By Tyler turned 16 on Monday. Full driver's license test on Wednesday. He passed on the first try — obviously, he is Tyler, he had practiced for two years. Dave took him out to lunch afterwards. Dave came home and said, "He is a very calm driver. He checks his mirrors three times." I said, "Amber checks her mirrors three times." Dave said, "They were both raised by you." I said, "They are good kids, Dave." He said, "They are." We kissed.
Tyler has chosen his truck: a 2008 Chevy Silverado with 140,000 miles from a retiring farmer three towns over. $2,800. He has $2,400. Dave is loaning him $400 with a six-month interest-free term — a teaching decision. The truck will be his by June.
Drove Tuesday-Wednesday, a short run. Home Wednesday.
Gayle had a quiet, good week. Dave and I had a quiet, good week. Josie is now playing keyboard in the school talent show — next Thursday. Amber is finishing her semester. The book two is at 42,500. The world is functioning.
Saturday evening Dave and I sat on the back porch in shirtsleeves. It was sixty-two degrees at 7 p.m. Dave said, "Brenda. I want to retire at 62." I said, "Me too." We did the math. In 2028 Dave is 52 — too early. In 2034 Dave is 58. In 2038 Dave is 62. That is eleven years from now. My retirement at 55 is in 2032 — the diner year. If Dave retires at 62, he will be free to run the diner with me for the last four years before I turn 62 too, though I do not plan to retire from the diner ever if I can help it. We mapped the rest of our lives on a napkin, on the back porch, in May 2023. It was the best conversation of the year.
That Saturday evening on the porch — sixty-two degrees, shirtsleeves, a napkin full of math and future — is exactly the kind of night that deserves a drink in your hand that isn’t fussy. Something cold and a little bright, something that takes five minutes to make so you don’t lose the thread of the conversation. I’d had blueberries in the refrigerator all week, and this blueberry gin and tonic came together while Dave was still looking for a pen, and it was exactly right for a night like that — for Tyler’s week, for Josie’s talent show, for 2038 written on a napkin like it was already decided.
Blueberry Gin and Tonic
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Servings: 2
Ingredients
- 1/2 cup fresh blueberries, plus extra for garnish
- 3 oz gin
- 1 oz fresh lime juice (about 1 lime)
- 6 oz tonic water, chilled
- 1 teaspoon honey or simple syrup (optional, to taste)
- Ice cubes
- Fresh mint sprigs, for garnish (optional)
- Lime slices, for garnish
Instructions
- Muddle the blueberries. Divide the blueberries evenly between two glasses. Use a muddler or the back of a wooden spoon to gently press the berries until they release their juice. You want color and flavor, not a puree — a few rough presses is enough.
- Add the spirits and citrus. Pour 1 1/2 oz of gin and 1/2 oz of fresh lime juice into each glass. If you like a touch of sweetness, stir in 1/2 teaspoon of honey or simple syrup per glass at this stage.
- Fill with ice. Add a generous handful of ice cubes to each glass and stir briefly to chill the mixture, about 10 to 15 seconds.
- Top with tonic. Pour 3 oz of chilled tonic water slowly into each glass, pouring over the back of a spoon if you want to preserve the bubbles. Give one gentle stir.
- Garnish and serve. Drop a few whole blueberries on top, tuck in a sprig of fresh mint if you have it, and add a slice of lime to the rim. Serve immediately, outside if at all possible.
Nutrition (per serving)
Calories: 165 | Protein: 0g | Fat: 0g | Carbs: 11g | Fiber: 1g | Sodium: 10mg