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Moving Through Grief: Remembering The Man Who Made Me

On Sept. 28, my father left us.  Peacefully, in his nursing home bed, surrounded by Love.  He was in that bed for more than nine years, and afflicted with Alzheimer’s disease for 13.  Given the circumstances, it might come as a surprise when I say I’m devastated by the loss.  Logically, I realize that we lose our parents.  The fact that it’s a natural part of life doesn’t make it any less painful when their death happens, even if it is a merciful end to a lingering illness.  My Father and I were extremely close. We dieted together, overate together, struggled with low-self esteem together because of our size. He saw me regain 100 pounds twice. Watching me spiral down a second time was brutal on my Father because he always wanted me to be free. It tears at my heart that he didn’t get to experience the joys of my new, transformed self with me.  

I’ve been mourning him for nine years, but now that he’s fully gone, the finality of it hurts.  I know the sting of loss won’t always be as sharp as it is right now. Sometimes I think of him with a laugh.  Other times I tear up when I see his framed smile across the room. The truth is, you’re never really ready to stop being with someone you deeply Love, seeing their face, hearing them laugh.  Facts-of-life logic only go so far at times like these.  The Heart has a far different interpretation.  And I’ve been listening, because it’s the only way through the forest.  

What has this to do with weight loss, fitness, and healthy living?  Absolutely everything. File this under the ‘how to cope with the emotional triggers that could drive you back to the La-La Land of trance eating’ category. I don’t want to return La-La Land.  For years, binge-eating is how I coped with my feelings of sadness over slowly losing my Father.  All it got me was more buried in the muck of unfelt feelings and extra weight.  I was slower, heavier, and my senses almost completely dulled.  Getting comfort and relief from  binge-eating is an illusion. It never took away any pain or solved any problem, it only distracted me from an issue, and then compounded it. 

So here I sit today at the computer, throat a little achy from crying, as I listen to the beautiful chords of Johann Pachelbel’s ‘Nocturne,’ as arranged by Michael Maxwell. It sounds like the music angels would play, and it was Maxwell’s “The Elegance of Pachelbel” CD that filled the nursing home room during my Father’s passing. I’m committed to feeling this stuff, whatever comes along with the process of grieving.  I want to remain as whole and as alive as possible. 

And I’m also committed to honoring my Father’s memory and the imprints he left on so many during his time on Earth.  So here he is, captured in an essay I wrote for his memorial service on October 2.  He’s a pretty cool guy:

 

It was 1982, the year I was a high school senior.  A classmate had just pulled into my driveway to pick me up for a shopping expedition at the mall. As I slid into the passenger seat, I saw her looking toward the house.  “Look,” she said with a smile “There’s your father.”  I hadn’t noticed, but after saying a quick good-bye to him at his home office, he must have quietly slipped outside to the back porch to watch us pull away.  He stood in that feet-firmly-planted stance, jingling change in his pockets, smiling at us like a benevolent apparition on the elevated deck.  I shook my head and probably rolled my eyes in mock frustration. “He’s always gotta oversee every detail,” I murmured, noticing that my friend looked both intrigued and a little wistful as she gazed at him. “Well, you’re lucky,” she said, as she backed out of our driveway.  “I wish my father paid attention to me like that.”

Rapt attention.  It’s what my father gave anything or anyone he felt passionate about, or even a little interested in, whether he was cheering Ronald Reagan in a presidential debate, visiting with a van full of newly arrived Timlo campers, or keeping vigil over a teflon pot full of Snow’s Clam Chowder, heating it to just under a simmer so the milk wouldn’t burn. Whether you were a niece or a nephew, his favorite pharmacist, a family friend, or the paper boy, if my Father was fond of you, you would be showered in a zany, effervescent kind of love that left you feeling enveloped in affection.

My Father had many passions in life, and like a multi-faceted jewel, just as many sides to him:

He was the chronic dieter who could steel his determination to exist on poached chicken breasts and bottles of Tab…and the carnivore whose idea of a perfect meal was Prime Rib and Mashed Potatoes at The Montcalm.

He was the Ivy League graduate who came home from church on Sundays to watch the body-slamming shenanigans of Chief Jay Strongbow and Andre The Giant during the weekly pro-wrestling matches on television.

My father had a home office, but loved being on the open road, and had an innate gift for navigating it. Whether it was Baltimore, Miami, or his beloved Pittsburgh, my Father effortlessly made his way through and around frenetic beltways and poorly marked highways like a homing pidgeon in the days when mapquest and GPS devices didn’t exist.

His unquenchable thirst for current events was well-documented, and began with morning newspaper headlines, followed by Paul Harvey at noon, and Walter Chronkite at 6:30 p.m. Before bed each night, he’d sit at the kitchen table paring the skin off a whole grapefruit into a perfect coil while Ted Koppel interviewed the latest embroiled heads of state.

My Father was also the perfectionist who liked things just so, such as his morning routine of black coffee poured to the brim of two white ceramic cups, the contents of which he didn’t touch until they cooled for 10 minutes. Then he’d gulp them down back-to-back and begin his day.

And probably the most amusing side to him: the unapologetic germaphobe who traveled with cans of Lysol in his trunk and would politely but unmistakably back a few paces away if you sneezed in his presence.

About halfway through writing this, I came to the conclusion that the floodgates of memory had been flung wide open upon my father’s passing, and was overwhelmed with the sheer volume of anecdotes, all of which reflected a different glimmering surface of the jewel.  He was that colorful and that memorable a man. So I had to narrow it down to a single episode in the 48 years I had with him that summarizes the quality I appreciate most:  Compassion.

True to his contradictory nature, my father was a caring man, but found it almost impossible to show it in the form of touchy-feely vocabulary or physical affection.  Instead, he called on his masterful powers of intellectual oration when someone was in distress. The way he did on that bleak Saturday morning in the spring of 1980 when I woke to the news that our elderly German Shepherd, Duchess, was suddenly failing, and the time had come for that final visit to the vet. Her death left a particularly deep wound in me. Duchess came into my life when I was two, before Dory, Mike, and Jeff were born.  She was a tiny bundle of fur when my Father brought her home in late September, 1966, an anniversary gift for my mother, because he wanted a watch dog to protect the home for the times he was away on business travel.  For 14 years, Duchess silently trailed me like a guardian angel, and her unexpected departure from our lives that weekend left me too distraught to contemplate writing an essay on Dickens’ “A Tale of Two Cities,” that was due Monday.  Ever the resourceful networker, he tracked my teacher down on Sunday, phoning her at home to explain the situation. He knew English was my favorite subject and it was unlike me not to delve into a reading assignment. I could hear him through the wall of his office, gently but persuasively making a case for a week’s clemency to finish the paper, bolstering his point with a brief outline of why Duchess was no ordinary canine to me or the rest of the family. As a first-time conversation with Barr Morris often went, his chat with Mrs. Davies eventually veered off the original subject and soon they were talking like an old friends.

Whether an incident was big or small, my Father couldn’t tolerate people hurting. He may not have been comfortable doling out hugs, but if one of us scraped our knee playing outside, he scrambled to the medicine cabinet for the box of Band-Aids and bottle of merthiolate. “This is going to sting a moment,” he announced before dabbing the wound with the flourescent pink disinfectant. “But I’ll blow on it to make it better.”  I don’t know if it was the cool jet stream of air or his TLC, but the stinging stopped in its tracks each time. And if he knew that a neighborhood kid was being ostracized or picked on, my Father would call a meeting with his us to brainstorm ideas on how we could make the unfortunate one feel better.

He was also a loving Husband, whose tendency to procrastinate never deterred him from coming home on the evening of my Mother’s birthday or anniversary with an armful of gifts and a romantic card. As some of you know, my Father left us just a day before their 50th wedding anniversary. It had been years since we’d heard my Father’s voice, and I can only guess that, had he been able to express it, he would have had so many things to say to my Mother on the eve of their Golden milestone.  Even had it been the old Barr, able to captivate with his melodic speaking voice overlaid with the most carefully chosen and elegant vocabulary, I doubt he would have found the proper words to express his awe and admiration to Margy for her devotion:  nine solid years of visits to his room at The Pines, sometimes twice a day.

A few days ago, as we sat across from each other at his bedside, I asked my Mother what it felt like to be in possession of an E-Z Pass through the Gates of St. Peter.  She just smiled and stroked his arm, saying she’s done nothing heroic. Loving and caring for my Father in sickness was never a question or a chore to my Mother. Theirs was a bond that lasted through some significant tribulations, even the more minor of which would likely vaporize many of today’s short-term marriages. And last week, my Father’s days were filled with turbo-charged doses of Love from his family, a few close friends who came to say good-bye, an avalanche of prayers from near and far, and from the wonderful nurses at The Pines, all of whom had tears in their eyes when they stopped at his bed to check on him, even if it wasn’t their shift.

Friends reminded me over the years that it’s vital to remember my father as the man he really was.  So I like to picture him presiding over the grill on our deck, wearing his red “Hail To The Chef” apron as he oversees the charring of steaks for dinner. I can see him coming off the tennis court, his face beaded with sweat as he wipes his brow and gulps a paper cup of ice water. Or standing next to me on the shores of Lake George, peering through the thick lenses of his navy binoculars to see if the sailboat in the distance is a Rainbow or a Star.

These past few months, it was clear my Father’s time was approaching.  That knowledge caused me to do things like sift through old photographs and ponder his qualities a little more deeply. Our physical similarities have always been evident. From my Father, I inherited blonde hair, pale blue eyes, a predisposition for sunburning, and a healthier than average love of fried chicken.  But the most meaningful things passed on are always intangible, and I continue to perfect the ones my Father gave. Thanks to him, and in spite of existing in a world that is not always kind, I learned that it is a beautiful thing to greet people with my Heart instead of my head, that smiling is a natural state, and that forgiveness is always the better option.

 

 

 

 

 

Best Use For Day-Old Pasta

This is it…the best use I’ve discovered to date for pasta that has sat overnight in the refrigerator and clumped together…as cold, wet pasta often will.  Last night we made gluten-free Fettucine with marinara sauce (made from oven-roasted plum tomatoes…another recipe blog, I promise).  There was a small mountain of pasta left over and unfettered by sauce.  As I began scooping it out of the serving bowl and into a Tupperware container, I noted that it had all congealed into a single, massive clump.   Too tired to think about how I would rescue it the following day, I tucked the mound into the refrigerator for the night.

The seven hours sleep did me good, for in the morning, I knew instinctively I would make kugel.  Must have been all the talk Chef Bill had been doing these past few weeks about the High Holy Days. So I broke off a piece of the massive pasta clump into a single serving size, procured a stick of unsalted butter and went to town.  First, the pasta mass was pan-fried on both sides in butter until crisp, about 3 minutes per side on medium heat. Then it was placed in a 300 degree oven to continue heating while I whipped up Chef Bill’s favorite:  soft-scrambled eggs, this time sprinkled with chopped chives from the garden.

Chef Bill grew up on kugel. His grandma Zelda was a caterer and his mother Betty has been making it for decades. I on the other hand, with my WASPY Betty Crocker upbringing had only heard about in legend…and witnessed it in person on a few occasions at New York City diners.  So I went on instinct and mental notes I’d taken from the legend of kugel.  Here’s a hint when cooking in unchartered territory, a little extra butter always makes everything a safer bet.  Prior to sliding the kugel into the oven, I tilted the frying pan and drizzled the extra melted butter over the mountain of crispy, golden noodles, watching as the aromatic drops trickled down the coiled strands of Fettucine.  Did Chef Bill like the kugel?  Let’s just put it this way, he took one bite, pounded the countertop with his fist, and plotzed.

 

Crispy kugel, pan fried on both sides then baked for 15 minutes. Perfect with eggs!

Garden Ragu

It’s not really a revelation that I love cooking from scratch. And since I’m fond of avoiding things out of a jar or can whenever possible, September is a banner month for me because of tomato season. Case in point:  Bill and I had a sudden surplus of tomatoes from the four plants we brought home from an area nursery one sunny day in early June.  We slept late this morning, and after a walk to soak in some sun, were hungry for something of substance.  Both of us took one look at the soft orange and red globes on the counter and threw ourselves into another collaboration: He diced the onions, I chopped the tomatoes, and then set some chicken stock in a sauce pan to boil (see recipe below for complete details).

It was a single-dish, brunch inspired by Chef Suvir Saran’s Meatless Ragu that he made yesterday at the 12th Annual Saratoga Wine & Food and Fall Ferrari Festival in Saratoga Springs. Suvir was the emcee for the Adirondack Appliance Cast Iron Chef Final Round between Jaime Ortiz of the Angelo Mazzone restaurant empire in Albany and Schenectady and Patrick Longton of The Wishing Well in Saratoga Springs.  Later, Suvir headed to the Adirondack Appliance tent  to sign copies of his latest cookbook, “Masala Farm,” and offer a few pointers on healthy, delicious eating.

“I don’t know if I’m changing lives, but I hope I am,” said Saran as he surveyed the hundreds who’d turned out for the competition and to sample the wines and cheeses of Italy. “I want people to know that eating foods that are healthy can actually be quite a delicious experience.” And then he got to work chopping vegetables for his Meatless Ragu.

Delicious indeed. My meatless ragu didn’t mimic his ingredients exactly, but it was a beautiful blend of ingredients straight from the soil:  onions, tomatoes, rosemary, oregano, and olive oil.  This ragu even included some tomato tops and bottoms that normally would have been tossed because they’re not symmetrical enough to fit in a sandwich.  Trust me, they still taste like great tomatoes and work beautifully in a sauce.  I stockpile them in tupperware and by week’s end have a healthy supply.

When doing a ragu like this, the ingredients may be simple, but there’s an undeniable time investment required, and let me be clear about this:  THAT’S OK!   If you believe that punching 4:00 minutes into a microwave digit panel is enough time spent on a meal, I urge you to reconsider, for reasons revolving around flavor, health, and economics.  At the risk of sounding trite, you really are what you eat.  And maybe it’s not practical to cook like this everyday, but why not spend an hour on a weekend and make something truly delightful?

Yes, this ragu is a bit like a toddler in that it needs constant supervision. You can walk away for a minute or two but for best results you’ve got to stir it (and the pasta) every few minutes, and watch to make sure the flame’s not too high.  If it cooks too fast the vegetables just won’t have the same texture or sweetness.  Blended with al dente penne, this chunky ragu accented with fresh herbs was divine and healthy in equal measure. Therefore, I felt a moral obligation to post this on a sunny Sunday afternoon, in hopes that not some but ALL of you will give tomato and onion chopping a chance.  You just may even enjoy being an alchemist in the kitchen and give the microwave a few days off.

Garden Ragu

(Like all home-cooking, use what you have available plus instinct to guide you. This isn’t baking, so exact amounts aren’t crucial)

2 medium sized onions, diced

4-6 large tomatoes, diced or cut in chunks

Extra Virgin Olive Oil

Salt and Sugar to taste

2 springs of fresh Rosemary, roughly chopped

1 small handful of fresh Oregano, roughly chopped

(if you don’t have fresh, use a tablespoon of dried for each)

For pasta

1 cup dried penne pasta (I use Bio-Nature gluten-free pasta)

1/2 to 1 cup chicken or vegetable stock

In a large skillet, heat oil until warm and add the onions. Extra Virgin Olive Oil smokes easily so don’t have the heat too high.  Saute the onions until soft and translucent, not caramelized. Add chopped tomatoes and simmer over low to medium heat, stirring every few minutes to ensure vegetables cook evenly. Onions and tomatoes should be well oiled, so add more oil as needed.

While vegetables simmer and get softer, bring 1/2 cup chicken stock to boil in medium sized saucepan. Add penne.  There should be enough liquid so that the pasta is a little more than submerged. Turn heat down, add a spoonful of oil, and stir.  Cover when not stirring, pasta should be gently simmering and stirred every few minutes so it doesn’t stick together.

When vegetables have become soft and chunky, add fresh herbs and mix well. Then add a bit of salt and sugar to taste (about a teaspoon each). If vegetables are nicely oiled but feel a little dry and not saucy enough, add a tiny bit of hot water to the pan. By this time, pasta should have absorbed all the liquid to become al dente (the Italians use this term for pasta that’s not mushy). Add pasta to the saucepan of ragu and stir till it’s all well blended.  Serve immediately.  Normally I love pasta with a sprinkling of Peccorino, but this ragu is so good on its own, I don’t want the delicate flavors to be overpowered so I skip it.  Buon Appetito!

Chef and cookbook author Suvir Saran makes his Meatless Ragu at the Adirondack Appliance booth at the Sept. 8 Saratoga Wine & Food and Fall Ferrari Festival at the Saratoga Performing Arts Center

The next morning, inspired by Suvir Saran’s meatless creation, I made my own version of a ragu sans beef

Add a little gluten-free penne and it’s pure magic

I never get tired of reminding everyone how wonderfully delicious gluten-free eating is. Case in point, this morning’s breakfast:  Potatoes in cellar, Rosemary in garden, light olive oil in pantry = Chef Bill’s magnificent Pommes Frites.  Life is Delicious!

Morning Parfait: Blueberries, Steel Cut Oats, and Yogurt

As deep as my adoration of sunny side up eggs is, variety is the spice of life.  This morning, my pallate was calling for flavors and textures beyond that of creamy egg yolks and sauteed vegetables.  I love carbs in the morning and it’s usually the fibrous, whole grain variety I go for, though I’m the first to admit that a stack of gluten-free pancakes with real syrup and butter is a beautiful thing. (More on that a.m. indulgence when the cold weather and fall foliage comes to my neighborhood).

It had been way too long since my last visit to the bag of Bob’s Red Mill Gluten-Free Steel Cut Oats in my cupboard, but it’s August and a steaming bowl of hot cereal wasn’t in the cards, so I took a different route. My cravings and pantry inventory conspired to make the perfect breakfast parfait. 
If soaked overnight, bullet-hard steel cut oats soften perfectly. Since the refrigerator still had a huge haul from blueberry picking last week, I decided to puree a batch and simmer it down to a reduction. In went the oats and some shredded coconut to soak overnight. In the morning, I added goat milk yogurt. (When I say I’m dairy-free it’s the cow products I lay off of.  Sheep and goat products agree with me just fine, but I only eat them about twice a week). The result was a fabulous breakfast loaded with flavor, complex carbs, fiber, and vitamins…plus a little calcium and protein. Perfect before a workout.  And may I say…Thank GOD for Bob’s Red Mill.  Their gluten-free products are reasonably priced and fantastic!
Blueberry Breakfast Parfait
Serves 1
2 cups fresh or frozen blueberries
1/4 cup Bob’s Red Mill Gluten-Free Steel Cut Oats
1/4 cup Bob’s Red Mill Flaked Unsweetened Coconut
1/2 cup goat’s milk yogurt
Puree blueberries in a food processor until berries are liquidy but still a little chunky. Place in a saucepan and simmer on low heat uncovered for 30 minutes, stirring occasionally.  The berries should be liquidy but with a little thickness. Turn off heat and add oatmeal and coconut, stirring thoroughly.  Cover and let sit overnight.  In the morning add goat yogurt and stir until blended. Serve immediately. 
Note – Sweetening with a tablespoon of agave is optional, I like tasting the fruit and coconut unobstructed so I left if out. 

Bob’s Red Mill – His gluten-free products are usually in the picture on the mornings I don’t have eggs

The perfect breakfast parfait – served with a side of Inspiration