Posted by: David | July 1, 2007

Sunday Morning

A doe and her fawns visited our yard this morning. Spotted them out the kitchen window while making the coffee.


The doe sees me now.

Deer visit our yard probably every other week or so. More often in the early spring. This was around 8:00 a.m., kind of late for them. Usually they’re around a little after sunrise.

So the garlic scape pesto turned out pretty well. We had it on toast for breakfast. The picture doesn’t really do it justice, but here it is anyway. Too bad that garlic scapes are so rare. But then that’s what makes this a delicacy. That and two cups of parmesan cheese. The flavor was very good, very garlicky of course, but not hot. It will be good on some pasta I bet.

Looks like guacamole but it ain’t. Stop drooling on your keyboard.



  1. Not that I don’t love dissecting music mania, I decided to go back to the deer family to pose a question to you. Do you think the deer population has exploded around here? Ariel sees three or four every single night she is out driving. We have seen them in fields this year where we for 20 years have thought there should be deer. Also, we have seen coyotes and turkeys (not together of course) walzing around our back yard. The turkeys are not new but the cooyotes sure are. Mild winter, global warming or has viagra hit the animal pharmacies?

  2. Yes, and there have been lots of black bear sightings this spring and summer too. All those factors you mention and maybe increased land clearing with new construction? It’s been like we’re living in a zoo this past few months. A grey fox scared wife and dog back into the house a couple of nights ago. It was screech/growling at them.

  3. Is a fox dangerous? But black bears must be very dangerous.

    You seem to be a very good cook. You have the right idea of what cooking is. Do you know that there is a new age trend in cooking, and it has reached small town restaurants run by people who just barely know how to write. The idea is to decorate food with outlandish things and then give the composition a name e.g. taken from a Miró painting : pommes de terre à la reine des fleuves toute ensoleillée : potatoes of the river queen all bathed in sunlight : meaning potatoes with some river fish and a yellow sauce or mayonnaise.

    That does not yet sound as bad as they get when they stick a strawberry on top or a bit of icecream ontop the fish. It is a homage to freedom.

    A fox would possibly eat a wayward kitten but they prefer rodents. They generally avoid human contact and are usually seen at night on the road at the edge of ones’ headlight beams. Black bears are dangerous, but also shy. The state Fish and Game department offers a page of FAQs on the bear. Apparently a human was killed by a bear back in 1784.

    Thanks for the compliment on cooking. I definitely like to cook. No connoisseur am I though. I gobble up whatever is on my plate too. Slowly gobble. Big believer in chewing am I. Talking like Yoda I am. WTF?

    Sorry. It’s my birthday.

    We don’t go out to eat very often, but I’m glad to hear about this new culinary style. It’s fun to combine food elements in new ways. And hooray for celebratory food freedom. Always felt a little sorry for those poor “food wimps” out there who cannot eat anything that doesn’t taste familiar. Oh well, more for us!

  4. The novelty thing in cooking (and in philosophy) can be authentic, but mostly it is a decoy. In marketing it is called product differentiation. You have 1 thing to sell, but changing the wrapper or the ribbon akllows you to give it another name and a different price. So you sell the same thing at various prices to take advantage of all those people that hate to buy the cheapest and also to attract all those equally many people who love to buy the most expensive item of your “product range”.

    In cooking this is an obvious and necessary art, but I am sure that it is the same with laptops, cellphones, tennis shoes.

    Really, who understands the difference between a computer and another? So, if you were a computer manufacturer, what must your priority be? Consumer psychology.

    The trite saying for this concept in the USA is “You don’t sell the steak, you sell the sizzle.” As it happens, I’ve just harvested this year’s garlic scapes and plan to make the pesto again in the next day or two. My cooking style tends toward the elemental, natural ingredients, and usually without recipes. I have about a 5% failure rate. I have to eat the failures.

  5. It is funny to see that the “doe” and her “fawns” (learning new words) have such large ears. You’d think that with their prestige for supreme elegance they would have small ears. But those are bigger than a donkey’s! And shaped like soup spoons.

    I’m sure that this helps them to hear better. The fawns are now adolescents, seen in the yard without their mother in the past month or two. My wife got a picture of a fox in the back yard yesterday. I thought of your blog image of the fox and the grapes. I’ll post the picture soon.

  6. I never call it a failure. I call it “the friendship pie”. It because it looks great, but is difficult to get just right and often fails, yet is also a lot of work, and so I would only serve it when real friends come for dinner.

    That’s a very nice way to put it cantueso! 🙂 The true “failures” which are very rare, are inedible, for whatever reason, and do not get to the table.

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