Category Archives: Happiness

Foodie Tuesday: Same Song, 99th Verse

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Ingredients are finite. The possible ways to combine them and make them play together, not so much. I’ve found that true as a visual artist and as a cook just about equally, and in both cases it was clear from very early that I could choose between endlessly repeating myself and looking for fresh and interesting ways to play with the possibilities. If, say, I chose to choose. My friends, we have options.photo

Having finite resources of money and groceries complicates the cookery. Having finite tastes and interests as an eater takes the complexity further. I congratulate myself on being nearly omnivorous, but yeah, there are things I don’t want to eat. Blueberries (I can  never explain this idiosyncrasy to the hordes of blueberry aficionados in the world, I guess). Organ meats (whether of organs one can or can’t live without in one’s own inventory, I generally don’t want them between my teeth). Super stinky cheeses (sorry, Francophiles). Snails (slugs are slugs, whether they’re well dressed or nude, my friends). Being married to a fella with even more limited tastes than mine, well, that’s yet another challenge thrown into the mix. So it may take a tiny bit of puzzling to decide what to prepare and how to blend the available goods into a welcome meal that we’ll both like, never mind how tasty others will find it.photo

But really, when we’re hungry, it’s not exactly hard to find something that will please a whole range of palates, even if the something needs to come from that aforementioned short list of potential parts. Sugar snap peas: they’re not so specific in flavor or texture or mode of preparation that they can’t be tweaked to fit a huge number of meals and dishes. Raw and plain, they’re sweet and crisp and refreshing. Steamed, they can take in a wide variety of flavors and complement yet more. They work in salads, in hot dishes, and on their own. Hard to go wrong. Meats: beef as a classic steak or roast is no worse or better, no more or less flexible in company with other ingredients or dishes than if the beef is stewed or ground, served spiced or more simply flavored, hot or cold. Bits of food from one recipe that, left over, become the heart of another: orange peel remaining from the peeled supremes used in a salad gets cooked down with stick cinnamon, crushed pods of cardamom and some whole cloves (all, in turn, saved from a baking project or two) and sugar water to make syrup for spiced wine or to be chilled for sodas. The avocado that didn’t get used alongside yesterday’s meal, that one gets put into a smoothie.photo

Or a tasty banana pudding. Or used as a chopped salad ingredient. Mint frosting base for brownies or a chocolate cake. Who knows. I might even make a dish of avocado with peas, beef, and whatever other readily available ingredients come to mind, because that’s the way I tend to cook. And eat. And it never really gets old.

The Race Well Run

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digital illustration from a graphite drawingAthletic prowess of any sort is a mystery and source of amazement to me. One doesn’t have to be an Olympian, by a long stretch, to appear nearly godlike to my unskilled and uninformed eye. While I have had moments of physical fitness in my life, they never amounted to anything notable beyond getting me from Here to There and back again.

I think my attention span tends to favor short bursts of intense action rather than sustained practice, just as my brain has always rebelled against both study and studio time over lengthy stretches. When I’m doing a renovation project, it reflects my past days of art gallery installation, which more often than not veered away from the sensible approach of using a full week for the job in favor of three 18 hour days in a row. When I’d end up at 2 a.m. leaning off the twelve-foot ladder to aim the last few lights properly at the artworks, it’s likely no wonder I avoided spending longer periods acting sensible and instead ended up doing everything in a crazy cram-course style.

I know perfectly well that this approach may be inappropriate for these pursuits and is definitely wrong for athletic pursuits, just as well as I know that attempting to draw only in 18-hour sessions for three days straight and then take a nice six-week holiday before coming back, literally, to the drawing board would be ridiculous. So, considering that I have such a direly miniscule attention span for anything but what I love the most, it’s no shock that something I’m truly lousy at and ill-equipped with the strength, speed or grace to perfect has rarely been (and is unlikely to become) a long-term pursuit of mine.

This–along with the few paltry attempts at athletic activities that I have made over the years–explains quite readily why I both admire great acts of physical prowess and art and find them completely alien, athlete and action alike. Yes, I have pressed a few weights, swum a lap or ten, leapt hurdles, rowed against the current, placekicked the pigskin, arm-wrestled, done pushups and pullups and situps, and run a fair number of miles in my time, among other things. But unless I have to do any of it again to save my life, I’d ever so much rather watch someone who genuinely loves being an Action Figure do all the work, and do it ever so much better than I ever could. After all, though I’m no athlete I am a very skilled and enthusiastic spectator, and all sorts of artists deserve a good audience. That way we all get a chance to rise to the level of our highest potential.

Mama’s Girl

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Yeah, I’m a big baby.

I’m past the half-century mark, don’tcha know, and yet the older I get the more I realize how much growing up I have yet to do, not to mention how much I am shaped by my genes and my formative years. And unlike many people, I find I am heartened and grateful when I look in the mirror and see my mother. There may still be hope I’ll turn out well.

It’s not just that I’m pleased to start looking more like Mom, though that wouldn’t make me sad in the least; I think my mother’s beautiful. But since we’re a pretty close-knit family, I like to think that enough of her more objectively wonderful qualities will have rubbed off on me over the years that I have a chance of continuing to improve with age in many other ways as well. To grow into some semblance of her patience and compassion, her grace and gentleness and big-hearted love is certainly a gift to be fondly wished.

Meanwhile, however, it’s Mama’s birthday. It’s she who should be getting gifts. But then, given my mom’s character, having her children turn out well ought to be just the sort of pretty good present she’d like most, and if my seeing her in my mirror confirms that the best I can turn out is as a good imitation of her, why then I’ll keep working and hoping and trying what I can to head in that direction. Hmmm. Maybe I should bring her a box of candy or something just in case.

Happy Birthday, Mom!digital photo

Foodie Tuesday: What’s the Difference between an Old Smoothie and Desiccation?

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What does it matter whether I’m an old smoothie or just desiccated with age?

There’s no time of year that’s wrong for a tasty smoothie. Since these little flavor powerhouses can be packed with vegetables, fruits, dairy or non-dairy liquid goodness, and countless herbs, spices, elixirs and sweeteners of choice, why not occasionally enjoy a few of the day’s nutrients in a deliciously sippable form? And why not, while I’m at it, sometimes enjoy them in an outright ridiculously dessert-sweet version right in the middle of the rest of the meal? Behold the Peach Pie Smoothie. It knows no season, being easy to make with canned peaches–home canned being the loveliest, if one happens to have access to them. Never having embraced the thrills of home canning myself, I’m satisfied with finding ready-made canned fruits that are preserved in fruit juices (their own or mild flavored companion ones) rather than the heavy syrups that merely mask flavor and put the fruits into suspended animation that extends beyond their shelf life.

Peach Pie Smoothie [for one]

1/2 cup canned sliced peaches in fruit juice
1/2-3/4 cup cold water
1/4 cup whole milk yogurt
1 T honey
1/2 tsp vanilla
1/2 tsp Saigon cinnamon
pinch of salt

Blended together until smooth, this combination becomes a potable pie–and probably every bit as sugar and calorie laden as its forebear, so I’d better not make it a habit–that adds a happy note of variety to the meal of the day, whatever it is. I’d add a dollop of whipped cream to the top, given its rich dessert-like nature, but that would surely spell doom for my chances of minimizing the habit. When I say ‘that’s how I roll’ it begins to have a whole different meaning than I’d hope. Meanwhile, I’m too busy slurping to stop and whip the cream anyhow, luckily for me.

Besides this, there’s the sure knowledge that there are other sweet delights out there waiting for me all the time, and they’re not necessarily terrible for me either. The addition of salt–as you know, one of my favorite things on earth–to this smoothie has a specific purpose and reminds me of another grand feature of food that can be captured with little effort when one’s in the mood. Sweetness through the contrast with other types of flavor: sour, bitter, umami, or in this case salt. The enhancement of sweetness can also be relatively easily achieved by means of concentration.

No, I’m not referring to thinking-makes-it-so, though I have been known once or twice to furrow my brow in deep cogitation over whether I mightn’t be able to find more ways to bring out the sweetness of a dish or ingredient. My furrowed brow, however, hints at the other means to which I’m referring, because let’s face it (no pun intended), as I get older and my youthful juices start to dry up, my face does get more creased and crevassed. And desiccation is precisely what I’m talking about. Concentration sounds much cheerier, perhaps, but the meaning and effect are generally the same: to reduce or remove the liquids rounding out an ingredient or dish in order to enhance the detectable presence of the remaining portions. Salt, as a natural desiccant, can do this by means of leaching out juices as well as by its own salinity contrasting with other kinds of tastes. Evaporation, however, is another option and, though it’s a slower process than adding a bit of salt, depends on the ingredient itself to take the forefront, so to speak.

Let me just say that if anyone should call me a prune I would consider it highly complimentary, a tribute not only to my maturity but an indirect admission that I’m sweeter than most of those undeveloped youngsters out there.

Drying fruits in particular is a great way to pack concentrated, deeply flavorful sweetness into them. It seems only in the fads of recent years have we returned to a fuller appreciation of how marvelous that magic is, as evidenced in the skyrocketing prices and popularity of dried fruits of every sort, not to mention the pastes, candies and preserves we can make of them with little further effort. To wit:

OH, DRY UP!

Apricot, apple
Blueberry, banana
Cranberry, cherry, coffee
Date
Elderberry
Fig
Guava
Honeydew
Illawarra plum
Jackfruit, jujube
Kumquat, kiwi
Loquat, lemon, lime, lychee
Mango, melon, miracle fruit
Nectarine
Olive
Prune (plum), peach, pear, persimmon, pineapple
Quince
Raisin (grape), rambutan, rose hip
Strawberry
Tomato, tamarind
Uvilla, Ugli fruit
Valencia orange, vanilla bean
Watermelon (I’ve only heard of compression with this one, admittedly, not outright drying for concentration)
Xocolatl (okay, cacao is a berry that requires a fair amount of processing, but isn’t it highly worth the effort?!)
Youngberry
Zinfandel grape, zapote

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Peach Pie Smoothie

SPECIAL ELECTION DAY LINK LOVE!

See my youngest sister (and her good friend Rachel Myr) on Norwegian television being interviewed about being American citizen residents in Norway who still care passionately enough about their home country to pay attention to and vote in the elections. [Both the live/filmed interview and the print one are in Norwegian, but they aren’t terribly hard to decipher, really. Plus, you get to see my beautiful sister. Bonus!]

http://www.nrk.no/nyheter/distrikt/sorlandet/1.8381396

Trading Bouquets All ‘Round

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photoI’m rather pleased with myself, but then that’s hardly a new thing, as anybody can tell. At the moment, part of my self-congratulation stems from passing the 500 posts mark on my blog, almost all of those posts at the rate of one a day. Yes, this blog is my multivitamin! I get so much affirmation, yes, but also so much practice writing, drawing, working out topical ideas, cooking, photographing and all sorts of other things that it’s beneficial in more ways than I can count.

I also continue to gain enormous amounts from the fellowship I find here with blogging friends and readers, where we share our thoughts and inspirations, and often, our hearts on a regular basis. This is a world that, considering I didn’t even know of its existence very few years ago and even then, had no idea of its potential influence on my life and others’, has become a remarkably important part of my every day as well as a challenge and quite frequently a great pleasure.

It doesn’t hurt that the kindness of previous strangers in my circle of blogging friends has also included cheering me on in the form of blogging award recognitions, and I would be remiss if I didn’t say, with a deep bow, Thank You to them once again for the gracious support and encouragement that make me feel happy to be here far beyond the initial drive that found purpose merely in enforcing my need to practice and to be accountable for doing so regularly. I am in fact trying rather hard these days to apply the same sort of discipline to getting back some seriousness about both useful physical exercise and some degree of greater mindfulness about my eating, both of which I know from experience serve to make any intellectual and artistic practice more feasible and more enjoyable too.

So to my generous and gracious co-bloggers Subhan Zein (passing along the Sunshine Award, though he himself is one of the brightest rays of light in the blogosphere!), Kate Kresse (she is so amazing she knows how to make me feel Illuminating, Versatile and Lovely whether she’s flying by to grant me awards or not!), and the London Flower Lover (whose land of peace-love-and-joy compels me and delights me at every visit!), I say that however slow my public acknowledgement of their sweet open-handedness is, it is truly sincere and grateful. Along with all of you dear people who have cheered me on with awards and readership and, especially, your constant comments and conversations with me, this has been a richly rewarding place to be for this last year and a half, and I will gladly keep ‘living here’ for the foreseeable future in your marvelous company if you let me! Your popping by this ‘daily diary’ of my thoughts, artworks and adventures makes every second of it a worthwhile treasure, and I thank you all. Bouquets to each and every one of you.photo

Peaceful Shadowland

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Fall and Winter have a stealthy benefit that’s often overlooked. They lend themselves, more than the ebullience and exuberance of Spring and Summer, to a sort of calming melancholia, to meditation and contemplative times. In Autumn and wintertime, the chaos of the world can be lessened and untangled without the palisade thrown up by the warmer seasons interfering with the endeavor.photo

In part, it’s simply that we are increasingly encouraged by colder and often less amenable weather to stay indoors. Indoors, where the hearth beckons, where our books lie in wait, where our writing tools stay safe from the tempests outside. Indoors, where it’s easy to keep a cup of tea or coffee or cocoa hot and handy while we spend the hours tending to those tasks of repair and renovation that have lain unnoticed when the longer days of sunlight kept pulling us away. The birds flit south and abandon their choir-lofts around the house and the other creatures begin to line their dens and curl up under porches with greater urgency, leaving the airwaves to the less inviting, darker sounds of passing traffic on wet pavement and wind whistling down the fence lines, sounds that urge us to follow our instincts and the local wildlife to seek shelter and keep quiet while the forbidding cold and darkness of the ‘off seasons’ roar through town.

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But there’s another great appeal to Fall and Winter, another aspect that captures the gentler and more introspective angles of the imagination, and that is the way that these seasons strip away their frills and wash out any fripperies that might distract us from the most basic parts of our existence. It’s the way this time of year seems to contract not just the length of its daylight hours so that we see things dimly, palely and in lengthening shade and shadows, but even the spectrum of visible color, which becomes thin and subdued in the leanness of winter light. The water recedes from the fruits and flowers and stems of summer’s abundance and leaves them slightly parched and leads them to bend and fall. The slightest breeze, now colder, finds us clutching at our lapels and jamming our raw hands as far into pockets as they can go.photo

In this beautiful world, with the color rapidly draining out of memory, the stillness of hiding and hibernation weighing us into lassitudinous introversion, and the brisk chill of frost settling around our ears and shoulders like lead, we can at last let go of the impetus to run and shout and do, if only for the joy of rediscovering what waits in the seasons of shadow. We can see the world in a sort of refined simplicity if we let ourselves. We can take these moments of clean-slate clarity to listen to our innermost selves for a bit and sort out what does and doesn’t really matter in the grand scheme of our lives. And we can go to sleep knowing that when the glad excesses of Spring and Summer return we will see them through new and more appreciative eyes and perhaps, yes just maybe, even find that in the midst of all that bloom and warmth and celebration we may long for the stringent joys of Fall and Winter once again.

Rainmakers

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Now that super storm Sandy is mostly past, those in the wake of the destruction are left to dig out from under all of the mayhem. As all natural disasters do, Sandy left behind not only massive damage brought on by the high winds, flooding, snow, fire and explosions that were part of the storm and its immediate effects but a whole swath of financial, social, political, logistical and definitely not least of all, emotional and personal damages that will take years to be mitigated, let alone resolved. Besides the losses of life and health that are such obvious costs of a massive storm ripping through, we all know–those who have been through this grinder before, anywhere in the world most especially–that there are innumerable other things once held dear that have been slashed away in a few hours’ time and many of them will never be recovered.digital painting from a photo

The homes blown down, stripped away by violent waters, or burned were filled with people and lives and the Stuff of those lives–in many cases, all gone. The businesses closed for a few days, often in crucial periods of their peak season, are eclipsed by those whose doors, if they still physically exist, will close forever and by the many owners and employees and customers who will have to find other resources for making a living or acquiring the services and goods they count on to shape their ordinary lives. They will all find, as my spouse said very quietly to me when I came down the stairs to find him waiting palely on the 11th of September in 2001, that ‘the world as we know it has changed.’digital painting from a photo

But we also know from long experience that disasters, whether natural or human-made, can bring unexpected goodness trailing in their wake. The immediate selflessness and generosity and heroism shown by those who rush into the maelstrom to save others and who pull the stricken into their waiting arms of safety and warmth and shelter and healing are, when we others take a lesson from their shining examples, only the first wave of light and hope to follow the darkness and despair. If we all, whether by the nebulous but potent means of offering support in our hearts, minds, prayers, and invention or by the more concrete ways of donating, digging, driving; of building stronger buildings to replace those lost, remembering those who have died with forward-looking perpetuation of their virtues, and taking up whatever tools we have to recreate a more closely knit community that can expand exponentially to bring in every person with every need and every gift that can fill that need–then every storm is not an irremediable horror and every battle is not the one that will end safety and sanity forever. We are bigger than the storms. We can be the rainmakers who rise up out of ordinariness and even destruction to build something real and new and extraordinary.

Happily Haunted Houses

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graphite drawing

Her Monument

In a strange little homestead lit by electric light

is a passing builder’s fancy floating in the neon night;

the spirit of the artisan flits by, nocturnal blue,

and shoots the moon by swooping through the ashes in the flue;

she drifts in starry glimmerings beyond the crooked room

where comet dust is settling on the folly of her tomb. O,

let lie the tools of wisdom where your little homestead rises,

and cry Hurrah! for moonlit nights

and foolish enterprises.

Musick has Charms

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The charms of music can, indeed, soothe the savage breast–and it can bring the terrible savage right out of the calm breast just as well. It’s a power that few can resist, love the music or not; it gets under the skin and slides on into the soul. The marvels of music are not, as you know, unknown to me and yes, I have been both incited and soothed at various times by it.

But I haven’t lived the life of total immersion. That is, as are most fully engulfing passions, left to the titans of the art. Not necessarily people known and celebrated by a large and laudatory world, indeed, but those who, whether in that pop-culture celebrity way or from deep in the dark of the behind-scenes action or somewhere in between have shaped history in whatever bold or subtle way their particular art could do.

I said I was going to be a bit dark and Halloween-ish these days, but I was reminded that this day deserves a different kind of recognition, being a memorable date of another kind altogether: the birthday of one of those titans of musical arts aforementioned. So you get a break from my grimmer humors while I bow to a great musician and a lovely man.pen & ink drawing

My husband, you ask? No, I would surely call him both as well, but I refer just now to one of the musicians who helped pave the way for my spouse, inspires him in his work, and befriended him both professionally and personally in ways that made it more possible for my partner to be quite the accomplished musician and artist that he himself is. I’m talking about the man sometimes known as the godfather of Swedish choral music, Eric Ericson.

He is celebrated by far more than just his family and friends, more even than his numerous choirs’ members and his almost countless students, because he stood at the center of an almost unbelievable burst of musical art flowering in the little Scandinavian nation of his birth and spreading throughout and beyond Europe quite immediately after World War II, sooner than it should have happened by rights except that his own country remained neutral and mainly untouched by the physical depredations of the war, and enough so that a number of outstanding leaders in culture took refuge there during and after the war, creating a remarkable hothouse where those fertile minds could put their restless art to work, and often did so together.

He is celebrated also because, as one of the central figures in this new bloom of music, he helped to shape the whole modern state of choral music, both in the church and in secular circles, in Sweden and to foster its wide spread via his own work and travels, via that of his artistic and intellectual partners and rivals and colleagues, and especially via the many, many young musicians that between them they all trained and sent off into the wide world. Their collective influence, expanding at the virtual rate of plant cell division and sending tendrils around the globe, is a rich and vital gift that will long outlive them all.pen & ink drawing

Thankfully, Eric Ericson, for one, is going to give that theory a run for it, as he has attained more than ninety years already himself. And his artistic offspring will undoubtedly keep the music sounding and growing for a very long time too, and for that I am happy and grateful indeed. We who love choral music today owe him thanks.

With that, I will say that the gracious and generous kindness that he and his dear wife have shown on a personal level to both my husband and me makes me as glad as anything to think of him on this day with great admiration and fondness. I hope that every note I have seen him conduct, heard him play on the piano while conducting and discussing the finer points of music or listened to him hum under his breath as he recollected another bit of his own fascinating and incredibly complex history as a musician will linger in the atmosphere for many years yet to come, and that in turn, no matter where on that spectrum of artistic or intellectual accomplishment any one of the rest of us happens to perch, we too will make our own kind of music echo happily in the hearts of all those whose lives we touch.

Happy birthday, Eric Ericson, may the music you hear always soothe and delight you.pen & ink drawing

Foodie Tuesday: Un-, Ex-, De-, Out-

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We are leaving one season and entering another. Time to divest ourselves of pretense and the impulse to be over-elaborate when making a change. I see people all around me worrying that their Thanksgiving menu isn’t finalized, their Fall-themed altar of mantel decor not as impressive as the next neighbor’s, and their Halloween costumes not thrilling and polished enough to accompany their hundred handmade sweets for the twenty-seven tiny Monsters who will come knocking. Better, sometimes, to enjoy simpler approaches and simpler pleasures! Autumn can be:

Uncomplicated.

Extricated from fussiness.

Demystified.

Outrageously edible.

photoAt the change of each season I do have a tendency to shift in my flavor preferences. When it’s been summer-hot out and finally becomes cool, those warming, earthy, old-fashioned and evocative spices and scents of Fall–cinnamon and cardamom, roasted roots and mushrooms, sweetly freckled pears and chalky-skinned, slightly scabby McIntosh apples (not the electronic kind, mind you) begin their annual siren songs of woodsy, sit-by-the-hearth allure. And I can go a little crazy.

[I can see you out there rolling your eyes at my gift for stating the obvious.]photo

It’s easy to go a bit wild, to be the over-swung pendulum flying to opposite extremes, when one has been long immured in the cooling pools of summer’s lovely seasonal foods and beginning to long for something different. But of course delicious flavors needn’t be exaggerated to be glorious. Sometimes the over-the-top approach is indeed precisely what I desire, since I’m a more-is-more kind of person in general, but sometimes a little subtlety is also a welcome thing. A restrained hand in the kitchen can allow a smaller assortment of lovely notes to interplay beautifully, and the pleasure of savoring one gorgeous individual taste at a time, too, can provide moments of sublime happiness that stretch well beyond the culinary.

I know this stuff perfectly well in my head, but my heart frequently scarpers off with my stomach quick as the dish with the proverbial spoon, and once again I have to calm myself and remember that there’s plenty of time in the season for me to slow down and savor the flavors before the next change arrives. It happened again last week, and I had a narrow escape from the annual autumnal overkill. I pressed aside my rabid plans for the sort of dangerously delirious feast that would’ve kept me comatose right up until the next fit of wildness did hit me at Thanksgiving. Fanning myself thoughtfully with a big spatula, I got busy making a much less complicated, sautéed and simmered, soup treat and found it as satisfying as could be.photo

Hearty Cauliflower & Mushroom Soup

Simmer 1 bunch of fresh sage leaves in 1/2 lb of pastured butter (I use salted–I’m very fond of my salt, thankyouverymuch) until the butter’s golden brown and fully infused with the herb and the leaves have given up their moisture. Strain out the leaves onto paper and let them crisp up nicely, giving them an additional sprinkle of salt if desired for crunch. Sauté 2 cups cauliflower florets and 1-1/2 cups sliced brown mushrooms (both can be fresh or frozen) in plenty of the sage butter until they’re soft and caramelized. Add a little liquid–water, dry sherry, broth, buttermilk or cream as you blend it all with a stick blender. No need to get it thin or even quite smooth: this is a rustic Fall soup, after all. Garnish it as you wish: a swirl of buttermilk or Crème fraîche, some crumbled crispy bacon, some deeply caramelized onions, or just a generous toss of those crisped sage leaves.

There’s only a little bit left to complete this recipe: take your bowl of prepared soup, curl yourself in the arms of a big, well-worn overstuffed chair, bundle up in that wonderful old afghan lap-rug your granny crocheted for you in your youth, crack open a musty classic book, and lap up your thick soup with a big, deep spoon. Sigh, turn page, sip, repeat. Winter’s just a few chapters away.photo