Plein air paintings, studio art and lessons
Independence Day is more meaningful to me through these four eyes. These eyes are my periscope to the world, penetrating the thick layers of seemingly blind patriotism up into the joyful, sparkling night horizon. But passion, no matter the subject, is a powerful and human emotion. That said, I had a beautiful Fourth, perhaps more meaningful to me than any in my years before. The children, once again, helped me to see the Fourth for the fireworks.
It’s a new year! I can hardly believe the difference I feel in its arrival. There is some magic behind those numbers, I don’t care how illogical this sounds; I already know this year will be different. And like all fresh starts, we’ve been making complete breakfasts (oh my goodness! As in, not cereal from a box!) during our mellow holiday, and let me tell you: this makes all the difference in the world. I will be awakening earlier once school starts again *just* so we can enjoy sitting down together to eat our breakfast. What a concept!
Check out how YELLOW our hen’s eggs are! Here’s the difference between store-bought eggs and home-grown:
This morning we made aebelskivvers. You know, the treat-filled Scandinavian pancake that requires that special pan with the little holes? These have become Chas’ favorite breakfast item, along with bacon. If he could have his way, he would get pancakes or waffles alongside (more accurately, underneath) his aebelskivvers, but this mama has only *so* much energy behind one cup of coffee. Not to mention the redundancy? And the sugar highs? Oh my!
This recipe is the best I’ve come up with, after some experimenting:
Basic Ebelskivver Batter
4 eggs, whipped up nice and bubbly
1/2 cup water
1/2 cup milk
1 cup all-purpose flour
1/2 tsp salt
2 tsp baking powder
1 T melted butter, for oiling the pan
Preheat the pan, mix up the wet and dry ingredients separately, then fold together gently until all floury gobs are gone. Let sit for five minutes (as the pan raises to a medium-high heat). Baste the pan holes with butter, then fill each hole in the pan 2/3 full with the batter. Next, top each dollop with a morsel of something yummy (our favorite? Nutella!) and then cover the morsel with enough batter to completely fill the hole.
When each pancake turns slightly drier around the sides, you will know to turn them over. Taking two chopsticks, use one to push the tip of each pancake down into the hole while using the other chopstick to assist the opposite end of the pancake up and over to complete the flip. In a matter of a few minutes, they will be done (the bottom–as well as the top–should look golden).
So I got a lot of work done today! It really pays to start the day off right with a good breakfast. Well, I actually had cream of wheat and orange juice but you get the point. I moved EARTH! (Well, a lot of earth for this little lady)
We have this sloping, southwest-facing backyard, well-suited for gardening. When they cut the Monterey Pine tree (the tire swing tree) down last year, the hill became filled with the mulch from the tree. I built raised beds at the top of the hill last spring (now topped with the chicken tractors!), but as with all projects I begin I had to take the entire garden build and break it down into steps, season-by-season. Well, it’s time for a new terrace, so that’s what I continued working on.
By sheet mulching (lasagna gardening) I added first a layer of chicken manure, then a layer of newspapers, then a layer of leaves, then cardboard sheets from broken-down boxes, and finally another 3-4 inches of bark mulch atop that. I’m sore already. It felt so completely wonderful being outside in the warm sun today. The boys later would come out and join me for a little conversation while I worked, but I was mostly alone with the cats and Seti, who would occasionally help me dig.
And then there were the chickens and the leftover aebelskivvers!
I hope you enjoy the recipe as much as all of us!
In the morning, it doesn’t look so bad, but I keep Chas home anyway with his fat lower lip because, let’s face it, neither of us slept much after he fell out of the loft last night. We drop Ford off at school and coast back home down the hill into the pink valley smog. Hot coffee and pumpkin pie.
We discover two eggs from the newest hatch of Orpingtons (who knows which one layed them). They’re still warm, waiting for us under the southern sunshine. So we take them inside to the stove and turn on the flame. Chas picks the small stainless skillet and I let it warm up. He stands on his stool next to the stove, fat lip swollen round cranberry red, watching me grease the pan. Soon it’s hot, and we each crack an egg in, one by one. The yolks shine upright like marigold yellow balls.
With crazed maternal determination I clear a space in Ford’s bedroom for a twin bed that I haven’t bought yet. Chas will sleep in this spot, instead of the loft, because if he doesn’t fall out then eventually he’ll be kicked out and fall flat on his face again. I push furniture around like a house rat, carving a cozy, clean sleeping corner for Chas while he plays alongside me with a small white Lego trooper and a ginormous Burr oak acorn cap.
Somehow I make it home within the next hour from the Ikean labyrynth with a twin boxspring and four bed legs, and then somehow I put the bed together.
Thirty minutes later I arrive at the school. The yellow leaves are falling from maple trees atop the long blue afternoon shadows and while we wait for Ford to appear from the classroom, Chas and I stare out into the open field, quiet as mice. A jet from San Francisco scores the cloudless turquoise sky with a thin white contrail towards Los Angeles by way of the coastline. In the rear view mirror, Chas watches it pass and rests his head against the glass window. Then he asks me when we are flying to Houston.
In one week and two days, I reply, showing him 9 of my fingers, and he bites his lip to stifle his glee; I bite my lip, cringing.