SHATTERING

When remembering my grandparent’s old house on an East Texas Hill, my thoughts reenter the red dirt road up to the house. We never went in at the front, but always drove around to the back, parked under the oak trees and, flinging open car doors, we ran to open arms and an open screen door in the back. That door took us into the large room known simply as the sleeping porch. It had windows all across two sides , was furnished with a big feather bed, the curved front bureau that now lives in my own front bedroom, some rocking chairs, a heater, and the oak dining table and china cabinet we now call ours.

I can picture going into the small kitchen just off the sleeping porch. There was a wood stove, a bucket of water with a dipper, and there Grandma produced peas and cornbread, fried chicken, homemade blackberry jelly, and my favorite treat, tea cakes. From the kitchen a door led into one of 3 front rooms which were separated by a long hall that had speckled blue linoleum dotted with white stars. On one wall sat a long chintz covered quilt box. That box is here in my house, too. On its surface sit family pictures, generations beyond my grandparents, but none of whom would have been possible without them!

At the end of the hall, the door opened onto the front porch. Two things pulled me there. One was a porch swing where I could sit and swing and read. The other was a large rose bush, planted at the corner where the house and porch met, just outside a bedroom window. It was a yellow rose, with large fragrant petals. My grandmother often filled a jar with these roses to put on the kitchen table. She didn’t have a car or an indoor bathroom, but she had roses. We would bury our noses in their softness and fragrance and thank God for this gift to us. When these roses had blessed us with their beauty for a brief time, and began to drop their petals on the table cloth, Grandma called this “shattering”. “Those roses have shattered,” she would say. I know that we use the same term for broken crystal and failed dreams, but in today’s bouquets, the shattering of the roses always brings a tender smile and a remembering of Grandma’s yellow roses.
Lord, I want to bloom today. Keep me together. Help me not to shatter.

PUMPKIN PARTY

I feel very celebrated! Ben and Kristen gave me a birthday party on November 14 that has to be the most unusual in 69 birthdays. We may not have had 69 ways to enjoy pumpkins, but it was close. Pumpkin seeds, pumpkin spread, pumpkin scones, pumpkin popcorn, pumpkin bark, pumpkin candy, pumpkin soup, pumpkin lasagne, and the work of art pumpkin cake! Decorations were, of course, pumpkins - small, medium, and large. Charlie Brown may not have a corner on the Great Pumpkin anymore!

Lemon Harvest

Our Meyer lemon tree had a bumper crop this year. The tree is small and the branches were drooping all the way to the ground with the heavy fruit. The basket full of golden globes begs me to find ways to use them. We have already given bags of them to friends and family. An online article from the LA times advises me of 100ways to use Meyer Lemons! But the best use in my opinion is enjoying them in a variety of delicious recipes. These lemons are slightly different from regular lemons, presenting an edible peel and a sweeter flavor. The sweet tart citrus fruits are perfect for desserts, stuffing for chicken, or making simple sweet lemonade. Try this for a delicious autumn supper:

Meyer Lemon Risotto
Makes 4 to 6 servings

Ingredients:
1 yellow onion, chopped
2 shallots, chopped
3 cloves garlic, chopped
1 teaspoon sea salt
3 tablespoons extra-virgin olive oil
2 cups pearled barley
1 cup dry white wine
6 cups vegetable stock
Grated zest of 4 Meyer lemons plus juice of 2
1/2 cup Parmesan cheese
1/2 cup creme fraiche
1 cup spinach, chopped
Handful of toasted pine nuts, for garnish

Directions:
1. In a large pot over medium high heat, saute onions, shallots, garlic and salt in olive oil until onion softens.

2. Stir barley into pot and pour in wine. Let mixture come to a simmer for 3 to 4 minutes. Add 1 cup of stock at a time, while letting the barley absorb the liquid (this will take about 30 to 40 minutes). Stir often while adding liquid.

3. When barley is tender, take pot off heat and stir in lemon juice and zest, cheese and creme fraiche. Mix in spinach and top with pine nuts.

Which Witch?

When two of my grandchildren came to my house on Halloween dressed as witches, we made witch cookies with green faces, beady eyes, hooked noses and wild hair. Credits go to chocolate chips, cashew nuts and chow mein noodles for the bewitching features.