I’m going to re-direct my enthusiasm

January 25th, 2012

We have welcomed three fish into the family. The whole weekend was filled with tasks to prepare for their arrival — setting up the tank with rinsed blue gravel and plastic plants, filling it with water, attaching the filter, and learning what kind of drops we need to make it safe. Purchasing a heater, a thermometer, and an Eiffel Tower just because who doesn’t need an Eiffel Tower with barnacles in their tank? We’ve learned about tropical fish, and community fish and who gets along with whom, and who needs salt water and who doesn’t. We’ve spent considered, measured, vacillating minutes in front of the tanks wondering which three fish would be the first to come and live with us?  We made sure the water was a balmy 80 degrees before we brought home a black kuhli loach — a wriggly eel-like freshwater river fish who was named Black Water Dragon in honor of Chinese New Year.  We also picked up a neon pink fish dubbed, Starfire, and a juli cory catfish named Groucho Marx.

Interestingly, I seem to be worried about a lot of things aqueous right now.  Not just these fish, but the plumbing we need to get done in the bathroom because our tub faucet has gone from dripping to trickling to an almost pouring. Not so bad if you pretend it’s a fancy water feature we’ve added to the house. But it’s also begun to smell mildew-y reminding me of the city pool locker rooms when I was a kid and that can’t be good. Plus there’s that whole “you’re wasting water in the desert” rant going on in the back of my head.

Oh, and there’s the worry I’m carrying around about my kid’s recent lack of dentistry and what a lax and terrible parent I am. And there’s these damn fish that I’m beginning to feel attached to. I’m checking in on them every time I come and go.

I tell Liam about the aqueous stress and he says, “Well, it is the year of the water dragon.” Hmm, well that’s something to think about.  I read that water allows the dragon to “re-direct its enthusiasm”. Ok. Ok, I think, I can work with that. It’s time to think about the flow. It’s time to just get in the current and swim.

 

 

Library card of the week

January 16th, 2012

signs in Winslow, AZ

January 9th, 2012

 

 

 

 

“I know how the road in both directions both threatens and beckons.”

- Wallace Stegner

 

Transactive memory

January 3rd, 2012

“Oh that Aunt Jan, she shouldn’t be getting me anything,” I say while tearing the wrapping off of a white shirt box on Christmas morning. I lift the lid and find a worn Ziploc baggie. “What’s this?” Inside is a writing tablet with my grandma’s name stamped on it twice and two brittle handmade cookbooks.

When I unseal the top of the Ziploc bag, it smells! It’s chemically sweet like dryer sheets and Aqua Net.  It’s the smell of visiting my grandma at the Beauty Shop behind her house; of shop towels in the laundry; of pretending to “sit under the dryer” while watching her roll hair into rows of rollers. I want to hoard this smell.

I delicately thumb through one of the cookbooks, “Relief Society Recipe Book”. There is a handwritten page tucked inside for Coconut Marshmallow Layer Cake. I smell you and I hoard you.

The second of the recipe books is two-hole punched; red plastic rings holding the loose typed double-sided pages.  The recipes are from Winslow women, I recognize some of these names. I like the name Goldie Cooke, I think she was a friend of grandma’s. It has no cover and no date, could it be the 50’s, 60’s – not sure who collected these and put them together. Some women’s club I imagine, but which one?

Hot Milk Sponge Cake

Food For The Gods

Sopapillas

Grandma’s contribution: Spoon Bread Tamale Pie, also South of the Border Casserole, and a Cranberry Salad with celery and marshmallows.  I’ve eaten you.

Many of the women’s recipes use the word “scant”. Scant cup sugar, scant cup oil.  Why scant?

Which brings me to this thought: I’m beginning a New Year thinking about Transactive memory – a system of explaining how we rely on our family, friends, and community to store information for us.  Each person doesn’t need to remember everything the group needs to know, it’s the capacity to know who knows what. How people in close relationships “coordinate” memory and tasks. These recipe books unlock transactive memories about food and community, and a shared culinary heritage.

Like a family story that is laughter plus smells plus food. The whole is greater than the sum.  I think this might mean that my iPhone is part of my transactive memory? And this blog?

I’m going to try to remember that what I know includes what those around me know. I’m thinking about this while smelling old crumbly recipe books, trying to conjure my grandma’s expertise and areas of specialization, part of the memory of my childhood, and wondering what there is to learn from making that Coconut Marshmallow Layer Cake?  And smelling Aqua net?

 

Moving forward

December 30th, 2011

honeycomb

Lilah and Aro

December 20th, 2011

no real cleavers were used in this photo

I just came home from a week in New York visiting my friend Lilah. She has a new baby, a 6-week old infant son, Aro. We spent a lot of time in the car driving from Yonkers up north, down the West Side Highway, making our way across Manhattan and over the Williamsburg Bridge into Brooklyn. It was grey and rainy, which was a welcome change from Phoenix, but also made me feel like I needed to re white-balance my eyes; my self? I’ve been so worried lately; so serious. Watching the watery Hudson River out the passenger side window — droplets of rainwater obscuring the view slightly — I let my mind drift.

I’ve been stressed out about money, and my own creative progress, and how the two are sometimes at odds. About what’s next? What’s next? Lilah has been known to say, “Just keep doing what you’re doing… more will be revealed.”

One time, Lilah and I won tickets from a radio station while driving cross-country. It was about 95 degrees and we were standing in the sun at a pay phone in Nashville, Tennessee. Lilah was dialing, trying to connect us with the Grand Ole Opry so we could purchase tickets for a performance â any performance. But somehow she misdialed and got connected instead with the radio station WSM. She started telling our story — we’re driving cross-country; we’re only in Nashville for a couple of days, we started our road trip in Upstate New York, we’re on our way to Arizona. Next thing you know, Lilah is put on the airwaves and the disc-jockey is yelling, “Guess what, you girls are going to the GRAND OLE OPRY!!” and we end up winning tickets to that night’s line-up of shows. We are jumping up and down at the pay phone with sweat dripping down our faces. What an incredible stroke of luck! We’re not even sure how it happened. That night we saw a great string of performances at the Opry: Porter Wagoner, Charlie Pride, Ricky Skaggs, Riders in the Sky.

We lived together for a bit in the East Village (on 2nd Street and Ave A) when it was still pretty sketch. Our one bedroom apartment had a bathtub IN THE KITCHEN, and at the other end of the kitchen a French door missing the glass in most of its panels opened into a closet-sized bathroom where there was a toiletâ just a toilet. You’ve heard the expression, “Don’t shit where you eat”. You know, said as a warning against having romantic relations with a co-worker or band mate. A warning against causing trouble in a situation in which one might regularly finds oneself. Well, in this domestic arrangement, we literally shat where we ate! We embraced it — bring it! — in this place was there an alternative?

Here we are, years later. I’m waking up to hold Lilah’s infant son in the mornings and talk with her over tea and the morning news. Smelling his head, staring into his deep eyes and delicious baby-ness. Marveling at the chirps and throaty suckling sounds he makes. Lilah is the friend that always reminds me about the malleability of perception; that people create their own meaning to life.

On the last day of my visit, one of Lilah’s classes for her graduate MFA program is having a Performance Art event at a Polish church in Greenpoint, Brooklyn. The class is broken into four groups and each has taken over a section of the large church basement to set up their interactive tableau. There was a group with masks inviting folks to join in, and a group serving tea, and a group compiling complaints. But the best part is that during a diaper change it’s discovered that the waistband of baby Aro’s pants are wet. Lilah hasn’t brought a spare pair so she sets his baby pants in a pot and turns the stove burner on and tries to dry them. But of course the wool-blend fabric begins almost immediately to smolder — filling the whole room with an awful smell. The little pants had burn marks all over them. In fact, they looked like a toasted marshmallow. The funniest part is Lilah holds them up and says, “Huh, they’re not so bad.” But they would have been, believe me, they would have been considered a minor disaster to many new mothers. I said, “He’s going to look like a s’more.”

SO my point is, Nevermind the well-read, Brooklyn MFA-bound artists, watching my friend sauté her sons pee-soaked pants was really the most inventive, best artistic “performance” of the whole afternoon. The thing that I wish I had been recording.

Pardon me

December 20th, 2011

Wow. We have had some technical difficulties here at A Little Bird Told Me. It’s somewhat regrettable that I’ve left everyone who may come to this blog looking at a library card called “Butt, talking and thinking” for this looong. But such is life.  However, things have been updated and upgraded, and more changes are still to come. I’m trying to get this place ready to let a little more awesome out in 2012. Please stand by…

Library card of the week

November 9th, 2011

PB & Mustard

November 4th, 2011

We’re having pizza at my dad’s house and my brother shows up with his latest batch of brew. It’s a “pecan porter”. We’re all standing around talking about this when I say to my brother, “Jules, what is it about your late twenties, that has led you to this interest in fermentation?”  We crack up wryly. I was teasing him, but listen up.

A few days later I get word that my brother is making his own sauerkraut. “What! You’re kidding me.” I say. “I didn’t even know my brother liked sauerkraut.” Who makes their own sauerkraut?  My brother really is obsessed with fermentation.

Which gets me thinking of this story about my brother’s palate from when he was a kid.

When I was in high school my brother was in grade school. We came home from school to eat lunch everyday. One of my “jobs” was to make his lunch. The kid wanted the same thing every day. A peanut butter sandwich with all the crusts cut off.  Ugh. So one day I laid down four slices of bread; two for my turkey sandwich and two for his peanut butter with the crusts cut off. I smeared a dollop of mustard across my bread and, instead of getting a clean knife to stick into the peanut butter; I just swiped the blade “clean” across one of my brother’s bread slices. Then stuck the knife in the peanut butter. A small amount of mustard lay hidden beneath the peanut butter. I cut the crusts off and brought my brother his sandwich. I don’t remember now how much of this action was intentionally mean, and how much was laziness, but let’s assume it was a mixture of the two.

The lunch hour is ticking by quickly and my mom is getting frustrated with my brother. “Eat!” she tells him for the tenth time.  He looks miserable. He is ready to cry.  “This peanut butter tastes funny,” he pleads. Finally, I crack. I can’t believe the kid can detect the mustard! It’s like the princess and the pea only he is the prince and the mustard smear. I confess, but oddly I’m not in any trouble. Instead we all start laughing. Or at least that’s how I remember it. Maybe it was just my mother and I laughing. My brother was relieved to be off the hook.

But look at him now – he’s making beer, he’s making sauerkraut. Then, I hear he and my sister-in-law are making marmalade and pickles!!! He is so ready to give peanut butter and mustard sandwiches another try.

Casu marzu

October 13th, 2011

Yesterday Emmy was reading the book, School of Fear about four kids who get sent to an elite school for eradicating children’s fears when she looked up and said, “Mom what is Casu Marzu?”
“I have no idea”, I said. “Let’s look it up.”
And so we did. And then . . . oh my god. People, it’s maggot cheese! Literally. It is a cheese from Sardinia, derived from Pecorino, where fly larvae are purposefully introduced into the cheese. The digestive action of the larvae breaks down the cheese’s fats making the texture of the cheese very, very soft. (Because it’s putrified) Eeeew.

We can’t get enough and keep reading about the cheese. We’re saying, “Casu marzu!” to each other and shrieking. I say to Emmy, “Listen, some day mommy is going to get old and dotty and it is YOUR JOB to make sure that I never eat Casu marzu. Seriously kid, don’t ever let me accidentally eat this.”

The cheese has all these tiny translucent white worms in it. And apparently some people just eat it maggots and all, while other de-maggot the cheese by sticking it in a paper bag.  As the larvae are starved for oxygen they launch themselves out of the cheese making a pitter-patter sound on the side of the paper bag. When the pitter-patter subsides, the maggots are dead and ready to be spread on a nice crust of bread.

Can’t you just see how it happened? Some guy’s like, “Ah dang, the cheese is bad. Oh well, I’m gonna eat it anyway.” And so he did. And then everybody else noticed that he didn’t die and plus he kept insisting, “Whoa, that’s really, really good”.  And thus, Casu Marzu.