Life Cycles

digital illustration from a photoSo Much Happens in a Few

So much happens in a few

Stray days, cells changed and borne along

Eternally, while growing strong

And old, and yet, too, growing new,

Dividing in their bubbling streams

The wind and sun of yesterday

And all that with it passed away,

From what are tomorrow’s dreams.

So, too, notes dashed off in haste

And then recalled with cool regret

Or penciled into kind words, yet

Not guaranteed to mend the waste,

Join in the fragile and the small,

Still, pale, inconsequential space

Where in the cycles of our race

So much can happen to us all.photo

Foodie Tuesday: Something Completely Different

It’s not just a trademark Monty Python phrase; sometimes in cookery it’s worthwhile and enjoyable to veer off and say it’s time for Something Completely Different. I’m not talking about molecular gastronomy, because I have neither the knowledge nor the patience to imagine and execute anything quite so transformative, but it can certainly be useful and even tasty to rethink the what-I’ve-always-done approach from time to time.photoMaking broth as often as I do, I’m regularly faced with the aftermath of it in the form of tiny meat scraps, softened bones and mush-cooked vegetables and think it a pity to waste anything that might be salvageable. So a little while ago I got intrigued by seeing what I might do better with this stuff than merely throwing it out.

First thought was that bones are bulky yet biodegradable objects that, in a landfill, will take up a hunk of space there a lot longer than, say, those of a decaying creature left to the elements would do. And that, coincidentally, a soil amendment and critter-control element often required for good gardens is bone meal. So I dried out the bones thoroughly and set them out in a safely remote corner of the yard where the compost heap lives. Waste not, and all that.

More to the culinary point, I thought it silly to toss out all of the vegetable leftovers of the process when, though they will certainly have given up some of their nutrients to the broth, will probably also have gained some back from their fellow ingredients along the way, so they oughtn’t to have lost all of their nutritional worth in the cooking. The carrots are the only members of the party that haven’t mostly melted to nothingness in my usual broth process and can be individually retrieved, so I picked them out of the strained ingredients, along with a few small pieces of celery and onion, and pureed them with just a touch of added broth and a pinch of salt, and had a nice, faintly savory pudding.photoAdding some juice-packed mandarin orange segments (reserving the juice for later use elsewhere) made it into a really tasty little side dish of comfort food with very little effort. Warming some black raspberry jam and drizzling it on top of the pudding or swirling it in made it into an even jazzier little light dessert. The contrast of the punchy colors was matched by the contrasts in savory and sweet, in the soft pudding and bursting orange sections and the tiny crunches from the berry seeds.photo montageAll that was left for reinvention from the broth straining was the marrow and meat that, while not enough to make a meal alone, still filled a bowl with beefy goodness. It was clearly too soft to be especially attractive as a pot roast sort of thing, let alone a plated slice of anything recognizable as meat. Paté came to mind. Heck, I’d already had the stick blender busy to make my carrot pudding, so why not put it to further use on the day? The beef bits, along with a couple of hefty tablespoonfuls of butter, a half teaspoon or so of salt, and a little broth to make it workable, got pureed into a smooth, buttery spread that waits in the freezer for the time when it will be thawed, chilled in a ramekin, and served with crackers or toast, cornichons and cocktails, just as though I were an ideal 1960s magazine housewife. Well, I grew up in the ’60s and I’m a homemaker; close enough.

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It may not look like much, but as a poor-man’s fois gras it’s dreamier than you might think. I like to think of myself in a similar fashion, ’60s housewife or not. Wink-wink.

Now that My Hair is Longer

It’s interesting, this growing out my hair after about fifteen years of having it fairly short. Suddenly I’ve got wavy hair, and it not only looks different from the super-straight short stuff I had but I kind of like it better now that it’s got white hairs streaking through it here and there. Go figure. Still, that doesn’t make the following poem true. Just sayin’.photoLady Samson

 Her hair’s grown long now; does this signify

She’s stronger yet somehow, or then, have I

Mistaken this adornment so hirsute

For something that a person more acute

Would recognize as only pretty hair?

I’ll ponder it (and hope not seem to stare)

Until a sign arises that this length,

If only by its beauty, gives her strength,

For anyway, I oughtn’t give a fig

E’en on discovering that it’s a wig.photo

Early or Late, Good Sleep is Great

digital artworkRestoration Drama

Give me dreams, but let me sleep,

In peaceful rest to lie—

Haul off the tossing, counting sheep,

The nightmares passing by—

Yes, make the most of forty winks,

A hundred, if I may;

Remove insomnia and keep

Harsh wakefulness at bay—

No more foul nights as hostage to

Psychosis’ nasty knife—

Now, make a truce and make it true,

Right through eternal life!

The Hooey Decimal System

photoWhen I sort and edit photos, it helps if I can create categories and subcategories that will help me to find and use them after the fact. If an event or occasion is short and simple in the relative sense of such things, the name of the event or occasion itself may suffice as filing ID, but what of things like our summer road trip that encompass 5 weeks, 6000 miles, a dozen states, 2 countries, 3 music conferences, a dozen members of the immediate family, a half-dozen motels and hotels, and ever so much more?

What I tend to do is create an all-encompassing title that all photos will bear, identifying them as part of the larger expedition, and then putting them into files and sub-files that clarify the who-what-when-where-why-&-how of them. This helps me have at least a slight hope of locating any single shot or group of shots from among the multitude that remains even after I’ve culled a multitude more. It also reminds me of what things became, either because of my continuing interest in them or by natural default of recurrence on the way, thematic in the event.

Not surprising, then, that this extended road trip would have obvious and substantial files of many very familiar subjects. To be sure, there are a quantity of such old favorites of mine that any moderately frequent or attentive visitor to this blog could easily guess. Given my blog header, I can start with my fondness for rusty, rustic old things (like me, naturally), mechanical bits and industrial loveliness. There are hints in that image, as well, of my magpie adoration of all things shiny-metal, glass, water, jewels, plastic and any other thing that glints to catch my avid eye.photoMy many obsessions also appear in nature: flora, fauna, sea, sky and stone. If there’s a noticeable cloud formation or special kind of light I am lured to admiration of it. Insects draw me like, well, the proverbial flame-drawn moth. I’m an ignorant admirer of all sorts of vehicles that strike me as different or novel when it comes to my everyday experience, so there are always photos in my stash of cars and trucks, boats and trains, heavy equipment and the slightest, lightest personal transport other than feet. Feet, for that matter, can make perfectly entertaining objects of my camera’s affections, since people in general are also on my list, and character-full feet or quirkily clad ones or ones that by position tell a story ought to make marvelous image sources any time.photoIn the case of human subjects, I do have something of a restrictive love, however. When I know the subjects of my documentation, I’d usually rather be interacting with them, so often, the camera sits idle and forgotten unless I have some sort of mandate to shoot. If I don’t know the people, I am bound by respect for their privacy almost as much as by my shyness not to photograph them at all. So aside from crowd shots and unidentifiably altered distant views, I’m not likely to include too many people in my panoply of for-art photographs.photoWhere people congregate or what people have left behind, that’s all fodder for my imagination, though. I love buildings–the older or odder, the better–and their endless details, and whether they are homes or hospitals, offices or auditoriums, farm sheds or factories, they all have stories to tell. Ultimately, I suppose, that’s the overarching guide to my photographic peregrinations just as much as to my poetry and essays and drawing and every other expressive form of art I attempt: I am trying to discern, guess, or invent the stories behind those things I’ve seen.

There are, you know, endless stories just waiting to be told.photo

Hot Flash Fiction 9: Shall We Table It for Now?

digital illustrationThe lovely lady Alexandra wears a perfect pair of gleaming white kid gloves; for tea, we all sit in perfect posture and pose with poise, making our astute and marvelous and dreamlike commentary, our remarks about seemingly innocuous and polite ideas and topics far above reproach; the lady Alexandra is so ideal and beautiful and perfectly correct and her kid gloves so white, her manner of nibbling on the fresh strawberries so flawless, her tea so perfectly hot and sweet, I’d like to lean across the lace tablecloth and smash her like a roach.

Enlightenment

photoGetting smarter is a lifelong thing, in and out of school–for the fortunate and attentive.

Me, I’m sad at the end of every school year. Those students and colleagues of my husband’s who have become such a big part of our lives and are now graduating or moving on to other jobs or retirement are about to disappear from immediate view. Even the ones who remain close with us after relocating are now to be infrequent contacts rather than the people we happily run into in the hall on a casual basis. I get lonesome for them even before anyone leaves.

The lovely inverse of this, happily, is the ingathering of ongoing and new compatriots as the school year is once more underway. New faces, new voices and new personalities are integrated into the weave of the community and once again it becomes the rich underlay of the year, the pleasant buzz of the bass line, the light up ahead growing ever so slightly brighter as the weeks and months pass and we travel through them.

It’s funny that I sort of forget this changing of the guard between times. Between my years as a student myself, the nearly two decades of my own teaching, and the time spent observing my husband and his colleagues at work, you’d think I would be so irrevocably inculcated with the cycles of the academic and concert seasonal years that I would have a sort of song of it playing internally at all times. In real life, though, I am not so consistently observant.

It’s only when I am right in the moment of it that I recognize what is such a piquant part of my emotional life and I mark these transitions. It’s in these times, in fact, that I most benefit from my spouse’s longtime practice of getting his choirs and groups to sing or play through transitions. In music, this helps performers to internalize a multi-movement piece as a whole and not be stuck performing it as a disjointed, choppy conglomeration so that it loses its sense as a unified entity. It helps a song avoid sounding horribly like a bunch of unrelated anecdotal verses interrupted by further disconnected refrains that act more like speed bumps than gateways between the events of the expedition.

In life, I’m working to find the balance between living and operating while fully engaged in the present, letting that part always be led by the best of the past, and moving toward the best of what is yet to come. I know I’m enjoying the present verse immensely even though some of the singers, players, conductors and teachers of the last semester have moved on to other places and joined in other songs, and I expect that the current moment will lead to yet more marvels of music and camaraderie. I just need to pay attention, follow the score, and be ready whenever a bit part is offered, because I keep humming along in the background and every passage tends to be more illuminating than the last.photo

Dusk to Dawn

digital illustrationCoal & Diamonds

Strangely enough, the bond of sleep, that weight of Lethe sitting on my soul,

Reminds me constantly to keep from letting diamond days turn back to coal,

For stillness rejuvenates bone and blood and sinew strong enough to bring me on,

And sleep is a portal through which a flood of musings sweep me forward to the dawn,

So rest is essential, and there I lie, seeming immobile while I dance at speed,

Or mounting on magical wings to the sky, to soar as sweetly high as I should need

To see in sleep, in my mind’s eye, new ways to spring from dark to day’s desire,

To find in the darkness of night what I love most amid the constellations’ fire

And planets and comets’ tails’ dross and stone what I can reinvent as suns for day,

My own coal-diamonds, blood and bone and sinew turned to chasing night away.digital illustration

Foodie Tuesday: Keep Us Company

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Rice and wheat crackers with cheddar dip and salsa; carrots, jicama, olives, watermelon and lime wedges, to zip up any of it that’s in need.

Shared companions at their best help to strengthen individual relationships.

This is true of people, any great net of friends and acquaintances woven, knit and spun together making the two people at their center-most intersection better through their support. It’s true, too, of meals, where the cast of side dishes and sauces, condiments and accompaniments all work together to make the main dish better and more interesting than it would be on its own, and make a standard entrée a standout, distinctive and more memorable for the occasion.

Now, when these two instances of the supporting cast making the show coincide, things can be tons of fun. As on our latest anniversary, for example. We enjoy our twosome time immensely, and are glad to celebrate at any excuse, but we’re not sticklers for specific dates or rigorous traditions. So when our anniversary lined up with a rare opportunity to gather with a houseful of students, we merged our various celebratory plots into one plan.

Dinner for any more than four people is inevitably served buffet style when I’m in charge; besides my preference for informality, I like people to be able to sit at tables for ease of dining, and while I can make that happen for up to a couple dozen in our contiguous living, dining and kitchen spaces, it doesn’t leave much spare room for elbows, let alone heaps of serving dishes, on said tables. So it’s easier to concoct big-batch comestibles in big-batch pots and pans and let the guests scoop up platefuls of their own design at will.

This time, the centerpiece of the meal was my lazy version of carnitas, one of my pet make-ahead foods for carnivores, surrounded by a range of things that could keep the vegetarians, the allergic and the whatever-averse all reasonably well filled.

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The center of attention. Get those edges crispy!

Carnitas de Señora Loca

Take one big, fat-marbled haunch of a pork roast, cut it if/as needed to fit in the slow cooker, and tuck it in for a nice long soak, at least overnight and longer if possible. Its bath should be comfortably Tex-Mex in character: cumin, powdered garlic, chipotle powder or a canned chipotle en adobo, and, if you’re in the mood, some stick cinnamon, all to your taste; equal parts of Mexican [cane sugar] Coke–in my slow cooker, the measure is one individual bottle, orange juice, beer [I generally use either a Mexican beer like Modelo or Corona, or a Texan one like Shiner or Lone Star. I probably should give Armadillo Ale a try, since it’s a new brew produced right here in town. If I want to go wheat-free, I’ll use hard apple cider]. And one more ingredient in equal quantity: lard. Don’t be squeamish; if you’re eating pork, bathe it in the fat with which it was originally designed to be flavored and enriched, preferably great quality leaf lard, expertly prepared. There are plenty of good cooks around who are willing to go to the fuss of rendering their own batches of top-quality lard, but since I have access to grass-fed goodness of that sort I can’t imagine why I should.
A while before serving time, strain the falling-apart pork out of the liquid into a large baking dish, shred it, and put it in a hot enough oven to crisp the top layer, removing it for a toss and redistribution a couple of times so that there are plenty of nice crispy bits throughout but keeping watch to keep the meat generally very moist. Skim most of the fat from the reserved liquids and cook them down to reduce for a sauce while the meat is crisping.
Then pile a bunch of carnitas on your plate and surround it with loads of other food. Eat.

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Carnitas and all the fixings.

Don’t forget some coleslaw when there’s shredded meat, whether BBQ style or otherwise; the two are simply good friends for a good reason. The version of the day had sliced almonds, black and white sesame seeds, and a light lemon vinaigrette with a dash of honey. See, addicted as we are, I can sometimes vary slightly from my standard sushi ginger flavored creamy coleslaw. The creamy dressing, whether made with mayonnaise or yogurt or sour cream in its dressing, would’ve added elements not all vegetarians like, so I wanted to keep an option or two open. Cheese dip for the vegetable crudites was not going to allow such a thing, including not only the grated sharp cheddar and Parmesan cheeses but also an equal mix of mayo and sour cream, along with a pinch of cayenne and a dash of bacon-flavored salt), and I had asked ahead and was pretty sure I didn’t have any true vegetarians, let alone vegans, coming that day, only lighter meat eaters.

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Slaw, of course. Always a good choice, but wait–how to choose its style remains…

Since the non-meatatarians in the crowd might otherwise have been stuck with just salad and fruit, vegetable, cracker sorts of foods, I did make up a big batch of rice without my typical inclusion of homemade bone broth, substituting homemade vegetable broth for the occasion. I credit myself with making a pretty dandy broth, no matter what the kind, so no one was shortchanged in the equation, I hope.

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Corn salad. What, you need more?

The last side dish leaned back toward the savory and did include a little mayonnaise: corn salad made with fresh kernels of sweet corn, diced tomatoes and avocados, and for those who wished, crisp bacon pieces to sprinkle on top. You know me: if a passel of pork is a good thing as the main dish, why not more pork alongside it?

Besides, it seemed in keeping with the whole theme of the event, that of the constellation surrounding the centerpiece enhancing the latter’s goodness, that our friends enhanced our day, and therefore our happiness, by sharing the time and the meal with us.

What’s Fast is Prologue

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Now you see it, now–hey! Where’d it go???

If everything in our lives that’s already happened is merely setting the stage for what is yet to come, it’s no wonder I sometimes feel like I showed up for a pop quiz so totally unprepared. It all flashes by so danged quickly! How am I supposed to get the hang of any of this stuff when life refuses to go at anything but breakneck speed? I’ve heard people respond to others’ staring with ‘take a picture; it’ll last longer’–but it’s the fleeting joys that really tend to stick with us, little and ephemeral, indescribable and irreproducible glints of pleasure often more than any sort of historic events. I guess I’ll have to settle for my usual method of buckling up and hanging on like crazy while it all whizzes past at life-speed.

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No time for nostalgia, everything is going full speed ahead!