Takeoutcontainer

I haven’t cooked much since Richard died. I’ve always loved to experiment with fresh food and make up new dishes, but the truth is, it’s just not as interesting cooking for one. Furthermore, my neighborhood grocer, Ploughboy Local Market, now carries delicious deli items and soup made fresh in their kitchen from local foods (along with fresh-baked Salida Bread Company bread and rolls). The prices are reasonable, and I can even bring my own to-go container. It’s just too easy to just walk down the block and come home bearing dinner in my stylin’ and sustainable glass container.

I miss cooking though. So I’m starting to invite friends over for dinner to give myself the motivation to cook. I started with Dave and Kerry from Ploughboy. And then I worried that my cooking mojo might be out of shape. Nope! I enjoyed preparing a whole meal, and even invented a citrus, hard-boiled egg and avocado salad that’s simple, healthy, and delicious. It’s great counterpoint to a spicy main dish for dinner, or, mounded on whole leaves of crisp butter lettuce, a yummy lunch in itself. Of course, neither grapefruit nor avocado are local, but I did buy organic, and the eggs were uber-local, from friends’ hens just a few blocks away. (Thanks, Maggie and Tony!)

So here’s what’s cooking:

Salad

Winter-bright Citrus salad

1 ruby-red grapefruit
1 ripe avocado
2 hard-boiled eggs
2 T walnut oil (if you don’t have walnut oil, a very light olive oil would work, but you’d miss the lovely nutty flavor, which adds a savory note to the salad)
¼ tsp salt
fresh-ground pepper to taste

Cut grapefruit in half midway between the poles. Using a serrated spoon or grapefruit knife, cut sections from membranes and put into a medium mixing bowl. Pour in juice. Halve avocado, and cut into chunks; slip chunks off peel and add chunks to bowl. Peel and chunk hard-boiled eggs. Add to bowl along with walnut oil and salt. Stir gently, and add fresh-ground pepper. Chill or serve at room temperature. (Makes four small servings or two larger ones.)

Ingredients Chunks

I served this bright and smooth salad with steamed vegetables frozen from last summer’s garden over brown rice, topped by spicy Southeast Asian peanut sauce. I was so busy serving and eating I forgot to take a photo, but here’s the peanut sauce recipe:

Easy Southeast Asian Peanut Sauce

1 T vegetable oil (I use olive oil)
4 cloves garlic minced
1-½ T chopped fresh green chile
1 ½ cups water
⅔ cup peanut butter, preferably fresh-ground and not salted or sweetened
2 T low-sodium soy sauce
2 tsp brown sugar
2 tsp red chile powder
2 T chopped fresh mint leaves

Saute garlic and green chile just until fragrant, and then add water (turn heat down at first so it doesn’t splatter!), soy sauce, peanut butter, brown sugar and red chile powder. Stir thoroughly to integrate peanut butter, and simmer for four or five minutes or until it thickens slightly. Serve warm over chicken, fish, shrimp, and/or vegetables and brown rice or quinoa. Top with fresh mint leaves. (Serves 4-6.)

The combination of spicy sauce and pungent fresh mint is just delicious.

For dessert? Double-chocolate gelato (I bought this) topped with my own port-sweetened sour cherries, warmed. Yum!

Port-sweetened Sour Cherries

3/4 cup pitted sour cherries (I pitted and froze these local cherries last summer)
1/2 cup ruby port
1 T honey

Combine cherries (frozen is fine), port, and honey in a small, thick-bottomed saucepan. Simmer on a low flame for at least half an hour to give cherries a chance to thaw and absorb port flavor. (Make sure liquid doesn’t simmer away.) Spoon warm over gelato. Heavenly!

Explodingdawn

The changes to come? Not that I need another project right now, but I can’t put this one off any longer. So I’m diving into a long-overdue redesign of my website, and also of this blog. I’m still in the sketching-it-on paper stage (I know, so old-school, but I’m a visual thinker). In a month or so, I’ll have something to show you. If you have comments, complaints or requests related to this blog and my website (susanjtweit.com), let me know… As always, thank you for your support and your thoughtfulness.

Blackhole

I wrote some time ago that a friend who went through treatment for cancer said it was like "living in a black hole," in the sense that while the world goes on around you, and people are helpful and kind, you're really isolated by the intense and exhausting journey you're on.

That's how life feels to me right now. Even though we're surrounded (literally and virtually) by people who love and care for us, and who help out in so many ways (thank you all!); even though Salida in summer is a crazy busy place with events from FIBArk and its weekend of whitewater in mid-June to the inaugural USA Pro Cycling Challenge in late August; even though our guest cottage calendar has already seen a string of back-to-back-to-back vacation renters, friends and family; even though life hurtles on at what seems like a breakneck pace; our intense focus on Richard's health and well-being creates an oddly peaceful space around us.

"Oddly" peaceful because I never imagined that this all-out effort to help my love survive a glioblastoma that has fingered throughout his right hemisphere and required four brain surgeries in less than two years would allow us such a relatively quiet existence. It's like being on a spiritual retreat: we're both focused on creating a nurturing life, and our days follow an ordered routine.

Here's how a day in this particular brain cancer cloister goes: Richard takes his first meds at about six, before the sun slips over the rim of the Arkansas Hills. We snuggle in bed for a bit before rising. I head to the kitchen to make his four-grain, three-fruit hot cereal (recipe in a future post). Once it is soaking, we do half an hour of yoga, our spiritual grounding time.

Then it's time for breakfast, and afterwards, I make my daily dose of hot chocolate and settle into writing . Richard often works on a Sudoku puzzle, a sequencing exercise for his recovering brain. About the time I finish answering emails, Facebook messages, writing my daily haiku, and journaling, he heads off to meditate, and I turn to whatever writing project is top on my list. After meditating, he often naps while I write.

Rthinking

We convene for lunch at one o'clock. While I prepare his anti-cancer meal of fresh veggies and fruits (many from our garden) plus an open-faced sandwich on organic–and local–whole wheat bread slathered with pesto (also from the garden) and yogurt cheese (made from our own yogurt), we trade events of the day.

After lunch, I finish my writing while he naps or works on a project. Around three-thirty, we walk hand-in-hand to the Post Office, five blocks away, chatting with friends and acquaintences we meet. Back at home, he naps again and then suits up for his daily ten-minute, Nordic-Trak "ski,", part of our effort to keep his muscle and bone mass from wasting away.

I make dinner, another meal high in the kinds of plant chemicals and other food components that help prevent cancer and keep us both healthy. I aim for easy and appealing to the eyes and taste buds. Tonight we ate a mess of freshly harvested garden greens–chard, collards, and red mustard–sauteed over chipotle salsa and olive oil with an egg, also local, poached atop the greens. Definitely yummy.

After we eat, we settle in for a quiet evening. Sometimes friends stop by, or we talk on the phone. "Quiet" for me may mean working, as in writing this blog post and the column for Colorado Central magazine that's my next deadline, or it may mean reading or preserving garden bounty. Richard helps in the kitchen, picks up his sudoku, reads, or naps.

Rainbow

If this sounds like a pretty peaceful existence, that's the rainbow in the storm of this grueling journey with a truly scary form of brain cancer. There's a transcendent kind of grace that comes from building an ordered existence even in the most difficult times, a life that nurtures body, mind, heart and spirit–and our ties to community and place. It shouldn't require a serious slap in the head like getting brain cancer to remind us that what matters in life comes from that sort of deep connection. But so often that's exactly what it takes. Still, that grace we acquire at such price may help carry us through any terrible time with our love, and our souls intact.