It’s getting hot in California! This perspective is from the swimming pool. The giant plant is actually two artichoke plants. We are eating a lot, and I mean a whole lot of artichokes! I picked about 25, washed out the bugs, a process that takes a half an hour, lots of submersion, shaking out the chokes, and a few squeals when I touch one of the bugs. I do all that poolside so the bugs can rejoin the environment. Then I boil them, the artichokes, not the bugs. We figured out to put a lid that is smaller than the circumference of the boiling pot on top of the chokes to push them down into the water. Otherwise the ones on top are half out of the water and don’t cook.
They are good cold as well as warm, so the leftovers make a great snack or side dish the next day (or week, as the case may be). I make a dressing of garlic infused olive oil, regular olive oil, balsamic vinegar and salt. Yum!
It looks like my Friday post didn’t go. I did it from my phone. Sorry about that, and for the late Monday post. I’m going to see if I can post Friday’s now.