Greetings and salutations, everyone; yes, once again it is I, Mani the purebred border collie, your popular host, here to bring you the latest news from our garden, and some other stuff. You may remember me from such heat-oriented posts as “Mostly Roasting Again”, among so many, many others.
Here I am in a characteristic pose. You might have to look a bit.It’s mostly been roasting hot, and, if you didn’t know, we purebred border collies do not appreciate hot weather. So I lie in the garden, of an evening, to cool off. (I always wanted to say “of an evening”, and now I have.)
The last of the eremurus, Eremurus olgae, is in flower. You can barely see it in the lower left of the picture above.
Here it is from another angle.You may have noticed that I was lying in what you might call a haze of blue onions. Here I am again, posing behind them. These are Allium caeruleum. The “Oregon sunshine”, Eriophyllum lanatum, is really flowering well this year. I guess it does this dependably every year. The lily, Lilium martagon, is much less dependable in the garden here, but this year it’s doing pretty well, out in the “way back”, under the shade of the maples (Acer grandidentatum). Speaking of the “way back”, the ugly wire fence along the border, on the right, is gone now. (There’s a little bit of fencing but that’s where some grass seed was sowed.)The soil in this border is really good soil, in the sense that it’s easy to dig in, “creek bottom loam”, but when a plant is watered, the water just disappears. Lots of stuff has been dug into the border in the last thirty years but the soil is still dry. The border is about a foot higher than the field behind the chain-link fence. Maybe that makes a difference.
Milkweeds have begun flowering along the canal road. You can see a bee there; the guy I live with says sometimes bees get trapped in the flowers. Kind of creepy if you ask me. I don’t like creepy things. As I said, it’s been really hot, but then it cools off, and then either gets hot again or stays cool. The weather is what they call “upslope”, meaning it comes from the east, more or less, moves up the eastern slope of the Rocky Mountains, which we’re next to, and we usually get rain out of that, but in the last few days it’s just been hot and then not. Sometimes there’s thunder. I like it when it cools off, but not if there’s thunder along with the cooling off.
The guy I live with went to the doctor because he was worried about some dark spots on his skin, and feared the worst, but the doctor said they were just age spots. He was pretty embarrassed for fretting so much but he said it was best to have things like that checked out. He was afraid he was turning into a hypochondriac. (I had to look that one up.) His grandfather was a hypochondriac, too….and a medical doctor as well. “What a combination”, he said.
If you’ve been following this blog for any length of time, he says, you’ll know how much he likes Japanese gardening tools, and pretty much anything Japanese, since it reminds him of his happy childhood in southern California. And besides, these pruners are really sharp. The thing that holds the handles together, which probably has a name, is more practical for him to use than the similar thing (he would probably say “handle holder deal”), in a different location from the other pruners he has, and he’s been having some trouble with the joint in his right thumb. (He has age spots, so the rest is easy to figure out.)
He also got some camellia oil because the pruners are carbon steel so they might rust. Of course in our climate that isn’t all that likely.
I guess there’s going to be a whole lot of pruning going on here, now. There already was a lot of pruning, but I mean even more pruning.
The guy I live with said that I came very close to being named Prune. Prune the purebred border collie. I mean, really. I think that’s a little different from pruning, but I’m not entirely sure.
The only other thing I have has nothing at all to do with gardening.
The guy I live with has been making pappadums. He’s into Indian food again, cooking, and the kitchen has been filled with all these different smells.
You don’t really “make” pappadums; you buy like raw ones in a package. This package was opened, obviously. They come in different flavors. Or I should say with different things in them, like maybe cumin seed, or chilies, or things like that. These are plain.
You plop one on the grill. It starts to bubble almost immediately.The minute the whole pappadum has bubbled it’s done. You have to watch them really closely because they’ll burn in just seconds. And then they’re done. They get totally crispy and crunchy a few seconds later. I’ve never tried them, but the guy I live with says they’re excellent with mint or tamarind chutney.
Until next time, then.