Tuesday, November 24, 2015

A Mess, Both Definitions


Here is what Miss Camellia looks like today. As you can see, she hasn't gotten her tail feathers back but she doesn't look plucked anymore.


I think I've finally got my phone sorted out but am not quite sure. I've talked to tech help twice already but that had to do with messaging and activation. I've got beans cooking on the stove and laundry going. 

I am feeling eight thousand kinds of anxious. Like I've taken some bad speed for those of you who may ever have made that mistake back in the olden, olden days. And I'm sure that it's mostly about Thanksgiving. Not the meal itself. I could do my part of the cooking half asleep with one hand tied behind my back. 

But I don't feel like talking about it and I'm going to just get on with it. Make my cornbread for stuffing, make my pies, go buy greens at the farmer's market in Monticello because my collards aren't big enough to make a decent mess of yet. Not "mess" like messy but "mess" like, "Mama made a mess of greens for Thanksgiving." 

And so forth. I have two venison roasts brining in salt and brown sugar that Mr. Moon is going to smoke. I need to make my angel biscuit dough. Lily keeps offering to just buy rolls but I don't know- I like making the bread. I guess I'm just not ready to give up all of my Thanksgiving duties as of yet. Not ready to abdicate my matriarchal role entirely. 

So it goes and so it is. I'm trying to find my lotus flower as Lis says. 
This helps. 


Six more months, good lord willing and the creek don't rise. 

Love...Ms. Moon

5 comments:

  1. How do you cook your greens? Do you use fat back? Ham hocks? Broth? What? I keep looking at them in the grocery store but I don't have a clue what to do with them. Have a great day with the family on Thursday, it sounds like it will be fun.

    ReplyDelete
  2. Be in the moment, all the moments, the moments of cooking and laundry. Push the future moments away.

    Easier said than done.

    What will the roasts taste like after smoking? If it was pork, you would get ham (I think?) but what do you get when it's venison?

    ReplyDelete
  3. I'm edgy too. Tired and edgy. I don't know why I risked an espresso just now, speaking of bad speed. Hopefully it's countering one kind of energy with another
    that's more uplifting. I should be figuring out what to do with the pretty persimmons someone brought me, but instead I'm binge-watching Homeland.

    ReplyDelete
  4. what is it about these kinds of holidays that make us so edgy? i'd really like to understand it. walking alongside you, sweet friend. beaming love.

    ReplyDelete
  5. Allison- Because a lot of vegetarians are going to be at Thanksgiving, I cook my greens with onions and soy sauce, a little olive oil, and a little bit of liquid smoke and balsamic vinegar and hot sauce. Oh! And tomatoes. Canned, fresh, whatever. I have not had good luck, however, with grocery-store greens. They are generally old.

    jenny-o- I am trying! I'll let you know what the venison tastes like. This is an experiment.

    A- I hear you.

    Angella- I have no idea what it is about the holidays but it's real as hell. Beaming love back to you. As always.

    ReplyDelete

Tell me, sweeties. Tell me what you think.