Ending summer pitted against those peaches
28.09.11
It’s metre.
The 20 pounds of peaches on my kitchen counter, which were already sweet when bought a week ago, which sent colourful tributaries running down my wrists when bitten, are now ripe enough to be halved and slipped out of their skins like removing summer jackets.
This is the nicest month of the year.
The tourists have returned our valley to us.
All the modern-summer sunlight has turned to sugar that now hangs suspended from orchard branches, bright to be eaten out of hand, baked into pies and cobblers, sliced into freezer bags and pressed into telescope jars.
They could be pressed into glass jars, that is, if my abiding panic of earwigs, with their reputation (however mythical) for burrowing into brains, could be brought under check.
However, ever since one summer, while helping to can peaches in my step-grandma’s farmhouse scullery in rural Alberta — when an earwig crawled out of a split peach pit and onto my oppressive hand — I expect with every peach for another to do the same.
Source: BCLocalNews
Fridge talk
28.09.11
Emily Goode and Andrew Galloway
Emily Goode and Andrew Galloway chirp their fridge’s praises. “It’s a very good fridge, but I appetite it was bigger to fit more condiments,” jokes Galloway, a other-year continuing education film student at the Chang Creed. Their fridge is sparsely populated with juices, jars and an Arm and Hammer baking soda box. Goode, a fourth-year veil studies student, picks an apple as the healthiest piece in her fridge. It’s a stark comparison to ketchup and cheese, she says, and its structured.
She has a shopping list set up to fill her fridge, but hasn’t had the time yet. Between way of life and work, both their schedules are very busy.
She tries to be healthy, but “I doctor it,” she says. “To me healthy is a Subway sandwich on nine granule bread.”
Nicole Trpcic and Kelsey Kaupp
Nicole Trpcic and Kelsey Kaupp’s fridge is chock-a-block to full capacity. There are tupperware containers with cooked food, bread, jars, yogurt, condiments and juices as well as frozen track down foods and meats in the freezer. The second-year occupational haleness and safety student and second-year social business student share their fridge with two other roommates. It’s their first year after villa and they feel their diet is on the healthy side. “We know how it was last year, being on the tea overdo plan it was garbage and now we have the option to eat what we want,” Kaupp says. They portion cooking duties between the four, making everything from stew to enchiladas. They yield from European parents, so they have to know how to cook, says Kaupp. They partition essentials between the four of them as well – mayo, ketchup, tomatoes, freezies and Mr. Noodles.
Source: The Eyeopener
