Catching The Moon

Blood Moon April 2014. Photo by Scott McKay

Blood Moon April 2014. Photo by Scott McKay

When my sons were small they romped in the yard on summer nights. Little legs pumped hard on the swing hung on the limb of an Ash Tree. They played with cars and trucks around the knotted roots that broke through the grass. Babies yet–all of five and four years.

One summer night, I let them play into dusk. I went inside to catch up on chores–flitting from window to window to make sure all was well. The screen door had not banged, no squabbles erupted, so the reward was a little extra play before bedtime rituals. I visited them under the tree—taking in the small city they had built with blocks of wood and sticks and bricks. “Fifteen more minutes,” I said, “you may play until I turn the porch light on.”

I clicked the old switch by the doorjamb, illuminating the darkening yard. My younger son came inside shoes untied, screen door slamming. “Where’s your brother?” He shrugged his answer. Alarm rose in my mom’s heart. I called his name into the night—ran to the back door doing the same. I ran around the yard—under trees to the street. Calling. No son. Anger…then cold fear hardened.

Younger son in tow, I ran up the sidewalk—out into the street looking one way then another.  A few houses away, a small form made its way up the hill. The small prodigal dawdled slowly, swinging a loop of rope. Now and then he looked back over his shoulder. I ran toward him, “What were you…never leave yard…scared to death,” I gasped at him. I repeated, “What were you doing?” Swinging the limp rope fragment, he pointed up at the sky over his shoulder, “I was trying to catch the moon.”

All running, words, fear, anger whooshed away. A fat moon rose on the horizon–I had not even noticed, but the child with sky eyes had seen,  and he ran trying hard to capture its wonder.

Kittens

These are the new ones—sisters Charlotte and Emily. Named, of course, for the Bronte sisters who gifted us with Jane Eyre and Wuthering Heights. Char and Em are mine to keep—a birthday gift from a son (with my guidance). They bring me joy and delight, scratches, purrs, and tiny hisses at the dog.

Charlotte and Emily

Charlotte and Emily

Char

Char

Em

Em

Reaching

There is just something in us that reaches toward the light of spring.

Geranium cuttings blossom in an east window defying snow flurries. And the sunshine of daffodils warms a kitchen when winds buffet the branches and buds.
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In The Wind of Wintertime

The rustlings of spring begin in winter—a warmer day—the smell of damp earth. I long for tulips and nesting birds. A grown son comes—hands behind his back with the shy grin of his childhood. He holds out three, bright tulips, and I see, clenched in his fist, the wonder of spring.

As you can see, I really had a hard time letting go of spring!
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Pumpkins and Peppers and Dogs and Cats

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Before all the red and green of Christmas
before all the white of snow—
I want to bask in the fire of peppers
and sunset caught in pumpkins’ glow.

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Update:
Sadly, in early fall, we lost the Old Dog, Cerveza. He laid his head on a pillow, looked around one last time for his boys, and went to everlasting sleep.

Just days ago, Clive went to sleep in a laundry basket beside my bed and never awakened. I miss his orneriness and his comfort and courage.

Row By Row

A community garden highlights the divergent tastes of those who call themselves gardeners. The tomato graces most plots (but not all), but there are so many designs and plantings.

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I planted turnips, so I could have turnip greens. Unfortunately, the variety I planted has prickly, inedible leaves. So what to do with all the turnips? I learned to add one to pasta sauce for a little zip, but this was my favorite discovery:

Turnip Hash Browns

Peel equal amounts turnips and potatoes (new or fresh red potatoes do not need to be peeled)

1 ½ cups potatoes
1 ½ cups turnips
1 small onion, grated
Salt and pepper to taste

  • Mix ingredients together
  • Drain or blot excess moisture
  • Heat 3-4 tablespoons of oil in skillet, add turnip mixture
  • Spread evenly in skillet and cover
  • Lower to medium heat and cook until browned—about 7 minutes
  • Remove lid and turn mixture
  • Do not cover–allow to brown evenly adding oil if necessary—make sure potatoes and turnips are cooked through

Serve sizzling