Seems I was the perp in what he called “a hit and run” at the pastry shop

Archived | March 10, 2011 | By

Listened to the show Saturday and it was not bad. One fine repeat performance by all, and just the thing to end the first day of Spring Break. That’s right, folks. Coming up for air today at the halfway mark and things are going alright. At times, it’s a lot. There was a point during visit #3 from the police officer Monday morning where I thought I might need a headache pill, but the impulse passed.
Seems I was the perp in what he called “a hit and run” at the pastry shop. I was insistent about the care I’d taken while backing out. I’d even straightened out my car and backed out a second time in order to avoid bumping the car covered with black roses on my left. Seems I scraped it, lightly, allegedly, according to Larry, the police officer. Who likes French silk pie. He ate two pieces.
I told Larry if I thought I had hit the car I would have stopped. That there was no “hit.” A nudge, perhaps. At the most. He said the terminology exists for a reason. Apparently my license plate had been noted, and there was a slight scuff on my front side bumper. Which may have been there before. Or may not have. Perhaps.
Until we know more, things are good. No one was killed or knocked over. The kids have been having a nice stretch of days off from school, and we had a birthday party and went prom dress shopping and ate at the Chinese buffet, and had a pretty good discussion about how the important things aren’t things. Mr. Sundberg cut a record amount of wood over the weekend, thinking we were in for the Storm of the Century, and now he’s got some free time to relax since it’s hardly snowed at all.
I’m just plain enjoying the kids and their energy, and memorizing their words and their faces and how they throw back their heads when they laugh. I’ve been letting them sleep in, too. Why not? There’s no school this week, and why not relax awhile.
I make this soup on cold March days because it’s warm and filling and green, and a good way to disguise the spinach leaf if you’re cooking for young people.
Cream of Spinach Soup
Place 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 or 3 minutes. Add 1 cup plain yogurt and purée. Garnish: A spoonful of yogurt and chopped parsley.
Serve hot or cold. Hot gets my vote.