Introducing Elsa

Time is a rudimentary trick of consciousness.  A way in which we evaluate truth, a way to discredit our own mortality.  We remember to remember birthday cards and grocery lists, and forget to forget terrible fights and subsequent broken mugs.  I wish I could remember everything and forget nothing, but then my grudges would last forever, and I have enough trouble remembering to give second chances.

I wish I could remember favorite moments, but I have to use context clues to be back in that moment again.  I remember reading Wuthering Heights in a hand-me-down hunter green cot, wrapped up in sweatshirts, in the middle of the night.  I remember it so vividly, the peace I felt in that moment, in the tempestuous blur between mysticism and romanticism and how I longed for an obsessive love.  I was fourteen.  

I remember two days before that, my mother walking out because of a fight we had and her not accepting my apology when I tried to hug her to stay.

I was fourteen, she was thirty-nine.

And I remember last year, when I was twenty-one and Nolan was twenty-five and the memory of my mother didn't have the same comfort it once did, when I had quit law school and was unemployed and crazy.  I remember it in technicolor, ruby-red and emerald green.  I remember picking Murphy up the hour after my Contracts II final, in a Korean neighborhood of LA, where a Mexican family was feeding him adult dog food mixed with water.  He was $300 total.  I cradled him in my arms and sang in a low whisper songs off of The Carpenters' Greatest Hits.  We drove for four hours, to our new home in San Diego.  Traffic was bad, but my knowledge of failure was worse.

That was nearly a year ago, a year of memories that I have to convince myself that they are worthwhile to remember.  How every day could have been a blessing, if only I had allowed myself to feel blessed.  Instead, I entrenched myself in fear of the unknown and the unknowable regret of "what if" that's plagued me in various manifestations since childhood.

What if I didn't move to San Diego?

What if I shouldn't have even moved to California?

What if I get a shitty job and I'm stuck, all alone?

 

But, there was one thing I knew for certain since May 20, 2013:  That I loved Murphy.  I loved him greatly, powerfully, and unnaturally closely since the day I held him.  I still do, I always will.

But I loved him so much that the commitment to play with him, to hold him close to me when we were sleeping, was not enough to get by while I was at work.  He was lonely, pitiful each time I crouched down to say goodbye and he would look up with wide, white eyes and reaching paws.  It was heart-breaking (but convincing!).

And so the search for a sister began.  The checklist was long, having to include energy and kindness, a rescue and a puppy.  I looked every day for a month on Craigslist and hoped for the best, bookmarking dog after dog, mix after mix, and using Wikipedia to research an unfamiliar breed.  

And then we found her.  We found her instantly and the love was strong and as paternal as that which I have for Murphy. We found her on a website for an animal sanctuary down in a border town twenty minutes from the Border, Baja Animal Sanctuary. We changed her name from Violet to Elsa (a family name for Nolan), and picked her up from a Petco twenty minutes from our house when friends from Phoenix were in town.  

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And, like last time, every moment is precious.  And I'll remember to remember these memories more fondly, cherishing Murphy and Nolan and the little family we have together.  I won't make the same mistakes again.  She's fitting right in, making herself at home on the Native rug and she's slowly training on the disposable pads to help with potty training.  But it's all worth it when I see how content Murphy is, now that he's no longer waiting for a friend to come by the window, to look at the world through glass while we're at work.

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Here's the new addition:

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Corporations and Banana Bread.

The hardest part about working is losing yourself. It's easy and it's selfless, to give everything to a mechanism. I understand the Upton Sinclairs of the world now, having been in the corporate office for six months now. Funny how everything leads up to moments like this, and then you realize how comfortable you were drinking tea in coffee shops in Pittsburgh, in a scarf and rainboots. How the music was interrupted by a bell that clanged when the door blew open by the wind. How far outside your comfort zone do you have to go to find yourself, to find identity by a process of elimination of what's novel to you, to the life you constructed for yourself like a cocoon of experience. Then you wonder how you get to the position, when there is so much promise at your fingertips at sixteen when you're applying to college and you choose the one you think has the most name to it. Duquesne. French and Catholic, two things I am not. Two things I would pretend to be later. I chose English and fell into Philosophy. I remain unmarketable, I remain steadfast in my decision that I did the right thing.

I moved to California and perhaps "sold out", but I'm making the most of my decision and, ideally, will move into a more comfortable position that is not commission-based. And, to do so, I allow others to take control, to feel special, to give them what they want, whether they asked or not.

The following recipe is for chocolate banana bread, which I made for my boss in hope I'll get a promotion.

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Chocolate Banana Bread Muffins

Ingredients 3 or 4 ripe bananas, smashed 1/3 cup melted butter 1 cup sugar (can easily reduce to 3/4 cup) 1 egg, beaten 1 teaspoon vanilla 1 teaspoon baking soda Pinch of salt 1 cup of all-purpose flour 1/2 cup cocoa powder

Directions 1. Preheat the oven to 350°F (175°C). 2. Mash bananas until softened, leave chunks if desired. 3. With a mixer, cream butter, sugar, egg, and vanilla until a pale yellow color forms in ribbons. 4. With a rubber spatula, combine bananas with butter mixer. 5. Gently mix in baking soda, salt, cocoa powder, and flour over the mixture. 6. Pour mixture into a buttered 4x8 inch loaf pan or into prepared muffin tins (i did mine with parchment paper and butter). 7. Bake for 1 hour. Cool on a rack.

Ansuz.

I was eight in Kentucky, visiting family that still lived in the double-wide trailer I was babysat at.  It was blue with a water bed, where my cousins and I would watch Twister with our aunt, Tammy.  I was at the mall and I didn't hold my mother's hand.  For two hours I was lost, wandering around and navigating the shops that lined the main concourse.  We probably circled each other's paces like satellites.  And when she saw me, she hugged me tight and promised not to let go.  

Of course, it's silly to promise things conditional on the human emotion, on circumstance and change.  I left my mother when I was seventeen and she was never able to hold my hand again.

But we place reminders on ourselves to not forget to stay connected, grounded to the bluegrass roots that shaped us in one way or another.  She used to leave me post-it notes on my dashboard to read before school and I still try to revive that tradition with an occasional text.  It goes unanswered, lost to the lull of technological synapses between our generations.  I have a reminder on my calendar for her birthday with a little heart next to the 14 and the days leading up to it are marked in my planner with "Don't forget to buy the card", "Don't forget to mail the card", "Don't forget to call her."  

They're all unnecessary insurance, anyway.  I don't plan on forgetting anytime soon.

But that's how I am with many things, with all things, in some way.  I like the insurance of planning, of making a to-do list and never marking anything off because it's all finished before I even looked to it for guidance.  That's how I am with myself, with my body.  I like to be organized, to have constant totems nearby to retrieve the inherent "me" that's sometimes fogged by the daily coil of corporate life.  I didn't want this to happen with writing, something I've always valued within myself.  I wanted to remember it as it was, and not lose it for two hours and come back scared.  I wanted my talent to shine in a way that was nurtured and remembered like when your mother remembers your favorite dish for dinner after you haven't been home for a year.  I wanted to build a relationship with my writing, and I just needed a reminder to appreciate it while it's still around.

My new tattoo is the Elder Futhrak rune Ansuz, which symbolizes the creative mind, the poetic soul, and the "god's breath".  I wanted to hold it on my forearm and invoke that metaphysical energy during my day-to-day life and remind myself of the innocence of the energy that, when reduced by half like a marsala wine, just boils down to love.

 

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still healing.  don't you love this quilt?

 

PS, I updated my "Connect" page and you can find me on pinterest, instagram, and VSCOgrid. Feel free to say hi :)

What's on my desk is on my mind.

I hardly ever make eye contact and when I do, it's electrifying in it's own way.  It's because I hardly ever like to do it, unless I'm trying to intimidate someone.  I choose to see the world in a different way, to save sight as a last-ditch effort to understand my surroundings. I never made eye contact with the waiters in Naples, but understood their language through the food.  Stilettos walking on marble and the slightly monotone sermons I heard the Sunday I moved to Italy at 18 echo deep in the recesses of my dreaming conscious.  It was invigorating to experience things, dreamful things, in a way that wasn't hearsay. 

I've always wanted to combat the feeling of distrust that comes from second-hand lives.  Spoken words mean nothing to me.  It's the written form that creates a contract, that solidifies the veracity of life not yet experienced.  And so, I choose to read.  

I'm picking up books at the library like four-leaf clovers.  I've been this way since June of last year.  They sit in stacks, in piles and on shelves by my nightstand and I feel lucky to be surrounded by so many words.  Currently, I have anthologies of Didion, Neruda, and Eliot, a French grammar book, two Hemingways (one featured below), and Wuthering Heights.  My fine at the library is $6.50.  I have had the Didion book since September.  I'll never finish all of them, and I don't expect to.  I am just lucky enough to have them as guests in my home.

And so, I choose to read them.  I remind myself of their ephemerality.  I remind myself to learn from them and to experience the world that's contracted in the pages and to believe them to be true, because my elders told me so.

And maybe, one day, I'll be thought of like this, too.

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I read outside last week, drank and espresso and ate a scone.  I realized how many worlds I've lived in, and that I need to write them all down.

Mon Petit Déjeuner (plus, grapefruit two ways)

I exhale when it's time for bed and I'm asphyxiated by morning.  I don't know what I'm holding my breath for, but something awful is going to happen.I wonder how much of a midwestern I really am. What superstitions do I still carry that have some genetic ties to my parents' homeland.  If a bird hits a window, and I the first to think I'll die?  They won't thud as loudly as my heart, if that's the case. But it wasn't this morning.  This morning, I didn't feel the cast-iron dread of anticipating the failing of my company's sales office.  I didn't even think about it.  Instead, I found myself swaddled in a fleece blanket, damp with a little perspiration and the dew from the open window.  I found myself eager to make coffee and some breakfast, to clear out the dishwasher to make room for new, to teach Murphy a new word and wait for Nolan to return home from Phoenix with a present for me.  To water the herbs (basil, tarragon, and parsley) and to throw away any old fruit in the windowsill.

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It was nice to feel that way again.  It was nice to live in the diaphanous veil between sunlight streaming through your window and the dark roast brewing in the pot.  It was even nicer to fall asleep again while in the sun and then wake up and bathe, put on clean clothes, and finish my second cup before nine, this time with a scone.  I was able to enjoy the things I enjoy because there was no pretense of something "better".  I was content in the existence I made for myself and I didn't even mind it when the sprinklers turned on and I had to change my shirt.  In fact, I embraced it.

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I embraced it the way I embraced Nolan when I saw him after four days.  Awkward because of baggage, but comforting all the same.  Murphy cried when he saw him and I had a dry mouth, but soon began talking again.  Our conversation was normal, casual, relaxed the way the fleece blanket was.   He brought me a crystal necklace from Sedona and I made him fish for dinner.  After the five hour drive, he was asleep before I even finished my shower, his silhouette in the closet lie a lump under the golden-brown comforter that's peppered with dog hair.

It was comforting. It was the way a weekend (for me, anyway) should be.

And now for the recipes...

Grapefruit: Two Ways

I wanted to make something a little different, that I had not had myself before but was ubiquitous on many sites: curd.  I was going to make some Meyer lemon curd a while ago, but they went bad quickly after we had stolen them in a Wal-mart plastic bag on a neighbor's tree while walking Murphy.  Instead, I made the curd out of grapefruits, from these gorgeous ruby-reds I bought a couple weeks ago and were undoubtedly going to go bad soon.  My mom, being a candy maker, wouldn't have let me let the rind go to waste, and so I used those as well.  

Since my morning was so lovely, the curd was paired with an amazing scone recipe as well.

--profitez-en!

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Grapefruit Curd

Ingredients

  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3 egg yolks
  • 2 whole eggs
  • pinch of salt
  • 1/8 teaspoon vanilla extract
  • 1.5 tablespoons unsalted butter, cold

Directions

  1. Mix sugar, cornstarch, yolks, eggs, and salt in saucepan with whisk to combine
  2. Put on medium-low heat, stirring continuously until thickens
  3. Allow bubbles to form on the rim, bringing it to a small boil to cook out the starchy taste
  4. Take off heat and add vanilla and butter, whisk in
  5. Put in container and refrigerate

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Vanilla-Almond Scones (adapted from here)

Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, diced
  • 1/4 cup almonds, pulsed in food processor
  • 1 small box (3.4 ounces) instant vanilla pudding mix
  • 1 tablespoon vanilla extract
  • 1/4 tablespoon almond extract
  • 1 large egg
  • 1/4 cup heavy cream
  • 1/4 cup almond milk

Directions:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  • Whisk together the flour, sugar, baking powder, almonds and salt in a large bowl.
  • Add cold butter and cut it in using a pastry blender or two butter knives until it forms small crumbs.
  • Stir in pudding mix. Make a well in the center of the mixture and add the almond extract, vanilla, egg, almond milk, and cream. Stir gently with a fork until just incorporated. Bring the dough together with your hands.
  • Turn out dough onto a lightly floured surface. Form into a round mass. Cut round into 8 triangles and place each on the prepared baking sheet. Brush each triangle with a little of the remaining an egg wash or 1 TB cream (I made a glaze from almond milk, a little honey, and some sliced almonds). Bake for 16-20 minutes until just golden. Serve with grapefruit curd (above).

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and as an added bonus....

Candied Grapefruit Peel

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Ingredients:

  • Peel of two large grapefruits, cut into thin strips
  • 1 cup white granulated sugar

Directions:

  1. In saucepan, cover peel strips with water and bring to a boil.  Drain.
  2. Repeat twice more. (this ensures all the bitterness of the pith is taken out)
  3. Bring peel (should now be pretty limp), 1/2 cup water, and sugar to a boil
  4. Reduce heat and simmer for 15-20 minutes or until translucent
  5. Drain and let dry, 2-4 hours (I did mine overnight)
  6. Toss with additional sugar and enjoy (alternatively, you can dip in chocolate and let dry; I did not do this, though)