You never know what we'll churn up in cleaning a stall
The delight of watching from our dining room as a hummingbird goes from one bloom to the next in a tithonia beside the window – observing the balanced hovering of what looks like giving each one an injection of a special nectar and then moving on, to repeat the dance figure. And then, it’s gone.
It’s the joy of embracing a rare moment before it’s gone. And then? It’s a lesson in appreciating life itself.
I don’t know how it is where you live, but here in New England, we seem to have gone straight from the end of June into August. Not just my household, either – ask around, and everybody admits the same. We just didn’t have a July. Nobody knows where it went. Hiding out in one of the closets?
Some years we know it’s July by a prolonged steamy oppression that finally breaks out into a glorious August. Not this year. The only evidence of passing time I see is in the profusion of weeds – the garden was still orderly at the end of June. At least the produce is coming along on schedule. Oh, my, yes! Real tomatoes!
If it were just me, I’d blame being obsessed with drafting my newest (and likely final) novel. But then I ask around. Yup, everybody agrees.
Now, let’s make the most of August before it, too, has passed.
To see the old meetinghouse at China, Maine, as it’s been turned into a Friends Camp arts studio (a messy one, at that) is a pointed symbol of the tensions many of us encounter as we attempt to live out our faith – and not just on the cultural front. (For the record, I am, after all, a published poet and novelist, a professional journalist, an avid contradancer, gallery-goer, foreign film buff, occasional violinist and harmony singer, and a lover of opera and classical music – all of which can raise eyebrows in various spiritual circles, and most of which would have been forbidden in traditional Quaker discipline – all this even before we turn to the struggles of the workplace, families, neighbors, or politics. Call me a snob, if you will.) The fact remains that the Society of Friends today is filled with many artists pursuing every imaginable medium. Dover Meeting is not alone in its range of talent.
A while back, I spoke of practice as something that’s ongoing and never finished, in contrast, say, to a performance or even a rehearsal. Practice as something done more for its own exploration and pursuit of a discipline than for any finished product. Practice as being part of a bigger encounter: the practice of prayer, practice of poetry, practicing musical scales, play practice, football practice, even medical practice. Something done with care, and if freedom follows in critical situations, as we often hear in interviews after a Patriots’ game, then all the better. Weeding and composting, I suppose, are part of the practice of gardening, apart from any harvest.
When I think about qualities that mark Quaker artists, I would tentatively suggest: placing the ongoing work ahead of themselves; “cool” rather than “hot”; a sense of experience and discovery rather than make-believe or escape; honesty rather than pretense; wonder rather than irony; humility rather than egotism or arrogance; candor rather than flamboyance; a preference for simplicity over complexity; directness rather than confusion; economy rather than extravagance; calmness rather than shrillness; curiosity and listening rather than dogma or bombast.
We might also turn the old Quaker views toward a critique of today’s cult of celebrities (almost universally entertainment/professional sports figures) and their exorbitant incomes – a situation that I believe accompanies a lessening of power within our communities. To that we could add the ways the arts are often used as a secular religion to sanctify public occasions. As for the Oscars?
But maybe that’s just another part of our unfolding spiritual awareness.
I still miss the Douglas firs and the Western red cedars. In their maturity, they stand tall – not quite to redwood stature but still impressive, especially when they’re massed together or the clouds roll through the branches.
Close your eyes and let the aroma present another unforgettable impression.
Maybe off in the distance of night you’ll hear the singing.
~*~
For more, click here.
At our yearly meeting sessions each summer, one night features an all-ages coffee house organized by the teens. It’s a great release for the adults, who have been hunkered down in joint business agendas that often run three hours at a shot. Still, in a week filled with those plus organized discussions and workshops, committee reports and tables, social issues documentaries, casual conversations, and much more, the live amateur entertainment can be a bit much, no matter how excellent many of the acts are.
So it was for me one year when I decided to skip the event – perhaps even go to bed early for a switch.
As I wandered down a hallway, I came across a half-dozen or so Friends gathered around an upright piano and singing four-part music. Great! I jumped right in and was delighted when we turned to a Stephen Foster piece that’s also in the repertoire of my choir. We were just getting it down for ourselves when the announcement came: “You’re on in five!”
What?
My plans had just changed.
So there we were, all adults, lining up for the stage, marching up, finding our places in a semi-circle facing the audience, and being introduced by an enthusiastic high school senior. What was supposed to be “the Hard-Timers,” after the piece we were to sing, came out of her mouth as “the Old-Timers.” Instead of being offended, though, I was grateful it hadn’t come out “the Alzheimers.” Ahem.
If you’re not yet there, be warned: This getting older does have a lot of unanticipated turns. Don’t you forget it. And don’t forget to smile.
Gourmet is one of those words I’ve come to detest, in large part because it’s lost any genuine meaning. Well, these days it’s usually an excuse to charge more for an assembly-line product, but that’s about it. As an adjective to suggest quality, it rarely reflects excellence. As for its other definition, as a noun, we have glutton or pig.
So here I am thinking once more of the “wow factor” on our tongue and palate. It’s the surprise that accompanies an amazing first morsel or sip, when our reaction is “Oh! Wow!” in discovering the treasure before us. Often, it’s uttered before we’re fully conscious of doing so.
I know those who take the over-the-top approach here, adding and adding to a dish until it’s simply overwhelming. Or taking a drink to near-lethal alcohol levels for its whammy.
For us, the “wow factor” is more simply direct. It honors the ingredients and makes them shine. It knows there’s no substitute for freshness, and its techniques aim at enhancing that.
If you want to read more of this philosophy, Angelo Pellegrini’s writings, as my wife attests, lay it out delightfully. A generation before Julia Child, he began instructing fellow Americans on the ways of applying homegrown herbs and spices and appreciating the pleasures that follow. His lovely essays are about gardening as much as cooking, along with a few diversions like making your own wine or the joys of being a granddad.
I come back to this each year as our own garden kicks into gear. Forget any argument that gardening is cheaper – it’s not, even before you consider your own labor. It’s the taste that accompanies freshness – sometimes while the strawberry’s still warm from the sun or the lettuce was crisped earlier in the afternoon. Real tomatoes in contrast to the impostors at the grocery are another matter altogether. I’ll go ten months without the latter, if necessary.
We managed an overnight getaway to the Cape recently and decided to try the bakery-bistro combination across the highway. There are good reasons the line’s out the door in the morning. As for the evening, when we decided to stop for drinks and appetizers, we figured we could walk home rather than drive.
As I was saying about Wow? From start to finish. Let me warn you, it wasn’t cheap, not even by today’s average. But it was worth every penny – something I won’t say for any of the chains where I’ve eaten in the past few years. And what they’ve done to the former clam shack in the past six years is amazing – you’d never guess something this charming could come out of something that had been so decrepit.
I’ll try not to go into a restaurant review, but let me say I never imagined corn (fresh, local) could be pureed with (forget the cooking-school terms) the sweat from a baked salmon to produce a cold soup this heavenly. As for the oysters on the half-shell, the presentation was breath-taking – generous in the ice, accompanied by the in-house sauces – but the oysters themselves were fat and succulent, the way they are in November or December, fattened up for winter, rather than this time of year. Responding to that observation when chef/owner Philippe Rispoli stopped by our seats at the bar counter, we heard his pride in working with Richard Blakeley and paying top dollar for the best. I know this was Wellfleet, but I’ve had Maine oysters that have surpassed what I’ve had in other establishments in town – until now. As for their variant on Oysters Rockefeller, we go back to Wow.
We ordered wine by the glass – and our sauvignon blanc was priced reasonably, and the portions were generous. Perfect.
My wife, always a critic when it comes to food, declared her pate to be everything she’d hoped for, even before she got to the accompaniments and salad. The vinaigrette, as she noted, was amazing – whatever measurements he’d worked out, there’d be no changing this recipe.
Curiosity taking priority over any appearance of sophistication, we also ordered a side of pommes frites – or French fries, to most of us. They arrived in a glorious presentation with a red-and-white checkered napkin – and one bite once again went Wow. The chef asked how we liked them, grinned in response, told us he made them himself.
I should explain that we’ve decided fries are often a reliable test of a restaurant’s ability. Are they straight from a supplier’s frozen batch – or made from scratch, like these? Are the outsides hot and crusty and well seasoned, like these? Or limp and flavorless? Are the insides creamy and yummy, like these, or merely whatever?
The test also extends to a restaurant’s attention to its frying oil and batters – fried onion rings are another big litmus test here. Light and fresh? Old and heavy? As we say, “They do cooking oil well.”
OK, if you’re planning a trip to Cape Cod (I first typed that Cape Cook, make of it what you will), I won’t keep the place secret. Just click here.
Dwelling at the edge of a large Indian reservation, I found it impossible to ignore a vibration in the earth itself of their spirit.
Had I remained there a few more years, I no doubt would have collected turquoise-and-silver jewelry, the work of many Native masters.
Sometimes I still see their inspiration in the stars, though. Especially on a clear night. A very clear night, at that.
~*~
To see how it’s inspired my collection of poems, click here.
“You’re a gardener?” I’m occasionally asked, only to reply, “Not really. My wife is. I’m the compost master – and I like to eat.”
Well, I also do a lot of the harvest. The planning, vision, and execution, though, are entirely hers. Along with the shoebox of seed packets.
Each summer, though, one lesson keeps coming back to me when it comes time to pick ripe berries. Well, sugar snap peas, too. It’s a reminder of patience and human imperfection. I like to think of myself as observant, but what I keep noticing is that no matter how thoroughly you think you’ve harvested a particular bit – say a square foot or two – once you move over a step, you’ll see you’ve missed some. Often, more than a few. Someone can come along behind you and find you’ve missed almost as many as you collected. Seriously. Don’t be offended, it’s simply a fact of reality. Call it a lesson in humility. And a lesson in the importance of assuming multiple perspectives — something that definitely applies to the revisions of poetry and fiction or the reading of a good text, even Scripture.
Picking blueberries this morning, I sat in a lawn chair much of the time – one knee has been especially painful if I kneel just so. The chair had nothing to do with laziness. Rather, it allowed me to get under the foliage. To lift each branch and see the ripe berries hiding underneath the thickness of leaves. So another lesson has to do with getting a view from ground level, or as close to it as you can. Too often we like to look at life from the top down, not that it doesn’t help. Rather, it’s only one of several approaches — and in harvesting here, you’ll need a handful.
Another lesson, seen most recently in our raspberries, is an admission you can have them all. Some are in places you just can’t reach, especially when they’re surrounded by prickly stalks. So those we’ll share with the wildlife, once the netting’s off. There’s no need to get greedy. Persistent and careful are another matter.
Which brings up a lesson in defense. You have to remain vigilant. No matter how well you think you’ve secured the netting, a few birds or squirrels (especially) will find a way through. Or just sit on top and glean what’s in reach.
That part has me remembering a detail I never included in my Hippie Trails novels. The farm in front of ours had a commercial blueberry operation with some of the bushes not more than a hundred feet or so away from my bedroom window. Once the berries started to ripen, its water cannon would start booming every few minutes. The sound was supposed to frighten the birds away. I can’t remember if the noise continued 24/7 or ceased for the night, but it did take some getting used to. As for the tranquil countryside? Oh, you city folk, you’re in for a rude awakening there. Unlike our little city farm (huh, should that be our little little-city farm?) that’s delightfully quiet on this Saturday morning. Apart from the joyous birds’ singing.
Oh, yes, there’s the lesson of generosity and sharing. I’m tightfisted by nature, so this always needs practice. But eating them with others rather than alone is essentially far more pleasurable. Or taking the bowl you just collected and handing it to a cook who, after a moment of happy admiration, transforms them into fresh scones and tarts before the whole household has stirred?
Don’t overlook the lesson of discomfort, either. If it’s not mosquitoes, it’s blazing sun or a drizzle. It’s rarely perfect. So be tolerant and grateful. Oh, yes, and when it’s perfect? Appreciate the glorious moment. The King of France never had it so good.
Another blast from my past:
I spoke in Meeting about being a flatlander from a landlocked place and my ongoing fascination with the tides and moods of the ocean, leading into my first experience on a sailboat which was also my first experience out on the Atlantic and my first time of seeing a whale, which popped up in front of us.
I then mentioned another trip when my boss asked me to take the till and my surprise at feeling the wind pull the sailboat in one direction while the current tried to turn it in the opposite and how I was trying to steer to a compass point in-between – me, who would rather avoid conflict. On top of it all, it was a day when we could not see our destination, the Isle of Shoals, but had to trust our maps and calculations. Then, too, Peter’s girlfriend laughed, realizing my fear of having the boat be blown over. “Don’t worry,” she said. “If the boat tips that far, the sails will deflate and we’ll right again.” She paused before adding, “Besides, if there’s really a big gust, there’s nothing you can do about it. That’s how I lost my boat.”
As I spoke, I admitted the associations of wind to spirit (inspiration) and, as I’d now add, intellect, and of water to emotions and the unseen, while we are here in our own little vessels steering in the hope of an unseen destination.
Afterward, one Friend told me of the importance of finding that point of critical tension in our lives, where things can be accomplished. I now see this in contrast to the Tao, path of least resistance or way of falling water.
A second round of memories involves an ability to choose the right sail or combination of sails to fit the wind, as well as the lulls. The emerging harmony, too, between the winds and the waves, the lift and fall along the way.
Have to admit to some envy for a young acquaintance who’s off to hike the Pacific Crest Trail.
It’s a strenuous trek, backpacking the 2,663 miles through Washington, Oregon, and California – the Western counterpart to the older, iconic Appalachian Trail.
And it’s bound to be a totally different experience than he had on the AT.
I became acquainted with Samson as one of our lifeguards at Dover’s indoor swimming pool. And now he’s away for the summer, starting just a few miles from the Canadian border and heading south.
He’s promised to update us on his blog, Samson PCT. (PCT is the in-name for the trail. FYI.)
Here’s an invitation for you to follow his progress, too.
Not bad for a kid from a little north of New York City. My, oh my!
Jnana's Red Barn 