Dirt & Mulch

Four yards of black dirt and six yards of mulch don’t look all that big until you start at the piles with a scoop shovel and a spade.  Then, words like, “How do you eat an elephant? One bite at a time” seem appropriate.  Or overwhelming.  Fortunately, Bill has been doing a lot of the heavy lifting: spreading newspapers to smother weeds, pushing wheelbarrow after wheelbarrow full of black dirt to a thickness of six inches on the ground, then more wheelbarrow pushing of mulch.

As for me, I’m getting used to this gardening in the city gig, finally, after living here for over twelve years. Bemoaning too much shade, too many volunteer baby maples, too little black dirt.  I’m buying native shade plants, pulling three-inch high maple seedlings, and buying dirt.  Plus a bit of cow manure.  

The front of our house, near a busy t-intersection, gets the most sun.  I’ve hesitated to work much out there.  I prefer the privacy of the backyard. This year, I’ve put my big girl bra on and headed to the front.  We’ve converted one whole piece of the dead front lawn to a huge flower garden.  (Well, to readers in the Midwest, it's more like the size of a postage stamp.) Again, much thanks to Bill’s turning the earth, laying newspapers, and hauling dirt.  

In the past, when working in the small gardens out front, I always tried to bend over with my butt facing the house, not the street.  In my youth, there were too many old-lady-bending-over-gardening “yard art” pieces; they left a mark.  One late afternoon last summer when I was bent over pulling weeds, a car-load of kids came whizzing down the hill, and as they turned the corner, one of them yelled, “We can see your tits!”  And off to the backyard I retreated.  For a year.

In fact, they saw cleavage.  If we were on the beach, no one would have shouted that out.  I had no comeback as they sped off, but I’ve come up with a few since that day.  I think the best one would’ve been, “I’m calling your mom!”  Of course, he never would’ve known whether I really knew his mom or not, particularly if I shouted it out with gusto.  I have another comeback should they have gotten stuck in traffic in front of my house.  “I’m glad you noticed because I’ve worked hard to keep them!”  And then gone into the surgeries, the chemo, etc., etc. Yup, I think I would’ve pulled the breast cancer card on him.

Speaking of which, I’m nine years out from diagnosis and will be on the 10-year treatment plan of dousing all estrogen and progesterone hormones through 2020.  This spring’s MRI looked good, my bones don’t seem to be suffering from lack of hormones, and my left arm used to be 12% bigger than my right, but now it’s only 6% bigger.  That bit of swelling is a result of having lymph nodes removed when I had the surgery in 2009.  Now, I’m nearly 52, and many of my friends are joining the club with hot flashes.  To them, I say, “Welcome!” It’s good to have them along for the hot summer ride.

Back to the front.  Since I now have the comebacks in my back pocket, I’ve been confidently planting and weeding out front. I’ve met quite a few early morning walkers, and late in the day during rush hour, a few cars have pulled over to say how much they like driving through the intersection when all my flowers are blooming.  Plus, I’ve chatted with families stopping by in the evenings to go through the books in the Little Free Library.  

All in all, the former weedy areas look and feel a lot different with high-quality black dirt spread over the top like thick chocolate frosting.  And a handful of one-liners at the ready.
 

Malcolm to Attend NY State Summer Writers Institute

Local writer, Linda Malcolm, has been accepted to the New York State Summer Writers Institute. Malcolm will be one of approximately sixteen writers attending the two-week non-fiction workshop, “Memoir and Personal Essay,” taught by Phillip Lopate, long-time professor in the MFA non-fiction writing program at Columbia University in New York City.

Throughout the last nine years, Malcolm has been writing creative non-fiction. Ebbing and flowing between parent and writer, she writes short personal essays on subjects ranging from deep-sea fishing and canning tomatoes to death and laundry.

“I have dutifully posted over 400 essays in my ‘online storage unit,’ www.lindamalcolm.com,” Malcolm said.  “This year, I am stepping out of my small readership in search of a larger audience.  At the Writers Institute, I will be working on a collection of essays to be published in my first book later this year.

“Born in Iowa, I was raised on a dairy farm surrounded by cornfields.  Now, I live north of Boston and write about life, one slice at a time.  I believe the little things in life are the most joyful, the most humorous, and the most over-looked.  They are the seeds for my writing.  The juxtaposition of cultures, peoples, and places drives the shape of my essays.”

The New York State Writers Institute, established in 1984 by award-winning novelist William Kennedy at the University at Albany, SUNY, will hold its 32nd annual summer program July 2 - 27, 2018. Under the joint auspices of the Office of the Dean of Special Programs at Skidmore College and the New York State Writers Institute at the University at Albany, the summer program is held on the campus of Skidmore College in Saratoga Springs, New York, and will feature creative writing workshops in fiction, non-fiction, and poetry. An extraordinary staff of distinguished writers, among them winners of such major honors as the Pulitzer Prize and the National Book Award, serve as Institute faculty members. 

For more information or to receive Malcolm’s weekly essays, contact her at linda@lindamalcolm.com.

(How did this leg of the journey begin?  Like this...)

Discovering Burrata

When Bill and I first bought our house in Rockford, Illinois, I had the unfortunate experience of discovering a wolf spider and her babies.  I saw this unusual spider in the entryway one evening when Bill was out.  I decided to put it in a jar to show Bill.  Its head and legs were normal size but it had a body the size of a small grape.  As I tried to trap it, I bumped the body and a hundred baby spiders dispersed from the grape shape. It makes me shudder today, 27 years after that discovery.

I was reminded of this after an unfortunate cheese incident this week.  Thinking a fresh ball of mozzarella, some aromatic basil, and thick tomato slices on piece of crusty bread sounded lovely, I reached for a container of two mozzarella balls as I zipped through a small Italian grocery store.  I know every aisle in this local store, so as I caught sight of the familiar container in my peripheral, I hardly slowed down as I threw out my left hand at the fresh cheese shelf to snag the mozzarella balls.

That evening, the boys had a friend over.  In one combination or another, I knew the ingredients for this sandwich would feed everyone.  A deconstructed sandwich platter would give everyone the freedom to create their own dinner.  I fished out one of the mozzarella balls to slice and dried it with a paper towel.  It felt squishy – very different from the normally firm fistful-sized balls I’d purchased in the past.  My knife broke open a smooth outer skin of mozzarella and hundreds of white spider-like little bits spewed forth in a creamy liquid.  My stomach still lurches at the thought of it.  I flopped the mess back into the liquid and put the lid on the container.  The label read “burrata.”  

We had crusty bread dipped in olive oil for dinner. 

Like the baby wolf spider experience, a little research on burrata was necessary to calm my gag reflex.  A thin layer of fresh mozzarella contains tiny cheese curds soaked in cream.  That’s burrata.  Why haven’t my Italian friends told me about this?   Warned me? The event awakened my burrata radar: the next evening while reading a magazine before going to bed, I found a recipe for burrata over salad.  My small intestines clenched.  We went out for dinner the following night, and along comes a salad past our table of arugula, tomatoes, and burrata with pesto.  So, it would seem that people really eat this.

I’m a junkie for food from different cultures.  In our dating years, Bill and I bonded over cooking – finding recipes for entrees we’d never had and giving them a whirl.  We joined another couple every month and picked a different themed food for our cooking evenings.  Brazilian, Caribbean, Thai… we weren’t shy about any new ingredient.  

The approach makes all the difference.  I searched youtube for a video about how burrata is made.  It’s absolutely fascinating and quite an artisan piece of work.  Had I encountered this ingredient in a recipe, ransacked grocery stores to find it, and broken it open over fresh pasta with a dab of olive oil – one of the serving suggestions, I know my interpretation of this foreign object would be different.  

Part of me wants to attempt an approach from this angle.

Then there’s the part of me who found pork chops cut Iowa-style on the meat shelf yesterday.  I’ve never been happier cooking inch-and-a-half thick Iowa pork chops on the grill.  And I think they were cut that way by mistake: they were the only package on the shelf, and they were marked half-price.  The supermarket in my little Italian town came through with an Iowa comfort last night that soothed my mind like Pepto-Bismol.

A Slice of Early Morning Light

Today, the sun rose at my house in Massachusetts at 5:08 a.m.  In Iowa, at Mom and Dad’s, it rose at 5:31 a.m.  That time doesn’t consider topography of the land.  That is the scientific time the sun first peeks over the true horizon from nearly 93 million miles away.  I do not feel the sunrise that early in Massachusetts.  It takes longer to appear over the next-door neighbor’s house which is uphill from us and only about twenty yards from our house.  Then, once it has risen over that, our maple trees blot out direct sunlight until mid-day.  The result is a morning spray of light through the trees that softly reflects in a leaf dance on a wall.

We were in Iowa last weekend for a quick visit, and each morning I woke up at sunrise.  Through sleepy eyelashes, an orange vertical slice of light appeared on the wall opposite of me, ten feet away.  The rest of the room lay in quiet shades of black and gray with no other decipherable color.  

When I woke up the first morning, the orange bar confused me.  I initially thought something was hanging on the wall but soon realized that three-foot long bar was the morning sun on fire over the horizon and shining through the inch-wide space between the curtains on the north-facing window.  That wide expanse of Iowa farmland let the sun stream into the room at the true time of the sunrise.

The slice on the wall was the truest orange I could imagine.  Not the color of the fruit.  Not neon orange.  It was nearly the orange of an unwrapped orange crayon.  And not enough red to be red-orange.  It had the vibrancy of a jewel tone – a ruby, sapphire, emerald, or amethyst, but there is no gem for orange.  

We sleep in this room whenever we are home, but I hadn’t noticed this band of light before. Ah, the beauty of science!  We are rarely home this early in the summer: with the tilt of the earth and the placement of it on the rotation around the sun, the sun rose in the high east – very near to northeast.  At Christmas time, it rises at the high edge of southeast.  

That bar was gleeful.  A kind of early morning surprise that had only my eyes.  And the color… sublime.  After percolating on the back burner for five days, I finally found a word for it.  I know what its true color is.  Popsicle orange.  

Not the color of a Popsicle when it first comes out of the package and momentarily sticks to your tongue on the first lick.  That first sight has a frosty, subdued look from the cold hitting the hot summer air.  Then, the Popsicle color brightens with a few well-placed licks all the way around.  It wasn’t that color.  Eaten in the hot afternoon sun, heat begins to melt the Popsicle, speeding up consumption.  At the first drip of the Popsicle… that’s the color of an orange jewel – and the color of the sun peeking in the window at sunrise at Mom and Dad’s.

What would be a most accurate new crayon name?  Popsicle orange?  Or, Slice of Early Morning Light?