It All Catches Up With You @ Sitting on a Part of the Couch on the Front Deck, Bellingham

It all catches up with you: moments, memories, meaning.

We decided to delay our departure a day to give a nice 24 hour buffer, prevent stress and maximize efficiencies and time along favorite coordinates.

I got a chance to properly pack the rental van, pack lunches, pack coolers, make a cat hut / cat fort and as the house emptied, I would have these moments where my eyes swallowed the bare floors or the sunset and see them in both the first way and the now way.

I remember my first visit up here and being confused; not only by the obvious task of looking for things in a new kitchen but also in wondering why he had so many things of baking powder.

Now, the kitchen is organized by my handiwork and, although David still tends to have multiples of things, that no longer confuses me. I know how he operates and how, for him – it’s easier just to buy it and have it than to make a list and take inventory before leaving the house.

(Multiply that by the fact Kara (11 year old step daughter) bakes and he grocery shops as a sport; you get a lot of cinnamon, vanilla extract and baking powder.)

Anyway….

There is a picture of him that I took putting our to go coffees together before my early morning flight out after that first visit up here. It’s my favorite – I remember thinking “he is so handsome” and “I like his style” and “I’m proud of him”.

It’s hard for me at times to see him leaving Washington. He loves it up here, he just moved up here two years ago, and I know if we could root here we would grow something we both are so intrigued by.

That being said, I really truly know that we are still actively rooting – regardless of city. And I really truly know what we grow is very intriguing. Lastly, I believe leaving here does not negate the very cool, very whole hearted thing he did moving up here two years ago.

David continually shows his kids, me and now my daughters a generosity and a willingness that births adventure. I think he shows a boat load of patience, creativity and ethic that fruit a home.

He “gives” more than he “sacrifices” and I found myself moving through the house I know now like the back of my hand feeling this “wow he really loves me” feeling.

I think, when you’re going through major change, and you’re really present and feeling it – you don’t always realize the summation of what is occurring.

Baselines tend not to be minute by minute play by plays. But they *do* happen and all the sudden you’re in your boyfriend’s kitchen as his wife, you’re packing his family as your own and you know the trust between you is green and ambient and maybe even a little psychotic in its love.

Some college kids bought a tv off of us and David took $ off to have them move the couch out for the neighbor to grab. And so we picnic’d on it :)
I’ll remember this forever – back when we had no idea “how it was going to work”, just that it “was working” :) ✌🏼

The More I Sit Here @ Deck Again on a Good Hair Day – Bellingham

The only thing about the house here in Washington that is like a thing is that we are up high and can look over and down onto our neighbor’s backyard.

Gordina – a house back and over – has a lovely garden with an enviable rosemary bush raised up in the pnw sun and veggies all year round under tinted weathered prayer flags. She doesn’t live right behind us though.

A young family does.

I look over and see chairs in random spots, that their gymnasium was moved, toy miniature everything galore and actually I think like 3 slides. On nice nights when we are all living that pacific northwest life, eating outdoors or with windows open, we are within ear and eye shot of each other.

I write out here. Sit out here. Close my eyes out here. Work out here. And I have noticed lately that their baby is probably teething. Or growing. Lots of baby cries.

But the more I sit here, I am also noticing how extremely patient the mom is. Sigh.

Deep breath and smile.

I think she must be a really good mom.

She must be – I can tell by the lack of anxiety in the air that she doesn’t let the fact her neighbors can hear her child carrying on put pressure on her to “fix the child”. I think she knows deep down she simply has a baby and they – simply- are crying.

Unlike most mothers I know who hush their babies to the self detriment of their own sanity, I am pretty sure this mom is like cool with reality and knows she is not annoying me.

Additionally, I have been out on the deck a lot lately. August in Washington is like perfect satin jambinos after a salt bath soak and a face massage; so relaxing and happy stupor inducing. The more I have been here, the more I notice when they are not in their yard.

I wonder sometimes if it is nap time. Or if she is cooking.

I wonder if they went for an outing and I picture them at the bay or on a hike or at the market.

Maybe they went to Target and, if that is the case, I send prayers and helpers.

One of my favorite things about being a spiritual mom is remembering I can send helpers. A woman I studied with a couple of years ago in yoga teacher training told me I was a white witch. I thought nothing of it but then when I close my eyes and bring a person to the center of my mind (like my friend right now who is waiting to give birth) and send supreme love and guidance and comfort and help and support and strangers to offer pieces of gum or cashiers to smile in just that way – I think maybe I am magical.

Wouldn’t mind it :)

Sighhhhhh… the rental lady just left here and the papers are signed to list the house to rent. David looks handsome and is probably getting ready for me to fix dinner. I am super excited about progress on perfecting pizza dough. So we are doing greek pizza tonight. But with goat cheese and not feta. Yum. Can’t wait.

The breeze is so nice, I just want to stay in this cradle of an afternoon sun forever.

But. Kalamata olives are calling my name.

One more glance back and over the fence. Smiling. Hope she is doing good with her little ones… wherever that mama is…

Lemon Curry Corn Chowder: The Actual Recipe

Base:

Melt 2 Tablespoons of butter, 3 – 4 drops of liquid smoke and a couple lugs of olive oil on super low while you cut up the beginning of your base.

Mince two gloves of garlic and half of a jalapeno. Dice 1/4 red onion and 1/4 yellow onion, half a red pepper and two small carrots. Add that to the butter and oil, keep on super low so you don’t feel rushed. Stir around super good. Add a little bit of thyme so it starts to smell like you know what you’re doing.

While the base is starting up, cut up half a sweet potato and start to husk your corn.

When the corn is husked, go and add about a tablespoon of yellow curry  and the sweet potato into your base and let it mix well. Let that warm all together. It should taste really good and be encouraging. Add a little white wine if it looks at all dry. Or broth or water.

Shave the corn off the husk with a sharp knife and put it in a big bowl. Put a splash of chardonnay and a pad of butter and 2 tsp of celery salt in with the corn and mix. I was wanting the butter to coat the corn and have it somewhat evenly coated.

From there, put the corn in with the base and add a cup of water. Keep on low and preheat the oven to 400 degrees. Put a cast iron skillet with some olive oil in while it preheats.

Potatoes:

With the oven preheating, cut up 2 yukon gold potatoes and 3 – 5 smaller red potatoes. I just kept cutting till they were bite sized. I’m sure professionals have a word for this. Toss those with 2 – 4 tsp thyme,  1 tsp of cinnamon and a little liquid smoke, a splash of wine or oil, some lemon juice, and coat them.

Once the oven is preheated, your base is still on low, put the potatoes in the skillet. Roast them until they are some what cooked and some are brown. The salt in your chowder will come from the potatoes so salt generously to aide in their roasting and flavor the chowder.

I was tempted to go longer and fully roast, but wasn’t sure about that in the chowder. Looking back, it probably would have been even more delicious to do so. Feel free to try that and let me know how it goes.

Once the potatoes are cooked up, add 3 cups of broth (veg or chicken) and 1 cup of white wine to the base, add the potatoes to the base, squeeze a half of lemon into the base and bring to a bowl. Lid it and let it simmer for 10 – 20.

Do a couple of taste tests by dipping some favorite bread in the chowder. Season more or less to taste.. curry, cinnamon, salt, thyme, whatever you want more of… Let it simmer for 10 once you have the blend you want.

When you’re ready to serve it, take half and half (or cream cheese would work) and stir it in until it is as creamy as you’d like. I could have gone creamier, but wanted it to be a little on the lighter side. We garnished with some sliced jalapenos.

Just thought it would be so cool if my daughters made this someday :) who knows.