
We're going to Georgia for a week, to see our families. We're going to surprise my father-in-law for his 70th birthday.





This is something I've been thinking about ever since I read it yesterday. It's from The Journals of Alexander Schmemman, in the entries for December 3 and 26, 1976:
"Joy is not one of the 'components' of Christianity, it's the tonality of Christianity that penetrates everything--faith and vision. Where there is no joy, Christianity becomes fear and therefore torture. We know about the fallen state of the world only because we know about its glorious creation and its salvation by Christ. The knowledge of the fallen world does not kill joy, which emanates in this world, always, constantly, as bright sorrow.
“This world is having fun; nevertheless it's joyless because joy (different from what is called "fun") can be only from God, only from on high--not only joy of salvation, but salvation as joy...”
"The power of sin is not in being tempted by obvious evil, but in the imprisonment of the heart in all sorts of little passions and in the impossibility to freely breathe and live. To fight this prison, it is not enough to advocate to piety and prayer. Piety can be, and often is, petty, and prayer--self-centered. The same question arises, about the treasure of the heart, about joy. Without joy, piety and prayer are without grace, since their power is in joy. Religion has become the synonym of a seriousness not compatible with joy. So it is weak. People want answers, peace, meaning from religion, and the meaning is joy. That is the answer, including in it all the answers."
Of course, you have to take that in context. It's joy in Christ. And it's joy, not giddiness. But what else could we possibly want? And what do we have if we don't have joy?

Last night we went to see the new J.M.W. Turner exhibit at the Metropolitan Museum. The Metropolitan Museum is possibly my favorite place in New York City. Our first apartment was only a few blocks from it, and I bought a membership so that I could take three-year-old C.Z. there for an hour at a time. I'd let her lead my around by the finger, and often she'd take me to the Venetian Rococo bedroom, known affectionately as "the flying babies," because there were gold putti all over the ceiling. Old ladies would smile at us. Fast forward ten years, and I have a teenager who, despite insisting that painting is Mom's thing, knows a decent amount about art history.
Anyway, this exhibit is one of those once-in-a-lifetime opportunities to see a substantial selection of his paintings on this side of the Atlantic. (Though out of about 900 paintings, these are hardly the majority.) When I go to one of these enormous Metropolitan Museum shows, I try to pace myself, only spending a short amount of time in each room so that I get to see the overall layout of the exhibit and decide which rooms I really want to concentrate on. The problem with this exhibit was that I got wrapped up from the first room and totally forgot about pacing myself, so that by the end, I was too exhausted to appreciate some of the best paintings. So, I guess I'll have to go back.
I don't pretend to be either a Turner expert or a skilled writer about art history (and I'm not scathing and ironic like the writers for the NY Times), so I'll just give my sketchy impressions, sort of mental notes on first sight: Turner adapted his watercolor techniques to his oil paintings, rubbing and scumbling (adding a lighter color to the surface so that the layers underneath show through) and working in washes, which fed into his revolutionary ability to paint lighting effects. One could see this first hand in the presence of the paintings, particularly in the unfinished ones. (Unfinished paintings are such a help to artists, who want to learn not just about context, but also about technique.) He was daring enough to put the sun directly in his paintings, not off to the side somewhere. It's fun to look at the paintings from an angle and see where the paint, usually white or yellow, is built up.
He experimented with color, even with individual pigments, like a scientist. His palette tends surprisingly to primary colors. His clouds have a certain skilled quality of brushstroke like that of a Chinese calligrapher. You can't pretend to have that skill if you don't, because the evidence is in the stroke. His human figures don't have this quality. He adds them, usually in great masses, for the sake of drama, but you can tell he doesn't feel as excited about them. They're clumsy compared to his clouds.
His choice of subjects is guided by his interest in the power of nature, what 18th and 19th century artists would have called the Sublime. There's lots of disaster, lots of shipwreck, mountain cragginess, storm, smoke and fire. The sublimity and the color go hand in hand after about 1828, because somewhere along the line (likely in Venice) Turner discovered that clouds and smoke created fabulous color effects. The effect, not surprisingly, is Romantic.
I like to read Paul Johnson for information about Turner, because Johnson is a frustrated painter himself, but he's also a historian, so he knows both technique and context. Here's what Johnson has to say about Turner:
His Regulus, painted in Rome in 1828, had its lighting scheme completely transformed by Turner on the walls of the British Institute in London, watched by an astonished Sir John Gilbert. "He was absorbed in his work, did not look about him but kept on scumbling a lot of white into the picture--nearly all over it--The picture was a mass of red and yellow in all varieties. Every object was in this fiery state. He had a large palette, nothing on it but a huge lump of flake white; he had two or three biggish hog-tools for work with, and with these he was driving the white into all the hollows and every part of the surface...The picture gradually became wonderfully effective, just the effect of brilliant sunshine absorbing everything, and throwing a misty haze over every object. Standing sideway at the canvas, I saw that the sun was a lump of white, standing out like the boss of a shield."
We have considered Turner's technical approach at length because he had more effect on other painters, in the long run, than any master since Rembrandt and should be seen as the ultimate progenitor of the modern movement in art. His craftsmanship has to be emphasized, but it should also be grasped that the dynamic of his art was strongly intellectual and emotional. Like Beethoven he was little educated outside his craft, but he read widely all his life, seized on ideas, thought about them, transformed them, and applied them in his art. Modern research has revealed that the literary and intellectual content of his work is much greater than hitherto supposed.
...Almost from the start Turner was adventurous in using color and depicting light. By 1810 he was credited with founding the "white school," which waged war against the browns and sepias of the classicists and moved decisively into the upper range of colors...The supposedly radical Examiner referred to his "intemperance of bright color. The Literary Gazette accused him of replacing "the magic of nature" by "the magic of skill," when, in fact, he was trying to do the opposite and use truth to destroy artificial conventions.
--Paul Johnson, Birth of the Modern, p. 623-624
I just like to stand there and admire his ability to layer paint.
Here's the NY Times review.
Above Photo: Joseph Mallord William Turner (English, 1775–1851) The Burning of the Houses of Lords and Commons, 16th October, 1834, 1835 Oil on canvas; 36 1/2 x 48 1/2 in. (92 x 123 cm) Philadelphia Museum of Art, The John Howard McFadden Collection. Photo courtesy of the Metropolitan Museum. More images at www.metmuseum.org
Since I like this blog for day to day stuff, but I get to keep the .mac one until early March of next year, I've decided to use it for photo vignettes. (It's great for photos.) It may be a decidedly eccentric blog...
Morningside Family at .mac (or MobileMe, if you prefer to be up to date)
I'm not sure how the Gibsons' upscale house makes me feel about the fact that their ribeye is $23 per pound, but this is a very interesting article on New Yorkers who start midlife careers as organic farmers. I've bought from both Grazin' Angus Acres (not the ribeye) and Flying Pigs Farm.
"I think you get so much better awareness with this life, " Ms. Flanagan [an attorney who is trying her hand at a goat cheese farm] said. "You take things like heat and water a little bit more for granted in a metropolitan area. Whereas out here it's a daily challenge. You come to appreciate what's really necessary to keep life's necessities going."

The high season is starting at the farmers' market near us, and if I'm not careful, I go overboard and "buy the farm." I think I overdid it just a little today. Tomatoes are starting to make an appearance, lettuces are popping up, and now the fruits are abundant--the strawberries are gone, but the blueberries are still holding their own, and they've been joined by cherries, peaches and apricots. Oh, and the CSA had corn yesterday! Corn and tomatoes make me a little emotional. Must be memories of eating dinner (Southern for lunch) at my grandmother's.
I've been doing two things in the kitchen today: The first was making Yumm! bowls with a Yumm! sauce recipe that Susan had found. Cafe Yumm! is where we ate lunch in Eugene, OR every chance we got while on vacation. They sell the sauce, and I wanted to buy a jar, but with today's air travel constraints, it just didn't make sense. So I determined to imitate it the best I could, and Susan sent me a recipe she had found. I think it turned out pretty decently from what I can remember, though a little too runny. Next time I'll use less water.
If you want to try it, here's the recipe. It's someone's approximation, so if you're familiar with the original, it may not be all you imagined, but I think it's close enough:
Original Yumm! Sauce:
1/2 c. oil (I used canola)
1/2 c. almonds
1/3 c. nutritional yeast
1/3 c. garbanzo beans
1/4 c. soy beans (These seem to be hard to find. Some people have used 1/2 c. tofu, and I used black soy beans)
1/2 c. water (I'll use less next time)
1/2 c. lemon juice (about 3 lemons, or a little more)
2 garlic cloves
1/2 t. salt
1 t. curry powder
Blend nuts, beans and oil in a food processor. Then blend in yeast and liquids one at a time. Puree until smooth.
(It doesn't say when to put in the garlic, but I think it belongs in there with the nuts and beans. And Susan, you were concerned about the amount of curry. Did you ever try it, and if so, what did you think?)
Cook some brown rice while you're making the sauce. This goes on the bottom of the bowl. On top of that, put a layer of black beans, then the sauce, and then whatever toppings you want. The ones I remember from the restaurant are: cilantro, avocado, black olives, cheese, tomatoes and sour cream.
Here's what it looked like:

The second thing I did in the kitchen was an emergency refrigerator cleaning. Yup, it's that time of year when, if you're not careful, old CSA veggies get pushed to the back of the refrigerator and lost. The problem is compounded by the local food practice of putting produce in whatever bags you happen to have, most of which are opaque. That can be really counter-productive when you're looking for that green pepper that you just know you bought a few days ago and you need it for spaghetti sauce right this minute! I'm also trying to store leftovers in jars or reused containers instead of plastic bags, which means that if you open my refrigerator right now, you see lots of bowls with saucers stuck on top, and lots of reused jelly jars. Things were falling out every time I opened the door. This should not happen in a family of three!
So, what did I do? After cleaning out a few items that I thought just needed to be pitched, I got office file labels and labeled the bags. "Corn--use right away. Basil--for pesto." That sort of thing. We'll see how well that works. If anyone has a better idea, I'd be happy to hear it. Farmers' markets also sell lots of herbs that still have the roots attached, so I put those in glasses of water and put whatever transparent bags I have over the top. They seem to keep a lot longer that way. And I stacked a lot of things or found smaller containers for them. Our refrigerator still looks, well, eccentric, but at least it's in some kind of order, and I know what's in it. But by the time I washed all the emptied containers and Yumm! sauce dishes, that job had taken a good hour.
That's enough time in the kitchen until, oh, say 5 p.m., so I'm going to do some reading or desk work for a while. I'm very glad we get to spend the afternoon at home.
***
I'm back in the kitchen, for the evening, and think I'll add another farmers' market food idea, because I had a sample and it was really good! (And also because I need to write it down somewhere.) It was a salad using very fresh snap peas (by which I mean shelled peas, in case there's regional difference in terms), mint, basil, red onion, and arugula. There wasn't too much arugula, so it wasn't a very leafy salad. Most of the leaves were about the size of the mint. The dressing was vinaigrette. Delicious!
I have always liked what Carol Dweck has to say about motivation and intelligence, so when I read this article in the NY Times this morning, I was nodding along in agreement.
“Society is obsessed with the idea of talent and genius and people who are ‘naturals’ with innate ability,” says Ms. Dweck, who is known for research that crosses the boundaries of personal, social and developmental psychology.
“People who believe in the power of talent tend not to fulfill their potential because they’re so concerned with looking smart and not making mistakes. But people who believe that talent can be developed are the ones who really push, stretch, confront their own mistakes and learn from them.”
Yep, it's summer alright! When I walked out the door this afternoon, it was 92 degrees. And this being New York, the dewpoint was high, too. But what I mean by summer day is not just the weather. I also mean, what happens when you're not up to your eyeballs in activities, and even the state doesn't expect you to "do school"?
I have been relishing this summer. I don't have a strict starting or stopping date for homeschooling anyway, so I just have a couple of light expectations to give structure to the day, and we try to use our time well. C.Z. practices violin and has a lesson once a week, and I expect her to read and write a little each day. We've been watching some Teaching Company tapes when we feel like it, and she's been doing a lot of baking. But for now, no camps, no outside jobs, and no organized activities. We're living.
(This spacing is the blog's idea, not mine.)
So, what happens when you're just living? Well, this morning, I got up at 6:30, fixed Bob and myself some toast and coffee, and we talked about some news among the extended family. I answered an e-mail asking for help while a mom is in the hospital, did a quick scan of the headlines, and discovered to my surprise that my .mac blog was working again.
Soon C.Z. was up, and volunteering to make challah French toast. She'd been making challah until 10:30 last night, and was excited to see how it had turned out. But the kitchen was a mess! So after the French toast, she took one loaf to a neighbor, and she got started cleaning the kitchen. She cleaned it, and cleaned it. I don't think she was thrilled about that part, but she knows it's a necessary part of being allowed to bake, so she tolerates it. But Bob and I said no more late nights in the kitchen (she'd made kefir the night before), because it heats up the house and makes her tired the next day. C.Z. wore her new T-shirt from Pearl Bakery today, which was appropriate. (It looks just like the one in the link photo.)
I got Bob's clothes and lunch ready for work. I was on call to help an elderly neighbor (this is another somewhat funny story in itself), but she didn't call. I tried to have Bible reading/prayer/journaling time, but everyone was up and kept talking, so perhaps I waited too late.
C.Z. finished the kitchen and started practicing. Pretty soon I heard Kreisler's Tambourin Chinois, by ear. "Oh, did Mialtin assign that?" I asked casually, knowing perfectly well that he hadn't. Deep sigh. Back to etudes. But there was some Mozart, too.
I vacuumed, cleaned up the kitchen some more, and started scrubbing tiles. We have a tile counter which isn't in good shape, so it takes a lot of maintenance. I scrubbed until well after lunch (Fage yogurt with blueberries). While I was at it, I cleaned most of the other surfaces in the kitchen. I'm trying not to use bleach. I'm also trying not to use so many plastic baggies, but I kept finding dirty ones and having to throw them away. Note to self: Figure out a better way to store table scraps and sandwiches!
C.Z. cleaned herself up and did some reading. She's close to finishing The Adventures of Sherlock Holmes. She told me that Susan's daughter Melissa had been dismayed to realize she hadn't read any Redwall or any other Joan Aiken than Wolves of Willoughby Chase (which we both enjoyed), and since we had to go to the book store anyway, we made plans to remedy that.
Incidentally, does the image below look suspicious to you? Looks like a hip check to me! (If you have no idea what I'm talking about, don't worry. It's a vacation joke. But C.Z. wants credit.)
I did some planning, made lists, went to the grocery, and we went off to CSA pickup. First, however, we went to Bank Street, to get a friend a birthday present. We also came out with this:

I sent C.Z. home with our CSA share (we tried ordering meat this time, too), and I stayed to volunteer. For the next two hours, I filled crates, stacked them behind the building, helped people find their meat orders, and made friends with the other shareholders and people working in the building. I talked to the man who ran the CSA location, a Columbia grad student in conservation biology who said he might be able introduce C.Z. to an ornithologist or two. Nice guy! During lulls, I found recipes in Local Flavors that used my share items. The chef who works in the burrito kitchen (long story--there's a lot going on in the church building where the CSA pick up is) walked through and said, hey, Local Flavors was his company name, and he used it because it worked in Spanish, too. But he still gave us some chips to munch on. I even met a runner whom we've been seeing around Central Park since C.Z. was three! Turns out he's a running coach. Well, we thought he looked serious. I also figured out that my idea of "small handful of basil" and others' idea of "small handful of basil" varies by quite a bit. That could explain why there was hardly any basil left when I showed up last week! (Note to self: Show up early if you want basil.)
By the time I got home, it was late, and I was tired, hungry, and had blisters. But I'd had fun! C.Z. was doing her second practice, and had been making pizza dough (with a trip to the upstairs neighbors for a critique, apparently). We both journaled for a while, and chopped up pizza ingredients in between sessions. And C.Z. made a birthday card for her friend. Here's the pizza, right before it went in the oven. Dinnertime!
We may not have a yard in Manhattan, but we have a roof deck. It's cool and breezy up there on summer evenings, and that makes it a great place to entertain guests, have dinner with your family, or just spend some time alone (in the New York sense).
This weekend, as I was figuring out how to use my new cookbooks and use up my CSA vegetables all at once, I went up there for some oregano, and found it empty. That gave me an idea--Saturday night dinner on the roof!
Now in all honesty, I didn't even start looking at the cookbooks until 5:30, and even then, I got was a little absent minded, so it took me a long time, and two trips to Garden of Eden, to prepare this dinner, and it wasn't ready until 8:30. As we were going up with our dishes, we met another family on their way down. (There's a sign up sheet if you want to guarantee yourself a table, or avoid a party of 30, but no one minds another family eating dinner. We might even join them!)
The entree was Grilled Tuna with Grilled Bread and Aioli from Alice Waters' The Art of Simple Cooking, only I made the salsa verde variation, using swordfish from the farmers' market, and since my other dish had bread, I omitted it. Do you think I could have changed that any more?
The salsa verde was quite good, and Alice Waters recommends substituting some marjoram for the parsley with tuna, but I didn't use tuna, or have fresh marjoram, whereas I was running over with flat-leaf parsley, so I used that. It was delicious!
Salsa Verde
1/3 c. coarsely chopped parsley
grated zest of 1 lemon
1 small garlic clove, chopped very fine or pounded into a puree
1 T. capers, rinsed, drained and coarsely chopped
1/2 t. salt
ground pepper to taste
1/2 c. olive oil
Let sauce sit for a while to develop the flavors
What could be more simple? Well, I forget to chop the capers before dumping them in, but it didn't seem to hurt any. Here's Bob setting down his empty plate:
I also wanted to use all that broccoli and broccoli rabe in my refrigerator, so I decided to try the bruschetta by the same name from Deborah Madison's Local Flavors. If I felt flippant, I might call this Southern greens on toast, but it was better than that. The country bread held up even with the juices, the greens were flavorful with oregano, vinegar and pepper flakes, and the melted slice of mozzarella gave it just the texture boost it needed. I took a photo of this one!
We had some local peaches with creme fraiche for dessert, and then sat out and enjoyed the breeze. We really ought to do this more often!