previous lives and eating like kings
This past weekend was delicious. The photo is a small sample of the bounty that was my weekend. I'm now hitting that time of year when every meal comes out of the backyard. I spent the weekend devouring farm omelets with melted VT cheddar cheese, fresh salads from the garden, homemade breads and pies for dinner and dessert, and just savoring every bite. The best meals you could ever eat you pay for in sweat, blisters, and dough under the fingernails. I promise.
So, another Fiddler's Summer update is coming along. I'm going to tell you about my current fiddle: an 80-100-year-old Czech shop fiddle that has become my best friend. But before I do, I just wanted to make clear to all of you out there that there is no "official start date" to all this business. You can sign up anytime, and there is no real rules to follow either. I just set out the guidelines to help you teach yourself. We're all chatting about it together as we stumble along. It's the only way to learn. I want you to take that book, your fiddles, and a few minutes every day to get to know each other, and then please report back here with your advice, links, videos and comments. So far so many of you are already helping each other out, and I swell with pride when I see the back and forth in the comments.
P.S. Looks like two of the kits are sold and will be picked up by some blog readers in June. Two to go. Wish all us rabbit folks luck.