Feet are a funny thing

Archived | June 4, 2012 | By

Listened to the show Saturday and it was not bad. The last two weeks of school is always been a humdinger, and we’ve been doing a good job of taking one day at a time. Things do get in the way: summer flu, huge projects due, final concerts, two kid birthdays in one week, forms to fill out for summer camp, what to have for dinner, and nasty ingrown toenails. You move through it, and do the next thing, and most nights the climb into bed feels like a blessing.
It was the toenail that got me. A doctor visit and antibiotics. For a toe. I’m serious. There was a point when my left calf grew warm, and I thought for sure I could see a small alien creature waving at me from inside the bubble rising up along my toenail. It was painful. I was limping about and wasn’t able to dance all last week. I had to find humor. Especially when my daughter came to me with the same problem. “IT HURTS!” she said. Over and again. Epsom salts, Honey. And lots of warm water.
Feet are a funny thing. People have foot issues, and foot fetishes. I’ll confess I’ve had a thing where I always have worn shoes, and it was only recently that I’ve let myself go back to the barefootness of my childhood. One of my children commented, a while back, that she’d never really seen my feet. And that was something. So off went the shoes, and I’ve been deliberate about it since. My feet aren’t remarkable; they’re nothing to hide. But they are vulnerable to bees and slivers and strange sticky spots, and this is perhaps why I’ve kept them hidden away. But no more. They are happy to brush through the grass, to squish mud, to be held in Mr. Sundberg’s rugged hands, to feel the sun, and I am happy to let them.
Pork and spices and tangy dark pink rhubarb — a main dish fit for a Father’s Day feast. Mmm! Add some corn on the cob and a crock of baked beans, and you’re good to go.
Rhubarb Pork Chop Casserole
4 pork chops
3 cups rhubarb, cut up
1 T cooking oil
1/2 cup brown sugar
1 T cinnamon
2 1/2 to 3 cups bread crumbs
1/4 cup flour
Salt and pepper to taste
Brown pork chops in oil; add salt and pepper. Remove to platter. Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup, and sprinkle remaining crumbs into 9×13 inch baking dish. Combine rhubarb, sugar, flour and cinnamon. Spoon half over the bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil, sprinkle remaining crumbs. Bake 15 minutes longer.