that in years to come it would be more likely to lose its crop to the weather because it had leafed out three weeks before the second-year seedling.

Granted, it’s still a baby and its timings could be random for now and time will tell.

But an apricot that doesn’t bloom till the end of April or more? If that holds, that would be a highly desirable thing indeed.

—

Edited to add: I just heard back from the friend I gave a Blenheim to as a housewarming present several years ago. She told me that the lower blossoms do open first in the spring, before the leaves, but that there’s often a few fruit spurs at the top of the tree that open up at the very last like mine is doing.

Well there you go.

A friend stopped by for a visit today; she and her family will be moving soon, and I will very much miss them. Her husband’s defending his doctoral thesis next month and I told them I would bake a chocolate torte in celebration.

With coconut cream. He’s allergic to dairy. We know all about that, I said, no worries, coconut cream substitutes one for one with heavy cream on the ganache.

The bonus is that it comes in small containers that don’t have to be refrigerated till I open them and use them all up. No churning butter in the washing machine.

If he passes (he will!), if he gets the job he’s interviewing for, if they don’t get outbid first on the one they’re hoping for, they will then buy their first house. They will anyway, just, they’re hoping for that one.

And if they want it, an Anya apricot seedling will go with them. They’ll be leaving the state just before Andy’s crop comes on, and they know how good those are–they’re fans. And I’m fans of them. Not to mention they volunteered and kept things watered for us while we were out of town last summer and definitely earned their baby tree.

I couldn’t let them and their two boys miss out on what those are growing up to be.

One and a half milk chocolate tortes were still in that fridge. After our big Easter dinner, even with all those people here, we’d only eaten the other half.

I put a note on the ward chat explaining what they were, why they were there, the fact that they freeze easily whole or by the slice, but that they were milk and not my usual dark chocolate and that I had no freezer space for them.

Please rescue us from these calorie bombs, I wrote.

It took no more than the time it took him to type it for the first response to come in, where the guy said he was so glad he’d been on the computer just then. He’d love to share one with his neighbors. He knew what my tortes were like.

He got the whole one.

I write notes in my cookbooks, which is how I know that the first time I baked the original version before it morphed over time into richer and darker was in June 1990, and the person who answered next had been enjoying them that long; she got the half.

Her husband stopped by to pick it up on his way home from work and by the quizzical look on his face I’m not sure she had told him not to expect a whole torte. But he was certainly willing to let me give him that one.

The third person wished so hard and was a dear enough friend that I measured the cream I had left, found a half–I never have a half, but there was a half, and only a half–of a Trader Joe’s Pound Plus bar for the glaze and there was enough cream for just one plus for whipped cream on a certain somebody’s birthday cake tomorrow but there was not enough cream to glaze two tortes. So that settled that.

A few hours later I sent her a note.

Wait what?! You did not!

Did too.

So she stopped by a little later to pick up the one I baked this afternoon, a proper bittersweet chocolate this time, and she surprised me back with her favorite balsamic vinegar plus a jar of honey from her bees.

Because if I can do it to her she can do it to me. So there.

And then she told me her family was going to share it with a mutual friend whose husband has been in the hospital for some time. I’d had no idea. So glad that torte got baked and ended up where it needed to be. (And it wouldn’t surprise me in the least if the second set of recipients shared theirs with that woman, too.)

This is how they’re supposed to look.

The glaze for the tortes didn’t get made till today because they requested milk chocolate in the ganache.

Preference for dark chocolate vs milk is statistically a northern California/southern California difference, which I find curious. I remember reading an article years ago about how when Trader Joe’s started opening stores up here, few people were buying what everybody bought down there and they had to come up to speed fast.

Having none of the latter in the house because we just don’t, I had to wait till the local store was open again for the day. They do carry it in such a percentage, just not a lot by comparison.

Take one Pound Plus (ie 500g) bar in its wrapper and throw on the floor repeatedly. Inside a ziplock bag if you want to be sure none gets loose. Easiest way to chop chocolate ever, and it generally divides itself along the lines of the little squares in there.

Got that done, reached for the half gallon of extra heavy cream from Costco…

The fridge. The floor. Me. I remembered to grab the carton off the floor as it was chugging away down there, and what was still in there hadn’t made any contact with anything yet and there was still enough for that glaze. (Barely.)

But man.

This was going to take awhile. And this is in a kitchen where, to take its drawers out, you have to pull the entire fridge forward to get it clear of the oven doors it’s at a 90 degree angle with. I did not get them out.

There was still a bit in the tread of my shoes but I tried.

I gave up and used bath towels on the lake on the floor.

And then I tried to wash the bath towels.

All it needed was a few drops of red food coloring in the stuff and we would have had The Cat In The Hat Comes Back. It could leave one surface for another but you could not make it go away, as I learned when I opened the washing machine and wondered at that white band just below the rim when the load was supposedly done. Oh man. I wasn’t trying to make butter!

I paper toweled that out of there the best I could and ran the thing again on hot. Still some, but a lot less.

Crossing my fingers and mindful of the extreme drought (but it’s supposed to rain tonight!), I threw the load in the dryer.

It came out with a lovely smell of fresh cream. For now.

I bet the cashmere sweater I hand-washed does, too.

But the tortes got their glaze. It did not look like normal; it was runnier than I expected and refused to hold the deep indentations I usually put into the tops (picture above pilfered from my recipe) –and then I realized that of course. It’s got milk and sugar substituting for more of the actual chocolate and they don’t have the same properties.

Leading to the quite irreverent thought that, there it is: milk chocolate is the Hollywood plastic surgery of the cacao bean. So smooth. Wrinkle free.

The medical news part of the trip didn’t really hit me till I wrote it down for yesterday’s post, and then the whole of it was all at once.

While we were actually there with Mom, with our son John, while we were at the Sunday dinner at my brother’s house with his two younger kids and our two older sisters and Mom, the overriding feeling was simply joy: after two long years, we finally got to see each other. We got to be there.

My niece showed me where the peach tree I’d given them for Christmas a few years earlier was growing. My sister told me hers was starting to bloom. (Pictures, and they do embiggen: my Stella sweet cherry today.)

We got to see Richard’s younger sister.

We got to take Mom out on the town. Including where, in October 2019, all six of us kids had approached a local restaurant as we were out walking and said, We know you’re booked solid but we just buried our father and our Mom was hoping for Italian and could you possibly squeeze us in tonight?

And they did. They didn’t have to, but they did.

For the memories of that day and their kindness, Richard and I took her back there Saturday night. It was the best food of the trip. Brio in Salt Lake City–if you go there, go there.

My friend Sue, recently home after two years abroad, put out a note that today was going to be Pi Day and she’d left her pastry blender behind in South Africa; could she borrow one?

Sure!

And so she was the other person who stopped by yesterday, briefly, but it got me thinking I wanted to celebrate the day, too. I had prefab pie crusts in the freezer and could cut to the chase instead of the butter.

Last year when we had so many tart cherries on our tree, I pitted and bagged them by the quart so that they’d be the right size to pop right into a crust. I grabbed a ziploc out of the freezer this morning.

But it was the season’s remainders and the amount a bit random, about half, which explained why it seemed so small.

Well huh. I’d forgotten about that.

I rolled the crust out very thin and lined four large ceramic bowls with it: two for cherry, two, peach slices, and, just for fun, folded the edges down galette style. They took about 45-50 min at 350.

Each of the four Mel and Kris cereal bowls served two.

Meantime, on the peregrine front, Grace the falcon is trying to get that gravel just so for the eggs that are about to arrive at City Hall. She’s had several tiercels (males) fighting for the territory and her and one was the victor long enough to get a name and possibly future progeny–only to be ousted the next day by a new new tiercel.

Who so far is TT, for, The Tiercel. Much bonding has taken place and he’s definitely the victor of the year.

They’re really going to have to give him his own name before they start naming the eyases (babies) to come.

Friends dropped by for a visit; we hadn’t seen each other in awhile because we’ve been doing church by Zoom so as not to expose my mom when we finally get to go see her, but with Tony’s death they just needed to come make sure everything was okay.

We’re fine, no worries, great to see you.

She’s an avid gardener so I showed her the littlest apricot seedlings: This one’s a week old, this one’s a few days.

They’re so cute!

Aren’t they?!

I offered her one for their condo patio and she’s considering it. But then she made clear what she really wanted: to know when the peaches at Andy’s were coming on, because I’d given her some of those last year and she couldn’t wait to go buy more.

We are looking forward to it together.