Toadstools: small thoughts rest
Picnic table: medium thoughts rest with green tea and chocolate pastry
High Plains of the Midwest: large thoughts move about in the continual breeze
Mountain tops: up reaching thoughts stand on end
copyright 2006 Red Convertible Travel Series
Tuesday, May 30, 2006
Saturday, May 27, 2006
Remembering: Memorial Day 2006
... the day we officially remember family and friends who've passed. The cemetery at home is marked with a white cross for each deceased veteran. Our family's slim urns are filled with seasonal artificial flowers - they last, just as our thoughts of them do. As I stand at their graves I wonder who will tend them after we're gone. We are a small family.
In France Jani and I visited a cemetery with porcelain flowers that were purchased at the local feed store. Some graves were old, untended, and the ground around them had caved in. The horror movies had us worried about walking too close for fear a bony hand would reach up and grab our ankles.
In Germany and Switzerland the graves were decorated with growing flowers. It was a competetion between the mature women as to who had the best looking graves.
We've visited the Coptic Church and Cemetery in Cairo, Egypt. The grounds are locked. Small houses are built over the graves for the family of the deceased to accept visitors, share food and drink. The body is placed in a casket under the house where it will reside until another needs the box. Bones are left under the house and the casket recycled. With low humidity the only odors we noticed were exhaust fumes. Public cemeteries have a few benches, some covered. Beggars can be found living there.
We spend time building relationships. When someone passes, we spend time adjusting to the gap. The best thing I can do for someone who passes is to continue to love them. This is not goodbye, I'll see you later. They've changed form, but their life hasn't skipped a beat. I hope my family and friends will do the same for me. Formally I remember them today, but they are never more than a thought away ,and they live in my heart forever.
copyright 2006 Red Convertible Travel Series
In France Jani and I visited a cemetery with porcelain flowers that were purchased at the local feed store. Some graves were old, untended, and the ground around them had caved in. The horror movies had us worried about walking too close for fear a bony hand would reach up and grab our ankles.
In Germany and Switzerland the graves were decorated with growing flowers. It was a competetion between the mature women as to who had the best looking graves.
We've visited the Coptic Church and Cemetery in Cairo, Egypt. The grounds are locked. Small houses are built over the graves for the family of the deceased to accept visitors, share food and drink. The body is placed in a casket under the house where it will reside until another needs the box. Bones are left under the house and the casket recycled. With low humidity the only odors we noticed were exhaust fumes. Public cemeteries have a few benches, some covered. Beggars can be found living there.
We spend time building relationships. When someone passes, we spend time adjusting to the gap. The best thing I can do for someone who passes is to continue to love them. This is not goodbye, I'll see you later. They've changed form, but their life hasn't skipped a beat. I hope my family and friends will do the same for me. Formally I remember them today, but they are never more than a thought away ,and they live in my heart forever.
copyright 2006 Red Convertible Travel Series
Sunday, May 14, 2006
MOTHER'S DAY - 2006
Happy Mother's Day to mothers, grandmothers, Mr. Moms, and all the rest who fill the role in our lives. Thank you. Whether near or far, in or out of skin, love binds hearts forever.
I remember my mom's graciousness to all, her cooking, good humor, pure, kind heart, and love of adventure. We irritated each other, but she's who I wanted when I was sick. I admired her most when she faced her death head-on.
Mom was a natural teacher. As soon as I could pull a chair up to the counter my cooking lessons began. Gingerbread was first. She measured, I mixed, and added a secret ingredient. The finished product wouldn't cut. My stirring spoon was baked in.
When traveling, two of my cooking favorites are deviled eggs and corn salad. Our first weekend in Waverly, Iowa, we had an everybody-brings-something fishfry with locals we just met. Walking downtown, a few days later, someone yelled, "Have you got anymore deviled eggs?"
My recipe ... Split hard-boiled eggs. Mash the yolks. Add white pepper, mustard, celery salt and mayonnaise to taste. Sweet or dill pickle relish is optional. I like it stiff enough to spoon, or pipe, back into the white. Place on an egg plate or arrange on lettuce leaves, sprinkle with paprika, and get out of the way.
I learned to make Corn Salad in the South. My basic recipe is two cans of Shoepeg corn to one can of Ro-tel seasoned tomatoes poured together in a strainer to drain off the liquid. Add black olives, and whatever fresh veggies are available: green onions, radishes, carrots, celery, and one tablespoon of mayonnaise - it goes a long way. Let all drain. Refrigerate in a covered bowl to chill and let the flavors marry, if you can wait that long.
God Bless mother's everywhere.
copyright 2006 Red Convertible Travel Series
I remember my mom's graciousness to all, her cooking, good humor, pure, kind heart, and love of adventure. We irritated each other, but she's who I wanted when I was sick. I admired her most when she faced her death head-on.
Mom was a natural teacher. As soon as I could pull a chair up to the counter my cooking lessons began. Gingerbread was first. She measured, I mixed, and added a secret ingredient. The finished product wouldn't cut. My stirring spoon was baked in.
When traveling, two of my cooking favorites are deviled eggs and corn salad. Our first weekend in Waverly, Iowa, we had an everybody-brings-something fishfry with locals we just met. Walking downtown, a few days later, someone yelled, "Have you got anymore deviled eggs?"
My recipe ... Split hard-boiled eggs. Mash the yolks. Add white pepper, mustard, celery salt and mayonnaise to taste. Sweet or dill pickle relish is optional. I like it stiff enough to spoon, or pipe, back into the white. Place on an egg plate or arrange on lettuce leaves, sprinkle with paprika, and get out of the way.
I learned to make Corn Salad in the South. My basic recipe is two cans of Shoepeg corn to one can of Ro-tel seasoned tomatoes poured together in a strainer to drain off the liquid. Add black olives, and whatever fresh veggies are available: green onions, radishes, carrots, celery, and one tablespoon of mayonnaise - it goes a long way. Let all drain. Refrigerate in a covered bowl to chill and let the flavors marry, if you can wait that long.
God Bless mother's everywhere.
copyright 2006 Red Convertible Travel Series
Monday, May 01, 2006
My Giuseppe Zanotti's...
two-strap dancing sandals with painted porcelain heels:
Red
happy, happy
hyacinth for the soul
in case of fire
grab the shoes
shoes
copyright 2006 Red Convertible Travel Series
Red
happy, happy
hyacinth for the soul
in case of fire
grab the shoes
shoes
copyright 2006 Red Convertible Travel Series
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