Sanctuary and Salvation

Again, my writing has taken me where I did not want to go. I fear we are all too bombarded by this theme, and I promise to leave it soon.

* * * * *

Home is my sanctuary. It’s where I feel safe, protected, loved. It’s where I am inspired—reborn. But seasonal depression traipses after me like a needy two-year-old, and demands constant vigilance. I know only one ‘cure’—to get Out, listen to bird trills, see the trees wave in the wind, smell the grasses and, when spring finally teases me, the flowers.

If Home is my sanctuary, Out is my salvation. But these days, Out is nearly my undoing. The intensity of it drains me. Out, I am a one-woman SWAT team, always on alert for snipers.

On a walking trail, I’m constantly checking all directions at once, zig-zagging to avoid fellow walkers who seem oblivious to the need for physical distance. Veering far off the path when I spy a jogger gaining on me or a gaggle of young roommates filling the pavement and headed my way. The responsibility for communal safety seems to be mine alone.

woman in face mask shopping in supermarket

Photo by Anna Shvets on Pexels.com

In a grocery store, I turn into a one-way aisle only to see someone coming toward me. I stop dead, then wheel my cart around and drive it over two more aisles, down then back up the one between, finally returning to my starting point—only to find someone else illegally coming at me.

When I near the end of an aisle, I pause, then slowly ease my cart into the intersection, anxious that someone may be about to ambush me. I am reminded of the way my nervous Mother used to creep around a blind curve on our mountain road at two miles an hour, madly honking the horn all the way.

Sometimes, another shopper turns in my direction when another is not far behind me. Trapped, I twist and flatten myself against shelves of canned goods like a squirrel plastered to the ground to avoid the predatory hawk. I dare not breathe until the danger has passed and the air might, just might, be slightly clearer than it was a few moments ago.

It is exhausting. I return home—to calm and solace, not knowing when the grayness will again swoop down and envelop me. But knowing it will. And, inevitably, the answer is Out.

I am intoxicated by the thought of Out—just the idea of taking trash to the dump excites me, even though Out is fraught with danger and the perception of danger. While governments ease restrictions, the modified protocols are for others. We elders—‘the vulnerables’—are still expected to stay home. When we do hazard to venture out, we will be at greater risk than ever.

He is okay with that. He says we are warriors. Ready for battle, ready to die for ‘the greater good’ as he thrusts us into the fray. Yes,” he acknowledges, people will die.

People like me.

That’s what warriors do. But how can I be a warrior? Warriors have weapons. I don’t.

She* sees today’s world differently. She encourages us to be meditative and connected—our brothers’ and sisters’ keepers. Reaching out to each other, not with hands, but with hearts—because our lives are in one another’s hands in ways they have never before been. Our physical distance demands our connectedness to be stronger than ever.

I can live with her take, considering this respite from normal as a sacred time in a sacred place, a time to step away from the chaos of the world and into personal commitment, a time to, as she says, “Reach out all the tendrils of compassion that move, invisibly, where we cannot touch.”

I might even be able to stay sane at home.

_ . _ . _ . _

*     She is poet Lynn Ungar. You can read the entirety of her touching poem here.

 

Rhubarb–The Bright Taste of Spring!

(Slightly modified from original essay published May 1, 2017)

Rhubarb stalks can be green, red, or in between. Victoria (pictured here) has strong growth and yield habits and produces some of the sweetest stalks.

Maybe you’re already seeing ruby-red stalks of rhubarb in the produce section of your favorite grocery store. If so, you need to grab them up and rush home to make your favorite rhubarb dish—in my experience, stores stock the stalks for only a few short weeks in springtime.

For this reason, I used to think rhubarb’s season was short-lived, but if you grow it, you know the plant continues to grow all summer long. If you’re like me, you have more rhubarb than you know what to do with. Rhubarb pie is phenomenal, but really, how much of it can you eat? (Don’t answer that!) I hate to see any food source go to waste—especially one that’s so chock full of important vitamins and other nutrients. So I looked for more delicious ways to use rhubarb.

Making rhubarb syrup for soda (and other uses) is one quick, easy, and delicious way to use up a fair supply of your abundant crop. Yes, it’s sugary, but much better for you than that bottled high-fructose-corn-laden stuff that comes off the grocery shelf. It’s simple to make, too—just three ingredients.

I first discovered this recipe in John Ivanko and Lisa Kivirist’s excellent Farmstead Chef. More than a cookbook, it’s about real food, sustainability, community. But it’s a darned good cookbook, too, with plenty of vegetarian and vegan recipes (and a few that aren’t) that take their cue from what’s in season, so if you grow your own or frequent your local farmers’ market, Farmstead Chef is going to be right up your alley.

Their recipes aren’t just tasty; they’re simple and sensible, too—you won’t have to go searching in specialty stores for ingredients you’d likely never use again for any of these recipes. Besides, Lisa and John are the coolest! You never know what they’re going to be up to next. I highly recommend this book (as well as their books on sustainability).

I’ve tweaked the instructions a tad to suit my tastes and food prep style.

Rhubarb Syrup and Soda

Put twelve cups of fresh, chopped rhubarb and 2 cups of water in a large nonreactive pot. Bring to boil, then reduce heat to low. Cook until the rhubarb is soft and pulpy (approximately 20-30 minutes). Alternatively, you can cook on low in a slow cooker for a couple of hours.

Place a fine mesh sieve over a large bowl and drain the juice into it. Use the back of a large spoon to press out as much liquid as you can without forcing the pulp through the sieve. (You’re done with the pulp now, so you can add it to your compost,okay?)

Return the liquid to the pot and place over very low heat. Add 3 cups of sugar, stirring constantly until it’s dissolved.

At this point you have rhubarb syrup, which you could use in any number of applications, but since this is a recipe for soda, we’ll stick to that plan for now.

Let syrup cool to room temperature. Now you have three choices. Refrigerate it or freeze* it for later use or enjoy it right this minute. Here’s how.

Lightly mix 1 part syrup to 2 parts unflavored seltzer water.** So, for a 12-oz. glass, 1/4 cup syrup and 1/2 cup seltzer. At this point, you’ll need to do a little taste-testing and, if needed, either add more syrup or seltzer to suit your taste buds. Be sure to make a note of your final proportions for future reference. Pour mixture into an an ice-filled glass (a 12 oz. glass is the perfect size) for some lovely, blush-pink bubbly. If you’re serving a crowd, you can mix up a bigger batch and serve immediately from a pitcher—you don’t want to lose the fizz factor.

* You can freeze your syrup in wide-mouth Mason jars. They’re freezer proof as long as you leave an inch or two of head space. I prefer using these white plastic lids rather than the two-piece contraptions that come with the jars. These days you can find the lids in most stores that carry canning supplies.

Frozen syrup–just add seltzer and ice for a refreshing summer drink.

Because of the sugar content, the mixture doesn’t freeze solid, so when you find yourself in a winter funk and need a pick-me-up, it’s easy to dish a few spoonfuls of this magical elixir into a glass and top it off with seltzer. Spring in a glass.

Cheers!

**I’ve also tried this with lemon-lime flavored seltzer, and really liked the extra flavor complexity.

It’s not all about sweet desserts and drinks with rhubarb. For more ways to use rhubarb, visit the Rhubarb Compendium or Rhubarb-Central.com.

But then again—rhubarb desserts are pretty special. Click here for my easy skillet rhubarb upside-down cake.

 

Modern Homesteading Update and Recipes

When I started this blog (a little over three years ago!), one of my main goals was to write about modern homesteading. Since then, however, I also  began blogging for Mother Earth News. (You can connect to many of those posts here). Since I couldn’t put the same posts in both blogs, Living on the Diagonal began to focus on personal essays, poetry, a philosophical musings, while modern homesteading got short shrift.

But I miss sharing that topic over here, and it feels a little like I’ve abandoned my original blogging idea. And if that’s what you were looking for, I have some good news. I think I finally figured a way to get back to it without encroaching on my Mother Earth News blog posts. My plan is to share modern homesteading tips, my modern homesteading philosophy, and my own learning experiences on this site, dropping them in every month or so. Meanwhile, I’ll continue to delve into single topics in more depth over at Mother Earth News.

To start (since we’re now officially in the winter season), I am linking you to several of my favorite soup recipes (previously printed here and on the M.E.N. blog) along with this perfect go-with, my prize-winning cornbread recipe. Simple and perfect for chilly winter nights.

We use home-ground Painted Mountain corn for this recipe, but store-bought cornmeal works just (well, almost) as well.

And while you’re heating up those winter delicacies, I’ll start getting my modern homesteading writing act together.

Some of these soups take almost no time to prepare and some require a slightly larger time investment—mostly peeling or chopping, but all are simple, simple, simple.

The Gnome and I came across this favorite soup recipe way back from our earliest interest in twentieth- (now twenty-first-) century homesteading. We found it in the 1973 Mother Earth News Almanac, when it was a brand new publication.  The recipe is so easy that it’s embarrassing, but, boy oh boy, is this Cheesy-Potato Soup, the perfect stick-to-your-ribs meal after a day of chopping firewood or cross-country skiing or whatever your favorite winter outdoor activity is.

This little volume has gotten a real workout over the last forty-five years!

It was during that same era when we discovered this delicious and healthful Lentil Soup. It’s also easy to make, still hearty but lighter than the others I’m posting. Best of all, one brief cooking session provides us with several hearty meals.

More recently, we’ve discovered the joys of soups made with winter squash. Either of the following recipes can be made with your choice of winter squash—butternut, pumpkin, hubbard, whatever. And the chili is equally delicious with sweet potatoes.

The yummy Cream of Pumpkin Soup with Cinnamon Croutons could almost be dessert. You’ll need to cook the squash ahead of time or use purchased canned pumpkin (not pumpkin pie mix).

This Slow-Cooker Winter Squash Chili is another real winner. You can start it mid-morning or after lunch, depending on which temperature setting you choose. Perfect for when  you have a busy afternoon ahead. In this case, you start with raw potatoes or squash, peeled, and chunked.

Let your slow cooker do the work for you.

Happy soup-making—and eating!

Thanks Giving

“What is the best moment of your day?” she asked.

That turned out to be a question I couldn’t answer directly. Let me put it this way.

The best moment of my day is . . .

when a sun’s ray beams onto my face, wakes me, and bird songs welcome the day;

when I eat a breakfast of eggs from the happy chickens who live just down the road;

when the cacophonous chatter of crows having their morning “coffee klatch” interrupts the still of my morning;

when I sip a cup of honeyed herbal tea as my mind loosely organizes my day;

when I check on the latest thing to pop up in the vegetable garden on a sunny summer morning—or later in the season, when I harvest what I’ll eat that day and preserve more for chilly winter nights;

when the comfort of a snuggle under the covers overtakes me upon waking in the morning and again as I fall asleep each night;

when a few hours of dedicated writing time come my way;

The best part of my day is . . .

when the all-day antics of squirrels and chipmunks capture my attention as they battle each other’s wits over food intended for birds;

when I take a twilight summer stroll listening to the quiet, watching the synchronicity of fireflies light up our woods, and catching whiffs of honeysuckle;

when I gaze at the star-studded sky on a clear, crisp wintry night and maybe catch a meteor streaking through the atmosphere;

when I spy mountaintops peeking through a sea of clouds;

when the nighttime call of an owl seeps into my consciousness;

when the early springtime sounds of wood frogs and peepers shatter the otherwise quiet of my bedroom—all night long;

when I’m graced with the giggles and confidences of grandchildren;

when the season’s first wild daisy shows itself in our meadow.

The best—and sweetest—moment of my day is a spontaneous embrace anywhere, anytime as my sweetheart and I sway ever so slightly—the way young lovers move to a slow dance at the prom—for no particular reason and for minutes on end.

With all these best moments, I’m reminded of these words from an old hymn: “How can I keep from singing?”

And I give thanks.

 

 

Those Lazy-Hazy-Crazy Days of Summer

They call them the dog days of summer, these days of July and August, usually the hottest and most humid of the year (for those of us in the northern hemisphere). But I can already feel fall. The air has grown slightly less moist, hinting at autumn’s dry coolness, even when the thermometer doesn’t agree.

I hear it in the sounds of insects—different from early summer bug buzzes and chirps. And I hear the occasional thump when a premature nut hits the ground.

I see it in the trees. Their leaves grow simultaneously darker and paler, and occasional ones waft to the ground. I see it in the flowers, too, whose colors have changed from bright summery hues to the softer mauves, lavenders, and golds of fall.

Yes, we may still officially be in summer’s dog days, but fall is in the air. There’s something slightly wistful about these times when the old begins to fade and the new is just beyond the horizon. We become nostalgic for something not yet gone. While some of us bemoan the loss of barefoot days, summer picnics, tubing down a river, others are perking up at the prospect of football, fall foliage, apple cider, and hayrides.

By the way, do you know where the term ‘dog days of summer’ comes from? I always thought it had to do with the way lethargic dogs laze on country roads or under porches during our annual heat waves. I guess in a roundabout way that’s not far off. In fact, the ancient Romans called the hottest, most humid days of summer ‘dog days’ because they associated them with the star Sirius, the dog star. Our most sultry days coincide, more or less, with the time each year when Sirius, the brightest star in the night sky, appears to rise just before the sun.

At this time in my life, the change of seasons brings a question to mind. It looms larger with each cycle—what changes lie in store with the next season? But, whatever is in my own future, my head knows that each season brings its own gifts. My challenge is to embrace them while they are here in all their fullness and, when the time comes, to let them go lightly so I can do the same when the next one rolls around.

 

Summertime

(Well, this is embarrassing. For reasons too complicated to explain here, I’m not sure whether the following piece is mine or if it’s a compilation of some of my fellow writers. Logic dictates it’s mine, yet it doesn’t feel as familiar as it should. But since summer, in all its fullness, is officially just around the bend, I want to share. So, here goes—with sincere apologies if I’ve inadvertently plagiarized.)

Summertime

Summer is the most voluptuous season.

Summer is like

. . . a rainbow, bright and colorful after a dark storm;

. . . . wide open spaces with no boundaries;

. . . imagination with endless possibility.

Summer is like like the blinding light of a camera flash, the scent of singed skin, the music of Beethoven; it’s like life at full maturity—gone is the perky innocence of youth as hints of age peek through its brilliance.

Summer is like lemonade—sunshiny bright, sweet and tangy, liquid in a sweating glass.