Archive for the ‘Creative Play’ Category

Smarter than a…

Wednesday, October 19th, 2011

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As I planted a patch of tulips in my backyard in the late afternoon, I imagined the chipmunks and squirrels (and I learned today that chipmunks are in the squirrel family) watching with glee. ‘Dinner is served! Just dig down six inches and we’ve got MREs (meals-ready-to-eat). Yippee!’

Who cares whether I’m smarter than a third grader. I just want to be smarter than the squirrel families who frequent my yard. I laid some obstacles to their dinner. The mighty fortress is pictured: Small but mighty.

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Raised Gardens and a Chicken-Wire Memory

Wednesday, May 11th, 2011

I started gardening in raised beds last year. Special thanks to my neighbor Terry who built them for me! This year I’m adding four more beds.

Simple raised bed tips:  1)  Use screws, not nails, to connect the boards. They’ll hold together longer.

2) Brace the corners.

Before filling with 1/3 peat moss-1/3 vermiculite-1/3 mixed variety compost, I lined the beds with newspapers to discourage weeds and chicken wire to discourage burrowing animals.

(A side note on the chicken wire: Always reminds me of  homecoming parades in our small town in South Dakota. Instead of flowers as they use for the renowned Rose Bowl parade, we stuffed fluffed-up paper table napkins in the chicken wire to create our creations.

Coming up with the design was great fun! Really!)

But, I digress. Gardening season is here and I’m ready!

 

 

 

 

Nothing like a True Friend

Sunday, September 5th, 2010

A dear friend passed away a few weeks ago. I wrote about Martha in early May (See May 6, 2010). By coincidence, kismet, or simply how things have a way of working out, about the time of Martha’s passing, my octogenarian mom lent me the book, A Walk by the Sea, written by Joan Anderson, known hereafter as ‘the author.’  Mom had received the book from a friend of hers to whom Mom has been a mentor. They are true friends.

The author is a 51-year old woman at a crossroads in her life when she meets Joan Erikson, who with her huband, the psychologist, Erik Erikson, formulated elegant theories of human development. The author met Joan as they each walked on the beach near their homes. Joan, then 91, became a beacon to the author toward how to live the rest of her life.  Joan Erikson’s friendship along with her vibrant outlook and zest for life, helped the author to make bold new choices  and move into a productive, creative tension between action and contemplation. It’s a sweet spot of balance to live into, never to hold.

Martha and I became friends when I was just beginning my professional career as a writer.  She was into her second act as an interior designer. The corporate position she left behind had brought recognition and creative satisfaction. As a prelude to her independent design business, Matha traveled around the world absorbing color, texture, and light.  For the next 37 years, she gave back the color, texture, and light to her clients and to her friends.

Martha was a beacon to me, though as in all friendships, at times, I resisted her wisdom. Long will I draw upon her wisdom and belief in the ‘right idea. as well as knowing when to wait and when to act. But, always, move toward action.

Part of the celebration of a friendship across the generations lies in that the elder can openly receive the younger, not only as a mentee, but as a true friend. The author illuminates this with joy. I am thankful for Martha’s friendship and the lessons of being a friend to her.

Masters in Action

Thursday, May 6th, 2010

Among the masters in my midst are Martha Nichols and Susan (Sue) Palmquist.  Martha, an interior designer, is a longtime friend who has helped me make my successive homes more lovely than I could have done myself.  Besides her skills in putting together all the design details, I call her the Color Empress.  To see Martha consider colors for a room is akin to watching Dale Chihuly invent his glass creations or Olympic gold medal figure skater Kim Yu Na soar over the ice.

I’ve recently gotten to know Sue, Martha’s collaborator in many projects and friend of many years. Sue, co-owner of Sawhill Kitchens in Minneapolis, designs kitchens as a maestro who first listens to the client’s vision and then, makes sure the range plays well with the sink, that the backsplash complements the countertop and cabinets, and there will be room to open the refrigerator door all the way to remove the crisper drawers.

I watched these masters in action last week. Imagine an equally supportive game of tennis between two of the very best. Martha and Sue each have true joy in what they do and the highest standards of excellence.

Not only does Susan make kitchens that work, she’s a wonderful cook. She made us a Roasted Vegetables and Orzo Salad and served it with baked chicken breasts.  My contribution to this lunch was bread and chocolate chip cookies. Here’s Sue’s recipe:

Roasted Vegetables and Orzo Salad

Cut the following vegetables into 1-inch cubes, squares, or pieces:

  • 1 eggplant (medium size)
    1 red pepper
    1 yellow or orange (or both) pepper
    1 red onion
    1 cup green beans

3 cloves garlic – minced
1/3 cup good olive oil
1-1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

1 pound orzo

Dressing

1/2 c. freshly squeezed lemon juice – approx. 3 lemons
1/3 c. good olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Final additions

6 scallions, minced
1/2 c. toasted pine nuts
3/4 lb. feta cheese (crumbled or diced)
20 – 24 fresh basil leaves, cut into thin strips (chiffonade)

Heat oven to 450 degrees F. Place eggplant, red, yellow, and/or orange peppers, onion, and zucchini in baking pan. Toss in 1/3 cup olive oil, garlic, salt, and pepper. Roast about 30 minutes until browned, turning once.

In medium saucepan, cook orzo according to package directions. Drain, rinse lightly, and place in large bowl. Add the vegetables along with all the scrapings from the pan. Meanwhile, make the dressing and add to the warm orzo & vegetables.

Just before serving, add scallions, pine nuts, feta cheese, and basil chiffonade.

Serve with roasted or grilled chicken breasts.  Makes about 10 servings.