i always feel like i have to explain – to people new to our kitchen – that our kitchen is old (like our almost-centenarian house), that the range is at least sixty years old, that – yup – all told, we have some significantly old stuff.

we are make-do-ers. we’ve been make-do-ers all our lives and we will likely be make-do-ers the rest of our lives. it is a mindset. not a bad thing or a good thing, it just is. and neither of us can imagine a different way.

the heat and humidity and rain of the last months have made our basil go crazy. we have two plants and i have cut them back – which actually makes them grow more. we’ve made pesto and tabouli, pizza margherita and tomato soup with fresh basil – it is caprese heaven.

the other day – on one of the days of tornado warnings and severe thunderstorms and torrential rain – i went out and snipped off a whole buncha basil, placing it in water in ball jars and small vases – so that later in the day we could make basil cubes. how lovely to have a harvest so plentiful that we now have both basil cubes and pesto cubes in our freezer for the winter. pretty amazing.

so she was here only for a day – and as we showed her around our house, chatting about the basil cubes we made the night before – i got to see our home through someone else’s eyes.

and for a moment or two, i took in her truly delightful comments about what she saw. for her enthusiastic words about our old kitchen, her laughter about our chunks of concrete and repurposed “furniture”, her “awww’s” when we told stories about rocks or branches or tiny baby shoes or old suitcases – these were so welcome, particularly for two people whose cars have ages that add up to 100 years right now.

we make-do. we are kinda proud of it. some of our best stories are stories about how we made do. we are convinced we would have nothing to talk about if everything were just … you know … perfect.

the suntea is out on the deck steeping now and the mint for it is at hand; the basil is ready for another shearing. we used the tomatoes on some homemade pizza last night and have all the ingredients for jalapeño poppers – both of ann’s recipes. we are soon to make another batch of tabouli and are – rightly (right now) – staying away from (as they say in colloquial wisconsin) “boughten” lettuce and other dangerous parasite-dwelling produce. our range is ancient; we wash all our dishes. we take back roads and turn our shampoo and conditioner upside down for weeks before calling them done. we have a window a/c unit, there are clamps on the edges of our roofing (waiting for the roofing guys), and a zip-tie holds the rocker molding onto littlebabyscion.

but heck. we wouldn’t be interesting any other way.

*****

read DAVID’s thoughts this NOT-SO-FLAWED WEDNESDAY

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