We’re not a church-going family. Coming from a Mennonite background, I’ve tried my best to make us so, and we may attempt Sunday school again this fall (AB enjoys it), but we don’t find ourselves naturally drawn, on Sunday mornings, to our church. Other religious rituals have found a comfortable place in our home, including singing a prayer before our family meals (led forcefully by F, age 3), and, for me personally, humming hymns. I’ve had the first line of a hymn in my head these past couple of days: “My life goes on in endless song, above earth’s lamentations.” So yesterday afternoon, while the children were splashing outside in the wading pool, I sat nearby with the hymnal on my knee and sang the whole of that song. F came and sat in a chair beside me, cuddled in her towel. She wanted to know why I was singing, and I said it was because it made me feel happy and comfortable and peaceful. She said it made her feel the same way. Baby CJ was nursing, and it was a really joyful and calm moment for the three of us, in our beautiful shaded backyard, in the humidity of an August afternoon in Ontario, the leafy canopy overhead, the big kids splashing gleefully (the neighbours love us, I am sure!).
Haven’t mentioned that we got the bushel of onions we ordered from our CSA. I was expecting the tomatoes to arrive first, and had, quite frankly, forgotten about the onions. “How do we store these things?” I asked Kevin, who has exactly as much expertise as me, so I relied on the google consensus. Dry or cure the onions first, then store in mesh baskets, or–a more creative option–pantyhose. I’ve got loads of old pantyhose (my current job doesn’t exactly come with a dress code), so that’s my eventual plan … once I get these onions off my table. We have a huge dining-room table, very plain but long, and virtually half of it is now overtaken by our curing onions. Kevin teased the kids that they would have to eat three raw onions every night to get rid of them. These are big, beautiful yellow onions, and I started to do the math on how many we’d need if we were to feed ourselves with stored onions over the winter. Say, one per day, or even five per week (not much for us; I use onions in virtually everything), that adds up to … well, a lot more than what’s on our table currently. How did people survive before grocery stores??? If we were to rely on what I’ve put up this summer, we’d be hungry before Thanksgiving … and I’m trying hard. Anyway, the onions are supposed to cure for 2-4 weeks before storage. This might impede our hosting ability …
Today was Nina’s buying club. She had extra help this week, and it felt very well-organized and smooth, even though a lot of people were there when I was. AB sold sweets, as she’s done before. I got a half-bushel of blue plums, so we had to make room in the fridge for them. We hadn’t gotten through our apricots, so I halved them, removed the pit, and froze them on baking sheets in the freezer till solid, then popped them into bags. My canning/freezing guide recommended a syrup or sugar pack instead, but I’m hoping that’s just to keep the colour; too much extra work, plus I don’t like sugary things. I tasted one frozen and it was delicious, so maybe this will be a winter fruit treat when we’re eating nothing but apples. I also put away two bags of plums since some arrived a bit over-ripe. But they are delicious. My fruit plan this summer is to binge on whatever’s in season. We will survive on apples and the occasional never-seasonal fair trade banana in the winter, so let’s celebrate the variety and flavour of summer fruit.
This evening, I had to skip joining the family at Buskerfest, which is happening just up the street from us. There was simply too much work to be done. I had four days’ worth of laundry sitting unfolded in baskets, plus diapers to fold, plus the day’s dishes, plus these apricots to put up, plus the main floor looked like small people had been randomly flinging every toy in the house while simultaneously half-putting together every puzzle and dumping every game with small pieces, while inventively scissoring and pasting sheaves of scrap paper. For days. Which is exactly what had been happening. It was 7 before Kevin got the kids out the door to eat their Buskerfest supper (hot dogs and sausages; gelato for dessert), so I stayed home instead and fiendishly attacked the disaster that was our home. I’m only just done and it’s past midnight. (Okay, that’s an exaggeration–I did a few other things between now and 7pm, including sit on the couch and drink a beer.) I won’t be able to clean tomorrow, because Kevin will be painting in the kitchen and dining-room. He’s going to take the week off work specifically to get this done, and we wanted to get a jump on it. We’re both hoping it won’t take the whole week, so that we can enjoy a bit of a family holiday, too, before school starts.
School starts …!!! I’m not ready. This has been such a fine summer. And I love having all my kids around me. They’re such great kids. I realize every parent will tell you this, and every parent who does is absolutely right.
Food is a comfort. In a real, visceral way, when I’m feeding my body, I’m feeding everything I want this body to be and do, I’m embracing life and celebrating the desire to live and breathe … and feed.
Yesterday’s comfort food:
Oatmeal cooked by Kevin, for breakfast. (Local oats, via Nina.). Still need a better topping option, because I find plain sugar, brown or white, does not agree with my teeth. I just don’t like the sensation. So I usually eat it unsweetened with a bit of milk. Bland and solid.
Lunch was a squishy finger-licking panini eaten over top of baby CJ’s head while watching Vicky Christina Barcelona at Movies for Mommies uptown. Talk about a luxurious moment. Roasted eggplant and pepper and melted cheese and fresh basil, a good movie (really? Woody Allen made this?), and alone time for me and my gorgeous babe, a complete rarity. That moment made the mad dash to get there worth every scrap of effort.
For supper I made my ultimate comfort food: black beans and rice. I cooked four cups of dried beans with a handful of whole peeled garlic cloves, a bay leaf, and salt. We eat this over brown rice and a variety of accompaniments, depending on the season. Yesterday we had CSA lettuce salad with sunflower seeds and a honey/balsamic dressing, chopped tomato salad with a very light balsamic dressing (tomatoes are here!), local sheep’s feta from the market, local whole milk yogurt, a few crumbled nacho chips, and hot sauce. “Thanks for making this food,” A said, or something along those lines. This is everyone’s favourite meal, everyone’s comfort food. The kids and Kevin also ate the sweet corn from our CSA box. And then F went to brush her teeth and floss immediately afterward.
Before bedtime: less-stress tea, a mixture grown and composed by Karen Kliewer of Little City Farm. With honey (from Nina). Thank you, food.
What a great adventure with the kids today. Getting out the door is the main challenge, planning for all the eventualities, and in this case getting together the gear for swim lessons and a picnic in the park afterward, but once that’s conquered, the kids and I work together like a well-trained team. Actually, the kids probably are a well-trained team, and I’m the coach, shouting encouragement and reminders as I push the jogging stroller (F and baby CJ riding) and chase the big kids on their bikes down the sidewalk. Maybe one of the reasons the Olympics are so appealing is because we all know what it’s like to push through and perform our own personal bests, in tasks unrecognized but necessary. So mine today was to chase those kids down the sidewalk while pushing the stroller loaded with children and gear and picnic and water bottles and towels.
After swim lessons, we headed directly to the park where we found some shade and ate happily, though not especially locally. Carrots and cucumber and zucchini slices were local, but the hummus and pita were not, and were bought. I haven’t been successful making my own hummus. Our blender isn’t up to the task (we haven’t found a task our blender actually is up to, come to think of it). But we sat on our blanket and chatted and watched jet planes in the sky, then the big kids ran and played on the playground and F and baby CJ and I read books, and the sky was blue, the air fresh and cool, the sun brilliant. This is the life, I thought. My own personal gold medal, to be-labour the metaphor …
Now it’s heading toward suppertime and I’m wondering what Kevin will be bringing home in our CSA box this evening. Supper will be brown rice (I add a handful of wild rice to the pot, too), and likely some stir-fry of CSA box offerings. And salad with feta and a balsamic/honey dressing, and more driveway tomatoes. I haven’t explained driveway tomatoes, Kevin’s gardening project. We have very little unshaded yard, so a couple of years ago, Kevin started growing tomatoes in containers along the driveway. This year he tilled a patch of front lawn along the driveway and planted more tomatoes and eggplant (we’ve gotten two of those already), and, along the back fence where there is now more sun thanks to those pruned fruit trees, we planted some potatoes that had gone to seed in our cold cellar. The jury’s out on those yet, but the driveway tomatoes are producing brilliantly. Mostly cherry. We may need to re-brand, however. Something about driveway doesn’t conjure up delectable.
Another late night. Kevin and I decided to watch the men’s triathalon in full, and were we ever glad we did. Simon Whitfield won gold for Canada in this event in Sidney, but that seems like awhile ago now (I still remember watching the replay of his win, sitting on our tiny green Ikea couch in our miniature cat-hair-infested apartment near the Danforth in Toronto; pre-children). Our commentators had built up Simon as a medal hopeful for these games, but I tend to take these Canadian medal hopeful predictions with a big grain of salt. (“If she performs a personal best here, she’s got an outside chance at a medal, Ron.”)
We saw the race from beginning to end. According to the commentators, Simon has really improved on his swim since winning the gold in 2000; after winning gold, do you really need to improve on anything? In the bike race, there was a huge pack, but fortunately no crashes, and no one really got away. It’s the running race where Simon excels, and every step of the way, he stayed with the leader pack. The male commentator kept counting him out, doubting him: “I don’t like the way Simon’s running right now. His shoulders look stiff. He’s falling behind here. He can’t let these leaders get away from him or his race is over.” Et cetera. And every time Simon would push on and there he’d be–up with the pack again. The pack gradually dropped people till it was only four. “Oh no, not fourth,” Kevin said (we’ve seen a few great performances that ended in Canadian fourths). With a kilometre left, Simon fell off the pace and it looked completely impossible. And then–there he was again, and pushing into his sprint, past all of them and into the lead! Kevin and I were on our feet trying to run the race for him. He was overtaken by a big young German in the last 50 metres, but crossed the line in second, and looked like he couldn’t have taken another step. It was sure hard to get to sleep after that. Midnight, and baby CJ had another rough night. But totally worth it.
Just as I was writing this, I got to watch Alexandre Despatie win silver in diving. AND a daring 21-year-old Canadian trampolinist win silver. AND an unknown, unexpected Canadian hurdler win bronze: Priscilla Lopes-Schliep (sp?). Okay, so the medals are exciting. I’ll admit it. But why? And why claim these athletes as my own? Somebody’s done a thesis on this, I expect.
Yesterday I made paste for an art project. Thought I’d include the recipe here. I haven’t let the kids use glue for ages because inevitably the bottle gets emptied in one crazy “project,” like “Glue Lake on Blue Construction Paper.” This homemade paste is supposed to last forever. I’m keeping it in the fridge. I didn’t have the oil of cloves (what is that??) the original recipe called for.
Paste for Children’s Play (from MCC’s More-With-Less Cookbook):
Combine in a double boiler: 1 cup flour, 1 cup sugar, 4 cups water. That’s it. Stir and cook till thickened, then stir in 1 tbs alum to preserve.
Mine came out lumpy, but there were some distractions while preparing it, the main one being I was trying to make paste for an art project that was already in full swing, so impatience was a factor. It worked, though. Things got stuck together.
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My name is Carrie Snyder. I'm mother of four, writer of fiction and non-, dreamer, planner, mid-life runner, soccer coach, teacher, taking time for a cup of coffee in front of this computer screen. My days are full, yet I keep asking: how can I fill them just a little bit more, with depth, with care, with light.