Month: July 2017

Day 73: Enough Time

Day 73: Enough Time

Said the wise man to the maid:


“There just isn’t enough time.

Forget about minutes,
there aren’t enough years
to share what I’ve learned
through fist-fights, lovers, wins, and tears.

I don’t have much to give you,
I don’t have much to say,
I have no truth that’s truth pristine,
just clear account of all my days.

There is no gold inside of me,
but I have wealth in history.

My bang ups and my F-ups,
my ridiculous successes,
the choices that weren’t left up

to me –

– and some i failed to see.

 

The hurts that hurt but never showed.
The gifts that slippery fate bestowed.

 

I will not tell you not to lie,
I will not tell you not to cheat,
I’ll not prescribe or specify
technique for good life on repeat.

But I will tell you this:

I’ve got your back
I’m on your side,

no end,

beside.

I won’t see
your every step and stumble
nor be near every catch and fumble

I won’t.

But you’re strong
and you’re able

so don’t

you

worry

about

you.

 

There’s a lot of life that’s left to live
and few of us will take it.
Just don’t wait till you’re my age ‘cause
there’s no gain to fake it.

It is a secret ‘tween us now,
though everybody knows it;
and only those who keep their spark
will live a life that shows it.”

 

Day73_EnoughTime


Day 72: Rumble

Day 72: Rumble

there’s a storm rolling in
over there
coming here
and in not so very long a time
it’ll land

it’ll bring rain in white rocks                  down

it’ll bring fire in bright rods                                    up

up from the ground

 

and if you move far enough out
of yourself
of the house
of the box

and away from the noise

– all that noise –

you can hear it rumble.

 

‘cause a storm doesn’t just come upon you.

it growls,
low, and without breath,
in ceaseless roll.

it takes the ton pounds of clouds,
undulating and thick,
and puts them down into your gut.

it drives into the earth, and up through your legs, till it sits in your hips
and tightens the grip
on the wind that’s left
in your lungs.

 

It takes the air and stills it,

takes the eye and fills it,

with arrangement while it hovers you

in grey and green it covers you

in mutable, mercurial dance

as you stand there, fixed. entranced.

 

see it swelling

feel it floating

moving like smoke,

undissipating

and strong.

and when it passes,
you wonder how anything so big
could be

gone.

Day72_Rumble


Day 71: Strong

Day 71: Strong

I can bench.
I can press.
I can curl and lift and squat.
I can run until my lungs burn and my thighs turn to fire at the knee.
I can pull in water till the air escapes from me.
I can hold the ocean back behind my lips and never utter

what I know.

what I feel.

what I want.

I can acquiesce to sand
and let those things fade away
like foam trails from fading tides.

 

but the weight of not holding you?
this, I do not bear well.

strong is as strong does.

some days my strength is shown in what I cannot do.

Day71_Strong


Day 70: Some Kind of Home

Day 70: Some Kind of Home


 

it’s the WAY we’re living it,
it’s not the where we’re living it,
nor the who we’re living it with.

 

i have met so many people who feel isolated or lonely
in a crowd.
on a farm.
from a city.
from an island.
in a daze.
married.
not.
single.
searching.

all of us –

we all want for something  –

out there.

 

but possibly,

it’s not there.

never has been.

it’s here.

close your eyes,
put your hand on your chest,
breath in.

yeah.

there.

right there –

it is.

 

it’s history and memory and future and dream and all the wonderful things that happen without having to ACTUALLY happen to be real. and shared. and remembered. and felt.

there are only a few people you can share that with
and you don’t even need to be with them to feel it,

but there are a few.

living,
dead,
near,
far,
close by and barely out of reach,
but never,
not ever,
forgotten,

there –

some kind of home does live.

 

Day70_SomeKindOfHome


Day 69: Skin on Steel

Day 69: Skin on Steel


 

When you wake to the sound of strings
you forgot you haven’t heard –

I haven’t heard  –

that sound for so long.
so many years.

 

skin on steel,
slide and grit,
that pic,
that pic,

 

has been the song to my chop wood, carry water
for countless hard-worked days.
o how that cadence kept my back from breaking
under all the weight-

-under all that water and wood.

but the music went, one day.
duty died it away.
the beat went still
in that boy,
in that heart,
in that bedroom,
and the safe, blue, dark.

 

but I kept           moving

i        kept

moving

i kept

somewhere, that song,

 

in my chop, wash,

carry, knead,

beat, brush,

bandage, seed,

hurry, hurry, hurry,

I kept it for you.

I keep it still.

 

low tones rising
high voice crying
accidentals warning:
give heed.
the song will change again.

plucking braided rhythm
it’s the first time I’ve been with’m
in years maybe, who knows?

When you finally, finally say
with note and strum and chord
who you were,
who you are,
who’s the who you’re moving toward,

play, baby, play,
‘cause I can hear you now.
it may be I would stay
if that song you would allow
out of you and aching,
all defenses breaking

when you play.

play, baby, play.
it might be I would stay
if there were someone here beside

and singing too.

 

Day69_Skin On Steel


Day 68: Ginger Rhubarb Beignets

Day 68: Ginger Rhubarb Beignets

Oh yes. This is happening.

Now that your Ginger Crème Pâtissière and your Brioche dough are both chilling in the fridge, it’s time to make some magic…


Step One

Take the Ginger Crème Pâtissière out of the fridge so it comes to room temperature.

Make the Rhubarb compote with these ingredients:

Day68_Rhubarb Compote Ingredients

  • 3 cups chopped fresh rhubarb
  • ½ teaspoon ground ginger
  • 2 ½ Tablespoons sugar
  • ½ teaspoon orange zest
  • 1 Tablespoon cornstarch (not pictured)
  • pinch of salt (not pictured)

Throw all of the ingredients into a medium sauce pan and cook on medium heat for 10 minutes until the mixture is thick, but the rhubarb does not break down.

Set it aside and let it cool.

 


Step Two

Work the dough. If you made the full batch of brioche, you’ll need to divide and store what you’re not going to use today. Your dough should look something like this when you pull it out of the fridge:

Day68_Risen Brioche

Toss flour on the surface and dip a pair of kitchen shears in flour, and cut the dough into four sections.

Day68_Divided Brioche

Then wrap the three sections you’ll not be using in cling wrap. I like to weigh and label them accordingly so I know what I’ve got to work with when inspiration strikes.

Day68_Divide & Freeze

Freeze these for up to two weeks (though if I’m honest, I’ve had them frozen for about a month and still had good results.)

Then, set up a beignet making station that has all your equipment and ingredients ready to go:

Day68_Station Set Up

  • cutting board
  • rolling pin
  • flour, for dusting
  • small dish of water
  • dough
  • rhubarb compote
  • ginger creme
  • scoops or spoons for “dolloping”
  • cookie sheet or tray lined with was paper

 

Smooth the brioche dough by pulling down on the sides and around to the bottom of the dough ball. You don’t want to knead the bread or you’ll loose the air pockets that have been growing in the fridge.

Day68_Roll the Dough

Lay it on a floured surface, flour the top and roll it out to a 1/4” to 3/16” thickness. You want this as thin as possible but that will still hold your filling.

Day68_Rolled Dough

Divide it with a pizza cutter or knife

Day68_Divide

and fill it by placing a dollop of Ginger Crème Pâtissière in the center, with a dollop of rhubarb compote,

Day68_Fill Pockets

and folding it onto itself.

Day68_Seal Pockets

To make the seal secure, I dip my finger in the water dish and gently trace around the edge of the square. It helps the bond as clay in pottery. Give it a pinch, set it on the wax paper and let it rest for 15 minutes.

Day68_Rest


Step Three

While you’re resting your beignet, heat your oil in a Fry Daddy or deep pot with oil. I use an organic canola that runs clear:

Day68_ClearCanola

…this is after two rounds of beignet frying. You can use any high heat oil of your choice. Some (not all) coconut oils are nice, too.

You’ll want the temp to stay around 360°, and you’ll know if it’s too hot or cold by the color you start getting out of the beignet. If it turns too dark too soon, lower your heat, but if it doesn’t sizzle when it drops in, give it some more.

Day68_Heat Oil

Drop your little dough balls in there for about two minutes,

Day68_Fry

and then flip them when the color is nice and golden. Give it another minute or two. The eye is the judge more than the timer on this one.

Day68_Flip

Use a slotted spoon or spider to lift them onto a drying rack.

Day68_Dry

Don’t let them cool too much! After the oil has dried, sprinkle with powder sugar, plate it, and let some vanilla ice cream melt next to the heat…

Day68_Enjoy!

…it’s a good way to go.


 

Day 67: Let Them Eat Cake

Day 67: Let Them Eat Cake

Technically, Marie Antoinette said, “Let them eat brioche.” Which is NOT cake. It’s bread. But it’s really rich, delicious bread…

Now that you have your Ginger Crème Pâtissière chilling in the fridge, let’s make some brioche dough to put it in.

 

This is my version of brioche, inspired by a combination Rose Levy Beranbaum recipes, and Jeff Hertzberg and Xoë François’ techniques. I streamlined some of the time intensive aspects of traditional recipes, but kept the buttery and cake like taste. This is absolutely the EASIEST brioche you will make.

This makes four loaves of brioche, which can be frozen for later use, but you can easily halve or quarter the recipe for less. You’ll need one large plastic tupperware (about 8 quarts if you make the full recipe) with a lid.

Ingredients:

DAY67_Brioche Ingredients

  • 1 ½ cups water (room temperature)
  • 1 Tablespoon active yeast
  • 8 large eggs
  • 1/3 cup honey
  • 2 Tablespoons sugar
  • 1 ½ cups melted butter
  • 1 pound, 2 oz. pastry flour (3 ¼ cups)
  • 1 pound, 3 oz. all-purpose, unbleached flour (3 ¼ cups), not pictured
  • 1 Tablespoon salt

 

Combine the water, yeast, eggs, honey, sugar, and butter in the tupperware and let it sit for 15 minutes to activate the yeast.

Day67_Wet Ingredients

Then add the flour and salt

Day67_Mix in Dry

and mix with a wooden spoon until you get a wet dough that looks like this:

Day67_Mixed Dough

Seal the tupperware and let it sit on your counter at room temperature for two hours, until it doubles in size.

Day67_Seal and Rise

Throw it in the fridge until tomorrow…

…you are gonna like what’s coming.

 


 

*this dough must be chilled before using and is even better after a day or two of resting. The flavors develop quite nicely in the cold and the dough is much easier to work with.

Day 66: Ginger Crème Pâtissière

Day 66: Ginger Crème Pâtissière

When thought gets too heavy and lessons come too hard, I’m pretty sure French pastry is called for. Eee Gads, I’m sick of hearing myself think; it’s time to make busy the hands…


Crème Pâtissière is about the best custard I’ve ever had with fruit and as I have a ton of rhubarb in the freezer begging for invention, we’re going outside the customary creme box and adding GINGER. Lots and lots of spicy ginger.

 

Ingredients:

Day66_Ingredients

  • 2 cups milk
  • 1 Tablespoon freshly grated ginger
  • 1 teaspoon ground ginger
  • 2 Tablespoons Kirsch (cherry liquor)
  • ½ Tablespoon vanilla
  • 1 cup sugar
  • 5 egg yolks
  • ½ cup pastry flour
  • 1 Tablespoon butter

 

Begin by bringing your milk to a boil in a small sauce pan. As soon as you see the steam rising, throw the fresh and ground ginger into it and let it simmer gently, not allowing it to scorch.

Beat the egg yolks with the sugar on high until it turns soft yellow and thick, about 2-3 minutes.

Day66_1:CremeEggsandSugar

Beat the flour into the egg yolk, sugar mix.

Day66_2:AddFlour

In a SUPER slow drizzle, gradually add the boiling milk to the egg/sugar/flour mix – tempering the eggs so they don’t cook – like so…

Then transfer it into a medium sauce pan and whisk the Dickens out of it over a med-high heat. Once it comes to a boil, put the heat to low and continue whisking for 2-3 minutes. This is the forearm workout of the month, but don’t give up or your crème will curdle and burn.

Once it’s thick and shiny, remove it from the heat and add the butter and Kirsch.

Day66_3:Whisk

Put it in a container and cover the top of the crème with cling wrap so it doesn’t form a skin.

Day66_4:Cover

Throw it into the fridge for at least 4 hours, but preferably over night. It’ll keep for a week in the fridge, but can also be frozen after it chills.

Day66_5:Chill

Stay tuned, we’re gonna do something yummy….

 


 

Day 65: Born To Rock

Day 65: Born To Rock


I’ve never had many memories of my childhood. But as I grow in years and witness my children growing in theirs, some faded images of youth are making their way to my mind’s eye and heart’s ear.

One that recently came to me dates back to about age 12: I was visiting my step-grandmother in Arizona. I hadn’t met her very many times. She was a nice lady, but we had little understanding of one another. I remember getting sick. I remember a pain in my gut and a weakness in my head. I remember being afraid that I was ruining vacation.

This woman – her name is Ethel – she sat down in a rocking chair and told me to sit on her lap.

Now, I was 12 and I was no dainty 12. I was already aware of being the tallest girl in class who outweighed most of the boys and was extremely cognoscente of my mass.

She rocked me. It seemed like hours. She wasn’t afraid of my weight. She wasn’t afraid of projectile vomit. She wasn’t afraid of a ruined vacation. She rocked that bug right out of me.

 

You know, I don’t remember anything else about that “vacation” and though I’m sure there was a lot of money spent on souvenirs, I recall only that moment.


Fast forward to age 27: it was the morning of my wedding. I had spent the night at my folks’ place where we’d all head to the church together. As I came downstairs, groggy from last night’s rehearsal dinner and aiming for the coffee pot, my step-mom, Ethel’s daughter – her name is Jane – sat on the couch and told me to sit on her lap.

A MENTAL PICTURE:
Jane:
5’4”,
maybe 100 pounds
(if she’s carrying a bag of groceries),
legs criss-crossed
so she could put me:
5’9”,
at least 140
(without groceries),
in her lap,
wrap her arms around me,
and sway.

 

She rocked me. It seemed like hours. She wasn’t afraid of my weight. She wasn’t afraid of spilling coffee. She wasn’t afraid of getting to church 5 minutes late. She rocked those prayers right into me.


 

Fast forward to tonight: I heard my daughter crying. I couldn’t tell you about what. I still don’t know. But as I stood there with my mouth full of toothpaste, and the laundry timer going off, and the list of “to-do-before-bed” unsurmountable before me, I heard that sound we humans utter that says, “I hurt.” It wasn’t the “I-didn’t-get-my-way” whimper. It wasn’t the “please-someone-notice-me” wail. It was the sound that we make when we ache in deep places. And my daughter made that sound.

I picked that girl up – all 10 years of her – and leaned her into me, and I just let her cry. And I rocked her. It didn’t seem like hours. I wasn’t afraid of the weight. I wasn’t afraid of the snot and the drool. I wasn’t afraid of the hours I’d spend past bedtime getting things done. I rocked the sad right out of her.


And tomorrow?

Tomorrow she’ll wake up and maybe not remember anything else about this whole summer, save the feeling of being rocked when she didn’t even know she could be.

 

Day65_BornToRock


Day 64: Garage Band

Day 64: Garage Band


Absolutely THE DEEPEST RABBIT HOLE I have ever gotten sucked into.

So, garage band… I have NO IDEA what I’m doing but I had a BLAST and recorded one of my favorite songs with melody, octave melody, harmony, descant, and chords. I couldn’t figure out how to mute my vocal count in, I’m pretty sure my levels are all messed up, and it’s possible that recording with the mic that’s built into your computer is not the best option, BUT! I don’t care.

I had fun.

This would be what five of me would sound like in a room…..

… and I ALMOST played it in tune! (almost.)

 

The song is a Scottish Tune, “Da Slockit Light,” meaning “The Extinguished Light.” There are many tales of its origin meaning, but the one I like best is that of the composer, Fiddler Tom Anderson, walking along a high road and looking down upon his village in the Shetland Islands. The little town that had once bustled with community was quiet, as so many had moved away to cities and business. He searched and saw no lights in the homes of those he’d lived, loved, and grown with. The lights were extinguished. He was filled with sorrow for those who’d left and gratitude for having known them, and he played this…

 

 

Day64_Village At Night

 


P.S. My new definition of BRAVERY: being impervious to the imperfections that abound in our work, in hopes that by sharing them as “works in progress,” we remove the pretense that until flawless, we should hide or cower under the assumption that we’re not worth listening to. BAH! I’m over it. Cakes fall, butter melts, strings break, bread crust and vocal chords crack. As long as we’re eating and singing together, I think it all sounds pretty good.

P.S.S. Thank you, Jacob G., for arranging these wonderful lines in bass clef for the Treble impaired!!!