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- Chris Fabry
- Married to Andrea since 1982. We have 9 children together and none apart. Our dog's name is Tebow.
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After finding and remediating mold twice in our Colorado home, we abandoned ship in October 2008. Because of the high levels of exposure, our entire family was affected. After months of seeing different specialists for all of the problems, we came to Arizona to begin comprehensive treatment to rid our bodies of the toxic buildup. In August 2009 we moved into a larger home, four bedrooms, south of Tucson, north of Mexico. I am doing my daily radio program/ writing from that location. Thanks for praying for us. We really feel it.
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Saturday, May 14, 2011
I went to the Farmer's Market this morning with Shannon because Andrea wasn't feeling well. Cabbage, carrots, onions, squash, broccoli, cauliflower, lettuce, and 10 dozen eggs.
$240. This is what we eat. This is our life.
Before heading home, I was intrigued by a new vendor. Actually an old vendor with a Shriner's hat and a wrinkled face. He was selling Vidalia onions. Straight from Georgia.
"They brought them by 18-wheeler," he said with a cute accent.
Pat Conroy has a great story about Vidalia onions, how they taste, how people fawn over the first crop each year. I have had Vidalia's before, but this seemed a purer crop to me, closer to the ground than the grocery. I forked over the $10 for 10 pounds and the man smiled.
Saturday is cleaning day at our house. Andrea and the girls/boys work hard to vacuum and launder the whole house. I help out, but my major task today was my office.
At 2 PM I started getting hungry for lunch. What do have?
I found the biggest Vidalia onion and cut it up. I threw it in a skillet with some oil, then cut up some cabbage. What should I put in there to help it out?
Pondering that question, I picked a sliver of onion from the spatula as I turned the concoction. Someone had put sugar in the pan. I was sure of it. I tried another sliver. Sweet. Like honey.
Wait. There was no sugar in the pan, that was the onion.
I cracked two eggs and spread them over the skillet, simmered and turned it, then mixed in a little butter/salt/pepper.
Even though they were carried on the back of a truck all the way to Arizona, I feel like I'm in a field in Georgia, among the first at the harvest.
I've always thought of the forbidden fruit as an apple. Perhaps the Garden of Eden was somewhere in Toombs County.
$240. This is what we eat. This is our life.
Before heading home, I was intrigued by a new vendor. Actually an old vendor with a Shriner's hat and a wrinkled face. He was selling Vidalia onions. Straight from Georgia.
"They brought them by 18-wheeler," he said with a cute accent.
Pat Conroy has a great story about Vidalia onions, how they taste, how people fawn over the first crop each year. I have had Vidalia's before, but this seemed a purer crop to me, closer to the ground than the grocery. I forked over the $10 for 10 pounds and the man smiled.
Saturday is cleaning day at our house. Andrea and the girls/boys work hard to vacuum and launder the whole house. I help out, but my major task today was my office.
At 2 PM I started getting hungry for lunch. What do have?
I found the biggest Vidalia onion and cut it up. I threw it in a skillet with some oil, then cut up some cabbage. What should I put in there to help it out?
Pondering that question, I picked a sliver of onion from the spatula as I turned the concoction. Someone had put sugar in the pan. I was sure of it. I tried another sliver. Sweet. Like honey.
Wait. There was no sugar in the pan, that was the onion.
I cracked two eggs and spread them over the skillet, simmered and turned it, then mixed in a little butter/salt/pepper.
Even though they were carried on the back of a truck all the way to Arizona, I feel like I'm in a field in Georgia, among the first at the harvest.
I've always thought of the forbidden fruit as an apple. Perhaps the Garden of Eden was somewhere in Toombs County.
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4 comments:
10 dozen eggs. for a week that's less than 1 dozen a week/per person. Great source of protein, though, but where do you store them...must have a huge refrigerator or several!!
We love vidalia onions, too, but only 69 cents a pound here in
chgo area!!
Vidalia Onions are a favorite of mine. Sounds like you fixed yourself I mighty fine lunch.
Thank-you for the beautiful story that you wrote "Almost Heaven", this was definitely an inspiration to me. I love the mountains and have just spent two weeks in the Smoky's in Townsend, Tn. I felt as if I was there during the whole time that I was reading...this is all so true...thanks for a beautiful story.
Everytime I get a 'so called' vidalia onion, it's hot. False advertisement. :) If I'm ever in Georgia [or Arizona], I'll have to get a real one! :)