Creeping Myrtle

I’m puttering happily in my yard, hand-picking dead leaves from around newly-sprung bulbs and perennials. Sometimes a new shoot bursting from the earth has, in its green exuberance to reach the sun, pierced a dead leaf: a sword slaying winter. Those are my favorite leaves to gently remove—an affectionate greeting, like tucking a wisp of hair behind a daughter’s ear upon her arrival home from school.

IMG_4155Hello there, fierce beauty. It’s good to see you again.

Late spring is my favorite time to garden. It’s more leisurely and satisfying than early spring, when there is at once so much to do—so many soggy leaves and fallen branches to gather—and so little you can do other than wait for the sun to do its work. And by mid-summer the heat has risen and I’ve lost much of my initiative; all I want to do is sit back and sip iced tea, not face the dull but pressing work of weeding and watering.

But in April and May, nature has begun to give the garden shape. Visits to my yard remind me which returning plants I’ve rooted where, while the gaps between them spark ideas about new plants I might want to try. I’m energized both by what’s there and what’s possible, and the dreaming takes me often to the brick patio where my iced tea and go-to gardening book wait.

13162129724_05e0aa9e05_bAs I sit at the table flipping through the “Annuals” section of my book, the groundcover that borders the patio on two sides seems non-threatening and innocent. It has no plans for the summer, it seems, no big goals or bucket lists. It’s just hanging out, looking green like it should and showing off the pretty little blue flowers that earned it the name “Periwinkle.” For the moment I’m able to forget another name the plant is known by: “Creeping Myrtle.”

So I ignore it. I’m busy deciding how many flats of annuals I can reasonably justify buying to add spots of color to our shady property. I’m also daydreaming about our family’s first al fresco meal of the season, and what I might ask my husband to cook on the grill. Meals on the patio are, to me, the closest city dwellers can get to a family getaway without packing up the car and leaving home.

There’s something about physically separating ourselves from the dirty dishes in the kitchen, the laptops, our separate places behind separate closed doors, that touches on the many meals of my childhood that were cooked and consumed under the shade of tall trees at campground picnic tables, and the playground picnics we spontaneously put together when our girls were little. Meals outside are meals that say, “This is just about us, here and now. Everything else can wait.”

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If only time and nature knew how to wait.

In my garden, by late June, the Periwinkle has morphed into Creeping Myrtle mode and is well into its insidious advance into my territory. The precious borders of the patio begin to diminish. Gradually, as the vines inch onto the bricks, chairs are inched away by guests. As a result of the shifting chairs, the large rectangular table eventually gets pushed out to make more room.

It’s an imperceptible migration from one week to the next, until, one day, I walk out to the patio with plates and silverware and notice the table seems almost centered on the rectangle of bricks rather than shifted to the south edge, as intended. In fact, that rectangular foundation is looking rather square. I set the plates down and walk over to grab and lift a handful of vines.

They look as if they’re rooted where they lay, but they easily lift up, exposing a surprisingly wide swath of bricks below. I keep lifting the tangled growth, revealing more and more bricks, until finally the roots—in soil, where they belong—are exposed.

Those territory-hungry plants can infringe on a foot of patio in a month, it seems! What they see in bricks is beyond me, but it seems they haven’t put much thought into it. They’re motivated only by a vague sense of world dominance, without any concern for the path they’ll take or what they’ll do when they arrive.

“You can’t turn your head to focus on the flowers for even a couple of weeks without some aggressive vine trying to ruin everything,” I think to myself, heading to the garage for gardening gloves and clippers.

I ruthlessly attack the Creeping Myrtle, extreme in my hacking as I know it’s only a matter of time before nature’s wild, raw inclinations begin again to dominate, erasing subtlety, variation, and any boundaries I’ve decided to draw. It is, of course, worth it—all the battles waged against the encroaching weeds as well as all the coaxing and care of what I find beautiful. In the end, it’s all about the table we set and sit down around, to claim what is ours.

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Kristin bio YAH

Dreaming of Feasts

Deep in sleep, I am dreaming of feasts.

I’m dreaming of a long table set for many, holding platters piled high with meat, the rich juices pooling below.

In my dream there is plenty—not just plenty of food, but plenty of everything that we crave: plenty of room, plenty of laughter and conversation, and, perhaps most of all, plenty of time. We are all around the table, feasting together, taking our time. There’s nowhere we need to be, no agenda beyond savoring the food and one another.

As I settle into a contented, even deeper sleep, my mouth salivates, and it seems my soul is anticipating the meal every bit as much as my taste buds.

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When I wake up the next morning, the dream is still vivid—probably because the scent of slow-roasting pork shoulder is real. It fills the house, blurring the lines between my worlds of dreaming and waking.

Yesterday, my husband Jason came home for lunch just so he could unwrap the pork shoulder and prepare a rub. Rosemary, sage, garlic, fennel seed, salt, pepper, white wine, and olive oil became a rustic paste with the help of his mortar and pestle. As he applied the rub, Jason handled the meat lovingly, like a newborn getting its first bath.

photo (24)Jason’s respect for the piece of meat in his hands runs deep; it’s rooted not only in his knowledge of the flavor the meat is capable of producing—how the layers of collagen and marbled fat will soften and melt into the meat as it spends time in the oven—but also in his friendship with the farmer who raises the pigs and cattle we eat. Jason and Stan could talk about meat for hours, it seems. Could a cook’s ability to talk at length about meat be a direct measure of his ability to magically transform it into something that demands a response? It seems entirely possible.

After bathing the pork shoulder in the redolent rub, Jason returned it to the refrigerator for the important resting period that allows the flavors to penetrate and soften the meat. Then he hung his apron back on its hook, gave me a kiss, and headed back to work.

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I spent the afternoon writing in my home office, for the most part forgetting about the resting pork until I went to make tea in the kitchen, where I smelled the remnants of crushed rosemary and sage still in the stone mortar on the counter.

A love for cooking is something Jason and I share. But Jason’s willingness to embrace a process—to cook something that involves multiple steps and often multiple days—is something I don’t find appealing. I’m too impatient, too eager to find out what a particular mix of ingredients tastes like in my mouth. I also don’t understand (or, I suppose, care to understand) the science behind cooking—what happens when meat is seared, fat is rendered, onions are caramelized, steaks are tented under foil after coming off the grill. I’m all about the results; the taste alone tells me all I need to know about the science.

But to be married to someone with that level of curiosity, patience, and knowledge about the many complexities of food? That is a gift I willingly receive. I’ll lend support with the sides and dessert, the texts to friends asking if they’re free for dinner, and the carefully set table. Perhaps my favorite thing about pork shoulder, after all, is the imperative that accompanies it: The 10-pound shoulder demands that we invite friends for a feast.

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Later that night, while I was washing my face before bed, I  heard Jason downstairs in the kitchen—the beeping of the oven being set at 225, and the clatter of the roast pan being pulled from the cabinet. Finally, the well-rested and seasoned pork shoulder was tucked into the oven and the kitchen lights were turned off.

As we settled into bed, the only scents that reached my nose were soap and toothpaste, and a whiff of detergent on the fresh tank top I’d pulled on with my pajama pants. Falling asleep, we had only the knowledge of what was taking place in the oven downstairs, none of the proof.

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Around 3:00 am, though, our noses are roused by the rich scent of roasting meat, as the juices begin to drip, soaking the rosemary that has fallen to the bottom of the pan. The scent tickles our minds and pokes gently at our stomachs as the other parts of our bodies continue on in sleep.

And the dreams that are triggered? They’re the very best kind: dreams of full tables and bellies, friendship and fellowship, and a meal that invites us to sit and savor, as if we have all the time in the world.

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profile2014“Dreaming of Feasts” is by Kristin Tennant. Kristin and her husband and two teenage daughters are settled in a small, Midwestern university town edged by cornfields. Her days in Urbana are filled with freelance writing in her sunroom office or favorite coffee shop, learning (mostly by doing) everything she can about parenting teens, cooking elaborate feasts with her husband Jason, and feeding as many people as possible in their big old home. (The photo above shows Jason with the porchetta he made during a family vacation this past summer.)

What’s possible around a table

My husband Jason is a true amateur chef—at least if you understand amateur as a French word derived from amare: to love. He cooks because he loves to, and he cooks for the purpose of showing love to others.

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One of my first significant encounters with Jason’s cooking took place at a birthday dinner he prepared for a friend—a friend who happened to be (and still is) his ex-wife’s partner.

At the time, the birthday dinner plans didn’t strike me as unusual. Jason and I had been dating for about a month, and I knew he was close to his ex and her partner. I had also heard (but hadn’t yet fully experienced) that Jason was a great cook. Why wouldn’t he offer to make the celebration dinner?

That evening, we all chatted as friends arrived, pouring glasses of wine, helping to set the table, and keeping an eye on one-another’s children as amazing scents wafted from the kitchen where Jason was working his magic.

It wasn’t until we sat down around the table to give thanks for the food and for our friend on her birthday that the beautiful peculiarity of the event struck me—with enough weight to trigger a physiological response: goose bumps on my arms and a tingle of emotion rising up behind my eyes.

My boyfriend just prepared a dinner to celebrate his ex-wife’s partner, I thought, with amazement.

The sentence rolled through my mind like a ticker tape all evening, taking on slightly new meanings and more weight each time. My own life had gone through its share of rough waters the past few years, deadening what had once been an optimistic expectation that there was goodness in the world. That birthday dinner made me believe in the possibility of redemption. It suddenly felt like anything that seemed impossible to the world was, in fact, possible. Especially around a table.

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chefjacketAs our relationship developed over the months, Jason continued to surprise me with his capacity for rendering not just delicious flavors, but also soul-feeding grace. I soon realized that for him, the food and the emotional substance go hand in hand.

My first Christmas with Jason’s family (just days after we got engaged) was my introduction to his extended family and their collective love for food. Jason’s aunt is African American, and in her kitchen, Jason and his cousins combined all they had learned from Aunt Gina and all they had taught themselves, creating a truly fusion Christmas dinner. The traditions of the older generations blended with the new, as recipes from the African-American South were served up next to recreated dishes that had recently been tasted in Chicago’s hippest restaurants.

In our own home after we married, “What’s for dinner?” became our young daughters’ most eagerly-posed question. Their very favorite answer was one that rose unmistakably from the kitchen to their noses—roasted cumin, peppercorns, coriander, cardamom, and cinnamon being ground together for Jason’s Tikka Masala. I loved watching our daughters’ tastes and appreciation for delicious and new foods develop. I also loved the subtle yet powerful ways our two families first got to know one another and then blended and bonded over conversations around the table. Dinners that take time and care to create, it seems, demand meal times that mirror that time and care.

Jason’s cooking skills also make our home a favorite destination for friends—those who love to eat as well as those who love to cook. As our circle of food-loving friends began to grow, Jason and I decided to host an annual chili and cornbread cook-off. The event has evolved and grown over the years (eight and counting!), but the heart of the event has stayed the same: It’s an opportunity for us to bring together friends from all parts of our lives—friends we know from church and friends from the local music scene, foodie friends and work friends, family from Chicago and friends we know through our daughters’ schools. The event lets us gather the often-disparate parts of our lives—each with their own cooking styles and secret family recipes—and create a single whole, a representation of who we are and who we love.

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I won’t lie—when it comes to Jason’s cooking, the food alone is an amazing thing. But it’s the spaces those meals create that I love most.

Those of us who grew up in the church tend to see The Table as a powerful metaphor, but that doesn’t mean we can always see or articulate how that metaphor plays out in our Monday-through-Saturday lives. I saw it clearly for the first time at that birthday dinner Jason cooked so many years ago. And once I recognized it for what it is, I started to see it everywhere: in the words our now-teenage daughters share with us over dinner, in the collaborative bustle in Aunt Gina’s kitchen, in the beauty of diverse friends gathered together for a co-created meal in our home. It begins to seem that some level of powerful grace and forgiveness—of authenticity and wholeness—is always possible when people sit down together for a meal.

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