Human Propulsion

Objects propel creativity.  A whale tooth found on the beach.  Newly picked sweetcorn piled high in coolers at Mom and Dad’s.  My grandma’s tablecloth.  Roasted potatoes.  Hydrangeas.  Yesterday, shimmers of rainbow light dancing on the dining room walls—set off by a crystal rotating in the window, powered by a little solar panel gathering high afternoon rays from a southern fall sun.

I collect objects with muse power.  Sometimes just etching the sight in my mind and more often taking a photo, not trusting the etching to hold tight.  Sometimes I pick up the “thing” and keep it.  Having it nearby keeps the simmer going for what I might one day want to say about it.  Trusting that a small glance or a touch will stir the muse energy.  As much as I love simple, sparse, streamlined décor, my propensity to collect defies this genre of home decorating.  The mind etchings and photos are not as powerful reminders as are things.  While someone might see an embroidered garden hanging on the office wall or a quilted typewriter on a little pillow that’s perched on a chair, I see the faces of my friends Deb and Marie—the artists who created these gems—and stories about quilting and mouse capers. I hear women’s laughter around a dinner table, and perhaps even louder, I hear the natural early morning quiet sitting amongst three friends, nestled on a cabin porch by a lake.

Dried hydrangeas flock the mantel and fill vases around the house.  I’m fascinated by the science behind drying these multi-petaled flowers, and my mind goes back to a small house in the town where I went to school.  Two elderly men lived there; it was on the main drag and next door to the bank where I worked as a teller during high school.  Their house smelled of cigars or pipes. And became what I thought of as a smell synonymous with old men.  Didn’t they have cigar smoking stands next to their chairs?  Were they 50 years old?  Or 90?  Brothers? I don’t remember who these men were; that will be the topic of conversation when I talk to Mom and Dad later.  Few people can follow my threads of childhood inquiry like my mom and dad, with just a few words: “Who were those two old men that lived on 6th Street next to the bank?”  I’m guessing they’ll know who I’m talking about, and they’ll have the details to fill in my blanks.  On the north side of the men’s house, these enigmatic bushes grew with balls of creamy flowers, touched with a breath of light green.  Hydrangeas are prolific in Massachusetts. I don’t remember them growing as abundantly in Iowa.  The dichotomy of these hydrangea bushes-–abundant here and not so much there—remind me of the vast differences between Iowa and Massachusetts—the climate, the culture, the people. 

So you see, the hydrangea on a shelf to my right, sent me down that little hydrangea packed walk.  Those thought journeys are exhilarating to a writer.  And the art of writing lies in waiting for the moment when the story is ready to be told.  It might take a while to fully develop, like a bubbling sourdough starter sitting on the counter.  Or it might take many experiences of the same ilk to finally see clarification of what words need to land on paper.  I’m reminded of these as I sit in the cool basement drinking coffee from a cup with a chip in the rim.  It was with this cup that the essay from summer to fall with a pocketful of prayer, fell to fruition—a reflection on that annual transition.  I remember well where I was and how I felt when I wrote this, so as I searched for it this morning, I was shocked to discover that I wrote it on September 4, 2014.  Six years later, I still connect with the sentiment of that refreshing seasonal change. 

When an essay stays intact and relevant over time, it’s “evergreen”—a literary term I learned a few years.  It’s good to be evergreen in the business of writing non-fiction.  I liken it to dressing not in the newest trendy clothes but rather having a solid stash of black tops and comfortable khaki or denim bottoms—and a set of go-to earrings.  Consistent.  Stable. Unmoving.

For Pete’s sake.  I’m miles away from what thought I was writing about today. This.  This is the thing that set me on the current path:

I have held onto this little piece of plastic for eight years.  In 2012, my son Will was in elementary school and entranced by space exploration.  He built rockets out of toilet tube rolls and launched them with black powder that Bill helped him buy at the hobby store.  He drew Saturn V’s and taped them to the walls.  We couldn’t feed Will enough space knowledge.  In the middle of this era, I found the item above in the playroom.  I assumed Will had found it on a playground and brought it home.  I have kept this little bit of plastic, wondering what “human propulsion” test some scientist named Nathan had been conducting.  And thinking how fitting it was that Will had brought something home with those words on it.  I envisioned rockets propelling humans into space.  I kept this piece of plastic thinking I would some day write the story that goes with it.

In a recent stirring of things in boxes and on shelves, I came across this tag again.  I put it on a shelf in plain sight so as to jostle words.  This morning, I sat at my table with little thought about what I would write.  I glanced at the shelves with the vase of hydrangeas and found this piece of hard plastic.  Perhaps today? 

Being a non-fiction writer, I started by researching exactly what the company makes.  And now, I feel like my high-flying hot air balloon has a gigantic hole in the beautiful nylon.  I akin this feeling to going to the Harry Potter studio in England where the magic of flying dissolved at the illumination of how the “magic” of a green screen works. 

Will did not prophetically collect this piece of plastic.  In 2012, I walked 26 miles in Boston’s Avon Walk.  In preparation for the walk, I purchased a “waist pak”—formerly known as a bum bag—with a water bottle on either side of the zippered pouch.  And the tag sewn into the seam of the pak has the orange rectangle with three arrows stamped onto it: the logo of Nathan Human Propulsion Laboratories.  For eight years, I’ve held onto a plastic hanger that attached my bum bag to a hook on a water bottle display in a store.

Shall I keep this hanger?  Tack it to the wall to remind me… of what? That things aren’t always what they seem?  That my 8-year-old was an aspiring rocket scientist?  That my imagination is healthy?

Now that the essay has been written, the value of this piece of plastic is diminishing, melting away like the wicked witch of the West.  It will most likely end up in the recycle bin.

But I’m still drinking from that chipped coffee cup.

Constant Companions: Potatoes

Oh, potatoes, how I love thee!  From ping-pong-ball-sized purple, yellow, and white to giant baked potatoes that serve two to shredded hash in the freezer and mashed spuds on the stove top.  Potatoes have been our constant companion over the last several months because everyone who lives in this house likes them! 

Serving them in their simplest forms of boiled, mashed, and baked does not appeal to Liam, but put a bit of crackle on the edges and everyone is scooping from the pan.  As Grand Marshal of Nourishment, I feel my heart sing when we have a dinner in which the main and side appeals to each person—enter grilled steaks (without a grill fire finishing them at 800 degrees) and roasted potatoes (perfectly cut into a 3/4-inch dice).

My first forage into hash browns on the stove left Liam asking, “Whoa, it’s so good!  What is it?”  And that initial shred intro left Liam working like a scientist in a potato lab to perfect homemade hash.  We researched the McDonald’s hash brown and found a recipe that called for a parboil of peeled potatoes, a shred in the food processor, an egg, and a browning in a skillet with salt and pepper.  Liam wondered what parboil meant, and I guessed, rather than looking up the recipe for parboil.  The result was the shredding of overcooked potatoes that surpassed the definition of parboil.  We hashed out shredded mashed potatoes in the skillet.  “Not quite there yet, is it, Mom?” “No,” I confirmed.

For roast potatoes, we have moved away from parboiling then roasting large pieces, finding it quicker to cut medium-sized potatoes into small pieces that will roast at 425 in about 25 minutes—with perhaps a last minute broil to brown the tops just a smidge more. Wedges of fries work, but they need to be flipped midway through.  After multiple roasted potato tastings, Liam decided his favorite roasted potato is the ¾-inch cube as it has the most surface area for a good crunch to form; plus those small pieces have the least amount of mushy potato inside. This size is my go-to as well because they don’t need to be flipped mid-roast, and that maneuver is too futzy for me.  The key to making this roast appeal to everyone is having just the right amount of olive oil: enough to provide a glistening layer that crisps up but not so much that they are swimming.  The combo of potatoes, olive oil, and salt have household-wide palette appeal.

If we go for a mash, which is Will’s favorite preparation, then we put a second pot on to boil noodles for Liam.  Sometimes the main dish recipe results in a beautiful sauce for the potatoes that is decadent for Bill and me, and full disclosure, Bill is the chef supreme when it comes to making those sauces.  Again, that scene gets a bit futzy for me as I hurl food into the dinner feeding trough.  Barring a sauce, my potato heaven is a deep indentation made in a mound of potatoes to make a melting pot for a small dollop of butter, followed by a generous pepper dousing.  That is a plate of comfort food.  On the other hand, Will doesn’t want to see that drippy butter—I’m pretty sure he does not realize that butter is used in the making of mash.  He likes shredded cheddar cheese, chopped bacon, and the salt shaker near the pot of potatoes.  I used to twice bake potatoes with these same ingredients, but after watching Will just eat the insides, the twice-baked effort seemed redundant.

To peel or not to peel?  That is the question.  For the mash purist, peel.  For the woman preparing the mash, do not peel.  The unpeeled is not accepted as whole-heartedly as the pure form.  Most of us aren’t big on leftover mashed potatoes, however, one morning I pulled a small bowl out of skin-filled mash and ate it cold for breakfast.  It was like a potato salad without the calories; I let my imagination run with it, for I do not make potato salad.  There is no serving size control on that particular dish.

Normally, due to lack of planning, I use the microwave to bake potatoes.  For Will who doesn’t eat the skins, this isn’t a big deal, for the soft white of the potato seems about the same whether microwaved or baked—unless we run a little short on time in the microwave.  The resulting slight crunch cut-with-a-knife potato makes for a complete waste of material and time.

I’ve made roasted potatoes a few times on the stove top: with a bag of small potatoes, a couple tablespoons of butter, a swirl of olive oil, and pinch of salt. When I steamed mussels last week, I thought this would be a good tater for everyone.  While Bill and I ate mussels, the boys could have burgers, and we could all have potatoes.  As the potatoes were sizzling away, I gave them a good shake now and then to keep them roasting evenly.  I never take the lid off as that releases the steam which I feel is integral in the cooking process. 

As the burgers came off the grill, the mussels popped open in the pan, and the potatoes smelled done.  Do you know that moment when all prepared food comes together at the same time?  It’s an art form and a rarity when I’m in the kitchen.  “We can have the corn on the cob after the steak and potatoes.”  “Do you want your salad first?  The gas went out on the grill and the steaks are only halfway cooked.”  “Roasted asparagus is just as good at room temperature as it is straight from the oven!” 

My reaction to the potatoes in the pan when I scooped off the lid was a bit more intense—with hardly a salvageable work-around.  I’m unsure what I said, but my granddad’s voice simply observed, “When it’s brown it’s cooking and when it’s black it’s done!”  They were done. I’m guessing I went to the grill for the burgers and forgot to shake the potatoes before and after that deck visit.  The potatoes were blackened half way up from where they had been resting on the bottom of the pan.  I need to consult the actual Ina Garten recipe for cooking time and temperature before trying this recipe again.

Bill’s voice picked up where Granddad’s assertion stopped.  “They’ll be fine!”  Bill and I scooped them onto our plates, cut off the bottom half, and ate the tops of the poor little things.  That evening—as he does most every evening—Bill cleaned up from dinner.  The next morning, I found a clear glass bowl of optimistically-packed leftover burnt potatoes.  I shook my head and said, “Inedible.”

Bless him.

Algebraic Revelations

Last night Liam asked me for some help on one of the problems in his summer algebra assignment.  I stood over his desk and admitted, “You need to get Dad or Will to help you.”

I’m confident I could get to “x” in a simple algebra equation; after all, I spent hours after school with my high school algebra teacher working on that trick.  However, there were more words than numbers in this problem.  It wasn’t a simple solve “x” situation.  And they were complicated words that I knew the definition of in the grammatical English sense of the word, but not in the mathematical sense of the word.  I hovered at Liam’s request as he talked out the problem.  After a couple minutes, I excused myself saying I was not the one he needed at this moment.  “Send Dad up.”

“Bill, Liam needs your help with algebra.  Could you also please show him how to tie a tie while you’re up there?”  Today is school picture day, and the kids need to wear button-up shirts and real ties.  Throughout grade school and middle school, Liam managed with tie hacks: clip-ons and snap-togethers.   However, he’s a freshman this year in a new school.  That real tie is symbolic for so many nouns in his life this week with the adjective of “new.”

Liam has moved to the high school where Will goes.  Will, who is a senior this year.  Another kid with a whole lot of “new” this year.  Although, the adjective “last” is more prevalent in his thoughts.  On Labor Day, we were at the pool for the last day; virtual school started the following day.  “Mom, do you know that this is my last day of summer as a high school student?”

Fifteen minutes after I left Liam’s bedroom math lab, my husband and my two sons were huddled in the dining room speaking in tongue.  Algebraic 2 Honors tongue. 

I noticed this from where I was sitting in the kitchen, minding my own business.  I heard those three minds click together like cogs in a wheel.  Seeing and hearing this reminded me that these “lasts” and these “news” are no longer mine.  Will and Liam are working their way towards becoming independent young men—and their business is theirs to own. 

And mine is mine.

Do you see the goldfinch? While it’s the state bird of Iowa, this one is hanging out and eating my zinnia seeds in Massachusetts.