Old Silverware

You know when you haven't written to a friend in a really long time, and there's so much to tell that it's just too much and you almost don't even want to write because it's just so big you can't even touch it? Well, that's how I feel right now. I find that when I'm in that situation I have to remind myself that it's okay. Just do a little. You can't not talk to your pal because there is too much to say, now can you?

Lately, I'm in a frenzy of getting my life straight. I've been a stay at home mom for four years. My son just started going to preschool, and it has made me feel all sorts of ways. One of the feelings I have is to gaze in stunned wonder at my house, like a haze has been removed to see an incredible, disgusting mess. Now, after all this time, I finally have a scrap of time to myself, and what am I doing? Cleaning house. Honestly, it's actually soothing. It's my inner-Anna, I've decided. (Don't you know what Downton Abbey character you are?)

 I've had this box of mismatched silverware for a looong time. Most of it's silver plated, to be sure. A lot of it I've eaten with, but when I got married I stashed it all away in place of a proper set of silverware. That wasn't silver. Anyway, I've always thought I would make something of them. A mobile, jewelry, wall hangings. Something. But I never did. I pulled them out today, and looked at each one. Why do I want these? Why do I love them so? I love their patina, I love that they are all different. I especially love the soup spoons with their obvious wear, and I can't help but to think what soup it held and who it fed? And a real soup spoon, I might add. One that holds a goodly amount of soup. Oh, those were the days...

That might be silly, but I'm a sentimental sort. That's why I am writing here about old silverware, instead of actual food or even a recipe. But I'm taking it slow, working my way around the subject. I'm still cooking and eating, of course. Today, kale and gouda turnovers were made today with suet pastry. Served with end of the season lettuce tossed with homemade (can I call it that? I really had nothing to do with it) vinegar and some good olive oil, a little sea salt. A frost is coming our way tomorrow night, the garden is closed, and it's time to pull out all the little projects that have been taking up space on the shelf.