george saunders's convocation speech (an excerpt)


As a mother who is trying to teach her children many things, kindness is at the top of the list.
...excerpted from George Saunders's Convocation speech to the 2013 graduating class of Syracuse University. 
Now, one useful thing you can do with an old person, in addition to borrowing money from them, or asking them to do one of their old-time “dances,” so you can watch, while laughing, is ask: “Looking back, what do you regret?”  And they’ll tell you.  Sometimes, as you know, they’ll tell you even if you haven’t asked.  Sometimes, even when you’ve specifically requested they not tell you, they’ll tell you.
So: What do I regret?  Being poor from time to time?  Not really.  Working terrible jobs, like “knuckle-puller in a slaughterhouse?”  (And don’t even ASK what that entails.)  No.  I don’t regret that.  Skinny-dipping in a river in Sumatra, a little buzzed, and looking up and seeing like 300 monkeys sitting on a pipeline, pooping down into the river, the river in which I was swimming, with my mouth open, naked?  And getting deathly ill afterwards, and staying sick for the next seven months?  Not so much.  Do I regret the occasional humiliation?  Like once, playing hockey in front of a big crowd, including this girl I really liked, I somehow managed, while falling and emitting this weird whooping noise, to score on my own goalie, while also sending my stick flying into the crowd, nearly hitting that girl?  No.  I don’t even regret that.
But here’s something I do regret:
In seventh grade, this new kid joined our class.  In the interest of confidentiality, her Convocation Speech name will be “ELLEN.”  ELLEN was small, shy.  She wore these blue cat’s-eye glasses that, at the time, only old ladies wore.  When nervous, which was pretty much always, she had a habit of taking a strand of hair into her mouth and chewing on it.
So she came to our school and our neighborhood, and was mostly ignored, occasionally teased (“Your hair taste good?” – that sort of thing).  I could see this hurt her.  I still remember the way she’d look after such an insult: eyes cast down, a little gut-kicked, as if, having just been reminded of her place in things, she was trying, as much as possible, to disappear.  After awhile she’d drift away, hair-strand still in her mouth.  At home, I imagined, after school, her mother would say, you know: “How was your day, sweetie?” and she’d say, “Oh, fine.”  And her mother would say, “Making any friends?” and she’d go, “Sure, lots.”
Sometimes I’d see her hanging around alone in her front yard, as if afraid to leave it.
And then – they moved.  That was it.  No tragedy, no big final hazing.
One day she was there, next day she wasn’t.
End of story.
Now, why do I regret that?  Why, forty-two years later, am I still thinking about it?  Relative to most of the other kids, I was actually pretty nice to her.  I never said an unkind word to her.  In fact, I sometimes even (mildly) defended her.
But still.  It bothers me.

So here’s something I know to be true, although it’s a little corny, and I don’t quite know what to do with it:
What I regret most in my life are failures of kindness. 

cherry picking at berry patch farms (+cherry compote)


Otis, who turns 4 in the fall, has already committed himself to being a firefighter, a surgeon, a train conductor, a man who studies planets, a dinosaur expert and a farmer when he grows up.
I told him, "Well Otis, those are all very hard and worth while jobs. You can do any one of those things so long as you put in a lot of hard work..." He nodded his head like he understood.

But hard work doesn't always guarantee success. On a trip to Berry Patch Farms we learned that even hard work can result in a total crop failure, as was the case for the farm's first round of strawberries which were non-existent due to late snowstorms in April. Yet the farmers remain determined; they are hopeful that another crop will come around in August and they say the fruits are looking good so far... 
I was impressed that even while acknowledging "some years this sort of thing, it just happens," the farmers remain so optimistic. 

That's when I realized that I'd probably make a terrible farmer. I don't mind hard work (and the drenching sweat that comes from spending long hours in the hot sun), but the stress that comes with the territory and the strength you must posses in order to accept things that are beyond your control (like nature) well, that would be too much.   

When we moved into our new house, I thought that we would finally be able to "live off the land." Despite our small urban plot, I was thinking we'd be able to grow enough tomatoes (heirloom, beefsteak and cherry), jalapeno peppers, cilantro, basil, dill, cauliflower, and strawberries to take us through the summer months. 
But luck was not on our side and I didn't anticipate the bellicose bunch of squirrels who are constantly making war with me and my garden. To make matters worse, I planted almost everything in what-was-then (April) the sunniest part of the garden, but what-is-now the shadiest part of the garden (July). So unfortunately everything except for a few tomatoes and some basil is pretty much dead. Yup, my own personal crop failure. (But I will carry on...)


I already know what went wrong. I planted things too quickly. I rushed to get things into the ground. I didn't do my research. And I should have calculated the risk of having hungry squirrels and little boys on the premises. But live and learn, as they say...








There are billy goats, chickens, turkeys, a pot bellied pig and a donkey on the grounds. This had me thinking about how great it would be to have a chicken coop in our backyard. But then I thought about our neighbors who live in the old carriage house behind our home, and maybe they wouldn't be so keen on the noise and such. So we will have take a wait and see approach...




I think there's a nice take-away from the farm that benefits both me and my children: work hard, stay the course, and when things head south remain hopeful and always (try to) have a smile on your face. That's what I saw at Berry Patch. 


When we got back to Denver (which is about 25 minute away), I was craving cheesecake, which does happen from time-to-time (okay, more often than not). This cherry compote took just a few minutes to make and it went right on top of my upstate cheesecake. There are very few pairings that I like more than this one...(but this one comes close).
Happy day, now go hug a farmer.
xo,
Batya
***
Cherry Compote (by Smitten Kitchen adapted from the now-defunct (weep, weep) Gourmet Magazine)
Ingredients
10 ounces sweet or sour cherries, pitted
2 tablespoons lemon juice
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup water
Making the cherry topping: Place all ingredients together in a medium saucepan. Bring to a boil. Once it is boiling, cook it for an additional one to two minutes then remove from heat. Cool completely.
Spread topping over chilled cheesecake.

***
cherry recipes from across the interwebs:
cherry, arugula and quinoa salad by cookie + kate
cherry pie by lottie + doof
red fruit salad by heidi swanson of 101cookbooks

hiking mondays: road trip to hanging lake + glenwood hot springs and a summer caprese


Before we started a family, my husband and I used to travel a lot. There were camping trips in Africa, boating adventures in the Galapagos Islands, hosteling in Europe, zip-lining in Central America and excursions through parts of the Middle East and South East Asia. Travel was just something we did. And we loved it. 
When Otis was born we weren't completely ready to stop traveling all together. So, much to the surprise of almost everyone around us, we boarded a plane when he was just 6 weeks old and spent 2 weeks in Spain. It was a gamble, but it was one we were willing to take and it tuned out well. A few months later we took Otis to Jerusalem (with a side trip to Petra) and at 6 months old he flew with us to Mexico for the wedding of two very close friends.
When I became pregnant with Theodore we still had a bit of wanderlust, and so Otis spent 5 days with my in-laws (his grandparents) while Matt and I went to Puerto Rico on a second baby-moon of sorts... 
Theodore arrived 22 months after Otis, born in the same hospital in lower Manhattan. We were still living in our teeny-tiny apartment in Brooklyn and we were starting to feel a bit overwhelmed. Family trips following the birth of our second? Drum roll, please...New Jersey. I think we went Connecticut too. Then we moved to Colorado...

\\These days we travel back to New York about 2 times a year, but we haven't taken any big family vacation outside of the Tri-State area, or even stayed at a hotel together as one unit. That is, until last week.
Denver is a great jumping-off point for some spectacular hikes and scenery, but we really wanted to get deep into the mountains. We would settle for anyplace on the other side of the continental divide. That, however, would require spending an overnight in a hotel, because 6 hours of round-trip driving in the car with 2 young kids isn't exactly a good time. So we booked a hotel in Glenwood Springs, Colorado.
Before getting into the car, we ran the boys around a bit, and then we set our departure time for nap time. Otis and Theodore fell asleep immediately. When they woke up we were well past Vail and just a short distance from Glenwood Springs- a really great place that has enormous pools fed by natural hot springs. 
We checked into our sleeping quarters, which were perfect- two twin beds, air conditioning and a pool- and set out for dinner. 

\\The next morning we went to the Hot Springs and we spent about 3 hours in the pool. I ventured into the therapeutic baths for a bit and came out feeling like jello (super relaxed)...and my feet were so soft! It was awesome.
\\Heading back on I-70 in the direction toward Denver and the Continental Divide, you hit the exit for Hanging Lake, a magnificent lake at about 10,000 feet in elevation that is a pristine ecosystem with aqua blue waters.






\\When we got to the trail head I was thinking it would be a relatively easy hike. It's only about 1 1/4 miles to the top of the trail and the lake, and we routinely take our kids on 3 mile hikes. Unfortunately for us, I didn't exactly do the research that I should have done. And the hike it turns out, while only 1 1/4 miles long, has a 1000 foot incline. It's basically like hiking straight up a mountain. Literally.









\\But we persevered and slowly made our way to the top...and finally got to the last of the 7 bridges that we needed to cross...

\\By the time we got to the lake we were incredibly exhausted, but it was spectacular and the canyon views were GORGEOUS...(see that, I'm using CAPS-- that's how beautiful this hike was!)






\\Then it was time to go back down the trail...


notes on the hike:
Getting there from Denver: About 3 hours. I recommend staying in Glenwood Springs for a night or two. It's about 10 miles from the hot springs on I-70 heading east.
Difficulty: Strenuous, especially with young kids.
Distance: 1 1/4 miles.
Duration: Plan to spent between 2-3 hours getting to the lake. It took us less than 45 minutes to get back down.
Pack: sunscreen, a hat and lots of water!

\\ I was wiped out by the time we got back to Denver, so a simple caprese salad did it for dinner (I really couldn't find enough energy to cook and make a big mess). I cut up a few tomatoes and a few balls of fresh mozzarella. Usually I make my own pesto, but I happened to have some leftover store-bought because I prefer it for my pesto minestrone. I put a big dollop of pesto in between the tomato and mozzarella. Then I drizzled it with some balsamic vinegar reduction and a few pinches of large flake salt. 
Simple. Summer. Enjoy!

rose lemon sorbet + a bit of honesty


I've been thinking a lot about the honesty of photography. Maybe it's because I'm up to my eyeballs in 3 year old temper tantrums,  but I'm becoming suspicious. Things are looking too perfect out there... 

The other day I found myself reading a blog post authored by a woman who focuses on fashion, child rearing and life in the big city. The images were beautiful, everyone was in line, but in the back of my head I was thinking, "Oh for the love of God...how on Earth is her life so perfect? She has kids!" (You should note that my children are the greatest joys of my life and I'm still amazed that I have the privilege of raising two little humans. But it is hard work. Very hard work.) I started combing through her posts and there wasn't a single mention of any tantrums or bad behavior, no embarrassing moments that had her turning red, and never a mention of the toll children can take on your marriage if you don't nurture it and adapt to the new challenges as they come. That's when I realized that this blogger was either an alien, won the kid jackpot, or more likely, chooses to tell only half of the story (which is fine, it is her blog after all). 

Now I'm all for keeping things positive and focusing on the glass being half full and all that, but I think that as a mother-- one who is struggling a bit right now-- I've started gravitating toward writers who have a far more honest approach to life. It is more valuable for me to hear about the trials and tribulations that come with parenthood (give me something!) then to pretend that everything is picture perfect all the time.

I love to capture Otis and Theo squealing with delight as they splash in the water and have fun. And from the images in this post, the afternoon looks great. But a more accurate depiction of the day should include- at the very least- a sentence on how frustruating the two, very public, temper tantrums were right before these pictures were taken. They tested my inner strength. The elongated meltdowns would have caused a woman with the patience of Mother Theresa running for the hills. There are moments of extreme joy and wonderful tenderness. But there are also challenges and frustrations. So please know that even if I choose to capture the joyful moments, that is probably only part of the story. At least until the boys are out of their "threenage" years... 
I am now soliciting advice :)
xo, Batya


* * * 
Though we weren't able to pick fresh strawberries, we did pick up some rose petals from the Hoot N Howl farm stand, which came with this recipe (below) for rose lemon sorbet.
Notes on the sorbet: It was a total palette cleanser that also made my fridge smell amazing! The petals had a gorgeous color, which turned paler and paler the longer they soaked in the water. The water, which became dull and a little bit brownish towards the end of the process, turned bright pink once the lemon juice was added. Otis and Theo got a real kick out of that little experiment! The taste of actual rose water was really muted, but it looked very, very pretty. And it cooled us down. Next time I might add more rose petals, or top with chopped pistachios. 

Rose Lemon Sorbet (Adapted from The Perfect Scoop by David Lebovitz by Hoot N Howl Farm in Boulder, Colorado)
Ingredients:
2 cups rose water (see below)
1/2 cup water
1 1/4 cups of sugar (1 cup for a more tangy sorbet)
2 lemons
1 cup freshly squeezed lemon juice (from about 6 lemons)
1 tablespoon vodka or limoncello (optional)
Preparation:
In a medium, non-reactive saucepan, combine 1/2 cup of the water and the sugar. 
Grate the zest of the 2 lemons directly into the saucepan.
Heat, stirring frequently, until the sugar is completely dissolved.
Remove from the heat and add the 2 cups of rose water. Chill the mixture in the refrigerator. 
Stir the lemon juice into the rose water syrup. Add the vodka or limoncello if you're using it. Freeze the mixture in your ice cream maker according to the manufacturers instructions. (It took me 25 minutes in the ice cream maker, and then I transferred the sorbet to an ice cream container and kept it in the freezer for 4 hours before serving.)

Rose Water:
Ingredients:
2 cups water
1 cup rose petals

Bring 2 cups of water to a boil in a saucepan. Turn off heat. Stir in the rose petals and cool to room temperature. Strain and press on rose petals to expel excess water. 


hiking mondays: st. mary's glacier (and the sprouted kitchen's ranchero black bean breakfast tostadas)


The other day, Otis turned to me and said, "Mommy, I love Colorado..." (whereby his 'r' was pronounced like a 'w'). I asked him what in particular he liked about our adopted home state and he replied, "I like the sky. I like the sunset. I like the mountains. I love the cupcakes. I like the ice cream. I like the farms. I like the rivers. I like my room. I like you. I like daddy and baby. I like the dinosaurs...(and so on and so forth)." That's when I realized that he simply loved our life here, and that we had done right by him and his brother. I also recognized that he has a serious sweet tooth.
Someone once gave me a bit of parenting advice that went something like, "start 'em young"- which is what we have tried to do with our children. We've exposed them to art and music and we hope we've given them an appreciation for books and the ability to think creatively. And every week, despite their young age, we've shown them how wonderful and spectacular their environment is, right here in this beautiful place called Colorado. On Mondays we get dressed, slather on the sunscreen, grab our hiking buckets (which aids in the collection of rocks) and set out on a trail...Nothing, and I mean nothing, can beat nature. I've often said that being out in the wilderness is the closest I come to feeling any sort of spirituality or religiosity, and it's one of the few ways I can really clear my mind. At the very least, it helps put things into perspective. The mountains here are so breathtaking, the sunsets are nothing short of spectacular...and the fact that so many incredible places are only an hour's drive from our urban oasis, makes me happy and thankful. Yesterday we went to St. Mary's Glacier. We've been once before, but this time the boys did a great majority of the ascend and descend by themselves. Theodore excitedly jumped over the boulders and Otis loved skipping rocks once we got to the glacial lake. We all got a big kick out of the snow-shoers and sledders who were having fun on the glacier (look closely and you'll see them! They are the little black dots on the widest swath of snow.).
While we were laughing and walking up the mountain, something happened that brought me to tears. As we were rounding a bend, a youthful, female Rottweiler-Labrador mix came running around the curve. She took my breath away. I was standing next to Theo who screamed out, "Omar. It's Omar, mommy. Look, you see?" But as many of you know, Omar is no longer with us. The dog, Abby, bore the most striking resemblance to Omar that I have ever seen, and as we pet Abby I began to cry. 
I thought about Omar the rest of the way up the mountain. But as we got to the glacier and saw the lake, I had this feeling that everything would be okay. The vastness and the beauty of nature makes us feel like, even in times of loss, we can still go on...because there is still so much beauty remaining. And so, as I sat with my boys and my husband by the lake, I thought about how good our life is, despite the heartache and challenges that come with the journey...and I thought about a dog named Omar, whom I still miss dearly. 


location: St. Mary's Glacier is near Idaho Springs, exit 238 off I-70 and follow the signs. 
elevation: 10,000 feet.
duration: 3/4 of a mile each way.
hiking terrain: Rocky boulders all the way up until you get to the lake and the glacier. 
things people do at the lake: picnic, walk, snow-shoe, cliff dive (I'm not endorsing this one), climb trees, sled.
other stuff: There is a $5 fee for the parking lot. Do not park on the side of the roadway or you will get towed. Walk up the hill from the parking lot. On the left-hand side, past a gate, you will see an opening and a sign for St. Mary's Glacier.
and a final caveat: The traffic coming back into Denver on I-70 can get pretty bad due to tunnel construction. Bring good music and/or a book (if you're not the driver). You'll need it!
* * *
Before heading out, I made this. It was simple, tasty, and filling-- it kept me going the whole way up and the whole way down from St. Mary's Glacier. 

Ranchero Breakfast Tostadas
barely modified from A Sprouted Kitchen: A Tastier Take on Whole Foods (by Sara Forte)
Serves 4
Notes: I used canned beans, but you could soak fresh ones overnight. I topped the tostada with a fried egg, but a poached or scrambled egg would work just as well.

Ingredients 

Black Bean Mash
2 cups cooked black beans (I used canned in the interest of time)
1/4 to 1/2 cup light sour cream (I liked it better with, not surprisingly, the 1/2 cup)
2 green onions, white and green parts, chopped
1 teaspoon ground cumin
1/2 teaspoon sea salt, plus more to taste
1 teaspoon freshly ground pepper

8 small corn tortillas
Extra-virgin olive oil, for brushing
1 tablespoon unsalted butter
8 eggs
1 cup shredded white Cheddar cheese
2 avocados, peeled and thinly sliced
1/3 cup chopped fresh cilantro
1 lime, in wedges
Hot sauce, for serving (optional)

Preparation
Whether cooking the beans from scratch or using canned, drain the beans and add them to a saucepan over low heat and warm through. Add about 1/4 cup tepid water, 1/4 cup of the sour cream, the green onions, cumin, salt, and pepper and mash with a potato masher or a large fork until coarsely mashed but not entirely smooth. Taste for salt and pepper, add the remaining sour cream if you'd like the beans to be creamier, then turn off the heat and keep covered until needed.

Preheat the oven to 400 degrees F. Brush the tops of the tortillas with a bit of olive oil and lay them on a rimmed baking sheet (it's fine if they overlap). Bake until just lightly browned, 6 to 8 minutes. Remove from the oven and set aside.

Heat a large frying pan with the coconut oil over medium heat. Working in batches as necessary, gently break the eggs in the pan and cook sunny-side up or to your desired doneness, covering the pan if you like your yolks more cooked through. Build a tostada by topping a tortilla with about 1/4 cup of the bean mash, 1 egg, and an eighth of the cheese, avocado slices, and cilantro. Repeat with the remaining ingredients. Serve garnished with a slice of lime and hot sauce to taste.