For Today, Forever

"The Names"

by Billy Collins, Poet Laureate of the United States, Sept. 2002

Yesterday, I lay awake in the palm of the night.

A soft rain stole in, unhelped by any breeze,

And when I saw the silver glaze on the windows,

I started with A, with Ackerman, as it happened,

Then Baxter and Calabro,

Davis and Eberling, names falling into place

As droplets fell through the dark.

Names printed on the ceiling of the night.

Names slipping around a watery bend.

Twenty-six willows on the banks of a stream.

In the morning, I walked out barefoot

Among thousands of flowers

Heavy with dew like the eyes of tears,

And each had a name --

Fiori inscribed on a yellow petal

Then Gonzalez and Han, Ishikawa and Jenkins.

Names written in the air

And stitched into the cloth of the day.

A name under a photograph taped to a mailbox.

Monogram on a torn shirt,

I see you spelled out on storefront windows

And on the bright unfurled awnings of this city.

I say the syllables as I turn a corner --

Kelly and Lee,

Medina, Nardella, and O'Connor.

When I peer into the woods,

I see a thick tangle where letters are hidden

As in a puzzle concocted for children.

Parker and Quigley in the twigs of an ash,

Rizzo, Schubert, Torres, and Upton,

Secrets in the boughs of an ancient maple.

Names written in the pale sky.

Names rising in the updraft amid buildings.

Names silent in stone

Or cried out behind a door.

Names blown over the earth and out to sea.

In the evening -- weakening light, the last swallows.

A boy on a lake lifts his oars.

A woman by a window puts a match to a candle,

And the names are outlined on the rose clouds --

Vanacore and Wallace,

(let X stand, if it can, for the ones unfound)

Then Young and Ziminsky, the final jolt of Z.

Names etched on the head of a pin.

One name spanning a bridge, another undergoing a tunnel.

A blue name needled into the skin.

Names of citizens, workers, mothers and fathers,

The bright-eyed daughter, the quick son.

Alphabet of names in a green field.

Names in the small tracks of birds.

Names lifted from a hat

Or balanced on the tip of the tongue.

Names wheeled into the dim warehouse of memory.

So many names, there is barely room on the walls of the heart.

The Swarm

Apparently, it takes 2-3 weeks for mosquitos to go from egg to larva to full adult.

And Hurricane Irene was just about two weeks ago.

Which explains why there are tornadic swarms of bugs in our area, so thick they almost look like snow or confetti in the late afternoon sun.  Pretty.  Miserable.

And apparently, while males live 10-20 days, the female can live up to about 150 days (laying 250 eggs every 15 days.  250 x 10 = ARGH!).

At least the first frost will be here by then!

(Though, any eggs in water will just hatch when it warms up, which is why there are still mosquitoes every year.)

Reading Up on September 11

A lot has been published for the 10th anniversary of that tragic day.  Here are just some of the ones that touched, informed, inspired, or otherwise, interested me (I'm sure there will be even more tomorrow):

• a child's letter to her dad lost on September 11
• a widow writes about lessons learned
• poetry of September 11 and also why there has been no September 11 novel
• Dan Rather on history lessons
• Marlo Thomas on listening to America's daughters of September 11
• Muslim-American writers reflect on the anniversary
• relics of that day
• "Why Schools Need to Teach 9/11"
• Teaching September 11 in Connecticut
• "Witnesses to Apocalypse"
• NYTimes special section
• Life's most memorable photos of September 11

My Ultimate Guide To Beans

A Quick Intro

In four years of blogging, most of it as a vegetarian, I can't believe I've actually never written a post totally devoted to beans.  I love beans!  I eat them 4-5 times a week easy, probably everyday.  Soups, salads, pastas, with Mexican, Mediterranean, Middle Eastern, and Indian accents.  They're easy to cook, hard to mess up, versatile, and extremely healthy.  So, perhaps because the topic is too big to post about, or because it's been written about exhaustively in many other places (and I have the bean cookbooks to prove it!), but I'm going to try.

Let's Make a Pot O'Beans

• While you can buy your beans from great heirloom or organic seed purveyors like Rancho Gordo or Seed Savers (I'm like a kid in a candy bean store!), if you're just starting, I recommend picking up a bag of Goya beans at the supermarket (NOT the store brand, as the quality of these aren't usually as good and old beans don't cook up as well).  Black or red beans are the easiest place to start.  Lentils are a totally different area (more on them later).
• Rinse and sort half the bag of beans (approximately 1 1/2 cups dried), saving the other half for another day (or make them all, just double the water . . .but that's a lot of beans!).  Throw away any funny or misshapen ones.  Look for rocks, especially in bags of smaller beans.  
• Dump the beans into a pot or bowl and cover with approximately 5-8 cups (preferably filtered) water (depending on if you're just making basic beans or bean soup).  
• Salt the beans!  Yes, salt the beans.  Sprinkle some table or kosher salt in the pot to help beans absorb water.  Trust me.  I know it's against popular belief, but Christopher Kimball of Cook's Illustrated says so.  And it works.
• Leave overnight, or about 8-12 hours. Some people say you have to refrigerate or keep them cool so they don't ferment.  I've never had a problem with that.  
• In the morning, before you cook, look at the beans and toss the floaters.  They aren't good.
• Cook. (I even cook them in the soaking water, but you can get fresh.  Some say changing the water reduces gas; I say eating more beans reduces gas). Okay, there are a few ways to do this, mainly stovetop or slow cooker (I'm not a pressure-cooker girl so can't help you there).  For stovetop, bring to gentle boil and then simmer until beans are cooked.   In the crockpot, cook beans for 8-10 hours on Low or 6-8 on high.  
• That's the basic beans.  You can then drain and then use them in other recipes.  Or, if you like bean soup, which is my favorite, I start adding ingredients midway through cooking, once beans are almost tender.  If you add acids, like tomatoes, too early, the beans will toughen.  When I'm first trying a new bean, I simply saute carrots, onions, celery, and garlic in olive oil and then add it to the pot halfway through cooking so the flavor of the bean really comes out.  Once you know the beans, you can add lots of things.  Sometimes to thicken a bean soup, I'll puree up to half with my immersion blender, great for vegan "cream" soups.
• Oops, I forgot to soak!  No worries, just put the rinsed and sorted beans in a big pot of water, boil and simmer until done; it'll just take longer.  And don't bother with the "boil for 5 minutes, turn off for an hour, and then simmer."  It's just not necessary to turn them off.  
• Storage of Cooked Beans:  some people drain beans to store; since I usually make soup, I leave them in the liquid.  Beans stay good in the fridge for a few days--just reboil and serve.  They freeze well, too (though sometimes they are a bit mealy, depending on the type).
• Storage of Dried Beans:  so you have 1 1/2 cups of beans left in that bag?  Remove them from the bag and store in a labeled jar; keep in cabinet or another shaded place.  Sometimes I combine all of my bean remnants into one soup, called beanbag soup.
• A note about canned beans:  they'll do in a pinch, of course, just be sure to rinse really well.  But once you become accustomed to your own cooked beans, you won't go back (especially for chickpeas/garbanzos!)

I Love Lentils!

• The rules for lentils are different because they never need to be soaked.  
• There are lots of different kinds of lentils, from the standard brown to the French green and black beluga (which are firmer) to the yellow and orange ones (which are much softer).  I'm talking here about brown.
• Rinse and sort 3/4 cup to 1 cup of lentils.  And definitely watch for those little rocks.
• Boil then simmer in approximately 5 cups of water, either to al dente (about 12-15 minutes, for salads) or until tender (20 minutes plus).
• Make soup, make salads, make pasta, use as meat substitute.  There are as many options as there are lentils in that pot.

My Other Bean Posts

• "Beans, Glorious Beans", about a bean-cooking class I took at Bloodroot
• "Pot O' Gold", about my olla clay bean-cooking pot

About a Baker's Dozen of My Favorite Bean Recipes

(for others, search my blog for "beans")

Pasta e Lenticchie

This is my all-time favorite go-to recipe (without the hot pepper flakes).  I sometimes use pasta (even spaghetti) but other times couscous or bulgur.  I've used curry or masala instead of parsley or Italian seasonings.  Any tomatoes, from sauce to crushed to diced to chopped, work.  I've added kale, spinach, a variety of other greens, raw or previously cooked. You really just do your own thing, starting with lentils, water, and garlic.  

5 cups water

3/4 cups lentils

2 large cloves garlic, crushed

3 tablespoons extra-virgin olive oil

1 cup chopped canned plum tomatoes, with some juice

2 teaspoons salt

1/4 teaspoon hot red pepper flakes

1/2 pound vermicelli, or small tubular pasta, or pasta mista

2 rounded tablespoons finely cut or snipped parsley

Optional: extra-virgin olive oil and hot red pepper flakes or hot pepper oil, for garnish

In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over medium-high heat, until nearly but not entirely tender, about 20 minutes. Add the garlic, the olive oil, the tomatoes, the salt and the pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentils are fully tender.

If using capellini, break it into 2 to 4-inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to the point of being cooked. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils and simmer to finish cooking the pasta.

When pasta is cooked to taste, remove the pot from the heat, stir in the parsley cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil or the best-quality extra virgin olive oil for drizzling on top.

“Molto Mario”

-=-=-=-=-=-=-
J D's Black Bean Soup

1/2 lb dried black beans, rinsed and sorted

olive oil

1-2 cloves garlic, minced

1 onion, chopped

4 cups water

1-2 bay leaves (depending on size)

salt, pepper to taste

Prep black beans in your favorite way (either overnight soak, or 5 minute boil and then 1 hour soak). Drain.

Saute onion and garlic in a little olive oil. Add beans, bay leaves, water, salt and pepper. Cook until tender. Adjust seasonings.

DO NOT DRAIN. Puree using immersion or regular blender.

Serve.

My note: I think you could probably drain the beans and then puree them to make a good black bean dip. Also, this would probably be good with a chopped green pepper, too.

J.D.

-=-=-=-=-

Frijoles Borrachos, or Pinto Beans Stewed in Beer

1 cup chopped tomatoes or lightly drained canned diced tomatoes

2-16 oz cans pinto or pink beans drained and rinsed, or 4 cups cooked pinto or pink beans (about 1 1/2 cups raw. I just used 16 oz).

1/2 cup beer

1/2 cup chopped fresh cilantro (NOT in my beans!)

4 oz can mild green chilies

3 tablespoons pinto bean seasoning (I picked this up in Texas; not sure what goes in it but will look)

Combine all ingredients and simmer for 30 minutes.

adapted from Nava Atlas's The Vegetarian 5-Ingredient Gourmet

-=-=-=-=-

Vegetarian Red Beans and Rice

1 onion, chopped

3-4 stalks celery, chopped

1 green bell pepper, chopped

2-3 cloves garlic, minced

olive oil

1 lb red kidney beans (Camellia band recommended), rinsed and sorted

8-10 cups water

1-2 bay leaves

1-3 tablespoons Creole Seasoning (I use Tony's)

1/2-1/2 teaspoon liquid smoke

Saute onion, celery, bell pepper, and garlic in olive oil until softened. Add beans, water, and bay leaves. Note: I do not pre-soak or quick soak the beans, just simmer all day--you can pre-soak or quick soak, drain, and then start this recipe if you choose. Boil for 5 minutes and reduce to a simmer for 3-4 hours, or until beans are tender.

When beans are almost at desired consistency, add creole seasoning. Before serving, add liquid smoke. Serve with steamed rice (brown or white, your preference).

Mommy Hungry

-=-=-=-=-=-

Curried Apple Lentil Soup

Update: I added 2 cups of water and probably 1+ teaspoon more salt. I thought it was delicious.

5 cups water

1 cup brown lentils

1 cup red lentils

1 apple, peeled and chopped

1 small onion, chopped

1 tablespoon sweet curry powder

1/2 teaspoon garlic powder

1 teaspoon salt

Combine in 3-4 quart slow cooker and cook on LOW for 6-8 hours.

-=-=-=-=-=-

Greek Big Beans

1/4 cup olive oil

1 large yellow onion, chopped

3 garlic cloves, minced

3 cups slow cooked beans or two 15.5 oz cans lima or butter beans, drained and rinsed (or actual Greek gigante beans. I wonder if you could use fava?)

28 oz can diced tomatoes, with juices

salt and pepper

1/2 cup minced fresh parsley leaves

Heat oil and cook onion, covered, until softened, about 5 minutes. Stir in garlic and cook another minute or so.

Transfer the onion and garlic to a 3 1/2 to 4-quart slow cooker. Add beans, tomatoes, and salt and pepper to taste. Stir. Cover and cook on LOW for 4-6 hours. Just before serving, stir in parsley.

Robin Robertson, Fresh from the Vegetarian Slow Cooker

Or, an alternate "fabulous faux fassolia":   I sauteed onions in olive oil, added some garlic when the onions were translucent, then poured in half a can (or less) of tomato sauce, and added the other half of my cooked limas. This was incredible. Both hot and then later in the weekend cold, just like it had been in DC. Mmmmmmm

-=-=-=-=-=-
Red, White, and Greens with Beans Soup

1/2 lb cranberry beans, soaked in salted water overnight

14.5 oz diced tomatoes

1 head garlic, peeled

half bunch of kale, de-stemmed and roughly chopped

salt and pepper to taste

Place beans and their brine in slow cooker. Set on HIGH and cook for 2-3 hours.

Add diced tomatoes, garlic, and kale. Season as necessary. Continue to cook on LOW for 4-6+ more hours.

Mommy Hungry

--=-=-=-=-

Risotto e Fagioli

Mama made this for a change of taste. Really yummy, with the surprise pumpkin seeds. This was, I believe, one of our first risottos and soon one of our standbys.

¼ cup finely chopped onion

2 tablespoons olive oil

2 cloves crushed garlic

1 cup Arborio rice

½ cup white wine

4 ½ cups chicken broth

1 cup cooked, drained, small white beans (can use canned but heat in chicken stock)

½ cup roasted pumpkin seeds (roast at 350 for 5-10 minutes)

½ tablespoon sesame oil

¼ cup grated parmesan cheese

 Cook onion and garlic in olive oil until soft. Add 1 cup rice and toss with oil. Add wine, stirring frequently with a wooden spoon, cooking over moderate heat until wine has been absorbed. Add 4 ¼ cups broth to the rice, ½ cup at a time. Wait for each addition to be absorbed before adding the next, until the rice is al dente and a creamy sauce develops. Stir in beans, seeds, sesame oil, and cheese.

Fifty Ways to Cook Most Everything

-=-=-=-=-

Winter Vegetable Soup

1 tablespoon olive oil

1 cup finely chopped onion

3/4 cup finely chopped carrot (about 2 carrots)

2 garlic cloves, minced

2-14.5 oz cans Great Northern beans (cannellini), rinsed and drained

1-14.5 oz can diced tomatoes, with liquid

2 cups cubed Yukon Gold potato (about 10 oz)

2 1/2 cups water

2-14.5 oz cans vegetable broth

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

1-10 oz package frozen chopped spinach, thawed, drained, and squeezed dry (she left this out--the right decision, I think)

Heat oil in Dutch oven, over medium-high heat. Add onion, carrot, and garlic; cook, stirring occasionally, 4 minutes or until onion is tender. Stir in tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Add spinach; cover and cook 5 minutes.

Weight Watchers Annual Recipes for Success 2003 (3 pts a cup)

-=-=-=-=-=

Lentil and Red Pepper Soup

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

4-6 cloves garlic, to your taste, finely chopped

1 teaspoon sweet paprika or pimenton (smoked paprika)

1 large or 2 medium-size red bell peppers, seeded and finely chopped

1 cup dried brown lentils, picked over and rinsed

5 cups water

2 teaspoons salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1 to 2 tablespoons sherry vinegar or red or white wine vinegar, to your taste

In a medium-sized skillet, heat 1 tablespoon of the oil over medium heat. Add the onion and garlic and cook, stirring a few times, until they begin to soften, about 3 minutes. Reduce the heat if they begin to brown. Stir in the paprika and allow it to cook for about a minute more. Add the bell pepper and cook for 2-3 minutes, stirring a few times, until it jus tbegins to soften. Use a heat-resistant rubber spatula to scrape the vegetables and oil into the slow cooker. Add the lentils and water and stir to combine. Cover and cook on LOW until the lentils are completely soft, 7-9 hours.

Season the soup with salt and pepper and the remaining 1 tablespoon of olive oil. Stir in 1 tablespoon of the vinegar, ading more if needed. Serve hot ladled into soup bowls.

Beth Hensperger, Not Your Mother's Slow Cooker Cookbook

-=-=-=-=-

What a Dal

2 tablespoons olive oil

1 large yellow onion, cut into pieces

2 garlic coves, peeled

1 teaspoon peeled and minced fresh ginger (I used my zester)

1 teaspoon ground coriander (nope)

1 teaspoon ground cumin (probably 1/2 teaspoon)

1 teaspoon turmeric

1/2 teaspoon ground cardamom

1/2 teaspoon dry mustard

1/4 teaspoon cayenne pepper (nope)

1/4 teaspoon ground allspice (nope)

[2 1/2 teaspoons Penzey's sweet curry spice, to make up for missing spices]

1 1/2 cups dried brown lentils, picked over and rinsed (I had 1 cup brown lentils and 1/2 cup red)

1 1/2 cups kidney beans, drained and rinsed

3 cups water

salt and freshly ground black pepper

Pour the oil into a 4-quart slow cookier and set it on High.

In a food processor, puree the onion, garlic, and ginger and add it to the cooker (I just used my Pampered Chef chopper to mince it all). Cover and cook to mellow the flavor and remove the raw taste while you assemble the other ingredients. Stir in spices and cook, stirring for 30 seconds.

Turn the setting to Low. Add the lentils, kidney beans, and water; cover, and cook for 8 hours. Before serving, season with salt and pper and adjust the other seasonings if necessary.

Robin Robertson, Fresh from the Vegetarian Slow Cooker

-=-=-=-=-

No Hurry Vegetable Curry

1 tablespoon peanut oil (I used canola)

2 large carrots, sliced on a diagonal

1 medium-size yellow onion, chopped

3 garlic cloves, minced

2 tablespoons curry powder

1 teaspoon ground coriander (see above)

1/4 teaspoon cayenne pepper (nope, I never add the spicy stuff)

2 large Yukon gold potatoes, peeled and diced

8 oz green beans, ends trimmed and cut into 1" pieces

15.5 oz can chickpeas, drained and rinsed (or 1 1/2 cups homecooked)

14.5 oz can diced tomatoes, drained (I had crushed)

2 cups vegetable stock

1/2 cup frozen green peas, thawed

1/2 cup canned unsweetened coconut milk

salt

Heat the oil in a skillet over medium heat. Add the carrots and onion, cover and cook until softened, about 5 minutes. Add garlic, curry powder, coriander, and cayenne, stirring to coat.

Transfer to 3 1/2-4 quart slow cooked. Add potatoes, green bearns, chickpeas, tomatoes, and stock; cover, and cook on LOW for 6-8 hours.

Just before serving, stir in peas and coconut milk and season with salt.

from Robin Robertson's Fresh from the Vegetarian Slow Cooker

-=-=-=-=-

Ethiopian-Inspired Yellow Split Pea Stew

3 cups water plus 2 tablespoons (divided)

1 cup dried yellow split peas

2 tablespoons olive oil

1/2 small onion, chopped

2 cloves garlic, minced

1 1 inch-long piece fresh ginger, peeled,

finely chopped

1/2 teaspoon ground turmeric

1 teaspoon salt

Place 3 cups of the water and the peas in large saucepan. Heat over high heat to boiling. Reduce heat to medium; cook until almost tender, about 30 minutes.

Heat olive oil in a medium skillet over medium-high heat; cook onion until translucent, about 5 minutes. Add garlic, ginger and turmeric; cook 1 minute.

Add remaining 2 tablespoons water; cover. Cook on low heat 3 minutes. Add mixture to cooked peas; stir in salt. Simmer until peas are very soft, about 30 minutes. Taste; adjust seasonings.

-=-=-=-=-

Lentil-Brown Rice Salad

1 cup lentils, rinsed and picked over

2 cups brown rice, cooked

1/2 cup feta

8 oz can black olives

salt, pepper to taste

Cook lentils in boiling water (unsalted) for approximately 10 minutes or until al dente (or to your liking. I like mine with just a little resistance). Drain and rinse. Add rice, feta, and olives while still warm so that feta partially melts. Season with salt and pepper.

Suggestions have been made for a squeeze of lemon and some fresh herbs like parsley but I haven't tried that yet. I had also considered a splash of balsamic vinegar, next time.

-=-=-=-=-=-

My Adaptation of Seed Savers's Heritage Bean Salad

(for original recipe, see here. I would've used the red onion if I'd had one. I think barley would be good in it, too)

1 1/2 cups dried beans (I used a mixture of heirloom beans from Laurel Hill; Seed Savers calls for Lena Cisco's Birds Egg)

Vinaigrette -
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup sugar
2 t. Dijon mustard (I used spicy brown)
1 t. salt
1/4 t. pepper

Cook dried beans (I soaked them overnight in salt water) by bringing to a boil for five minutes and then simmering for about 1 1/2 hours. Prepare vinaigrette. Add dressing ingredients while beans are still warm. Chill for several hours. Serve chilled or at room temperature.

Mommy Hungry via Seed Savers

-=-=-=-=-=-

Mommy Hungry's Rice-Cooker Mujdara


2 cups white rice
2 cups cooked lentils (brown or whatever)
1/4 teaspoons cumin
1 cinnamon stick
1-3 cloves garlic, minced
2 teaspoons salt, divided
pepper
2-4 onions
1-2 tablespoon oil (grapeseed, olive, whatever)

Place rice, lentils, cumin, cinnamon stick, garlic, pepper, and 1/2 to 1 teaspoon salt in rice cooker.  Add water according to machine temperament (my takes about 2 cups for this; Ar-Ma Hungry's hint is to add enough water to cover the rice plus the thickness of one finger horizontal on top of the rice--it works!).  Set to cook white rice.

Meanwhile, heat oil in skillet.  Add onions, sprinkling 1 teaspoon of salt on top, and cook on medium-low to medium heat.  Watch onions and only stir occasionally in order to let them brown.  If they get to dry, add water.  Cook til brown and sweet, about 45-60 minutes. 

When lentil-rice and onions are done, stir together and season to taste.

Mommy Hungry

-=-=-=-=-=-

Jamie’s Beanbag Soup Recipe

2 cups mixed dried beans

1-2 tablespoons olive oil

1 medium onion, chopped

2 stalks celery, chopped

1 large carrot, chopped

2-3 cloves garlic, minced

1 bay leaf

Salt and pepper to taste

Soak dried beans in 6 cups lightly salted water overnight OR boil beans in 6 cups water for 2 minutes and simmer on low for an hour. DO NOT DRAIN.  In olive oil, sauté onion, celery, carrots, and garlic.  Add beans with their liquid to pot with sauteed vegetables and also bay leaf.  Bring to a boil.  Reduce heat, cover, and simmer until beans are tender, about 1 ½-2 hours. 

Optional:  To bulk up the bean soup, you can: 

•                    add spinach or kale (or other greens), fresh or frozen, along with carrots, celery, and onions

•                    add ¾ cup dried macaroni (or orzo) when beans are almost done

•                    make the soup with ½ the beans (1 cup or so) and add a variety of vegetables like green beans, corn, and potatoes for a vegetable soup

Italian version:  Add 1 teaspoon Italian seasoning with the salt and pepper.  Later, when beans are almost done, add 1 can diced tomatoes.   

French version:  Use Herbes de Provence with salt and pepper.

Slow Cooker directions:  Place presoaked beans and soaking liquid in 6-quart slow cooker.  Sauté  onions, carrots, celery, seasonings, and garlic in olive oil.  Add these, plus bay leaf and optional vegetables except tomatoes, to slow cooker.  Cook on LOW 6-8 hours, adding tomatoes or other acids and/or pasta in last hour.

Summer's Bounty

And they planted all the seeds for next year....

Married A Girl Just Like Dear Ol' Dad

It became very clear to me during Hurricane Irene that, to paraphrase that song, I've married a girl just like dear ol' dad.  Funny how it took this long to occur to me.

• Neither is into organized much of anything, particularly religion.
• But they have deep conversations, waxing philosophical and sometimes poetic; they enjoy visiting the world of ideas. (And I love to be there when it's the two of them discussing things.)
• And history.  Especially the Civil War.  Mama's been to many of the battlefields and Pop plans on going.
• And nature, though Pop actually goes outdoors and Mama just likes to think about it, being a true New Yorker.  Both of them have this thing about weather.
• And travel.  I think Mama would do the National Parks and Civil War sites with Pop.  I don't know if he go to Antarctica with her.  
• And they both like to take photographs--Pop, of his ducks; Mama, of her cats.
• Pop reads a lot of books; Mama buys a lot of books hoping to read them (and now listens to audiobooks).  Neither is much of a go-to-the-movies fan.
• Both like to keep up with current events, though Pop enjoys the national public and political debate almost as theater; it just makes Mama tense.  But they are both two of the most informed people I know.  Note:  they're both good liberal Democrats. (Though, now, Pop's practically a Socialist!)
• And risk averse.  They both are cautious.  When Dad would take us for boat rides, we'd practically have enough drinks for a week.  Mama had enough water during the hurricane for a month.  
• But Dad's a more cautious driver than Mama; though, she's slowing down and is still more careful than many.
• I feel safe with them both.
• Both see taking care of their loved ones as their highest priorities.
• And they're pretty good caretakers.  And I have lots of experience being on the receiving end.
• Mama is not a great patient.  I'm pretty sure Pop isn't either.
• Sis and Bud bring out something special in both of them, something only kids/grandkids can elicit.  It's beautiful, touching to watch.

• Both like Broadway musicals.  And will sing.  Pop will make up words; Mama knows them.
• And spicy food.
• And will pretty much try any food once.  Though she likes Brussel sprouts, and he doesn't.  He'll tell a story about having to eat them at Mr. Campbell's.  And we did once try getting him to eat some here; he gamely swallowed one.
• Though, Pop drinks and Mama doesn't really.
• Generally, neither is much for discussing difficult things or emotions; it's hard.  But when they do, it's from the heart.
• They are loyal and devoted and protective, like bull dogs.
• But they both like cats.
• At one point, he wanted to play the banjo (or ukele or harmonica).  She wishes she played the violin.
• Pop is laid back and social, like at the bay; you couldn't ever really say that about Mama, though, who finds the bay a challenge.
• She liked driving his boat, though. 
• They're both gentle; just don't get them angry, "my friend."  And drop the B.S.
• And sentimental.  I love Gommie's story about her anniversary Swatch watch.  And there are too many stories like that about Mama to tell here . . . 
• Mama is an IT professional.  Pop used to say that computers are glorified calculators; he's coming around, though.
• She likes stuffed animals.  Please don't ask him about my buying the stuffed bear meal toy at the fast food place.
• Pop has a strong moral code--justice, generosity, acceptance, respect, compassion, hard work, forgiveness.   Mama similarly strives for honesty and truth.
• Neither is much concerned with style, fads, trends, name brands, (especially in clothes!), but they can appreciate, and look for, quality.  
• Yep, Mama really likes her Subaru.  Yep, Pop, you should get one.  
• As many of you know, Pop is at least a full foot taller than Mama.  
• I feel their love and I love them both in return very much.  And I strive to incorporate the best of them in me.  
• And, chances are, both will read this and never say so.

(I love you, too, Mom.  That's a different list!)

More Friendship

Four years ago, I had a fascination, maybe even a devotion, to Amish Friendship Bread.  You know, the bread-starter-in-a-bag that friends press you to take and that you have to feed like a pet for more than a week . . .and then it multiplies!  And you become the friend begging to give it away.  


Well, it's back on my mind.  We have a bake sale coming up in early October and then several needs for baked goods in December, including Daisy Scouts, teacher gifts, holiday entertaining.  And friendship bread is a great way to get the kids involved and have some fun.  What's not fun about squishing a bag for 10 days, adding some ingredients, and having a great treat?  Okay, so pudding isn't my favorite ingredient, and I'm not really sure why it's needed, but it's only once in awhile . . . (or, here and here are some recipes that don't need pudding.)


So, watch out friends, here comes . . . 

Amish Friendship Bread

Please note the following:
*Do NOT use any type of metal spoon or bowl for mixing.
*Do NOT refrigerate.
*If air gets into the bag, let it out.
*It is normal for the batter to rise and ferment.

Day 1: Do nothing (This is the day you receive the batter. The bag is dated.)
Day 2: Mash the bag.
Day 3: Mash the bag.
Day 4: Mash the bag.
Day 5: Mash the bag.
Day 6: Add to the bag--1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.
Day 7: Mash the bag.
Day 8: Mash the bag.
Day 9: Mash the bag.
Day 10: Follow the directions:
1. Pour entire contents of the bag into a non-metal bowl. Add 1 1/2 cups flour, 1 1/2 cups sugar, and 1 1/2 cups milk.
2. Measure out 4 separate batters of 1 cup each into 1 gallon zipper bags. Keep a starter bag for yourself and give 3 to friends with a copy of this recipe (note: if you keep a starter bag, you will be baking every 10 days). The bread makes a great gift. Should this recipe not be passed on to a friend on the first day, be certain to tell the friend which day the bag is in the cycle when presented to them.

Baking Instructions:
1. Preheat oven to 325 degrees.
2. To the remaining batter in the bowl add:
3 eggs
1 cup oil (or 1/2 cup oil and 1/2 cup applesauce)
1/2 cup milk
1 cup sugar (or 1/2 cup)
2 teaspoons cinnamon
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
1 box instant vanilla or chocolate pudding
raisins or nuts to taste
3. Grease two large loaf pans. Mix an additional 1/2 cup sugar and 1 1/2 teaspoon cinnamon. Dust the pans with half of the mixture.
4. Pour the batter evenly into the two pans. Sprinkle the remaining sugar mixture over the top.
5. Bake for 1 hour. Cool until bread loosens evenly from the sides of the pan (about 10 minutes).
6. Turn onto a serving dish. Serve to friends and loved ones.

I have learned a few things about the bread, either directly or from internet research:
*You can wait a day or two to bake it.
*Each bread recipe (making 2 loaves) uses about 2 cups of starter (perhaps a little less). Or, 1 cup per loaf.
*Liquid egg substitutes work.
*Don't use the starter if it turns pink.*It will die if you don't feed it.
*Despite milk sitting out unrefrigerated for 10 days, the bread is generally considered safe.  The milk ferments, with the acid preventing "bad" bacteria.  And then you bake it.  Of course, if it smells awful (not just sour but gross) or turns red/orange or moldy, throw it out.
*My friend notes that various internet sites indicate you can refrigerate or freeze the starter to delay using it. There are also other recipes that use the starter.

Note: If you want to start your own friendship bread bag of goo, my original recipe included the following information:

Starter:
1 cup flour
1 cup sugar
1 cup milk
Mix in a large zipper bag or other non-metallic container. Metal makes it taste funny. Begin 10 day cycle.

[Alternative: 1 package Active dry yeast, 2 ½ cup warm water, 2 cups sifted flour, 1 tablespoon sugar. Dissolve yeast in ½ cup of warm water in a glass or plastic container. Stir in remaining warm water, flour, and sugar. Beat until smooth. Begin 10 day cycle.]

Variations:

This might be might be my favorite Amish Friendship Bread yet: chocolate pudding, 1 teaspoon cinnamon, 1/2 a bag of Nestle chocolate chunks. It's not too sweet, good texture, perfect for late-night snacking and also for breakfast.

Orange Chocolate: chocolate pudding, chocolate chunks, 2 teaspoons orange peels, and 2 teaspoons orange extract.

Regular: I used the standard recipe with chocolate pudding and a handful of raisins.

Dried Cranberry: add 1 cup of dried cranberries (I used orange-flavored craisins).

Strawberry: use 1 package of strawberry jello instead of vanilla pudding and 1 cup of frozen strawberries (defrosted); be sure to include cinnamon

*Chocolate Amish Friendship Bread: Omit cinnamon and vanilla pudding from the basic recipe and add 1 (5.1 oz) box of instant chocolate pudding, 3 tsp. cocoa and 3/4 cup
chocolate chips. Bake for 1-1/2 to 1-3/4 hours.

*Almond Amish Friendship Bread: Here's one we came up with ourselves .... Substitute almond ALMOND flavoring (NOT Imitation) for the vanilla flavoring, substitute
WHITE CHOCOLATE pudding for the vanilla pudding....`

*Lemon Poppyseed Amish Friendship Bread: Use two small pkgs. of lemon pudding rather than the vanilla and lemon flavoring in place of vanilla flavoring. Add one tablespoon of poppyseed. This is excellent for making lemon-poppyseed muffins.

*Banana Amish Friendship Bread: Use banana cream pie pudding and two mashed bananas. I have also added 1/4 cup of chocolate chip to this on occasion. I use the small bundt pans and bake for about 40 - 50 minutes.

*Caramel Apple Amish Friendship Bread: with dried apples and caramel instant pudding (makes it like caramel apples).

*Amish Friendship Gingerbread: Substitute 2 tablespoons molasses for equal amount of sugar and add spices to make gingerbread.

*Tropical Amish Friendship Bread: I add 1 cup of drained crushed pineapple, 1 cup shredded coconut and pistachio pudding (instead of vanilla). Very yummy. [some variations add ¾ cup macadamia nuts and cheesecake pudding instead]

*Amish Friendship Fruitcake: "I tried the standard recipe for cake with the vanilla pudding, cinnamon and added glazed fruit mix with walnuts and almonds. The
result was a tasty fruitcake."

Old Hat

Mama and I are getting good at this Open House thing.  We skipped the principal's speech (been here, heard that; besides, if it's important, they send it home in a newsletter.  No disrespect to the principal, whom we really like, but it was crowded and warm with no place for me to pace in there) to chat with our friends the nurse and kindergarten teachers, as well as a few PTA moms.  It was good to see everyone after the summer, everyone exchanging hurricane stories.

We like the first-grade teacher.  She seems to really get kids--what to expect, how they develop, their funny foibles. (Mama Teacher, she seemed a slightly older version of you!) She gave a presentation, including classroom schedule, management, discipline, and curriculum, all of which was interesting (like why she has them do writer's workshop in felt tip pen--because they don't obsess about erasing or sharpened points!).  Afterwards, we cornered her--politely, when everyone else was done--and asked about twin-ness, left-handedness, homework frustrations, lunch tickets (sigh).

And she showed us the perfect twin thing:  today, Sis and Bud, without consulting each other, wrote the exact same story during writer's workshop!!  It was about how there had been a fly in the classroom and the teacher had written, as part of the rules, "There are no flies in first grade!!  Buzz Buzz Buzz!"  And then it left.  Really, what are the odds that they would write the same story?  Must be twin telepathy.

Not "My Plate"

The  kids, despite lovingly packed lunches of noodle soup or macaroni and cheese with meatballs, have been enviously eyeing the hot school lunch.  Sis saw chicken tenders, her favorite, on the first day, and Bud knows there is pizza, his favorite, every Friday.  And so when I got the handout on school lunches in their folders, I looked.

Prominently displayed on the corporate food service brochure was the new USDA "My Plate," the government's updated food pyramid.  "My Plate" prominently displays 50% fruits and vegetables to 25% each grains and proteins.  So, hoping this company practiced what they preached, I looked over the weekly menus:

• Grilled cheese, tater tots, and pears
• Pizza, fries, and fruit cup
• Nachos with meat and cheese with corn

Hmmmm, I haven't had elementary math in a long time but those school lunches just don't add up.  Especially if you don't count corn as a vegetable!

And that's saying nothing about how it's all overly processed, preservative- and salt-laden, canned or frozen not fresh food.

But I know from experience that the kids would probably love it.  Because I loved school lunch.  Cheesy, salty, carbs, dessert!  But that was long before people really talked about or understood seasonal, local, fresh, organic.  And I am not so simple that I would say school lunch made me fat; mainly because I gained most of my weight after 12 years of public school lunch.  Though, it might have contributed to my poor food habits.  

Suffice it to say, I'm not jazzed about school lunch, almost more from the chemicals than the calories.  But I also don't want to make that cafeteria tray the Holy Grail.  So, with gentle prodding from Mama Hungry, whose small Catholic school didn't even have food service except on hot dog Fridays (it was NY after all--and the fish requirement, though culturally still prevalent, officially went out with Vatican II, as I understand it), I've relented and they can have school lunch occasionally, pre-approved.  Though, secretly I'm hoping they'll run back to my homemade lunches.  Even if I know better.

We did, however, have a great conversation about food this morning.  They like to hear the story about why I became a vegetarian, as if it were a family fairy tale.  They don't remember my eating meat, even though I've only been veg for 4 years.  And so Bud was talking about wonton soup and I agreed that it was good, "How do you know, Mom?  The dumplings have meatballs."  And I reminded him that I used to eat meat.  

"Why not now?"

Once upon a time . . . And so I told them again that I didn't like the idea of eating dead animals.  They followed along that eggs, milk, and honey were okay to me because the animals didn't die.  And then I told them that even though they ate meat, we tried to choose the happiest chicken and cows who ate the best food and lived the best lives and died the best way.   

"And the food at school is made from unhappy cows!"

As Gommie commented later on the phone, "You'll probably need to put some money in the therapy jar."*

-=-=-=-=-=-=-

The "therapy jar" was an early, entertaining concept Mama and I originated.  Every time we did something we figured would screw up the kids somehow, we said we needed to put money away for their future therapists.  

I think, if we'd been diligent, we'd have enough saved for college (and therapy) by now!

This Morning

In the dark,
In the chill,
Shuffling downstairs
To the kitchen,
Where I fill thermoses,
Wash a nectarine,
Bag crackers,
Write a note,
Alone, unhurried, concentrating
On the bags, on the food,
On the kids,
For whom I pack lunch and love.

Homework!

For me, not for them. Just the usual forms.
They had a good day. And, for once, were game to tell us about it.  They went to music, did centers, had snack, had a visit from their kindergarten teachers and the principal, ate in the cafeteria with their friends, kept their crayons in their desks, played inside because recess was rained out.
And brought me homework, laughing hysterically about it.

Waiting for the Bus

On our porch, rain falling on this overcast, even chilly, day.  Mama will be here soon to greet our first graders as they arrive home after what must have been for them, and as it seemed to me, a long day.

First Part of the First Day of First Grade

The kids were up at 6 something, as were we.  We managed to get everything done, calmly, orderly--school uniforms on, yummy warm oatmeal breakfast, big blue school backpacks filled with snack, lunch, crayon box, summer homework, and bus form--and they got extra time to play.  They're scared they won't ever play again.  "Mom," Bud asked, "will we be home for dinner?"  I think he thought "full day" meant dawn to dusk.  Poor dear, no wonder he's been a little sad about going to school; both of them, actually.  

As usual, I made a special first day of school poster, which we used for the traditional school photos.  We also opened our schultüte, which are "school cones" that we fill with little gifts.  This year, there were personalized penguin and bunny name labels as well as a coupon book to be used on such things as extra DS time, an outing for ice cream, or 15 minutes all alone with a parent.  

We were outside, in the drizzly rain, with more than enough time for the big, long, yellow bus, with all the older kids on it.  And then it was here and they got on, so small in their front row seats that you could barely see them.  Of course, being twins, they sat in separate seats!  Across from each other.  

Of course, that wasn't the end of the morning.  We had asked them if they wanted to ride the bus or have us walk them in.  Yes.  Both.  So, being the parents we are, we did both, hopping in the car and driving to school, where we got there before they did and met them to walk them inside.  They didn't really need us, though.  We just tagged along, took pictures of them at their desks (desks!  They've got their own big kid, first grade desks!  Complete with little signs for their names, with lots of info such as left/right, a rule, and such on it).  Said hi to the teacher, did our family ritual goodbye "beep," and left.

And that was the end of the morning.  The first of many . . . .

Countdown

10. Eat pot pie dinner.

9. Put homework (PTA provides supplies) in backpacks.

8. Take bath and wash hair.

7. Set out clothes for tomorrow.

6. Regular bedtime ritual--stories, SQUIRT, lights out. Kids are done; moms' turns . . . .

5. Pack non-perishables in lunch, with tomorrow's special note.

4. Put together schultute gifts.

3. Make "first day of first grade" poster.

2. Set alarm clocks. Early.

1. Try to get a good night's sleep.

SCHOOL DAY!!

The Last Night of Summer

Tonight is the last night of summer, as tomorrow is officially a school night. Even with the extra week, time flies. And so to celebrate, though we didn't draw attention to the aforementioned fact, we did a marathon reading of Harry Potter and the Sorcerer's Stone, finishing the book just before bedtime. The kids were mightily impressed by all the enchantments the Hogwarts trio had to work through together to get to the stone, as well as how brave they were. (And I had to fight back tears reading about their winning points for Gryffindor because of that. What a strange place to cry!) Perhaps because it was my reading a book and not their watching a movie but they weren't at all scared by the dead unicorn part or even the Voldemort-in-Quirrell's-turban part, the two chapters of the book that almost had Mama and me deciding against reading it. But I'm so glad we did. It was the perfect end to the summer.

Though, now they want to read the next one right away! I've said next summer, to make it a family tradition, but Mama might cave over Christmas vacation . . . . at least they can't read this by themselves to know that!

Get Well Soon!

Aunt Banana is down with some kind of stomach flu but in the good care of Gommie. Get well soon! (And I hope no one else gets it.)

A Stone's Throw

With everyone feeling a little better this morning--Mama's sinus infection and headache clear and Sis's early-morning stomachache gone, we decided on a little historical outing to the oldest house in Connecticut and the oldest stone house in New England, the Henry Whitfield House. Built in 1639 by Puritans for their minister, this was one of four houses (the other three are long gone) that acted as a fort in the early settlement. An example of post-medieval English construction, this L-shaped house doesn't look like anything else I've seen in the U.S. And originally it wouldn't have had that chimney on the right nor probably most of those windows (though, there are historical references to that little window on the corner of the second floor, which originally could see all the way to the Sound).

Beyond being fascinating architecture, the museum is very family friendly and accessible, mainly because it was do-it-yourself/self-guided, with two scavenger hunts and lots of informative and interactive labels. Those hour-long house tours you usually have to take at most historic houses, with their focus on specific family genealogies and the provenance of particular antiques, just aren't always interesting to children (or often even to me and I love old houses!). But the kiddos loved exploring this house, complete with flashlights in case it was too dark to see in the garret. We searched for bed keys (the infamous--and anachronistically quoted--"sleep tight"), betty lamps, butter churns, candle molds, footwarmers, quill pens, sanders (for drying ink), among other items. We talked about ways to stay warm--the aforementioned footwarmer, fireplace, bedwarmer--and ways to light a room--windows, rush light, lanterns, white reflective paint. The kids were nervous about the loose and creaking floorboards, especially by the time we were on the third floor, in the garret, admiring a very old musket, Revolutionary War uniforms, and all manner of tools to process wool and flax into cloth. And they were glad we had staircases instead of the ladders the original inhabitants would probably have used.

As the little museum display noted, the museum is not set up to look as if a family lived there, for there were more objects than any one family would've owned--several chairs, a few rope beds, several chests, lots of kitchen implements, all the wool and flax tools--which really surprised the kids because it didn't look like too much to them. It reminds you just how spartan life was, and difficult, too--dark, cold, with lots of hard, constant labor. In that light, it is a very impressive house for 1639, with very thick stone walls, numerous floors, and that L-shape, proof of just how important ministers were for their Puritan followers (who built themselves small thatched-roof houses).

After a stop at the shop for postcards for our scrapbook and a few materials for my own work at historical houses (including a book on colonial games and colonial childhood. And, confession, a reproduction tape loom!!!), plus jacks for Bud and a bunny for Sis ("wildlife at Whitfield" the sign said!), we headed to fetch lunch from nearby Bishop's Orchards. A lunch of apple turnovers, apple dumplings, peach pie, cherry pie, and bread. Which, really, are all foods the Puritans would have probably eaten in the Whitfield House . . . .

The Day in Review

I just watched the September 11th special on Nickelodeon that I mentioned a few days ago. First, I highly recommend it. It's succinct, not overly dramatic or emotional (though I did tear up), direct, informational, not extremely visually disturbing (especially given the subject matter), child-oriented, reassuring, not political (which is an accomplishment), and definitely captures the feel of being in NYC that day and the ones following. But I don't think I'll be showing it to the kids this year. It's probably better for 8-10 year olds, with its discussion of Al Qaeda, Bin Laden, WMD, etc etc etc. Which is just too much detail for 6 year olds. But it did give me some ways of discussing the day with them, particularly the "why" part, which the show explained, and I simplify, as the terrorists believed in violence as a way to hurt the US and promote their extreme religious views. So, I'll keep the show DVR'd for now and think on how we'll spend the tenth anniversary, since September 11 is always a family day for us.

Packin'

No, not that.

School lunch.

It's Sis and Bud's first year of school lunch. And it won't be coming from the hot food line (don't get me started on the quality of school lunches! Even if I loved them as a kid).

But they aren't really sandwich eaters or even much for cold lunches so we've been researching and brainstorming on what they will eat. Thanks to Feeding the Whole Family, I came up with a chart to organize what will go in their lunch, including categories for "growing food" (that's from the book, another name for protein sources), "foods that grow" (like fruits and vegetables), and then the utilitarian "other" category. I have lists of each that they like or would be willing to try, from old stand-by macaroni and cheese or ham and cheese roll-ups to new or new-at-school foods like broccoli noodle soup or corn chowder (if I figure out how to add a pdf here, I will soon; until then, see below.)

Yep, my secret for school lunch is a hot thermos. Special Clone Wars ones. Which means I can send warm leftovers, their favorite pastas, and other tasty things that will make lunch-line soggy pizza and limp chicken tenders look unappetizing. We've already got all of next week planned out, including fruits and "other"--I intend to make a celebratory batch of cookies to have on hand for next week (it also means I know some of what's for dinner, since a couple choices are leftovers).

And in case (or when) I run out of ideas and they run out of enthusiasm, there are these following resources for more ideas:

• Melissa Clark's take on sandwiches in the NYTimes
• Beauty That Moves "The Lunch Box Post"
• The Vegan Lunchbox
• Laptop Lunches--great safe-plastic bento boxes (pictured above) and recipe ideas
• Family Fun ideas and here
• Lunch in a Box
• ideas from Nava Atlas
• the handy chart and recipe round-up at Whole Life Nutrition
• Mothering recipes from "Peggy's Kitchen" and mymothering.com
• lots of ideas from Kiwi magazine
• EWG's lunch tips
• Feeding the Whole Family by Cynthia Lair, the book with the "growing food" concept
• Kid-friendly recipes (though not just for lunch): Laurie David's Family Dinner and Eat! Play! Move! (from Weight Watchers)

But the best part? I can't wait to be their special guest at lunchtime.

-=-=-=-=-=-=-

“Growing Food” (Protein)

macaroni and cheese

pasta and meatballs

chicken and rice

cheese sandwich

chicken noodle soup

“Ponyo noodles”

fried rice

“Food that Grows” (Fruits, Vegetables)

vegetable soup

broccoli noodle soup

corn chowder

broccoli and soy sauce

baby carrots

apples

mandarin oranges

bananas

berries

pears

fruit leather

applesauce

Other

cookie

crackers/goldfish

corn chips

yogurt

cereal

Hiccups . . . Are Contagious?

Tonight, Sis started hiccuping during dinner. We laughed and talked about a cure, of which I know not.

Then I started hiccuping! And she stopped! Oddest thing. I thought it was only sneezes and smiles that were contagious. I almost never hiccup, except when I eat take-out Chinese hot and sour soup (doesn't matter which restaurant).

But I hiccuped through dinner. Through bath. And was getting annoyed, if not a little tense--I don't like any strain on my body with my back the way it is. Then it was time for our bedtime reading, chapter 12 of Harry Potter and the Sorcerer's Stone. Lying down, my usual reading position, made it worse. Walking around lessened the force of each hiccup but was not ideal for reading.

Until I noticed that I wasn't hiccuping as I read. I read for 30 solid minutes--and didn't hiccup once! Perhaps I've found a cure. Wouldn't be too surprising, given that hiccups are a diaphragm spasm and reading aloud requires more diaphragm work than talking or silence.

Add to that, I felt so clever in discovering a "secret" in our HP chapter--Erised, as in the mirror that shows you your heart's desire, is "desire" spelled backwards! And the whole writing on the mirror is backwards for "I show not your face but your heart's desire." (I've felt slow that I didn't realize Diagon Alley was "diagonally.")

Maybe my heart's desire at that moment was to be rid of the hiccups tonight!

Sept. 11 Tonight

On Nickelodeon tonight there will be a show hosted by Nick News commentator Linda Ellerbee entitled "What Really Happened on Septemeber 11?" Geared to children, particularly those who were born after the tragedy, this show seeks to demystify and explain the day. I haven't seen it, don't know what ages it's appropriate for, but am taping it tonight at 9 pm. Sis and Bud have had questions. They've heard about the Towers (particularly from the book The Man Who Walked Between the Towers by Mordicai Gerstein), know from being in the city that they're not there anymore, and wonder why. I find myself unusually at a loss for words to tell first graders about terrorism, hate, fear, destruction, tragedy, war even if you can also tinge it with stories of heroism, survival, recovery, renewal, without unduly worrying or scaring them but recognizing that they should know (Lambeth, what did your parents tell you about Nazis and the war at your young age? Though, at some point, being in London, you probably couldn't escape knowing, though the details of camps came later). So I'm going to see if this show can help me, even if I don't let them watch it now. Because I want them to hear it from me first.

-=-=-=-=-=-

Review, 9/3/11: I just watched the September 11th special on Nickelodeon that I mentioned a few days ago. First, I highly recommend it. It's succinct, not overly dramatic or emotional (though I did tear up), direct, informational, not extremely visually disturbing (especially given the subject matter), child-oriented, reassuring, not political (which is an accomplishment), and definitely captures the feel of being in NYC that day and the ones following. But I don't think I'll be showing it to the kids this year. It's probably better for 8-10 year olds, with its discussion of Al Qaeda, Bin Laden, WMD, etc etc etc. Which is just too much detail for 6 year olds. But it did give me some ways of discussing the day with them, particularly the "why" part, which the show explained, and I simplify, as the terrorists believed in violence as a way to hurt the US and promote their extreme religious views. So, I'll keep the show DVR'd for now and think on how we'll spend the tenth anniversary, since September 11 is always a family day for us.