Taste & See: Miyoko’s Creamery

Did you get the memo?

The words “artisan” and “vegan” go together. Well, they’re being seen together a lot more lately, anyway. Honestly, it was only a matter of time before vegans figured out the cheese thing, since it’s the excuse most of us use to stay not-vegan. We love our cheese. For those who desire to switch to a solely plant-based diet, the siren-call of cheese can be really, seriously, awfully HARD to resist, so vegans have for a long time been motivated. Of course, there have been, and there remain, myriad vile concoctions as a result of that motivation, horrific things which masquerade as cheese. Probably everyone has their story of struggling through plastic-y sandwich additions, crunchily textured things made out of rice milk (WHY?) and bright orange “chezie” sauce on pasta (sometimes this can be really good – T’s baby sister makes an amazing mac-and-cheez. But, not everyone has the knack.), but this isn’t a story about someone’s putting out a substandard product. This is a story of a product cheeses which was welcomed by vegans, vegetarians and omnivores alike. It was kind of shocking.

Miyoko Schinner is a longtime Bay Area vegan who wrote several cookbooks, including one in 2012, detailing her at-home success in making cultured vegan nut products. But, though many people bought the book, they were too timid to try cooking with unusual ingredients such as carrageenan powder, xanthan gum, tapioca flour, and agar powder. Not only that, but people had to come to grips with stuff like rejuvelac (what?) and the idea that culturing anything – dairy or non-dairy – is a process that is open to the vagaries of chance, as well as time-consuming. Laziness won out again, and after a lot of whining from friends and family, Miyoko opened Miyoko’s Creamery… which now ships to all fifty states, has a contract with the Whole Foods Markets and is still expanding as we speak.

Vegan Cheese Tasting 6

We sat down for our family “Wine & Cheese” Tasting last week with a chilled bottle of Draper Valley Riesling grape juice – from an absolutely fabulous company which produces only unsulphured bottled grape juices, which means everyone can partake – and four of Miyoko’s Creamery cheeses (and, we’re just going to say “cheeses,” because “cultured nut products” makes us want to belt someone, and we refuse to type that umpteen million times). The cheeses are plastic-wrapped and then boxed for freshness, and before tasting, T. set them out for about forty-five minutes, to make sure we lost none of the flavors due to cold. (We don’t advise more than ten minutes in the summertime, however! The Double Cream got very soft.) There are ten “root” varieties of cheese, and then there are seasonal variations. We chose the Aged English Farmhouse cheese, the High Sierra Rustic Alpine, the Fresh Loire Valley in a Fig Leaf, and the Classic Double-Cream Chive. In the interest of taking good first impressions and comparing and contrasting, we ate the cheese on thin crispy, crackers containing no spices, passing the plate along the table and comparing flavor and texture, smell and noting anything else which caught our attention.

We began with the High Sierra Rustic Alpine cheese, which had a thick, creamy texture that was almost not spreadable – a paté consistency. It could be described as “semi-hard.” In color, it is a light tan all the way through. Its ingredients list Organic Cashews, Filtered Water, Organic Coconut Oil, Organic Chickpea Miso (Organic Chickpeas, Organic Rice Koji, Sea Salt, Water, Koji Spores), Sea Salt, Nutritional Yeast, and Cultures. We notice that nowhere on the list is listed liquid smoke, but… there’s… something slightly – very slightly – smoky about this cheese. This comes, perhaps, from the combination of nutritional yeast and miso? Anyway, the smooth and mild spread left a nicely savory finish on the tongue, and was …tasty. It wasn’t T’s favorite, but T’s mother thought it was wonderful and went back to it again and again. (Of course, this became her pattern with ALL of the cheeses throughout the night. But, more on that later.)

Vegan Cheese Tasting 5

Interestingly, the ingredient list for the second cheese we tried is identical to the first, and yet, could two cheeses be any more diverse? The Classic Double Cream Chive was very nearly T’s favorite, with its creamy, mild, buttery flavor and the lovely hint of chive. In color, it is a creamy white, with bits of green which are the chives. This was enthusiastically received, and T. imagined it on baked potatoes, immediately. And then on toast. And then on peppered water crackers… Despite the miso and nutritional yeast still present in this cheese, the overwhelming flavor is mildly herb-y and buttery — like a nice Gournay cheese like Boursin. T’s mother returned to this cheese as well, as it’s very creamy and moreish, as our Scots friends would say. Another plus? It a cheese that is definitely easy to get kids to eat. Our youngest taster, Elf, is eight, and informed us that it is indeed a very good cheese, and he’s quite the omnivore and picky as all heck. An excellent result!

Not surprisingly, because T. loved it so much, D. just… shrugged. “It’s fine, it’s tasty enough,” is no ringing endorsement, so we will just ignore him, and move on. AHEM.

Vegan Cheese Tasting 4

The next cheese T. wasn’t too sure about at all – because she’s not that fond of fruit in cheese, and not always at all fond of certain varietals of figs. Fortunately, she needn’t have worried; the ingredient list remained the same with this cheese, which meant the fig leaf – wine-cured – was only on the outside, and had nothing to do with the product INSIDE. The manufacturer has made a note that the shelf-life of this particular cheese is sixty days. As none of our other cheeses had this note, we figured it was there because of the leaves, which introduces another biological element into something cultured and aged.

While T. wasn’t sure she’d be wild about this cheese, this one D. managed to hoard and keep right in front of him on the table. Its sharpness and decidedly tangy, savory flavor may have been the reason for this. In color, this product is creamy white and the leaf only discolors the surface a very little bit. The manufacturer advises that this cheese grows more sharp as it ages. Of all the cheeses we tried T. liked this one least, and D. liked this one best. Elf was indifferent and T’s mother tried it once or twice, and remained enthused.

Vegan Cheese Tasting 1

(The photographer must apologize for not unwrapping a couple of the cheeses; social occasions with a lot of giggling and genial insults and cheese-snatching across the table are not the best times to remember to properly photograph the food on one’s plate. Look! You can just admire the wonderfully sweet tea roses or the quirky cross-stitch pattern on the plates! There. All better.)

The final cheese was a second choice; we’d intended to sample the Smoked English Sharp Farmhouse, but it is apparently wildly popular and goes quickly out of stock from week to week. We settled instead for the Aged English Sharp Farmhouse, and were nonetheless thrilled. It is a firm, light tan cheese with a tangy flavor reminiscent of cheddar, and would have paired nicely with a Draper Valley verjus, the tangy, tart vintner’s brew made of unripened grapes. We all immediately imagined this melted – and it does melt – into a pasta sauce. This was Elf’s hands-down …tied favorite. Flea’s hands-down main favorite, T’s mother’s favorite, just because they all were, D’s second favorite, and T’s favorite. While we tried to remind ourselves that we were just TASTING, this cheese barely made it to be wrapped up and sent out the door to T’s parent’s house. Given time, it would have been completely snarfed down. The ingredients for this farmhouse were the same as with all of the other cheeses, yet this astonishingly tasted nothing like them. At all.

…which is really not so surprising. ALL cheeses in the dairy section are, at their root, made of … milk, salt, and enzymes, added with time. What gives cheese its flavor differentiation? The culturing process. The time. Owing to that simplicity, you might having a niggling interest in buying that cookbook and seeing how hard it would be to produce your own cultured nut products (!) at home. Or, if you’re not as time-rich as that, you could pop over to the website and see what else you’ve missed. The Country Style Herbes de Provence? The Double Cream Sundried Tomato & Garlic? The French Winter Truffle, or the Mt. Vesuvius Black Ash?

We bought these cheeses to share a social experience with vegans who don’t often get to have wine & cheese parties (okay, not gonna lie; people who don’t drink also don’t have wine and cheese parties, but we’ll ignore that), and came away sort of gobsmacked and perfectly willing to buy and consume these products our own non-vegan selves. There are still plenty of vegan “pitfalls” out there in terms of faux cheese products — but this carefully handcrafted, artisan “cultured nut product?” Is not one of them.

{feats of fermentation*}

If you could change your life by what you ate… you would, wouldn’t you?”

“You Are What You Eat!” was dinned into our wee brains throughout childhood (right along with “If you can’t say something nice, don’t say anything,” but you see how well that went), and we all figured it was true, as far as that went, though most of us imagined our classmates as gigantic chickens or something. (Or, maybe that was only T. Whatever.) But recently the National Institute of Health put out a really surprising report on how what we eat can literally change our mental state. The piece is titled, “Fermented foods, neuroticism, and social anxiety: An interaction model,” and the tl;DR quote you need is:

“A recent study in humans has shown that consumption of a fermented milk product containing a combination of probiotics (Bifidobacterium animalis, Streptococcus thermophiles, Lactobacillus bulgaricus, and Lactococcus lactis) can modulate brain activity (Tillisch et al., 2013). After four weeks of consuming the fermented milk product, there was a reduction in brain activity in a network of areas, including sensory, prefrontal, and limbic regions, while processing negative emotional faces. Importantly, a control group that ingested a non-fermented milk product showed no such changes in brain activity, suggesting that the probiotics in the fermented milk were responsible for the modulation in brain activity. This study demonstrates that fermented foods containing probiotics can alter how the human brain processes negative social stimuli.”

Fermented Cabbage 4

If you’re vegan, you may be shrugging and thinking, “Well, that’s all very nice for the sanity of the omnivores, but…” Nope, think again: probiotics exist in fermented foods of all kinds, even those which have no milk products. An easy one to enjoy? Kimchi. By fermenting vegetables in a salty broth to suppress the whole decay factor of vegetables sitting in water for weeks at a time, lactic acid bacteria takes over the process, creating the magical healthy probiotics that we need.

T’s family had many Korean friends, and growing up, T. ate some really amazing kimchi. T. has a vague memory of her mother attempting to make her own kimchi in a Mason jar… and the Mason jar exploding… so when D. wanted to make kimchi, T. was… not really on board. So, she stalled. This worked for a few weeks until D. found a fermentation crock, and then the whole kimchi thing was on like Donkey Kong, and there was nothing she could do about it. She wasn’t sure what to put in it – some traditional recipes call for shrimp – ugh, imagine that decomposed – and there’s the traditional red pepper powder called gochugaru — kimchi aficionados say it can’t be replaced with just plain cayenne pepper. Nevertheless D. had a new toy, and in went the Baechu (napa) cabbage, red peppers, onions, scallions, garlic, chopped carrots, and crushed roasted seaweed, to add a bit of meaty umami flavoring – the “rocks” to hold down the veg, the water and the salt.

Fermented Cabbage 2

Adding salt to our fermented cabbage this time was …tricky. The first recipe we used added it by weight, and we made the mistake of looking for a “vegetarian-friendly” recipe instead of looking for a KOREAN recipe. Rookie mistake, we are covered in shame. There’s a method to making this properly, and the first is to brine the cabbage – and then rinse it. This is necessary to kill off nasties, but rinsing also helps keep the level of salt down. We had to back up and do this step after we had a delicious but ultimately waaaay tooo salty dish. The second trick is to mix your seasonings into a paste and add it to the cabbage only after it’s all together. That way you can get delicious ginger and garlic and peppery goodness in every bite.

We admit to impatience, and only fermented our cabbgae for three days. It was tasty, but it wasn’t “right,” and we’re going back to the drawing board. Next time we’re looking forward to adding radishes — maybe from our own wee garden! — to the mix, doing the soaking properly, and experimenting with a freer hand with the gochugaru. There are many kinds of kimchi and we have many tasty days ahead of us. Meanwhile, if you’re a fan of sauerkraut, this is a fermented cabbage that kicks it up a notch. (And if you’re not a fan of sauerkraut, rejoice; this is nothing like it, really.)

But, we can sense that some of you remain unconvinced. It’s not enough that the probiotics in fermented foods can increase your mental well-being. You’ve seen real kimchi. It’s red and weird and pungent and even snuggled up next to perfectly steamed rice, you can’t imagine putting such foreignness into your mouth. Uh-huh. Well, consider this:

Fermented Cabbage 3

The 2003 outbreak of SARS in Asia virtually left Korea untouched – possibly because kimchi has been shown to boost immunity. Korean chickens infected with the H5N1 (avian flu) virus recovered after eating food containing the same probiotics found in kimchi. The Journal of Nutrition in 2001 reported that kimchi produces beneficial short chain fatty acids which are reported to inhibit the development of invasive colon cancers. Research reported in 2008 revealed kimchi probiotics fighting ulcer-causing Helicobacter pylori bacteria. The Journal of Medicinal Foods abstract adds, “Health functionality of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health.”

From various studies, kimchi aids in digestion, lowers total cholesterol, is an antioxident, reduces inflamation in skin breakouts, lowers BMI, beefs up the immune system, reduces oxidative stress in blood cells, inhibits the growth of cancer cells, increases glucose tolerance, especially when eaten with a low fat food; inhibits gastric ulcers, combats nutrient depletion, builds stamina and helps prevent yeast infections. Are we at least a little more on-board with this? Hope so. Tune in ’til the next Feat of Fermentation.


*Yes, yes, we know we’re bizarre. Normal people are talking about their home microbrewing when they discuss fermentation. Haven’t you figured out by now that we’re never Those People? Get with the program, folks; even when we’re swanning around in the sky we don’t do “normal” here.

Still Here…

does he have a squirrel?

We’re still here, still working on learning French via memrise.com. And, yes – the important question in life – does he have a squirrel?

San Francisco 137

Lots of pictures up on flickr from when Thing 1 and his buddy were here. Other than that – we’re just doing our thing, nothing terribly exciting.

San Francisco 273

Above is a picture which just doesn’t do justice to the Bay Area Tidal Model – we suggest you visit, as it’s definitely an awesome thing to see!

-D

Faster Feasts: Blender Pancakes

Right now, blender pancakes are a thing, probably because they’re used as advertising for companies with really high powered, monster blenders that crush ice and compact cars and the like. The hip move is doing a sort of museli-overnight-and-blend thing with whole grains like oats, which T. will tell you is NOT new, as her very smart mama made these for her when she was but a tiny child, but whatever. Blended or no, we sadly don’t eat pancakes or waffle much around these parts anymore because a.) we’re gluttons and b.) it’s too hard to have just one, and c.) there’s actually little point in making a whole bowl of pancake batter for just one pancake each. We missed pancakes, though, for serious — so we’ve been doing a little experimenting, as usual, and we’ve adapted a little this and a little that to make something surprising. This recipe is based on the one from All Day I Dream of Food, and of course we tweak it to our personal tastes.

We were just discussing chia seeds with someone the other day, and while we tend to grind them into things for extra fiber, we’re just not the Chia Pudding or the Chia Cereal or the Chia Jam people — we tried one of those once, but never got into it for some reason (there’s still time, however!). Still, we were glad to find other uses outside of smoothies for chia, because the little seeds are pretty health-supporting. As stated, this is a base recipe — trust us when we say we’ve tweaked it and will continue to tweak it for savory or sweet or spicier &tc.

Base Blender Pancakes

6 large eggs
1 cup milk (we used unsweetened almond)
1/3 cup coconut flour
3 tbsp chia seeds
1 tbsp sweetener (optionally, add 3 tbsp. and don’t use syrup)
1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt
Nonstick spray

Low Carb Blender Pancakes 1

This is a base recipe; we of course added spices like cinnamon and nutmeg which smelled and tasted lovely! If you don’t want to do anything but butter these and eat them with a bit of fruit, you can always sweeten them; we enjoyed strawberries and maple syrup on them equally. Even D., who isn’t much for experimentation when it comes to traditional comfort foods really liked these, which was fair shocking. ☺

Directions: Dump ingredients in blender. Blend. If you don’t have a heavy-duty blender, you may want to grind the chia before you put it in, but we just dumped it all in, and it was ground up with everything else.

With your burner set to just below medium, pour batter onto your oiled pan, in 3-4 inch circles. Each side will need about 2-3 minutes. Fry, flip, and plate as you normally would. NB: It is REALLY easy to cook these too quickly – they taste fine, but they look very brown. Go for medium or a hair lower, you’ll be happier with how they look. Secondly, batter will thicken upon sitting so you might need a spatula to spread the last one onto the pan.


One of the challenges of low carb pancakes using coconut flour and the like is that they can be really thick and heavy – these are very close to being crepes. (Stay tuned, we’re going to fiddle with them and see if we can’t make them MORE like crepes…) We’re thinking they’d pour better out of one of those pancake bottles (or, more realistically, a washed out and recycled plastic ketchup bottle). We actually found that these keep in the fridge for a day or two before drying out, which is fairly amazing for a coconut flour recipe.

This recipe makes approximately 12 pancakes; a serving of 2 pancakes is 149 kcal, if you count calories, but 6.73 g of carbohydrate and 4.89 g of fiber… If you count net carbs, they’re 1.84 grams per serving. (There’s that permission to be a glutton you were looking for…)

If you’re still in the camp of feeling chia has a disturbing resemblance to frog eggs, you might find this blender waffle recipe more to your liking. We’ll be trying this recipe this weekend and haven’t yet fiddled with it – but it’s based on Everyday Grain-Free Baking, and is said to produce a light, crisp waffle as well.

Almond Flour Blender Waffles

1/3 c. milk (rich non-dairy options include cashew and coconut)
2 Tbsp. melted butter (or coconut oil)
1 Tbsp. maple syrup (also honey or agave)
2 tsp vanilla extract
1/4 tsp apple cider vinegar
1 1/4 c. blanched almond flour
1 tsp. salt
1/2 tsp. cinnamon, nutmeg (or cardamom and ginger…)
3 large eggs, room temperature
Nonstick spray for your waffle iron (or melted coconut oil)

NB: There’s a method to this, so read before you begin. First, heat your waffle iron. Next chuck all wet ingredients EXCEPT for the eggs in the bottom of the blender, and all dry ingredients on top. Blend this incredibly thick batter for 10-15 seconds. Then, add the eggs and blend on low for 15-20 seconds. Increase your blender speed to high for 20-30 seconds, then stop. You don’t want them to be rubbery. These brown up golden in 3-4 minutes, based on your waffle iron.

Upcycle & Gratitude

Upcycled Placemats 2

Okay, seriously, placemats are… kind of a conspiracy. It’s apparently not enough that we moved from crouching over a fire and eating from a communal bowl with our fingers. Now we have a plate and a table — and utensils, progress indeed — but currently we apparently need a little square of …something on which to set said plate atop said table. It’s kind of crazy, and at the end of the day, placemats are completely ridiculous and unnecessary. (Please, please do not get T started on charger plates and table runners, either.) All that being said, we have twelve of them…because T has sisters, sisters who have Things and must give them. Sometimes T is happy to take Things, because free Things and paint and glue go well together. (And if she can use buttons or magnets or felt or glitter? Bonus.)

Upcycled Placemats 3

Commonly accepted as ideal for children, in the vain hope of containing the messes they make, for preserving tables from water rings and heat marks, and for dressing up a casual-but-bare eating space but at D&T’s table, placemats are less for protecting the (Ikea, aka “seriously, does that plastic need protection?”) kitchen table and more for cramming more color into a 1970’s era very beige-and-white room. (We do love our bizarre faux marble counter, though. You just don’t see weird goldish-brown veins running through white Formica counter tops anymore. Probably a good thing.) We need the color. It’s gray here a lot lately. The gray foggy marine layer keeps things quite cool – and since we last month turned off the heat for the season, it is downright nippy in the morning – not that we’re going to complain about the muffling, insulating fog that keeps Spring sunshine from catapulting us straight into summer. (It was 80°F/26°C in parts of the East Bay this past weekend, but we drove the ten miles over the bridge to find it a balmy 70°F/21°C at home.) The fog rules here, with the sun emerging around lunchtime usually, so it’s hard to feel like leaping into the day when it’s chilly. Thus the placemats are really about making a bright start to the day.

Upcycled Placemats 1

To get that “bright” start to the day, of course we could have used the original pictures printed on the placemats… but we felt the leering, winking scarecrow on its bright pink and yellow background would probably put us off eating entirely. Since these are cheaply made (Kmart) canvas rectangles, treated to be water resistant, it was simple enough to flip them to their neutral side, give them a quick sponge wash, and then apply masking tape in random patterns. We chose five colors from a box of textile paints we had on hand, colors that would contrast brightly with anything (and not clash with the red table – but not match it, either) and just went for it. This was entirely random in the maybe-this-will-work,-maybe-not sort of way that the best art projects have. And, it’s a little rough and messy, but really worked out. T. only did six, since the pattern on the others isn’t quite as egregious as the leering strawman, but she’s tempted to do a more autumnal palette for those.

So, yes, yes — placemats are a racket, a silly bourgeois affectation, an upper-middle class pretension to fancydom. But. Every meal can have moments of the sacred and beautiful. Every moment at table with family and loved ones or with an interesting book, eating nutritious and delicious food should be noted, elevated, celebrated. Life is precious. Light your candles, pull out your pretty tumblers. Throw down those bright squares of linen and bamboo — or those laminated plastic maps depicting the fifty states. Then, fold hands and breathe, close out the noise and the traffic, the speed and the blur of your days. Deliberately see those cherished faces, deliberately experience those scents and flavors, exhale and murmur, Thank you, thank you. I am still here. We are all still here.

Anything You Can Do (I Can Do Better)

Low-carb Biscotti 1

Okay, maybe not ANYTHING, but…

SOME baking can readily be reframed as either vegan or low-carb/gluten free. Not both, usually, but we do what we can, and anything wheat can do, almond can do… with a little help from its good friends Egg and Xantham gum.

February’s Avid Baker’s Challenge was a lovely orange-zested biscotti, and it was obvious that the crisp cookie would lend itself well to almond flour with no real fuss – no doubt tons of people have already tried it. Using the basic recipe that we used for ABC, we did a little tweaking and came up with something new:

Almond Flour Biscotti

3 Tbsp Butter, softened
2/3 cup granular sweetener
2 tsp Vanilla extract
2 large Eggs
2 cups Blanched Almond Flour
1 Tbsp Coconut Flour
1 tsp Baking Powder
1/4 tsp Salt
1/2 finely chopped almonds
1 Tbsp. orange zest
Low-carb Biscotti 3Preheat your oven to 350°F/180°C/ gas mark 4. Lightly grease an 18” x 13” baking sheet (or line with parchment).

Cream together butter and sweetener. Add vanilla and beat in the eggs. Next add flours, baking soda and salt, and stir in the nuts and orange zest. The original ABC recipe called for chopped dates; an optional add-in 1/3 c. chopped dried cranberries. This will be the STICKIEST biscotti dough you’ve ever encountered so wet your hands before forming it into the first bake loaf, mounded slightly higher in the center. Do make sure you mound it somewhat (more than you see in the picture there), because it will spread a bit – possibly more than you expect – and you want it to have that traditional biscotti appearance. Following Hanaâ’s lead, we scored the top of our loaves and baked for 30 minutes.

It’s advisable to cool the pan entirely after the first bake – at least twenty minutes – and lower your oven temp to 300°F/150³C/ gas mark 2. NB: Almond flour baked goods are really fragile unless cooled, so a word to the wise! Once cooled, THEN remove the cookie loaf from the pan, slice it, and lay your slices down for the second bake. Bake for 20-25 minutes, depending on how golden-brown you’d like them. After another long cooling period, you can dip or drizzle them with chocolate, which matches really well with that bitter orange zest, or enjoy them as is, with a cuppa. They’re also good with only ONE bake, if left out, as almond flour cookies will continue to crisp if left to cool in open air.

The biscotti pictured below never made it *cough* to that second bake… ah, well.

Low-carb Biscotti 5

Hat tip to Pille, who reminded us we hadn’t yet posted the recipe on these!

Projecting Sunlight…

T. doesn’t get angry that often anymore. D. maintains that this is because she is too busy wearing out the thesaurus with Annoyed, Aggravated, Bellicose, Belligerent, Caustic, Churlish, Exasperated, Frustrated, Indignant, Outraged, Perturbed…, to actually use such a pedestrian word. But, every once in awhile, anger sneaks up on her and the lava erupts. Usually into incoherent sobbing, much to her disgust, (and the open-mouthed astonishment of those around her). The latest thing that made her ragingly gut-punched, breath-stealingly, word-sobbingly infuriated was a story she heard on The Moth Radio Hour, about a woman who was denied help from her insurance company when her comatose son needed care. Stephanie Peirolo was evaded, lied to, set up, and abandoned by a for-profit system which decided her son was a loss, and wrote him off. As T tried to explain the story to D, she was vibrating, hands were shaking. She burst out, “HOW COULD THEY DO THAT TO HER?”

Things make us angriest in life when there’s no one to hit.

Fortunately(?), along with crying when she’s mad instead setting someone on fire as they might so richly deserve, T also tends to write poetry – once a month, with six other slightly insane people. This month’s offering has razor teeth and shiny claws and it exhales righteous FLAME. Or, it thinks about it, really, really hard, and scowls a lot, anyway.

After the hideous incidents in the story, Stephanie Peirolo went on to make sure that, should someone else need it, there was help for anyone whose criminal-behaving insurance company was violating their rights and keeping them from care. Because she didn’t let the world incinerate her, but held up a torch against the night, that insurance company – and the executives at her old job – can’t get away with their disgusting business practices. It’s not enough — oh, it’s hardly enough — but it’s a start.

project sunlight


How far that little candle lofts its light –
And darkness-dealers cringe against its beam.
Its spark of hope ignites against the night.

“Walk in the light,” shine, noonday-justice bright;
Numinous blaze, come banish spiteful schemes.
How far that little candle lofts its light –

Candescent day this nightmare dream rewrites –
Defies the dark, its thousand points agleam;
Ignites our hope, to burn away the night.

So shines the good, in setting wrong to right,
Against unending gloom and bleak extremes:
So far, that little candle lofts its light.

Illuminating — putting shades to flight
Erasing shadows for a hopeful scene
A flame of hope, which luminates the night.

Deep calls to deep, as zenith calls to height,
In times of doubt, in Stygian extremes,
How far that little candle lofts its light —
A blaze of hope held up against the night.

torch-e1296579151390


If you’ve enjoyed this little snippet of What T. Does With Her Weird Friends In Her Spare Time, you might also enjoy the poetry efforts of the other people in the group – some actual published poets: Tricia Stohr-Hunt’s villanelle and cool story about a chateau; author Sara Lewis Holmes taking a page from the birel-ing playbook of Ogden Nash; Laura Purdie Salas’ brilliant science in rock stories; Andromeda Jazmon rhapsodizing about seeds, growth, and — peppers; East coaster Kelly Ramsdell Fineman writing an UNTITLED villanelle reminding us dark winter is gathering light, and Liz Garton Scanlon writing cleverly about King Tut — and beards, in varying meanings of the word.

Thanks to They Might Be Giants, there’s even a SONG about villanelles. Because, poetry.

Happy rainy afternoon,

d&t

Small Pleasures

Skyway Drive 270Skyway Drive 272

A few weeks before D’s nose surgery, T got him this wee quadcopter. Its batteries last about 15 minutes, after which it needs to recharge for about 1/2 an hour. It is providing D with much enjoyment as he waits until Thursday for the splints to come out of his nose … after which he’ll be able to 1) smell, 2) taste, and 3) breathe better than ever.

The swelling of D’s face is mostly gone; we’ll see whether there are any changes visible to his nose when he gets the splints out, but we don’t think there will be.

-D & T

“How far that little candle throws its beams!”

Sometimes this place is surprisingly – gratifyingly – small-town.

The gas station down the hill and around the block had 9-Volt, Double A — everything but Triple A’s, which was annoying, since wireless keyboards abruptly stop working without them (and it’s always annoying to dig through the Drawer of Requirement in the kitchen and find watch batteries, tiny clock batteries, massive D batteries, and no Triple A’s either), and it was already 9 a.m. While there was a Grocery Outlet on the other side of the post office, it tends toward a random inventory and proves only intermittently useful, so other plans were made, though on the way out the door, there was a pause.

The postman in line ahead said, “You need Triple A’s? I have some out in the truck. Just give me a sec –“

Wouldn’t take paying for it, just waved his hand, slurped his incredibly bad gas station coffee, and got on with the business of delivering packages and post.

As always, the phrase, “so shines a good deed in a weary world,” comes to mind, but this is an inaccurate quote – (thanks, movie-version Willy Wonka). Portia, in Shakespeare’s The Merchant of Venice Act IV, Scene I explains to Nerissa that her candle is the light she sees, and exclaims how far it throws its beams, then adds – “So shines a good deed in a naughty world.” (The exchange following isn’t as famous, but is still lovely.) After Roald Dahl wrote the screenplay for CHARLIE AND THE CHOCOLATE FACTORY, the author’s effort at writing his own screenplay (a much more complicated thing than you might imagine) was “helped” along by professionals, who dropped in tons of literary references and changed lines to make Willy Wonka darker and edgier and not the merry little candyman he’d been in the book. Gene Wilder made it fit, too — the world in the film seemed less “naughty” than weary and dark; the same can be said sometimes today.

When was the last time you saw a slightly psychedelic movie with so many literary allusions? Yeah, it has been awhile, hasn’t it?

A weary world, yes. But, when you get free batteries, warm from someone’s mail truck, the weariness lifts, just a bit.

Happy Friday.

-t&d

A Goat-Headed Perspective

Leoni Meadows 5

2015 is meant to be the Year of the Goat, by Lunar zodiac reckoning. Some people want to soften that to a sheep or a ram, but we’re liking the idea of the year as a goat. Goats are allegedly perspicacious, curious, intelligent and stubborn, and 2015 started out with some of those characteristics. A curious leap, a reckless launch, but digging its heels in, things are stubbornly balancing. T’s little sister has been back at UCSF twice this year already, but despite all germs and infections (and despite the fact that UCSF should just give her an apartment in the post-renal transplant area, she’s there so often) she is holding strong and recovering from pneumonia much faster than anyone on immunosuppressant drugs has any right to expect. D’s having septoplasty surgery the 30th, after months of out-of-breath mouth-breathing and years of thrice yearly sinus infections – and we’re nervous, but it’s a solution at last. We’re leaping, all, into the dark, but landing, surefooted, clinging and stubborn and eager to see what’s next, we goats. The usual vexations, as always, but when looked at from another angle, the usual small miracles and eleventh-hour reversals that make up a life.

And, so far, life is good.

I had a conversation with a woman last week, who told me about taking her daughter, years ago, for a corrective spinal surgical procedure. They have you sign paperwork in surgical centers, Do you hereby swear to hold harmless this doctor, this entity, these people, if x, y, and z happen, and your child never walks, talks, stands, sees, hears, leaves again? Sign in blue or black ink, triplicate please. It’s disconcerting, my friend said, to say the least. The entire family was rattled, as they went up to the prep room, to get the child gowned and IV’d and ready to be surrendered to the physicians. The family crowded into the room, distracted, distressed — and saw her roommate, smiling from the other bed. Smiling, but armless and legless, in for a procedure to attach a prosthetic arm, after months of preparation to create a place for it on her body. The word of the day, my friend said, became perspective.

Our unexpected Staycation for two weeks at Christmas meant that we had a veritable feast of reading selections – which is immediately awesome. In this house, you are truly miserable and ill-beyond-bearing if you can’t read and distract yourself. Here D. was, covered full-body with blisters upon blisters of hives, but aside from the odd scratching, when he forgot he wasn’t supposed to, he was content – immersed in clay and oatmeal and boiling water, propped up with his Kindle. It was actually kind of a relaxing two weeks – overlooking the spiking fevers and sweats and shivers and hives. D. was much calmer than anyone could have expected… sometimes, it’s just a matter of perspective.

So, we read. As usual. We’re fairly eclectic readers, and T reads compulsively, so many books she doesn’t always remember what she’s just read, or how long ago she’s read it, or if she’s told you about the plotline (“Remember that one book?” Um… no…). We read all over the board, now, anyway; we once tried to read things which… we were supposed to read. You know, those books – like the ones the NY Times calls the “best books of all time,” or the inevitable “Best Books Of (Insert Year Here).” This Staycation involved reading widely from all kinds of genres. D. made his way through the complete Vonnegut and Bradbury – again – and then launched into a book called THE NAME OF THE WIND by Patrick Rothfuss… and hasn’t been seen since.

That happens, sometimes. Books, man. If you can’t go on vacation, you may as well disappear elsewhere.

T’s reading has historically been different through the October – December cycle of the year, as she’s been a panel judge on the Cybils – the Children and Young Adult BLogger Awards – and she usually has about three hundred and fifty books to read and review during that shockingly brief time period. This year she’s a final judge, which just means ten books in two months, and as her writing schedule is shifting, and she has more balls in the air at once, she’s going to have to retire – after seven years – to being only an occasional participant in the whole thing. On one hand, it’s a little tragic to miss the boxes and boxes of books from publishers arriving and the glee of new books to read and share and pass on. On the other, she is relieved to be free of some truly stupid novels (First Round judges are required to read a minimum of fifty pages before they can cry off of a given book), and has ventured into the previously unfamiliar territory of nonfiction.

If you’re a story addict, narrative non-fiction is probably something you can learn to enjoy. Narrative nonfiction is full of biographies and historical incidents (and those little nuggets of fact which readers who are writers encounter, and about which they occasionally imagine themselves writing fiction), and things which help them understand the world. Since 2014 was apparently The Year Of Egregiously Visible Racial Intolerance, as well as being the Year of the Horse or whatever, T read WHISTLING VIVALDI: How Stereotypes Affect Us, And What We Can Do, by Claude M. Steele, and she picked up Isabel Wilkerson’s THE WARMTH OF OTHER SUNS because it appears, after all, on one of those New York Times Best Books Of (Insert Year Here) lists. But her most unexpected pick was a novel about a group of nuns, a beleaguered priest, and a mining town on the Mexican-Arizona border in 1904.

Skyway Drive 160

THE GREAT ARIZONA ORPHAN ABDUCTION, by Linda Gordon is both backstory and saga, tracing the story of Arizona from the time of the Apache to the discovery of copper; from the first white settlers to the mass migration of upwardly mobile Mexicans from Sonora and Chihuahua, to the entrance of big mining companies towns which started out as mixed communities, and entrenched the roots of the Arizona we know today. Woven among the history is the narrative of a group of nuns bringing a crowed of inner city New York orphans out into the country to better lives. This was a pretty common idea for a lot of the early ladies societies in New York – that cities were where prosperity was, but the countryside was where health existed, and so orphans and the sick and those wealthy enough to do so were always “repairing to the countryside,” and right-thinking ladies were interested and eager to do benevolence to the poor, and get them out there, too. Well, the many Children’s Aid societies and Catholic Charities which held to this point of view were very active, and so in 1904 a group of Irish Catholic children repaired to the countryside, with nuns and a priest in tow. They were being adopted, since it was assumed that no one in New York particularly cared what happened to them, and the good Sisters of the Catholic mission felt it was their bound duty to get children off the street. The mission was stuffed to the gills with more children coming in every day, some of them not willingly, so the nuns and their very determined priest found a way to get them out of tie city. They carefully vetted good Catholic parents and packed up the children to new lives… in Arizona.

Arizona had mines which were worked in by Latino folk who lived on one side of town, and Anglo folk who lived on the other side. Arizona only became a settled territory in the 1860’s, and wasn’t a state until 1912, so things were pretty fluid. It was a melting pot of Mexican, Indian, and Angelo peoples, a place where there were a few Europeans who had staked land and were trying to fiefdoms of the past; it was the land of cowboys but moving toward the industrialized land of miners. As the Orphan Trains began rolling, the dynamics of these small towns changed again.

In the border town of Clifton-Morenci, Mexican families were on hand to pick up their children. Of course, so many visitors to a tiny town attracted attention, and the Anglo folk – not necessarily Catholics, not adopting children, and not all that interested in the doings of Mexicans on any other day – saw Latino folk walking away with little blonde and light-skinned children, and they asked what the heck was going on. The women who spoke to the nuns were immediately up in arms and pressured their spouses to do something. It was, obviously A Fate Worse Than Death for a non-Hispanic child to live with Mexican parents. The resulting mess — with these breathless small-town newspaper headlines that refer to a “rescue” and abhorred a “kidnapping” is both slightly comedic, slightly horrifying, and very much all-American.

The author seems to be making a carefully illuminated point about race relations in the United States, how much of it we make up — and how much of race only matters when we say it matters. The idea of having “moral authority,” which is what the Angelo ladies thought they had, to see white children “raised right” comes smack up against what the nuns felt was their moral authority, to make sure that the children were raised as good Catholics, regardless of with whom – to a certain extent. (There’s a tiny question of whether or not the children were orphans to begin with… many of the nuns simply felt some of the Irish Catholic moms were not taking care of their children properly, so they were simply… moved on to better Mexican Catholic homes. Racism upon racism.) As with any racial conflagration, there are so many ways the story could have gone, so many “if onlys” that we as modern readers and thinkers can see, looking back. What stands out, however, is the idea that each one of us is a participant, in some way, in the racial system we inhabit. An unwitting participant? A deliberate “keep-the-status-quo” participant? What difference can it make if we’re an informed participant? Is there still space to change an ongoing narrative?

Curiosity. Perspicacity. Sheer goat-headed stubbornness. Perspective.

Not bad things with which to start a year.

Clifton_in_1903
Clifton, Arizona in 1903. Licensed under Public Domain via Wikimedia Commons.