It would take a thousand photos to really explain a year of Covid. We had one slideshow.
New Year’s Eve, 2021. We enjoyed a Covid-style masked backyard cocktail with friends and came home for a decadent fondue dinner just the four of us. I’d thrown the photos together an hour or two before. The slideshow started with the boisterous New Year’s Day 2020 party we’d attended, traveled on through the last picture I have of my parents standing in front of our old house, the one we said goodbye to in 2020. And then my leg, all marked up with Sharpie before I had my varicose veins removed last January. Valentine’s Day (26 Valentines, glued by the preschooler, and a heart-shaped cake). The last in-person show my band played at Ale Industries. The trip on BART to I-don’t-remember-where, the kids looking hella East Bay in Warriors gear and caps.
And then, a blurry image of us and some friends surrounded by empty booze bottles and take-out containers the night they announced the schools would be closing, the last night we gathered inside with others for almost a year.
The slideshow rolled on, the photos imprecise, unstaged. List after list, schedule after schedule. One entitled “Basic Rules” (the gem: BE NICE TO EACH OTHER!!), one named, simply, “Projects.” Then, photos of said projects: “Ancient Room,” the flower-collections, the swirl paintings. The hikes and makeshift sensory table. All those days of homeschooling. The Elsa-from-Frozen dress I sewed for my four-year-old. Easter, the kids’ hair already floppy. Making jam with the last of the plums. Black Lives Matter protests, masked and distanced. I could go on and on and I kind of want to, because more than a trip down memory lane, the slideshow felt like a testimony to the difficulty and occasional beauty of a year spent completely under wraps.
This past week, the news, the blogs, and the sosh are all filled with retrospective accounts of the pandemic year, with incredibly depressing death toll numbers and more bolstering reports of vaccines delivered (I’ve had my first shot, even!). We’re headed, I think, out of this thing, and I have a feeling it will take us a few weeks, months, maybe even years to get used to our resumed freedom. Sometimes, now, when I find myself out two nights a week (a birthday gathering around someone’s fire pit, say, and an after-dinner walk), I’m exhausted afterwards. I’m exhausted anyway, let’s face it, but somehow the socializing is so novel and extroverted that it completely takes it out of me. The other night when my 11-year-old and I were discussing the great disappointment of a sixth-grade-year spent almost entirely online, I tried to introduce the silver lining: “school’s starting on April 12th,” I reminded him. “I know,” he said. “Scary.”
And I so got where he was coming from: it’s wonderful to think of life getting back to normal. Of school starting. And for a hundred reasons, it also feels scary.
On New Year’s Eve we watched a 2020 slideshow, and I decided I’m making a slideshow every year from now on. I want to remember every silly photo we took: the last of the plums, the double rainbow that made my kids grin. The incredible fall colors that showed up in late November. And the time my little one dressed up in a gold cape, a floppy green hat, and ring after ring of leis, and posed, grinning, in my bedroom, as though he didn’t even know Covid existed.
What memories will YOU take away from this year? I’d love to hear from you in the comments.
We made it through two weeks of homeschooling, two weeks of working from home with two kids around, two weeks of The Spring of the Virus. Even if the Shelter in Place order lasts into summer, into fall?God forbid?it will be springtime in my mind when my future wise self and I look back on this global Coronavirus pandemic. Covid19 shut us all down right as the tulips and asparagus burst forth. The other morning, eerily quiet since traffic has so slowed and Bart is running shorter hours and fewer trains, I heard a flock of Canada geese flying over the house. Heading North for summer? Choosing a different path in quieter skies? It was nice to hear them.
Things at our house are going better than expected, much better than I?d feared. When we made it to last weekend, I could even say, honestly, that we were doing okay. This after a desperate and depressed couple of days; the shops were overrun with people (but devoid of toilet paper), and I ran into a teacher from my son?s school and we both burst into tears. Governor Newsom had just announced that our kids might not go back to school this year, and that was the reality that hit me the hardest both personally and globally: all these children, for whom school is structure and lifeline, are now floating, aimless, free. My son?s got his best teacher so far, and as Ben put it, we wanted the whole year with him?we needed the whole year!?and we don?t get it. It?s hard not to feel betrayed and devastated.
Except that my kid is, basically, fine.
At ten, he?s both sensitive and oblivious, and nothing if not an introvert. He admitted last week that he?s not much missing anyone, and he?s happily reading, doing his math, shooting hoops, and driving us nuts. The three-year-old seems to be thriving, too, which is confusing to me since he loves his preschool so very much. But he?s easier to be around, less exhausted, more cheerful, sleeping better, and thriving on our makeshift routine: every day at ten, when the morning work shift (mine) ends and I start on kid duty, we cook something together, then have experiential learning time (the endless project of making an Ancient Rome diorama) before family lunch. PE is every day from 2:30-4:00: we scooter, or we bike ride, or we meet up with friends outside and keep a careful six feet away. Or we trek up to Indian Rock and climb around.
The running underlying thread of dread. The confusion and guilt of doing okay: am I faring better than some of my colleagues, than some of my friends? Should I feel bad about this? Is this time the calm before the storm, before the colleges and non-profits close and our income disappears? Will all of our favorite businesses go under? Are the kids who thrived on the routine of school going to back-slide during this time and be forever behind, perpetuating the achievement gap in our city? Will we plummet into a global recession that has consequences so long-lasting my kids will feel them in their early adulthood? And will we get and survive this thing? What about our loved ones?
It?s almost unnecessary to outline these fears. We all have them. Even on the good days, they?re there. It?s like this brilliant quote from that show ?The Good Place,? when the Eleanor character is trying to describe what it?s like being human to someone who?s immortal. ?We humans know about death,? she says. ?So we?re all always a little bit sad underneath.? We humans know about Coronavirus, so we?re always a little bit sad underneath. None of us will ever be the same after this spring of the virus.
?It?s good to keep knowing yourself,? says Alicia Keys in this delightful video. The strangest/most magical part of The Spring of the Virus? Really seeing the four people who make up our family in clearer ways than usual. When all the schedules are wiped clean, when we?re the only people we see, somehow I know us all better, and differently. L is shyer than I remembered, and consistently happy to entertain himself. Ben takes deep solace in growing things. I?m alive if I?ve got my early mornings and a cup of tea, writing poems. And little S thrives on being needed, on being cherished, more than ever.
Sending love and light, readers, for your Spring of the Virus. We?ll get through this.
High, Low, Buffalo, similar to Rose and Thorn, is a dinnertime game that was introduced to me by my friend An Honest Mom. Over dinner, you share your day: the high, the low, and the magical, or strange, or odd thing you?re still mulling over: the buffalo.
Need some recipe ideas while you?re stuck at home? Check out:
**And remember that it?s very likely that your local, independent bookstore is doing online orders. Mine is! Amazon will survive this crisis. Your local bookstore might not. So buy your books indie, friends.
[ASIDE: Reader, I’m not happy with the aesthetics of my blog posts. I tried to make the font larger for better readability, but then things looked even more catty-wonkus. If there are any WordPress mavens out there, please drop me a line, yo?]
At the end of last summer, I wrote a blog post called “Family Vacation: Same Crap, Different Location.” We’d gone back East for three weeks, only to have both of my parents end up in the hospital. Sammy was in his biting phase. Ben was working too much. And since the summer experience here in NorCal before we went was kind of a nothing burger, the whole summer felt like a reality-TV show about The Sandwich Generation, starring yours truly as the haggard 40-something mother of two whiny children.
I don’t know if I had all of that in mind when I planned this summer, or if we just got lucky, but I’m sitting here of a Thursday feeling genuinely sad that school is starting again on Monday. It’s been a fantastic summer for our family, if not quiiiiiite as amazing as the carefree summers of my youth, then still the best one could expect with two children. It’s been a summer of growth and hard work and bonding and fun, of optimism and realism and good fortune.
?> One. I had great boundaries.
Most academics have the summer off. I do not, but my summer schedule is fairly flexible, and I made sure it stayed that way. I won’t reveal all my tricks of the trade, but suffice to say, I managed to have one of my best work summers yet, by being present with my students but clear about my boundaries. I didn’t get roped into drama. I LOVED my students this summer, you guys. They were smart and engaged and funny and grateful. Who knew?
?> Two. I didn’t overindulge.
Bald-faced lie. Yes I did. I had approximately 78* glasses of booze, spread over a series of fun nights: on camping trips, by the pool, in the afternoon, at gigs, every night in Maine. I also ate delicious food all summer long, had ice cream occasionally, and binge-read novels.
But I ALSO maintained some good habits: I stretched and did my back exercises EVERY morning. I exercised a ton, and I still got up 3-4 mornings a week to write. Woot! That leaves me going into fall without that slightly terrifying feeling that there is a very rude awakening coming in the next ten days.
?> Three. I was spontaneous.
The invitation from my college friend came unexpectedly: did I want to visit her at her cabin in the Sierras that weekend? I’m not great with last-minute plans, but when I saw only one thing on the calendar, I thought, why not? I’m so glad I did. One thing that’s been sorely missing from my life since I had kids is real time in the wilderness, not just sweet urban hikes but being in landscapes that smell like trees, where there’s no electricity, where you hear owls at night. L and I drove three hours up, up, up into the mountains. We hiked in Desolation Wilderness, swam and kayaked in a frigid and beautiful lake, and saw a bald eagle. The only cell coverage to be found was at the top of a steep outcropping of rocks. Maybe if we all had to make that kind of effort to check Facebook, the world would be a different place.
?> Four. I lowered my expectations.
And in doing so, I also raised them. To save money and because, frankly, he wasn’t too excited about it, I didn’t enroll L in week after week of camp. But instead of sitting around reading Calvin & Hobbes like last year, he rode his bike to friends’ houses. He explored at the creek. He helped us plan a camping trip. This summer, my son turned ten and became more independent, too. Summer is nothing if not a time for growth and change, to recharge before the next big thing(s). (Last year of elementary! A new class to plan and teach for me! Preschool!)
?> Five. I counted my blessings.
Not everyone gets to spend two weeks on an island in Maine and then fly to England for five days. Not everyone gets to have three amazing weekends away in California. Color me incredibly grateful for my charmed life, for my community, for my friends, for my flexible summers, and for my parents, who don’t mind how long we stay and who always help with the plane tickets.
And while I wax rhapsodic about how great the last few months have been, I also remind myself that there are children in cages along the border, reproductive rights being threatened, and endangered species being taken off the list. Part of a summer recharge is gathering the energy to return to real life refreshed and ready to fight for what you love.
How was YOUR summer? Nothing burger, or magic? I’d love to hear from you.
We went to Ben’s sister J’s last weekend in the 90 degree heat to check in on her beautiful and quirky property in Sonoma. We met her in Santa Rosa at a farm where a lovely woman named Vivian raises chickens. Little Sammy immediately availed himself of the flock, grabbing whichever bird would let him near. That kid is so fearless?at two, Leo sure wasn’t picking up any chickens (he wasn’t even at nine). Emus ran around the back of the farm and we bought two dozen gorgeous pastured (chicken! Not emu!) eggs to take home.
At J’s, there were fawns to feed with bottles, more chickens, including three temperamental and hysterical roosters, a pond with bright little fish, and a hose?oh my! Sammy watered for hours on end, and since their property is fed with a spring, we didn’t even feel too guilty about it.
And there was Gado Gado for lunch.
I already had Gado Gado on the brain. I was thinking how all of my recipes so far have been pretty homey, not “company stuff,” as they say. But with its gorgeous layers and colors, the Indonesian dish Gado Gado is the kind of vegetarian dinner you could serve when you want to make a big deal out of someone. Gado Gado is versatile, it feels a bit exotic, it’s a great way to put to use any veggies you’ve got, and it’s delicious. It’s also gluten-free (as have been all of my recipes so far) and good for vegans if you omit the eggs.
Note that my interpretation of Gado Gado is probably not authentic. (Someday, I’d like to go to Indonesia and eat the real thing.) And like last week’s recipe for tofu, this recipe is more of a concept than a firm list of ingredients and techniques. But that’s what I love about it: the possibilities really are endless.
A note on amounts: I’m sorry not to be firmer in the amounts below, but this dish depends a lot on how many are coming and how big their appetites are, as well as on what’s in your fridge. If I only have three potatoes for my family, I’ll supplement heavily with a sweet potato and a few carrots. Half a cucumber is fine if you also have some beautiful spring onions and a handful of cherry tomatoes. Etc.
A variety of cooking vegetables, chopped into large-ish bite-sized pieces (potatoes are classic; I have also used sweet potato, carrot, cabbage, greens, etc. Try for a mix of colors and flavors. At J’s we did potatoes, purple sweet potatoes, and large chunks of green and purple cabbage)
A variety of raw vegetables, including cucumber, lettuce, tomato, bean sprouts, green onions, green beans, pickled anything, more cabbage, etc., chopped into large-ish bite-sized pieces (at J’s we had tomatoes, cukes, lightly dressed baby bok choi, pickled carrots, green onions…)
Rice (traditional is sticky rice in a banana leaf! I always just make a pot of jasmine in my rice cooker and call it a day. J made a brown sticky rice, which was delicious)
Baked or fried tofu or tempeh (a block/package will serve four; you can also buy already marinated, seasoned tofu and use that?or, omit it altogether)
1-2 hard boiled eggs per person
Peanut Sauce (recipe below)
To make Gado Gado, prep your veggies: cut everything into bite-sized pieces and get the steamers going. Note that while it’s tempting to just throw everything together, the beauty in this dish is when all the vegetables form a mosaic on your platter. So resist the urge to skimp on pots and pans and neatly separate all your veggies. (This way, too, you’ll be sure that your sweet potatoes are not mushy while your carrots are still hard.)
While your potatoes and similar are steaming away, beautifully wash and prep your raw veggies. Boil your eggs, fry your tofu, and prepare your peanut sauce and rice.
When your cooked vegetables are cooked and your raw vegetables are beautifully chopped, get out your most beautiful platter and arrange everything. I like to pile like with like around the plate, making a rainbow of colors. Serve your rice on the side. You can either drizzle over some peanut sauce (and pass more at the table) or serve the sauce in a pitcher for everyone to help themselves. Either way, be sure to have plenty of peanut sauce.
As J says, without the sauce, it’s just a pile of vegetables.
Serve with hot sauce, too, for those who like it spicy!
Peanut (or Almond) Sauce
This is a recipe I love from Cynthia Lair?s fabulous cookbook Feeding the Whole Family. I *always* double it.
? cup creamy peanut or almond butter
2 teaspoons maple syrup
2 Tablespoons tamari or soy sauce
1 Tablespoon rice vinegar
1 teaspoon or more grated fresh ginger
1 teaspoon sriracha or similar hot sauce (or to taste)
1/3 cup of water
Put all ingredients in a saucepan over low heat. Whisk until the sauce is smooth and warm. Thin with water as necessary.
Love peanut sauce? Make Bathing Rama, too: noodles or rice, fried tofu, a big pile of spinach or other cooked greens, all drizzled with the sauce. Yum.
Meal planning, let alone cooking delicious vegetarian dinners, has been the last thing on my mind. In these parts, we’ve been eating a lot of toast.
It’s been a minor doozy of a few weeks. I finally got rid of my two-week cold only to throw my back out, only to receive word, early last week, that one of the kids from Sammy’s daycare had likely brought in Norovirus. One of the caregivers went home sick, daycare closed for two days, and then Sam had it. Even though he never slowed down for one minute, him waking up covered in vomit on Sunday morning kiiiind of seemed like an indicator that our house was a big virusy mess.
Ensue Papa Bear in bed for two days with nausea and aches and Sammy home indefinitely until, well, his poop firmed up. Me? I had some vague nausea that, fingers crossed, seems to have passed, and yesterday I finally sent Sammy back to school?only to get a call later asking me to pick him up.
It’s been a week of hot-water-washes, incessant hand washing, bleached everything, and the sensation that this thing just won’t release its grip on us. Norovirus, if that’s what this is, seems to impact everyone differently, but its main claim to fame is just how very contagious it is.
Anyway, this morning, in addition to a bolstering bleach-wash of every Lego Sammy has ever touched, plus some more laundry, I’m turning again to thinking about great vegetarian dinners.
I know, I know: if you’re a real diehard meat fan, you don’t think you can get behind tofu, that bland white block of meh. That’s the thing, though. Most people don’t know that tofu is spectacularly tasty when you do it right. As a friend of Leo’s said once, when she stayed for dinner, “I LOVE tofood!” Me too. It feels nourishing and satisfying in a way that even meat-lovers should be able to get behind. In fact, tofu truly makes a vegetarian dinner that doesn’t suck.
Tofu Two Ways
1-2 blocks extra firm tofu (we now make 3 in our house, with a slim chance of some leftovers for the next day! #growingkids)
Lots of soy sauce or Bragg?s Liquid Aminos Freshly grated ginger Coconut oil, sesame oil, or both Neutral oil for frying (see below) Garlic, minced Nutritional yeast
Whichever method you choose, you need to get excess water out of your already extra-firm tofu so as to be sure it?s firm, firm, firm. You can either wrap it in paper towels to blot the excess moisture or stick your tofu between two plates and stack several heavy cookbooks on top for 20 minutes or so. Drain off the excess liquid, and chop it into bite-sized cubes or rectangles.
Method One: Stovetop
This is Ben?s method, which was actually passed down from his dad. (We might even call it Eichentofu.) Basically, in a hot frying pan, you heat some neutral oil and saut? 2-5 minced garlic cloves?how many is up to you, but Ben likes to do more than seems right for polite company.
Add your tofu, and allow it to cook on one side until it develops a crust, much like searing meat (in other words: don?t flip it too early!). Once it?s getting crunchy, browned, and awesome, you can flip it gently, then add soy sauce and nutritional yeast to taste. Cook those cubes for a while in that salty, yeasty mixture?maybe 20 minutes. Taste occasionally to be sure you?ve got the right saltiness (add a splash of water if you?ve overdone it on the soy). The tofu pieces should become almost caramelized, crunchy on the outside, chewy inside, with the most umami spectacular deliciousness ever.
Method Two: Oven
Arguably less awesome, but requiring almost no babysitting, is baked tofu, which has become my go-to because most nights I need a quick and easy protein to do its thing while I ignore it. Heat your oven to 400. In a large lasagna-type pan, melt a couple of tablespoons of coconut oil (stick it in the oven for a minute and take it out) and then swirl it around to coat the pan. Meanwhile, toss your firm tofu cubes in a bowl with freshly grated ginger, sesame oil, and soy or liquid Aminos. You?ll need quite a bit of flavoring for baked tofu, so use a heavy hand. The grated ginger is delicious and arguably makes it more digestible, too. Bake for 20-30 minutes, tossing once or twice, until browned and awesome, tasting occasionally to be sure you?ve got the right saltiness and intensity.
Either kind of tofu is best devoured with a giant pot of rice (white or brown) and a green side, like saut?ed greens or roasted broccoli (so easy! So good! Just adjust your tofu temp up or your broccoli temp down to do them at the same time) or even a steamed artichoke from the garden. Make sure the table is liberally set with condiments like more soy, Aminos, nutritional yeast, and hot sauce, even if it would make your proper mother cringe.
Or you can serve it like we did in the photo: with a quinoa salad and slaw. —- NOTE: While I really do adore tofu, I DON’T adore the plastic it comes in. It’s also, compared to beans, a relatively processed food that uses a decent amount of energy (on par with eggs and chicken, I think). Seek out bulk tofu where and when you can, and make it a once-weekly treat.