Monthly Archives: October 2024

Like bread, or the sea.

After I left my car at the mechanic’s shop for its routine service, I set off walking down the road to the bus stop. After only a few steps I stopped to admire plants along my way; I did that a few times. The California Buckeye startled me as it always does, looking like the dead of winter in early fall. The large conker peeking out redeemed the scene.

It was fun, walking for ten minutes through a sort of industrial park, where all the people arriving for work gave their energy to the atmosphere, and lots of pickup trucks lined the road, bare of sidewalks most of the way. The air was crisp but not harsh.

On a bench at the bus stop, I looked briefly across the frontage road at the seedy mobile home park whose sign was missing some letters and read “Taylo.” A mockingbird’s song came to me from somewhere, surprisingly not drowned out by the heavy traffic noise. And then my gaze rose, hungry, to the sky.

I recognized the remains of a jet stream (or chem trail?) as one element of that picture above, but there was so much else going on up there! I began to think about what Emerson said, that “The sky is the daily bread for the eyes.” I mused on how sometimes we are given all sorts of fancy bread, but at other times the sky is plain blue, or white, or gray….

After a short ride on the bus, I got off and started walking the rest of the way home, along a boulevard where I had plenty more of those big spaces to wonder at. I was struck by the realization that I was the only human on earth to whom each particular picture was given, because I was the only one at that GPS location, at that moment in the constantly changing arrangement of images.

If one lives in the big city, with skyscrapers hogging the sky, usually a little bit at least will peek through; I like to get my bearings occasionally by looking at whatever patches are available for viewing. Being in prison, though… now that would be hard. I guess they do often let at least some of the prisoners outside sometimes, but they might not feel safe and relaxed enough to feast on their daily bread in that setting.

Twice now I’ve started reading The Marvelous Clouds, and shared some quotes here. I reread some of Albert’s comments that I included in one post about the book ; he passed on some excerpts from an article about it, which is about media. One thing the author said was that “Clouds illustrate media ontology. [They] exist by disappearing.” 

I gave that book away a while back. It’s very thought-provoking, to be sure, but I think if I had continued reading it I would have just been page by page arguing with the author over various things. I don’t like that he uses clouds for anything. I’d rather receive the gift of clouds as bread for my eyes. This arrangement of clouds below looked like it was pretending to be mountains in the distance:

The author of that book, John Durham Peters, also said that clouds are the original white noise. If you want to follow that thought, read the article linked in that more recent post of mine. But I think it’s more profitable for the soul to go out and look at the sky, whether there are clouds in it or not. When there are no clouds, or they have merged into a less enthralling picture, watching them might be like staring out at the ocean. It’s always moving, but it can be boring at the same time. Sometimes we need that plain bread. Feasting all the time is not good.

While my thoughts were on the clouds, my legs carried me into neighborhoods closer to mine, but I took a less familiar route and saw this beautiful plant that I found out is called a Common Lionspaw. I got distracted from the sky and started thinking about where I could fit one of those in my garden.

My cloud show seemed to go to intermission for a few minutes, with the actors going off stage — but quickly it started up again, as the sun began to break through.

Then, I was home again. It was time to start the rest of my day, and figure out what to eat… but my eyes had already had a big breakfast.

I walk myself into a state of well-being.

Pippin sent me this picture and quote that looks like she found it on Facebook. The picture reminds me of one I took of my other daughter, Pearl, once when I was walking with her in the autumn. I cropped off the quote and copied it here:

Above all, do not lose your desire to walk. Every day, I walk myself into a state of well-being and walk away from every illness. I have walked myself into my best thoughts, and I know of no thought so burdensome that one cannot walk away from it. But by sitting still, and the more one sits still, the closer one comes to feeling ill. Thus if one just keeps on walking, everything will be all right.

-Søren Kierkegaard 

It was last fall when I last revived my walking habit. The days are so gorgeous, it seems the only proper thing to do with them — although garden work serves nearly as well, as long as one doesn’t rush, and takes plenty of moments to breathe deeply and look at the sky.

Apples and apples and a book.

From the book Apples, by Roger Yepsen.

My kitchen and both refrigerators are overflowing with apples right now, as I recently made my annual visit to the apple farm I am so fond of. I’ve made jars and jars of applesauce to put in the freezer, at this point mostly from unpeeled Jonathans, which after it has cooked down and been put into pint jars, makes as pretty and pink a picture as I have ever had a hand in painting. It’s a good time to revisit as well this passage from a favorite novel, which I first shared ten years ago:

             – – – – – – – – – – – – – – – – – – – – – –

Willa Cather’s novel My Ántonia held a special place in the hearts of both my late husband and me, perhaps in our conjugal heart ? by reason of our sharing the story together more than once, and reading it on our own as well. When I’ve read it aloud it’s not uncommon for me to start sobbing at places in the narrative where the pathos hits home.

I was surprised to see recently a review in which the reader did not enjoy Cather’s writing, saying it was dry and lacking emotion. Those qualities might be why I appreciate her skill at capturing the story and drawing us in. Cather gives us the perspective of Jim, and we experience with him as narrator the various levels on which he is in love with our heroine and all that she represents, and he makes us fall in love with her, too.

Our differing response from the reviewer above probably has something to do with what we bring to the story. Though we haven’t lived in Nebraska or known any Bohemians, perhaps we are like Jim (and Willa Cather) in our grieving for the past, for the lifestyle of the pioneers and their farm life, for the good hardworking people we have lost; as I understand it, that was a theme that reappears in many of her works, but she accomplishes it without what might be called “emotional” prose. Mr. Glad and I both have farming in our roots, and our love for nature and the outdoors (and for people) is only encouraged and expanded by reading books like this.

I thought to transcribe some passages from the book on my blog, representative snatches for my own enjoyment and yours, as a way to savor again some moments from my reading experience, and perhaps introduce people who haven’t yet made friends with these characters and their world.

In the novel, there is no question but that Jim must leave the country life and go away to school and to city life. The passage below is from the last part of the book when he returns many years later for a visit, and I appreciate the way it conveys something of Ántonia’s character and also the mood of this season of the year.

At some distance behind the house were an ash grove and two orchards: a cherry orchard, with gooseberry and currant bushes between the rows, and an apple orchard, sheltered by a high hedge from the hot winds. The older children turned back when we reached the hedge, but Jan and Nina and Lucie crept through it by a hole known only to themselves and hid under the low-branching mulberry bushes.

“As we walked through the apple orchard, grown up in tall bluegrass, Ántonia kept stopping to tell me about one tree and another. ‘I love them as if they were people,’ she said, rubbing her hand over the bark. ‘There wasn’t a tree here when we first came. We planted every one, and used to carry water for them, too — after we’d been working in the fields all day. Anton, he was a city man, and he used to get discouraged. But I couldn’t feel so tired that I wouldn’t fret about these trees when there was a dry time. They were on my mind like children. Many a night after he was asleep I’ve got up and come out and carried water to the poor things. And now, you see, we have the good of them. My man worked in the orange groves in Florida, and he knows all about grafting. There ain’t one of our neighbors has an orchard that bears like ours.’

“…The afternoon sun poured down on us through the drying grape leaves. The orchard seemed full of sun, like a cup, and we could smell the ripe apples on the trees. The crabs hung on the branches as thick as beads on a string, purple-red, with a thin silvery glaze over them. Some hens and ducks had crept through the hedge and were pecking at the fallen apples.”

–Willa Cather

Orchardside by Richard Thorn

Baklava is various – here is one recipe.

Ten years ago, when I was reading The Supper of the Lamb by Robert Farrar Capon, and writing multiple blog posts about that delicious book, I promised to share here the recipe for baklava that our parish uses. The idea came to me when reading Capon’s words on butter and pastry, and I warned my readers not to use his recipe for baklava. Since then I’ve learned more about the many and various ways that people prepare that confection in different cultures, and am no longer closed-minded about it at all. If you have a different recipe you like, I hope you will share it in the comments.

Though I love honey, I prefer baklava without it, because in the examples I have eaten, the honey overpowers the flavors of nuts and butter, and makes a heavy piece of dessert — honey is in fact a heavy and dense food. This version that we learned to make from a long-time member of the parish is somehow “lighter” in flavor, while losing none of the richness that is essential.

BAKLAVA

About 30 pieces

SYRUP:

3/4 cup water
1 1/2 cups sugar
1 tablespoon fresh lemon juice

FILLING:

1 pound walnuts
1/2 cup sugar

PASTRY:

1 pound filo dough, thawed
1 pound unsalted butter, clarified (instructions below).

1. Preheat oven to 350°.

2. Prepare the syrup: Combine water and sugar; bring to a boil and cook over moderately high heat, stirring, until thickened. Stir in lemon juice, cook 3 more minutes and set aside to cool.

2. Grind nuts in a food processor. Transfer to a bowl, add sugar and mix thoroughly.

3. Spread half the filo dough flat on a buttered 9” X 13” jellyroll pan. Cut and piece as necessary. Spread nut-and-sugar mix evenly over dough; then lay the remaining dough over the top.

4. Cut pastry, either into 2” squares, or for traditional diamond-shaped pieces, make lengthwise cuts 1 1/2” apart, and cuts at a 45 degree angle 1 1/2” apart. This will yield diamonds about 4 1/2” long, with sides about 2 1/2” long.

5. Pour 1 cup of the melted butter evenly over the top. Place the pan in the oven and reduce heat to 300°. Bake for 40 minutes, turning the pan after 20 minutes for even browning. Repeat, using remaining butter and baking again for 20 minutes, turning after 10 minutes.

7. Remove pan from oven and immediately pour cooled syrup over the hot pastry. Let stand and cool approximately 24 hours.

Clarified Butter

Melt butter in a heavy saucepan over low heat. After it has melted, some of the milk solids will drop to the bottom of the pan while others will rise as foam. Skim off the foam and pour the clarified butter out of the pan, leaving the milk solids at the bottom, or strain it through a double layer of cheesecloth.

If you are interested in what the book The Supper of the Lamb is about, you can find all the posts in which I wrote anything about it here: Robert Farrar Capon.

(Father) Robert Farrar Capon