I meant to post this at least a week ago.

Okay, five days ago. Whatever. But remember that book I quoted from? The "eat local" book that talked about asparagus? Sara read my post and sent this email:

Oh Marie - my comment that would be on your blog if blogspot had a
place for me in its heart:

HI MARIE ITS YOUR GOOD FRIEND SARA, I told you to read that book a
million times the second I finished it and you refused. You could have
had this joy a year ago!

Love, Me.

I have this thing where I don't like to read books that people recommend to me. I don't know why. I've probably missed out on a lot of good books that way, particularly considering the number of books that I've finally given in and read and then completely fallen in love with. Oh well.

In other news, it's Tuesday. I had forgotten until Maggie sent me a text message at 7:36 pm saying "Im at your house Glee starts at eight," to which I responded, "omg I completely forgot it was tuesday*."

Other:

Three "words" (did I come up with a better name for these? If so I can't remember, and I can't remember how to spell capcha/captcha/whatever) by Blogger I ran across today:

merversp, datis, and coysec. Ta-da.


Lastly, a message from somebody who gives a crap.

Asparagus

I've just started reading one of the books I've borrowed from Anna: Animal, Vegetable, Miracle, by Barbara Kingslover. It is wonderful so far. Stunning. Apply almost any positive adjective you like. I am only thirty pages in and already I've wanted to type pages and pages of it out for you, but here is an excerpt, the most recent (but not the best) that I've read and fallen for:

"Pushing a refrigerated green vegetable from one end of the earth to another is, let's face it, a bizarre use of fuel. But there's a simpler reason to pass up off-season asparagus: it's inferior. Respecting the dignity of a spectacular food means enjoying it at its best. Europeans celebrate the short season of abundant asparagus as a form of holiday. In the Netherlands the first cutting coincides with Father's Day, on which restaurants may feature all-asparagus menus and hand out neckties decorated with asparagus spears. The French make a similar party out of the release of each year's Beaujolais; the Italians crawl over their woods like harvester ants in the autumn mushroom season, and go gaga over the summer's first tomato.
Waiting for foods to come into season means tasting them when they're good, but waiting is also part of most value equations. Treating foods this way can help move 'eating' in the consumer's mind from the Routine Maintenance Department over to the Division of Recreation."