Memoir Publication and Garden Update

UP Reader

The U.P. Reader, which includes my memoir piece, “Lonely Road,” is now available in print and e-book! This literary magazine is published by Modern History Press in conjunction with the Upper Peninsula Publishers and Authors Association (UPPAA). The publication also contains fiction, humor, poetry, history, and more.

When I read the call for submissions, my first instinct was to write a fictional story set in Michigan’s U.P., where I lived for many years. What about my own, personal tales, just waiting to be told? I decided that memoir was the way to go.

As Barbra Streisand sang in one of my favorite movies, “The Way We Were,” memories really can “light the corners” of our minds. But, when too much pain is caused by remembering, we often choose to ignore and wall-off those sections of our brains. Writing memoir can be like taking the partitions down and letting the light shine, once again, onto those remembrances. The act can bring questions, heartache, revelations and healing.

Lonely Road” relates an evocative experience during my wintertime move to the Upper Peninsula, with the purpose of giving a faltering marriage one more try. The story is also a metaphor for the journey of life, with its pleasant surprises, difficult challenges, and safe havens. That “one more try” to stay together spanned several additional decades. Success or failure? Guess it depends on how you look at it. This was a very difficult piece for me to write because of all the emotions to which it gave rise. I would like to say that I felt better once I had it down. Saying it well and true did give me a sense of satisfaction. The sadness over our loss still remains.

I hope that you’ll consider reading about my experience, along with sampling contributions from other writers with connections to the Upper Peninsula, in the beautiful state of Michigan. The book is available from the publisher, through Amazon, and at several retailers in the U.P.  Reviews are welcomed!

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GARDEN UPDATE

The Community Garden is looking quite bountiful these days! Cucumbers and zucchini are already producing. Today, I also spotted tiny green peppers and tomatoes. Giant sunflowers provide a lovely backdrop. My little plot contains huge marigolds and abundant basil. I’ve already taken several bags of the herb over to the food pantry. Basil is great in curries and salads. Pesto, anyone?

The rosemary is a bit on the small side, and I’m afraid the watering that’s helping the basil thrive may be somewhat of a negative for those plants, which often prefer drier conditions. They’re growing, though, and I snipped the ends to encourage even more growth. Did my molasses and orange oil concoction succeed in the fight against the fire ants? Yes and no. It worked well enough to drive them over to the other side of the little garden bed. At least they stay off the plants!

Community Gardening: waiting for my “real life” to resume?

 

grape arbor

Meandering garden paths formed the outline of my pleasant childhood. In dreams, I see the grape arbor that separated our manicured yard from the large garden and offered sustenance for the birds. As summers wore on, rows of vegetables and flowers blurred and overran with plenty. Standing out in memory are crisp cucumbers, tart rhubarb and stately iris. I realized later in life that I should have paid more attention to my parents’ gardening techniques. Very little had stuck with me, except a love of that entity called “garden.”

Lack of knowledge, funds and assistance thwarted my early attempts at gardening as an adult. I still loved the idea of growing things, however, and did manage to nurture some healthy annuals, daylilies and rhubarb.

beans cropped

As life unfolded, I had the opportunity to experience gardening in various climates. Azalea and camellia in the south. Daffodils, iris and clematis in the north. Most recently, I accepted the challenge to grow vegetables in northern Michigan, planting tomatoes, bell peppers, leaf lettuce and pole beans. My efforts met varied success. Critters liked the tomatoes, so very few made it to the kitchen. Lettuce was plentiful, and regrowth was almost instantaneous after harvest. The pole beans took a while getting started, but a wooden teepee-like form covered with the slim green darlings was my crowning achievement for several summers until I moved.

When sleep is difficult to find, these nights, I sometimes walk through that northern yard in my mind, smelling the lilacs, touching the rubbery hosta leaves, checking to see if tender plants need water. How is it possible that my life offers no personal outdoor space and only windows to sun my numerous houseplants? Yes, there is natural beauty and plenty all around, but none of it is “mine.”

Of late, a search led me to the nearby community garden where citizens plant and tend crops for donation to the local food pantry. Because I’ve never done much gardening in this hot and dry Texas climate, I decided to ease into it by adopting a small plot. A volunteer had planted my rectangle of earth with herbs, since the season was already in full swing. Enough space remained to add some marigolds, theoretically to inhibit rabbits from stopping by for dinner.

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As it turns out, I also “adopted” a nest of fire ants, and I’ve been battling them with a safe mixture of citrus compost tea, orange oil, natural dish soap and molasses. Either I’m winning the fight, or they have burrowed farther into the earth. I certainly won’t dig any deeper to find them! (Please see additional ideas, below.)

Rabbits ignored the marigolds to feast on my rosemary and English thyme. The pungent basil remained intact, however. I purchased an organic mixture to spray around plant bases, which involved some type of animal urine and promised to ward off both rabbits and deer. Last time I watered, I saw some growth, so that may be a success. Larger plots at the community garden boast squash, pumpkins, cucumbers and tomatoes, just to name a few.

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Not sure what the future holds. Will I ever again have my own yard? Should I adopt a larger plot next year to contribute in a more meaningful manner? Could I actually have both? Only time will tell…

Anti-Fire Ant: non-toxic ideas

Compost tea (citrus peels simmered in water)

Molasses

Orange oil (essential oil, not cleaning oil)

Liquid dish soap (natural/non-toxic)

(Use about a cup of the above in a gallon of water, to be poured down into the center of ant hill.)

Add citrus compost tea when watering at any time.

Pour plain boiling water into the center of hill when ants are “at rest.”

Leave citrus peels in/near ant hill and throughout garden.

 

 

 

 

Putting the “I” Back into Cook-I-ng

vintage kitchen

I spent years trying to please others through the act of cooking. As a young newlywed, I collected recipes that I wanted to try out on my husband and promptly struck out. If it didn’t look like something that his mother or grandmother often made, then he wouldn’t even taste it. For example, only “fried chicken” was acceptable, he said, and my attempt at that dish was met with disdain. Come to find out, his mother’s secret for “fried chicken” was really “Shake-n-Bake”! I gave up before I even got started. Over the years, I found quick and inexpensive foods that my daughters would eat. End of story (and marriage).

My second husband was a self-taught gourmet cook. No, I’m not just saying this in case he still reads my blog. He really is that accomplished and taught me a lot about cooking methods and ingredients. We took turns cooking, and I have to admit, that as my skills grew, I began to feel a bit competitive. My dishes started to turn out wonderfully and earned well-deserved praise. When my efforts didn’t work out, there were no polite or pretend compliments from him, either.

Cooking never came naturally to me, however, and I almost always relied on cook books and carefully measured ingredients. If a recipe was successful, I made a note of it on the inside of the book for future reference. Sometimes the pressure of producing acceptable meals was a negative force. Things went downhill when I started having digestive problems and had to give up many of our favorite foods and most wine. I won’t pretend these restrictions caused the end of our marriage, but they certainly did alter the daily dynamic of an already strained relationship.

I currently find myself “cooking for one,” a phrase that I’ve never really liked. I don’t even much care for recipes that say, “Cooking for Two,” as if someone is missing and this is all you have left. I occasionally prepare a meal for others, but more often than not, there’s one plate on my faux-Victorian dining table.

I made the early decision NOT to fall into the trap of watching television while eating. Sometimes I listen to my music, or enjoy tunes that emanate from a local activity in the Square, like the one going on as I write this piece. Other times, I read from a novel or non-fiction of recent interest, such as Art of Memoir, by Mary Karr. Weak indirect lighting over my table was an issue for reading. To fix that problem, I recently splurged on an attractive, industrial-style table lamp with a high-powered bulb, in an old-fashioned tone of light green.

Another big change is WHAT I make for dinner.  First of all, I’ve cut way back on meat and more often turn to other forms of protein…eggs, tofu, beans, and occasional seafood. Sometimes just a large salad appeals to me, and I jazz it up with some of my favorites, like olives, capers, and fresh veggies lightly cooked. My go-to cheeses are feta and goat, since they seem easier for me to digest. Olive oil ALWAYS for cooking and salads! I rarely buy according to a recipe, now, but purchase ingredients that look good to me and then just decide what to do with them, later.

I’m starting to have fun with this and don’t think I’ll go back to eating by candlelight any time soon. Following is one of my recent culinary creations:

Egg-cellent Baked Mushrooms

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One or two extra-large portabella/portobello mushrooms, stems removed, cap side up in baking pan

One egg for each, cracked open into the mushroom cap

Your choice of fresh or dried herbs to taste

Light sprinkling of cheese, if desired

Bake at 350˚-400˚ until egg is set to your liking and mushroom is sufficiently tender (about 20 minutes minimum).