“And going places I’ve never been. Time turns the pages and oh, life goes so fast, Lord, I wish I was eighteen again.” —George Burns, 1980
In Aberdeen, Wash., Uncle and Aunt’s old two-story and eight-bedroom boarding house sat on the edge of a slough; in fact, part of that small waterway ran under the back edge of the house and deck, and alongside of their vegetable garden and chicken house as well.
At the far end of the property, a huge Douglas fir tree had given up its time on earth, and fell into that slough, making for a lovely vantage spot for a 7-year-old girl to spend time on when she wasn’t in school.
During the summer months, I would gather up my picnic supplies…two buttered slices of “Wonder” bread, an empty can of “Hills Brothers” coffee, a few match sticks, pieces of wood kindling and newspaper, and a copy of “Grimms’ Fairy Tales.” Crawling out onto that tree’s trunk was a bit of a challenge, but once I reached my destination, I would light my makeshift barbecue coffee can and toast my bread.
I moved very quietly during this ritual, as I waited for the great grey Heron to fly onto the bank of the slough. Once landed, the heron would wade into the waters, lifting each leg so gently not wanting to disturb the small minnows that were to be his meal. I would watch the water dripping from his feet, making ripples that would disappear onto the bank of the slough. Oh, the patience of that majestic bird. And then just as suddenly as the heron would appear, the bird would flap his wings, lifting himself from those waters, and fly off, disappearing over the rooftop of the nearby cedar mill.
Alone, once again, I would settle into the quiet of my surroundings and immerse myself in the story of “The Princess and the Pea,” or perhaps “The Emperor’s New Clothes.”
Aberdeen is just a few miles from the coast of the Pacific Ocean; 20 to be exact, and the warm afternoons were short, as the fog bank would set in early and would drift from the coastline over to our town. Chilly, it was, and becoming cold, I would pack up my picnic supplies and head for aunt’s kitchen where the warmth from the wood stove and smells from whatever was going to be our dinner for that evening filled my being.
This ritual went on for several summers, that is until I was sent off to a convent boarding school for girls.
Many years later, married and living in Ventura, Calif., my hubby and I would often attend concerts that were held at the top floor of the Holiday Inn.
This is where, in 1980, we listened to George Burns, comedian and actor, performing “I Wish I Was Eighteen Again.” Today, you can see and hear George, at the age of 84, sing that song on YouTube. You will be glad you did.
If we had the wherewithal and able to travel back in time, unlike George Burns who would like to be 18 again, I believe I would go back to my fairytale “days of yore” at the age of 7. I can close my eyes and remember the droplets of water from the great Heron’s feet as he lifted himself from the slough’s water; the warmth and smells of aunt’s kitchen, and most of all, I would be able to tell uncle and aunt how grateful I am for having provided me with a home and delicious food in my belly.
And how about you, dear readers; would you, like George, want to be 18 again or a younger 7? Enjoy your choice of travel in time!
Uncle’s garden was filled with vegetables of all kinds. Carrots, onions, peas and string beans along with rutabagas, turnips, cabbage and rhubarb. But his tomatoes were special.
Aunt would slice off the top of a very firm but ripe tomato, and with a spoon, would remove the seeds and core, salt the interior, and on a towel, turn them upside down for an hour to let the tomato drain itself of excess liquids.
She would then fill each tomato with baby onions, peas and carrots, which had been parboiled and added to a velvety hollandaise sauce, top them with grated cheese of any kind, and bake them until the tomatoes were hot but still firm.
My guests for dinners “love” them. Yours will too!
Aunt’s Hollandaise Sauce
(Makes 12 Tablespoons full)
• 2 large egg yolks
• 2 Tbsp. lukewarm water
In a small saucepan, beat egg yolks until smooth and creamy and place over low to medium heat.
Add:
• 8 Tbsp. room temperature butter cut into 1/4 in. cubes
• 2 tsp. lemon juice
• 1/2 tsp. Dijon mustard
• 1/8 tsp. cayenne pepper
Cook and whisk continuously for 3-4 minutes until thick and creamy and you can coat a spoon with the sauce.
Colly Gruczelak, a Ben Lomond resident, loves people and loves to cook. Contact her at cz****@*****st.net.
