Gifts for the good life
Listened to the show Saturday and it was not bad. I went through my recipe box as I listened, hoping to find something new, and I did — a small pile — and Mr. Sundberg and I had a long talk over artichoke dip about what our respective purpose(s) might be and whether or we’re making progress. We certainly don’t agree on everything, but that is not a bad thing. Someone else’s opinion helps you to clarify your own, and clarity is often an elusive thing. What we did agree on is that we like each other still, and it’s nice to have a little mystery in life, and that we seem to be on track with why we are here.
It’s not often I have the pleasure of good conversation. Much of my talk time takes place over the phone, kind of matter-of-fact discussions about today and tomorrow and what’s good lately and so on and what’s going on with the kids and what our plans are for fall. Not that I mind that. It’s essential, I think, that kind of connecting. Just a call to say “hi” and touch base and so on. I like the ordinariness of daily conversation, the run-into-each-other-at-the-post-office impromptu-ness and the small questions and such.
Where it’s at for me, though, are those few-and-far-between flights into higher-level thought and/or the Extraordinary, where two or more people ask and answer questions about why we are here and how survival of the fittest can be applied to human life and to what end we procrastinate. The realm of supposition, speculation, introspection, theory. The big What If conversations, and the What Are Your Thoughts on Doubt go-rounds and the What’s Out There discussions No, there aren’t any real answers, and no one really knows anything for sure. But the attempt to understand is an answer in itself to the Big Questions, and it certainly doesn’t hurt to have a plate of bars on the table, or a perfectly roasted pork roast.
So there you have it. Food and conversation. Gifts for the good life. If you want to discuss it, you know where to find me.
This week I’m sending along a recipe from Mary Timmons Graupman, generous of heart visitor to my Facebook page. I tried this recipe with fresh raspberries and my gosh. Wonderful, and simple as all getout. The blueberry version is next. Have at it, and enjoy!
Place 5 cups of fruit in a lightly greased
8×8 pan. Toss gently with 2 to 4 T of sugar.
In a medium bowl, mix together:
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup flour
1/4 tsp ground nutmeg, ginger or cinnamon, depending on the fruit.
Cut in 1/4 cup butter
Stir in 1/4 cup chopped nuts or coconut
Sprinkle mixture on top of the fruit.
Bake in a 375 degree oven for 30-35 minutes.
For blueberry crisp, which can be tart, you may need to add an additional 4 T of sugar and 3 T of flour.