My favorite view in Colorado can be seen through our North-facing upstairs bathroom window. In the morning, when it has snowed overnight, I sit on the counter and press my left cheek against the cold pane to watch the colors change to the East as the sun rises over white roofs and lawns. Snow, I have discovered recently, has the same sort of reverent, sweeping effect on my spirit that the ocean once had. It is snowing now as I write this from the bathroom and if I’m lucky it will stick through the morning. Shaun is on a work trip for a few days and seeing that I have the day off tomorrow, and to myself, I will make a pilgrammage to the park and make snow angels again along the running path for the walkers and runners and lovers. They are strangers whose lives I will never know yet somehow always know. For the beautiful, radiant young souls who were taken from this earthplane too soon, I will lay my head back in the snow, next to my angels, your sweet too young angels, and look to the sky to say thank-you a million times for my full and undeserving life. I will blow out my candles for each of you next week with tears in my eyes for every painful, awkward, surprising, perfect moment I have been given and you have been robbed.
“I closed the box and put it in a closet.
There is no real way to deal with everything we lose.”
― Joan Didion, Where I Was From
Persimmon Oatmeal Cookies
From Margie, the mother of my childhood friend, Kelly, who grew persimmons and made the most marvelous and memorable cookies. Thank you, Margie, for graciously sharing this recipe with me and the world. Adapted from “Use and Enjoy the California Persimmon” University of California Cooperative Extension, El Dorado County.
1 ½ cups Whole Wheat Flour
1 cup Brown Sugar
½ Teaspoon Baking soda
1 Teaspoon Salt
¼ Teaspoon Nutmeg
¾ Teaspoon Cinnamon
½ Teaspoon Cloves
¾ cup butter
1 Cup Hachiya Persimmon chunks
1 ¾ cup Rolled Oats
½ cup chopped pecans
Sift together flour, sugar, soda, salt, nutmeg, cloves, and cinnamon into mixing bowl. Cut in butter. Add egg, persimmon pulp, rolled oats, and nuts. Beat until thoroughly blended.Drop by teaspoonfuls, about 1 ½ inches apart on ungreased cookie pans. Bake in a moderately hot oven (350F) about 15 minutes.