Monday, September 14, 2015

Sunflowers


The cool temperatures, steady rain, and blowing leaves meant I grabbed jeans and a sweatshirt over the weekend for the first time in ages as I lazed about the house. In the midst of autumn's unexpected preview, I found myself returning and holding on to an image from early August.

My daughters spent a week as counselors at a camp in the neighboring town, meaning an early a.m. drop off and mid-afternoon pick up for five days straight. To our delight, we passed two fields of sunflowers in full bloom each way. In the morning, their heads awakened with the sun to the east. By 3:30, the west beckoned the heavy blooms as daylight bent over the horizon in its slow but steady decline.

Motorists stopped to take photos or, at a minimum, slowed to prolong the view of each field bursting in yellow, and I understood why completely. The view was breathtaking in its beauty and provoked deep joy with each encounter. I began to look forward to driving back and forth each day, anticipating the fields of sunflowers just up the hill and around the bend.

Last week, I passed the fields again. Only this time, the sunflowers were brown and brittle, the blooms bent under the weight of seeds ready to let go, succumbing to their true calling. Perhaps, the sunflower seeds will be pressed into oil by the local farmer. Or, they may provide sustenance to rodents and birds of all sorts as they feed for migration or hibernation with the coming cold. Or, the seeds might find fertile soil close by or far afield to begin the cycle of life once again next spring.

I did not want to let go of my memory of August, of fields in full bloom.  I didn't want to appreciate gifts of sunflower seeds dried and shared freely, nature's abundance and cycle. And, I realized I feel the same of one phase of life now passing to the next. I still retain the photo on my screen saver of my girls not yet one and four, sitting on the bed with the younger in the arms of the older, their personalities already fully formed and jumping out from their angelic faces.

Yet, last week I took their first day of school photos, alone and together, one in the last year of high school and one in the last year of middle school. I felt a mixture of yearning for the years so quickly passed, pride in the young women standing before me, and excitement for the futures they both are yet to build.

All too soon, my daughters will move on. I will move onto the next phase of my life, too. And, I need to remind myself that the moving on is exceedingly good; only stagnation would be toxic. We will move on together not away from the core of who we are and the tie that binds us together always. I will be in awe of their beauty as their lives bloom, only the type of blossom remains unknown. In the meantime, I will appreciate the sunflower and keep memories of August close at hand.

***

In the Community Garden
Mark Doty

It's almost over now,
late summer's accomplishment,
and I can stand face to face

with this music,
eye to seed-paved eye
with the sunflowers' architecture:

such muscular leaves,
the thick stems' surge.
Though some are still

shiningly confident,
others can barely
hold their heads up;

their great leaves wrap the stalks
like lowered shields. This one
shrugs its shoulders;

this one's in a rush
to be nothing but form.
Even at their zenith,

you could see beneath the gold
the end they'd come to.
So what's the use of elegy?

If their work
is this skyrocket passage
through the world,

is it mine to lament them?
Do you think they'd want
to bloom forever?

It's the trajectory they desire—
believe me, they do
desire, you could say they are


to be this leaping
green, this bronze haze

bending down. How could they stand
apart from themselves
and regret their passing,

when they are a field
of lifting and bowing faces,
faces ringed in flames? 

Tuesday, May 12, 2015

Awakening

Guest Bedroom -- Radiant Lilac

Seems we awoke from winter and went straight to summer as I have been hard at work. I have been busy painting inside and vetting contractors to do some repairs and upgrades to NOLD. This winter, my husband and I painted the guest room, including the closet,  as well as the guest bath and the central second floor bathroom.

Guest Closet -- Beach House

The bathrooms in an old house are quite challenging to paint as you cut around all the fixtures and tiling and also work to cover up previous paint jobs that were poor at best. I try to take it slow and steady with small goals each day, inching toward completion. Some days I fair better than others and get more done than anticipated, and other days don't go quite so well. I have an eye for detail and set my standards high. Still, I am progressing with one more major painting push ahead along with a fair number of small projects, detail work and accents to polish and present NOLD, fitting to a house of her grandeur.

Guest Bathroom and Second Floor Central Bath -- Hummingbird

Hot, dry weather set in after the last snowfall just over two weeks ago. As a result, buds and seeds burst forth far too quickly and spring flowers even succumbed to the heat. I could almost see the ferns grow and the irises arise from the soil. The rains of the last day seem to have arrived in time to wash away the pollen but not save the blooms. The daffodils have already shriveled up, and hellebores has seen brighter days.

So, I am trying to match my time indoors with roller in hand with time outdoors in garden gloves with trug at my side, cleaning up the beds, weeding, and planting seeds directly in the soil rather haphazardly to be honest. All the projects tire and invigorate me at the same time. I awaken with to-do-lists dancing in my head and fall asleep with gardening and home magazines in hand, finding it hard to do any substantial reading as exhaustion washes over me.

May is such a busy month for the family as the academic year at the university begins to wind down, and the calendar fills with receptions to celebrate and bid farewell. At the same time, my daughters take exams and trips and perform concerts and recitals. May is such a flurry of activity before summer slowly creeps in with its own demands and an altered pace of life.

Morning in May
Rosalind Brackenbury

Grass grows in the night
and early the mockingbirds begin
their fleet courtships over puddles,
upon wires, in the new green
of the Spanish limes.


Their white-striped wings flash
as they flirt and dive.
Wind in the chimes pulls music
from the air, the sky’s cleared
of its vast complications.


In the pause before summer,
the wild sprouting of absolutely
everything: hair, nails, the mango’s
pale rose pennants, tongues of birds
singing daylong.


Words, even, and sudden embraces,
surprising dreams and things I’d never
imagined, in all these years of living,
one more astonished awakening.

I wanted to share a few recipes for rolls that work well in the summer for hamburgers straight off the grill or sandwiches of fresh tomato, cucumber, basil, and vinaigrette, for example. I can feel the juices rolling down my chin, anticipating an awakening of taste sensations. You can make these in advance by either refrigerating the dough or freezing the baked rolls.


Never-Fail Refrigerator Rolls
Prairie Home Cooking by Judith M. Fertig

2 cups milk
½  cup granulated sugar
½  cup unsalted butter
5
½  teaspoons active dry yeast
1 teaspoon sea salt
5 to 6 cups unbleached all-purpose flour

  1. Combine milk, sugar, and butter in a saucepan and scald (not boil) over medium-high heat. Remove and cool to about 100°F
  2. Pour yeast on top and allow to proof for five minutes. Add salt and stir.
  3. Pour into the bowl of a standing mixer and add flour, one cup at a time, stirring until dough is firm. Knead the dough with the dough hook or by hand until smooth and elastic.
  4. Transfer to an oiled bowl, cover, and let rise in a warm, draft-free location until doubled in size or about one hour. (This is when you could refrigerate the dough, covered, for up to five days.)
  5. Punch down dough  and divide in half. Lightly oil two large baking sheets or cover with parchment paper. From each half of the dough, portion off 12 to 15 pieces and roll each into round balls. Place balls on prepared baking sheet.
  6. Cover and let rise in a warm, draft-free location until doubled in size or about 45 minutes.
  7. Bake at 400°F for 15 minutes or until lightly browned.
  8. Transfer to a rack to cool. Serve warm or at room temperature.

Yield: 24 to 30 rolls, depending on size