Quips from Kay

 There's nothing new happening in my world right now, nor for that matter in anyone else's. That's due to the corona virus quarantine, face mask wearing confusion.  To console myself I have harkened back to my old Beeville days. (don't you love the word "harken"?) One of the more outstanding citizens of my home town was a lady from a prominent family who was married to a disagreeable attorney. She was extremely intelligent but it was difficult to keep up with her conversational ramblings. I will always have a soft spot in my heart for her because when she learned that my grandson was serving in Iraq she wrote a very sweet letter to him chattering away about life in Beeville. He told me later that it really helped him to receive that letter. Unfortunately her marriage was not one of joy and happiness and after her husband died she could be seen sitting in a chair in front of his tombstone shaking her finger at him and jabbering on about the things she didn'...

 Recently I subscribed to a cooking magazine I had received some years ago. I was bored with my cooking so I was seeking something different. Boy, did I get it! I read through the recipes and became thoroughly disheartened. Why, you ask? Because they contain ingredients like udon noodles, chickpea flour, (who knew?), oreschiette, farro or cracked freekeh---not to mention the sorghum like I used to give my cattle! Then there's buckwheat which I know only from the old movie series, "The Little Rascals".  You can cook dishes with coconut aminos, garlic aonore and an alluim confit but I'm not sure what is to be done with "groats". Out of all the peculiar sounding ingredients, groats sounds the most unappetizing. I also noticed that now flour can be made from just about anything. I imagine these items are to be found in high-end grocery stores, with equally high prices but I don't feel that adventurous.