Saturday, December 4, 2010


I do this thing where I am a total baby-- whatever emotion I am experiencing I assume this is how it's always been and how it will always be. So now the term ends and I am a mess of emotions, cloudy memories are fuzzing around my head with nary a brilliant idea to be seen, my desk is covered with dishes that remind me that not only do I sit and eat at my desk, but I have been putting the most remarkable crap into my body-- white russians, premade sandwiches, stuffing. And I try to remind myself that I haven't been this hollow for the last ten weeks.
The Guest House

This being human is a guest house.
Every morning a new arrival.

A joy, a depression, a meanness,
some momentary awareness comes
as an unexpected visitor.

Welcome and entertain them all!
Even if they're a crowd of sorrows,
who violently sweep your house
empty of its furniture,
still, treat each guest honorably.
He may be clearing you out
for some new delight.

The dark thought, the shame, the malice,
meet them at the door laughing,
and invite them in.

Be grateful for whoever comes,
because each has been sent
as a guide from beyond.


In between the scribbled affirmations, naps, old seasons of Parks and Recreation, stolen cigarettes, crumpled to-do lists, and stacks of library books, there have been moments of real joy... more of them than I even let myself remember. Like starting to make pickles. They're easy!

(so far I have pickled parsnips, carrots, and cucumbers: all delicious)

--1 lb produce
--1 cup water
--1 cup (apple cider) vinegar
--a couple tablespoons each of sugar, salt, dill, and garlic, to taste. Here is a good starting ratio
... 1/4 c sugar
... 1.5 T salt
... 1.5 T dill or dill seed or mustard seed or fennel seed
... 2 cloves garlic

+ Boil all that stuff into a brine. Try not to get a whiff of the boiling vinegar unless you want to feel really awake.
+ Throw in the vegetables (cut into sticks or chips, I should add) if you aren't using cucumbers, cook for about 5 minutes.
+ Arrange your pickles-to-be in clean jars, cover with brine and throw in the fridge. They will be pickled after a day and stay good for about a month, as far as I can tell from the internet. Mine haven't made it that long.

PS my camera died again hence blog death PPS sepia for vintage hipster homemaker appeal!

No comments: