Rejoice in the Lord, O ye righteous; praise is meet for the upright. Give praise to the Lord with the harp, chant unto Him with the ten-stringed psaltery. Sing unto Him a new song, chant well unto Him with jubilation. For the word of the Lord is true, and all His works are in faithfulness. The Lord loveth mercy and judgment; the earth is full of the mercy of the Lord.
-From Psalm 32
When I saw these plum buds this morning, I thought of how the earth is full of predictability, spring following winter, summer following spring, leaves falling off the trees every autumn without fail.
It’s just one way, consisting of uncountable events, that He demonstrates His constancy.
For the word of the Lord is true, and all His works are in faithfulness.
Partly because of Annunciation this second week of Lent has been as busy as the first. Personal remembrances have given me a lot to do outside of church, too. I didn’t stay home all day even one day in the last seven; normally that kind of activity wears me out, but at the moment the contentment outweighs any fatigue. The outings and events have filled my cup with love and friendship and grace.
For my birthday I tried to perfect the honey-lemon-ginger cake baked in my Nordic honeycomb pan. But I didn’t. The friends I served it to were quite pleased, but to my taste it was doughy. It was vegan and lacked eggs, but those challenges can’t be the whole problem, and I will keep trying, because I’ve had plenty of vegan cakes that were nice. Maybe it needs more baking powder, or less flour. The picture shows it with the honey-lemon glaze poured on.
I also made a big pot of soup for that Friend Gathering. It was one of those unrepeatable concoctions, with most ingredients unmeasured, a vegetable bean soup into which I impulsively threw all the lemon juice that was left over from the cake (which uses a lot of zest). I should have added a little at a time. It made the soup too lemony, but eventually I hit on the idea of adding coconut milk to smooth it out, and that worked very well.
While I was cooking for a couple of days, I kept getting phone calls from children and grandchildren, wishing me a happy birthday. We had long chats that filled me to bursting. Each time I hung up after one of these calls, it would take me a while to reorient myself to the tasks waiting for me.
I am not going to show you all the interesting gifts I received, only this one, which includes a quote. A quoting candle! I hadn’t seen this kind of thing before; in this case the giver picked one of my own favorite quotes to personalize it.
Several hours this week were devoted to prepping vegetables for that soup and just to eat by themselves. The asparagus must be growing 2-3 inches a day, because I have to pick it morning and evening!
This month marks six years since the death of my husband. Bella went to the cemetery with me and my freesias, and at church prayers were offered in his memory. Having so many services to participate in means that the sensory input is laid on in layers day after day, in images of human and botanical beauty, and hymns that melt my heart. Incense is a joy you can’t experience through the computer; that and hugs are rounding out the experience of a worshiping community again.
Today, the day after Annunciation, is given to the commemoration of the Archangel Gabriel, who announced to Mary, “The Lord is with thee!” And in such a way was He with her, that He is also with us, ever since, and unto ages of ages. That fact is of course connected to the message on the candle:
Wherever there is beauty, Christ the Word is speaking to your heart of the love the Holy Trinity has for you.
If I had procrastinated just a little longer this evening, I’d have missed a great blessing. As it was, I had just enough minutes to take a walk and make it back before dark. I wished I had given myself time to drive somewhere different, but I did take a slightly different route. What I saw made me thankful in the end about all the timing.
As I set out I was recalling how I wanted to share pictures of the lemon curd I made last week. The color is so gorgeous, not just Lemon Yellow but Lemon and Egg Yellow. I’m not a fan of yellow for decorating my house or my self, but when I had just got my driver’s license as a teenager, I thought I’d like to have a yellow pick-up.
That idea must have been a response to discussion about such things among my friends; I can’t imagine that I was dreaming or scheming on my own initiative, as I don’t seem to have a (good or bad) ambitious bone in my body. I know I never tried in any way to get a vehicle. This evening, musing on my lack of yellow clothing, I emerged from the redwood grove at a street to see a yellow pick-up. I have to say, the one I “wanted” was older and rounder, but just about that color.
That was fun. I walked and walked and found blue and purple things to take pictures of. Lovely rosemary, and a too-blue house, that was trying to be a flag. Yellow, too, narcissus of a form that always pleases me when I see it at this time of year.
I ended up on the bridge over the creek close to my house, and there a man with a camera spoke to me; he wanted to talk with someone about the kingfishers he has been trying to photograph for six years. I have been walking along this creek for 25 years and I didn’t know we had kingfishers. He said there was an otter in the creek lower down a couple of years ago, too.
I mentioned the bald eagles I’d seen; he had not had that experience. And he said I certainly would have heard the kingfishers, they make such a racket as they fly just above the water, very fast. Would I have forgotten that? Of course it’s possible. I’m still surprised, though not incredulous, at what I have forgotten. The man was kind enough to introduce himself to me and shake hands, and he and I walked in the same direction down the path, talking about good places to see birds, and good hikes to take.
And then, a great commotion, there they were, tearing down the creek channel behind the trees, not stopping to have their picture taken. So noisy! You probably all know their sound already but if not, you can listen here. About three minutes later, back they came just as loud and fast, but this time I glimpsed a flash of blue.
I was so happy to see that Mary Oliver wrote a poem about the kingfisher, because that wild creature may remain a phantom blue noise for me for a while to come, but — there was a sighting!
The kingfisher rises out of the black wave
like a blue flower, in his beak
he carries a silver leaf. I think this is
the prettiest world — so long as you don’t mind
a little dying, how could there be a day in your whole life
that doesn’t have its splash of happiness?
There are more fish than there are leaves
There are more fish than there are leaves
on a thousand trees, and anyway the kingfisher
wasn’t born to think about it, or anything else.
When the wave snaps shut over his blue head, the water
remains water–hunger is the only story
he has ever heard in his life that he could believe.
I don’t say he’s right. Neither
do I say he’s wrong. Religiously he swallows the silver leaf
with its broken red river, and with a rough and easy cry
I couldn’t rouse out of my thoughtful body
if my life depended on it, he swings back
over the bright sea to do the same thing, to do it
(as I long to do something, anything) perfectly.
I don’t think I mentioned here that my friend Elizabeth fell asleep in Christ earlier this year, at the age of 103. Just this morning I was given this teacup of hers, and it made me think about my friends and tea parties. The mutual friend who brought this cup had been one of the guests at the party that Maggie and I gave not long after her grandpa died.
My house is in such disarray from the usual project paraphernalia plus that of some unusual ones; it’s hard to imagine even a recent time when I was able to clear my head and all horizontal surfaces in preparation for such an event, much less to cook for it! This is what Maggie and I laid out:
One of my favorite tea goodies is a lemon cake, the recipe for which I’d shared a year before the party above occurred. I’m pretty sure that one was the last tea party I gave, but I don’t intend for it to be the last ever. Here is the recipe again, below, as a little reminder to me of hopes and dreams. It is part of this post titled: “Lemon Trees and Cake.”
My father scorned Meyer lemons. Growing his own lemons made him, and all of our family, partial to the intensity of a Normal Lemon. If anyone wants to give me lemons, Meyer or otherwise, I will never turn them down, but I also prefer what I grew up with.
When I cook with lemons I usually think of my father and our trees. If as I child I ever found my father lying on the living room floor it was not because he’d been wrestling with my brother, but more like he’d been wrestling with those trees. During pruning season he’d invariably put his back out doing that necessary work on our ten acres (We had twenty more acres in oranges.) That would be more than a thousand lemon trees.
I learned to drive a tractor before I was old enough to drive a car, because Daddy needed me to pull a trailer between the rows when my sisters and I were picking the second, smaller crop of lemons that wasn’t worth hiring a whole picking crew for.
In those pictures that I retain in my mind, my brother wasn’t old enough to buckle down and help yet. He was sitting under a lemon tree crying, and the dust mixed with his tears to make a miserable face. I must say that he’s more than made up for it in the years since, and is one of the most buckled down and hardworking people on the planet.
The latest thing I cooked with lemons is this meltingly appealing cake, which Mr. Glad requested for his birthday last month. That he wanted cake was very strange, because it’s been Blackberry Pie as long as anyone can remember, and a good month to be born if you want that. But I was happy to oblige with the cake, and I devoted most of one Saturday to making it, so I had plenty of time to enjoy the process.
In the past I’d only baked this glazed cake for tea parties that I used to have in a bygone era. Now that it’s been revived in my repertoire I’ll want to make it more often. It uses a lot of lemons in the form of juice, and in this recent case, even more fruits to get enough lemon zest to impart the deep lemony flavor. It can be made up to three days ahead and freezes well.
Lemon-Sour Cream Cake
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted butter, room temperature
1 cup sugar
3 large or extra-large eggs at room temperature
1 tablespoon minced lemon zest
2 teaspoons lemon extract
1 cup sour cream
1 1/2 cups powdered sugar
1/2 cup strained fresh lemon juice
2 teaspoons finely minced lemon zest
Preheat the oven to 350°. Butter and flour a 9-inch lightweight Bundt pan. Sift the flour, baking soda and baking powder together into a medium mixing bowl. Set aside.
In a medium mixing bowl, using an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, minced zest and lemon extract and mix for 2 more minutes.
Reduce the speed to low or pulse with the food processor. Add half of the flour mixture and mix until well combined. Add half of the sour cream, mixing constantly, then add the rest of the flour and sour cream, ending with the sour cream.
Pour the batter into the prepared pan. Bake for about 35-40 minutes, or until a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack and remove the pan. Make the glaze while the cake is still warm.
To make the glaze, using a fine-meshed strainer, sift the powdered sugar into a small, non-aluminum bowl. Add the lemon juice and lemon zest and whisk to break up lumps.
Transfer the cake to a rack placed over a rimmed baking sheet lined with wax paper. Using a long skewer, poke holes in the cake at 1-inch intervals, almost going through to the bottom. Slowly pour the glaze over the cake, giving it time to absorb as you pour. Let the cake cool to room temperature. Cut into wedges and serve.
Every time I make this cake, about 1/4 cup of the glaze ends up on the baking sheet under the cake, and would be wasted and washed down the drain in all its precious lemonzestiness if I didn’t find a way to use it. This time I whipped some heavy cream and slowly drizzled the syrup into it at the end when it was getting nice and thick. I froze the mixture in custard cups, and ate one of them the next day. It was quite delicious!