Maybe we’re just a family that likes transitions. We seem to find ourselves at that edge over and over again…and we kinda like it.
I’ve started measuring my transitions in relation to bathroom facilities. In the space of a month, we journeyed from a very large home with a 180 square foot master bath complete with soaking tub and walk-in steam shower to a 110 year old, 586 square foot condo with a single bathroom measuring a mere 5 x 8 feet, maybe.
A week long jaunt off to Berkeley for your amazing graduation (we’re so proud of you) afforded us a one room “cottage” sporting a toilet at one end of the room and a kitchen sink at the other, leaving us to find our way to a novel outdoor shower right outside of the cottage.
After returning to Birmingham, we made our annual trek to the Acoustic Cafe music festival where the facilities consisted of Porta-Potties, pumped well water and…well, we skipped the shower altogether.
We managed to get ourselves clean and relieve our bodily waste in much the same way in all locations.
The more obvious adjustment occurred with the convergence of people and stuff. More precisely, you and three hundred pounds (that is actually an underestimate) of your stuff returned to the bedroom of your youth.
You actually did a pretty good job of making it disappear pretty quickly. The laundry room was pretty active for about a week. We all started eating a little healthier. Visits to the grocery store became a little more frequent. New routines and rules began to emerge…your rules. No TV in our bedroom after you go to sleep, and no talking either, due to your highly advanced and sensitive hearing capacity, even with ear plugs.Forget anything else we might want to do in our bedroom.
It’s a transition…we’re used to being on your own.
Then there were the kitchen activities, mostly a pleasure. You chopped, I wiped. You dropped, I swept. You dirtied, I washed. It worked.
The Vita Mix fiasco was the I Love Lucy moment for me; Dad on the step-stool with his phone camera strategically poised above the Vita Mix as explicitly directed by you, me delivering ingredients upon demand, and you confidently tampering away at your culinary creation.
And then, WHAM! You opened the lid, as you had done hundreds of times before, the blade hit something still frozen and the rest was a gloriously executed explosion of chocolate and raspberry goup splattering the walls, ceilings, floors, chairs, hallway and even your ever-tolerant father. He wasn’t happy.
You immediately said you would clean it up. I laughed and grabbed my camera. I had the best time ever! Watching you scrub that ceiling and those walls…Bubbe would be proud!
Only children are often over indulged, self-centered and spoiled. We made an effort to not overpower you, but when it’s two to one, as it always is with an only child, the odds are automatically stacked. We encouraged your independence, self-reliance and self-determination. You don’t typically present as an only child. More often than not, you were a quiet, undemanding and too easy to get along with child. We were secretly pleased when we finally had to punish you for lying to us when you were 15 years old and you shocked us by standing up to us, while we whimpered about the broken bond of trust in our tiny enmeshed family.
You are the poster child for “nature vs. nurture.” Your innate calm, thoughtful, easy-going qualities were cloned directly from your father, along with his feet. But nurture apparently had its way with you. Along with my eyebrows, you seemed to have acquired a few of my louder more authoritarian traits. It looks like you’re stuck with a pretty strong dose of both of us.
We couldn’t be more proud of the young adult you have become (although we don’t necessarily want to live with you). You found your voice and it’s one hell of an amazing voice! But don’t worry. We’re used to transitions…and we absolutely love this one!
Glad to have you home…for a short while, anyway!
It’s summer time and there’s not much cooking going on. The garden is beginning to take hold and a few things are landing in my kitchen. Most of these recipes are modifications of some old tried and true ones, but with every new season, there are new variations. The quantities aren’t precise so use your judgment and know you can’t go wrong with a little more or less of any ingredient in these dishes. Enjoy!
- 2-3 pounds yellow squash
- 5 carrots
- 1 onion
- Vegetable bouillon to taste
- 8 tablespoons butter
- 1 cup greek yogurt
- 1 teaspoon fresh minced garlic
- 1 – 2 cups grated aged cheddar cheese
- salt and pepper to taste
- 3eggs beaten
- 1 cup seasoned bread crumbs
Cook cut up yellow squash, carrots and onions in a large soup pot filled with water and vegetable bouillon to taste until vegetables are tender.
Drain vegetables when cooked into a large bowl. Broth may be reserved for a soup base.
Add 2-3 tablespoons of butter to the hot vegetables and stir until melted. Using a stick blender, blend all the vegetables together to your desired consistency.
Add yogurt, garlic and half the cheese and mix thoroughly. Taste and adjust salt and pepper.
Add eggs and mix together.
Heat up a casserole dish (or several small casserole dishes) using a little of the butter in a 350° oven.
Melt the remaining butter and add the bread crumbs and remaining grated cheese for the topping. Pour squash mixture into heated casserole dish(es) and top with bread crumb mixture.
Bake in 350° oven for 45-60 minutes until topping is browned and casserole is set.
This is another summertime favorite. Easy to make. Light and refreshing. Can be made ahead of time.
- 2 Fennel bulbs
- juice and zest from two small or 1 large lemon
- 2-3 tablespoons olive oil or to taste
- salt and pepper to taste
Variations: add sliced fresh radishes or green onions
Thinly slice fennel bulb and mix together with the remaining ingredients. Refrigerate for a few hours or overnight before serving. Adjust seasonings to taste.