Alex, Sally, and I went to Dyer Pond just before the thunderstorm yesterday. We splashed and checked out the almost-frog tadpoles and read the paper for a bit and then the clouds rolled in. As we were walking back through the woods—me with the bag and Alex with the baby and the thunder just starting to rumble—I said the word clapping. We weren't talking to Sally or about her, but she looked up and burst into applause.
She's had a pretty big few weeks. She's started clapping and waving and one-legged crawling, and she's also done a lot of traveling. My sister took that picture up there, of Sally on the swings in Portland looking over Casco Bay. There's a very neat grassy park up on a bluff that looks out over all the sailboats, and Anna and Andy took her there the other day before we left while I went grocery shopping. Every other swing on the set is blue, and Anna said she'd been imagining Sally on the one yellow swing for days.
That's kind of how life's been, these days. One minute we're imagining what's next; then suddenly, it's happening.
Happy 4th, everyone.
ANNA'S CILANTRO-LIME VINAIGRETTE
Anna made a wonderful kale, tomato, and bacon salad with this while we were visiting. She got the idea from a recipe on Epicurious, but she added the yogurt, which gives it a nice creaminess and a little more zing. It is good on just about everything, but she says it's especially nice on taco salad.
2 tablespoons fresh lime juice
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon fine-grain sea salt
1/8 teaspoon ground coriander
2 tablespoons EVO
1 tablespoon chopped fresh cilantro
3-4 tablespoons plain yogurt
Whisk together all the ingredients. Keep refrigerated, but take out about 30 minutes before you want to serve, as it needs to come to room temp before drizzling.