PICTURE OF THE DAY

More wildlife; Canada goose at Elm Park.

DAILY RAMBLING
Shortly after 5 a.m. There's a train going by on the tracks across the pond. Jasper is yowling for his breakfast, a short cry at regular five-second intervals. Resolve to locate squirt bottle for cat-chastising, close door. Thirty seconds later other cat begins scratching furiously at insult of closed door. Put up with this for one minute, open door. Yowl, yowl. Lie there contemplating dream in which returned to old job for day out of sheer boredom, and then tried to explain to friend that no, I had not been paid. Perhaps should try to find volunteer work while unemployed. Ponder appearance in dream of old friend haven't seen for ages. Resolve to email friend. Cats run in and out of bedroom excited by prospect of breakfast, clearly haven't eaten in days. Get out of bed. Locate slippers. Pre-dawn light, pond like sheet of glass broken by ducks. Feed cats. Take care of baby, put her back to bed. Yawn. Locate glasses. Go into office, turn on computer.

No job offers yet, but no "no thanks yous" either, and I have two more to contact today.

Dinner last night was simple fare, antidote to the more complicated meals I have been preparing lately. It is filling and tasty, and doesn't really require any side dishes, though good bread is welcome with everything. I got the kale at the organic grocery store on Chandler St.--the large chain store near our place had only a few bunches, looked like they had been sitting out for days--and was very pleased with it. I shall have to patronize the place often, though the idea of paying $7/lb. for bell peppers is enough to make one take to heart the concept of eating seasonally.

White Bean & Sausage Ragout

Time: 35 minutes

• 1 Tbsp olive oil
• 1/2 c chopped onion
• 8 oz. sausage, cut into slices or crumbled
• 1 zucchini, quartered and cut into chunks
• 3 minced garlic cloves
• 6 c chopped kale, about 1/2 lb.
• 1/2 c water
• 2 16-oz. cans cannellini or other white beans, rinsed and drained
• 1 14.5 oz. can diced tomatoes
• salt and pepper to taste

1. Heat oil in large skillet over medium-high heat.
2. Saute onions and sausage 4 minutes or until sausage is browned.
3. Add zucchini and garlic, cook 2 minutes.
4. Add kale and remaining ingredients, bring to a boil.
5. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.

Makes 4 servings.

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