Articles by Colleen

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I peer out the window as the car pulls up in front of the house, five humans tumbling out, tired and travel weary.  I am weary, too.  I wonder what might become of this weekend.  Mere days before insides will literally be taken out, via three small incisions.  That point continues to be emphasized.  Three small incisions.  No one has to know.  But they do.  I am a truth teller, truth sharer.  I can’t help myself – the girl can’t help it.  Well, mostly.

I keep from my friends that I am terrified of three young things in my house, onto my furniture and floors.  They laugh and smile and one cries, uncertain of this under a red roof house.  It’s okay; sometimes fear lives here, too.  The bear is broken, and the fear is replaced by something softer, lighter: joy.

The trio makes eager, thumping sounds as they descend stairs.  Their voices carry, and they like the television loud.  I see their small bodies, clothed in character jammies.  I remember Underoos.  They happily munch cereal and watch the birds and bees.  One night under a red roof under their belts, a beautiful, hot day ahead of them.

The day whirls and twirls, a burger at the outside diner, an old friend and a boy whom I once knew crawling, not talking.  Now his words and thoughts roll and rock as steady as a boat at sea.   His hair is long, nearly covering his eyes, though his mother’s eyes, too, that brilliant, beautiful blue.  They both look at me, but, for the eyes, it’s really just like one.  Oh no, I’m late!  I’m late, for a very important date!

My mush mind is home again, and we dash to THE appointment.  The one that spells s-u-r-g-e-r-y.  There is a lot that will happen and other bits we sincerely hope not.  I take a tissue, but only squish it in my hand.  I  d o  n o t  c r y.   I am not afraid.  It is almost here, and I am not afraid.  There are marvelously beautiful people that surround me: doctors, nurses, family, and friends.  They make phone calls, send beautiful cards, give giant bear hugs, write sweet comments, all brands of love to keep me afloat in appreciation and wonder.

Milestones.  Triplets frolic in a fountain.  A sweet boy sits on my lap.  Dinner at the Country Cat.  A tooth is lost.  My heart is broken apart by the love of small children.  We sip cocktails and eat splendid food.  Drowsy adults talk until there are no words left.

Morning comes.  We eat and scurry.  Our caravan climbs the hill to Forest Park, vistas and trails await us.  Green and lush, filled with voices of excitement and a hush that is wonder.  A giant banana slug.  Spiders. Ferns. Birds.  We search for the letter “K.”

More hugs and a departure.  The house is quiet, and we wait.  Tomorrow is the day.

A new inner-scape…

Lots of rest…

Peace and beauty all around.

My surgery is on Tuesday.  Please think good thoughts!

Love and kisses –

Colleen

Summer

Summer –

time of perfect days,

long and joyous,

sun high over the horizon,

heady scents on the breeze,

a smile of contentment on my lips.

Colleen Sohn

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Ahh, another deeply satisfying Facebook reunion.  I’ve known Gretchen since elementary school, and for anyone interested in the math – that’s more than thirty years!  She came into town on Monday for a business trip, and we were lucky enough to eat lunch and spend the afternoon together.  It was a whirlwind of Porque Non?!, VooDoo Donuts, and Northwest 23rd, including the least welcoming greeting from a fella who’d had one too many, or perhaps, not quite enough.

I’ll admit that I was a little nervous about our visit.  Gretchen and I had always been on the periphery of each other’s lives.  We knew the same people, but ran in different circles – she was a cheerleader, played softball, and sang in choir.  I wasn’t terribly athletic, only sang in the car, and had, let’s just say, slightly less mainstream pursuits.  What might we talk about besides the weather and beautiful Portland, Oregon?

I turns out, a lot, and the conversation came so easily, too.  In fact, we talked (and laughed) so much that my throat is still sore.  Of course we reminisced about all the people from school, but the highlight, at least for me, was really learning about Gretchen as a person.  She’s had her share of heartaches in the years since high school, but in no way have they diminished her intelligence, empathy, caring, or passion for life.  I had always thought she was pretty, but now, I know she’s beautiful, inside and out.  I’m really looking forward to our next thirty years of friendship!

Nocino

A few weeks ago, while noshing on a salad at the New Season’s deli, I read an article in MIX magazine about a couple who throw a Nocino making party every summer.  I felt a pang of envy as they described it – bringing friends together to have a barbecue and shake the backyard walnut tree to gather the green pods before mixing it all together to make the beginnings of a delicious liqueur.

Frankly, it made me wish we had kept looking for a country home, one where we would have enough room for a walnut, hazelnut, another apple, another cherry, as well as more blueberries, raspberries, and whatever else my heart wants to grow.  I know I like city life too much for that, but if I could find a way to squeeze in a couple of nut trees, I’d be one happy camper, and not just so I could make booze.  As much as I’ve written about it lately, I’m no lush.  Maybe there are dwarf varieties?  I need to do some research.

Anyhoo, to the nocino.   It sounds like it is right up my alley – highly flavorful, a little sweet, always good, like the  tawny port, sherry, Galliano, and Absinthe I adore.  I enjoy having a very small glass (the hubster teases me about this), sipping it over the course of an hour.  I let the liquid sit on my tongue, imbuing my mouth with goodness before it warms by throat and belly.  I am also big on making Kir, a white wine (or the Royale with champagne) and liqueur mixture very popular in France.  Practically every restaurant and bar serves it, and we’ve had many varieties – the typical black currant, as well as raspberry, peach, and chestnut.  Oh so delicious and summery.

So when we had the rather good fortune of coming upon a walnut tree at a park on our adventure this weekend, I was tickled pink.  I wouldn’t be able to have a party on such short notice, but at least I could give the liqueur a try.  We picked what we needed and bought the necessary supplies on the way home.

40 green walnuts, picked early enough so they are easily cut with a knife

2 cinnamon sticks

6 whole cloves

zest of one and a half lemons

2 1/2 cups sugar

1.75 liter bottle of vodka

Rinse and pat dry the walnuts.  Apparently the juice of the walnut makes a permanent dark stain, even though the juice is clear initially.  I wore gloves and grubby clothes and used the underside of my cutting board, just in case.  Cut the walnuts into quarters with a sharp knife or cleaver.  Be careful, especially if you picked them a tad late, like me, as some of them will be a little hard and shoot across the cutting board.  The Italians recommend picking the nuts on June 24th – a magic night before San Giovanni when medicinals are at their peak.

Put walnuts, spices, zest, sugar, and vodka into a large glass container, covering the walnuts.  Cover and shake well.  Store for six to eight weeks, shaking every few days.  It will get darker as the days go by.  Mine is already much darker than when I started on Saturday (it was almost clear).

When you are ready to bottle, remove the walnuts and solids with a slotted spoon, remembering that the liquid will stain.  Strain through cheese cloth or coffee filters into glass bottles.  Cap or cork tightly, and allow to sit for another month or two.  Apparently, if you’ve got the patience to let it sit another year, or two, or even three, it is something quite special.  I think I’ll make my batch to have now and later.

Variations – some call for the combination of orange and lemon zest, orange on its own, the addition of star anise, and vanilla.  The amount of sugar also varies.  I didn’t want mine too syrupy, so I used half a cup less than the average recipe and a little more vodka.  Finally, some recipes say the mixture should be left in a sunny spot, others a cool, dark one.  I opted for cool and dark, so the cats can’t knock it over.  I think it is as diverse and special as the people who make it.  I sure hope so…

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