The garden is getting away from me and I am losing control. The incessant rain over the entire month has both the plants and the weeds growing like crazy, and the insect pests have begun their onslaught in earnest. Unfortunately I have little opportunity to get outside and do much about it.
I am currently undergoing chemo treatment for sun damaged skin, during which time I must avoid exposure to the sun. The topical ointment is applied twice a day and results in fiery red skin and unrelenting stinging and burning sensations as the chemicals attack and destroy the damaged cells. The discomfort is bearable in a cool, air-conditioned environment but pretty miserable in outdoor summer temperatures or with just a little activity. Time spent outdoors has therefore been limited to early morning or in the evening shadows.
It’s no big deal, really. No one is going to die. I’ve had this treatment twice in the past so I knew what to expect. This round of treatments is on my scalp and forehead. Later, when the weather cools down again I will do my face and then my arms. When it is all over I will have skin as smooth as a baby’s butt and won’t need to have cancers removed nearly as often. Meanwhile I look like a space alien and feel like I’m in hell.
Okay, the hell part is an exaggeration, but the space alien look was confirmed the other day when I was sitting in my car in the parking lot at the sheriff’s office while Faye went inside to hand in her CCH application. A sheriff’s deputy parked beside me, and when he got out of his car we exchanged cordial greetings. I wondered why he kept turning around to have another look at me as he was walking away. I had to laugh when I remembered that I had removed my hat to be comfortable on a very warm day.
Garden pests have riddled the new crop of arugula with tiny little holes but I managed to gather enough good leaves for this meal. Readers will recognize this as one of my favorite dishes which gets repeated frequently with slight variations.
To keep the baked freeform tortilla shell from getting soggy I lined it with washed and dried lettuce leaves.
I added reheated cooked rice followed by seasoned refried black beans.
On top of the beans I scattered homegrown pickled jalapeños.
Then I added torn arugula, mini San Marzano tomatoes, green onions and cilantro.
A few avocado wedges are always appropriate for this kind of meal as is home fermented jalapeño hot sauce.