June 2009

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Elling and Kjell Bjarne are two mentally challenged fellows who, after years of living highly sheltered lives, must make it on their own in this rather poignant and hilarious Norwegian film.  The story follows the men through their introduction at an institution and their entrance into society.  With their tough love social worker threatening the possibility of being forever institutionalized if they fail at city life, the two must learn how to care for their shared apartment, shop for and prepare food, as well as engage in life beyond the confines of home.

The pair are a Norwegian odd couple, Elling is small, clean, and intellectual, and Kjell Bjarne is large (Elling calls him an orangutan), brutish, not keen on bathing, and, well, not so intellectual.  Despite this, they are a good match for each other, bringing balance, tenderness, and light into what are often, at least for them, some very frightening circumstances.  It is a wondrous tale of friendship and men coming of age, each learning, growing, their individual gifts blooming into treasure.

Oh goodness, does it have some marvelous dialogue, too.  Our favorite lines:

“Had I really made a friend without the help of the Norwegian government?”

“I’ll just walk the streets…be a walking target for random violence.”

“Are you spying on me?”  “No, but where are you going?”

Light hearted, fun (We haven’t laughed like this in some time), touching, and with an appearance by a rather lovely 1958 Buick Century (“Why does everyone know what this car is called?!”), it is really hard to go wrong.

Hello Everyone –

Many, many thanks for all of the well wishes this past week.  It means so very much to me!  I also would like to say that I am actually quite excited by it all.  I finally know what is happening in my body and have a clear plan to take care of it.  Additionally,  Greg and I have lived in this state of pain for so long that it’s become pretty rote.  Just think of how happy and energetic I will be once this is over.  Watch out!

Does anyone remember the Post-It episode of Sex and the City?  Berger, Carrie, and Charlotte start talking about flowers somehow and Charlotte speaks of carnations with disdain while Carrie really likes them.  As you might have gathered by the fact I have them in my garden, and I take pictures of them, I, like Carrie, am also a fan.  I love the color of the plant – that nice green-blue, the myriad shades of the blossoms, and, of course, the sweet and spicy scent (much like my signature fragrance, Fendi – Donna).

Ooh!  The lavender is almost in bloom.  Marcel Proust would be content to know that, quite like a madeleine for him, their scent stirs many memories of French vacations past for me.

The spirea is in bloom and the bees are happy!

They also like the sedum in the parking strip.  It’s so pretty, too!

And now, look closely, yes, another gnome.  This little guy is Pfeiffer, and he makes five.  We have five garden gnomes.  It really must end here.  I thought four was quite enough, but, as it turns out, the hubster has a soft spot for gnomes who smoke a pipe.  Who am I to refuse?

Be well, my friends!

Gratitude

I would maintain that thanks are the highest form of thought and that gratitude is happiness doubled by wonder.

G. K. Chesterton

Goodness me, oh my, are you a lovely bunch of people, pretty and divine and kind hearted.  I do feel doubled over by wonder, too.  Despite the fact that I broadcast my life to the world through this blog, I often feel rather small and invisible (in a good way), stealthily floating through life, touching those I can and watching the world with joy.  Then, with that last post, I felt all of these hearts reaching, in their own tender ways, back to me, with words of support and love.  Thank you, a million times, thank you!

I don’t really know where to begin with this post, as it is not a garden variety topic.  It is kind of serious, a little bit sad, a little bit funny, and exciting too.  I’m just going to jump right in.

The truth is, I have suffered, and quite silently, most of the time, from pretty excruciating menstrual pain for more years than I care to remember.  If that weren’t bad enough, as I got older, the duration of the pain became increasingly longer and l o n g e r until I was in pain more days than not.  The real coup de grace came about six months ago, however, as I entered a new and not so terrific permanent state of pain.   Like Karl Malden and American Express, I never leave home without it, no matter how badly I would prefer otherwise.  Sometimes it is bearable, and I can be my usual cheery and silly self.  Other times, I swear I know what it feels like to be violently stabbed, have my flesh slowly pierced with hundreds of tiny nails, or to sit for hours on a railroad spike, no matter how many ibuprofen or glasses of whiskey I consume.

After more than ten years of small successes combined with big setbacks to combat the pain, I decided it was time to pull out the big guns to get to the heart of the problem (I can be a s l o w learner).   An MRI was ordered, and I dutifully went this past Monday.  The diagnosis I expected was endometriosis, what I got was far more grand.  As my doctor said, “You hit the jackpot: fluid filled fallopian tubes (bilateral hydrosalpinges), hyper engorged ovaries (bilateral endometriomas), a faulty uterus (adenomyosis with a large adenomyoma), as well as pelvic adhesions (no fancy term needed).  It’s no wonder you hurt so much.  For most women, one of these can cause horrendous pain, and you’ve got them all.”  Ouch indeed.  For some reason, the first words out of my mouth in response were, “So my junk is no good?”  A bit bewildered, she said, “Yeah, your junk is no good.”

After a good laugh at my word choice, followed by a few tears and a couple tissues, we got down to business.  Without question, I will need surgery. This will happen some time in July, as my doctor is quite booked up at the moment.  The parts I need most will be salvaged as best as they can, and I will come out of it a period-free, and, fingers crossed, pain-free woman.  Those last bits are the exciting part.

Additionally, the irony of my bad junk is not lost on me, the woman who has never wanted children.  Did I send or receive some sort of message as an eight-year-old?  An interesting question, one for the ages.

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When I was a little girl and had pancakes for breakfast at a friend’s after sleeping over, I always wondered why their mom or dad’s version tasted so much different than my mom’s.  For the most part, they were exactly the same size, shape, and golden hue (though never as fluffy).  Additionally, the syrups tended to be the same, though sometimes I was surprised with a Mrs. Butterworth’s (fancy!) or in the case of Janet Womack’s mom, the use of plain corn syrup instead of the fake maple I was accustomed to.

Finally, after not being able to puzzle it out and always enjoying the pancakes at home over anywhere else (besides Grandpa’s – he used the same recipe), I asked my mom about it the next time she made them.  “Well,”  she said, “they probably use a mix and mine are from scratch.”  “Oh.”  “Yeah, it makes a big difference.”  Indeed it does.  Here is my variation on the recipe that makes a big difference, given to my mom by my Nana, my Grandpa’s mom.  I’ve also included myriad variations at the end – they’re all delicious.

Pancakes from Scratch

1 cup flour

pinch salt

2 teaspoons baking powder

1 egg, separated

1 cup milk

Sift dry ingredients together, set aside.  Add egg yolk to the milk in a measuring cup and stir.  Beat the egg white until it is stiff but not dry.  Mix the dry ingredients and the milk and egg yolk mixture together until smooth (do not over beat).  Gently fold in the egg white, doing your best not to deflate the mixture.  This gives the pancakes a wonderfully light texture.  I won’t insult your intelligence here.  You know how to do the rest.

Variations:

Hungry?

This recipe makes about a dozen 3″ pancakes, though it is easily doubled or tripled.  You can also make a big batch and then freeze the leftovers for a quick weekday breakfast.  Lightly toast them and you’re good to go!

Milk?

You can use any kind of milk here – soy, rice, oat, almond, hazelnut, buttermilk, whatever strikes your fancy.  Today’s photo actually used hemp milk.

Eggs?

I’ve used the Ener-G Egg Replacer with good results.  Since there is no yolk, just whip up the mixture like you would the egg white, though it won’t get as stiff.

Vegan?

Use the egg replacer along with the non-dairy milk of your choice.

Flour?

I’ve made this recipe with brown rice flour, oat flour, whole wheat, all-purpose, buckwheat, gluten-free blends, and every combination.  The results have always been good, though if you go gluten-free or all whole wheat, I’d use more baking powder (1/4 teaspoon per cup of flour) for a little extra lift.

Blue Corn?

Use a mixture of one half corn meal (very fine masa, and it doesn’t have to be blue, though it is the prettiest!) and one half all-purpose flour (or equivalent).

Like Fruit?

Banana?  Mash up a banana (small to medium size) really well (or use a hand blender) and add to the milk mixture.  You can also slice it like the apple below, but make sure the pan is well oiled.  Bananas are sticky.

Apple?  Place a slice or two on the griddle just before pouring the batter over the top, or use 1/4 cup applesauce for every cup of flour.  You may need to cook them a little longer.  Add some cinnamon and ginger, too, they’ll be yummy!

Blueberries?  Add some to the batter, or if you suffer from Colleen style anal-retentiveness (eek!), evenly distribute a small handful over each pancake just after pouring the batter onto the griddle.

Fruit Syrup?

Mix whole berries, chopped fruit of virtually any variety (fresh or frozen, though not banana), or a combination into a sauce pan.  To that, add water or fruit juice (apple or white grape are good neutral flavors, orange for contrast), about 1/2 – 2/3 the volume of fruit.  Mix in some cornstarch (usually about 1/2 to 1 teaspoon for every cup of fruit) with sugar or whatever sweetener you use (to your liking) and heat until thick and bubbly.  Add a little vanilla or almond extract and butter.  You can also add a little ginger and/or cinnamon – especially good with plum, peach, and apple syrups.

Peanut Butter?

Spread some on your pancake just before pouring your favorite syrup over the top.  This is especially good with the banana variety.  Elvis would be proud, too!

Pumpkin?

Add 1/4 cup pureed pumpkin (canned or homemade) for every 1 cup of flour  along with cinnamon and ginger, and you’ve got a fall hit on your hands.  Sprinkle with toasted pecans and hot damn – delicious!

Enjoy!

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