To be so filled with life that it has to flush from your very pores. Cheeks ruddy and ever ready. I suppose we all think it will last forever — sure that our feet will keep the deal that youth has made. But maybe it’s the heart that takes over. (Or maybe it led all along.) Maybe it’s the heart that drags us from spring’s mud into summer’s bliss. Maybe it’s the heart that races through grass’s morning dew again and again, and lifts us up from green knees when we fall, ever promising to keep our cheeks flushed through autumn. Through winter.
Every time I paint a face, I feel the colors in my own, flowing through my hands. And the corners of my mouth rise up, smiling, so happy to be a part of youth’s reddening still.
What will you do today, to remain in the race of summer?
I wasn’t planning to do it all yesterday. I thought I would just start with the jam. I made the first batch in the morning, and by early afternoon the remaining apricots said, “It’s time.”
It being a Sunday afternoon, in France, my options were limited. I only had enough sucre spécial confiture (sugar for making jam) to create another small batch. I decided that I would make a tart as well. It became clear very quickly that I was going to have to Elsie my way through this. Within each recipe there was something that I didn’t have. Almond flour. Nope. Next. Whipping cream. No. Next. And this went on and on as the stores remained closed. I finally stumbled upon one where I had almost everything but the corn starch. Google recommended Arrowroot or Psyllium husk. If my pantry didn’t contain corn starch, how likely was it to contain Psyllium husk? My inner Elsie took over. More flour here, mixed with a dash more sugar. Vanilla, why not. And some of the jam I made that morning — of course I added it atop the fresh apricots and my homemade crust.
While the tart was in the oven, I made another batch of the apricot jam. No apricots lost, and the house smelled of sweet victory. The thing is, we don’t always get to be ready. Possibly never. Yet, life ripens before us at a blistering pace, handing us a bowl of apricots, (sometimes lemons), and we get to decide whether we’re going to make something of it, or not.
I’ve always been a bit of a worrier. It was my Grandma Elsie who showed me how to tweak that recipe and change it from worrier to warrior. With 9 children, “open or closed on a Sunday” would have been the least of her battles. And yet she conquered them all, ever so sweetly.
It turns out the most important ingredients in a French tart are Swedish hands and a creative heart. Bon Appétit!
I suppose it is when I am most certain that it’s necessary to loosen the grip a little and just perch.
I can reach a conclusion pretty quickly in any situation. But I’ve learned that giving myself an extra hour, sometimes a day, or longer, to really think it through, is quite useful. Most often the solutions are a little less dug in. A little more flexible. A little more reasonable.It’s no secret that I love to paint birds. But it was only just the other day that I saw it. I had to put it on paper to really get it. I love the way they perch — just lightly place themselves on the branch. Never burrowed in with false certainty (which is usually just pride in disguise.) That doesn’t mean a lack of commitment. No, just a willingness, a readiness, to adjust to the situation. Giving themselves a chance to do what they were meant to do — to really fly!
I won’t be perfect at it. But I think in the attempt, I will get better. I am getting better. And that in itself lifts my spirits, lifts my wings. I guess what it comes down to, (or up really), is I’d rather soar, than be sure.
I don’t know what the day will bring, but I’ll see you up there!
