Monday, December 18, 2006
Decemberish
The Meyer lemons and clementines drip with juice, and the farmers' market is flush with them. While the dates have reached their caramel-y state of perfection, the new crop of walnuts and pecans has just arrived; the combination means that it is time to bake. But even as the winter harvest of goodies lures me towards the kitchen, something very special is happening outside, something even more special than the glorious mountains.
The citrus trees are blooming. The air near a lemon, orange, or any member of that happy family pulses with the cleanest and most cheerful scent that exists on this planet.
All of this natural and culinary wonder begins right now, right when I'm in my mad rush to get grading, planning, and related paperwork done before winter break. I have a daily debate over whether to spend my time in the kitchen or outside, when I really need to have my butt glued to a chair in a coffeeshop with a stack of papers in front of me.
I have hope though. It's only four days until break. Four days.
The mountains have lasted millenia: I think they can wait for me for four days. The citrus trees, though more transitory, have some time left in them too. It's going to be okay.
Wednesday, December 06, 2006
What Works
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.”
What to do when I am
so sad that even my
name
hurts:
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
the cars
jutting left elbows and
sliding out pieces of songs,
the cracked sidewalk,
and the parrots squawking
so happily in this strange,
foreign city.
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.
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.