​And then the rain stopped
mist rising from sodden earth
sun beams drawing our eyes to glimmering leaves.
and we listened to the stories
houses released from their foundations
toppling into the river
cows abandoned 
young children rescued by helicopter

and other stories
a feast gifted to those stranded
600 hands damming a pump station 
safe houses offered to strangers

voices raised
about climate change
about supporting local
about coming together

and there were other voices
voices being silenced
water sacred yet poured out
crying to protect our watershed
to protect the rivers

my mind reeled 
searching for clarity
"be the change you want to see"
so the saying goes

so we tended the soil
we donated toothpaste
we shared borscht with friends
we wondered about farmers in other countries that might need refuge
we bought seeds
we lit a candle for those who are sitting in the depths of this loss

After this cooler week and given that it's the end of August, our zucchini plants are coming to an end.  But the sweet peppers are kicking into high gear - so it's a great time to get in a really yummy pasta salad.  


Whisk together in a small bowl:
¼ cup red wine vinegar
½ tsp sale
1/8 tsp pepper
1 clove garlic
1 T Dijon mustard
¼ cup olive oil
¼ cup fresh basil (chopped)
 
4 oz/125 g uncooked pasta
Cook pasta, toss with 1/3 of dressing.
 
2 cups fresh vegetables chopped
(zucchini, sweet peppers, cucumbers, broccoli)
3 medium tomatoes chopped
½ cup sliced olives
 
Add to pasta and top with remaining dressing.
½ cup fresh basil leaves
2 T fresh parsley
 
Cover and chill for 4-24 hours.
 
½ cup parmesan cheese or crumbled feta
Sprinkle on top before serving.
 
From Simply In Season
 

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