Keeping Watch

Now that everyone seems to have the technology to make cheap watches (which I must designate in my heart mere instruments for marking time, not timepieces), I get to wondering whether the beauty of true clockworks will always be preserved or will only serve as curiosities and fodder for art. That precision we take so nonchalantly to be ours is a museum of measurement and the poetry of a mechanism we should keenly regret to lose if we value something more than the rigid math of time, the seamless meeting of Doing and Deadline.

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Be Cool, Man, be Cool

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Yep, it’s December. I know this from looking at the calendar, and various people have assured me of it as well. But the weather sure isn’t contributing any confirming info to the mix right now. It’s still been in the neighborhood of 80°F (26°C) nearly every day. This is December? My little old northern-born soul is mighty confused.

The garden is confused, too. It’s finally cool enough overnight that the tenderest greens have wilted back, but there are still roses blooming in the area, and the grass has only slowed its growth, not stopped. Even the migratory birds seem to dawdle in the air rather than hustling off to more southerly climes. Who needs to go to warmer places when it’s still warm here!

I suppose I should enjoy the option I still have to do things like garden without frying myself or paint the front door and know it’ll dry in a couple of hours easily. But what this old broad would really enjoy is getting back to weather that both keeps me from frying whether or not I garden and perhaps even lets me keep my cool indoors and while lounging around. Maybe I should just grab a popsicle, turn up the fan, and remember that life in Texas is a whole different universe of experience than any life I’ve had elsewhere. Not a bad thing in general, after all.photo

DI-Why-Not

Here at the ol’ Sparks Ranch (well, just a ranch-style house, but we are in Texas after all), DIY projects happen for a variety of reasons, but there are three main motivators that have the best chance of eventually getting me involved in them. The first is that I get, ahem, the spark of an idea for something that could be better than it is. The second is that I don’t often have the moolah to purchase such an item or bit of action ready-made and fabulous. And the third is that sometimes just the right piece of the puzzle arrives on my doorstep to nudge me into  motion after all.

These three inspirations converged recently when my longstanding desire to spiff up our built-in bar–an item I’d never been accustomed to having in my home, but what the heck, it came with the house–complicated by my unwillingness to spend much on the project, met with the gift of our renovating next-door neighbor’s removal of the built-in bottle and stemware rack from the bar in her house. (Thank you, LM!) As our houses are of similar vintage and share close cousins of the woodwork stain variety, the ejected cabinet was a close enough match to those already in the lower half of our bar to make a fine fit.

What began as a modest set of lower cabinets, a set-in [and nearly stainless] bar sink with a cheap but functional faucet, a nasty very fake looking ‘wood’ laminate countertop and some glass shelves on a simple bracket style rack is now, I think a reasonable bit better: it’s both a fair amount more functional and a little less sketchy looking, and I think I won’t be quite so worried about keeping it closed constantly as I had been in its shaggier state.

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Homely yet functional. Kind of like me. But I always want to be a little better, so why shouldn’t my house!

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Now, with more storage! And a little bit more finished look, despite its humble beginnings.

What I did: first, I remembered that I’m now over half a century old and therefore should not lift a couple-hundred-pounds cabinet up and bolt it into place solo, something I would undoubtedly have been dumb enough to try in times past. Okay, and I was silly enough to lift the thing onto the counter by myself before I decided that not being hoist on my own petard was a really appealing concept. So after I cleared all of the previous bits out of the spot and plugged up the screw holes from the old shelves, I hired a carpenter friend to come and heft the oak box up, herk it into position, and bolt it generally in place with me. I’m cheap but not [entirely] insane.

I masked off the space and did the most gruesome part of the job: prepping and spray painting the countertop and the lower half of the walls, along with the sink and faucet, with my old friend Hammerite paint in the bronzy brown hammered finish. The walls and hardware (including the light switch and outlet) were all in extremely rough shape and it seemed to me the better part of valor to just embrace the rugged look and be a tiny bit old-school industrial in style. Then I brought in all of the scraps of trim and moldings I had left over from our previous reno projects here, along with my little hand-saw and miter setup, and pieced together some legs to support the front of the already weighty empty cabinet and horizontal supports for shelves over the sink, cut two short shelves out of a couple of old bookshelves no longer in use elsewhere, and then trimmed out the whole conglomeration. Under all of the paint, if you look too closely, you’ll see that it’s one wild concatenation of mismatched trim profiles and caulked, spackled, sanded and glued odd parts, but I did my best to pull it all together with the finishes by painting the bottom half all in Hammerite and the top half (including the ceiling) in plenty of primer and a finish coat of satin latex in simple cream.

I borrowed a couple of unused curtain rod finials to hide some of the weirder joinery at the corners and loaded the cabinets, and I believe I’m now within an nth of Done with this particular DIY. Or, if I’m to be honest, I suppose I should admit it’s DIM (Did It Myself–and yes, dimly enough). I just took the globe off of the ceiling light and stuck a reproduction Edison bulb in the fixture for now; eventually, I’ll want to either move the fixture itself or get a swag to relocate the bulb over the sink, so it doesn’t sit right next to the wine rack and heat it up, however briefly I keep the light turned on in there. And I’m going to put some of those little chalkboard labels on the front of the ‘new’ cabinet in those flat spaces so I can write in what’s in the rack and change it as the inventory changes. At the moment, I’m done with what I have materials on hand to do, so I think I’ll just enjoy it. Probably ought to sit down and have a drink!

Cheers! Sláinte! Salut! Prost! Egészségedre! Here’s Mud in Your Eye! Skål!photo

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So Much Better than the Alternative

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I know I’m rough around the edges, what with age and wear and rust,

But I like the character antiquity imparts; it must

Seem strange to you who have such beauty, youth and grace, you smooth of skin,

Bright of eyes and freshly laundered whippersnappers–my sole sin,

If sin I have, is being ancient and well-lived and storied; still,

I think your sympathies will shift as you get older. And you will.

If you don’t, rough luck, poor suckers, and I pity you the trust

You had in your youth and beauty, come the day you too will rust.

Better to have aged and crumbled, to have faltered, dim and grey,

Than to croak and to have tumbled. ‘Old’ beats ‘finished’, I would say.photo

Foodie Tuesday: I’m Roasting! No, I’m Frying!

 

photoOh, I know, you all thought I was having hot flashes again. [Not that I wasn’t.]

But it’s Food Fun day again, and I’m referring to cooking edibles this time. Old broads still gotta eat.

And since much of the time I am thermostatically challenged myself, I generally try to find ways to make the hot foods I’m preparing require the least possible amount of time putting me in near contact with the oven or cooktop. Why risk further overheating, of either myself or my preparations, should I need to stray far afield from the heated zones of the kitchen.

One fairly easy solution, though it seems somewhat counterintuitive to me, is to roast or fry food. Yes, they’re relatively high heat methods of cookery. But by using them, I can usually evade the stand-and-stir duty: do all of the prep before even turning on the oven, then tuck the food into the would-be fiery furnace, set the temperature and timer, and head off to cooler climes until the alarm sounds for my triumphant return to check and/or finish the dish, and serve and/or eat it. Simple as that.

Roasted beetroot, for example, a nice way to enhance the flavors and textures of a cool late-summer salad, gets cleaned and quartered and then needs nothing more than a small amount of fat and perhaps a tiny bit of seasoning before it pops into the tanning booth. Goat cheese is delicious when lightly coated and shallow-fried, even if like me you’re not quite the culinary artist to present it with perfect Cordon Bleu pizzazz, and it takes no more than a couple of minutes, tops, at the cooker to brown that fine crumb crust.photo

Roasted Beetroot and Goat Cheese Salad

Scrub and quarter a handful of medium-sized beets. (Clean and save the greens and stems.) Toss the beetroot pieces with a little fat (oil or melted butter; I used coconut oil to keep its noticeable flavor to a minimum), salt and pepper and scatter them in or on a baking or roasting pan. Since I was making such a small (2-person) meal, I just made a pseudo-pan out of heavy aluminum foil to keep any juices from dripping around the oven. Roast the roots at 350°F just until tender–10-20 minutes, depending on your oven and the size of the beet pieces.

Meanwhile, pat 1/2-cup batches of cold chèvre (goat cheese) into patties and coat them with coarse almond flour, pressing it in on all sides. Quick-fry these in a little butter in a nonstick pan over medium heat. You can see from my photos that I am far from adept at this part, so mine look less like haute cuisine than like something unearthed at Herculaneum, but I assure you, they taste quite fine.

Using in tandem these two homely yet highly edible items plus a small assortment of others, you can quickly assemble a presentable version of some hotshot chef’s beetroot-and-goat-cheese concoction and your stomach will not be critiquing the view anyhow. My version, this time around, consisted of a few of the tenderer, prettier beet greens pared down to the leaf and laid on the plate, a bit of peeled cucumber slices arranged in a green frame around the rest of the plate, and all topped with the chèvre rounds and roasted roots and a sprig or two of fresh dill. I’m sure that roasting any sweet enough veg or tuber–sweet potato, carrot, pumpkin, parsnip for example–would make a similarly fine complement to the bright, fresh taste of the cheese, which in turn could be substituted for with any nice salty/sour cheese, undoubtedly.

Which of course leads me to another hot-weather or hot-mama advantage of this preparation: the leftovers (if any) lend themselves to innumerable variant cold, cool or room temperature dishes that can be popped out of fridge or freezer next time the climate or one’s overheated innards require such things. Behold tomorrow’s dish: minced beet greens and stems, steamed quickly in the microwave while the beetroot was roasting, and now blended with that remaining diced vegetal goodness, some leftover quinoa, some diced dried apricots, a few pine nuts, a little orange dressing . . . and the beet goes on . . .photo

 

Rust in Peace

 

I flatter myself that I am improving with age. This morning’s Wordsmith offering from the fabulous Anu Garg of A.Word.A.Day was ‘crepitate’–one of my very favorites, thanks to the also fabulous S.J. Perelman‘s introducing it to me in the context of one of his typically scintillating, outrageously funny tales. I was reminded that crepitation refers to the creaking cracking popping grinding and other percussive noises of dusty old age, and that, not at all surprisingly, Perelman used it in self-deprecatingly hilarious description of his own antiquated joints as he gave what one must assume was–despite his stated intent of dash and panache–a dance demonstration to his date that was more rusty than rakish. Having done the requisite amount of damage to my own human machinery over the years by falling over and off of things, lifting things I had no business hefting, and in turn, turning, squeezing, smacking and otherwise torquing various portions of myself just enough more out of sync and syncopation that it’s remarkable if I only creak and don’t fall into syncope or crack up altogether.

So, whether dancing or just shuffling my slippered way around the hallowed halls of home, I consider myself  very fortunate only to ‘boop, whoosh, queel and grake‘ like another of my pantheon of fabulous wordsmiths, James Thurber‘s, old family car, and not to simply disintegrate wholly on the spot. Grey hairs? Bring ’em on! (Best color of hair I’ve ever owned by nature, as it happens.) Wrinkles? Oh, my, yes. Smile creases are only a badge of honor reserved for people who’ve had long and happy enough lives to earn them. Aches and pains will generally come and go, with more of the comings than the goings as time passes and I forget to accommodate my crepitude a little, but by golly it beats lying around and dissipating into a dust bunny of boredom.

And honestly, lots of things get more beautiful not just in spite of but because of their evident age, so why shouldn’t I give it a try?photo

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Hot Flash Fiction 1: Pedigreed

I know it’s been around, arguably, for generations, but the extreme short story seems to have undergone quite the revival in recent times, being popularly called in the English-speaking and -writing world Flash Fiction. Me, I’m an old lady and slow to keep up with any sort of trend. Or, to give myself partial credit, I am so old that I was already around the first time half this stuff was popular.

Never mind all of that. In the way of condensed arts, I’ve always been particularly enamored of short forms, miniatures and compact performances that have rich enough content to hold up under speedy scrutiny yet continue to beckon one for a second and third and thirtieth look, or at the very least, to get one’s nose a whole lot closer to the subject before waving farewell. That applies to works by others (short stories, small photos and drawings, children’s books, one-act plays, songs comprising one or two brief movements, and snappy quatrains), and very much to my own productions. Since you lovely people already know full well that I have the attention span of an end-of-season Mayfly, you can easily surmise that this obsession with tiny-tude is merely a natural outgrowth of my laziness and tangential, caroming path through life.

Which is, of course, partly true. But I’ve also been known to commit to larger-scale projects and yes, in real life, honest-to-goodness fact, to complete them, too. Sometimes, I’ll readily admit, this happens at a very, verrrrrrrrrrry slow pace. But though I have made murals twenty feet wide, rebuilt gardens from the bulldozer up, written and/or drawn every single day for years at a time, my heart does retain its deep affection for the minute, yea verily for that minutiae that can happen in a minute. But only if it’s worth the effort. There are still those larger goals to be achieved and metaphorical mountains to be climbed that require my continuing attentions between spurts of compact acting. And it’s the very change from the massive to the mini that makes those idiosyncratic idioms of iota-size such excellent crevice fillers and so appealing as a respite from larger concerns.

So, old though I may be, I’m trailing in the dust of your every trend–unless you’ll allow that I am only lapping myself in circles, having written couplets, sketched 3-second figures and made one-bite desserts since I was hardly bigger than a molecule myself. I like to think that I’m gradually getting better than I was back then, at least. Practice, practice.digital collage

They were justifiably proud of their daughter’s pedigree, but it was precisely this family resemblance that first drew the unkind attentions of those catty girls in the sorority.

Foodie Tuesday: From GM to GF without Prejudice

photoYou know I’m not a vegetarian, let alone a vegan, nor do I on a regular basis obey or enforce any dietary edicts in my kitchen regarding the consumption of meats, fish, dairy, eggs, or practically anything else in the edible universe. But since I do respect the lives, health and right to believe what they believe about foods that other people have–even if the belief is patently ridiculous, like one that would, say, eat anything but my cooking (okay, there may be fine reasons for that one, too, come to think of it)–well, it means that I do think about what I eat. Surprising though that may be to anyone who has seen me hunched over my food like a half-starved grizzly just because I like it so much. Aside from the notion that I don’t mind being associated with a creature bearing (please bear with me) the wonderfully mellifluous and magical name of Ursus arctos horribilis, I can’t really make that claim. My body does express its likes and dislikes more clearly as I age.

This means that despite my blissful youth of eating every triple-scoop of ice cream that appeared before my glistening eyes without experiencing a noticeable twinge on my elastic waistband, I now find myself questioning whether a single scoop ‘every so often’ might threaten me with an equal and opposite seismic event should I waver too close to any fragile chairs or ice-covered ponds. That a stick of butter should probably no longer be considered an after-school snack. (Well, I thought about it, I’m sure.) Maybe even that the dreaded concept of Portion Control might in fact be a useful, if not lifesaving, one, particularly when applied to foods with calorie counts exceeding the sum total of my age, my IQ, plus my life savings in number. I’ll leave you to contemplate which of these numbers alone is the highest or lowest. And don’t tell me your conclusions, thank you.

Meanwhile, back in my kitchen, I stand contemplating yet another set of conundrums. I’m not convinced that a dramatic decrease in my intake of genetically modified foods is going to wildly affect my remaining lifespan or health, unless foods marked GM are in fact made by General Motors as engine lubricants and exhaust system cleaners. I’ll leave it to the more medically fragile and environmentally astute to deal with those concerns if I must. But I certainly think that if I have a reasonable choice between things grown with or without gene alteration and chemical additives and other forms of production hocus-pocus, I’ll opt for the less adulterated versions. And my gut tells me (this, more literally than might be delicate for full discussion here; suffice to say that I’m talking about both digestion and the expansion of my middle acreage) that wheat is not entirely my friend anymore, if it ever was. This is expressed primarily in a recognition that most of the wheat-based eating I have most loved over the years is also full of (mostly processed) sugar and rather high in not-so-nutritious calories and is therefore wonderfully addictive to me. I just plain eat more of what’s less good for me because it creates further cravings.

Well, let’s get to the cheerier part of this equation, at long last. Dessert again, if you will.photo

I’m gradually working to go gluten-free, or approach it more closely than I ever have before anyway, to see what cutting down on wheat or just plain cutting it out of the diet might do to simplify this one aspect of my food-related health and happiness. I’m learning to work with a number of ingredients that fill most wheat gaps in my taste, and I’m finding new stuff to like. Or is that bad? New foods to like, when I’m so ancient that I can’t just eat willy-nilly and know that there will be no consequences?photo

Here’s a simple little dinner that arose out of the experiment just recently. Small, tender (erm, check out the torn one, damaged by soft pieces of cheese) crepes made of egg, water, a touch of vanilla and a pinch of salt, folded over an uncomplicated filling of cubed roasted chicken warmed with sautéed celery and red capiscum and a whole lot of sliced brown mushrooms, all seasoned lightly with the bacon fat and butter in which they were mingled, a splash of broth, a freckling of black pepper, and a dash of Worcestershire. My beloved dinner companion was not desirous of anything further in his, so mine was the only crepe that had the queso fresco added. I think it works pretty decently either way.photo

For another easy little breath of fresh air besides merely leaving the little bit of flour out of the crepe mix, I varied our frequent-flying slaw addendum to try out a slightly different salad. Thinly sliced celery, shredded carrots and sliced almonds. A spoonful of ginger preserves, the juice of half a lime, and a couple of tablespoons of macadamia nut oil. Crunchy and clean and fresh, and a strong contrast to the soft textures and savory warmth of the crepes.photo

I’m not sure of it, but I think perhaps the meal was satisfying enough that it removed one iota of my natural craving for an actual dessert to follow it immediately. One iota, mind you. I can still envy those who can eat all the floury goodies they want without serious guilt or consequence. But there will be dessert. Many and many a time to come. It’s just that the desserts will be smaller than a triple scoop of yummy scrummy ice cream. And contain lots less wheat, I’m guessing. We’ll just see how all of this goes.photo

I’m So Worth It

I’ve never understood the horror some people have of others knowing their age. Among other things, it requires endless forms of subterfuge and denial, from falsifying mere statements of age to all of that domino-like cascade of phony documentation and historical records that must be juggled over time–though, according to those claims, that will have stood quite still. In more extreme cases, it leads to a compulsion to alter oneself to fit the imagined character of the mythical preferred age. I find lots of highly stylized and generalized and ‘flawless’ dolls unappealing, weird and creepy, and ever so much more so, living beings who have had themselves altered by cosmetic means (temporary or, in extremis, surgical) to be less age-appropriate or individual.

Yes, I do understand the urge to fit in, to be accepted. But perhaps my having felt, most of my life, that I look pretty average and ordinary–none of me either bad- nor good-looking to any extreme–makes me inured to the pain of those who think themselves terribly, awfully out of sync with others in appearance. Certainly I know that there are many who have had external reinforcement from thoughtless or cruel others that they are unattractive or unfit or otherwise unacceptable. That is one true form of ugliness: bullying. Demeaning and hate-fostering and belittling are as terrible in their way as any forms of torture, because they scar the soul just as effectively as physical abuse scars the body and spirit. And that can make anyone feel old ahead of time.

But when it comes to the simple and petty desire to deny the years spent on earth or the effects of living a full life on one’s body, skin and hair, I still don’t quite get it. I watch those hair-coloring commercials where fabulously primped and preened models assure us that those smart enough, like them, to use X brand are obviously grand and wonderful enough to warrant the expense of that harmless form of self-adornment “because I’m worth it.” Well, good on you! But it so happens that I think I’m worth just as much with my own dull dishwater brown hair sprinkled with hard-earned threads of white. Plastic surgeons are always eager to inform me that I could be smooth, cellulite-free, and have perfectly formed chin, nose, breasts and cheekbones if I’d only let them perform their magic upon me. In addition to my having seen a long parade of walking evidences to the extreme contrary, or at least extremely contrary to my own tastes, I am shockingly content to have a mole practically right in the middle of my face, one ear far lower than the other, shoulders of quite different sizes, stubby hands, remarkably pasty and slightly sallow skin, a couple of scars from clumsiness and carelessness, and–oh yeah–quite the growing collection of wrinkles here and there upon my entire personage.

Get used to it. I’m a used vehicle. I’ve driven this body through a lot of history, which, if not remarkably rough or exotic, takes its toll in bits and pieces, softening up that muscle tissue which once was a tad more taut, stiffening the formerly flexible joints, adding a few pounds here and a lot of freckles and spots there, and all of the other signs of ordinary aging. Beyond beating, as it’s said, the alternative, growing older has some distinctly positive aspects to it in my view, not least of them that I know, like and respect myself and my finer features far more than I appreciated such things in younger years. I am finite, yea, even slithering down the slope of the latter part of my life, and I will die. Before then, I plan to live it up.

And if that shows in my greying, thinning hair, my spotty memory (which was always a hair more colorful than reality anyway) and my thickening waist and glasses, my slowing reflexes and my ever speedier increase of dithering and forgetfulness, so be it. If it shows in my increasingly complex network of wrinkles, why then Good on Me. Literally. I earned all of these insignia of my fine, me-sized-adventure filled life, and if they make me look less than smooth and perfect and doll-like and youthful and conventionally beautiful, I don’t mind one tiny bit. I certainly never liked ironing anyway, and I earned the right to savor my wrinkles just as they are.graphite drawingP. S. I was born in 1960, and I still have hopes of getting a whole bunch older than I already am, if all goes well.

BOING! “Hi, Old People!” BOING!

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Never mind keeping an eye on the little ones, who's watching out for the geezers?

The neighbor kids, that’s who. They’re the ones that always know what’s happening with the ancient people next door. I know because I’m just the pseudo-grownup version of one of those little squirts. I was the one that went over to the big tall wood fence on Ryan Street when I knew Mrs Pipkin was gardening because I could see the top of our dear neighbor’s head from my shrimpy P.O.V., and piped, “Pickens, my mommy says I can play with you!” I can’t confirm at this great remove that I’d actually received such permission, especially given that I suspect, more accurately, that I was approaching my add-on grandma of my own volition–she having proven endlessly patient in answering my blue-sky questions and letting me trail around after her like a little bit of leftover Christmas ribbon.

Let’s face it: children are insightful whether you want them to be or not, and especially adept at providing their deepest insights at the most inconvenient moment possible. Which is decidedly the most entertaining as well as the most hideously dangerous aspect of spending time with persons of the childish persuasion. Witness the uncanny gift mini-people have for repeating, verbatim but utterly out of context, horrendously revealing things that their elders have previously uttered within the hearing of said small persons. There is simply no antidote for having been indiscreet around toddlers and their ilk. Part and parcel of this talent is they are marvelously gifted at cutting through the cauliflower and getting down to gritty reality in record time.

A friend and colleague once related an excellent tale of such insightful youthful efficiency, regarding a long-ago episode one of his cohorts experienced while teaching in the deep south during the era of Civil Rights‘ supposed birth. A Concerned Parent had contacted the school board with a complaint that friend Mr Krapelski was behaving in a fashion incompatible with the intents and aims of the whole Civil Rights concept, and the board felt the complaint warranted a full inquiry. Hurray for the Board; I imagine this sort of follow-through was fairly rare at the time. The approach was simple and obvious enough. Talk to the kids. So the inspectors, amazingly, did. Somebody did recognize the power of children’s keen observation.

They approached the situation with simplicity and no pre-arranged outcomes dependent on ulterior motives, and they posed the obvious questions to the class: “Does Mr Krapelski treat any of you children differently than others? Is Mr Krapelski prejudiced?” And their answer was equally simple and untainted. A pert little fellow raised his hand immediately. “No, sir, he ain’t prejudiced. He hates us all equal!”

I, though a childless person, am well equipped with nine brilliant nephews and one equally dazzling niece, all of whom in their time have provided rich stores of intelligent interpretations of the universe and its workings, from understanding the threat of the backyard swing that ‘threw’ Grandma when she stuck her toe too firmly in the ground under it (“Mormor, det er farlig!” [“Grandma, that’s dangerous!“]) to telling wildly indecipherable stories that despite their incoherence become clear (and hilarious) by way of outsized pantomime and garbled, gagging narration (the best one was about–you won’t be surprised–a gigantic sneeze followed by an even bigger booger).

They taught me about instinctively genius juniors knowing just how to make it possible for Mormor to get back up the long steep hill from the beach if she wanted to walk down there with the family after her back had gone bad (let Tristan, the beautiful husky dog, tow her back up while she held his leash–which he did briskly and without batting a pale blue eye) to why the same grandma should act as Home Base in a closely contested game of Hide-and-Seek (“because she’s the oldest thing in the house!”).

This latter is precisely the appeal of childlike clarity and bluntness, in my book: they recognize that all of us over about the age of twenty are unspeakably, unreachably, unimaginably distant in the mists of antiquity–yet this has a certain cachet with young kids: unlike, say, their teenage counterparts, they admire and respect this very strange quality of Oldness. It’s really weird, and thus somehow kind of piquant and beguiling.

My husband and I thought of ourselves as only moderately advanced in age when we were in the early fifties and just moseying into the forties, respectively. The neighboring kids put that right into perspective. They lived in the house across the fence from our apartment garage, and the young sprats spent a great deal of their spare time and energy bounding around on the trampoline next to that back fence. We could hear them flouncing and giggling almost ceaselessly–enough, perhaps, on its own to make us feel our age a little more keenly–and then one day we paused for a moment when we’d gone out to get in the car.

BOING! The neighbor kids heard our talking, through the fence. They jumped a little harder so they could clear the top of the fence and get a better look over our way. We heard them cackling and turned around. BOINGGG! We grinned. BOINGBOINGBOING!!! The biggest of the kids waved madly and yelled, “Hi, Old People!” And they collapsed on the trampoline, laughing their curly heads off, while we fell about in equal hilarity as we stumbled into the car. That was all the encounter required. Acclamation and affirmation–of childhood silliness, of punctured pompous pretend-adulthood, and of the joy of being whatever age one is, as long as it’s not taken too seriously. Can’t help but rebound from such commentary a lot higher than we were leaping just a little bit before.

Hurray for unfiltered youth! Hurray for the goofiness of happy aging! Getting old, after all, surely does beat the alternative. Especially when there are some junior wildlings handy to keep everything somewhat in perspective.

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<BOING!>