Skin for Baking

For whatever reason, I was exceptionally glad to find Saturday finally arrive as this past work week was more than a trying one, but at least I got thru it relatively unscathed. I told one of my colleagues this morning that I was beginning to wonder if the alignment of the sun, moon and stars was having some sort of negative effect on me.

With pretty much the bulk of my morning being free, I decided to change my clothes and head out to do some much-needed mowing and yard work. For the first time in months I wasn’t sweating my brains out along with feeling completely drained of energy. As far as I’m concerned, it couldn’t have been a more perfect day to work outdoors, and since I was watching the temps, I now know that a range of 65 – 70 degrees being near-perfect for me. I’m sure our dry and cooling northwest breezes were also an added comfort.

In spite of having been out there for over four hours, I really didn’t feel as though I’d done some great chore when in fact, I actually managed to get much more accomplished than I’d expected. I can’t tell you how happy I was to have it all finished in one day because during these past months I’ve had to break those chores into two outings due to such high temps and humidity. Back a very many years ago, I got myself far over-heated from the sun several times, and since then, I’ve not been able to take being out in it for long periods of time. One of the neighbors said today, “Why are you dressed in long sleeves and jeans when you should be working on a tan?” I shook my head and said, “I don’t possess the tone of skin for baking.” Most people of Northern European stock just don’t tan well, and if they do, they really have to work at it which is of no interest to me.”

While on my way back to the office, I stopped at Hardee’s and grabbed a side salad for lunch. They may seem too simple for most, but if they’re doctored up a little with homegrown tomatoes, peppers and onions, they’re really quite tasty and just enough to hold a person off until a full evening meal.

I cleaned myself up a little bit, changed back into my dress clothes and headed over to my public open house at 114 – 11th St. NE. To my delight, there were people in attendance nearly the entire time, and truth be told, several of the couples returned for a second look. With that said, today’s public open house was the best I’ve had over there since it was listed.

In between the viewings, I had good chat with the new neighbors down the block who just recently closed on their new home. I was glad I caught up with them because they just so happened to be the ones who offered on my listing at 114 – 11th St. NE but we couldn’t seem to get together on a price. I did make sure to tell them that it wasn’t anything personal, but rather it being a numbers situation where the home has to be sold in a certain price range just so to cover all the estate’s expenses. They seemed Ok with my explanation of how and why it played out like it did, of which I was relieved because too often buyers blame Realtors and sellers for things they shouldn’t whenever a selling price can’t be hammered out during negotiations.

By the time I got everything closed up, it was already 30 minutes past the ending hour, but not to worry, I would’ve stayed there all afternoon if that’s what it would’ve taken to get that diamond in the rough sold. Yes, that gem is long over-due being under contract, but hopefully after today’s turnout, it’ll have a sold sign soon posted.

After picking up my signs, I stopped to check on several vacant properties, and then headed over to my little garden to see how the tomatoes and peppers were doing, and of course those vile deer and rabbits have been still eating on my specialty peppers and now starting to go after those ripening tomatoes. Ugh! I’ve been picking them when they’re not quite ripened and them bringing them home to finish. Oh how we must go to extra efforts to keep our City’s varmints from feeding freely in smorgasbord styles.

Several evenings ago I made some Hungarian-style goulash with seared cubed beef, peppers from the garden, onions, and those San Marzano tomatoes, and now fully understand why they’re considered the Cadillac of paste tomatoes because that was the best tasting tomato sauce I’ve had in a very many years, and yes, I did make a pig out of myself to where I ate nearly all of it in one sitting. For sure I’ll have to grow a good number of them next year so I’ll have enough worth canning a long winter’s use. I know some are indifferent about tomato sauces, but I’ve always been a fan of anything made with a base of a good tomato.

I’m not sure if any of you have heard of Noam Chomsky, and if you haven’t, I’d highly recommend you do a little research on his life and some of his writings. He’s over 90 years old now, but still very much active in the speech-giving circles due to his scholastic achievements and activism. Just recently he spoke about how there’s never been a moment in human history like this one, and went on to say that we’re on the confluence of severe crises including a possible nuclear war, exacerbating climate change, while in the midst of a global pandemic, an underlying economic depression, as well as mounting racial unrest here in America. I fully understand his concerns because I’ve been having like-feelings about all of this “shite” taking place at the same time. Each and every day I hope and pray humanity will get itself back on track to save our world from being pushed past its point of no return. As I said to my dear friend this morning, “No one person can singularly fix the major problems facing today’s world.”

Tonight’s one-liner is: Nothing stands out so conspicuously, or remains so firmly fixed in our memories, as something which we’ve blundered to the point of being un-fixable.

Related Property:
114 – 11th St. NE Mason City
Joe Chodur

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