Natural Cycles & Unnatural

For my arachnophobic friends out there: hurry past the first illustration–I think spiders are pretty, but I understand that you do not!

digital photocollageShort Term Shelter

Under the porches of the house,

amid the floor joists, posts and beams,

cobwebs and dust, dead mice and dreams,

there is a corner one last mouse

still nests in, where a little light

leaks underneath the latticed edge

that skirts the porches, where the hedge

holds lots of insects that by night

fill up his little rodent sides

and round his belly with their crunch;

this nest of his, I have a hunch,

will soon not be where he resides,

because, although he’s now grown fat,

it’s been discovered by the cat.

digital photocollageRides Upward & Back

Bicycling up into a tree, I paused to see what I could see

between the branches, richly leaved, and saw, if I was not deceived,

a broad, expansive view indeed, and haply so, while I was treed–

but (Woe!) relaxed my braking foot and clocked my forehead on the root–

so, shorter ’twas than was my wont, this little arbor-biking jaunt.

You have a Lovely Forehead

photoI was Auntie Ingeborg’s favorite great-niece. Of course, that’s potentially a less impressive achievement if you happen to know that each of my three sisters were her favorite great-niece, our father was her favorite nephew, his brother was her favorite nephew, and so on, ad infinitum. Potentially less impressive, I say, but not at all so in reality if you happened to know Auntie Ingeborg. Because she had a peculiar talent that is very rare indeed among humans: the capacity to make every individual she knew into her absolute favorite. It was completely sincere, unforced, and unquestionably real, and we never doubted it, any of us Favorites.

Auntie had a perpetual delighted smile and an endless twinkle in her eyes and rosy cheeks just made for children to pat affectionately, a lap that was always at the ready for clambering kids to pile on and around for stories, and a genuinely exotic store of entertainments few aunties of any sort can aspire to offer. But by popular standards of style and glamor, you’d never have given her a second glance. She found a perfectly prim schoolmarm look in simple crepe dresses and orthopedic shoes that suited her right down to the ground, and once she established that as her comfort look I don’t recollect her ever deviating from that significantly in the remaining decades of her life. She certainly wasn’t a magazine cover model, with her rather crooked teeth, and with her heart-shaped face accented just a touch too far by her under-bite. But that radiant smile, those softly blushed cheeks, and those merry blue eyes showed off the ethereal beauty of her heart to perfection, so I never once thought of her as ordinary at all. And she most certainly wasn’t ordinary.

Auntie had skills, talents, powers and exotic resources that no one could have guessed on first meeting her. First off, she lived in an apartment, quite the exotic concept to little kids raised in American suburbia. It was already a well-worn building of that vintage that had all sorts of wonderful creaks in its hardwood floors and hallways, a cage-style elevator that was just about the most mystical contraption I’d ever seen and carried us slower than a kid carries his books to school on Exam Day. And it had a Murphy bed. One of those fantastical metal monsters that stood on end, hidden in a closet, by day and pivoted out to unfold down at night.

But also during the daytime, as we learned, it stood guard in front of Auntie’s toy chest, an old and very slightly musty trunk filled with even older and rather odd and very delightful toys, including one of the earliest versions of a small robot I can recall, a little metal man that, when the key on his side was wound, began to walk stiff-legged across Auntie’s carpet in a cheerfully menacing zombie sort of way as the sharp little metal spikes that protruded through the soles of his metal feet would push out to raise up each one alternately from the rug. It was the sort of toy that would never be allowed by modern parents and other legal experts, because the foot-spikes were incredibly sharp and the metal was hard-edged and undoubtedly the paint on it was full of lead, and we loved to play with it almost endlessly.photoThere were other bits of magic and mystery stashed in the toy box, to be sure, not least of them that we quickly learned to dig into the box thoroughly on arrival, and as quickly as we could wrestle the bed far enough on its pivot to release the box to us, to find the box of Barnum’s Animal crackers that Auntie happened to have hidden along with the toys in there. Those who grew up eating them tend to agree that they are fairly insipid of flavor and texture, but the fact that they came in a charmingly decorated little box that looked like one of Barnum’s mythic circus train cars, full of exotic beasts, and it had a string handle on it for carrying around with us as we played with the toys and we got to dole out the little biscuits at our own leisure from the little wax paper lining inside the box–why, this was the stuff of dreams!

In truth, the toy box, though it was the object of our beeline in the door on arrival, was not the most crucial of entertainments at Auntie’s–that status was Auntie’s alone. For, as a lifelong grade school teacher, she knew how to amuse and occupy the caroming minds of wriggly kids about as well as anyone on earth ever did. She quizzed us about our wide-ranging and rarely accurate knowledge on any number of topics, showing more genuine interest and enthusiasm than any such conversation with miniature humans deserves, she played her old upright piano and sang silly songs and very old hymns, and best of the best, she would let us all pile up around her as she told fascinating folk tales, the finest of which were accompanied by her making pencil marks on her paper tablet to illustrate the path the story’s protagonists took from one episode to the next, the drawing of which ended quite miraculously in a picture of something–perhaps a giant vegetable with a person who lived in it looking out its window, or our favorite, a cat whose tail curled in a wild spiral that ended both the tail and the tale.photoShe was no specimen of the more refined social graces that might be expected by a more patrician crowd than her circle of family and friends. Physical or athletic grace was clearly not her great gift any more than it’s mine–when we moved the Christmas tree into the middle of the room to join hands and circle it singing old Norwegian Christmas songs, as was our sometime tradition, Auntie managed not once but in two different years to bump into and topple the decorated tree. I’m not even absolutely certain that the second time could be credited entirely to her, because it’s not as though there wasn’t the previous experience to tell my father, for example, that we could consider just doing that little ritual on one of the days when Auntie was celebrating at another relative’s house. But given that no one was harmed in the event and that we all had an excellent laugh not only on both ‘tipsy’ occasions (no, Auntie was not–only the tree was) but for all the years since as well, he can hardly be faulted if he did suspect a repeat in the offing. Auntie, as it was, laughed harder than any of us.

Auntie’s driving history, too, had certain mythic qualities to it, ending when she was at least in her eighties and still chauffeuring needy Old People (some of them undoubtedly much younger than herself) to the doctor’s office or the grocery store or church, or to where she taught English as a Second Language to immigrants for a very long time. The beginning of her automotive life was illustrated for us by the awe-inspiring story of the day that my father, then a high school student, came home after classes and found Auntie reclining on the family couch in a somewhat dazed state, from whence she plaintively asked if her nephew would mind going out to retrieve her car, which she had left at the neighbors’. He was puzzled as to why she hadn’t, evidently, brought it along with her all the way to his parents’ house, until on arriving at said neighbors’, he could see that her slightly skewed understanding of the operations of centrifugal-vs-centripetal force in driving had resulted in her cutting the corner of the street, jumping the neighbors’ front rockery, and landing the car in the midst of the garden border under their front window. It is unclear how, precisely, he was able to successfully remove the automobile from its highly artistic position in the neighbors’ front yard, but apparently this did occur, as did eventual restoration of the yard’s normal, more vegetal, aspect. Auntie’s driving was somewhat tamer after that, though occasional indications of her earlier style did leave us all wondering over the years how it was that she never seemed to get in any further accidents, or even get a police citation, out of all her miles on the road, an outcome for which we were all profoundly thankful.

It may be presumed that among other things, the lovely lady we knew alternatively as her self titling of Jog-along Julie did indeed keep on moving through life at a steady pace but because she had so many commitments to her teaching at school, community and church locales and to her watchful companionship of nearby friends, she didn’t need to drive very far when she did drive.

She was, after all, far too busy taking care of and cheering up a multitude of others, writing letters prolifically to family far and near, and reading–to herself and to others as well. Any birthday or holiday was almost guaranteed to be celebrated with the gift of books, and she can certainly claim much credit for how much her nieces and nephews of all ages learned to love a good story not only at her knee but in the pages of the books she doled out to us. Every story, even the books of silly rhymes and jokes she shared with us, may have had some subtext of educational purpose, given Auntie’s lifelong commitment to teaching, but we knew in addition that the central theme was simply how much she loved us.

She constantly made sure to say something supportive and complimentary to everyone, even on days when and to people with whom it was quite a stretch. When we sisters reluctantly sent her the dreaded school portrait photos that we always thought were hideous representations of who we were rather than what we hoped and wished we looked like to others, she would tell us how marvelously sweet and attractive we were, without fail. When one sister sent the photo that she hated most to reveal to the light of day (because she despised how far she had her hair pulled back on the occasion, thinking it made her face exceedingly exposed) Auntie wrote to her with great kindness that she had ‘a lovely forehead.’ Nothing could, for us, more simply and clearly have illustrated how gifted Auntie was in finding beauty in us even where we felt most flawed.

Though she seemed so fixed in time by her perpetual uniform of the schoolmarm look, by her continuity in writing letters, sending books, telling stories to the youngest members of any party, and driving, albeit more slowly, the Old Folk she knew to their appointed rounds, Auntie finally did actually grow old and die. But of course, even her funeral was occasion for us to hear her piping voice cheerfully chirping out how amazing and fantastic we all were. The relatives who gathered to plan her memorial service were suitably impressed to compare notes and discover yet more of her Favorites among their number. And the whole day of togetherness not only confirmed that her love was what we all had in common, but was filled with laughter at the same old stories of Auntie’s antics, and the warmth of her boundless thoughtfulness and selfless kindness toward all and sundry in the family and in the whole wide world.photo

Brevity is for Witless Souls

digital painting from a photoEditorial Lines

The relevant portion of this text is the starting sentence and the next,

so I won’t add another verse, as it would only be that much worse.

digital painting

Foodie Tuesday: When Munchies Attack

You don’t have to be a weed-head in a full haze of happiness to get the munchies, though I am reliably told that that particular activity can exacerbate any natural leanings you have toward being peckish. Me, I’ve never craved a smoke of anything other than the sweet and occasional lungful from a good barbecue, but I certainly do know how to get hungry often, and at least half of that oft-had status is devoted to being snackish as much as anything: a desire for something, whether sweet or savory, that is merely a between-meals treat, even if it ends up (as can happen, I admit) turning into something closer to a whole meal in and of itself. To suggest that this is not a frequent transmutation of the event would be both disingenuous and ridiculous.

What should I do when I become Snackish, then? Why, ignore my base impulses and go off to do something heroic and selfless, of course.

HAHAHAHAHAHAHAHAHAHA!!!!! Oh, dear, I almost hurt myself there when I fell off my perch in a paroxysm of delirious guffawing. You know perfectly well that what I will do is hunt for the nearest stash of munch-able items that appeal to my moment of salivary salaciousness and eat them, forthwith. The only conceivable defense in this instance is to provide for myself a few less horrifically harmful snacks that can still stave off the munchies and leave me to fight another day. Rather than stock up on additive-crammed delights that I would happily scarf down just as readily if they were within reach, I sometimes am smart enough to make a bit of homemade nice-vice stuff that might have a hope of keeping me from dashing out to the nearest convenience store and succumbing to the succubus of tantalizing trans-fats and copious drafts of processed sweeteners and weirdly Sci-Fi flavor enhancers and their many hideously alluring cousins.

Today, then, as I was already overheating the house a bit with several loads of laundry, I turned on the oven and made some crackers. The first is a work in progress: I decided that the recipe needs much further study and experimentation to suit my tastes, as it came out a little too fragile and thin in the end to ever act as a vehicle for cheese, egg or tuna salad, herbed labneh, or any such thing, which to me is the primary purpose of a cracker unless it happens to be unusually tasty on its own. I might be able to solve the latter issue of blandness in this recipe (a very simple combination of almond flour, seasoning, oil and egg) by merely changing and/or increasing the spice content, but for now it will definitely have to be considered a first run at Garam Masala crisps with orange oil.

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They even *look* a little too insipid, don’t they. Next time, bolder!

The recipe for the other batch of crackers will definitely get made again. It’s a bit too soft and chewy for toppings as I made it today, though the original recipe assures me that additional baking time at a lower temperature will fix that problem. But it’s quite tasty all on its own, so there’s no harm in having incongruously bendy crackers this time around, especially as the flexibility comes mainly from some added cheese right in the cracker itself. The recipe is wonderfully simple, too, so I will make it again–but as I do have this propensity for overdoing on the quantity of the aforementioned snack-ables, I had probably best not make them frequently. [Insert sheepish grin here.]

The original recipe comes from the good William Davis, MD, at wheatbellyblog.com, and I revised it a little to suit the household tastes.

photoChili Sesame Cheese Crackers

This makes a thin enough batter to self-level and fill an 11×17 baking pan, a mighty handy way to create a full sheet of these treats, which are easy to cut as they cool.They’re shown above stacked on their edges, so you can see that they’re only about a pencil’s thickness.

Preheat the oven to 350º F.

1-½ cups raw sesame seeds + reserve a half cup more
1 scant cup shredded Parmesan cheese + a handful of sharp white cheddar bits
1 tablespoon chili powder
½ teaspoon cayenne pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon sea salt

Pop all of this into a food processor and whiz it together until it’s a nice, slightly coarse flour texture. Add the reserved half cup of sesame seeds and mix again. Then stir in the liquids (below) and pour it all into that nonstick baking sheet pan of yours and pop it in the oven.

1 teaspoon Tabasco/hot sauce + 2 tablespoons good olive oil + 1¼ cups water

It will likely take 30 minutes or, as in my oven’s case, less, to lightly brown these beauties. Dr. Davis tells us that 10-15 minutes of additional baking at 250 F will crisp them further, but if you’re like me you won’t be much bothered with a chewy cracker–after all, slower chewing means slightly less shameless high-speed munching.

Maybe. They are tasty.

The One Person Who Asks

It’s easy to love the grand gesture. I’ll never say No to heartfelt generosity–at least as long as I don’t think the giver will be harmed by my acceptance–knowing how much it pleases me to know that others enjoy my gifts. But more than anything, it’s the smaller, maybe more intimate, maybe just more spontaneous, things that truly move me.

Sometimes amid the siege of an endless conference or workshop, a silently knowing meeting of eyes across the room is all it takes to get me through the whole rest of the event. Or it might be that one light pat on the shoulder as two of us pass each other hurriedly in the hall. The warm smile from the lady I met only last week that says she already names me Friend.

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A letter from a grateful stranger. Who could know that just sitting and holding his hand for a moment could mean so much to both of us?

It’s certainly the one person who gently asks after the status of my current concern, whether it’s an upcoming test or finishing an important project or, especially, the health and happiness of my loved ones. That moment of being willing to ask, and of quietly listening to my reply, speaks volumes of kindness that wrap my heart and spirits in petitions and repetitions of comfort. And when words fail or have no place, there is the silent embrace of a gracious and caring friend.

To all of you who practice these beautiful arts, I say, Thank You. It means the world that you do, even–maybe, particularly–when we who are on the receiving end of the exchange have no words or gestures of our own with which to respond and express our gratitude properly. The best that we can hope is that, borne up and our way made brighter by their light, we’ll be made strong and peaceful enough ourselves to pass along the gift to someone else who may not even know he was in need. Someday we, too, will be the one who asks.

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The smallest kindness can bestow a deeply needed ray of light.

I Close My Eyes

photoI close my eyes.

Breathe. Breathe, and think nothing–deliberately think nothing: not thoughts about nothingness, but no thinking. Just feel. Feel my breathing. Let it slow and deepen. Sense how my lungs are filling and how cool and soothing the air can be. Feel the inside of my eyelids becoming less dry and harsh, softening with the renewing almost-tears that mark the relief of closing my eyes after too little sleep and too long a day to follow it. Breathe.

I can smell the familiar scent of my freshly washed shirt collar that’s pulled up close to my chin, not because I’m cold but because it’s a favorite and a comfortable, so-soft shirt. All I hear is the gentle whirring of the air through the house, the light flickering of leaves outside the window in the slightest breeze, and a bird not far away, practicing its sweet and simple arias without tiring. The sun’s warmth, coming in the window, is blushing its way through my eyelids but still I keep my eyes lightly closed. I am content to maintain my steady breaths, my slowness, my calm, my emptiness, and simply to feel. My pulse ticks softly, steadily, unhurried.

There is no need to think of anything just now. Nothing I could think would change what is real in my world or better my place in it, at the moment, so it is good to turn off the thinking and just let go of my usual tense grip on it all for a little while. The world will wait for me.

I can visit other worlds if I like. Sometimes, with my eyes closed, I will. I can make such wonderful worlds inside, when I wish.

But for now, what I want most is this silence that I have sorted out from what’s outside of me; these slow and steady and uncomplicated open spaces I am cultivating and embracing on the inside. The warmth of the sun, through glass, caressing my face. The depth of soothing air moving through my lungs in a grateful, peaceful sigh.

Everything that must Happen and Change and Do will have to wait for me while I am so very un-busy just being. That is enough for now; sitting, eyes closed, breathing, silent, open. For now, that is everything.photo

Sunflowers

It’s too soon to find them in bloom. They’re mostly two feet tall at best, thus far, and not nearly ready to flower. And the sky is overcast today. Quite grey and a little bit dark. Any sunflowers would be hard pressed to find the sun and smile at it.

The thing about sunflowers is, they believe in the sun even when it’s not visible. I do, too.pen & ink

They Don’t Make Western Movies Like They Used to Make ‘Em . . .

 

 

pen & ink

The End.

Those Big Death Scenes in Westerns

The slinger slung his monstrous gun

out of its well-oiled holster

she tried to dart from the couch and run,

but he shot her through the bolster.

She tried to duck his second shot

and they got into a tussle—

it didn’t help her cause a lot:

he shot her in the bustle.

She staggered around; began to totter;

still the gunslinger came

relentlessly on and at last he got her—

right in the final frame.

pen & ink

Even though a cowboy’s socks can pretty much stand up on their own . . .

Something’s Afoot at the Fort

A Texas Ranger lost his boot

And all of us can feel

His pain at losing shaft and spur

And being down-at-heel

Without the custom stitching and

Tooled silver on the toe,

The steel shank inset and the vamp—

Where is a man to go

To get re-shod so perfectly

In style with stuff that wears

Like his cast-iron skillet, by

A boot-maker who cares

As deeply as the Ranger does

For quality and class?

I only hope the Ranger knows

That this pain, too, shall pass,

For down the street the Ponder shop

Has crocodile skin

And hand-tooled leather of all kinds

To tuck his tired hooves in,

And like a human’s farrier,

Will shoe him with perfection

In custom boots as soon as he

Gallops in that direction,

So go on, Texas Ranger, sir,

Get in and order boots

To save your poor hooves from their loss

In any style that suits,

From ostrich up to diamondback,

From white to black as soot,

And classy as a Cadillac

You wear upon your foot

pen & ink

Nothing can compare to the perfect boot . . .

Don’t Cry, Honey, the End of One Party is Only the Beginning of the Next

photoWhile I’m on the subject of eating, and when am I not, and delving into the marvelous mysteries of leftovers and rehashed Hash (or, as I often call my versions, casseroles), let us contemplate yet more intimately The Day After. Or, the day after the day after, if you need me to be more precise. For the party two nights ago made happy provision of both work and comestibles to follow.

The broth put on to cook ‘way back when is now strained and the stewing beef I made into pot roast within it put up for later with a soupçon of broth soaking right back into it. The chocolates* I’d set aside to chill while making the tapas for the party are now broken out of the pan into nice variable-sized hunks for dessert treats to come. The cleanup after the party was incredibly simple–a couple of goodly batches of dish-washing, a quick sweep-up and tossing a few tea towels into the wash for today, and snip-snap, that was all it needed. The leftovers of various nosh-ables went into the fridge for later sorting and rearrangement into new meals.

So lunch today capitalized on all of that. Chorizo, Manchego, marinated mushrooms, Papas Bravas; I took the last quarter-cup full each of these various tapas leftover bits and chopped them into a smaller cut, mixing them and tossing them on top of some of my refrigerator stash of cooked broth rice. A sprinkling of smoked paprika, a drizzle each of cream and my freshly brewed beef broth, and into the oven for a thorough heating. Done.

With that, the accompanying salad was made somewhat in the style of Vietnamese (lettuce wrapped) salad rolls, with greenery fresh-plucked from my own garden borders. Next time I make them I’ll eliminate the layer of red cabbage leaves, which despite their glaucous beauty, snappy crunch and fine flavor are just too dense and tough for the otherwise tender rolls, so the rolls had to be sliced up into bites and eaten with a fork rather than the possible eating out-of-hand I could otherwise have managed. So without the cabbage, here’s the rest of the concatenation, and it was a tasty collation at that.photo

Spring Salad Rolls

On a piece of wax paper or parchment, lay out a few whole green leaves in a solid ‘sheet’–a pattern that will allow them to be rolled up as a whole into a green sausage once the other ingredients are layered on top of them–sushi style, if you will. I started with three nice big tender chard (silverbeet) leaves to create an outer layer of roughly 8″x10″. And then I piled on, in fairly even layers one over the other, the remaining greens. I used:

Chard leaves, borage leaves, basil leaves, mint leaves, a little parsley, and tiny baby beet (ordinary red beetroot) greens.

Over the top of this ‘lasagna’ of fresh greens I drizzled a couple of tablespoons full of my lately-signature jam mixture (equal parts strawberry, plum and ginger preserves, to use up the tail-ends of several favorites), warmed to thin it enough for drizzling since the leafy stuff was so loosely stacked. The last layer was a set of red cabbage leaves, which next time I’ll replace with more chard or lettuce substitutes for tenderness, slathered with cream cheese, goat cheese or mascarpone and laid face-down on top of the stack. This ‘glue’ helped hold everything in place as (one could lift an end of the paper underneath if necessary to get started) I rolled the greens up gently into a reasonably tightly packed solid cylinder. Once rolled, it’s best chilled for a bit to help it hold its shape, and can easily be sliced across into a couple of shorter hand rolls or a number of pretty pinwheels. I think this will prove almost infinitely variable with whatever greens I have on hand or am in the mood to include, not to mention any tender and thinly sliced addition that’s neither too brittle nor too juicy to ‘play well’ with the others. Sounds fussy, but it’s really incredibly quick and  simple, and it’s plenty refreshing. To serve it today, I drizzled a tiny bit of crema and honey mixed together on top, but that’s just icing on this particular cake.

With the salad roll and the casserole, nothing else but some of the sherried olives made for the other night’s gathering, and sparkling water. Oh, and some of the chocolate* pieces I’d made back then, too, from nothing more than a mixture of melted Hershey’s Special Dark chocolate, a little melted butter to emulsify, and pure black cherry juice. The finished chilled pieces are solider than fudge but a little softer than the pure chocolate, and also subtly fruity, just a teeny bit mysterious, and pretty swell, as a sweet bite at the end of the meal.photo

Don’t Worry about Eating Up Your Time If It Means Good Eating After All

photoYesterday was rather long. Heck, it stretched right into today. But that, as you all know, is not inherently a bad thing. I would never begin to compare a day’s labor in the midst of my remarkably comfortable life with one in the farm fields, in the classroom, the clinic, office, or certainly in thoughtfully and lovingly caring for children, parents, friends–one’s own or others’. And when the goal of the work is hospitable and happy, why then so should the work be also. As it was. So, long story short, a long day can end in feeling short enough!

That, after all, is what makes anything resembling hospitality happen. If it’s done wearily or begrudgingly it’s bound to show. Even I, in my natural state of obliviousness, can generally tell from the other side of the table whether the hosts’ smiles are forced or genuine, whether the invitation was obligatory or willingly made. I credit myself with enough savvy to be able to differentiate between a relaxed conversation with a friend on the porch and her frantic attempt to make a life-saving dash for her car. And to my knowledge, I have never failed to find something that everyone in attendance could and would eat or drink on any given occasion. It demands a small amount of forethought, but then the pleasures of good company would be ever so much lessened by, say, a case of anaphylactic shock brought on by a stray peanut or an understandable case of high dudgeon induced by serving a roast of bacon-wrapped pork loin to my orthodox Jewish friends or a traditional but utterly inappropriate Asian feast of glazed short ribs and chicken feet when a vegan comes to call. A simple inquiry beforehand can put off any number of embarrassments.

It can’t, however, protect me perfectly from serving things that some among a larger group won’t love. That’s yet another reason that it’s helpful to offer a wider assortment of things in smaller quantities, when I can. No one has to feel any obligation to try everything, nor should they be forced to choose between only two or three things that are all less than favorites or just go hungry and thirsty when everyone else in the room is happily munching and sipping away. Thus, knowing we were all going to be either performing or hearing some beautiful Spanish music, I was rescued by the easy outlet of serving a tapas-style array of food and drink. I’ve already admitted that authenticity of product was less a factor in this party than simply being inspired by the notion, so when I tell you what I served I hope you’ll be as cheerfully accommodating as our guests were.photo

Almonds: Marcona almonds (those lovely little fat Spanish almonds), served simply as toasted in olive oil with a little sea salt; sticky, spicy-sweet almonds that I glazed in a pan with honey thinned with extra dry sherry, salt, cracked black pepper and lots of cinnamon; and savory almonds that I toasted in blood orange olive oil with fresh rosemary and alder smoked salt.photo

Celery sticks, plain as plain can be, because someone nearly always longs for the very simple and fresh among the more complex tastings of a snacking party.

Mango-Manchego bites: Tasty as it is, I had no membrillo handy to serve with cheese, so I wrapped cubes of Manchego in narrow strips of mango fruit leather. That turned out to be a fairly popular move, and it was certainly easy enough to assemble each with a toothpick, so I’ll keep it in mind for the future.

Marinated treats: Spanish olives–I just took a batch of the standard grocery store pimiento stuffed green olives, drained them of their brine and replaced it with dry Sherry and extra virgin olive oil; Marinated mushrooms–I bathed some sliced medium-large cremini mushrooms in a simple vinaigrette dressing of balsamic vinegar, red wine, olive oil, salt, pepper and thyme.photo

Chorizo-Date bites: Again, simple as can be–dry-aged chorizo, casings removed and meat cut into small pieces, and each piece speared on a toothpick with a cap made from a quarter of a sweet Medjool date.photo

Papas Bravas: My version of the popular spicy potato bites–dice scrubbed, skin-on russet potatoes into about 1 inch cubes, toss them with olive oil, salt, pepper, smoked paprika and chili powder, spread them out in a greased baking pan, and brown them in a medium oven.photo

Fig Bread: I didn’t have any fig bread handy, but I did have a batch of my nut-and-seed bars in the freezer, and I did after all have some figs in this batch–so I whizzed them up in the food processor (and crumbled the recalcitrant harder-frozen bits by hand), melted a bar and a half of white chocolate I had around with a heaping tablespoon or two of cocoa powder and a spoonful of instant coffee and a pat of butter, stirred that in to the crumbs, and chilled it all, patted flat, in the fridge until it was solid enough to cut into cubes. I rolled the cubes in a mixture of powdered sugar and cinnamon to keep them from stickiness.photo

Drinks: I had other things around, but what ended up getting used was mighty easy, and I got the impression that no singer left un-slaked. Besides store-bought limeade (the plain lime juice and cane sugar and water kind) and water, I had a cooler of beer and a big pot of Sangría. That was it. The Sangría, always an ad-hoc concoction in my house, was a mixture of hearty red and sweet white wines, homemade orange liqueur (made some months ago with vodka from home-candied mandarin peels, fresh mandarin + lemon + lime juices, and dried coconut and brown sugar for the sweetening), a small bottle of Mexican green apple soda, a small bottle of green apple hard cider, a tin of sliced peaches canned in fruit juice, a pint of sliced fresh strawberries and a pint of frozen blackberries. All I can say about my Sangría methodology is it’s very much a matter of combining what I have on hand at the moment with what I’m in the mood for on the occasion, the liquid equivalent, I suppose, of my casseroles.photoThe happy conclusion to the story is of course that, whatever I prepare (or don’t), it’s all about the company we keep, and my partner and I are pretty good at surrounding ourselves with outstanding people. So, was the food good? Good enough! The drinks? Wet enough! The company? Outstanding. The party? Just exactly right.