“Because it’s there!”
Thanks to a stern letter from my landlord about parking on the grass, my strategy to save me future multiple falls on their WWII broken-up pavement where I’ve previously had multiple falls, I made adjustments. I keep a walker in my car. Now, I will use it to get to and from the unhandy parking spot since using a cane is especially problematic on icy, snowy broken-up WWII pavement. It is in the way in the house since I already have another walker to get around inside but landlords come across sometimes as fascists, eh?! One takes their threats seriously. For example, they evicted one elderly person for not having a “sauber und gesundlich genug” apartment. Sieg heil!
My longtime friend who lives in the holiday-decorated apartment across the lane, her daughter (who broke her ankle on the WWII broken-up lane last year and had a long hospital stay and lots of pain and suffering), and I had a delightful, refreshing glass of Martini and Rossi Asti Spumanti wine and a long talk yesterday afternoon. We’d talked about revisiting this wine of our youth for a long time but only got around to it since we had other priorities anytime we tried to do it.
As anyone who follows this blog knows, Andy has this routine of several years where he examines the kitchen cabinets for “mousies”. We never have any in all my years here, even in the pre-kitty years between 2004 and 2009. My neighbor across the lane, however, says she’s been plagued with 20 “mousies” so far this year! Perhaps I should lend her Andy. Would he know what to do with any he caught? He’s so sweet, I bet he’d drop the kitty-mouth wet still-live rodent at Linda’s feet, a gift.
Breakfast this morning was a success, even though I’m not a particular enthusiast for eggs unless I do lots of things to them to take away “egginess”. Specifically, I lightly sauté onion and green pepper in a skillet, then add grated cheddar cheese, a wee dollop of Dijon mustard, a squirt of Worchester sauce all whipped into the egg, poured into the hot skillet with the heat turned off, which gently soft-cooks the scrambled egg: perfectly prepared to my taste scrambled eggs! A light squirt of ketchup over the eggs helps further disguise the “eggy” quality of eggs. Peanut butter toast with grape jelly, a strong cup of French pressed coffee made with freshly-ground coffee beans, and a strawberry yogurt, the disguised eggs finished it off: breakfast was a delight!