I'm not actually fond of the color yellow. I like lemons and I like 24 karats, but I don't seek out this naive, primary color.
I think I had a yellow dress in high school. But I've never had yellow furniture, dishes or anything else.
No, I might have had a yellow hat. In high school. I probably wore it with the dress.
So I don't actively seek out yellow plantings for my garden.
Every daffodil I've ever had was left behind by the previous tenants.
I will claim proud ownership of the Meyer lemon tree, though. Yeah, lemons are yellow, but what can you do?
We've had iffy luck with the lemon tree (a dwarf that lived its first three years in a pot). One season we got eight lemons. Last year the whole crop froze.
This year... oh, I can't even count them. Twenty or more? Every one a damn, eye-scorching yellow.
Gotta admit, it's kind of cute in such close proximity to the damn, eye-scorching yellow daffodils.
And all that green surrounding them.
Speaking of which.
We had a simple, charming, humble meal a couple of days ago. Jacques Pépin's grandmère would approve of this.
It was a platform of sauteed cauliflower "steaks" (can we even confess to still eating this 2008 anachronism?), topped with a gently fried egg, showered with grated Parmesan cheese, and drenched with Oregon white truffle oil. Domestic!
That little spinch of parsley, green, makes this post thematic. You know, with the yellow egg yolk.