From Heavy as Lead to Light as a Feather

graphite drawingThere are places I go, whether on foot or by car–whether passing through or staying a while–that are like instant decompression chambers for me. Whatever has been weighing on my heart and mind seems to fade away into the distance with every step taken, every thousand feet traveled by car, bus, ferry or train. Flying used to be in that category too, but post-9-11 security hassles and the resultant grumpiness of the industry and travelers alike has meant that I need some of that other kind of travel just to recover from the flying days anymore. But that other kind, oh, it’s amazing how much it can do to change me.

I’ve had the sort of trip that was more like a descent into the maelstrom as well. The true recognition of my need for therapy and medication for my clinical depression didn’t happen for a long time over the years of sliding downward but rather in the few hours of being driven home from a long weekend getaway in a favorite decompression place to the place where my depression was gathering up a thunderhead over me at work, when I simply started crying and couldn’t stop. It was a dark, grim day for me (not to mention for my poor husband the driver), but it was at least purposeful in bringing out into the open what had been lying hidden in me for ages, and in leading directly to my finally seeking and getting the help I needed. What’s more, thereafter when I or we took off on any of those favorite walks or rides of renewal and anticipation and refreshment, it actually worked again, and the good wasn’t undone by the return lap of the journey.

It’s been a good long time since that ugly, interminable day of rain and tears. My life is inexpressibly happier; even though I had been able to find much happiness to paint over that swinish inner angst and agony, it was still only a pig in lipstick until I could remake myself rather than trying to remake the rest of the world to distract me from my own brokenness. That, in itself, was a journey of letting go of unwanted burdens and lightening my attitude and perspective. And it made me so much the better able to appreciate and regain that wonderful sense of freedom, the shedding of cares and escape from ordinary and tiresome things that comes when I take off on one of these expeditions. Short or long, real or imagined, they let me let go of what small troubles I might have, take a deep, strong breath or ten, hold still in awe and enjoy what is right around me, and then come back to the rest of life with a renewed ability to find beauty in them, too.

Going Places without Getting Anywhere

Summer holidays allows some of us lucky folk to indulge our inner travel junkie. This summer was pretty much the lottery winner for the Sparks household in that regard, and it helped to scratch my perpetual go-somewhere itch more than a little. We went on a Road Trip. By that I mean a 6000+ mile loop from Texas to the west coast, north to Canada, and back again, over five weeks.

I won extra, since I got to make that trip with my favorite partner-in-crime, my husband. And he likes driving and I don’t much, so he did nearly all of it. I just got to watch the world go by, cities, states, countries, plains, hills, mountains, rivers, forests, and much more. I sat there mesmerized, my camera propped on my lap or–more often–shooting away virtually aimlessly as we buzzed by at 85 mph/137 kph (yes, there are some places where that’s the speed limit in the US) in hopes of catching some of the amazing, beautiful, weird, wonderful stuff we passed along the way. Thank goodness I didn’t have to try this kind of photography on the Autobahn.

Being dyslexic in so many helpful ways, I am the last person who should be navigator on any trip, but I was reminded that maps of any sort have their limitations anyway, and GPS only adds new layers of complexity and adventure, as when our perky GPS announcer lady (affectionately known as Peggy Sue) calmly informs us from time to time that we are in Undiscovered Country, or as she likes to put it, Not in a Recognized Area. The fun part of it is that the map on our GPS just goes blank at that point except for the little red arrow that is us, which thereupon floats through the air with the greatest of ease. That’s when I really call on my fantastic piloting skills, of course.

Mostly what I learn from maps of any sort is how far we are from where we intended to be and how many complications lie in the space between. But that, too, is part of the thrill and amusement of road-tripping or, for that matter, travel of any sort. The planned and well-known aspects are seldom as exciting and interesting as the things found by accident, the experiences had in passing and the ‘scenic route’ that is a fixable mistake. If we never made any U-turns or wrong guesses or took any side roads instead of the Main Drag, life and travel would be ever so much duller. And this trip was anything but dull. I’ll share some of the adventures with you when the dust settles!digital illustration

You can Dress Me Up but You can’t Take Me Anywhere

I’m one of those people whose life has put me in circumstances and company well beyond my training and capabilities, let alone deserts. Meaning, I get to hang with the Cool Kids despite being a doofus, dork and/or nerd. Yes, I do know I’m out of my depth 99% of the time. I’m just incredibly lucky that others don’t seem to begrudge me the privilege. It’s amazing, really.digital illustrationI’ve gotten to taste recipes being beta-tested for an international cooking publisher’s latest cookbook, go bass fishing on a Texas ranch that predates statehood, been coached by a team from the US Secret Service, stage-managed the live broadcast of a major political figure’s keynote speech at a national convention, and had a photograph I shot featured on the cover of a multinational European magazine. I’ve spent a few days on a fully rigged tall ship, written thousands of poems, designed theatrical sets and costumes, and played on a cathedral carillon. Ice skated on a lake, dined with royalty, and sung in a quartet. Did I do all of this because I was specially qualified? Don’t be silly! What utter nonsense.

We all know that most of us Ordinary Folk find our way into any sort of distinguished company or notable situations only by stumbling into them or having them handed to (if not thrust upon) us. The truly remarkable thing is if and when we manage to rise to the occasion–or at least not fall down all over ourselves and our betters in the attempt. Me, I seem to find that quite often I’ve genuinely tried to prepare for the event so that I could almost fool some people that I look prepared, so perhaps it’s not entirely shocking that someone might tap me for the honor while under the misapprehension that I am prepared. Of course, there remains that delicately sad moment of revelation when I prove that it was in fact strictly an appearance and I am completely and absolutely not capable of anything spectacular, but fortunately for me that nearly always happens too late and I’ve already sneaked in on the honor.

I don’t know why I’m admitting all of this in front of you except that I’m not naturally a big liar, only incapable of recognizing my own limitations fully until I’m standing in that spotlight revealing them to all the world at the same second. Just consider yourselves politely forewarned that, no matter how well I might have polished up for the occasion, underneath it all still lurks the same cheerful incompetent, secretly knowing that I will be outed as such yet again but happy to be allowed into polite company in the meantime. Pipe down, Your Majesty, I’m enjoying my moment.

Foodie Tuesday: Another Birthday, Another Pie in the Face

Ours is one of those households where pie is held in greater reverence than cake. Don’t get me wrong; I can drool over a fabulous cake just as well as the next person. But given that my husband’s grandmother was the sought-after pie maker in town, both at home and at a restaurant, and his mom carried the pie art into his childhood home, and my own mom’s famed pies were also justifiably the stuff of local legend…well, when it comes time to pick the perfect favorite dessert, either of us clearly has good reason to request pie. And since neither of us is particularly fond of clowns, per se, the pie had better be more impressive than a plateful of whipped cream and the delivery system had better be more sedate than the slinging of it in one’s face.photoFor my guy, as I’ve mentioned before, apple is the number one choice of filling, though he’s fond of nearly any sort of good fruit pie in a fine crust, and other staples like chocolate or pecan or Key Lime never really go amiss either. I’m a bit more likely to wiggle and waver about what is my favorite-du-jour, but still as inclined as he to think pie is eminently birthday- and other- celebration worthy. Since His Eminence was the one with a birthday last week, of course the first part of the birthday meal that came to my mind was apple pie. Dessert first, and all that.photoWe had only three apples in the fridge, and I’m trying not to eat wheat [so far, it seems that avoiding wheat decreases my old-lady hot flashes a bit, and that makes it quite worthy of the effort, in my book], so standard apple pie would be a little bit of a problem. When it comes to food, however, my policy has always been to find as many options as possible and choose the best one for the occasion or to, in short, Improvise. So I added the gorgeous pear from our stash to the apples, and worked on an experimental pastry solution. Here’s what I made:

Apple Pear Pie in an Extremely Freaky Flaky Crust

Pastry: Combine 1-1/2 cups gluten-free flour blend, 1/2 cup almond meal, 1/4 cup tapioca flour and 1/8 cup each masa harina and potato flour in a large mixing bowl; add 2 tablespoons granulated sugar and 1 teaspoon salt and blend it all with a pastry blender or fork. I will confess to you right now that I always liked the wire-style pastry blender better than the blade-style one (Mom used the former, of course) until I realized that I was waaay too aggressive in assessing its capabilities and crushed the wires into useless sculpture one too many times to bend them back. I have since seen the error of my ways, and in this ‘recipe’ it really paid. Because the step of adding the fats (1/2 cup each of pure leaf lard and salted pasture butter) is best done with them cold, cold, cold. And if you’ve refrigerated them thoroughly or even frozen them, that’s going to make them hard, hard, hard. Which is great, assuming you use the right tools; using the sturdiest, studliest pastry blender you can find is far easier for making the old standard ‘pea-sized meal’ out of the mix than two knives, the alternative method I see proposed from time to time. Although I’d give good money to see a sword-juggler version of pie pastry making.

But I digress.

The last step in the dough prep [what a nice little jingle that makes] is the addition of some icy liquid, traditionally, water (6-8 tablespoons). I’ve heard many a recipe in recent times suggesting that vodka is a great substitute for the water, because it creates the proper steam for building flaky pockets in the baking pastry but evaporates more completely, leaving things nice and crispy in its wake. My tiny brain said several things in response to this: 1 – if alcohol is good in it, why not flavored alcohol that might add to the pastry’s taste? 2 – apples are spectacularly good friends with caramel; why not something with a hint of caramel to it? 3 – if I use some dark rum and the pastry experiment is a noble failure, will not a splash from the now-opened rum bottle be far better consolation to the birthday boy and me than a splash of ice water???

Well, that’s settled, then. Of course you with any scientific bent whatsoever know that this ‘recipe’ is/was bound for self-destruction, lacking sufficient glutenous binders, but since I am in no way opposed to a good crumb crust, I didn’t worry overmuch that it would be inedible, only knowing that it would clearly be no competition for any of my gifted predecessors’ work. I dutifully froze the pie crust shell when it was formed and docked, then glossed it with some heavily sugared whole-egg wash shellac before putting it in the oven at a moderate temperature [remember, out there, that my oven is a glass-blowers’ kiln wannabe and incinerates nearly all things at their prescribed temperatures, so you’ll have to do your own research for temperature ideas; after all, what I’m describing here is an unsuccessful attempt at GF pastry anyway. Enough dallying; I shall cut to the chase. The crust still melted into inglorious nothingness, and I took it out in its toasty yet depressively slumping state, thought to add another egg and some flavorings and steam that sucker into a semblance of a Hasty Pudding, a last-ditch attempt at forcibly altering its apparent ennui to an ‘Ah, oui!’, if you will. At least I could get some snacking out of the whole mess. Which, naturellement, I could not do in the least, as it was so powdery in its anti-piecrust form that with additives it was bound to simply become cement. Yes, this might have made a fine doorstop, but really, who needs the aggravation.

Though I’d shed any delusions that this pastry was going to be a starry delight, I went ahead and made a pretty fine pie filling and figured we could eat it in, out of, with or instead of a store-bought piecrust when the time came, and given the disaster I’m glad I did. I’m savvy that way.photoThe pie filling: three apples and one pear, pared and cored and chopped/sliced (I like to mix the textures for variety), tossed with a hearty splash of lemon juice, about 2 tablespoons of minute tapioca, a hefty pinch of salt, a teaspoon of vanilla bean paste, a big teaspoon of Vietnamese cinnamon, and small amounts of ground mace and cardamom and cloves. I glued it together with a quarter cup of ready-made all-apple applesauce. Adding, as is my fat-craving wont, a dollop of about 2 tablespoons of butter, I cooked the lot until just tender and left it sitting covered on the counter for later. And yes, because I am also the queen of laziness, I did the cooking in the microwave. It works great and takes the over-the-cooktop sweating out of making pie filling when I’m already busy clowning around with my three-ring circus of a pastry experiment. There’s only so much humiliation any one kitchen fool can take from one simple dish.photoPlus, if there’s no store to be shopped for ready-made pastry and all else fails, a freshly made fruit pie filling makes a really dandy ice cream sauce. And the next best thing on our list of favorite foods is ice cream.

Time Circles Back

digital image from a photoIf Memory Serves

If memory serves

It serves us right

To swerve first left

And then to right

To right the ship

And shift our weight

See changes flip

Both small and great

As fools it’s true

But happy ones

And lighted through

By moons and suns

As endless time

Follows its curves

To roll away

If memory servesdigital illustration from a photo

I’ll Tell You a Little Secret

You shouldn’t be surprised, if you’ve been hanging about this place at all, to learn that I’m very fond of living in my imagination, and that as Ruler of it I am happy to say that reality is highly overrated and being a distinctive (or weird) creature surrounded by distinctive (or weird) happenings and insights is a far superior sort of happiness.graphite drawingWeasels Ahoy

There once was a stoat in a velvet coat

Sailed off in a sterling silver boat–

Yet here’s a clue: I don’t know about you,

But I think some things are too good to be true,

And just as a logical soul should think,

That shiny boat was bound to sink–

At least in a Normal world it would,

Yet some things are simply too true to be good,

So I live in a world that I much prefer,

Where stoats wear velvet right over their fur

And captain ships of a platinum hue;

I think it beats logic by far, don’t you?

It’s All Rehearsal, Really

Blog.08-30-2013.all-rehearsalWe may look like we’re all geared up and doing important stuff, but mostly, we spend all of our lives practicing, learning and getting ready for one thing or another. Some of those things happen in due course and many more of them either never quite come to fruition, or far more often, change along the way and we end up following along and seeing where it all takes us. All of this is quite normal and perfectly valid.

As a privileged observer and listener in many musical rehearsals long after the years when I was an active amateur participant, I can tell you that I think these more explicit practice sessions can have much the same sorts of both trajectories and outcomes. What anyone not privy to the backstage view of any sort of practice may easily forget, even if they once knew it, is that whether the moment is strictly obligatory, is amateur in the finer sense, or is wholly professional, it can have the same range of characteristics, studious, soulful, playful, predictable, heartrending or hilarious–or some grand combination of them all.

The experience of listening in on the preparations for musical performances is distinct from the performances themselves in a multitude of ways, but perhaps the most striking to a non-participant is arriving at a high-level rehearsal and seeing all and sundry set up camp for it in their work clothes. The star soloist is wearing old jeans. The conductor, who no matter how rigorously the singers and players enact their parts will likely move around and sweat the most, is wearing shorts and a short-sleeved, thin shirt. The players have open cases near their chairs with spare instrument pieces and alternate score parts strewn across them, and the singers, no matter what the temperature, are wearing neck scarves and lugging big containers of fluids to protect their own precious instruments. The rehearsal accompanist at the beat-up old piano is wearing glasses both on the bridge of the nose and the crown of the head, one for the easier to read individual parts and one for the microscopically reduced full score. All of this in a sort of ordered chaos the shows they are all there to Do Things. It’s work. It’s fun. It’s messy, like life.

Our Big Summer Road Trip, a driving circuit of over 6000 miles this July and August, was a multipurpose travel package designed to accomplish a number of ends, not least of them to attend and study and enjoy music-related adventures with friends, colleagues and other musicians and music lovers in several disparate events. First, we went to the Oregon Bach Festival to see the newly anointed Artistic Director make his debut interview marking the occasion, and more importantly to see maestro Helmuth Rilling conduct his grand finale performance as AD in this season when he officially passed the baton to his successor after 44 outstanding years at the Festival’s helm. The Festival is a fine one, Rilling a justly revered conductor and teacher, and many of the singers and players who participate, along with many regular OBF attendees, are longtime friends and colleagues, so it’s always a joy and privilege to go to the Festival ourselves, but particularly meaningful to see Rilling lead the B Minor Mass on his way to Conductor Emeritus status, since my husband Richard had the good fortune to sing the same piece under Rilling during the maestro’s second year at OBF. A great deal of water has gone under the bridge, and though a lot has changed in that flow of time, many things remain the same. Rehearsals and performances, practice and action go on as ever.

I had been reminded of all of this, of course, by the opportunity to attend the Boston Early Music Festival and see my spouse conduct and his Collegium Singers and the university’s Baroque Orchestra in June, along with admiring all of the other marvelous artists and events at BEMF. So many wonderful concerts and recitals; so much hard and happy work to prepare them! And how quickly June disappears into the mists of memory as the summer rolls forward. Thus, a long road trip seemingly becomes an amazingly fresh outing to experience more variations on this theme.

The second of the trio of musical events we attended on the road trip was the regional gathering of choral conductors in our former home area, a great opportunity to renew ties with longtime fellow conductors, teachers and friends over grilled wild salmon and to revisit musical literature options, audition processes, mull over the usual academic topics, share hints about favorite new compositions and gossip about who is the up-and-coming hottest new choir or conductor in anyone’s neighborhood. Driving up to the chapel that serves as the main conference space, whom should we see sitting visiting on the porch but a man who was the excellent recording engineer serving in that artistic task for many of my husband’s choirs’ recordings over the years, and with him, the teacher-conductor-mentor who led Richard to music as a vocation and profession in the first place and so became not only his ‘choral father’ but a lifelong dear friend. To follow this greeting with collegial renewal among many other fellow musical artists, from colleagues and collaborators to singers and students, composers and coordinators of conferences and musical programs at all levels, and then to have dinner a week later with both of those two first friends we’d spotted, was rich beyond words.

Third on our list and rounding out the road trip with our stop in Vancouver, BC, was the Vancouver Early Music Festival. A perfect bookend to starting the trip with OBF in Eugene, VEMF attendance had much the same purpose for us as the Oregon visit: see and hear good friends and other artists at work, and attend the events honoring the longtime AD’s retirement. While Jose Verstappen has served a mere 34 years in Vancouver, he has had as much impact of his own on the Festival there as Rilling has in Oregon, just a very different sort. Jose is a modest and self-effacing man, but as warm and as hardworking and dedicated, and certainly as hard for donors and supporters to say No to, as Rilling, and so both have created environments of commitment and excellence that will thrive long after both have abdicated their thrones. Matthew Halls, Rilling’s successor, and Matthew White, Verstappen’s, are both bright, gifted and able men and I expect to enjoy attending both festivals with as much outstanding artistry on display as ever in years to come.

While in Vancouver, besides the great fun of attending Verstappen’s farewell party, seeing many dear friends, meeting Bruce Dickey–the leading light of cornettists nowadays, he will be playing in the production of the Monteverdi Vespers Richard’s conducting in October–and hearing some terrific music of various kinds in concert, the highlight was sitting in during rehearsals for Händel’s ‘Israel in Egypt’. It was there that I was most struck by this lovely interweaving of labor and lightness that can happen when the people at practice are fully engaged in their work and love what they do. The piece itself is a marvel, full of potent and piquant and even picaresque melodies and moments, and those singing and playing it made the most of these riches. When Tyler Duncan and Sumner Thompson started singing the bass duet ‘The Lord is a Man of War‘, not only was the music and text mesmerizing (never mind my personal feelings about the story’s theology) but their obvious pleasure in exploring the expressive potential in the piece together with the players and conductor (the impressively sensitive and dramatic Alexander Weimann) moved me to pay special attention to this juxtaposition of the remarkable and the workaday, the plain and the powerful. So to all of you out there who sing, play, work, rehearse, prepare and perform, and especially to the players, singers, composers, conductors, administrators and Artistic Directors encountered on this summer tour of ours, I dedicate this poem.digital illustrationNumber Thirty-Eight

Strike, then carry on, and so the sound

Belies in beauty such a martial start,

When ragtag troops in everyday are found

To sing and play at battle from the heart–

Who seemed so simply destined for the soil

As laborers in neither art nor war

But some plebeian, plodding sort of toil,

Then strike, and decimate what came before–

Show the illusion is not acted out

Through violence or merely artifice,

But rather, note by note dispelling doubt

That mystery’s all quite undone by this–

Where love and war are mingled in their way

By songs more eloquent than words can say.

Love-Birds of a Feather

I’m as much a sucker for a good bird-brained, glutinous, weepy love story as the next guy. But I only like that stuff in fiction, and only in small doses. It’s not enough for me that a love story should have a meet-cute first act and an upbeat dénouement–it’s the stretch between that ought to be uplifting and exciting. Yes, it’s a rather charming sounding concept, at least on paper perhaps, that love would be perfectly lifelong (a lot riding on how long the lives happen to be) and all-encompassing. Yet aside from the exceedingly rare few seemingly flawless pairs for whom there is no apparent need for a world outside of them at all, most of the best relationships I’ve seen or known happen because they comprise two actual individuals, with all of their own unique characteristics, their daily existence intertwining intimately without losing the color and clarity of those individual souls shaped by their distinct thoughts, actions, experiences and inspirations. A true partnership, with all the challenges of give-and-take, beats cloning any day.

That popular book-and-movie of my younger days, Erich Segal‘s ‘Love Story‘, may by now be better remembered for its tagline ‘Love means never having to say you’re sorry‘ than for its actual story of an opposites-attract kind of couple barging and charming their way through thick and thin, plucky and witty and utterly devoted to each other [because of course his haughty family has disowned him for linking up with One of Them, not of Us], until she dies–but very prettily, mind you–of leukemia and her grieving spouse is reunited with his estranged father. The whole story I could take reasonably well, but that one phrase really stuck in my craw, negating all of the negotiations it took to get the fictional couple from their meeting to the bittersweet end of their partnership at her death. Never mind that Segal himself seems to have had a great marriage that defied the glossy sentimentality of such a thing, it always struck me as cheapening the very joy of learning each other’s ways and enriching each other by simply being flawed and odd yet willing to figure out how to fit the two brands of strangeness together well. If I interpret the slogan as regarding regrets rather than apologies, it’s less distasteful to me, though I still think if there’s no risk of hurt, there’s little chance of reward either. The ultimate hurt, in this case, being not death (the old inevitable, despite the dramatic awfulness of its being untimely and painful in this heroine’s case) but the possibility of the relationship failing or being destroyed.

I guess it boils down to this: if a so-called love is so flimsy and flighty it can’t withstand mistakes and the necessary if clumsy duct tape and chewing gum sort of repairs we make on it, how can it be worthy of the name love at all? I much prefer the sort where feathers do get ruffled occasionally but the draw of true companionship and care and hilarity and comfort and adventure all together makes it well worth smoothing them back down.digital illustration from a photoMore than anybody else I know, I have been lucky in love.

I have never suffered through ill-treatment, being dumped or neglected or abused or any of that terrible stuff. I was raised by kind, loving, enjoyable parents–who still seem to think I’m worth keeping around–and have three wonderful sisters who have also kept my coffers filled with affection and excellent companionship. I’ve had a raft of kind friends who have been constant in their warm and encouraging presence throughout my days. Even the teachers, co-workers, postal carriers and shopkeepers peopling my life’s paths have generally been of a goodly sort. Best of all, I am lucky to know just how lucky I have been. And am.

No, that’s not exactly right: the true pinnacle of all this is that I found a best friend I could love, and be loved by, in the truest sense, for the rest of my life. It’s his birthday today, and I can’t help but be reminded how wildly blessed and fortunate I am in having him as my partner and daily companion as well as my great love. Being the best of friends makes all of the rest of it possible, the love and joy and kindness and life challenges faced together. We are birds of a feather, my love and I, and I wish him a long and marvelous series of birthdays yet to come. And a deeply happy one today, to get the rest of them started.

See you back at the ol’ nest by evening, my Sweet.photo montage

Foodie Tuesday: Culinary Iterations

You know that one of my favorite things in cooking is when one meal or dish is flexible enough for the leftovers to be transformed into a different version for the next meal or dish without too much difficulty. Cooking once for two or more meals is preferable! This time it was easy to use several parts of the meal and tweak them into a couple of different modes for the following days.

photoDay One’s version was a steak dinner. The beef steaks were cooked sous vide with plain butter, salt and pepper and then pan-seared for caramelization, the pan deglazed with red wine for jus. Asparagus was steamed and refrigerated before a quick last-minute sear in toasted sesame oil and soy sauce and tossed with a sprinkle of sesame seeds for serving. Russet and sweet potatoes were cubed and oven roasted in butter, salt and pepper. And a room-temperature salad of sweet kernel corn had crisped bacon bits, diced and seeded tomatoes, butter and lemon juice and lemon pepper seasoning it. Dessert was a soft lemon verbena custard (just eggs, cream steeped with a big handful of fresh verbena leaves from the patio plant, vanilla, honey and a pinch of salt) topped with fresh strawberries in honey.photo

Next morning’s iteration: chop the remaining asparagus into small pieces, mix it with the leftover corn salad, stir in two eggs, pour it all into a buttered microwave-proof bowl, put a couple of small squares of sharp cheddar cheese on top, cover it to prevent spatter, and microwave this instant-omelet on High for about 4-6 minutes (‘waves vary) until done. Fast and tasty. photoDessert, later that day: another dish of lemon verbena custard, stirred with a tot of almond extract and a little ground cardamom and topped with sliced almonds and peaches. The beef was all gone at the end of the first meal, but even a few roasted potatoes of both kinds were left and made a fine mash with just a little extra butter and cream, and kept in the fridge for another meal yet. All this from one main preparation. Food is good. When it’s good enough, even better to get second helpings with ease.

photo

Hands

What is more beautiful than the hands shaped by devoted work? The marks of time and trial make wonderful maps of all the history and care that make each hand unique, every capillary the path blazed on the journey of toil or triumph.

An elder’s hand might be craggy both with age and strength and a dancer’s, always artful, even in repose. A farmer’s and a gardener’s might both have creases full of long-embedded earth, looking like furrows in the plant-rich soil. Craftsmen’s hands are often as modeled and sculpted as their works, and the athlete’s power and precision and timing and sensitivity bespeak years of training and focused will. A conductor’s hands, as I happily know, conjure music out of thin air with the way they guide and join voices and other instruments into a whole new thing, a sound that transcends all of the individuals responding to the gesture, transcends the single pair of hands.

But best of all, I think, are the hands that hold. Cradling and offering gifts to those in need, they hold a hint of another, better world. Reaching and taking another person’s hand with kind tenderness or sweet familiarity and love, the message they send for all to see is very clear. Would that every person on earth could feel the touch and know the purpose and meaning of such hands. What a pure and magical message. Send it out to the rest of the world, won’t you?photo