Love Letters from Ladybug Farm (9 page)

BOOK: Love Letters from Ladybug Farm
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“It could be the beginning of great things.”
“We just have to spell everything out in the contract,” Lindsay said. “No tree cutting. No screening of the porch. No major construction of any kind. And anything extra, they have to pay for.”
When the phone started to ring again, Cici glanced at her watch.
“No phone calls after nine,” she said.
“Seven,” countered Bridget.
“Six,” bid Lindsay.
“Business hours are from nine to five,” decided Cici, and turned off the ringer on the telephone.
With this, all three women gave a satisfied nod.
“We just have to set boundaries.”
“We can do this in our sleep,” Bridget assured them. “After all, look what we’ve already done.” She gestured expansively to include the house, the yard, the outbuildings.
“Yeah,” agreed Lindsay, cheering. “We can do this in our sleep.”
“Good thing,” observed Cici as the answering machine counter went up to thirteen, “because I have a feeling that’s going to be the only time we have left.”
SUBJECT:
RE: Photographs from Home
 
 
Hi Sergio—
 
 
loved your last e-mail. You paint such beautiful pictures with your words I hardly needed the photographs. I can’t wait until I can see the stars in your sky, either!
Your mother is gorgeous! I guess that’s how her son got to be so cute. :) I can’t imagine living in a house that was built when Leonardo da Vinci was alive. But I know what you mean about stones crumbling and cellars flooding. The house my mother bought with her friends is only a hundred years old, but it has ‘pieces falling off of it,’ as you put it, too! Here are some pictures took when I was home last month. The tall one with her arm around me is my mom, Cici (I made Aunt Lindsay take it so I could send it to you but I told her it was for my Facebook page. So I had to put it up in case she checked). You can see the grape vines in the background. Our vigneron (is that what you call it in Italian?), Dominic, says we can start harvesting the first grapes this fall if nothing disastrous happens. That means we can toast my graduation with our very first Beaujolais!
But long before then (fingers crossed and IF I get the internship) I’ll be on my way to Italy. I don’t know how I can hold out for six more weeks!
My roommate says I spend too much time on e-mail and not enough time studying (she’s SUCH an egghead; don’t you hate that?) and she’s probably right. How was your philosophy exam? I’ll have to cram all night if I’m going to squeak by on Business Admin in the morning.
I live for your e-mails. I really do.
 
 
Ciao—
Lori
 
 
P.S. Is that really your house? Is that really your mother? Is that really your picture? JUST KIDDING!
 
 
 
SUBJECT:
Menu
 
 
Bridget,
 
 
Yes, I think we are on the same page—heavy hors d’oeuvres and finger foods, or what some might call a “grazing” menu.:) (Sheep, farm, grazing, get it?) I’m picturing “stations” set up all over that gorgeous lawn of yours, maybe with little canopies over each table, and filmy curtains tied back with big bows ... very
Lawrence of Arabia,
can you see it? I think we should have a protein from each group—fowl, beef, fish. You can get free-range turkeys, can’t you? And I really don’t understand the issue with shrimp. After all, Virginia does have the Chesapeake Bay! That’s local, isn’t it?
But I’m sure whatever you come up with will be fine.
 
 
XO
Catherine
SUBJECT:
No Shrimp!
 
 
Bridget,
 
 
told you, I am a vegetarian and that means NO shrimp. Besides, they are tacky and COMPLETELY overdone. Why can’t we have lobster?
 
 
Traci
 
 
 
SUBJECT:
RE: Menu #3
 
 
Bridget,
 
 
Another thought—Mediterranean is terribly in right now. Maybe we could do something Mediterranean with a farmhouse flair?
Shrimp are very Mediterranean. And I checked with the Department of Agriculture—shrimp are definitely a local product.
 
 
XO
Catherine
 
 
P.S. Bringing the whole crew out Saturday for a tasting; I know you’ll come up with a fabulous array of dishes!
SUBJECT: Menu
 
 
Bridget—
 
 
Yes, I can eat eggs. I CAN eat anything I want. I just don’t CARE for shrimp. So take them off the menu, OKAY?
 
 
Traci
 
 
 
SUBJECT:
Menu #5
 
 
How about this?
Crispy asparagus with pecorino
Mini beef Wellington
Caramelized onion and black olive tart
Local-caught Cajun catfish with remoulade dipping sauce
Of course we’ll have a fruit and cheese station and a selection of fresh-baked breads and muffins, along with a dessert bar, as we agreed. Let me know your thoughts.
 
 
Bridget
SUBJECT:
RE: Menu # 5
 
 
don’t know, dear. Catfish? Seems a bit pedestrian, don’t you think? And the entire menu looks somewhat lean to me. Could we have more variety? And what about the vegetarians?
 
 
XOXOXO
Cat
 
 
 
SUBJECT:
RE: Menu #5
 
 
I want an ice cream bar.
 
 
 
SUBJECT:
Ice Cream
 
In June? Outdoors?
SUBJECT:
RE: RE: Photographs from Home
 
 
Dearest Lori,
 
 
Your photographs make my day wonderfully! How beautiful you are! Every time I look at a picture of you I think, This woman, how can she be so perfect? Your hair is like painted by Titian, your face a Raphael masterpiece. But this you know already. And your mama, clearly she is an angel to have given you to the world.
Lori, you will come to my village and you will see the sun that rises over the hills and how it spills its gold over the ground so thick you think you can pick it up in your hands. We will lie on the ground together, you and I, and we will lose ourselves in the stars that cover my sky You will know why poets and artists for centuries have found their muse in Italia, because here is where love lives.
It required me some time to determine what is “egghead” and so I asked my American friend in history of literature class who tells me I should know because I am one. This is because am perfect in the philosophy exam. I hope this will not make you love me less? I am very happy to be perfect! Being perfect means I will acquire my degree in only six months and then I well leave Milano and return to the hills I love. You will know this feeling, Lori, this aching of the heart, this sickness of the spirit, this longing to be home. Being perfect is also wearing.
I will tell my mama to find the number of your telephone in the States, and ring up you to say I am her son and this is our home and I am yes, as you say, very cute. I also have four aunts and a grandmother and fourteen cousins, although three of them are too young to write, should you require further references.
I, also, spend too much time on the e-mail since I have come to know you.
 
 
Un bacion, mi amore—
Sergio
 
 
 
SUBJECT:
RE: RE: Photographs from Home
 
 
Dear Sergio,
 
 
You make my day wonderfully, too. I’ve read your e-mail like twenty times. I still can’t believe you’re real.
 
 
Love,
Lori
 
 
 
SUBJECT
: Contract
 
 
Cici,
 
 
Darling, just one more little change to the contract and I think we’ll be fine. Instead of “not to exceed” 50 guests I wrote in “a minimum of”—just in case someone brings a date and takes us over the number. I know it’s just a technicality, but better safe than sorry. Also, that part about “no material changes to real property,” I just replaced the “no” with “Client agrees to reimburse provider for,” which is much more fair to you. Faxing it off right now, if you’ll just initial and get it back to me I’ll put copies in the mail for you tomorrow.
Sorry for all the fuss, especially when we have so much to do! Don’t you just hate lawyers? And my husband is one!
 
XO
Catherine
 
 
SMarcello319:
Lori, do you Skype?
LadiLori27:
Skype!!!
 
 
 
SUBJECT:
webcam
 
 
Hi Daddy—
 
 
Is it ok if I use the Am-Ex for a webcam for my laptop? The one I have is WAY too low-res for international transmission. Mom said No Major Purchases without prior approval but it’s only $249.95 online plus S&H.
I promise I won’t use it to upload porn.:) :)
 
 
XOXOXO
Lori
SUBJECT:
RE: vvebcam
 
 
LadiLori27 wrote:
 
 
should say No just for that.
Have a $249.95 webcam on me. And BTW forget what your mother says; it’s my card.
 
 
Love you more—
Dad
 
 
 
SUBJECT:
RE: Flowers
 
 
Daisies?? Are you effing kidding me???? DO YOU KNOW WHAT
WE’RE PAYING YOU?
 
 
 
SUBJECT:
RE: RE: Flowers
 
 
Deleted
SUBJECT:
Decorations
 
 
Darling,
 
 
White bunting? Out of doors? Are you sure?
As for the color scheme, I must say I really don’t know what it is just now. Yesterday it was navy and black. Perhaps you should check with Traci?
 
 
Yours,
Cat
From “Ladybug Farm Charms,” a blog by Bridget Tyndale
 
 
Thanks to everyone who has been so nice about the magazine article in Virginians at Home. If you haven’t read it yet, you can see it online by clicking
here
. Guess what? Ladybug Farm has gone into the wedding hosting business! We’re starting with a small affair for a darling young couple in June, and I’m trying to use as many fresh local ingredients as possible. We have a huge fig bush that gets lots of sun and usually has ripe figs by early June, so I thought of this recipe for a finger food. Try it at home and see what you think!
Does anyone know where I can get fresh local goat cheese?
Three-Cheese Stuffed Figs
1 cup chèvre/goat cheese
¼ cup blue cheese or Gorgonzola
1 cup Neuchâtel
2 tablespoons honey
¼ cup very finely ground walnuts
2 dozen pitted, split figs
 
 
Blend the cheeses together in a food processor or by hand with the honey and finely ground nuts. Stuff each fig with 1 tablespoon of the mixture and refrigerate until firm.
For an exotic variation, add 1 tablespoon of chopped, fresh rosemary to the cheese mixture, or 6—8 sprigs of spearmint. I’ve also added 1—2 tablespoons of bourbon for an unexpected punch.
 
 
27 Comments
 
 
AHarding said:
Be careful when you’re picking the figs. They attract wasps like crazy!
 
 
Bridget said:
know! I got stung last year!
 
 
DK21 said:
tried this recipe with the rosemary and served it as a starter for my special roasted vegetables and couscous. Very Mediterranean!
Bridget said:
I’ll have to try it with couscous. Sounds fabulous.
 
 
Terrytown said:
can’t believe you don’t have dairy goats on your farm! Then you could have goat cheese whenever you wanted.
 
 
Bridget said:
I’d LOVE to have a goat!
 
 
Secret Admirer said:
Dear Bridget,
 
 
liked what you said the other day about the way the fog sits on the meadow in the early morning. I think about it sometime when I’m stuck in traffic on my way to work, and fantasize I’m there. The life you have sounds like paradise, and I hope you know how much we all envy you. It brings such light to my day to read what you write, and for an old fuss-pot bachelor like me the recipes are a treasure. I loved the recipe you posted for One Pot Stew. It was delicious, and—the best part—easy. When I cook for myself, I like things that don’t take a lot of cleaning up afterward. Besides, sometimes I can’t find more than one pot.

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