Here's another camellia that is opening up. It's very large, although you can't tell from the photo. I love the vast variety of them. The many colors and shades of those colors, the petal configurations, the stamens and how they show or don't, the sizes. I still grieve every time I walk past my neighbor's house who, when he moved in, cut down a camellia that I loved so much. It was almost a lavender. Pinkish but with a blue hue to it as well. I fussed at him for cutting it. He threw his mother under the bus- said she did it.
Like so many others who have been reporting insomnia in our blogworld, I had trouble sleeping last night. It was so annoying and I thought of everyone who has written lately about being unable to sleep. I woke up about two and just could not get back to sleep until much later. And honestly, I've felt okay all day but I do not like those dark hours of the deep night when all I want is to be unaware and unthinking, deep in the dreams that sometimes amuse me, sometimes frighten me, but always intrigue me. There are no good thoughts to be had at two in the morning, even fewer at three, and by four one wonders what the point of life is at all.
I took a walk this morning, though. It got cooler yesterday and last night and has been cool all day. We are supposed to get rain tomorrow and then even cooler temperatures but I don't see a freeze in the forecast. I had a very short chat with Jacob at my route's midpoint and he told me that I could come and pick the kumquats off the tree in their backyard anytime. I should take them eggs and make a trade. My granny, who was not a cook in any sense of the word, did make kumquat marmalade. She was of the class and era when women were only expected to be able to cook a few special dishes. She eventually managed to learn the basics because she did not marry a wealthy man, mostly involving some piece of meat to be cooked in the oven, a baked potato and a lettuce and tomato salad with French dressing to go with. Her frozen lemon dessert was fabulous as I recall though, and I learned to make the "goop" I use for my shrimp salad from her. It is the same sauce she used as a dip for crab claws which very occasionally, Grandaddy would buy at the crab processing plant a mile away on the Indian River.
Ingredients: Heinz chili sauce and mayonnaise.
Feel free to borrow it.
Speaking of recipes, look what August did today!
I don't have it in me.
So there's that.