Taking Stock
For
a week now, the freezer door has refused to stay shut. I will close it, only to have Greg complain
it’s been cracked open all night, a puddle of water the damning evidence on the
floor. Both of us have tried in our own haphazard way to shove bags of peas and
protruding ice packs back into the maw of the deep freeze, announcing
triumphantly that “I fixed it,” only to find the door ajar an hour or two later
in the golden light of the afternoon.
So
yesterday morning, while I was making Sunday coffee for coffee and The New York
Times in bed, I took everything out of the freezer, and here’s what I
found: a dozen frozen bananas, a pint of
Talenti Tahitian vanilla I didn’t know I had, the missing fruit pop I removed
from its box because the box was taking up too much room, a bag labeled “lamb
scraps” and another labeled “lamb pieces for stock,” a small round filled with
a dark brown substance that is either chocolate frosting, demi-glace or
bordelaise (the lid is frozen to the container), along with the requisite
chicken and pork packs I knew were in there.
I also found the culprit to the door
dilemma: 14 chicken backs shoved, along
with 3 bags of frozen leek ends from last years’ garden in the door’s upper
shelf. Whenever I make chicken, I often
buy a whole fryer, a bargain at my localish healthy grocery store for about six
bucks. Far easier to cut up the chicken
myself than to pay the butcher to do it.
This leaves me with the back which goes into the freezer for a stock I’ve
never gotten around to making. Until
yesterday.
Judiciously
choosing ten backs, and saving four, Greg and I bought another three pounds of
chicken wings and together, put the pieces onto two cookie sheets along with a coarsely
chopped onion, celery and carrot. We don’t
often cook together, a habit we seem to have fallen into because the first rule
of the kitchen is that s/he who cooks doesn’t do the dishes. Our labor thusly divided, we tend to stay out
of the other’s way. Perhaps because it
was a largely hands off venture, the stock seemed ripe for cooperation on a day
that caught us squabbling about the most mundane things.
After
checking the chicken parts three times, an hour and fifteen minutes later, I
took the browned meat and veg out of the 450 degree oven, deglazed the sheets
and poured everything into a big stock pot and covered it with water. Then Greg
climbed the stairs from the basement at thirty minute intervals to de-scum the
stock which simmered for three hours as I alternately napped and rooted for the
underdog Steelers who were fielding a backup quarterback.
I’ve
been thinking about taking stock as summer fades fitfully—the forecast is still
peppered with 80 degree days out here on the prairie, and just this last week,
the morning glories breathed their last gasp at the height of their bloom, as night
time temperatures dipped into the forties.
It’s been a lovely and sometimes difficult six months since I fell into
full time writing, working most days in my office alone, River sleeping at my
feet, trying to keep a rhythm going for my memoir in progress, while also being
mindful of the rhythm in my relationship wit my artist-lover.
Writing
is lonely solitary work. In my
particular way of accessing the best of it, I prefer quiet mornings without so
much as a cheery hello or tender I love you before I am off to work. Speaking
first thing seems to get in the way of my best words. It is a habit I honed all those years when I
was single and living on the mountain, but it’s tough on Greg, who nevertheless
has been game as my writing days stretched from five to six a week this summer. Still I worry that the gap I’ve created for my work has introduced a gap in my relationship.
At
this point, it normally would be far too easy for me to panic, to see my dilemma as
pitting professional fulfillment against more personal ones, to walk straight to the ledge and leap. But the one thing I've learned in five years of being with Greg is that what’s happening today isn’t necessarily
what will be happening tomorrow or next week.
Just at the moment when I’m certain I’ve fallen into a perilous rut—with
writing, with Greg, with life--something surprises me. Things change. The seasons tell us that. And just like the surprise of those chicken
backs or the dozen frozen bananas in the freezer which I vow to make into a fabulous something sometime soon, there are things left to be
discovered, new stories to live and tell.
As Greg and I shared a comforter on the couch downstairs and ate his famous natchos, from
basement to bedroom, the house smelled like Thanksgiving, a lovely roasted and
browned poultry aroma that brought to mind some of our happier holidays and inspired
me to save our joint stock for turkey day, when we can be gratifyingly reminded
that it was made by four hands not two.
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