I haven’t done what I’ve been asking my students to do. I haven’t been, as my students say, when they try to take my words and make them their own, “metacognating.”
I haven’t been taking the time to reflect on my own life and recognize where I’ve been, where I am, and where I’m going. I haven’t been talking to God. Instead, I have been, as you’ve clearly seen in some of my more recent posts, unhappy. For a long time now, I’ve been complaining about how busy I am and how I can’t do all the things I want to do; however, I finally got the kick in the head I needed to get myself together and realize that, even if I had 36 hours in the day, I’d never have enough time to do all that I think I need to do. I’m not one to covet things. Not me, no. I covet verbs.
Sitting down with CD a few weeks ago helped me remember my past and where I was twenty -odd years ago, living on a little ranch, loving my horse, and playing in the treehouse with my brother. Those memories sparked others of high school in Minnesota, where my snot froze as my friends and I secretly sledded down the ski slopes after the parks closed, and of college in DC, where I met people who would change my life and worked with the crazy (Mafioso?) Italians at the florist. I remembered starting to teach ten years ago, and how each day was its own plot structure, complete with conflict, rising action, and one hell of a climax. These memories were fascinating to relive, but they still weren’t enough to get my brain off of its lazy ass and start doing some real thinking.
The spark came from my former roommate EH. She stopped by for a surprise visit the other day, bringing me persimmons and life updates, and we went for coffee. Over Mexican chocolate mochas at Zona Rosa’s, she told me that she planned on taking up one of my habits: regular walks. She said, “I think that your walks are one of the ways that you celebrate Sabbath and enjoy God’s creation.”
Well, shit. They sure were, back when I took my regular walks.
When I lived in
I continued this practice for many years here in
What To Do
What to do when I am
so sad that even my
What To Do
Walk to see the random secrets of
the seasons creep up or
settle into the crevices of a city.
Walk to see the morning routines of
bartenders and waiters,
arriving at the lonely restaurants,
leaning against the bar,
drinking orange juice
and talking quietly over breakfasts.
Walk to be overwhelmed by the
clean scent of eight old magnolia trees
trapped amid the geometry of buildings.
Walk to feel the rhythm of my steps fall into
jutting left elbows and
sliding out pieces of songs,
the cracked sidewalk,
and the parrots squawking
so happily in this strange,
Hey, I didn’t say it was a good poem.
But here I am now, not currently practicing the type of meditation that I know has worked for years for me. I walked a couple weeks ago, the day after EH reminded me that it was something that I did, but I haven’t walked alone since then.
Girlfriend has got to get it together.
I’ve been working too hard and too long on the elliptical machine, pumping away, working up a sweat, but never getting anywhere. It’s time for me to lace up those walking shoes. I know what works. It’s time I get to work making it work.
Lemon Curd that Works
My friend RWW asked for this recipe the other day, and while writing it down for him, I remembered how well the combination of five ingredients comes together. It’s simple, it’s delicious, and it works every time. In fact, it’s worked for over 300 years, as this particular recipe was first recorded in 1682. To make it, use the best lemons and butter you can get your hands on. I usually use the Meyer lemons from R and SWW’s tree. Wowsers, those are good lemons.
You will need:
The finely grated rind and juice of two excellent lemons
1 cup sugar
3 large eggs (remove whatever white strands you see around the yolk)
1 cup of unsalted butter, cut into chunks
To make the lemon curd:
Hand-beat the eggs together well in the top of a double boiler, mix in the sugar, then add all the other ingredients. Place the double boiler over medium heat then stir the mixture consistently, with a wooden spoon or rubber spatula. The butter chunks will melt into the mixture as it heats. Cook until the mixture reaches the consistency of a thick cream sauce, and remove immediately from heat. Pour the mixture into jars to cool.The lemon curd lasts for a couple of weeks in the refrigerator, but I think you’ll eat it well before it might spoil. Spread it on toast, between the layers of a white cake, on eggy crepes or craggy English muffins. You’ll find you’ll want it all the time.