Today light shines on it all

Archived | May 23, 2011 | By

Listened to the show Saturday and it was not bad. Couldn’t have been a better way to decompress from two days of rain. Almost solid rain. During a garage sale. My garage sale. After three weeks of gathering stuff from friends and family and a few strangers, I closed the garage door Saturday afternoon on about a third of what was there to begin with.
Just in time for the rapture. Which didn’t happen, but there’s always that little thought that maybe, this time around, something will. And it did. Took a while, and it wasn’t the rapture, but it nearly blew us all away.
I don’t have much, never wanted much, but today light shines on it all, this moment. Got my kids texting about who needs a ride after school. A post-garage-sale garage. Mr. Sundberg calling from Seattle, where he’s giving a motivational speech titled, “Live It Up or Give It Up”, and a pink geranium sadly in need of something I can’t give it. Got a VoiceMail from my mother asking for a day together, an appointment for a root canal a week from Friday, and the Lanesboro Rhubarb Festival to look forward to.
Perhaps the rapture is a slow thing, taking all our lives. Perhaps my life is rapture, one hour at a time, too close for me to see it clearly. Perhaps. I’m going to go hang sheets on the line now. The lilacs are in bloom, and the frogs are hollering. The sun is shining, and there’s just enough of a breeze. My gosh.
Some of my best meal memories include a plate of walleye. Try this recipe for Father’s Day, or Memorial Day, or Thursday, just because.
Honey Fried Walleye
8 large walleye fillets
2/3 c. oil
1 egg, slightly beaten
1 tsp. honey
2 c. coarsely crushed Hi-Ho or Ritz cracker crumbs
1/4 cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
Dry fillets on paper towel. Heat oil in 10 inch skillet. Mix egg and honey together. Dip fillets in this mixture, then coat with cracker crumb-flour mixture, pressing crumbs into fillets firmly. Fry about 3 minutes on each side in preheated oil. Serve immediately. Serves 6 to 8.
Enjoy!