Author: fredlet

Salisbury Plain

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I’m watching the sunset over Stonehenge live feed. It’s kind of amazing living in the future (though, of course, we still have a lot of the living in the past that we are still doing to stop.) and seeing things that have meaning to me even though I can’t get there.

The inevitable train of thought starts in my head. Sometimes I have work backward through them because I’ve forgotten how I got so off piste in my mental gymnastics.

Today it was Stonehenge > Salisbury > Solsbury Hill (no, I know it isn’t the same place) > Peter Gabriel > Here Comes The Flood > Douglas > Oh. He’s dead. and that is where the train jumps the track.

Douglas died. He was only a few years older than me. And he’s already dead.

Another casualty of my last 7 years in hell since Tex died. Everyone died. My best friend Mikey, then Tex, then Marsha, then Tex’s mom, then… well, it just kept going.

I’m tired.

Heavy thoughts at Litha. The longest night I’ve been living through for 7 years needs to emerge into the longest day.

I bid you peace and love. So mote it be.

Blessed be, y’all.

…

Mason Jar: Sprouts

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Sprouts are ridiculously easy to grow; who knew? (Well, a lot of people actually.)

As I don’t want to go into a store of late and we still wanted greens and crunch, this was an easy addition to my mason jar repertoire.

For alfalfa sprouts:

    take 1 tsp of seeds
    Soak in water for 8-12 hours in a quart wide mouth jar
    Drain water the stand upside down
    Rinse the sprouts morning and evening

Takes about 3-4 days to get good sprouts. I put them in the fridge after they are ready, then they get used on salads and sammiches.

Radish sprouts are good too, a little spicier but take a few more days to get a full jar.

I store my seeds in a jar and I cut up the sack so that I can put the paper in over the lid but under the ring.

Sprouting Lids with Stand for Wide Mouth Mason Jars 4 Pack