285toDenver

Tuesday afternoon we drove to Denver, going over the mountains in weather that looked like winter threatening. (The photo above is the view north toward Kenosha, the third and highest mountain pass we cross on our way to the city.) But when we arrived in Denver, the temperature was still 80 degrees, the weather summery. It was a mite disorienting.

The whole trip was a mite disorienting, in fact. Good news… and not so good news, all jumbled together. (Like life.)

So what do we know, after another set of MRIs revealing the intricacies of Richard's brain in cross-section slices, and consults with oncology, physical therapy, palliative care, and social work? We know that it looks like Richard's tumor is "pretty stable," according to his oncologist. That's good news, since his previous MRI (in July) showed an explosion of tumor activity more or less throughout his right brain.

Cocoaheart

We also know that since July, he's lost "a lot of ground," in terms of right-brain function.

He walks more slowly, sometimes dragging his left leg a bit, and using a cane for balance. But he's still walking. In our morning yoga time, he no longer attempts the more difficult balance poses, especially the standing ones. But he's still doing yoga.

In conversation, his gaze tends to drift off to the right (that's "left neglect"–basically, his right brain is "neglecting" to process the visual information from his left side). But his conversation skills are still sharp, his mind still incisive, his sense of humor intact and his vocabulary much better than mine.

When we were talking to his palliative care psychologist about adjusting to the losses he's experienced, the concept of "executive function" came up, his ability to pull together disparate information and begin a project like, say, carving a basin out of a boulder.

"That's my pre-frontal cortex," he said. The psychologist and I looked at each other and grinned. She's said before that he's a Lamborghini in terms of intellect, running a high-powered and finely tuned engine of a brain, and he still proves her right.

He's developed painful skin sores, places where old scars have broken open as a side effect of the chemo, which slows the tumor growth by preventing actively growing cells from hooking up to feeder networks of blood vessels, and thus also slows or even reverses skin healing; and his bladder control is unpredictable, probably as a result of impaired right-brain function.

The former resulted in a joint decision with his oncologist to postpone the next chemo infusion to give his skin a chance to (re-)heal.

285goinghome

The latter spurred a discussion as I drove us home through howling storm winds about the best way to manage when traveling through rural Colorado or wandering an old and rambly hospital building where bathrooms aren't easily located. (The photo above, by the way, is the same highway as the first photo in the blog, only two days and one high-country snowstorm later.)

Autumnundersnow

I did some thinking while Richard snoozed, trying to get my tired brain to respond creatively while keeping the car from blowing off the road and stopping now and again to jump out and shoot a photo of the dramatic contrast between new snow, a foretaste of winter, and autumn's blazinng golds and oranges.

Back at home, after we unloaded the car and I pulled togethere dinner for Richard, I thought more while I harvested the last of the tomatoes, cucumbers, basil, and Japanese eggplants from the kitchen garden in advance of a predicted frost that night.

Harvest

What I take from the disorienting course of this journey with Richard's brain cancer–the one-step-forward, another-step-back rhythm is a reminder to remain open to each changing moment, to practice living with an open heart. To continue to approach life with the courage and strength that grow from staying flexible, from leading with love.

Living with an open heart allows us to take joy from the terrible contradictions inherent in life: delicate new snow borne on destructive winds, rich colors in autumn's dying foliage, the basket of juicy tomatoes harvested by flashlight with freezing hands. Living heart-open, love uppermost allows us to revel in the sheer miracle of life and the living of it, step by step, moment by moment–in all its imperfect, bewildering, difficult and fabulous glory. It's not easy, but the rewards–like those tomatoes–are very, very sweet.

Greens

Summer heat has arrived, and our organic kitchen garden is exploding with edibles. Mind you, that's only because I water it every other day. We've had no moisture in the past six weeks, and precious little for the past ten months. In fact, our county has just officially slipped into severe drought status. Oh, for rain!

Still, we've got an abundance of greens and herbs. So I've been making pesto. Basil pesto last Friday, chervil pesto Sunday, and tonight, arugula pesto. Pesto is the simplest way I know of to preserve fresh herbs and their burst of flavor (and vitamins) for later use. I fill cup-sized jars with it and either put them in the fridge for use in the next few weeks, or freeze them. In winter, we use pesto as a sandwich spread (it's much healthier than mayo or butter), a sauce for rice, pasta, or simply steamed vegetables, and an addition to savory muffins and other baked goods.

Pesto

Pesto is ridiculously easy to make if you have a food processor or blender (you can also pound it in a mortar and pestle). Plant a few pots of leafy herbs (like parsley, basil, chervil, or cilantro) and you are set to harvest your own pesto makings, a truly satisfying enterprise.

The basic recipe for pesto is simple:

2 cups of fresh herbs (wash and trim tough stems and browned leaves)
2 – 4 cloves of garlic
1/4 cup hard, aged cheese (Parmesan, Asiago, Manchego–any kind you like)
1/4 cup nuts (traditionally, pine nuts, but I go for more local nuts, including pecans, walnuts and pepitas, pumpkin seeds)
1/4 – 1/2 cup good olive oil (I use organic oil; more makes thinner pesto, less makes thicker pesto)

Experimenting with different herbs and different kinds of nuts and cheese is fun, and gives you a sense of the flavor variations possible in this most versatile way to preserve summer's garden herbs for now or for months later.

Arugula

This morning I noticed that the arugula, which does not like heat, was bolting. So I thinned it out, harvesting about a half-pound of fresh green leaves and flower buds. Hence tonight's pesto-making.

That's the arugula, a peppery green, in the photo above, washed and about to be stored in the fridge in a clean, dampened kitchen towel to keep it moist. (I don't use paper towels much anymore; cloth towels work just as well in most instances and they're much more sustainable since you can reuse them over and over again.) Arugula is in the mustard family, along with broccoli, kale, cabbage, cauliflower, mizuna, and, of course, mustard greens.

Here's my recipe for arugula pesto, a wonderfully green and peppery sauce or spread (that's my arugula pesto in the photo near the beginning of the post):

Susan's arugula pesto

2 cups arugula leaves, stems, and flower buds
½ cup spinach leaves (to lend its fresh green color to the pesto)
2 cloves garlic
½ cup Manchego or other hard, aged cheese, cut into one-inch chunks
½ cup pecans
½ cup olive oil

Ingredients

Wash the arugula, pat or spin dry, and cut out any coarse stems. Whirl garlic cloves in food processor until minced. Add nuts and cheese, and pulse until the mixture looks like a coarse meal. Add arugula and spinach and process while slowly pouring in olive oil. Makes about 1 cup and a half of pesto, a generous amount for pasta for four people. Enjoy!

*****

On a personal note, I have to say that preserving the harvest from our kitchen garden, something I have always found very satisfying, is bittersweet this summer. As I label jars of pesto and put them in the freezer, I wonder if Richard will be with me to savor them on his lunchtime sandwiches come winter. It's a punch-in-the-gut reminder that we never know what's ahead, even though we often live as if our lives were infinite. Richard's brain cancer is teaching us to savor each moment, because it's what we have.

I'm not freezing all the pesto. We ate some on tortilla chips before tonight's dinner, because it was fresh and we were together to enjoy it.