Oniontown Pastoral: Holding My Wife During the Evening News

Oniontown Pastoral: Holding My Wife During the Evening News

Our days generally begin in decent form. As wife Kathy and I are both working from home as the Coronavirus pandemic plays out, she takes one side of the round table in our den and this Oniontown pastor gets the other. I put shoulder to the church or writing wheel, as the day dictates, but last Friday I took a few minutes to smith for Kathy an over-the-top menu for lunch and dinner.

Not seeing this sign much lately.

Shrimp and Lobster Bake, which came frozen in a box the size of an Etch-a-Sketch, provided a tantalizing description: “Premium shrimp and lobster blended with tomato, ricotta, fontina, and mozzarella cheese layered between sheets of pasta.” Another dinner option, Fredonia Grade School Pizza Burgers ala Sherry, owes its inclusion to a St. John’s friend whose mother once wrangled the recipe from a cafeteria worker. “A comfort entrée for the child in all of us!” I promised, but Kathy opted for the seafood.

My establishment was called “Chateau de Pop,” in honor of the grandfatherly chef. It was tame diversion for two 50-somethings making phone calls, clacking away on keyboards and hoping that an oriole would peck on the orange halves waiting by the feeders.

Kathy decided on Ham, Potato and Cheese Casserole leftovers for lunch, which may be the most deadly choice on any menu ever. It’s so shamefully bad. Think ham niblets, instant potatoes and wads of Velveeta cheese. The flourish is an anointing of melted butter that makes your eyes scrunch together with every bite. The Colemans are also a salty bunch, so the health threats posed by this dish are myriad. Had I written a teaser, it should have been a referral to a cardiologist for angioplasty.

Kathy highlighted her selections and took a liberty or two.

Far more than decent, the day verged on merry. Kathy and I safely traversed the afternoon, walked foxhound Sherlock Holmes, and settled in for ABC’s World News Tonight with David Muir. That last step was a mistake. As we have all learned during our pandemic du jour, current events can send a chilly draft through chateaus both grand and humble.

Before saying what pushed my wife over the edge, I’ll note her frustration with working from home. As an oncology nurse, she shines especially as a calm, reassuring presence to her patients, many of whom are scared and confused. And Kathy is empathetic, not only at work, but also toward people whose turmoil is shrink-wrapped in one- to two-minute TV news stories.

Sherlock Holmes is social distancing with his family. He looks out the den window with longing.

Friday’s broadcast included a report about 26-year-old flight attendant Taylor Ramos Young, who is now recovering from COVID-19. A couple of weeks ago, he asked his father, who along with his mother was unable to visit Taylor in an ICU, “If I go on the ventilator, do you know how long I’m going to be on it?”

Kathy hears every day of patients who are dropped off at a hospital entrance and wheeled away for treatment without a loved one by their side. She can’t bear the thought.

Taylor’s father recounted his son’s question, choking on tears, spittle trailing between his lips. “How long?”

He coped better than I would have. Watching Elena and Micah walk away on their first day of school did me in. Whether children are 6, 26 or 76, a parent’s urge to protect them never expires.

Adult children Elena and Micah as teenagers. The urge to rock them to sleep continues to this day.

When David Muir marched on to the next story, Kathy announced, “I want pizza and wings for supper.” Then she cried. I was affected, but my wife—whose righteousness inconspicuously exceeds that of the scribes and Pharisees—had reached her limit.

Never mind Shrimp and Lobster Bake! She needed pizza and wings. And not just any pizza and wings, but a scandalous, large Brooklyn style with cheese and pepperoni and 40 barbecue wings from Domino’s. Domino’s! Talk about your comfort food.

What Kathy really needed was a hug, which I promptly delivered. Sounds simple, but the duration of hugs is silently negotiated. Some take a while, especially those that say, “I’m falling apart. Hang on to me.”

She did that for me months ago when, having buried too many folks I’d loved in a short stretch, I leaned back on the couch, no match for sadness. Friday was my turn.

Hanging on the den wall at Chateau de Pop

Other than those irresistible, underachieving wings, I can’t tell you anything about that evening other than Kathy and I embraced in a timeless present. I remember giving and receiving a love that makes tomorrow possible.

God gave us arms for this purpose. To gather up each other’s broken pieces and hold them together until our faces dry and our hearts grow strong again.

Kathy, a few years ago. Where love comes from.

A Napper’s Salad

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Bartender extraordinaire Abby pulled me a pint from this very tap a week ago! (Credit: http://www.foresquare.com)

A few weeks ago at the Six-Pack House of Beer West, I interrogated Jennie Geisler, Lifestyles Reporter for the Erie Times-News. Talking to people who actually write for a living gets me in a lather. I want details. No minutea is beneath my interest. In the course of putting together the Wednesday paper’s Food Section, Jennie experiments in the kitchen, writes recipes, tracks down other good ones, and invites contributions from locals who like to cook. She humored me for a good fifteen minutes, a little surprised that I was eager to hear the nuts and bolts of her work. Somewhere in our conversation I must have admitted to spending hours in the kitchen because half an hour after she said goodbye her colleague Gerry Weiss’s cell phone rang. (Gerry’s part of the Friday Six-Pack crowd as well as a neighbor, fine writer, and friend.) Was that Lutheran pastor still around? Could she talk to him? Sure.

Woman holding sliced avocado

God’s game was on when God made the avocado–just don’t chop your hand getting the pit out! (Credit: Wendy Hope)

Turns out nearly all the locals who contribute recipes to Jennie’s Wednesday Food Section are women. A male contributor would be nice. Could I come up with something? I mentioned a dish that includes a couple of my favorite ingredients, and she gave me the go ahead.

A pocket of time opened up this week, so I paid attention to what I was doing at the counter and cutting board, wrote up the recipe, named it in honor of my avocation, and hit send. Jennie will need to edit the grin off my sophomoric presentation, but I thought my fellow nappers might enjoy seeing the fool I’d have made of myself without her editorial intervention. Here’s what I came up with:

A Napper’s Salad

I call this dish a napper’s salad because it’s a culinary Sunday afternoon nap—luxurious, delicious, and refreshing. Given the ingredients, I considered pretentious salad, but went with a positive spin instead.

Tips

1. Yes, I put tips before ingredients. With a napper’s salad, method is more important than measurement.

2. Pairing: a fruit-forward pinot noir or a hefeweizen both go great with this salad—while you’re making it! Iced tea with fresh mint wins, too. While you’re eating, anything rinses this down, though I’d advise against port, Jack Daniels, and Ovaltine.

3. Amounts and sizes don’t matter much. I cut ingredients up bite size, but whatever. And if I’m out of artichoke hearts or don’t have time to roast red peppers, oh well.

4. Lots of tomato in a napper’s salad, so much that it can get weepy. If you’re a tidy soul, go with grape or cherry tomatoes.

5. Keeps well for a few days, especially if you don’t mind a kind of soupy salad. Mix it up, continue eating.

6. Don’t look for instructions below. Just toss everything together.

Ingredients

2 red bell peppers (roasted and chopped)

4 or 5 large tomatoes (chopped)

3 avocados (chopped)

2 cups artichoke hearts (chopped; marinaded is fine, but best to drain)

2 cups pitted kalamata olives (chop 1 cup rough; leave 1 cup whole)

1 bunch asparagus (steamed and chopped; leave raw if you like; not limp)

6 oz. crumbled feta cheese (that’s all I had; 12 oz. even better)

1 bunch cilantro (chopped fine)

1 ½ – 2 limes (the juice)

olive oil (drizzle and mix; about 1/3 cup)

salt and pepper to taste

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Culinary inspiration

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For my next batch I’ll raid wife Kathy’s cherry tomato plants–just to try a napper’s salad, neat.

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Serves . . . heck, I don’t know.

That’s it. I told Jennie I’m Pastor of Abiding Hope Lutheran Church, a blogger, and author of a forthcoming book, Oh! Be Joyful: Notes to My Future Grandchildren. Space is tight, so I doubt much other than avocados and asparagus will fit in.

Give the recipe a try if you can afford it–not exactly a cheap date.