Friday, January 8, 2010

Baby, It’s Cold Outside

Yes, the snow makes it all pretty and stuff, but it’s punishingly cold out there. The high today was supposed to be around 5; wind chills tonight might get as low as 25 below. This isn’t funny.

I’m still suffering from a cold and/or a sinus infection that I’ve had since the first of the year, and still suffering from laryngitis (which means I haven’t really “spoken” since “last year”). I’m basically hating 2010 so far.

But at least I’m here in my house, which is a pleasure palace of warmth compared to what the world outside is experiencing. Drafty windows? Is it a little chilly in here? Who am I kidding. Look at those birds out there.

The birdfeeder is insanely popular today, and for good reason: Those birds and squirrels are stoking their metabolic rates so that, with the magic of insulation, they can shiver all night long and survive until morning.

That cardinal has no more mass as that can of beer on the sunporch that we had to bring inside, lest it freeze and blow up. Why doesn’t the little birdie turn into a block of ice, like the brewski would?

Humans are in the same boat, only we are smart enough to have figured out how to burn something outside our bodies to keep from freezing solid.

Critters and plants don’t have that option, however. So they have to do other things to survive:

1. Move to warmer climes; migrate.

2. Go dormant or hibernate.

3. Just keep a-goin’; thermoregulate.

4. Don’t survive; die and leave behind dormant offspring so they can carry on life whenever it warms up.


1.

We have examples of each category right in our backyard. In the first category, we most obviously have bird species who have gone bye-bye for the winter, returning to their homes in the tropics or even just the southern U.S., since they only came here to breed, anyway: Orioles, wrens, hummingbirds, catbirds, warblers, tanagers . . . And monarch butterflies migrate south, too.

I think we can also count all our tropical houseplants in this category, as they spend their summers enjoying the sunshine and rain in our backyard, but each winter migrate (with a good deal of assistance from us!) into the warmer climate of our household.

2.

Then there are the hibernators, whose bodies decline to fight hard against the cold. Instead of trying to stay warm and active during the winter, these organisms enter dormancy of various kinds. Our woodchucks grow slothful as the temperatures drop in early winter; they’ve spent the summer building up fat. They eventually creep into their burrows one day to go to sleep and not reawaken until the warmth of spring.

During hibernation, a mammal’s body temperature falls in response to cold, and metabolic processes drop with it. Oxygen consumption plummets, heart rate is greatly reduced, and there can be long periods of suspended respiration. But when temperatures drop below freezing, almost all hibernating mammals have to thermoregulate somehow (that "warm-bloodedness" kicking into gear), or else they would become a block of ice. Thus the fat layer they've built up that can be burned; thus the importance of good insulation from fur, fat, soil, and even snow. All of this is because there’s not enough food available in winter to supply the tons of calories these critters would need to keep warm and normally active. In winter, they simply check out of the system.

Reptiles and amphibians enter dormancy, too, of a different kind. They don't thermoregulate internally like mammals and birds do. Most of them, from toads to box turtles to garter snakes, instinctively burrow someplace low as the temperatures grow colder in the fall. I’m pretty sure I know where the garter snakes like to overwinter on our property; one hole is on our front terrace by the ash tree, another’s in our backyard, where some remains of an old house still moulder beneath ground level. I’m sure there are crannies among that buried rubble where the snakes take shelter, in a group. I think they also have hidey-holes against our stone foundation, especially in the front, which faces south.

Box turtles seem more haphazard about their burrows; as winter closes in, they push headfirst into leaf litter, swimming persistently with their forelegs into the earth; if they’re lucky, they do this in a place where the soil is soft enough to be workable, and the turtle can get a decent amount of cover up over its shell before all this horrible cold sets in.

Although recent studies have shown that box turtles (and some frogs, and numerous other creatures) can have a kind of “antifreeze” in their blood to prevent them from freezing solid and sustaining tissue damage, no doubt many box turtles do lose their lives on these bitter cold nights, dying as they sleep, to become food for the soil, the earthworms, and the hungry scavenger-carnivores once their bodies start to thaw.

But the most obvious dormancies are all around us: The trees, which stand quietly, accepting everything that befalls them; their defense is to drain liquids belowground, below frostline if possible, and then to be flexible enough to bend under the weight of snow and ice, or strong enough to withstand it. Deciduous trees drop their leaves before the snows start, reducing the amount of snow that might collect otherwise. Years where the snow comes freakishly early, before leaf fall, can wreak havoc with broken limbs. Conifers, evergreens, tend to grab lots of snow—but they make up for it in their ability to bend without snapping under the weight.

Some trees, such as ashes, have branches configured in softened Vs that make it easier for precipitation to drip or slide from them toward the strong trunk and onto the ground, reducing the amount of weight to be borne by the branches in the first place.

Less obvious vegetative dormancies occur underground: the daffodils, the tulips, the dandelions and parsley, irises, dame’s rocket, peonies, grasses of all kinds, coneflowers, mayapples, and the myriad of other herbaceous perennials that die clear down to the ground, leaving only dry, withered husks to sink beneath the accumulating snow. Perhaps because these plants disappear so thoroughly from view during the winter, their reappearance in spring can thrill us beyond words.

3.

Into the third category fall ourselves and all the birds that visit our feeders: Those that thermoregulate and stay completely active, burning food, burning fat, or (like us) burning wood, coal, and natural gas to stay warm. We are textbook cases of endotherms; unlike snakes that must warm themselves by sitting in the sun on a warm rock, we maintain our preferred body temperature with our own metabolisms.

Endotherms are like little cottages with a woodstove inside to generate heat, and good insulation to keep the heat in. It takes a lot of wood to make it through a cold winter, but it’s a workable proposition.

We counter the plummeting ambient temperature by respiring, digesting, which produces heat. We burn cookies for heat! And there are other strategies; for instance, we humans, birds, squirrels, rabbits, and others who are awake to see the snow can actively insulate ourselves with nests, and we can increase our collective body mass by huddling together.

Our feathers or hairs fluff out as we shiver, creating a larger pocket of warm air against our bodies—the same as fluffing a comforter. And shivering itself causes warmth, as the rapid contraction of muscles, kinetic energy, produces heat.

True mammalian hibernation is a subset of enderthermy, where the animal burns stored fat to stay alive during its long winter's sleep, but not enough to be active.

There is also a strategy called “regional heterothermy,” where an animal’s body permits its extremities to be colder than the core. To understand the problem, look, for example, at the Arctic hare, which is shaped like a ball, while an Arizona jackrabbit has long legs and ears. In this case, the jackrabbit’s body does a better job of casting off excess heat, while the hare conserves it.

But, in cold weather, heat loss in the extremities can be a serious drain on the body’s “core,” and there are more physiological mechanisms that combat this, allowing the extremities to be a different temperature, but within reasonable limits. One of these mechanisms is called the “rete mirabile” (miraculous net), which provides for a counter-current heat exchange. Generally speaking, in this arrangement, a big artery carrying nice warm blood from the core of the animal passes down the middle of the appendage; surrounding that artery are a network of veins returning the cooler blood back from the extremity. So the blood loses warmth while in the appendage but is warmed before being returned to the body.

In addition to the legs of terrestrial mammals (think especially of hooved animals like deer and horses), this circulatory arrangement is found in the flippers of marine mammals, as well as in the long legs of herons and other wading birds (which helps explain how they can walk around in ice-cold water, without screaming and dancing around in agony).

Wading birds are often seen standing on one leg in the cold water, with the other one tucked up against the body, so only one leg is getting cold. Then you also see birds tucking their bills under their wings, because inhaling cold, raw air can lose them more heat; it’s their equivalent of you wearing a nice wool scarf over your face.

4.

Finally, there are the organisms that simply pass away as summer closes. My beloved argiope spiders (and most other spiders and insects as well) slow down as the temperatures decrease. They can’t feed as quickly, and chances are, their prey items begin to dwindle, too. Being slow and clumsy increases the chance of being chomped by something else. (I think I told you that a big Chinese praying mantis is what did in our argiope by our front door.) (The mantis itself died shortly after, the top of its food pyramid.)

On the bright side for the late Mrs. Argiope, she had left behind some nice egg cases, whose hundreds and hundreds of spiderlings will emerge in spring, like pretty, delicate flowers, to bloom and grow into the next season.

Indeed, insects and many little flowers have a lot in common in wintertime; when conditions aren’t right anymore, when temperatures make them clumsy and rob them of food, when photosynthesis can’t obtain enough light, when their delicate tissues can’t withstand freezing—they simply wither. They die. It’s their seed, their eggs, or sometimes their pupae, that survive the winter in a state of suspended animation. These awaken like sci-fi astronauts into a new time, the “future,” with a fresh new world to explore, where they will experience the entire, wild adventure of life.

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But man . . . it’s seriously cold out there.

Feed your birds.

And pray for the rest of ’em.

(And it should go without saying: don't you dare leave your pets outside in this stuff.)

Thursday, January 7, 2010

Jefferson City CVB Video

Hi, folks! Here's the brand-new promotional video created by the Jefferson City Convention and Visitors Bureau. I think you'll enjoy it.





Among the many scenes depicted are views of the State Capitol, Missouri River, Fourth of July, Central Dairy, the historic old Missouri State Penitentiary (now open for tours), Lincoln University and high school bands and sports, Tour of Missouri bicycle stage race, Binder Lake, Runge Nature Center, and the new Lewis and Clark memorial. Among much else.

Wednesday, January 6, 2010

On the Twelfth Day of Christmas

(Also known as Epiphany)
(Dedicated to the people who don’t realize that the “twelve days of Christmas” come after Christmas, not before. Yes, our Christmas decorations are still up.)


1. I woke up finally feeling slightly better from this awful cold I’ve had.

2. I did a load of laundry and took the garbage out.

3. I worked in my office as the snow started to fall.

4. I tuned our guitars.

5. I refilled the birdfeeders and set out some field corn for the squirrels; the snow was piling up, and the temperatures began to plummet.




6. I made soup out of a butternut squash and some chicken.

7. We had a winter weather advisory, and I worried about Sue driving home in the snow.

8. I reflected on the long and dangerous trek of the Magi, bearing gifts o’er field and fountain, moor and mountain, following yonder star, arriving in Bethlehem twelve days after the birth.




9. I stepped outside later in the evening and marveled at how quiet snow can make the world.

10. I looked up and was glad our lighted Christmas star is still glowing in the front dormer.

11. The Wise Men reached their destination.

12. And Sue made it home safely.


Monday, January 4, 2010

In Northern Ohio, Shop at the Vermilion Farm Market



Well, I’ve reviewed restaurants, why not review some grocery stores, too? Like I told you, we spent Christmas with Sue’s family in northern Ohio. I’ve been visiting up there enough years to get a real feel and appreciation for the regional specialties. One thing that strikes me as unique—compared to here in Central Missouri—is the blend of the “Firelands” New England–types with a large population of Eastern Europeans.

There are several cultural commonalities between here and there, however, including many ethnic Germans and some relatively large Amish communities.

In the rural landscapes between Sandusky and Cleveland, where we spend most of our time, there are miles of country highways past colorful orchards and truck farms, vineyards and wineries, dairies, horse breeders, and plenty of cornfields. And compared to here, the farms are tidy. It looks like the landowners must spend a lot of time with weed-whackers and lawnmowers, and buckets of paint for touching up the barns and fences.




Because of the proximity to Lake Erie, there is a healthy freshwater fishery, providing good walleye, perch, and more, fresh to an appreciative population. This region is often called “America’s North Coast,” and for good reason. Summertime lake tourism is a major industry here.

So it comes as no surprise that there’s a kick-ass farm market in Vermilion, Ohio, which is right in the thick of all this good farmland and shoreline, and all these people who demand fresh, good products.

First, here’s the official Web site for the Vermilion Farm Market. They are located at 2901 Liberty Avenue, in the town of Vermilion, Ohio.

You know how I feel about locally owned, non-mega-chain places, and this is one. This store is unique and directly reflects the needs of its actual customers. Its owners and workers are friendly and knowledgeable. If they don’t have an answer for you, they’ll find one. If you have a store like this nearby, buy your stuff there. Help them stay in business.

The Vermilion Farm Market boasts of its “Gourmet specialties, extended wine selection, and full-service bakery,” but truly, that’s just the tip of the iceberg. A lot of stores can tout these things. But what sets this grocery apart is the ratio of interesting things to the square footage of the store. This ain’t no Walmart.




The place is packed with goods without being cramped, and all the displays are tidily arranged. And despite all the meat and fish they sell, it doesn’t smell bad in there at all; neither does it smell like disinfectant. It just smells like a market.

Practically everywhere you look, from the Amish cheeses to the Polish sausages, you see something that reflects the region, its specialties, the preferences of the local palates, and ethnic traditions.

Here’s a list of some of the things I noticed. Most of these products I just don’t see here in Central Missouri—so when I saw them in Vermilion, I knew I was in a real market, and not some dreadful mega-food-industry clone.




Pierogies (and not just the nationally marketed Mrs. T’s brand). Here, they carry Sophie’s Choice pierogies, which come in a joyous array of flavors: potato, cheddar, sauerkraut, cabbage, apple . . . prune . . . apricot. . . . I’m not kidding you! These puppies are good! No matter what your ethnic heritage, these ravioli-like packets will holler “mom-food” to you, and “home.”

Sauerkraut Balls. Another regional dish; I’d never heard of it until I went bowling with Sue’s family one year. These things are delicious! I’m sure they’re not perfectly good for you, but still, if you haven’t tried them, you really oughta. They’re in the frozen food section. Oh, they don’t have these at Walmart? Huh! Wonder why?

Meats and Smoked Fish. A full-service meat counter; they know what they’re doing here. Do you know what Kizka is? It’s an Eastern European beef blood sausage. Same with Hurka, I guess, though I’m not sure. They had both. There was also Baccala (salted cod—a traditional Italian Christmas Eve dish), as well as a fine selection of dry-smoked trout, carp, salmon, and other fish. No, they’re not much to look at, but neither is bacon, and you know how good bacon tastes.




Mrs. Miller’s Homemade Noodles. Amish-style egg noodles (plus no-yolk, veggie, and organic ones) produced by a small company in Fredericksburg, Ohio (which is in the Amish country south of the city of Wooster). Nice wide noodles, kluski, pot pie squares, etc. The same company also makes a full line of pasta sauces, jams and jellies, and other preserves.

Bell-View Specialty Foods. Another regional company, a fourth-generation family business based in northern Pittsburgh. They specialize in pickles, preserves, mustards, dressings, and so on. Sue’s brother-in-law pulled me aside and pointed at a big jar of hot pepper rings: “These are the best I’ve ever had. They retain a good crunchiness, have excellent heat, but pack a good flavor as well.” I declined to try to carry a big jar of peppers home with me on the plane, but after he gave me a sample the next evening, I’m regretting my decision now.




Ballreich’s Marcelled Potato Chips. I’ve told you about these before. These are the best chips in the universe, made by a family-run business in Tiffin, Ohio. I don’t know why they’re so good; you don't look a gift horse in the mouth. Ballreich's are available all over the region, but why not pick up a bag while you’re here?

The Bakery. Of course this is another section where ethnic colors shine brightly. I noticed Italian breads from Cleveland’s Orlando Bakery (which was founded by Italian immigrants) and “Charlie’s Kolachi,” which are festive nut rolls, another Eastern European specialty—apricot filling, walnut filling. And the market has its own in-store bakery, so the goods are fresh and delicious.




The Produce. Though the selection isn’t mind-blowing, it is ample, fresh, and well-tended. There are enough special items to keep it far from average, and I noted—or perhaps by now I was looking for it—a certain slant that said “ethnic tradition” to me. Plenty of turnips and beets, for instance. And packages—nice big packages!—of fresh dill. Someone’s making home cooking with these, and it’s like nothing you’d find at a Rubee Tewsdee’s.




Wines. Naturally, there’s a good selection of domestic and imported wines here, but even more exciting, you’ll enjoy exploring the great selection of local wines produced in northern Ohio and the Lake Erie islands—including Catawba Island (which is not really an island, but you might recognize the name anyway). Grapes have been grown in this region for generations, and you can find excellent Niagaras, Catawbas, Concords, Sauternes, Rieslings, Cabernets, and late harvest wines among their products.




Indeed, here are some of the wineries represented at the Vermilion Farm Market: Lonz, whose historic winery is located on Middle Bass Island; Mon Ami, on the mainland at Port Clinton; Pelee Island Winery (Pelee’s across the border and belongs to Canada, but on a good day you can see Pelee from North Bass); and Quarry Hill Winery, located in good ol’ Berlin Heights, my sweetie’s hometown.

Sigh. . . . I never quite know how to conclude these “reviews,” since by now it’s pretty clear that I’m telling you to go there if you can. I know it’s really a cheerleading session about local color, ethnic diversity, and small, family-run businesses.

As I explored the store on my vacation and photographed the aisles here and there, a fellow approached me and asked what I intended to “do” with my pictures. Well, I, uh . . .

Okay, I put them on my blog.

. . . I hope he doesn’t mind.

Vermilion Farm Market
2901 Liberty Ave.
Vermilion, OH 44089
(440) 967-9659

http://www.vermilionfarmmarket.com/

Hours:
Monday–Saturday: 8–7
Sunday: 10–6





Sunday, January 3, 2010

The Moment

I hope I’m not writing about “old news” here. It’s already January 3, and I have a backlog of holiday things I’m still mulling over, wanting to share. But I suspect most everyone is ready to move on to the next thing, whatever that is. January. Martin Luther King Jr. Day. Getting back to the job . . .

But each year, I find myself appreciating New Year’s more and more. I think it’s become my favorite holiday. Not just because it’s “fun”; I find it full of significance, and I grow simultaneously reflective and projective.

I think for me, and for many other moderns, New Year’s Eve has supplanted the Winter Solstice as the moment when we suddenly, keenly realize that we are standing not in the past, nor in the future, but in the moment.

In my head, it becomes as a professional-level question in conceptual physics, and thus far beyond my mental grasp. But when I consider this instant that serves as the fulcrum between What Has Been and What Might Be, innate faculties surpassing mentality can somehow, fleetingly comprehend what’s going on.

At times like midnight on New Year’s Eve, we realize that our lives, however long or short, exist within the tiny constriction of the hourglass, where the sand flows the fastest. And our “now” is forever an instant—not a minute, a second, or even a quarter of a second, but an instant—which, discrete and indivisible, doesn’t actually exist in time, or even in space.

Time and space are components of the natural world, the world of physics, a realm that can be weighed, measured, and possibly predicted, whereas, to my thinking, the “instant” must belong to something “beyond,” something “meta-.” Thus metaphysical, supernatural, the realm of faith and spirituality.

I can’t shake the idea that the elusive moment of time called an “instant,” or “the now,” is the only aspect of “eternity” that we living mortals can occupy, or even sense. It’s at times when we are truly “present”—as when praying or meditating, or allowing creativity, joy, or passion to flow through us, or experiencing a moment of great wonder or discovery—that time stops and we sense “God” being with us, that we sense Eternity.

This winter, in part because I’ve been seeking solace about some circumstances that deeply sadden me and about which I can do nothing, I’ve been dipping into the Bhagavad Gita, which is basically a cheerleading session from God to a human who’s so dejected he’s lost the will to go on.

One of the steady drumbeats in the Bhagavad Gita is the idea of Eternity, which of course is a concept common to all religions. We humans are defined by our mortality, locked by the one-way road of time into our inescapable ultimate demise. There will be an end to each one of us—of that we are certain. Yet human religions constantly tell us that our most cherished wish can come true: though we die, we will yet live on, somehow, some way.

Of course the notion of an afterlife and immortality might all be wishful thinking, but the Bhagavad Gita at least puts our little lives and struggles into a natural, cosmic perspective from which even a devout skeptic can find some comfort. In chapter 2, the deity consoles us, explaining things in the light of eternity:

“Thy tears are for those beyond tears; and are thy words words of wisdom? The wise grieve not for those who live; and they grieve not for those who die—for life and death shall pass away.” (2.11)

“From the world of the senses . . . comes heat and comes cold, and pleasure and pain. They come and they go: they are transient. Arise above them, strong soul.” (2.14)

“For all things born in truth must die, and out of death in truth comes life. Face to face with what must be, cease thou from sorrow.” (2.27)

“Invisible before birth are all beings and after death invisible again. They are seen between two unseens. Why in this truth find sorrow?” (2.28)

----------------------

There is nothing like New Year’s Eve to make me realize that I am standing exactly midway between past and present and forever occupy a space that is neither: the Now. Yes, I appreciate the richness of the past and rely on it as a great tree relies on its roots for nourishment, structure, and anchorage. And the pathways of the future, like the branches sprawling and dividing toward the sun, represent the directions of fate and all the decisions I will make; it is forever undetermined, alterable, ever in need of nourishment, pruning, and shaping.


It is no wonder that New Year’s is the time for formulating our resolutions, making proposals, going through one’s business and tax paperwork, and so many other cleanup and startup activities. And it is no wonder that we greet 12:00 a.m. on January 1 with a time-stopping smooch with our sweetie-pie, an intoxicating glass of Champagne, and a raucous cacophony to frighten away any evil spirits that might think of plaguing our future.

This year seemed particularly auspicious, with the full, blue moon directly overhead. And thus at midnight I piped to the future, in notes loud and broken and full of what power I possess: The future, do you hear me? It might take me a while, but I am coming to get you.

Saturday, January 2, 2010

New Year, 2010: The Mutzen Report



Though I feel a bit sheepish for not having posted for a while, I have to admit without a bit of guilt that I’ve greatly enjoyed the things I’ve been doing, holiday-wise. We’ve simply been busy—and when we’ve taken time out, it’s been our opportunity to sleep.

We flew to Ohio for Christmas, to be with Sue’s family, and then we had New Year’s Eve here in Jefferson City with my clan. I know that on December 26, a lot of people think to themselves, “Whew! The holiday rush is over! Now I can relax!” But with us it’s not that way, because Sue and I have held the annual New Year’s Eve party at our house as long as we’ve lived here. For us, the holidays aren’t done until we’re completely onto a new page, a new calendar.




Yes, I’ll be writing about some of the Ohio trip, but I wanted to take a little time to reflect on our New Year’s Eve shenanigans, before it seems too far in the past.

It’s hard to know where to begin, because my family has a lot of traditions that, to be truly appreciated, need explanation. Otherwise, they sound just downright weird. Though I guess it’s like that for everyone. I think that’s how most everyone’s beloved family traditions end up: oddly perverse, and beloved for their sheer perversity. One family I know has a tradition of playing the card game “Screw Your Neighbor” every Thanksgiving. Weird! You know?

So in our family, we make these fried donutlike things called mutzens. In German, I believe, the plural doesn’t need the s, so they’re technically called mützen. But as I’ve mentioned before, at the closest point, I represent only the third generation born in North America, so I don’t claim to be “German” at all. I don’t apologize for it, so don’t write me and say that my stuff isn’t “traditional.” Because I’m a German American, and sometimes traditions have to change a little in order to stay alive.




Just be glad I’m not spelling them mootzins, or mootsens, or mootzens, or whatever!

Shall I give you the recipe for mutzens? No, not quite yet. Not publicly. It’s a precious family heirloom, and, well . . . you know. I intend to keep blogging for a while yet, so maybe I’ll get around to sharing it one of these years.

I will tell you, though, that they are a yeast-raised, deep-fried fritter. In Holland they are called Olie Bollen (“oil balls”). The dough is really “gukky” (as my brother described it when he was a kid), not runny but then also not thick enough to “handle,” so when nudged off a spoon, it blobs into the hot Crisco and puffs into rounded orbs with curious little appendages.

I’ve seen recipes that use combinations of things like chopped apples, raisins, nuts, and cinnamon for flavoring, but the recipe as my grandma always made it (and her mom before her) uses currants and mace. (People don’t cook with mace too much anymore. I wonder why that is. Do you think people get it confused with the stuff you spray at attackers? It's like, totally not the same!)




Anyway, this combination of flavors, which permeates the air when the mutzens are frying, absolutely conveys “New Year’s Eve” to our family. It’s as intimate an association as the scent of pine trees with Christmas, vinegar and hardboiled eggs with Easter, and roasting turkey with Thanksgiving.

After the mutzens come out of the frying grease and drain for a few moments, they get tossed into a paper grocery sack with some powdered sugar. It’s traditionally been the job of the youngest person to shake this powdered-sugar sack.




It’s dusty work, but a fringe benefit is getting to lick your fingers between each batch of five or six. It also keeps the younguns from getting bored while they wait until midnight. It gives them an important job to do! And they develop a real sense of pride in their work. (I know this gig well, having been “the youngest” for many years, until my older cousins started having kids.)




My grandma started this tradition in the 1940s as a New Year’s Eve get-together with her bridge club friends. Before my dad and his brothers came along, the bridge club ladies probably took turns hosting at New Year’s Eve, but eventually the unmarried bridge clubbers simply joined my grandma with her family at this house. Grandma would always make mutzens, from her immigrant mother’s recipe, and the tradition was started.

By the time I came along, it was primarily a family gathering, but friends, including many of the original bridge club gang and other cronies of grandma, would come as well.




Sometimes people dropped in unexpectedly—some friend-of-a friend invite, perfectly welcome nonetheless—for example, one year (well before my time) a Missouri State Supreme Court justice arrived, already drunk from having been to another party somewhere else (no, I’m not naming names; they’re all dead now, anyway). But everyone remembers how The Honorable Judge So-and-So staggered around, accidentally spilling powdered sugar on grandma’s carpet.

. . . But then everyone spills powdered sugar from their mutzens. Particularly those who have been enjoying alcohol during the course of the evening. It gets on the floor, it falls on your shirt front and gets on your lap. This light mess is simply part of the fun. This year, my cousins’ spouses Vickie and Patrick showed up wearing black. Ha ha ha! When they arrived, I pointed to their garments and cackled: “Ooh-ha-ha-ha, you have to shake the powdered sugar bag at least once!” To which they responded with good-natured groans, and a perfect willingness to help out.

On January 1, during the Pasadena Rose Parade, the coffee table always needs a thorough cleaning, and although we dusted everything very well before the party, every surface acquires a thin new layer of sweet sugar by the time we ring in the fresh new year. Maybe it’s perverse to take pleasure in such a mess, but it always makes us happy.




Friday, December 25, 2009

Fruit Baskets for Christmas



One of the best things about having a hundred-year-old Christmas tree in your living room is that its decorations inform you about what was precious to our ancestors, to the people of the past. I find this intriguing as well as instructive.




At some point during the holiday season, I find time to sprawl out on the sofa and gaze quietly at the Weihnachtspyramide glowing across the room, and reflect on the themes and symbols it carries—for instance, the Knecht Ruprecht and all that he signifies, and so on.

As you might already know from previous posts, I’m keen on fruits, raw fruits. I love their colors, their flavors, their freshness. Spring fruits, summer fruits, autumn fruits, tropical fruits, wild, cultivated, all of ’em.




I delight in the fact that we here in America can procure just about any kind of fruit there is, at any time of the year. This is so wonderful it’s almost appalling. It’s unnatural. It’s Roman in its decadence.

But I’m not complaining; I glory in the availability of such wonderful edibles, and I’m confounded by anyone who can’t agree—those people who “don’t like” fruits, vegetables, and so forth.




When my grandparents were children during the early 1900s, favorite Christmas gifts included candy, nuts, and fresh fruits. It was the same for my parents’ generation, for they have told me how much they appreciated getting an orange on Christmas.

An orange!

I sit on the sofa in the golden glow of that tree and think of oranges in wintertime, during the cold days, long nights, with meals of meat and potatoes, cabbage, and canned green beans. Sauerkraut, if you were German. And anything else preserved, home-canned, particularly during the Depression. All that fresh stuff from the garden in summer? Gone. No longer fresh—in winter they’re all pulled out of a Mason jar. All winter long.

So to have an orange—a zippy, luscious, fresh, bright, juicy orange—on Christmas morning? Exotic, tropical, something from Florida! It would taste like candy, wouldn’t it?

Some of the oldest ornaments on the tree are miniature woven baskets filled with fruit, or shiny glass balls that look kind of like fruit. One of these has most of the “shine” worn off of the balls, but we leave it as it is.




One of the baskets is full of strawberries—plastic (or really some precursor of plastic).




Some of the old fruit baskets appear on our earliest pictures of the tree, such as this one from 1915.




At the very top of the “pyramid” are clusters of fruits—pears, peaches, grapes, citrus, and so on. Some are quite old; some are newer. Grandma was always ready to add more fruit ornaments to the tree. I guess she never really got it out of her head that fruits are precious, valuable, special gifts from the earth.




Fruits please us and nourish us. They’re nature’s original sugar, humankind’s first candy. I can’t take them for granted, either.

Merry Christmas, everyone, Merry Christmas.