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I’d Rather be Clean than Tidy, & I’d Rather be Tidy than Frustrated

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It’s possible that, given my genetic descent from a pair of neatnik parents, I keep a slightly fussier house than average. But I must emphasize the word ‘descent’, because the Czarina of Creative Chaos and the Lama of Laziness are my spiritual parents too and often win out in the balance between controlled environment and bombing aftermath. What this means in practice is simply that I often settle (and therefore, my housemate and our guests must, too) for ‘clean enough for safety’. I don’t like any sense of living in the bottom of a rubbish tip, let along canoeing a sewer [the kind with appalling effluents in it, not the kind that makes things out of fabric]. So I think I can fairly claim that I have never–barring being bedridden–let my environs fall into utter wrack and ruin, but there are times when I’d rather let sleeping heaps lie and be satisfied with relatively germ-free untidiness than spend all of my energies on a pristine home.

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Use every tool around, and you may find sufficient space for everything. Shelves, hooks, boxes, crates, and so much more can coordinate to make everything fit together. Pretty is nice, but pretty practical suits me better!

I can’t imagine wanting to have a ‘show house’ anyway. If I can’t slouch around a bit and put my feet up on the furniture (yes, dining surfaces excepted), it doesn’t feel comfortable enough for me to call Home. All the same, I enjoy those times when I’ve been in my cleaning-tornado mode enough to find whatever I need to find without pulling all of my remaining hair out by the roots, and to have the house all spiffed up and looking its prettiest beyond merely being generally non-toxic.

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Plastic milk crates, bound together and bolted to the wall, lined with clean cardboard salvaged from packing boxes, make handy closet shelves that won’t trap dust and can easily be moved and reassembled.

For that reason, deep cleaning is not saved exclusively for the Spring, and a few spates of active reorganization throughout the year are not only helpful but refreshing. When those bouts result not only in unearthing and offloading unused, excessively worn, dated, or redundant things from closets, cupboards and spaces that ought by rights to be airier or at least better used, that is exceedingly pleasant. When the result is more practical organization, it also means that not only are things pleasanter than before in the short term but they will be easier to maintain in that state and even to return to it when the busyness of the everyday has overridden good intentions and available time for a while. I may never have that DIY-goddess glory of everything in pretty and cute and magnificent containers, all labeled alphabetically with gorgeous calligraphy and stored so beautifully that the cabinets should remain forever open and on display, but I have what I want where I want it. At least for the time being. My putative parents of Chaos and Laziness do come calling, and they’re ever so much more trouble to have around the place than my biological ones. Ah, well; I’ve learned to live with them.

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Necktie hangers and clothespin-style clips work for holding all sorts of other things and can tuck behind the clothes so no extra space is required–and all of the ‘trimmings’ are easily visible.

Money, Mayhem, Madness

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Someday I will retire. Ah, but how does one retire when one hasn’t been employed for pay outside of one’s home for a longish time, eh? How, to be more to the point, does one retire when one hasn’t been productive or purposeful or a contributing member of society?graphite drawingThe very idea is preposterous. Crazy, really. But let’s be clear here: I wasn’t really that impressive and significant a member of the workforce when I was under contract to my various outside employers. Heck, some of them might conceivably have wished to put out a contract on me. But I digress. The thing is that this idea of retirement stems not entirely from my personal lack of a job-related work ethic (a.k.a. lazypantsitude) nor even, strictly speaking, from the retirement-contemplation infection I may or may not have caught from any of those near and dear to me, who may or may not include close friends and family members–it’s simply that Issue that so many people begin to contemplate with a bit of trepidation nowadays when the world of personal finance is so volatile and the future as unpredictable as it could possibly seem. It’s the persistent and slightly frightening specter of what will become of me, of any of us, when we opt out of the workaday world entirely and attempt to live a post-employment life. Retirement, as (or if) experienced nowadays, is a mighty scary mistress, sweet as sticky toffee pudding one minute and in the very next one, raving like a latecomer to the sale at Filene’s Basement.graphite drawingYou will not be the least bit surprised that, no matter how modest and unconventional my work life has been, I am enamored enough of non-work-related occupations to desire the life of a retiree if (and when) I can lay my hands on it. So I consider, now, what it will really require in the way of planning and saving and earning and arranging between now and that magical date, whenever it may be, and am plotting a course through the intervening period that I hope will set me and my beloved up as well as can be for that eventuality. If any billionaires should happen to be reading this and simply itching to offload some of their excess samoleans into my personal coffers, of course I am willing to shoulder that happy responsibility. If anyone should be looking for some fantastic artworks to purchase for home, office, gift or birdcage-liner, I have stacks of material available for the buying. But I suspect it will take some other, further, additional and/or different approaches to actually put me in a reasonable position to retire.graphite drawingDon’t mind me, in the meantime, wigging out just a mite over the whole process. It’s how I handle mysteries and challenges. And yes, I am very well aware that worry about such a thing as retirement is entirely a rich person’s problem and thus not exactly worthy of much sympathy.  Still, I do fuss over it a bit. Since I don’t have regular skills that have kept me gainfully employed (and even when I was employed, it was mostly in academia and selling art, so you can guess how gainful that all was), I shall just have to take my own tack, no matter how tangential it is to the norm. That is definitely how I tend to operate, and I can’t imagine that my life as a retiree will be any different in that regard.

 

Toward Home and Hearth

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photoAt Close of Day

After the labor that fills the day and long before full darkness falls,

We long to gather and go away, to leave the dimness of labor’s halls

And go back home to the fireside, where supper and books and armchairs wait,

To spend the remains of eventide over soup and a novel beside the grate.

This is the way the day should end, and peace and renewal repair the spent,

Frayed souls whose work was less than friend, for whom the fire is heaven-sent–

This nest of comfort from which we roam always draws us back to hearth and home.photo montage

Foodie Tuesday: Birthday Dessert (and Boy, Wouldn’t This Taste Great with Some Chocolate Ice Cream!)

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He’s a wacky fella, my dad. One of his finest features has always been his excellent and distinctive sense of humor, and there was never any question that having a father who’s delightfully silly is one of the finest advantages a kid could have in her upbringing. No surprise that, with Mom being the sort of hospitality genius that everyone loves and Dad providing much of the comic relief in that hospitable package, our household was always a popular place among the friends and classmates of all of their children. Both were also compassionate and reasonable and practical parents, and I don’t have to tell you what a rarity that is in general, so our home was a kind of hangout-central among the school-kid cognoscenti.

Since today is the anniversary of the birth of that Hardest Working Dad in Showbiz, I am drawn to reminisce on the many years of service that my father has given as the resident chief goofus in our family.photoThat in itself is gift enough, but his life of service has always been so much broader and deeper than mere lightheartedness. As a pastor, as Chairman of the Board of Regents for a university, as bishop, and as president of a hospital board, among many other roles he’s filled in his life’s work, Dad has never taken his labors lightly, even when the best tool he had for doing any or all of these jobs may have most often been the humor he brought to the table. He’s just never been one for sitting around and letting the world rush on around him.

photoI wish I could say that I inherited a tenth of his sense of humor, let alone a hundredth of his ambition and work ethic. Instead, I guess I should thank him once again on his birthday for not only being a dandy dad but also helping to fill the requirements of the universe in these services where I may have left some gaping gaps. So thanks, Dad, from the bottom of my full heart, and may you have not only a very happy birthday but all the warmth and laughter that can be wrung out of many more years. Oh, and cake. And, since you clearly are your father’s son when it comes to all of the characteristics noted above and we all know Grandpa would have felt the cake was best completed with some, have your cake with a couple of sizable scoops of chocolate ice cream.

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Okay, this one’s not ice cream, but it’s chocolate dessert and it’s homemade. And it tastes pretty great, if you ask me. (1 ripe avocado, 1 ripe banana, 1 heaping tablespoon of cocoa, 1 teaspoon of vanilla, a pinch of salt, and honey to taste, all blended together until the pudding is smooth.)

Foodie Tuesday: Clean Hands and a Cooked Chicken

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photoNo fingers must be licked for chicken to be considered notably delectable. Still, being no stickler for any particular sort of manners, I am not averse to slurping at any remnants of good food stuck to my fingers no matter what they are or, possibly, where I am. And I find that some of the appeal of eating chicken is that it lends itself to an enormous range of edible iterations that are a pleasure in the making, in the dining, and in the finger-licking aftermath of it all. Chicken plays such a lovely supporting role to any number of costars among the pantheon of possible flavorings and ingredients that it’s never difficult to imagine yet another wondrous way to enjoy a chicken dish. Add to that the potential for re-imagining the chicken in numerous follow-up dishes if there should happen to be any left over from dinner, and you’ve got one fine, fine companion in the kitchen.photoOur friendly chicken on this occasion, a handsomely fat-breasted creature of purportedly wholly organic origins (and who am I to argue), was gently consigned, in a Dutch oven larded with a generous quantity of sweet pastured butter, and wearing a good dusting of homemade lemon salt and pepper, to lie on a bed of neck and giblets, celery chunks and quartered limes that suspended it above the cupful or so of white wine pooled underneath. The oven, set at about as low a temperature as it could sustain below the mere warming of its interior light could generate, brought the chicken up to moist-cooked interior temperature over a long, slow afternoon before being brought out from under its protective lid for browning under the broiler at the last moment. Not the fast food version of ‘finger-lickin’ good’ but rather a lengthily slow-cooked bit of tenderness that deserves hand-cleaning after the fact all the same.photoThe simple sequel to this supper can come from any number of inspirations. On the latest occasion it was pairing the chicken with some crisp-tender hash browns, along with warming some leftover marinara sauce, butter-cooked mushrooms and herbs together to create a facsimile of Chicken Parmigiana. Rather than create the breaded cutlets in the traditional style, I simply layered the slices of moist chicken next to the potatoes, spooned on some mushroom marinara, sprinkled on some shredded Parmigiano, and melted the cheese just a little to round out its flavor. Far from the heights of authentic Italian culinary art, but let me tell you, it wasn’t hard to eat all the same. Might be having some again soon, since there’s still more of that nice chicken that I cut up and popped in the freezer after roasting it the other day. Of course, I could veer off toward some Tikka Masala . . . or chicken noodle soup . . . or quesadillas con pollo. photo

Foodie Tuesday: Drink Me

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photoShe may have had quite the colorful and sometimes even delicious adventures, but Alice never had so much good fun in Wonderland.

At least, it couldn’t have quenched her thirst in the same delightful ways. Because, of course, what I’m talking about is the titillating tipple. And perverse or subversive as that sounds, I mean only that I’m referring to some scintillating drink. There are a lot of versions of it out there! Many of them are ones I’m very happy to taste, test and share whenever I get the chance. There are even some standouts I’m willing to admit are probably quite fantastic even though I’d rather never drink them myself.photoThing is, I think few of us are as adventuresome as we ought, perhaps, to be. We don’t put as much thought into what we drink as we do into our eating. More’s the pity, my friends. Why on earth should we be dullards about food or drink when there is so much tremendous, dreamy, splendiferous stuff for the choosing? Me, I’m rather chuffed when I manage to remember not only to pay attention to the details but to enhance the food and drink by finding a great complementary pairing of them. Good food? Good! Good drinks? Goody! Good combination? Better yet!photoStill and all, I must say that no amount of clever combining will save the day if the drinks aren’t magnificent right from the start. Yes, let’s just get cut to the chase: good drinks are a benison and a crowning glory and a celebration altogether. Alcoholic or not, indeed. And I adjure you, when you are serving non-alcoholic drinks at the same time as alcoholic ones, be sure to make the ‘dry’ ones as pretty or impressive as the boozy ones or someone will feel slighted. Kids, especially, but why encourage either children or sober guests to covet that which they oughtn’t have? Differentiate clearly so that those who aren’t meant to have the tipsy treats can’t mistake them for the abstemious ones. But give everyone something equally delicious and glamorous-looking, and they’ll all be happier. I know I would, anyway.

Some drinks are so lovely as-is that they require no further doctoring than to get them, one way or another, from container to mouth. Even purely good, sippable liquids, though, can be friends in combinations that make them that much more spectacular.photoThis includes liquids that are stellar as individual drinks, from water right on up through numerous juices and nectars to the top of the drink charts. It would also, of course, include in my estimation a number of brews and elixirs and decoctions that combine those original ‘root’ ingredients aforementioned into singular teas, wines, liqueurs, beers or liquors that are magnificent drinks in their unadulterated forms. But sometimes I think people get a little too prissy, if not ossified, in their reverence for such beautiful things, thinking it sinful to even consider enjoying them in new ways or combinations. Even a modestly fine Scotch, for example, is often pretty expensive and gets people intimidated out of being imaginative with it when in a fabulous mixed drink it can actually get a little life-extension by sharing the stage with other ingredients and yet still be admirably present in the mix. And as for cocktails and any other kind of mixed drinks, I have the same attitude I was taught for food appreciation: don’t put into a recipe anything (with very few exceptions) that you wouldn’t happily eat on its own. Seriously–don’t put corn syrup based imitation stuff in front of me and expect me to choose that over pure maple syrup. (And while you’re at it, gimme Grade B–the more intense the maple flavor, the better I like it.)  Don’t cook with a wine you wouldn’t drink! Don’t make a cocktail with cheap and dirty booze! Garbage in, garbage out!

Bentley Cocktail: 1 part Calvados or apple brandy + 1 part Dubonnet Rouge
on the rocks. That’s the simple classic version. But why not play with the idea and enjoy the apple aspect further by garnishing with a sprinkling of apple pie spices? Or serving the drink with salted dried-apple crisps? Or, as with many apple-eating delights, by offering sharp cheddar crisps (did you know you can make those by simply oven-browning small heaps of grated cheese and cooling them on a rack or paper to absorb released fats?) alongside to complement the apple sweetness? You can make a fair non-alcoholic facsimile of a Bentley simply with substitutions of, respectively, strong freshly pressed apple juice (I’d use unfiltered for the fullest flavor) and cream soda or birch soda.

Gimlet [‘Vodka & Lime’, as it was introduced to me in London when I was a stripling, is my favorite version rather than the gin original]: 1 part Tito’s vodka + 1 part Rose’s lime juice on the rocks. This is essentially a grownup version of a very old-fashioned fountain drink that I loved as a kid and still love, the Green River Phosphate. So for nonalcoholic versions of it you can easily either buy Green River soda right off the grocery shelf, make a homemade version with any of the online recipes easily found, or you can even be more extravagant and make homemade lime simple syrup, simmering both juice and zest into the sugar water, and mix it with carbonated water or soda. If you’re going that far, it only makes sense to use the same lovely syrup for both the ‘hard’ version and the other drink, no? And again, why not emphasize the clean lime taste with a little complement or contrast, and consider visual impact as well as taste; classic presentation is not the law, only a set of codified cues. I’m not against even playing with frozen slices of carambola (star fruit) for the rocks in a gimlet because they have a bright citrusy taste with the added element of a surprising grassy note, they look like stars, and they keep the chill in the glass in a cheery green way without diluting the drink as they thaw. The kid in all of us, alcohol-aged drinkers or not, likes a starry surprise once in a while. I can imagine it being both entertaining and tasty to put together a simple little tribute to the tertiary color triad: a sprightly, lime-y Gimlet garnished with a bold twist of orange zest and served with a batch of sweet and salty beet crisps.

Scotch and Ginger: 1.5-2 oz. Scotch poured over ice in a tall glass, then filled with ginger ale or ginger beer (sodas, sometimes fermented). When going to have a Scotch and Ginger, I’ve seen folk shudder with horror at the very idea of adulterating decent Scotch with soda, but as you can see, my attitude toward such things is more of the [OK + OK = just more of OK] vs. [Good + Good = Better] variety. The optional iterations are so many that one could drink nothing but S&G and hardly ever have the same drink twice. I think perhaps my top choices for experimentation with this might be something like the following:

S&G 1: The Macallan 12 year old Sherry Oak Scotch + GuS Grown-Up Soda Extra Dry Ginger Ale vs.

S&G 2: Laphroaig 10 year old Scotch + Vernors ginger ale (a particularly sweet and gingery soda, it’s the oldest US ginger ale still in production)photoThese are, of course, existing and well-known mixed drinks, and among the simplest of them as well. The more numerous the ingredients, the more a drink recipe can be tweaked for fun and pleasure. It’s no wonder the new recipes never cease to, ahem, pour forth. And luckily so: I know I’ll always be thirsty for more. Here’s looking at you (through the bottom of my glass)!

Just a Little Thing

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It doesn’t always require a huge investment of time, materials or effort to effect a notable improvement around the house. No matter how gifted I am at procrastinating when it comes to DIY and fix-it projects around the place, I’m always kind of amazed to rediscover how small a thing can have such large-scale impact. It doesn’t mean that I learn from my experiences enough to behave sensibly and just get the tasks done without resistance, but I seldom fail to be impressed after the fact all the same.photoTake front door painting, for example. There wasn’t anything especially unpleasant, let alone wrong, with the existing paint on our front door. It was, in fact, in good condition, and even a pretty nice color. I do like this trim color on the house in general. What was a bit unsatisfactory to me was that with such a dark color on it, the front door seemed to me to actively recede from view into the shadows of the porch rather than appearing to welcome visitors approaching on the front path.

So I decided to paint the door a sprightly and fresh color that might liven up the entry and seem a little more encouraging to anyone who might be coming to knock there. I chose an apple green that I knew would mimic the brightest greens in the plantings around our yard and complement both the existing deep green trim paint and the earthy mix of colors in our brickwork. I chose a semi-gloss paint to reflect light without glaring and make the door even more visible from the street and path.photoThen I waited. I put it off for weeks. It was only a couple days’ work to mask, prep and triple-coat the door, but I could find any number of excuses to do Other Things, even put up the also-evaded porch Christmas lights, as long as I could avoid repainting the front door. That’s how I [don’t] roll. Lazy People Unite!photoWell, I did finally get the task done. And it’s kind of impressive to me, yet again, how much this one little thing manages to change the look of the house. For the better, I think; in the name of fair play I must, of course, tell you that the manly member of the household is not yet convinced the change is for the better, but he doesn’t object so strenuously that I’m going to repaint it anytime soon. Besides, even if I do decide to repaint it, there’s no doubt it’ll take a good long while for the project to actually get done.photo

The Red and the Green

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photoI can’t help but think of the holidays as an equal-opportunity treasury of over-the-top delights for those who want to dig in and enjoy them. Seems evident to me that no matter what the origins–religious, practical, philosophical, historical, cynically greedy or purely spiritual–many holidays ultimately become part of the cultures from whose centers they spring. From there it’s a small progression for the holidays to gradually suffuse and/or be avidly imitated by hordes of people who had no previous connection to said origins. Thus we have masses of westerners rejoicing in the marvels of the Chinese New Year, loads of gentiles gathering around feasts of latkes and brisket and rugelach, and a secular Christmas celebrated by tens of thousands of people who’ve never set foot in a church.photoHappy holidays, y’all. I don’t doubt that there are some holidays, just like many other elements of the belief systems they represent, that are sacrosanct and oughtn’t to be co-opted by even the most well-meaning people, but if it’s done with a good heart and not with offensive intentions, there’s something childlike in the desire to share in everyone’s celebrations that still cheers my heart.photoI’m not even remotely related to those who go all-in to the degree of decorating every square millimeter of their homes and gardens, cooking and baking for weeks on end and stuffing the freezer to bursting, throwing extravagant parties for dozens of my closest friends, and sending out massive missives full of hilarious and heartwarming news about my astounding accomplishments from the last year and poetic best wishes for your own holiday celebrations and year to come. My version is oh so very much humbler, as of course it ought to be.photoI’m quite happy to embrace the good in any holiday that comes my way, though, so there are a few essentials on which I’ve focused my attention. Yes, there are a small number of sparkly white lights lining our front porch roof and touches of the requisite scarlet and Kelly green here and there. The holiday greeting cards that others have thoughtfully sent to us are hung on a broad gold ribbon between the living and dining rooms so as to broadcast their goodwill around the house. I’ve stocked the larder with a few favorite treats for all of us (Mr. Spousal Person, his parents and me), not least of all the requisite quantities of chocolate. Not that that item is limited to holidays, admittedly.

The best present I can give myself in celebrating any holiday whatsoever is, naturally, to surround myself with the love and joy of good company, whether eating chocolate or not. So I am sending out my best wishes to all of you lovely people for peace and happiness, good food, glimmering decorations, swell parties, and lots of love and joy throughout the celebration of all the holidays. And throughout a Happy New Year.photo

A Park, a Pond, at Peace

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photoNow that the temperatures are gradually sliding into what I consider survivable territory, it’s a lovely opportunity to go outdoors and simply take a leisurely stroll again. I was reminded of this on our little jaunt out to the west coast over Thanksgiving, when even though it was clammy and overcast and somewhat rainy it was a welcome thing to be able to step out the door and not be pushed back in by the blast furnace of the perpetual sun. I love sunshine, really I do, and I’m not sorry to live where I do just now, but it’s a delight to be able to get out and stretch my legs in the neighborhood without any necessity to dash for cover lest I turn instantly into cracklins.

This week, a walk through the surrounding neighborhood, exploring a few streets and walkways and pockets of this town that we’ve not seen before, was the perfect soother on a Saturday afternoon, and a rare treat at that. And it makes me plot further to spend some quality time over the brief winter cooling period just getting out to soak up the happy and calming atmosphere of our more tree-dense areas, our parks and lakes and ponds and the wonderful wild grasses and prairie native plants that make this such a good place to be. To simply step out on the patio from time to time and absorb the rustling leaf sounds of the backyard greenbelt and the obbligato of the birds whistling therein. To hike over to the university campus instead of having to take the shuttle just to survive the three and a half or so miles, and then once there not to need to tear indoors instantly.

I’m only too glad to have the opportunity to recall what is actually so great about the great outdoors and to relish the enchantments of a lightly ruffled pond or the distant competitive singing of a yard full of hounds or even, should I be outdoors and doing the right thing in the right spot at the perfectly right moment, to feel that exceedingly sharp joy found only when one is not enclosed by walls and roof. What a fine joy that can be indeed.photo

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