The gentleman who trims our citrus trees has an interesting way
of doing business.
The gentleman who trims our citrus trees has an interesting way of doing business. When we notice that the lemon and orange trees are getting a little tall, their lanky branches resembling a helter-skelter scarecrow, we call him. Most of the time, we have to leave a message: “Hi. This is the Derrys in Gilroy. The citrus need a trim. Thanks. ‘Bye.”
We don’t actually expect him to call us back. You see, there’s no such thing as scheduling. He doesn’t agree to be here between noon and four on a certain day, he won’t even guarantee between 8 a.m. and 5 p.m. We don’t know the day. Or the month, really.
We just tell him things look a little raggedy, and we know he will show up when the time is right. One day, we get home and look through the window and our formerly shaggy trees are trimmed – perfectly. Not too much and not too little. Just what they needed in order to look full and beautiful, shield the view of our neighbors’ houses, and produce beautifully sweet oranges and pucker-up lemons for the rest of the season.
I’ve learned just to trust our citrus guy. And I was thinking about him this morning as I was rummaging around in my cookbooks, picking out recipes, eating one of our sweet oranges and listening to the radio. News of the war is everywhere: attacks are raging and the first men have died. Some are being held captive. Young men and women from all over our country, and from Gilroy, have amassed in Iraq to take on one of the most deceptive and cruel world leaders in decades.
And here, there are personal challenges, too. My uncle has cancer and is preparing for chemotherapy in Colorado; I bought him a funny hat, to cover up his hair loss and my lack of power. My friends’ grandson is in Kuwait and they wait for news. And hope for a quick end to the war so that our troops will be out of harm’s way.
I pray about all of these things – the war and my family, the families of my friends and my own personal challenges – and sometimes think I am talking to a brick wall. I wonder, is anyone listening to me? Does anyone hear the hope? Do our voices disappear the minute they leave our lips?
My frustration says yes, our words, our hopes have no power. But my heart believes otherwise. I believe our troops need our prayers, as they take steps to help others in the world. I believe a cloud of accumulative good will rises above people who try to take the higher ground. Constructive actions, step by step, can lead us toward our answers. But then, we must simply wait and trust and believe and share in the power of persistent, positive attitudes … and faith.
Like the citrus guy, there’s no such thing as scheduling when it comes to life, love and war. There is no guaranteed time of arrival for an answered prayer. We will not know the exact day or month … or maybe even the year. We just have to believe that the right answer – however challenging – will come to us and to our nation.
What can we hope for? Sweet oranges, bittersweet lemons. The fruits of trees trimmed at just the right time, but a time we cannot control.
• In the meantime: You might want to make a loaf of this comforting, tangy lemon bread, from the Williams-Sonoma Kitchen Library series. It has a delicious and easy topping and is a quick bread, so there’s no rising time involved. Make it for yourself, and eat with a hot cup of tea.
Lemon Bread
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 T. (1 stick) unsalted butter,
at room temperature
1 cup sugar
2 eggs
1/2 cup milk
1 T. finely grated lemon zest
1/2 cup chopped pecans
For the lemon syrup:
1/4 cup sugar
3 T. fresh lemon juice
Preheat oven to 350 degrees. Grease and flour a 1-lb. loaf pan.
In a medium bowl, stir and toss together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture along with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in the pecans.
Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
Meanwhile, make the lemon syrup: In a small bowl, combine the sugar and lemon juice. Set aside, stirring occasionally; don’t worry if the sugar does not dissolve completely.
Remove the bread from the oven and transfer the pan to a wire rack. Using a fork, gently poke the top in several places. Stir the syrup, then slowly drizzle it over the hot bread. Cool the bread in the pan for 15 minutes, then turn the loaf out onto the rack to cool completely. Makes 1 loaf.
• Lightweight dinner: This recipe comes from the cookbook “Best of Weight Watchers Magazine.” It relies on a couple of whole eggs and several egg whites, to cut down on cholesterol. For richer flavor, use a few different types of mushrooms.
Wild Mushroom Frittata
2 large eggs
6 egg whites
2 T. water
1/4 tsp. salt
Freshly ground pepper, to taste
1 T. olive oil
3/4 lb. assorted mushrooms (such as cremini, Portobello and shiitake),
coarsely chopped
1 shallot, thinly sliced
1/2 tsp. dried oregano
1/4 cup shredded part-skim mozzarella cheese
1 T. grated Parmesan cheese
1 T. chopped fresh basil
Beat the eggs, egg whites, water, salt, and pepper in a bowl until frothy.
Heat a medium nonstick skillet with an ovenproof handle over medium-high heat.
Swirl in the oil, then add the mushrooms, shallot and oregano. Cook until the mushrooms are golden, about 5 minutes. Add the egg mixture to the mushrooms, stirring gently to combine.
Reduce the heat and cook, without stirring, until the eggs are set, 12-15 minutes.
Preheat the boiler, then sprinkle the frittata with the mozzarella. Broil the frittata, 5 inches from heat, until the top is lightly browned, about 2 minutes. Allow to stand 5 minutes before serving. Sprinkle with the Parmesan and basil and cut into 4 wedges.
Serves 4.
Nutritional information: 156 Calories, 7g Fat, 2g Saturated Fat, 110mg Cholesterol, 334mg Sodium, 9g Carbohydrates, 2g Fiber, 14g Protein, 103mg Calcium. 3 points (on Weight Watchers program).
• Comfort food: This recipe is comfort food at its best. They’re called “Grandmother’s Beans,” but I don’t know whose grandmother she was. They take an hour and 15 minutes, and don’t skimp on the time. At 45 minutes, they don’t taste like much, but let them go the distance and your tastebuds will be rewarded with smooth, smoky, olive-colored beans. I fixed these last week for the seniors at Wheeler Manor and got rave reviews.
Grandmother’s Green Beans
1 lb. green beans, stem ends removed, cut into 2-inch pieces
2/3 cup water
2 oz. slab bacon, cut into chunks
Salt and pepper to taste
Place beans, water and bacon into a medium saucepan over medium-high heat. Cover and bring to a boil. Reduce heat to low and cook, stirring occasionally, until the beans have turned an olive color and are tender, about 45 minutes. Remove cover and cook until most of the liquid has evaporated, about 20 minutes. Season to taste with salt and pepper; serve immediately. Serves 4 to 6.
Tip of the Week:
When cooking pork, cook to a temperature of 145 to 150 degrees, then let rest for 5 minutes before slicing. Your pork will be moist and flavorful.
Notes from Jenny’s Kitchen
• To toast walnuts, preheat an oven to 350 degrees. Spread nuts on a baking pan in a single layer. Toast, stirring once, until they give off a toasted aroma, 10 to 12 minutes. Watch them carefully, because the high oil content in nuts can cause them to burn quickly, usually right after they are perfectly toasted.
• A busy guy: The widely acclaimed “father of the American potato,” Luther Burbank, developed the Russet potato in Massachusetts before he was 22 years old. After moving to California, he created the Shasta daisy, the nectarine, and new varieties of tomatoes, asparagus, corn, squash and peas, among other things.
“Only love can be divided endlessly and still not diminish.”
~ Anne Morrow Lindbergh
