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I haven’t posted for a little while as I’ve been involved with funeral arrangements and the like after a relative’s death. I thought I’d take a moment to thank the friends who have made sure I stayed well fed.

The cooks

Maxine would place high in anybody’s healthy-cooking contest. She keeps bountiful quantities of fresh fruit and vegetables on hand, with a particular emphasis on berries and broccoli. She bakes or grills chicken as her number one protein source. She claims not to particularly enjoy cooking, but she does it simply and proficiently. Thank you, Maxine, for keeping me well-fed while at your house during the pre- and post-funeral days.

Angela is an adventurous cook who has never, in my experience, made a bad or boring meal. When she and Michael spotted me walking the dog when I was fresh back in town, they swung their car to the curb and invited me to dinner. The main course: a wonderfully flavorful mixture of fresh sweet corn, tortellini, proscuitto, basil and I don’t remember what else. I was a bit dazed from my trip, and the flavors perked me up. Thank you, Angela.

Neil and Leni tonight served me a luscious Nicoise salad of local potatoes, tomatoes, green beans and eggs topped with seared tuna steak, sliced, and anchovy bits, a hard to beat seasonal delight. Thanks, Neil & Leni.

The secret ingredient

The secret (or not-so-secret) ingredient, of course, was the best ingredient of all: My friends’ support and companionship. Sometimes comestibles weren’t even involved. Susan F. listened to my babble over the telephone. Sue handed me a gin-and-tonic with, mercifully, not-diet tonic and directed me to her couch. Thank you, Sue and Susan.

I hope to be back on track now, and if I am, it’s no small thanks to the care and feeding I received from my friends. Thank you all.