Monthly Archives: October 2023

Through the woods, to the sea.

While I was up north with his family for a long weekend, my grandson Scout and I had a very poetry-heavy day. First, he needed to memorize Robert Frost’s “The Road Not Taken” for school, and we decided to take a walk around the neighborhood, during which time we would work on that together. We had only covered two miles, but by the time we got back to the house, he could recite the four stanzas almost perfectly. We had taken quite a bit of our walk to discuss many aspects of the poem’s form and meaning, too, so it seemed like an intensive poetry workshop, the likes of which I’d never participated in before.

Later on, I was made aware of another poetry assignment he needed to complete before the next morning (unlike the first one, which wasn’t due for several days). While his mom was cooking dinner, he and I went into his bedroom so I could help him with that, too, but in a different way — though both projects involved me doing the reading, and for the second one, some scribing, because Scout was dealing with headaches while waiting for new glasses to arrive.

Probably some of you are familiar with the “I Am From” poem by George Ella Lyon, and the way many school children have been encouraged to write their own version after hers, which goes like this:

WHERE I’M FROM

I am from clothespins,
from Clorox and carbon-tetrachloride.
I am from the dirt under the back porch.
(Black, glistening,
it tasted like beets.)
I am from the forsythia bush
the Dutch elm
whose long-gone limbs I remember
as if they were my own.

I’m from fudge and eyeglasses,
          from Imogene and Alafair.
I’m from the know-it-alls
          and the pass-it-ons,
from Perk up! and Pipe down!
I’m from He restoreth my soul
          with a cottonball lamb
          and ten verses I can say myself.

I’m from Artemus and Billie’s Branch,
fried corn and strong coffee.
From the finger my grandfather lost
          to the auger,
the eye my father shut to keep his sight.

Under my bed was a dress box
spilling old pictures,
a sift of lost faces
to drift beneath my dreams.
I am from those moments–
snapped before I budded —
leaf-fall from the family tree.

-George Ella Lyon

Scout had the template which you can see below, to help him arrange his own bits of family history and culture and memories, following the pattern of the original.

I Am From Poem

It was so much fun to work on this together. He had brilliant ideas as to how to capture a few big things that are important to him about the life he has been given, and he understood the need to choose concrete and specific words in order to express concepts and feelings with economy. I kept reading the lines back to him so he could hear how it all sounded together, because you don’t want even a free verse poem to sound clunky.

I was sitting in his desk chair, and Scout was on his bed, surrounded by several of the numerous handmade blankets he has been given from birth onward; it seemed that most of the church friends who welcomed him were quilters, who also gave quilts to his siblings when they arrived; all the children made good use of every one, in their often chilly mountain home in the shade of the forest. I said something to him about including blankets in his poem, at which point he pulled one quilt off the rail of his bunk and commented that it was his very favorite: the quilt that I had made for him!

Some of you will remember when I was working on that. Scout is my ninth grandchild out of eighteen so far, pretty much in the middle of the bunch. For some reason, probably many reasons, he is the only one for whom I’ve made a quilt. And his personal “Where I’m From” poem contains several lines about his growing up in a particular “house in the woods” with “cats on everything,” but the very first line is, “I’m from the quilt my grandmother made….” I found an illustration for that, at right.

All of this stimulating writing work prompted me to share at the table that evening the only poem I have written that I kept. In high school I composed some verses that I lost, or threw away, and it wasn’t until much later in life that I felt obliged to try again, as I explained in this blog post:

Ten or so years ago [that computes to well over 20 years now] our home school was engaging in a poetry study, more focused and meaty than the usual informal enjoyment and memorization. I gave an assignment to the children to write their own “poem of direct address,” and in the spirit of Education is Lifelong and Something You Do to Yourself, I wrote one, too.

Last night my husband and I went to a Music and Poetry Night, and I read my poem, along with others not my own, which were more serious and poetic. I will share those later. But for now, here is my

Ode to a Rice Cake

I can’t resist you, rice cake,
Your crunch and subtle flavor.
I cannot see you in your bag
And say “I’ll eat one later.”

My hands reach out compulsively
And stuff you right on in.
My teeth sink into your crispness;
The crumbs drift down my chin.

Others mock and call you sparse,
They say you’re lean and thin.
I alone will sing your praise
For the feast that you have been.

Fluffy, tasty pockets of air,
Plain yet savory food.
You’re a technological wonder:
Complex, simple, and good.

I still feel the same way about these snacks, which is why I don’t normally keep any in the house. Besides, they make an awful mess, and the cat doesn’t care to eat the crumbles off the floor.

My grandchildren did not appreciate my poem, and sat with blank faces. Because as it turns out, they are deprived, and did not know what a rice cake is! But Pippin likes it, and told me to post it again. She’s a dear daughter.

Scout’s, Lyon’s and Frost’s poems are all connected in my mind now, in their consideration of us as individuals making unique choices, but at the same time rooted in our family relationships and culture; we are happy if we can find as much to be thankful for as Scout did, in those connections. Another image of our common humanity was in the last line of Scout’s own poem, and it makes me think a lot. It’s sort of the opposite of Frost’s “Two roads diverged.” Scout wrote about streams flowing together and traveling to the sea. I’m pretty sure that’s the theme for our next poem.

The slow heart of the beacon.

A BIRTHDAY

Something continues and I don’t know what to call it
though the language is full of suggestions
in the way of language
but they are all anonymous
and it’s almost your birthday music next to my bones

these nights we hear the horses running in the rain
it stops and the moon comes out and we are still here
the leaks in the roof go on dripping after the rain has passed
smell of ginger flowers slips through the dark house
down near the sea the slow heart of the beacon flashes

the long way to you is still tied to me but it brought me to you
I keep wanting to give you what is already yours
it is the morning of the mornings together
breath of summer oh my found one
the sleep in the same current and each waking to you

when I open my eyes you are what I wanted to see.

―W.S. Merwin

Red Ginger (dragonbee designs are available on Redbubble)

Moroccan lamb pie warms and charms.

In the first autumn of Gladsome Lights, I shared this old recipe for a lamb stew served as a shepherd’s pie. I haven’t had occasion to make it for a long time, but this evening when my mind turned to the kind of dishes that warm both body and soul, this one appeared.

Mutton is the meat I love.
On the dresser, see it lie;
Oh, the charming white and red;
Finer meat ne’er met the eye.

Roasting lamb is one of those aromas that reminds me of my grandmother. Combine it with Moroccan spices, and it makes for one of my favorite dishes:

Moroccan Lamb and Sweet Potato Pie

2 tsp. ground cinnamon
4 tsp. ground cumin
3 tsp. ground coriander
2 T. freshly grated ginger
1 T. all-purpose flour (or arrowroot)
1 ½ tsp. salt, plus more to taste
¼ tsp. freshly ground pepper, plus more to taste
2 lb. lean leg of lamb, cut into 1-inch cubes
3 T. olive oil
4 T. unsalted butter
2 large onions, thinly sliced
1 T. sugar
3 large cloves garlic, peeled and minced (about 1 ½ T.)
3 c. beef stock
1 28-oz. can whole Italian plum tomatoes
2 pieces star anise
2 cinnamon sticks, about 3 inches long
2 medium carrots, peeled and cut into ½-inch rounds
2 lb. sweet potatoes, peeled and cubed
12 oz. fresh spinach (optional) washed
½ c. dried tart cherries

½ c. dried pitted prunes, cut in half freshly grated nutmeg, for sprinkling

1. In a medium mixing bowl, combine the ground cinnamon, 2 tsp. cumin, 1 tsp. coriander, flour, ½ tsp. salt, and ¼ tsp. pepper. Toss the lamb pieces with the spice mixture to coat.

2. In a Dutch oven or a large saucepan, heat 2 T. olive oil over medium-high heat. Add the lamb in two to three batches, in a single layer, and sear until dark brown on all sides, about six minutes per batch. Add the remaining T. olive oil during searing if pan becomes dry. Remove the lamb pieces and set aside.

3. Reduce heat to medium; add I T. butter. Add onions and sugar; cook 10 minutes, stirring frequently, scraping up brown bits on bottom of pan while stirring the onion.

4. Reduce heat to medium low, add the minced garlic, and cook until brown and well caramelized, about 15 minutes.

5. Stir in the stock, tomatoes, star anise, cinnamon sticks, carrots, remaining 2 tsp. cumin, 2 tsp. coriander, the fresh ginger, remaining 1 tsp. salt, and reserved lamb. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, uncovered, for about 1 hour, until lamb is tender and sauce is thick.


6. Meanwhile, place sweet potatoes in a large saucepan; cover with cold water. Bring to a boil, reduce heat to medium, and simmer, uncovered, for 15 minutes, until very tender when pierced with a fork. Drain potatoes, and return to saucepan. Dry potatoes, over medium heat, for 1 minutes. Pass potatoes through a food mill into a medium bowl. Stir in remaining 3 T. butter; add salt to taste. Set aside, loosely covered.

7. Preheat oven to 325 degrees. If using spinach, place in a large skillet over medium-high heat. Season to taste with salt and pepper, cover, and cook until wilted, about 1 ½ minutes. Drain, and rinse under cold water to stop the cooking. Set aside.

8. Remove the star anise and cinnamon sticks from the stew. Stir in the cherries and prunes. Transfer mixture to a deep 2-qt. Casserole, and place a layer of spinach, if using, over the stew. Spoon the sweet potato mixture onto the stew. Place on a baking sheet, and bake for 30 minutes. Sprinkle with freshly grated nutmeg.

Notes: I have always used a whole boneless leg of lamb for this recipe, which usually is about 5 lb., not 2 lb., so I end up with more than 2 times the quantity. You can see  I have two pots of the stew simmering.

This gives me plenty to put in the freezer for another day, which raises the question of how to prepare the yams. If I purée all the yams, they end up getting  mushed up into the stew by the time I have reheated it, especially if it spends time in the freezer.

The stew tastes especially nice if the flavors have blended overnight, so I try to cook it a day ahead. Also this time I baked ahead of time the sort of monster yams, not very sweet, that are in the discount supermarket around Thanksgiving, not knowing yet how I would arrange everything the next day. Sometimes I have baked smaller sweet potatoes and served them to the side of the stew…

…but on this occasion, I ended up slicing them on top, brushed with butter and sprinkled with parsley and cinnamon, to take to a potluck. Sorry, the photo shows the dish before it had its final heating in the oven, and the butter is still solidifying on the cold yams. That evening the yam slices were gone before the stew itself.

In this season of my life, I don’t have a crowd to feed every day, but I think if I made a big pan of this stew I might be able to find enough friends to eat with me, and fortify ourselves against the coming winter. Next I’ll consider what other fallish items would fill out the menu… How about a pie?

 

Even amid suffering, grace conquered.

“For there is nothing in creation capable of impeding the advance of the grace proclaimed evangelically to the Gentiles: neither tribulation, nor distress, nor persecution, nor famine, nor danger, nor sword (Romans 8:35). On the contrary, grace was confirmed by these very circumstances, and subdued everything which arose against it. Even amid suffering, grace all the more conquered those who suffered, and turned our errant nature toward the true and living God.”

-St. Maximus the Confessor, On the Cosmic Mystery of Jesus Christ