
Thursday, November 12, 2009
Rain

Friday, November 6, 2009
Advent devotional
What Remains
After the hoopla,
the cards, and the lists and the shopping,
the anguish
of choosing gifts for all and sundry;
after the baking and parties and eggnog,
the cookies and candy and
the well-documented visits to Santa;
after tree and lights and music,
the midnight magic of a semi-darkened church
with its candles and carols and greetings;
after the perfect storm of people, paper, tape and tags
that we call Christmas
is finally done…
When the last child falls asleep,
sticky-mouthed and cranky
from too much of everything;
when the last airport shuttle has departed,
and the final car abandons the driveway;
when the guest room is empty,
and the boxes crushed,
and the last strand of ribbon
trails out of the trashcan;
when the tree lies, dry and exhausted,
at the curb for pickup,
its ornaments boxed and stored;
when normal comes back from its Christmas vacation…
What remains
is the memory of a baby
and the promise and the hope He brings.
What remains,
even when the world returns to black and white
from the red/green/sparkly snow-globe of December,
What remains,
like a warm, sweet treasure in our hearts,
even in the depths of disappointment,
discouragement, and dreary day-to-day,
What remains is this truth, this wonder, this blessing::
He is here, and dwells among us.
Wednesday, October 28, 2009
Adoption Day poem...

Family
Laughter, first.
but also
disagreement and compromise;
breakfast, lunch, and sharing.
Being together , being apart.
Soccer games and baseball
and drama, always drama.
Inside jokes and secret smiles.
Chores and jobs and the peripatetic car.
Washing windows, mowing lawns,
riding bikes and jumping rope;
and laundry, oh, the laundry!
Late-night movies, Saturday cartoons.
Hot chocolate on a winter’s day,
and popsicles in the summer.
Being part of something bigger
than yourself alone.
Teasing and scolding;
flower gardens and backyard swings.
Toys and hand-me-downs,
roller skates
and notes from the teacher.
Forgotten homework, remembered birthdays,
Grandma, Grandpa,
aunts, uncles, cousins.
Holidays and holy days,
Mothers’ Day and Fathers’ Day --
and
for all the rest of the year,
hearts around a kitchen table.
Family.
Wednesday, October 21, 2009
Back to Work
I can tell that fall is here, because, once again, requests are coming in for the services of the poet laureate. Yesterday, I visited Hammond Middle School; I have a poem pending for Adoption Day (if the requester ever contacts me again...I failed to write down her name and number, and instead, asked her to email me with the details. Still waiting.) In addition, I have a reading scheduled for another group next Tuesday, and had a request this morning that I was obliged to turn down, due to a prior family commitment that week.
Monday, October 12, 2009
Windows
Saturday, September 19, 2009
Things
In the process of decluttering my house--a Sisyphean task, for sure--I keep encountering things that I've saved because of their stories: where I got them, who gave them to me, the places they remind me of...I know, I know: memories are in your head, and getting rid of the THINGS doesn't rob you of them. But. There's something to be said for being surrounded by your memories and souvenirs. I don't know about anyone else, but I tend to forget things. Sometimes it takes something concrete to cause that memory to bestir itself. A book, a picture, a piece of jewelry--they all are able to kick-start a trip back to wherever they came from. They are a sort of portal to the past, where people and places and experiences come alive again.
A History of Things
Who will know,
when I am gone,
that this hooked rug was the one inside the door
of your great-grandmother’s pantry,
or that this turquoise stone and silver
spiral ring
was the first present your father gave me
on our honeymoon, as we browsed through Santa Fe?
Will anyone see this rug we found in Seville,
or remember buying the rabbit painting in Detroit
when we were killing time before the Farley wedding,
or tell the story of the Dutch “painting” and Windsor rocker
we found in Rancho Santa Fe?
Who will name the faces in the album
and the scenery we captured,
or know how we bought this wooden bowl
at that shop in Lake Louise,
or that I won this red enamel cookware
in a contest on a TV show?
As I walk through
this house of small memories
that built the life I’ve loved,
I can read so many stories:
the places, people, trips, events,
and bits of everyday…
Perhaps I should mark them all
with tiny unobtrusive notes,
for who will remember as they pack my things?
Perhaps not even I.
Friday, September 11, 2009
Cooking 101
I am beginning to figure out that, after 40 years of doing it, I know very little about cooking. This is absolutely inexcusable, particularly considering my scientific background. For forty-odd years, I have been assembling and mixing ingredients and accepting that sometimes things work, and sometimes they don’t. You’d think I might have had just the least smidgen of curiosity about my failures—but…no. I just put those recipes behind me and tried something different. What happened to my spirit of experimentation, my scientific method, the old routine of isolating variables and pinning down the guilty parties in the experiment? I dunno. I guess that I fell prey to the generally-accepted-by-students ‘cookbook’ style of experimentation. I guess there’s a reason for that terminology.
Behind this epiphany is a confluence of two events: first, I watched Alton Brown’s program on the Food Network. The guy is a nutcase, but he has an engaging way of actively researching a recipe and figuring out what makes it tick. The episode I caught was his quest for the perfect cupcake, which took him from today’s obsession with designer cupcakes back through the history of cupcakes, and finally, to what makes the perfect cupcake. The historical and cultural trivia reeled me in, and his cupcake analysis taught me a number of lessons that I’m itching to put into practice the next time I’m called upon to produce cupcakes. Which may be never.
Second, I picked up a magazine: American Classics, put out by Cook’s Illustrated. Okay. I admit it. One of the things I NEVER make is fried chicken. I am incapable of producing decent fried chicken. And, while I know it’s not good for us, I would like occasionally to be able to serve it. Where better to find a foolproof (and I mean that literally) recipe than in a magazine purporting to deal with American Classics? I got more than I bargained for.
As I paged through the magazine, I found recipes for all sorts of items, but…in addition to the recipes, I found serious articles explaining the characteristics most prized in the dish and how to obtain them. This was serious research and experimentation, analysis of methods and ingredients and procedures. These food scientists were actually cooking, evaluating, discarding and re-working recipes until they got the desired results. After all these years, someone was doing the science!
Naturally, I was stunned by this approach. One would have thought that I’d have embraced it long ago—but the fact is that cooking is too labor-intensive and time-dependent for me to work at a recipe till I got it right. Far easier to try, fail, blame the recipe and find one that works better. Far easier to forsake experimentation (where one’s family might tire of the search for the perfect corn muffin) and move on. Which is what I have done for lo, these many years.
In any case, I read the background on key lime bars, and followed the trail of the intrepid food scientist who was tracking the perfect crust, the perfect filling, the perfect garnish. Along the way, I learned why she did what she did. I followed her procedure, and produced the best key lime bars I’ve ever tasted. Man, there is something TO this science thing!
Who knew that key lime juice and fresh Persian lime juice could be used interchangeably? That the bottled variety of either produced a trace of bitterness in the filling? Why do you use condensed milk in this stuff? Who knew that a little cream cheese helped the consistency of the filling—or that an egg yolk improved it, but a whole egg didn’t?
What makes this all even more interesting is that I now see why certain recipes have specific directions—and I can guiltily remember taking shortcuts and being disappointed with my results. Telling me authoritatively to do something encourages me to rebel; telling me WHY to do something in a particular way gives me the option to take the shortcut, but lets me know why it might not be the best idea.
I am now ready to plunk down my money for a subscription to Cook’s Illustrated, and cancel my ladies’ magazines. (Well, I might have to keep Southern Living and Sunset: they have test kitchens…) I am far more interested in their analyses—and recommendations!-- of ingredients and tools than I am in what Julia Roberts has to say about being a mom, or whether Brad Pitt changes diapers in the Brangelina household. This is science I can use.
I’m a tolerable cook now, but with the strength of science behind me, I might become an amazing cook. I might even learn how to produce that American classic—fried chicken.