While my son “Soldier” was away for a few weeks, his wife whom I call Joy brought all four children to California to see the grandparents. They came by train, the California Zephyr line, which gave me an excuse to tell them stories about my yearly summer train trips as a child to see my grandmother. The images that my mind retains through the decades related to those journeys are vivid. Many railway experiences of the current Amtrak era are worlds apart from what I knew, but I’m happy that the children had a new adventure, and even slept overnight on the train, which I never did.
Their lively group stayed with me five nights, and visited Joy’s family nearby as well. We were so busy all those days, I barely remembered to take any pictures, much less write about our fun.
We went to church, to the beach, to the cemetery — bringing along yarrow, zinnias, snapdragons and sunflowers for the children to lay on their grandpa’s grave. They are too young to remember him, so when we got home I showed them a photo slide show on the computer.
We took walks along the creek and to the neighborhood school’s playground. I read from Eleanor Farjeon’s The Little Bookroom as I had read to their cousins last month, and laughed hilariously over “The King’s Daughter Who Cried for the Moon.”
The children combed my garden to find everything I would confirm as edible. They gathered hundreds of manzanita berries from under that little tree and chewed on them, spitting out the several rock-hard seeds in each. The strawberry tree fruits are ripening now, but the tree has grown so tall that they needed a ladder and a broom to knock them down.
These children are, as we say, “good eaters.” No matter what strange concoction Grandma has made, they want to try it — even my ultra-spicy pudding that I make with the pulp left over from making ginger broth. When oatmeal or buckwheat porridge was on the breakfast menu, they loved having a smorgasbord of toppings, everything from peanut butter and milk to chopped dried apricots and this seed mix.
I was given a dozen homegrown peaches recently and I used a recipe from Smitten Kitchen to make a cobbler, half of which we ate for dessert one night, and the remainder next morning for the third course of our breakfast, after grapefruit and scrambled eggs.
It was delectable. Where the recipe called for vanilla or almond extract I used almond. I think if I make it again I will increase the amount of fruit, and use a little less cream or butter in the scone topping, with confidence of still being able to call it Plenty Rich. And I would like to try it with plums — or any fruit!
My dear people are headed back home to Colorado now, and the cobbler is gone…. The taste of scones and peaches is already fading, but Joy and her young joys made a big deposit of sweetness in my heart, to flavor many days to come.