Monday, April 4, 2016

Dis and Dat

We're in the in-between time. Spring is all about in-between, here and there, dis and dat. People are all, "It rains and then it snows and then it hails and then it's nice . . . where is Spring?!"

And I reply, "That is spring."

I'm kind of a Spring weather guru.

Clearly.

Anyway!

During this in-between, dis and dat time our lovely friends texted us,

"We're planning an excursion to westerly packing- need anything? Or want to come along?"

 Oh, do we.

Oh, and did we.

Field Trip!!

Sammy Meatballs couldn't get enough of us. Of Michelle, mostly, but still. I think he loved us all.

Especially Michelle.

And then we realized in our, um, exuberance the evening before we may or may not have forgotten everything. Eveyone. One one:




Sigh. We did.

The only good thing about the whole debacle was the absence of a person enabled us to fold down the middle console in the back seat to unearth the drink holders.

Well, that and we got a lot of steaks and seafood.

Okay. Dis and Dat.

Puddles during the endlessly rainy -- and snowy -- weekend:

Charcoal in spite of it:

Abd best of all:

First Signs.

3 comments:

jacquie said...

Poor Hsin! I'm sure that your sweet messages helped her cope with her abandonment. I saw a photo you were tagged in on facebook from that field trip, and I was afraid to ask what the hell I was looking at. I think it was dead? I do not quite want to know. Love you!

xo
Jacquie

Beth said...

I'm a tad bit confused myself, westerly packing? Sammy meatballs?

But all your inbetweening looks entertaining. And it's always good to see solid signs of Spring.

xoxo,
b

Me, You, or Ellie said...

You're absolutely right, Beth. I should have linked Westerly Packing to their website . . . and I just did.


"Traditions and Flavors brought from the southern coast of Italy to the southern coast of Rhode Island."

I know, right??

It's a fabulous butcher shop / market / frozen foods emporium where you can get the most *amazing* treats . . . including "soupy" -- aka soppressata -- their amazing home-cured Italian dry salami. *That's* the photo you saw that Michelle posted, Jacquie: that's their soupy dry-curing room.

And finally, Sammy Meatballs is the brother (uncle? newphew? son?) who makes what he describes as "world-famous" meatball mix.

And just like that, a sobriquet was born.

xoxox
E