Memorial Day on Pleasant Lake & Couscous Salad with Grilled Vegetables

Memorial Day is just around the corner.
In New Hampshire where winter comes early and stays late, the last Monday in May, Memorial Day, marks the beginning of summer. Kids are happy to get a day off from school. Many, but not all, businesses close. The notable exceptions are any and all retailers. From Main Street to the mall, they’ll fly balloons and banners and run three-day sales extravaganzas. The highways and by-ways will be bumper-to-bumper as Americans flock to the mountains or beach or attempt to shop-‘til-they-drop.

I grew up in the suburbs west of Boston. Unless a three-day downpour was not in the forecast, my family always headed north for the long Memorial Day Weekend. Any weekend was a good weekend if it was spent on Pleasant Lake. Saturday morning was for chores. We ran the vacuum cleaner upstairs and down, checked the ceilings for cobwebs and leaks and the cupboards, nooks and crannies for trespassers. One year my sister Brenda discovered a pile of seeds and nuts in her bed. We figured that mice had taken our absence during Mud Season as an invitation to move in.

We three kids always whipped through whatever boring tasks our parents assigned. What we lacked in care we made up in speed and escaped to the beach as quickly as possible. Brenda and I would get the jump on our summer tans while John went in search of frogs and tadpoles. Before too long, a toe was tentatively put in the lake. Dares and double dares soon followed. Then, as often as not, one or all of us plunged, shrieking, into the still freezing water.

In the coming days, all along the shores of Pleasant Lake, and lakes everywhere, empty cottages will fill up. The summer people will be back, if only for the weekend. Windows will be thrown open to clear the stale and musty air. The water will be turned back on. Floors and decks will be swept clean. Stray squirrels and mice will be chased out the door. Beaches and yards will be raked free of winter’s debris. Dusty lawn chairs will get hosed off. Barbeque grills will be found and put to work. Before you know it, everything will be shipshape and ready for summer.

With a little luck, a couple of hours will be found for some fun. Favorite hiking trails will be rediscovered. Games of golf and tennis matches will be played. Boats, large and small, will be launched. Kayaks and canoes will tour the shore. Sailors will hope for breeze and settle for a snooze on the calm lake. Fishermen will pray that dinner will bite their hooks and settle for burgers on the grill. I’m sure that at least a few kids will plunge, shrieking, into the ice cold lake.

My part-time neighbors won’t stay long. Late Monday afternoon they will put away their brooms and rakes. They will stow their toys, close up their cottages and head back to the city. They’ll return to work and school on Tuesday with sore muscles, a few black fly bites and a sunburn or two.

Except for the loons’ call, the lake will again be still.

If only for a weekend, enjoy the first delightful days of summer. However you spend the holiday, take a moment to relive a few fond memories with family and friends. And maybe, just maybe, take a mad dash in and out of a still frigid lake.

Have fun and bon appétit!

Couscous Salad with Grilled Vegetables 

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Versatile and full of flavor, serve this salad at your holiday cookout. Enjoy!

Serves 8

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Juice of 1/2-1 lemon
Extra virgin olive oil
3 cloves garlic, minced
Kosher salt and freshly ground pepper to taste
1-2 zucchinis, sliced lengthwise about 1/2 inch thick
1 small eggplant, sliced about 1/2 inch thick
1 red onion, cut in 1/2 inch rounds
1/2 yellow bell pepper
1/2 red bell pepper
2 cups Israeli couscous
2-3 tablespoons flat-leaf parsley, chopped
1-2 tablespoons fresh mint, chopped
1 tablespoon fresh oregano, chopped
1/4 cup pine nuts, toasted

Combine the juice of 1/2 lemon and the garlic in a large bowl and season with salt and pepper. Whisk in 2 tablespoons of olive oil. Let the vinaigrette sit for 10-15 minutes to combine the flavors.

While the vinaigrette mixes and mingles, prepare the couscous according to package directions.

Drain the couscous and transfer to the bowl with the vinaigrette and toss to combine. Cool the couscous to almost room temperature, add the herbs, season with salt and pepper to taste and toss again.

Meanwhile, preheat the grill to medium-high. Brush or toss the vegetables in a little olive oil to lightly coat and season with salt and pepper. Grill the vegetables until tender or tender-crisp, 2-3 minutes per side for the eggplant and 1-2 minutes per side for everything else. You might like to cook the onions in a grill pan as the small rings are apt to fall through the grate.

When the vegetables are cool enough to handle, roughly chop and add the vegetables and pine nuts to the couscous and toss to combine. If the couscous seems dry, add more lemon juice and/or olive oil to taste.

Serve immediately or cover and store in the refrigerator. The salad is best at room temperature so remove from the refrigerator about 30 minutes before serving.

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One Year Ago – Chocolate Chip Cupcakes
Two Year Ago – Feta Walnut Spread
Three Years Ago – Bruschetta with Grilled Vegetables & Gorgonzola
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you spend the long Memorial Day weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

My Mother’s Gift & Tarte à l’Oignon (Onion Tart)

With Mothers’ Day approaching I’m feeling a little sentimental. I’ve been thinking about some of the gifts my mom has given me. Not the baby dolls or bicycles, the Fair Isle sweaters or even the bright red stew pot I still use today. I could dwell on the fact that she didn’t passed on her very long legs but I won’t.

Looking back, one of the best gifts my mother gave me was her enthusiasm for spirited conversation.

Dinner at our house served two critical purposes. It kept the family from starving and, more important, it brought us together every night. My mother was never particularly interested in cooking. I don’t remember her spending long hours in the kitchen. She gravitated toward quick and easy recipes and didn’t hesitate to throw a can of soup on a piece of chicken or into a pot of stew.

In spite of her indifference towards most things culinary, Mom was very keen about family dinner. For some of our neighbors, family dinner was a rare occasion, reserved for holidays or special occasions. Others raced through the evening meal and fled the table. Not so at my house, most evenings we hung out for a good hour, sometimes longer. The television was never on. Phone calls were only answered to take a message to call back later.

Every night we shared our news, victories, trials and tribulations. We discussed everything and anything. We talked about our day at school, our favorite books, celebrities and stars as well as the Boston Bruins and Red Sox. As we got older, political and social issues became key topics during our nightly conversations.

It was an exciting, turbulent time, a time of great change; kind of like now. We vigorously discussed the virtues and vices of the President and a whole host of politicians, public figures, crusaders and crooks. We deliberated over the war, civil rights, women’s rights and the environment. We shouted, we laughed, we jockeyed for position. We talked all at once, we interrupted each other in our excitement and enthusiasm. Somehow or other we managed to listen to each other (if only barely) and respect each other (if sometimes grudgingly).

Once in a blue moon, a subject was deemed off limits, inappropriate for my little brother’s young ears. Those times were few and far between. For the most part it was no holds barred. My sister and I were free to discuss, rant and rave with the passion and intensity of idealistic teenagers. Mom insisted that we never argued. In her words, we discussed enthusiastically.

Looking back, those dinners were tremendous confidence builders. I don’t ever remember my mother telling me I was wrong. From time to time she cautioned me that a particular opinion could be unpopular. She sometimes warned that a certain stand could put me on the outs with friends or neighbors. Even when she disagreed, she never discouraged my youthful dance with new ideas. Within our protective family circle, I was able to test new insights and changing opinions. I learned to listen and scrutinize an idea before accepting or rejecting it. Those dinners helped me develop the self-confidence to speak up, share my ideas and stories and listen to others. I am forever grateful.

How did I thank her? When we were little, my sister, brother and I took turns serving Mom an English muffin in bed on Mothers’ Day. Later I sent cards and flowers (when I remembered.) Now it’s a plant and I invite the family over for brunch or lunch. All in all, I definitely got the better half of the bargain.

Thank you Mom and Happy Mothers’ Day! Bon appétit!

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Tarte à l’Oignon (Onion Tart)
This earthy French tart is perfect for brunch, lunch or a casual supper. Give it a try on Mothers’ Day and enjoy!
Serves 6-8
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4 slices thick cut bacon (about 1/4 pound), chopped (optional – substitute with olive oil)
About 1 tablespoon butter
2 pounds onions, cut in half lengthwise and sliced in thin wedges
1-2 cloves garlic, minced
2 teaspoons fresh thyme
Kosher salt and freshly ground black pepper
Savory Flakey Pastry (recipe follows)
2 large eggs
1 cup sour cream
1 teaspoon Dijon mustard
Pinch nutmeg

Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet, drain on paper towels and reserve.

Add more or less butter to the bacon drippings to coat the skillet and melt. Add the onion, season with salt and pepper and cook, stirring occasionally, until soft and lightly caramelized, about 20 minutes. Add the garlic and cook for 2-3 minutes more. Remove the pan from the heat and toss the onions with the bacon and thyme. Cool to room temperature.

While the onion is cooking and cooling, roll out the pastry dough on a lightly floured surface. Line a 9 or 10-inch tart pan with the pastry leaving about 1/4-inch for shrinkage; crimp the edges. Cover the pastry and store in the refrigerator until ready to use.

Preheat the oven to 450 degrees and arrange the rack in the middle of the oven.

Put the eggs, sour cream, mustard and nutmeg in a large bowl, season with salt and pepper and whisk to combine. Add the onions and bacon and toss to combine. Pour the onion mixture into the tart shell.

Put the tart in the oven, lower the oven temperature to 350 degrees and bake for 30 minutes or until the custard is set and the top is golden brown. Cool for 5-10 minutes and serve.

Savory Flakey Pastry
1 cup all-purpose flour
1/2 teaspoon salt
4 tablespoons (1/2 stick) chilled butter, cut into small pieces
3 tablespoons solid vegetable shortening, cold, cut into small pieces
2-4 tablespoons ice water

Blend the flour and salt in a food processor. Add the butter and shortening and process until the mixture resembles coarse meal.

Sprinkle with ice water, 1-2 tablespoons at a time and process until the dough comes together in a ball. Remove the dough from the food processor and flatten into a disk. Wrap the dough in plastic and chill until firm, at least 30 minutes.

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One Year Ago – Honeyed Apricots with Creamy Yogurt
Two Year Ago – Black & White Brownies
Three Years Ago – Rhubarb Muffins
Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s the best (or worse) place to kick you out?!? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Happy 50th Birthday Toast to My Brother John

Last night we celebrated my brother’s 50th birthday. I brought mini cup cakes – 50 of them - Death by Chocolate  with Cream Cheese Frosting and of course I had to say a few words…

I met John before any of you. I remember the morning he was born. My sister Brenda woke me up at about 6 a.m. to tell me we had a new baby brother. She was obviously very excited. I think she asked me if I was too. I told her no, rolled over and went back to sleep.

We met him a few days later when he came home from Newton-Wellesley Hospital. That’s the day I became a middle child. That’s also the day he stole my bedroom.

But back to John. We called him Johnny then but he was often referred to as the god loved angel. In spite of my indifference he was a cute baby, a little skinny with long arms and legs, white gold curls and a charming disposition. My mother was putty in his hands.

We are all grateful that John was born because without him our family history would be vague at best.

For example … we are hard put to answer the question – When did you move to Jackson Road? Only answer we are able to come up with … well, it was before John was born so it was before 1962.

But ask … when did you build the house in New Hampshire? That one is easy. John was 4 so it must have been 1966. All major purchases, life changes and vacations can be dated by John’s age at the time.

When did you ski Aspen? Well it was February vacation. John broke his leg. He was 8. It was 1971.

When did Susan move to Switzerland? John was in his last year at BU so it must have been 1984.

When did my dad retire? Well, John graduated from BU the year before, so it must have been 1985.

How many years have my parents been married? Well the weekend John married Jen was their 40th anniversary. So John’s been married 21 years which makes it 61 for Mom and Dad.

Oh … and by the way we moved to Jackson Road in 1959. I had just turned 4.

So here’s to you Johnny, the god loved angel … may you have 50 wonderful more years! We’re counting on it. Otherwise, we’ll never be able to remember when anything happened! Happy Birthday!
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Thanks for stopping by! I invite you to take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Celebrate International Women’s Day! & Scallops and Roasted Pepper Sauce

Perhaps you haven’t heard or barely heard but March is Women’s History Month and the 8th is International Women’s Day . I first stumbled upon International Women’s Day during one of my many trips to Russia. In a former life, I was an international sales and marketing maven and Russia was part of my territory. IWD is celebrated with great enthusiasm in Russia and much of Eastern Europe. I don’t know if Hallmark has a store in Moscow but it’s a big day for cards and flowers. A cross between Mothers’ Day and Labor Day, it celebrates the contributions of famous and not so famous women.

When it comes to heroes, ordinary or otherwise, my great grandmother comes pretty high on my list. I never met her and only know her from my mother’s stories. From what Mom’s told me, it is clear that Nana Grant was a remarkable woman. One of eight or nine children, my great grandmother grew up on a farm in Nova Scotia. Living with the harsh climate and rocky terrain of eastern Canada, Elizabeth Hailey learned the virtues of hard work and thrift early in life. She also developed a healthy respect for education and the opportunities it can bring.

After she married John Grant, they moved to Boston to build a new life in the land of opportunity. After only a few short years, Mr. Grant died of pneumonia. A single mother with a three year old daughter, many, maybe most, women would have hightailed it back Canada and the family farm. But Nana figured that there would be more and better opportunities for her daughter in New England than New Scotland.

That said there were not a lot of options for women like Nana Grant. With only a few years of elementary school, teaching or nursing was not an option. Factories were hiring but the pay was pitifully low and conditions abysmal. In 1900, women did not start their own businesses but that didn’t deter Nana. Necessity was the mother of her entrepreneurship.

Nana opened a notions shop. In the age of Walmart, there is a least a generation of people who have never been to, let alone heard of, a notions shop. Her tiny store sold bits and bobs, thread, pins and needles and penny candy. Her courage, hard work and drive were the keys to her success. She didn’t build an empire; her success cannot be measured in hundreds or thousands of stores across the country. Quite simply, she made a living, loved and raised her daughter and gave her a university education and all the opportunities that go with it. She also adored my mother but that’s a story for another day.

International Women’s Day is a good time to celebrate and reflect on the courage, achievements and determination of remarkable women. Maybe you’ll raise your glass to someone famous, a noted and notable senator, favorite author, brilliant CEO or award-winning actor. Then again, maybe you will honor someone closer to home, your mother or grandmother, your daughter, granddaughter or niece. Take a few minutes to think about the women who have helped you become you. Offer a toast to that special teacher, an old boss or wise friend … even a great grandmother you never met but whose life and courage inspired you.

Bon appétit!

Scallops and Roasted Pepper Sauce
Nova Scotia is famous for its seafood. This scallop dish is perfect for a cozy celebration. Enjoy!
Serves 4

About 1 1/2 pounds sea scallops
1/4 teaspoon smoked paprika
Kosher salt and freshly ground pepper
Olive oil
1/2 cup dry white wine
Roasted Pepper Sauce (recipe follows)
1-2tablespoon cold butter, cut in small pieces
Chopped fresh flat leaf parsley

Pat the scallops dry and season with paprika, salt and pepper. Heat a little olive oil in a heavy large skillet over medium-high heat. Put the scallops in the skillet and cook until opaque in center, about 1 minute per side. Remove from the skillet and keep warm.

Add the wine to the skillet, deglaze the pan and reduce by 1/3. Add about 3/4 cup of Roasted Pepper Sauce and simmer for 2-3 minutes. Add the butter and whisk until smooth.

To serve: Arrange the scallops on a platter or individual plates, drizzle with sauce and sprinkle with parsley.

Roasted Pepper Sauce
Makes about 1 1/2 cups

2 large red bell pepper, seeded and roughly chopped
1 medium onion, roughly chopped
2 cloves garlic
1/2 (or to taste) Thai pepper, seeds and veins removed and finely chopped
1 tablespoon white wine vinegar
Olive oil
Kosher salt and freshly ground pepper to taste
2 teaspoons finely chopped fresh oregano
1/2 cup chicken broth

Preheat the oven to 375 degrees.

Put the bell pepper, onion, garlic and Thai pepper in an ovenproof skillet, add the vinegar and just enough olive oil to lightly coat, season with salt and pepper and toss to combine. Roast at 375 degrees until the vegetables are soft and caramelized, about 30 minutes. Let cool for 10 minutes.

Transfer the pepper mixture to a blender or food processor. Add the oregano and chicken broth and process until smooth.

Cover and store extra sauce in the refrigerator or freezer. It’s a great sauce for chicken and pasta.

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One Year Ago – Creole Shrimp & Cheesy Grits
Two Year Ago – White Bean Dip
Three Years Ago – Warm Chocolate Pudding
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you spend International Women’s Day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Falling Leaves & Apple Crumb Cake

In spite of the warm weather, both the lovely sunny days and the not so lovely almost-tropical showers, it’s beginning to look a lot like fall. Splotches of red and yellow are becoming more pronounced on the hills surrounding Pleasant Lake. Leaves have begun to ever-so-gently fall from the trees. They float like tiny boats along the lake’s edge and skitter across the beach in the afternoon breeze. It’s lovely, tranquil, with just the right touch of poetry and romance. Until I happen to glance out my window. Those lovely autumn leaves have been making a beeline to my yard.

Then again, all those leaves remind me of Saturday afternoons on Jackson Road. I remember the cool air, the warm, golden sunlight and my dad, rake in hand. Before the lunch dishes were even cleared, Dad was out in the garage grabbing his rake. He’d spend the entire afternoon raking and piling up the endless supply of crackling, dry leaves that always found their way into our yard. Unless we were quick and disappeared, he always recruited, make that drafted, my sister Brenda and me to help. I seem to remember that my sister was much better than I at disappearing. While I was lazily dreaming up ways to spend the afternoon, my sister was quick out the door to a friend’s house or a Girl Scout meeting.

Dad would grab his big rake and a cute little one for me (and Brenda if she hadn’t managed to give him the slip). More toy than tool, I wielded my rake with courage and determination. Well, not exactly. Throughout the long afternoon, I divided my time between pretending to rake, complaining and, the best part, jumping into the enormous piles of leaves which Dad created.

As soon as the sun began to set, the air shifted from cool to downright chilly. Dad and every other father on the street made quick work of their hours of raking. Within minutes the leafy piles were reduced to small mounds of ash and the wonderful smell of burning leaves filled the neighborhood.

The ashes cooled quickly as dusk fell. We put our rakes away and hurried inside. If we’d turned to inspect the freshly raked yard, we would have seen that a late afternoon breeze had brought in a thick, new covering of leaves. But there was always another day and Mom had dinner on the stove and warm water running for a tub.

It’s been a few decades since most communities allowed it but I don’t know a single person over forty who doesn’t miss the sweet smell of burning leaves. Without the promise of that smoky perfume, our motivation to flex our muscles and get out the rake is gone. Instead we rev up the leaf blower or lawn mower. I know my grass needs to be cut at least one more time before the snow flies so why not combine two jobs in one?

These noisy power tools are a lot less enchanting than the picture of dad and daughter with rakes in hand. Their noisy roar plays havoc with the tranquility of a golden afternoon but the work is done in an hour or two not four or five. Instead of ash and smoky perfume, the great leafy piles will be turned into compost. And maybe, just maybe, some will feed a father-daughter vegetable patch or stand of sunflowers next summer.

Bon appétit!

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Apple Crumb Cake
While the smell of burning leaves on an October afternoon is nothing more than a distant memory, the warm and wonderful aroma of apples and spice can fill your kitchen today. Enjoy!

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6 tablespoons unsalted butter, at room temperature, plus extra for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Grated zest of 1/2 orange
Pinch nutmeg
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup sour cream
1 apple, peeled, cored and chopped
1/4 cup dried cranberries or raisins
Crumbly Topping (recipe follows)
Apple Cider Crème Anglaise (recipe follows)

Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan or deep dish pie plate.

Whisk the flour, baking powder, spices and orange peel together in a small bowl.

In a larger bowl, beat the butter and sugar until pale and fluffy with an electric mixer, about 3 minutes. Add the egg, vanilla and sour cream and beat until smooth. Add the dry ingredients, a little at a time, mixing until just smooth. Fold the chopped apple and dried cranberries into the batter. Spread the batter into the prepared pan and sprinkle with the Crumbly Topping.

Bake the cake for 10 minutes then reduce the oven temperature to 325 degrees and bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 45-50 minutes. Let the cake cool in the pan on a rack for 10-15 minutes. Remove the springform collar and continue to cool. Serve the cake at room temperature with a spoonful of cold Apple Cider Crème Anglaise.

Crumbly Topping
1/4 cup all-purpose flour
1/4 cup light brown sugar, packed
1/4 teaspoon cinnamon
1/4 teaspoon ginger
Pinch nutmeg
Pinch kosher salt
3 tablespoons cold, unsalted butter, cut in pieces
1/3 cup oatmeal

Put the flour, sugar, salt and spices in a small food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse corn meal. Add the oatmeal and pulse until the topping starts to come together in small lumps.

Apple Cider Crème Anglaise
3 cups apple cider
6 large egg yolks
1 1/2 cups heavy cream
3-4 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Pinch nutmeg
Pinch salt
Grated zest of 1/2 orange
2-3 tablespoons Calvados or Apple Jack (optional)

Put the cider in a small sauce pan and bring to a boil over medium high heat. Reduce the heat to medium-low and simmer until reduced to 1/2 cup.

Set a small bowl in a large one. Surround the small bowl with ice water and set aside.

Put the eggs, cream, brown sugar, cinnamon, ginger, nutmeg and salt in a blender and process until smooth. With the motor running, very slowly add the reduced cider and process until smooth.

Transfer the sauce to a small pot, add the orange zest and cook over low heat, stirring almost constantly until the sauce reaches 170 degrees on a candy thermometer. Stir in the Calvados. Pour the sauce through a fine-mesh sieve into the bowl in the ice bath. Stirring frequently, cool the crème to room temperature, cover and store in the refrigerator until cold.

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One Year Ago – Ginger Scones
Two Years Ago – Curried Eggplant Soup
Three Years Ago – Braised Beef Bourguignon

Do you have a favorite apple recipe? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new stories and recipes.

Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook! I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

Healing Hugs – Returning to Normal

Significant days and events are sprinkled through our lives. Some are highly personal. I remember the morning my brother was born; the green-eyed monster was sitting on my shoulder and I was not convinced a baby brother was a good idea. I remember my first day of college, my excitement and nervous anticipation for a new adventure. I remember my fortieth birthday party when I enthusiastically embraced the new decade.

There are also monumental world and national events. My parents have clear recollections of the day the Japanese bombed Pearl Harbor. Americans share a proud memory of the summer night we sat spellbound watching grainy black and white images of Neil Armstrong and Buzz Aldrin walking on the moon. After waiting for 86 long years, Red Sox fans will forever remember the joy of winning the World Series.

And then there is September 11th.

I was in Tokyo. It was already evening when I landed at Narita Airport and with the time difference, only minutes before the first plane hit the World Trade Center. But it was several hours before I learned of the horrible events in New York, Washington and Pennsylvania. After the long trip from the airport into the city and a business dinner, I was finally able to call it a day and escape to my hotel room. It was late, I was jet lagged and exhausted.

I turned on CNN for background noise while I unpacked and got ready for bed. Watching the news, I was shocked and horrified. I barely slept; instead like millions around the world, I was riveted to the television for most of the night. Up on the thirty-something floor of one of those big, impersonal hotels, thousands of miles from home, I felt terribly alone. There was a hollow, empty feeling in my chest.

I was a few days into a two week business trip. My colleagues did not hesitate to tell me that I could certainly cut my trip short and return home. US airports were locked down so jumping on a plane and heading home was not an option. Work became a distraction. I met with customers and discussed IT strategy. I consulted with our local sales and marketing teams. All the while I could not help but feel an overwhelming sadness, a hollowness and a bit shell shocked.

When the airports reopened, I flew home to my little cottage in sunny California. It was good to be out of big hotels and in my own house, surrounded by greenery instead of concrete. However, I had been living in California for less than a year and it didn’t really feel like home.

The initial shock started to dissipate but within a week I knew that if I wanted to feel normal again I needed to hug a kid. Not just any kid, it was time to spend time with family.

The Nyes – Summer 2000

I headed to New Hampshire for the long Columbus Day weekend. The leaves were changing color and the sun shone. I joined my family for walks down to the lake and hikes in the hills. We lingered around the table over leisurely dinners and long conversations. My nephews were big, gangling teenagers and indulged their auntie with hugs at arrival and departure. My then tiny nieces were happy to share lots of hugs throughout the weekend. The hollow in my chest began to fill. Thanks to the boys and little girls, I started to feel normal again.

On this weekend of remembrance, I hope that you too find normalcy, peace and yes even pleasure in everyday, ordinary events, time with family and friends and lots of hugs.

What about you? How did you heal and recover after September 11th? Feel free to share your thoughts and add a comment.

© Susan W. Nye, 2011

No recipes today but you can find many Comfort Food recipes on the blog.  

You can also find my article Ten Years Later – Remembering September 11th in New Hampshire Magazine.