Taking notes along the way

Snow

Yes, it did. 14.5 inches officially, according to the recording station nearest me. Turned out to be the fifth largest snowstorm in Chicago history, with an official O’Hare tally of 19.3 inches.

The wind pushed things around and made them pretty uneven. The roof looks like someone did a really messy job of frosting a cake with stiff frosting, thanks to the wind. Meanwhile, 7-8 inches in some parts of my driveway, well over a foot in others. A foot and a half or so up against the garage and of course, at the end of the driveway thanks to the snowplows. Behemoth chewed through it all, bless his 2-stage heart. I just wish he didn’t handle like a bus with flat tires.

After I finished the driveway, I dug out the front steps and the rear sidewalk. Part of the deck. This way, Herself has plenty of room to maneuver. She was the little supervisor through all this.

supervising
supervising

We are apparently supposed to get a few more inches Tuesday evening, which will be just dandy. Not sure when I will be able to take Gaby for a walk. The park district usually plows the bike trail, but I doubt that it’s a priority at the present time.

Stay safe and warm, if the storm hit you or is headed in your direction. If you avoided this brush with Old Man Winter, well, lucky you.

Pesto and stuff

Busy morning. Took Gaby to playcare. Then it was off to the dentist.

After that, farmers’ market at the place from which I’ll be getting my CSA veggies. It was a very small market–it would fill only a tiny corner of the Sauvie Island market. But they had small freezers of beef and pork, honey, popcorn kernels, eggs, spinach and salad greens. I stocked up on said spinach and greens, and added a small bag of popcorn, pork chops, Italian sausage, and uncured bacon. A dozen eggs.

Of course, I had bought a pound of arugula just the other day. It wasn’t going to make it through the week, so I jammed it into the food processor with 4 cloves of garlic, salt, pepper, half a cup each of grated parmesan and toasted pine nuts and olive oil. Presto pesto.

Arugula pesto lacks the weighty flavor and aroma of basil pesto. I find it brighter–some folks complain that it’s “grassy”–and lighter. The pound of arugula rendered down to about 3 cups of pesto, which is a good amount for breaking down into single/double serving sizes in either tiny containers or ice cube trays. I went with tiny snap-top containers because I wanted to protect the stuff from freezer taste as much as possible.

It’s still cold–upper 30s today–but we’ve had some thawing and rain. Most of the snow is gone, and the sump pump has been working its little heart out. No sign of sprouting greenery yet, and most nights are still below freezing. But maybe, maybe, we’ve turned the corner.

Lunch was a toasted half a whole grain ciabatta roll with smears of homemade hummus and fresh pesto. It was really good. Garlicky, but really good.

You hear a rumble

…like heavy machinery, a clatter like a slow train trundling down the track, but you know it’s not possible because you’re alone. Then you climb a dune and look out over the lake and realize that what you’re hearing are sheets of ice crashing and shattering on the shore.

The lake

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