Don’t Kowtow to Cowardice

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digital painting from a photoMoo-Hoo

From Farmer Burgess I acquired

A fear unnaturally inspired,

Of eggplant-colored legs and ears

And grape-juice tinted moping tears;

I’ve long since feared becoming plum,

A hue to make a heifer glum,

And so have kept a watchful eye

Lest it occur; suddenly, I–

I saw a purple cow, I think,

Hoped not to be one; in a wink,

I was the most extraordinary

Bovine in the Violet Dairy!digital painting from a photo

But weep no wine-inflected drops

When you hear cloven clip’ty-clops

As I approach, for I inspired

A soda jerk ere I retired,

And am remembered better now

Than when I was a Normal cow.digital painting from a photo

 

Foodie Tuesday: Once Cooked for Eight Equals Four Times Prepped for Two

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Roasted cauliflower and red capiscum, sautéed celery, steamed green beans–what do they have in common? A new ‘recipe’ for dinner’s vegetable dish, apparently . . .

The complication, if there is any, of having a household of two (or one) is that so many foods, dishes and meals are easier to prepare in larger quantities than are appropriate or even desirable for a single meal. It’s very easy, if planning isn’t finely tuned, to have things spoil and go to waste before we’ve plowed through them at our own pace. The upside of this very problem, though, is that if I do plan reasonably well (and have a little luck as a side dish) I can make several meals out of little more than one prep.

I do this, in part, via the method of complexification and conglomeration. The one or two elements remaining after one meal get combined with each other, with some new element or ingredient from the next meal’s intended menu, or both. Yes, it’s quite possible and even sometimes preferable to simply repeat a dish as-is, especially if it’s already its own elaborate concoction. But often, things seem a little less tired and tiresome if they appear in new guises each time so as to stimulate the palate, if not the imagination. So the small amounts of leftover vegetables from lunch and dinner the last couple of days may find themselves married in a new mixed-veg medley with a little sauce or seasoning that helps them play together as nicely as possible and suddenly, they’re not just two spoonfuls of This and a handful of That but an actual, sort of, recipe.

photo‘Mains’–the central or focal items on the meal’s menu–are seldom hard to incorporate into some new iteration of a main dish. Even when they have already been prepared with a hard-to-ignore or -disguise sauce or presentation, they can find new playmates on the plate next time they head to the table. Roasted chicken, for example, whether homemade or grabbed ready-roasted on a busy day as one flies through the grocery store, is a truly marvelous ingredient when it comes to flexibility. Once seasoned or sauced distinctively, it can pose a slightly more complicated puzzle for renewal, but even then, if the dish is well liked once it’s pretty likely to be popular on a second visit.

So the chicken, whether it was already dressed in the satay-like peanut sauce–I took a shortcut with a pre-made one this time–or not–we liked it well enough to use the same pre-made sauce at the second meal even though it was not already on the chicken–can be reincarnated as a different dinner altogether simply by changing its context. One day, it’s served with a very simple wedge salad dressed with citrusy vinaigrette and a tangle of Pad Thai style rice noodles seasoned lightly with rice vinegar, a squeeze of lime juice and a splash of soy sauce and sprinkled with black sesame seeds.

photoNext day’s ‘satay’ is served with butter-steamed green beans, fresh cold apple slices and fried rice made from–yes, you guessed it–the fridge stash of jasmine or Basmati rice previously cooked up in broth and now pan-toasted until almost crisping with Persian lime olive oil, soy sauce, a touch of raw honey and a handful of chopped sushi gari (pickled ginger, if you somehow haven’t yet noticed, is one of my favorite seasonings for practically everything!). A sprinkling of white sesame seeds, just for a little visual contrast with yesterday’s offering, and there’s Chicken Pseudo-Satay 2.0 ready to be eaten.

And while there’s certainly nothing that says dessert is a required part of every meal, some of us kind of think of it as a specific food group, so even for dessert it’s nice to have some fine ‘recyclable’ ingredients for whipping up something to finish the day’s eating nicely. One of the things that very regrettably can go to waste far too often in a small household is fresh produce, and when I’ve a beautiful batch of fresh fruit on hand I can’t bear to think it will spoil before we can reasonably eat it all. So a large ‘find’ of sweet fresh strawberries, though it was far too great a quantity for two people on the day it was at its peak, got cleaned, sliced and frozen until the other day when it beckoned to me, siren-like, and I blended it thoroughly with a little whole-milk yogurt, splashes of vanilla and rosewater, a tiny pinch of salt and a bit of honey, poured it into a flat sealable container and froze it until it became a brightly fruity semifreddo or granita of sorts for later consumption.

photoNo matter what the small tidbit, most leftovers that are not on the edge of spoiling really do beg for a kindly reinterpretation before we give up on them. Once I get fully in my Friendly Frankenstein mode and think hard about how to zap new life into worthwhile remaindered ingredients, it’s only a matter of letting the locals trade their pitchforks for dinner forks and we can all remain good friends without fear of monstrosities. Good eating!

 

Penny for My Thoughts

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digital painting of a photoNot to Worry, There’s More in the Bank

Do not despair that I have set low price

Upon my intellect and all its blooms,

Its wild embellishments, creative rooms

Filled full with every possible device

Invention and intelligence can build–

My brilliance shedding dazzling insights far

As light can travel from the largest star–

My memory mansion’s rooms are this far filled,

And yet I charge a pittance, just a cent,

For all the riches I have made to date,

And fling them with abandon, though so great,

Along the curb beneath your pediment.

Why would I cast my wealth thus at your feet?

Like pennies, I am also obsolete.

Giving Candy to Strangers

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photoMost of us are taught from when we’re very small to avoid all contact with strangers. Don’t look them in the eye; don’t make friendly overtures, don’t speak to them, and don’t go running up and hugging random unknown characters. Above all, don’t accept the offer of candy or other lures from those who might turn out to be very lurid indeed.

All of that is mighty wise advice for little persons. They have no experience of the world, no basis for comparison or judgement, and no inner criteria to help them have a good chance of accurately assessing the situation. But when are we Big enough to learn that unfamiliar people are not only not all bad and dangerous but possibly in great need of any gracious and friendly contact they can possibly be given? When are we smart and experienced enough to realize that others around us are not always up to something nefarious or trying to sell us something we neither want nor need if they approach us out of the blue? When are we large-hearted enough to make a more hospitable evaluation of the risks or rewards in approaching the unknown with openness and warmth?

I have been told several stories recently that remind me of the opportunities that constantly surround us for making moves, both large and small, that have the potential to do anything from brightening someone else’s day to saving a life. Most of us fortunates have at some time and place in our lives ‘entertained angels unawares’–had a few of those moments of unexpected, extraordinary, beautiful contact with persons we didn’t know and understand that there are such agents in the world, even if we can’t immediately recognize them. Why not look for places where we can be those agents for no reason other than that we know from experience how powerful and life-changing, healing or hope-renewing, or just plain day-brightening such moments can be.

It is possible to be misinterpreted or rebuffed, true. But the vast majority of times that I’ve seen this sort of subversive joy-sharing happen without any ulterior motives, even if the recipient–sometimes me–is not altogether receptive at the outset, the end result is an astonished recognition that life is rather wonderful, that people, on the whole, are good and genuine and caring and fine, and that we have in our own small hands and hearts the astounding power of remaking ourselves and the world into better things by the simplest and least extravagant of means. A hug, a moment of patience where there has been tension. A donated dime or a pint of blood. A proffered packet of food or bottle of water that had been meant for something or someone else. Handing off the little trinket that was mine but that I can see another one admires or opening the box of treats I was saving for the family and sharing it instead with someone I don’t even know. Opening doors and assisting with chairs and lifting the parcel that’s too heavy for someone else.

They may seem tiny and insignificant enough. For those of us who choose to give them, they amount to easily made gestures. But insignificant? Hardly. For those of us who dared not, who may not have even known we could, ask–this one little mark someone offered to make on our day may mean, after it all, the whole world.photo

He Cracked a Wicked Little Smile . . .

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graphite drawing

. . . as he was hatching his plots . . .

Quack Quack, Etc.

There’s nothing adverse

That I throw in the sauce

As I start to rehearse

The demise of the Boss

But as I descend

To the end of the day

It’s more tough to pretend

To be lightsome and gay

When I feel in my marrow

The building of rages

Brought on by the narrow-

Ness by which he gauges

My quest for perfection

In service to him

Whose extreme predilection

For being quite grim

As you guess is a needle

To nag and annoy

Like the high nasal wheedle

Of a self-centered boy

Until something explodes

In the back of my brain

At some one of his goads

And I go quite insane

So I must kill him gladly

By end of the day

And go off quacking madly

As I’m carted away

Blogsistentialism

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photo

Sighhhhhhh . . .

I’ve got this little problem, see. It’s about my name. No, I am really pleased with the one I was born with–Mom and Dad did a bang-up job with that, as far as I’m concerned. Parents have it easy with the baby-naming stuff; it’s not their fault if the kid doesn’t match up with the moniker, considering that they had no way of knowing the shrimp beforehand to fuss over pairing name and gnome perfectly.

My problem is with my blog title. I’ve winged it with my online place’s birth-name, a version of my own, since I started the gig a little over a year ago, but in truth, it was pretty much a place-holder since I had no inkling then that I’d not only stick with the process but have people beyond the borders of my immediate family visiting with me here. So the problem is, if there’s nothing in the name of my blog to tell anybody outside of the aforementioned familial borders what the heck this blog contains, or why on earth they would have the remotest reason to bother visiting here. If, indeed, they did.

Now, then, I’m having a good old identity crisis. ‘Cause I don’t know what the heck to tell anybody either. On Tuesdays, yeah, you’ll generally find food-related ramblings when you show up. Other days, though, swerve from one topic to another so loosely and with such unpredictable abandon that I don’t know when I sit down at the keyboard what direction I’m bound to take. New drawing? New photograph? Reminiscences about travel, DIY monkeying, garden plotting, commentary on freeway drivers or a freshly minted and wildly ridiculous poem–I just haven’t figured out any sort of way to describe in a couple of words what’s on the non-Tuesday menu around this blog.

I’m open to suggestions. Thanks to my obsessive dilettantism, my spouse suggests that the family nomenclature for me of Short Attention Span Artist might just do the trick, but as accurate as it is in describing me (and probably what I do, too), it still doesn’t seem to me likely to tell a total stranger what to expect on arrival. Tangential adventures like mine could possibly be described as, uh, Tangential Adventures, but of course that’s pretty cryptic too. Art, Poetry, Photography, Essays, and Ingenious Insights combines the pompous and the dully categorical in a way remarkable only for its long-windedness.

I guess I’ll just keep a-sittin’ here in my little corner twirling my ponytail for a while and see if some astounding inspiration happens to alight upon my bedazzled pate. Ooh, Bedazzled Pate! Nahhhh, sounds like some kind of yummy mousse studded with masses of rhinestones. The truly big question remains. Who am I? Doubt that can be answered in this or any other lifetime. But perhaps I’ll figure out my blog’s identity one of these days, at the least. Feel free to help!

 

The Early Bird Gets the Worm (But Don’t Waste Your Pity on the Late Bird)

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You mockin’ at ME?

That old saying has transcended life-directional, generational and international boundaries so widely and deeply that it’s practically accepted as the absolute Truth. Don’t get me wrong, for many it is indeed an operational reality. But as someone who not only loves to sleep in but craves, nay, needs large quantities of sleep regularly if not constantly, well, I have come to accept my own version of this truth, or one I think is a more completely accurate version.

Yes, the early bird gets that proverbial worm more often than not.

But every birdie that gets out there, raring to go, in the earlier hours of any given day is not inherently smarter or a better hunter or more wonderful than the one still tucked neatly into the nest, storing up strength for her own burst of action, no matter what either’s pace or style or M.O. happens to be. For one little thing, the Law of Unintended Consequences can indeed be a nasty spank on the flank to anyone not paying proper attention, but in other senses, it can also lend a lovely surprise ending, a positive twist unforeseen: the worm that the aforementioned early bird unceremoniously cheated out of another day’s orchard-munching left an untouched, pristine apple hanging there. This glorious apple would otherwise have been unavailable to Miss Sleepy-Cheepy, who has finally arisen, seen the sweet orb of the fruit eclipsing a late-morning sun and surrounded by its celestial aura with a sense of angel choirs bursting into cinematic soundtrack song, and eaten her fill of juicy, energy-producing (and doctor-evading, if we are to believe all old sayings while we’re in this groove) goodness. Hopefully, thanking in her heart her early rising cousin for rescuing a tidbit that she secretly prefers to eating boring old worms anyway.

This, of course, is one microscopic scenario in the universe of possibilities. Many of those alternate realities are terrible, many grand, and many, just as on the millions of days before them, unremarkable. Except as they are experienced by us quirky, crazy, individual beings. We have our own filters and will always know life’s ups and downs through those; even though our filters must change as we change-or-die in life, we will never cease to experience a filtered life as long as we do live. We find our own realities. We shape them and understand them as best we can, and we let our own compulsions and desires and beliefs keep pulling us into the new world of tomorrow, whether we get up at the blink of its dawn or lie somnolent well into the middle of the day.

I am no bird. But I can fly, too, despite my urge to sleep a very long time while nestled in my safe places, and despite my natural resistance to learning new and seemingly impossible things. And it doesn’t have to be before a certain hour of the clock for me to stretch my wings. Maybe I’m a bat. If so, that makes me the early one, I guess.

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Me, ‘flying’. Thanks to the filtered reality of a 777 flight simulator plus an *actual* pilot brother-in-law doing the real guidance while I attempt a second landing of it in ‘Memphis’. I didn’t crash it, but I do apologize about those blown tires; guess that’s just a consequence of my being such a latecomer to the whole flying thing. But it felt real, in its own way, and gave me a sense of both exhilarating and terrifying freedom and an even deeper appreciation for the people who make Flying Humans a reality in such amazing ways. Whoa, there! Gotta go lie down now.

The Way It Ought to Be

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graphite drawing + textI’m not what you might think of as a big traditionalist in the ways of romance–at least, if you think of those things packaged in the way that American commercial enterprise would have us think the norm or the appropriate mode. It may be that I’m a little too tomboy at heart and in physique to wear either the girly or the sexy look with any credible panache. There’s more than a small chance that I’m too lazy and cheap to buy cards and flowers for my nearest and dearest with any regularity. Chocolates, yes, but you know that I’m going to expect to share in their consumption. I’m far from selfless enough to be a true romantic either, I guess. Otherwise, around our place the romantic expressions are more often found in filling an empty gas tank, caulking the shower door, making lunch, washing socks. All of that sort of glamorous stuff.

I’m so unromantic in the popular sense, in fact, that despite being both shy and kind of prudish, I moved in with my intended life partner before I married him–yes, before I even warned him of my intent to marry him. Or to stick to him like glue for the rest of my life if he was shy of the whole getting-married thing, having done that before. Despite my love of pomp and circumstance and ritual, I was prepared to forgo the whole dress-up extravaganza and either commit to the partnership in heart and hand only or just keep the legal transactions simple and stand in front of a Justice of the Peace somewhere and then party later with family and friends. (Because, let’s face it, any excuse for a good and love-filled party is not entirely to be passed by, wishes for simplicity aside.)

As it turned out, we had a pretty spectacular wedding day, but it was really icing on the proverbial cake. One of the central beauties of that day was an anthem composed for us by our dear friend, with a text my intended chose from the enigmatic and marvelous Song of Songs that includes the phrase ‘love is as strong as death’–this accompanied by other close friends playing organ and horn and a superb choir of yet more friends (also conducted by the composer). Hard to get more romantic than that. But that was all well after I’d realized that a big spectacle wasn’t necessary to validate the spectacular thing that had already happened within.

All of this because at some point pretty early in our relationship, I knew with complete and unshakeable conviction that when I was with this person I was where I ought to be. It was so clearly and plainly the place and state in which I was meant to exist that I felt it in my bones. I was at home in his house the first time I stopped by for a visit–even though you all know full well that I reinvented that physical space from Day One around the two of us. The music that I heard was not just the glorious sound of his choirs welling up around me but was also a new rhythm in my heartbeat that was more confident, more joyful, and more purely contented than it had ever felt before, in those days before I even knew it could feel this lovely new way. A new sense of the world skewing into proper perspective that suffused my brain.

And that, to me, is how true romance ought to be. Genuinely loving and playful and silly and passionate and supportive and all of that, yes, but most of all, merely having the recognizable quality of a homecoming, every single time we come together. Flowers and candy and frills and thrills are all very welcome in their own right, but they have nothing on a sense of wholeness that only grows with time and no matter how it evolves and changes iterations over the years, will not go away. It is both transcendent and, when it’s so well ingrained and incorporated in the truest sense, also wonderfully, perfectly ordinary.

Today, on my beloved‘s birthday, I have another reason to remember all of the reasons why I am grateful for him and his place in my life and my love–and I in his.

Beloved Mysterious

Beloved Mysterious, if you could see

The blood-dark river hid inside of me

With longing deep as chasms unexplored

Through which, from which, in which that love is poured

In endless flood of hope and of desire

As hot and wild and dangerous as fire

Then you would know the depth, the liquid breath

That carries love for you beyond my death.

Foodie Tuesday: Greenglorious

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photoHow ’bout a vegetarian lunch? Whaaaat, me, sharp-fanged old carnivore that I am? Really? Oh, yes, my friends, sometimes the vegetarian route, even in my greasy old meatatarian hands, leads to a fine meal indeed. As an eater, I can always latch onto that old saying ‘I’m just happy to be here’. Whatever goodness is on offer.

Vegetarian meals, particularly in summertime, can be marvelously easy to prepare and not get me horribly overheated when I am fighting off the internal flames already. Let me be honest, my dearies, I am over fifty, a prodigy of sorts who got the great gift of hot flashes starting at the ripe young age of forty, so cookery that doesn’t require a whole lot of, well, cooking is a generally welcome thing these days. So, darlings, back to our regularly scheduled programming.

Salad. That’s always an easy start. So keep it easy. Romaine lettuce, diced ripe pear. Sliced almonds, white and black sesame seeds. A touch of lemon juice. Couple of spoons full of the pickling liquid from sushi ginger, a lick of Persian lime olive oil and a jot of toasted sesame oil. Fresh, fast, cooling, nice.photo

Not that I’m opposed to heated stuff. After all, the physiological truth is that eating and drinking warm treats is pretty good at starting the body’s cooling mechanisms to work. Cool! Really! So this time around, I went with one of those dishes that are basic throw-and-go foods. Oven roasted cauliflower, fine; oven roasted me: too much of a good thing. So in a lightly oiled casserole I put a couple of cups of broken cauliflower florets, straight from the freezer (not previously cooked), tossed on a few teaspoons of cold browned butter, a couple of tablespoons of pine nuts, a handful of brown mustard seeds, and a quarter cup or so of shredded Parmesan cheese. Into the cold oven it all went at 350°F, covered for the first fifteen minutes and then uncovered until browned, and lastly left covered again at table to keep steaming while the rest of the meal got set.photo

The rest included some good gluten-free crackers to spread with almond butter and peach chutney, a few of my homemade sesame crackers and smoked almonds, and some cornichons and pickled lotus for a touch further of pizzazz. My favorite part of the meal–not a huge surprise in this hot summertime, I suppose–happened to be the day’s beverage. I put a cup each of peeled and seeded cucumber pieces, chopped fresh celery, cubed honeydew melon and fresh mint leaves into the blender with about a pint of water and the juice of a whole lime and a tablespoon or two of raw honey, gave it all a thorough smash-up, and then strained it. When I drank the blended juices straight up, that was lovely, so if you want your zing without cane sugar or effervescence, just leave out added pop. I’d chilled it that way a couple of days before, but to serve it, I combined it with equal amounts of cucumber soda (Mr. Q Cumber, yummy stuff), and it made a good, refreshing accompaniment to the rest of the meal.

Best accompaniment, of course, is always the good companionship of a fine fellow eater at the table. Yes, thanks, this was a delicious day.photo

A Touch of Blue

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photoJoy has a funny way of residing in our hearts: it’s never completely untouched by sorrow or the knowledge of trials and struggles. It requires a measure of trouble, in fact, for joy to exist. How else can we begin to know and appreciate the depth and breadth of true joy?

I was reminded of this today by one of my little hummingbird friends. They are frequently identified, these tiny flying powerhouses, as being most strongly attracted to red flora, to bright red and orange and sometimes yellow flowers. But they’re not that exclusive, really. They are aggressive and territorial and mercurial, all colors we tend to happily equate with so-called ‘hot’ colors, of course, but it hardly proves that red flowers are actually the best available attractants for hummingbirds.photo

The hummingbirds that hang around my back patio have other ideas. Not least of all, that their pleasure, and their urge to imbibe a grand zing of energy-booster, can come from what is presently their very favorite treat back there: the blue-blooming sage. It’s a hot color too, that it is; the blossoms on the lovely Salvia ‘Black and Blue’ practically scream for attention from amid the bold lime-green foliage of the plant, so nobody with a modicum of visual acuity, hummingbird or human or otherwise, is going to buzz by without giving it a good, longing look of admiration.

With what do we credit the boldest of blues? ‘Cool’, we call them. But just like the wildest, hottest of reds and yellows and oranges, intense blues are attention grabbers. They grip us by the heart just as easily as any other high-hued beauties. But the existence of both is necessary for us to understand the differences between them, and the power each has. Is ‘cool’ the metaphor for melancholy and The Blues a name for sorrow? Perhaps. Are red and those other ‘hot’ colors present in warming flames, in sunlight, in the brilliance of joy? Possibly.

Do all of them enrich our lives? Absolutely. Ask a hummingbird.photo