We won’t be making it to Maine this year. By the time I looked, all the cabins were booked solid for August. So, we’re going to indulge in a few day trips instead. There’s plenty to do in this area. We’re quite fortunate.
Mini-trip number one: a day in Cape Ann on the north shore of Boston. Beautiful coastline, trendy little towns and lots of pretty views. This year one town, Manchester-by-the-Sea, had a street fair for us to enjoy. We did, staying quite a bit longer than we usually do.
The festival featured local artists and musicians, along with a library book sale. The hubby wanted to visit the interior of the library, because he know – he just knew – that it would be very interesting inside. He was right!
Of course, artwork and memorial buildings were only one part of the festivities. Manchester-by-the-Sea (isn’t that a cool name?) has a beautiful harbor overlooking the ocean. It’s dotted with pretty little boats from one end to the other.
Powerboats aren’t the only users of the water. As we wandered around the perimeter of a little park we came across these:
Nice way to spend an afternoon, eh? Just lazily paddling along, then pulling up to shore whenever it’s time for lunch or a breather. No, not bad at all!
I’ve spent most of today in two rooms: my air-conditioned home office and my not-air-conditioned living room. It’s been sweltering lately and I just don’t handle that so well anymore.
Given the weather, I decided that dinner had to be light and cool. Thus, salads, three to be exact: a green salad with a pile of leftover vegetables from the farmers market (never a bad thing, considering where they came from!), a tomato and fresh mozzarella salad (but, of course) and a cabbage salad, because I really, really wanted to use up the rest of the cabbage I bought (at the farmers market, of course) for borscht last week.
A quick peruse of the available online literature for cabbage salad came up with a winner – simple, tasty and light. I hope you enjoy it, too.
Cabbage Salad (From Allrecipes.com)
1/4 cup vinegar
2 tablespoons olive oil or vegetable oil
2 teaspoons garlic salt
2 teaspoons sugar
1/2 teaspoon dried tarragon
6 cups shredded cabbage
In a small bowl or jar with tight-fitting lid, combine vinegar, oil, garlic salt if desired, sugar and tarragon. Place cabbage in a large bowl; add dressing and toss to coat. Cover and refrigerate for at least 2 hours.
I substituted one tsp of salt and 1/2 tsp of garlic powder for the garlic salt. It was fine.
I first came across the music of Jo-Anne Kelly in the 1970s. She was one of the British blues singers, folks from across the pond who – for whatever reason – fell in love with traditional American blues from the 1920s and 1930s, mostly. Acoustic, scratchy, full of power and pain. Beautiful stuff, once you got beyond the scratchy, early-recording technique parts of it.
A lot of folks back then played this music, but only Jo-Anne Kelly left you wondering where the ghost of the singer was, she was that good. I understand she was very small, but the voice that came out was like thunder on an otherwise quiet and overcast day.
This is the only video I’ve seen of a live performance, a year before she died (in 1990). I’d completely forgotten about her until I came across this video. Amazing woman, and so sad that she’s been gone for so long now.