Ditching digging (and lunch at Aneta’s).

2/13/2020

(Above: A doughnut procured and enjoyed at Aneta’s Bistro.)

Active Summary: This morning I awoke a tad later than usual, but the morning regimen of calisthenics, beef checking, and writing proceeded as normal. This was followed by my retrieving the shovel from Jacobhouse’s garden (and some pea pods*) and beginning to the dig the ditch for the waterline to Madre’s workshop container. Despite the prevalence of roots, I was able to complete the ditch as well as begin digging the grey-water drainage area before venturing off to lunch with my family. For today’s lunch, we went to Aneta’s Bistro (more in commentary).

(6:46 PM Update:) I have just finished up an afternoon outdoors where I helped with various cattle-feeding/vaccination activities and finished digging the grey-water drainage pit for Madre’s workshop. I also harvested some vegetation for dinner and kneaded together a ball of noodle dough. Pictures of the final result will appear below the commentary.

TIL: Today I learned that the purple-flowered clover growing near Madre’s workshop container is a type of wood sorrel**. The reason I looked it up, is because after unintentionally uprooting the little plant, I discovered that it was growing from an enormous bulb. Subsequent information-gathering revealed that every part of the purple-flowered wood sorrel is edible. That goes for flowers, leaves, and bulbs. Of course, some of the naysayers say that the Oxalic Acid found in clover inhibits calcium absorption. However, more research revealed this: General scientific consensus holds that actual poisoning from oxalic acid in persons with normal kidney function is wildly improbable.

I replanted that clover plant earlier, but now I might have to go dig it up to give the bulb a taste-test.

Commentary: Throughout mine and my brother’s trip to Europe, Padre and Madre would send us pictures of the food they had acquired at Aneta’s Bistro. Thus, for the entire duration of my travels, I was afflicted by a craving for a massive bowl of cabbage salad. Today, that craving was satiated. The slaw-like combination of vinegar-doused cabbage and carrots was phenomenal, and it was accompanied by a large bowl of soup and some delicious spinach & cheese perogis. Much to my shame, I did not capture any images of Aneta’s delightful food until the very end where I got my hands on one of their fresh Thursday Doughnuts.

It is truly special having a place like Aneta’s so nearby. Between the freshness of ingredients, the quality of preparation, the comradery of clientele (customers visiting one another at the front counter), and the general improvement of decor/atmosphere, I would say that the Bistro today was perhaps the most European experience I’ve encountered since returning to the States.

Final Note: Tomorrow I will likely finish digging the grey-water drainage pit for Madre’s workshop container. I will also check on the state of plumbing supplies and see if there are enough to bring water into the workshop container (we have enough pipe, but I need to check fittings).

*I originally walked into the garden with the intention of procuring a shovel. However, on seeing a large amount of prime sweet-pea pods hanging on the nearby vines, I had to help myself. I also procured a few for Padre and Wag as a mid-morning snack.

** ‘Wood sorrel‘ is the common name for many Oxalis specimens, and Oxalis is the scientific genus to which clover plants belong.