Someday You’ll Have A Beautiful Life

Our kitchen window, just before sundown.

Tonight, the nurse asked if we would like to move to a private room. Isabella, Trout, Neil, Matt, Matt’s wife, Matt’s ebullient four-year-old daughter, Matt’s mother-in-law Auntie Zee and I quit squawking and looked at each other for one long pregnant moment and started packing. Neil and Matt went down the hall to scout out what number of chairs, what pillows, what stuff we would move and what we’d leave. Neil returned with numbers. I’d already packed food, clothing linens and the bottle of booze we were hiding from the staff. When the cleaning of the new room seemed to take a long time, I scurried down the hall to see it myself. It’s a quarantine room with an outer door and an inner glass wall. It will squelch sound. It will be fabulous. I skipped back and declared it our snow globe.

All I Know Is That To Me

On Friday morning, I brought fresh strawberries, sour cherries, blueberries and a loaf of garlicky spinach mozzarella bread to the hospital room. Sunday morning, it was grapes and Pepperidge Farm cookies. Last night, I smuggled in a bottle of Bailey’s, paper cups and my laptop full of pictures. I have an adorable grandson, and I know how to use pictures of him. Anyway, when I broke out the bottle, Isabella cheered right up. She took a few drops of it and rubbed it on her husband’s tongue, knowing that would be his wish. We then gave him a few drops of water on the sponge, which he drank even in his morphine drowse.

Isabella poured the Bailey’s with a question not quite reaching her lips.

Tata: We [I pointed around the room at all of us] are the bad kids.
Isabella: Why do you say that?
Tata: I’ve known us a long time.
Isabella: Most people didn’t know that about me where we worked together.
Tata: You held your cards close to your vest.
Isbella: And two aces in my bra and a bottle in the bottom drawer.

Isabella has been my friend for a very long time. Her daughter Trout and I met when she was 17, naked and unabashed; I was 14, terrified and trying to stuff myself into my gym locker. You know: to save time. Later, Trout’s brother Neil was one of my best friends and dance partner in some high school musical. For four people attending a deathbed, we laugh a lot. It’s a little jarring to the doctors when they walk in on us yapping about pictures of my red dining room or time trials on the first day of the Tour de France. Neil’s daughters play soccer at a serious level, so they were thrilled that I’d had physical therapy in the same gym as the players of Sky Blue FC.

Tata: A Brazilian player on the next stationary bike laughed at my jokes, though she didn’t speak English.
Neil: Which player? Rosana?
Tata: I think so. There was also one woman with fantastic tattoos.
Neil: That’s Natasha Kai. She runs onto the field and fouls someone. BLAM! Hi, I’m here!
Tata: I totally wanted to talk with her about the tats but I was always doing something stupid and awkward when she walked by. I couldn’t bring myself to pretend I was cool while ankle weights made me keel over sideways.

Isabella’s youngest son is married to the daughter of the Head of Housekeeping in the hospital. This means special things, like a fan for the patient, which seems to have come from the Payroll Department surreptitiously. We wonder if the hospital’s checks are going out sticky, but there’s nothing to worry about. Auntie takes care of it.

For days now, I’ve been level and bright in the hospital room, and exhausted at home and at work. This morning, I arranged a place for the inevitable memorial, which I worked out with all the patience of a German shepherd gnawing a soup bone. Tonight, Isabella caressed her husband’s arm and said to him, “It’s okay. Go for a long walk into the woods.” For the first time, I averted my eyes and lost my breath.

Over This Land, All Over This

So here I am again, at the foot of the sickbed, watching the clock run down. Our families are marvels of construction on the fly; when the doctor asked on the first day who I was I said, “I’m the foster child.” Isabella blurted out, “Yes, but not really,” and the doctor smiled. By blood, the unconscious man struggling to breathe is no relation. He has called me “my other daughter” for a couple of decades, but I suppose I am really just a friend. On Thursday and Friday, there was still some hope he might survive the pneumonia, but no more. On Thursday morning, Isabella and I used tiny sponges on sticks to moisten his mouth with scant drops of water. It was a two-person job. I held the oxygen mask away from his face while Isabella sopped up a little liquid, placed the sponge in his mouth and hoped he would drink. Mostly, the morphine put him to sleep and our job was to watch and wait. I have been here before, and I am fine.

In Your Head They’re Still Fighting

Despite the fact that I am still fuming after yesterday’s episode in which my sister was a controlling bitch, I’m trying to be philosophical today. No matter how much I love someone I can’t work her karma for her – especially when she’s being a controlling bitch. But I digress. I’m philosophical, bitchez!

Good thing we didn’t try carrying this metric buttload of produce.

Our town has a farmer’s market on Fridays, where local farmers, bakers and cheesemakers bring really good stuff to a parking lot on the main street, fucking up traffic that must travel Route 27 and probably doubling our carbon footprint. Today, Pete and I dragged the little red wagon out of the basement and launched a two-person parade to the market. We had an absolute blast walking from stall to stall, choosing bok choi from the tattooed girls, fresh onions from the family chatting up older ladies, and raw milk cheese from the cheese evangelist. His gospel is local and grassfed, and he preaches it loud and proud. Praise be to gouda!

Pesto!

In our vast old age, Pete and I entertain ourselves on a Friday night by making pesto. We stripped leaves from stems on four bunches of basil. Pete washed them three times – this is his ritual. Then he tossed them into the food processor with a mess o’ garlic, grated parmesan and drizzled in olive oil until he was happy with the texture. I tasted it. The tenant wandered by and tasted it. The committee decided the pesto needed a little more cheese and a smidge of salt. We tasted again and decided it needed pepper. When it was a winner, Pete jarred. My job: zip around the kitchen restoring order with a sponge.

Pesto action photo!

We decided weeks ago that we would make a concerted effort to jar something every weekend, whatever’s good and in season. Today, the basil looked brilliantly green and smelled heavenly, so that was a natural choice. The ease with which we processed these jars is promising; we could easily do this again next Friday night. We have jars. We have lids. We have space in our freezer. I almost can’t stand the glamor of planning January’s dinners in July.

I have the ancestral food dehydrator in my basement, though I’ve never used it. It’s a bad weekend to ask questions, but what the hell. Have you tried one?

Be Running Up That Hill

Pete’s a DIY guy. Yesterday, he sanded half the porch and re-stained it a lighter, warmer color. He’d carefully planned it so an upstairs tenant would get home after 10 p.m., well after the stain would have a chance to dry. We went out briefly to look in where we’re housesitting, and to pick up a bottle of wine. When we got back, Pete noticed a familiar car and ran to look at the steps. A tenant we haven’t seen in two weeks had left footprints in the stain. We went in through the back door and found him in the kitchen.

Dude, we said, Did you notice the stain on the porch was wet?
Yeah, he said, I noticed my shoes stuck to the porch. Don’t worry about it.

You will be pleasantly surprised to learn neither of us shellacked him.

On Sunday, Pete and I found a couple of food-related questions answered on one shelf in the Goya section of the Milltown, NJ Acme. They’re proud of their double coupons everyday! policy, but better for my purposes was a whole shelf of cornmeals ground differently. On the left, fine. On the right, coarse. In between, degrees of fine and coarse. The bags cost $1.39 apiece. We bought one of each – for SCIENCE!

Tonight, I made polenta with the coarsest grind. Every first attempt is fraught with tasty peril! I started with water. Next time, I’ll start with chicken stock, but I wanted to get at the flavor of the corn. I like the texture, which is more like minced, dried corn than the fine cornmeal I’ve always used to make polenta. This is also a completely different beastie than the instant polenta my grandmother used, because why not?

A fine thing to do is make more polenta than strictly necessary for dinner because – you know – you’re going to eat breakfast. You have two options: fried or toasted. We had fried for dinner. The polenta had a buttery texture but lost its significant corniness. Clearly, more SCIENCE! is in our future, and by that I mean in the toaster for breakfast.

This weekend, Pete plans to sand the other half of the porch and re-stain that. A quick glance at the long-term weather report hints that rain will never stop falling. We should ditch the porch and build an ark. I doubt the cats will be amused when we fit them with tasteful booties and floatation devices.