I clearly know how lucky I am to have you as my daughter. My worry doesn’t stem from my lack of confidence in you. My worry simply is. I worry about you wherever you are…Uganda, Washington, DC, Bolivia, India, Israel…and yes, I will worry about you in Berkeley, too. In fact, I’ve already started.
I worry about the safety of the world you live in and will hopefully raise children in someday. I worry about the randomness of birth and death and the day-to-day moments. I inherited that worry, that knowledge that the world, my world, your world, could crumble to pieces in an instant. I have spent years examining other people’s lives and families and marveling at those who have accumulated generations of personal memories…trying desperately to believe that it is possible to get through this life without some major inexplicable life altering tragedy. I just haven’t mastered that much security and faith yet.
You will be home in four days! My life is in total disarray with much less consequence than the disarray and disorder you are surrounded by. I am trying to maintain my perspective. I will have your room cleaned, your laundry done and your closet put back in some order before you get here. I will prepare your favorite foods and stock the refrigerator with organic yogurt and almond milk. I have Bubbe Knishes in the freezer and Dad bought beautiful heirloom tomatoes that will ripen to perfection by the time you get here.
I will indulge you in any way I can for the five days of transition you have allowed yourself before you hop on another plane and take off to Berkeley. I will stay calm. I will follow any orders you give me. I will leave you alone if that is what you need. And I will be ever so grateful to tuck you into your bed at night, to rehash the day and to kiss your freshly greased cheek good night. When you’re ready, I will flip the light out and respond to our well-rehearsed night-time refrain…Luv ya, See you in the morning. We will hold on to those seven words as if our lives depend on them. And they do. Love and the belief in a tomorrow is what keeps me going.
I am counting the minutes.
See you soon,
Basil Marinated Corn on the Cob
Dad bought some corn at the market and, as usual, brought home way more than we needed. After eating some cooked the traditional way for dinner, I decided to marinate the rest to serve cold for Shabbat dinner the next night. This is an easy do-ahead recipe and perfect as a cold summer salad dish. Norma-Jill gets credit for this one. She served it for dinner with salmon and all sorts of delicious salads and vegetables, all made ahead of time.
- 1 cup fresh basil chopped
- 8 ears of corn steamed for 5-7 minutes
- 1/2 cup apple cider vinegar
- 1/2 cup water
- juice of one or two lemons
- 1/2 cup flat leaf parsley chopped
- 1 cup chopped red onion
- 3 garlic cloves chopped
- 1 TBL sugar
- 1/2 cup olive oil
- salt, pepper to taste
Whisk all marinade ingredients together, except basil and corn.
Add basil and stir to mix.
Break or cut steamed and cooled ears of corn in half. Place in plastic container and pour marinade over top. Cover tightly.
Keep in refrigerator overnight.
Serve at room temperature.