An Open Letter to All the Men who are Not My Husband (Well, almost all!)

Now, more so than ever before in my lifetime, I am beyond, blessed with female friendships. In my younger years, the loss of my mother at such a young age made bonding with other women difficult and tenuous at best.

Today, my women friends mean the world to me. My sister-in-law and my nieces, a beautifully renewed and blessedly restored relationship with my step-mother, and the addition of my son’s fiancé and her female family members have all been most welcome injections of estrogen-based love in my life.

I’ve written before about how important these connections are to me, how hard I’ve worked to cultivate these friendships with these amazing, empowered, resilient women and at my husband’s urging no less with those fateful words, “Now, Malia, you’re going to have to make some friends.” So, now. Now, I have these friendships, these bonds, where expression of emotion is valued, where it actually contributes to the health of the relationship. Wow! That has blown my hair back!

And, then, there are the men in my life. For many, many years, I was the rare girl surrounded by a family full of males in various stages of maturity; my dad and his lifelong friends, my uncles on all sides, my brother and all of his friends, my husband, his brothers, my father-in-law, my son and his passel of friends. I fondly call it boy-world, and I am a card-carrying, lifetime member of the boy-mom club.

Before we go any further, I want to make it clear that this is not some sort of treatise on the differences between men and women, if such a thing even exists. I am strictly sharing my experience. Period.

So, let me explain. Living in boy-world and becoming a boy-mom, I found that I had to be a little tougher. My skin had to be a little thicker. Open, emotional expression just didn’t carry weight in that world. Please don’t get me wrong. We certainly had two-way communication where we shared how we felt about subjects, but the men in my life just didn’t commonly use the language of emotion that is so skillfully wielded by the women I know and love. It’s not at all that I couldn’t or wasn’t allowed to be emotionally expressive. It’s just that I found that it wasn’t productive. It didn’t move conversations or situations forward. So, I adapted. I adapted my style of communication, the way I expressed what I was feeling.

Honestly, I used to love it when Paul or our son would complain about me (yes, really!), would shoot each other knowing looks when they were using an extra measure of patience with one of my big ideas, or would lovingly joke about my little eccentricities or quirks.  To me, it meant they loved me fully, me and all my imperfections. It was a great comfort for me, a bit of a perfectionist, to know that I didn’t have to be perfect in order for them to fully love me. They got me. They completely accepted me, and took joy in me.

All of this to say, I am so thankful for all of these men in my life, too.

I love that my son now offers me wise counsel. I have sought his input on numerous occasions in the last two years since his father passed away. He never flinches. He never fails to tell it like it is and protect my best interest.

And so, so many other men in my circle of family, friends, neighbors, church family, and colleagues have stepped in and stepped up to help me over and over again. It feels good to seek and receive their assistance and guidance when needed; like when the hot water heater quit working, when the garage door broke, when the dryer vent needed replacing, when a hurricane blew out the porch screens, when I needed advice on how to handle situations. And, then, too, when my emotions were too high, and I needed an objective point of view to help me sort things out, or when I needed protection from others who were trying to take advantage.

I value their honest feedback (you know who you are!), their words of encouragement (you know who you are!!), the challenges they’ve presented me with (yes, you!), and even their gentle correction when my perception was in error or I was just plain wrong (thank you, that would have been a huge mistake!).

I.am.thankful.

I can certainly, absolutely take care of myself. I know that now, but thankfully, I don’t have to. Not all of the time anyway.

Malia

It’s New Year’s Day, and I’m calling it quits.

This annual New Year’s Day post needs a musical overture. So, I’m going to set it to another selection from the soundtrack to my grief, “Morning Has Broken”, except in my mind, I have lately come to think of it as ‘Mourning’ Has Broken.

“Morning Has Broken” is a song made popular by Cat Stevens’ (Yusuf Islam) version of it that was released in 1971. What I didn’t know until recently is that it was actually written by Eleanor Fajeon as a poem. The poem was then set to an old, Scottish tune and published as a hymn for the first time around 1931. When it appeared as a poem, its title was listed as “A Morning Song (For the First Day of Spring)”. Paul’s birthday frequently falls on the first day of Spring. The hymn was included in our church’s hymnal, and Paul and I sang it together on more Sunday mornings than I can count. The song is sweet and nostalgic, reminiscent of the simple but magnificent gift of each new day. It’s a call to gratitude.

Here are the lyrics, but my guess is that you are already humming the tune.

Morning has broken like the first morning
Blackbird has spoken like the first bird
Praise for the singing
Praise for the morning
Praise for them springing fresh from the world

Sweet the rain’s new fall, sunlit from heaven
Like the first dew fall on the first grass
Praise for the sweetness of the wet garden
Sprung in completeness where his feet pass

Mine is the sunlight
Mine is the morning
Born of the one light Eden saw play
Praise with elation, praise every morning
God’s recreation of the new day

Morning has broken like the first morning
Blackbird has spoken like the first bird
Praise for the singing
Praise for the morning
Praise for them springing fresh from the world

***

Just in case you haven’t caught on yet…I love words. I always have. Before I could actually write, I would pretend to write by making excessive scribbles across pages and pages of newsprint paper that was sold in bulky pads at the grocery store. Then, I would spread them out before me or paste them to the walls in my room. Thinking back now, this must have seemed very strange to my parents, but they also must have understood my internal drive because when I was five, I was gifted with a pint-sized but fully functioning typewriter. To this day, it is one of the best gifts I have ever received. It was magical because while I was well on my way to using letters to put words together to express my thoughts, the typewriter was very nearly able keep up with my mind where my hand was not.

I believe words have power. I have always been cautious and deliberate with the way I choose my words when writing, of course, but also in talking with others. The old adage “Mean what you say and say what you mean” could be my life’s motto.

Google provides a fascinating look at the way we use words through their Google Books Ngram Viewer. An N-gram is a word particle, word, or group of words that we can track through text or speech. Your phone’s predictive text feature uses information about N-grams to offer you choices about what you want to type next.

Google Books Ngram Viewer gives us a visual that shows us a word’s use over time. I’ve been toying lately with the words mourning and grieving to help me delineate where I am in this process. I hear and read the word grieving a lot, but I noticed that the word mourning is not as widely used and I was curious about that. Check out the Ngram Viewers for these two words.

When I look at this graph, my eyes go to the lumps and bumps, peaks and dips. Notice that the peak for the occurrence of the word mourning occurs around 1860. I immediately thought of the American civil war. Then, there’s the upward trend that appears to have begun sometime between 1980 and 1990. The war on drugs? The gulf wars? The rise of opioid deaths? Or all of the above?

Take a look at the Ngram Viewer for the word grieving.

So, like me, you might thinking, “Whoa, Nellie! What happened between 1960 and 1980?”

Well, I’ll tell you. In 1969, physician Elizabeth Kubler-Ross published her landmark book about grief, On Death and Dying:  What the Dying Have to Teach Doctors, Nurses, Clergy, & Their Own Families. Through this book, she introduced her theory of the five stages of grief now known as the Kubler-Ross model and with that we, as a society and culture, had a new framework for understanding and discussing grief.

The word mourning seems more intense to me than the word grieving. Mourning is a noun while grieving is a verb, an action. A-ha! Mourning is a place and space. Grieving is something I do. Mourning seems to take place for a specific, but not given, period of time and according to the definition is marked by deep sorrow.

I am ready now to leave that period of deep sorrow behind. So, I quit. I officially quit mourning.

Mourning has broken. Mine is the morning! Malia

Sunday Dinner #5 – Melting. It’s not just for cooking and green-faced witches.

On a recent Friday morning drive to work, I had a complete and total meltdown. Like butter in a hot pan.

Lately, my life has been like one of those cinematic devices used to show the passage of time on TV shows or in movies. You know the ones where they put the progress of days or months or even years on a loop set to music that features fast moving, split screen images of typical, daily events like the person brushing their teeth, going to work in their car, on the train or bus, eating dinner, going to bed, and rising the next morning to repeat the whole process again. And it loops. Over and over again.

Clearly, I had been on autopilot. Just trying to plow through the most difficult days of the year; those days leading up to the now second anniversary of Paul’s illness and death. The meltdown, my friends, was epic. That’s what you get you keep shoving the feelings down instead of letting them go as they bubble up. I know better, but so many things about this second year have been harder. I was tired of wrestling with the grief all the time; thought I could just put it in a box for a little while, please God, just a little while. But I paid the price.

And you know, after that meltdown I felt better and have continued to feel somewhat better. This next part amazes me still, but I promise you it actually happened. As I was sitting in the car desperately trying to compose myself, there on the radio was one of our favorite songs, “I Can See Clearly Now”, originally written and performed by Johnny Nash in 1972 but made more popular when performed by Jimmy Cliff in 1993. It’s one of a slew of songs that make up the soundtrack to my grief . The comprehensive list of songs is fodder for another post. Turns out that people sing about grief a lot. There might be something to that.

Paul was teenager in 1972 and just discovering his love for music of all kinds. In 1972, I had not yet had my second birthday, but this song was always a touchstone for both us. When it came on the radio that meltdown morning, I was stunned, and my tears were stopped in their tracks. Clearly, God had allowed me a message from my husband, and it gave me the courage to continue with my day.

“I can see clearly now” was so popular and sing-songy. I’m sure many of you are humming it now and know the lyrics by heart, but here they are just in case you don’t. They are, in my opinion, lyrical genius in a nearly Rogers & Hammerstein kind of way. The beat is reminiscent of the Caribbean and marries perfectly to the message.

I can see clearly now the rain is gone
I can see all obstacles in my way
Gone are the dark clouds that had me blind
It’s gonna be a bright (bright)
Bright (bright) sunshiny day
It’s gonna be a bright (bright)
Bright (bright) sunshiny day

I think I can make it now the pain is gone
All of the bad feelings have disappeared
Here is that rainbow I’ve been praying for
It’s gonna be a bright (bright)
Bright (bright) sunshiny day

Look all around, there’s nothing but blue skies
Look straight ahead, there’s nothing but blue skies

I can see clearly now the rain is gone
I can see all obstacles in my way
Gone are the dark clouds that had me blind
It’s gonna be a bright (bright)
Bright (bright) sunshiny day
It’s gonna be a bright (bright)
Bright (bright) sunshiny day
It’s gonna be a bright (bright)
Bright (bright) sunshiny day
Oh what a bright (bright)
Bright (bright) sunshiny day

***

I did indeed make Sunday Dinner for my family recently. But the meal itself was actually just a typical weekday meal for our family back in the day. You know the day; the day we went to work, rushed through homework while Daddy cooked, ate together, piled the dishes in the sink and breezed out the door to baseball, boy scouts, church, a school event, or just went for an early spring stroll down wide sidewalks and long streets all the while chasing fireflies in the gloaming before the street lights start their losing battle against the dark of night.

No recipes this week. Just meals from memory. Meals I know by heart.

I started by making Paul’s Pimento Cheese. This is one of those dishes that is made a little different and tastes a little different every time, but it’s always good. Use whatever kind of cheese you like. Be creative. Use different cheeses every time you make it. We certainly did. You can shred the cheese yourself from a block or wheel or buy it already shredded. Finely or coarsely shredded makes little difference. Use as much or as little cheese as you need based on the number of people you are serving. This time I used 2-3 cups of cheese, but I have made as much as eleven pounds at a time. The secret to Paul’s Pimento Cheese is that it doesn’t even have any pimientos in it! True story. Instead of pimientos, Paul always used roasted, red peppers. The charring on the roasted peppers adds a smoky flavor to the cheese that makes all the difference. Many people say it has a certain flavor that they just can’t put their finger on. The roasted, red peppers are the source. Again, there’s no right or wrong amount here. I just keep adding peppers until it looks like it has enough. Add 2-4 tablespoons of Duke’s mayonnaise to get the ball rolling and then add some more a little at a time until it’s a good consistency; sticky and scoop-able but not wet. If it’s wet, you’ve gone too far. No matter. Add some more cheese and the day is saved. The final ingredient is another one that makes Paul’s Pimento Cheese unique, a dash or two of Worcestershire sauce. It amps up the flavor of the cheese. Serve with crackers of your choice. A hardier cracker works best.

The main course was roast pork loin, mashed potatoes with gravy, butter beans, and a cornbread muffin. Nothing makes me feel like a straight-up 1940s housewife like a roast in the oven. I poured a little olive oil in the bottom of a casserole dish and rolled the loin until it was smeared on all sides. Then, I coated the loin in salt, black pepper, and red pepper. I covered it with tin foil and baked it in a 350 degree oven for about an hour and a half. Always use a meat thermometer to check the internal temperature of meat. I like an internal temperature of at least 160 degrees for pork. I let the roast rest before serving to soak back up all the juices that were expelled during cooking.

For homemade mashed potatoes, peel and cut up the potatoes into roughly one-quarter to one-half inch pieces. You can use any type of potatoes and you can leave a bit of the peel on, too, if you like. Bring the potato pieces to a hard boil, and use a fork to test for softness. When fully cooked through, drain the water off by using a colander, and transfer the still hot, boiled potatoes to a bowl. Add salt, butter, and milk to your liking, and beat with a hand mixer to your desired thickness. Use caution with the milk or your mashed potatoes will be potato soup. In a fix, we have been known to use half-and-half, cream, or even sour cream instead of milk. You can use a store bought gravy, or you can use the liquid from the roast thickened with corn starch or flour to make a gravy. We did either depending on how much time we had.

Fresh butter beans are best but sometimes fresh frozen beans are all that’s available. They work, too. Our family always starts a pot of beans with a piece of what we call fat meat or salt meat. In the south, this is mostly referred to as fatback, but I have found that to be a general term used to describe any hunk of mostly fat that has been salt cured. Some people just use a couple slices of bacon or a ham hock. Either way, it adds flavor and a little oily moisture to the beans. Bring to a boil and simmer as long as you like but make sure the water doesn’t boil away.

Cornbread muffins instead of biscuits are especially good when the meal is hardy or heavy. The sweetness and lightness of cornbread balances out the weight of a more savory entrée.

For dessert, I made strawberry shortcake. Strawberries are ripe in the fields at this time of year so it seemed like a natural choice. I cored and sliced the strawberries and placed them in a lidded bowl. I added one tablespoon of sugar, stirred, and placed in the refrigerator to chill. The moisture from the berries combine with the sugar and makes just enough of a light syrup to soak into the cake or bread you choose. In this case, I chose an egg-white, or angel food, cake for my base, and then stacked with strawberries and homemade whipped cream.

Paul had an aversion to store bought whipped cream in a tub or aerosol can. He said they were phony or fake so he would always take the time to make it by hand. It’s not hard. It just takes a little time.

Use a pint or a quart of heavy whipping cream depending on how much you need. Pour into a larger bowl than you think you need or you’ll end up with cream splattered all over everywhere including you. Trust me. Use a hand mixer on the highest setting and let it roll until the cream is thick enough to scoop and stick to a spoon without falling off when turned over. Some people add a teaspoon or two of sugar while mixing, but our family does not.

***

On nights like this, I always pause for a moment and look at my family all gathered around our table, talking, laughing, smiling, sharing their lives with each other, the big moments and the small, eating, enjoying, remembering, and it all just feels so right. I am so grateful. The gifts my husband gave me continue to bear fruit in my life and in the lives of those we love. It makes me want to shout, “Look, honey, I’m doing good! I’m really doing good!”

Malia

Sunday Dinner #4

This week I was so pleased to make Paul’s Lasagna.

Lasagna is one of those dishes that has no formal recipe but everyone seems to know how to make. Paul’s version of lasagna certainly evolved over the years. He never made it the same way twice, and it was always good. It was also one of a very small set of family favorites that he trusted me, his culinary-challenged woman, to prepare with only a little oversight from him.

He often made lasagna when we had company. So, many of our family and friends out there will remember having Paul’s Lasagna when visiting or having dinner with us. And, of course, lasagna makes great leftovers. True story, I have been known to eat it cold, right out the dish, the next morning. This occasion was no exception.

On this particular evening, I was hosting Paul’s parents and the newest members of our family, my son’s future in-laws.

I began by cooking the lasagna noodles and browning the meat. We use at least nine of the long, flat lasagna noodles per 9×13 casserole dish, but I always cook more than I will need because inevitably one or more of the noodles tear or stick to the pot or something else that makes them unusable. Also, I add a dollup of olive oil to the boiling water. It keeps the noodles from sticking to each other. Occasionally, Paul and I would make the pasta from scratch. If the pasta is fresh, then it does not have to be boiled or pre-cooked. It can be added straight to the lasagna recipe.

Paul used to make lasagna with ground beef but years ago began using mild, Italian sausage instead. I use about a pound of sausage per 9×13 casserole dish. Italian sausage can sometimes be found in the store in bulk but more often I find it packaged already in a casing. Simply remove the casing before browning it in the pan. I find the easiest way to remove it is by using a pair of kitchen shears to cut the casing lengthwise and roll the sausage right out into the pan. Use a spatula to break it into smaller, bite-sized pieces as it is browning.

Once the sausage and noodles are prepped, you’re ready to start assembling the lasagna. I began with a light pour of spaghetti sauce across the bottom of the dish, just enough to cover it from edge to edge. Then, place the first three lasagna noodles lengthwise. More sauce. Sausage. Cheese. Black olives. Another layer of lasagna noodles. Sauce again. Alfredo sauce, too. Sausage. Cheese. Black olives. You get the idea! One of the layers typically includes ricotta cheese in addition to the shredded cheddar and mozzarella that have already been used in previous layers.

I was feeling sassy so I got creative with a second, smaller lasagna and included a layer of fresh spinach. That’s the beauty of lasagna. You can make it your own by adding whatever ingredients suit your fancy.

Cover and bake at 350 degrees for about 30-40 minutes. You’ll know it’s ready when you can see it bubbling around the edges. Uncover for the last five minutes to get the cheeses really melt-y. Salad and garlic bread completed the meal.

***

Dessert was a special one. Both Paul and I are from farming families with fond childhood memories of spending time on the farm. So, throughout our son’s childhood, we would frequently visit the local farm stand of a very large, peach farm, McLeod Farms, in McBee, South Carolina. Their peaches are sold under the Mac’s Pride brand throughout the United States and Canada. They also grow other crops for local sales like corn, blackberries, grapes, blueberries, strawberries, melons, pumpkins, tomatoes, beans, greens, broccoli, okra, and so on.

In the farm stand, you can find fresh produce, baked and canned goods, and homemade ice cream. Families and school groups frequent the farm to walk the fields, pick produce, and visit the tractor museum. There is also a farm-to-table restaurant and annual festivals to celebrate the harvests. Families can go for a hayride or simply sit at the picnic tables or in rocking chairs and enjoy time together. This was the setting of many a well-spent, lazy day for our family.

Each year the farm invites people to enter a contest for the best recipes that utilize the farm’s produce. Paul loved trying out the winning recipes. This dessert, Peach Enchiladas, is one of those winning recipe entries, and it was an instant hit in our family.

Use 4 – 6 fresh peaches. Peel and quarter, and wrap each piece in crescent roll dough. Arrange in a deep baking dish.

Melt two sticks of butter. Add one and one-half cups of sugar and one teaspoon of cinnamon to the melted butter and stir until well blended. Pour or spoon the sugar mixture on top of each wrapped peach quarter.

Finish with the SECRET INGREDIENT…..Moutain Dew! Yes, that’s right. Pour twelve ounces of the good stuff into the dish. Try to avoid pouring it directly over the sugar mixture. Instead, pour it into one of the little, empty spaces between the wrapped peach quarters and let it fill the dish from the bottom.  

Bake at 350 degrees for 45 minutes. Through the magic of heat and time, the Mountain Dew transforms into a thick, ooey-gooey, sugary, cinnaminny filling.

My son knew I was making lasagna, but I had not told him what I was serving for dessert. When I took this out of the oven, my son let out an “Ooooo, Mama!” and, with that, I knew I had nailed it!

As I was making, serving, and eating it, I was remembering warm, sunny, clear-blue-sky days of us; riding in the haywagon, walking in the fields, picking berries, and sitting in rocking chairs enjoying homemade strawberry or peach ice cream, laughing, smiling, loving each other.

Those were good, good days, and I am so thankful, Malia

Sunday Dinner #2

I’m getting good at this!

For my next adventure in cooking, I prepared Filipino chicken, rice, steamed asparagus, pear salad, biscuit, and honey-bun cake.

This Filipino chicken recipe is iconic in our family. Paul’s mother picked it up while they were living in Japan in the late 1960s, and it has been a family favorite for over 50 years. Think about that. Three generations of this family have sat around the dinner table and enjoyed this meal together. They have smiled, laughed, and argued, listened, celebrated, mourned, have been sad, worried, excited, angry. This meal is what connects us today to the memory of all of those moments in time.

***

The dish itself is easy and delicious, warm and steamy goodness; rich, salty and sweet. And it’s classically Filipino with an adobo sauce as the base. The recipe calls for two packs of chicken; drumsticks, thighs, and breast. However, Paul and his mother always used a large-ish pack of thighs, bone-in and skin on. Really, you can use whatever you want, but you do need the skin as it provides the fat that keeps the chicken tender. My only added advice here is to adjust the amounts of liquids to make sure that you have enough to cover, or nearly cover, the chicken. In this particular instance, I chose a pack of 10 thighs and found that I needed to double the recipe in order to have enough liquid in the pot.

In a large pot, I added 2 cups of water, one-half cup of soy sauce, one cup of vinegar, two or three whole bay leaves, black pepper, and half a bulb of garlic, sliced. Then, I added the chicken and covered the pot. After about an hour and quick phone call to Paul’s mom for moral support(!), I needed to reduce the amount of liquid. So, I uncovered the pot and let it cook for another hour until the liquid was reduced by about three-fourths. Just use low to medium heat settings and adjust as needed based on the amount of time you have.

***

Ok, let’s take a little time-out to have a serious talk about rice. That’s right. Rice. For my readers in the American south, I know I am opening a can of worms here. (What other readers are there you ask? Well, at last count, the little blog that could is being read in 47 countries around the world. Eeek!)

Rice culture in the American south, specifically in the Carolinas, has a long, long history, and southern households and their cooks have developed very specific habits and methods, to a nearly religious level, around cooking, serving, and eating rice. In fact, many southern brides receive the traditional gift of a rice spoon as a wedding gift.

The rice historically grown in the Carolinas was a long-grain, non-aromatic, white rice. Over the years, my family has grown more fond of the aromatic rices like jasmine and basmati.

Now, there are many questions that can immediately tell us a lot about a person based on their response, questions that place people in categories or camps. Which direction the toilet paper roll faces, for example, is one of those questions. I am not even going to weigh in on that one for fear of losing readers!

But the rice question is this, “How do you cook rice?” The two camps are as follows:  steamed or boiled. Each camp is full of devotees. I have never in my life heard someone say, “Either way. It doesn’t matter” because, well, it most certainly does matter. These two versions of rice are hardly even comparable!

The only way to cook rice is in pot. Judge me as you wish.

Two cups of water to one cup of rice, a thick pad of butter, and 10 minutes covered on low to medium-low heat makes the perfect pot of rice. Every time. Finesse points include bringing it to a hard boil just before turning down the heat and covering, and do not, for the love of all that is good and right in the world, do not lift the lid. Once it is covered, you must not uncover until it is finished. In our household, getting a little too close to the pot would result in a sharp rebuke, “Don’t open the lid!” You might even get a light slap on the hand if it looked like you might be considering lifting the lid. I’m not kidding. When finished, the rice should be forked before serving.

***

Asparagus is a perennial that grows really well in the south. A well-tended bed will produce for many years. It grows like a weed as we say. I have even seen it growing wild in roadside ditches down country lanes bordering long forgotten homesteads and farms. We like it lightly steamed so that it retains its crunch and nutty, earthy flavor. A vegetable basket in a large pot over medium-high heat works well. Add water until it is even with the bottom of the basket. Cover the pot and start a five minute timer once you see the first curls of steam rising. Then, remove from heat and serve immediately.

***

Pear salad. Another icon at our family’s dinner table. Begin with a couple of outer leaves from a head of iceberg lettuce as the base. Add a half of a pear, a dollop of mayonnaise, a maraschino cherry, and a sprinkling of cheddar cheese. I don’t know the origins of this little dish nor have I ever had the inclination to ask. I almost prefer to think of it as uniquely ours. It is just so dear and precious to me. It really is delightful. Trust me.

However, if you choose to use anything other than Duke’s mayonnaise, I am not responsible for the outcome.

***

And finally for dessert…We were celebrating a birthday so I made a cake, honey-bun cake. We make this cake in a casserole dish, and it is hilariously and lovingly known in our family as buh-donka-donk cake (because if you are not careful, it will give you a buh-donka-donk butt!).

First, mix one box of yellow cake mix, 8 ounces of sour cream, three-fourths cup of oil, four eggs, and one-half cup of sugar until all ingredients are moist, about two minutes at a medium speed. Pour into a greased 9 x 13 pan. Combine one cup of light brown sugar, one-half cup of raisins, and two teaspoons of cinnamon and lightly swirl mixture into the batter. Bake at 350 degrees for 45 minutes. While the cake is still warm, pour a mixture of one cup of powdered sugar, two tablespoons of milk, and one teaspoon of vanilla over the cake.

Paul made this cake for us many times. He got the recipe years ago from one of our finest friends who got the recipe from his good friend and neighbor. Connection. Making and sharing these recipes and food keeps us connected, physically and in spirit.

As we enjoyed the meal, we talked about all the people we loved who were connected with the recipes and the food. We smiled and laughed remembering them, the time we shared with them, who they were, and the impact they had on our lives and us on theirs. I am so grateful for everything Paul and I shared and particularly grateful that Paul left me such a beautiful (culinary) legacy of love!

This. This is what I love about food, recipes, and sharing meals with others. It’s a way to remember and honor the lives of those we love. It’s an active, living memorial.

Food + memories = joy, Malia

I’m back!

Ok, so, truth be told, I’ve been back for several days, but, you know, life!

From The Hymnal 1982, #398 I sing the almighty power of God, v 3, “….while all the borrows life from thee is ever in thy care, and everywhere that I could be, thou, God, art present there.”

My trip to the Dominican Republic was amazing! There were less hiccups on this trip than on my Camino adventure, and I was a much more confident traveler than I was the last time although I will confess to a little travel anxiety at the start. For me, that presents itself in the form of irrational worries like a sudden sense of panic that I selected the wrong airport when making my reservations online. Did I get the airport code right? Am I accidentally flying to the wrong country? I better double check. Did allow enough time for my connection? I better call the help line and ask. Where’s my passport? Did I remember to pack this, that, and the other?? Did I put my medicine in my carry on? Where’s my phone? Did I lock the car?

I left my home at 3:30am and boarded a flight to Miami at about 5:30am. I easily made my connection in Miami (traveling win!) and flew into Santo Domingo, the capital city, at about 11:00am and was greeted with……ugh, a looonnggg line to get through immigration. I was frustrated. I was anxiously texting my friend, Ada, keeping her updated on the progress of what would become my hour-and-a-half long wait to get my passport stamped. Being who she is, she texted, “Ok relax”. This is one of the many reasons I love her. Despite the short time we have known each other, she totally gets me and knows what I need to hear. Those two little words delivered with love and compassion made all the difference. I suddenly felt like I could wait in that line forever, and it would somehow be ok. Thank you, Jesus, for the blessing of these friends in my life!

By the way, flying into Miami is always a treat as that area of the country never seems to disappoint in the cloud department. The early morning departure provided me with a literal bird’s eye view of the sunrise, and, wow, was it spectacular. I was like a giddy kid with my nose pressed against the window. It’s like a cotton candy jungle up there with beautiful, spun filaments and fluffy mounds of pink and blue everywhere. When the sun begins to work its magic, those clouds glow like live embers in a smoldering campfire followed by whole fields of clouds rolling and advancing like thick floes of lava. It is quite the show!

After finally getting through immigration, Ada picked me up and whisked me off to a beautiful lunch overlooking the ocean at Boca Marina Restaurant. The sound of the water, the warm ocean breeze, and the expansive view were just what I needed after the cramped airplane and pressing crowd of the immigration line.

In the evening, we met our other friends at Parque Colon (Columbus Park), home of the Basilica Cathedral of Santa Maria la Menor, in the Colonial Zone. The Colonial Zone is the historic, colonial district of the city. It is filled with shops, restaurants, historic buildings, and plazas where people meet to walk and talk, drink and dine, smile and laugh, and spend time together. The Dominican people are truly beautiful. A cross-cultural recipe of Spanish, African, and indigenous peoples shines in their faces. The street life is vibrant; rich with color and the smell of delicious foods, local produce, and the sound of merenque on every corner accompanied by crowds of people listening and spontaneously dancing in the plazas and along the sidewalks. It is glorious!

The next morning we set off for the mountains and countryside. Along the way, we stopped at a fantastic café, Miguelina’s Panaderia y Reposteria. They make fresh the most delicious breads and sweets, coffee, and fruit smoothies. From there, we made our way to Alta Vista Restaurant. We traveled by car to get there, but there is the option to arrive by helicopter from nearby locales. The view and the food were amazing as was the company. Next, we drove to a high mountain reservoir, Tavera Dam, where we boarded a boat for a day on the water with thanks to Ada’s brother, Ramon. In the late afternoon, we pulled up to a lakeside restaurant, La Presa de Taveras, serving the local catch. It was a truly beautiful day!

A long walk around the city the next morning before boarding the plane made my experience complete. It was a quick trip, but my Camino family and I made the most of it by seeing the sites and staying focused on the most important thing which was having time to enjoy each other’s company and give thanks that God brought us all together is this way.

***

Where’s the beef, ahem, I meant, grief?!

….to quote a fast food restaurant’s famous ad campaign from the 1980s. It went on to become a catchphrase implying where the substance or meaning is in a particular event or idea.

Well, the grief, my friends, is where it’s always at, crouching on coiled limbs in my heart, in my soul. The sadness still creeps in or pounces when I least expect it. I am still caught off guard by thoughts of sharing experiences with Paul. I am still uneasy without him by my side in so many situations, but right alongside that grief is gratitude and growth. I am so thankful for all that I have and all that I am and all that I am becoming.

I find myself becoming less and less interested in happiness. It never lasts. It’s bought, sold, and traded like a commodity. I am interested only in joy. Joy is eternal, and, along with gratitude, is the only counterbalance to grief and suffering. Joy happens in the small, quiet moments among friends and family and strangers when people connect. Joy happens when you’re dancing on a street corner or when your nose is pressed to a window watching the sunrise or when taking a long, deep breath of the ocean breeze. Joy is born out of contentment with all that life encompasses….birth, death, sadness, happiness, failure, success, fear, anger, acceptance, rejection. I am learning that joy can be present in the midst of it all if I approach life with gratitude and a desire to grow.

I am so completely thankful for Ada. God truly placed her in my life to encourage me to continue to learn and grow. She inspires me in all the best ways. For Ada, love is an action word. She shows me through her generous spirit how to cultivate and maintain connections. Ada inspires me to be more connected, more generous, to be more.

I love you all, Malia

Puppy Love

A neighbor’s dog had a litter of ten puppies, Boston terrier and Lab mixed. There were only three puppies left, a boy and two girls. We knew we wanted a girl so we just needed to pick one of the two that were left. Easy. Right? Not so much. After an hour of holding, petting, playing, and cuddling, I was no closer to deciding which one than when we arrived. Finally, I turned to Paul and said, “I just can’t choose between them.” He didn’t miss a beat, didn’t even hesitate before saying, “Well, then, we’ll take them both.”

That’s how it happened. That’s how we got our girls in January 2012, and they have brought us so much joy. Choosing names in a family full of history buffs is no joke, but we landed on Eleanor (as in Roosevelt) and Beatrice, after General George Patton’s wife. It wasn’t long before the formality faded and Ellie and Bea became the norm.

Our girls, Ellie and Bea

Pets are a lot of responsibility and a lifetime commitment, but we would never trade it for the love, joy, and companionship that they provide in return. Pets have always been part of our lives, and pet therapy has been an incredibly important part of my journey through Paul’s illness, his passing, grieving, healing, and now growth. When Paul was in the hospital, he would sleep restlessly and often call for the girls or snap his fingers for them to come. Because we were not able to be transferred to hospice, we had a very large, private hospital room at the end of a wing. The doctors graciously made it possible for the girls to come and spend an entire day in the room with us. On other days, we had many visits from therapy dogs. The pet therapy visits never failed to brighten our mood and provide a welcome distraction from the stress and anxiety of what we were experiencing. The benefits of pet therapy are numerous. It lowers blood pressure, improves cardiovascular health, releases calming endorphins, and reduces pain. The act of petting induces an automatic relaxation response that can even reduce the need for medication in some cases. It’s also social. It brings people together. It makes people smile! Read more about the benefits of pet therapy here in the blog, The Psych Talk.

The time we spent in the hospital leading up to Paul’s passing was difficult and sad, but as sad as what we were going through was, it was sadder still to walk down the hallways and see so many patients who were totally alone. No family. No visitors. In contrast, Paul’s room was filled with people, friends and family, and LOVE, day in and day out. Through pet therapy, we can share that love, the love Paul had for his family and our fur babies. I have written previously about how full circle moments have greatly contributed to both gratitude and growth in the grieving process. Pet therapy is a prime example of that. Several months ago, I began the process of getting one of our girls, Bea, certified as a therapy dog through the Alliance of Therapy Dogs. She has such a good temperament and is well suited to it. Our other girl, Ellie, is less gregarious and would not likely enjoy it. It’s so important to carefully consider a dog’s personality if pet therapy is something in which you are interested. Very soon, Bea and I will walk the same hallways to visit patients in the same hospital where our family spent all those difficult days and nights during Paul’s illness and passing, but this time it will be for something good. It somehow redeems the awful for the beautiful, something positive that helps others. No, it doesn’t replace the bad memories, but it does supplement them with some better ones. It creates an emotional counter-balance. We are so grateful for the care we received that we are moved to do for others what was done for us.

So, recently, I have found myself asking the question, what is Paul’s legacy? The short answer to that question is we are. The people he loved so well are his legacy. Paul believed in leaving things better than you found them, especially people. The people in your life should be better off because they have known you. It’s a legacy of love and encouragement shared with others. Getting involved in pet therapy is helping me live out that legacy.

Here’s hoping this blog leaves you better than it found you, Malia