In Other News, I Won an Award
Things around here have been sad, and I reserve the right to be glum whenever I want.
However, the day before Beth was hospitalized was a great day, and one which I had intended to write about, so here we go.
One reason it was nice was that I felt challenged by and satisfied from my day job in a way that I had not felt since I became a parent. It felt awesome to flex those worky wings.
Another good thing was that I won an award at my job.
The award is not for actually working, however.
The award was for cooking something orange.
You see, I work at a place where you can win awards for cooking orange things better than your colleagues can cook orange things.
New York City is cutthroat, I tell you.
Before we go any further, here is a huge, blurry, and yet cheerful picture of me with my award:
The award is a gourd. It says “First Prize, Savory.” It was signed by judges.
Apparently, the seventh floor — where I don’t work, because I work on the eighth floor — hosts an occasional themed cooking contest. I just started working at my company again after a three-year hiatus and was invited to participate in October’s contest, whose theme was ORANGE.
When my one-year-old was napping one afternoon, I decided to steal and slay the sugar pumpkins he’d brought home from a farm, and make Afghan-style pumpkin out of them. Afghan-style pumpkin is a VERY DELICIOUS entity that I first learned about in high school or early college, when we would venture into Hartford to go to a restaurant called the Shish Kebab House of Afghanistan. If you find yourself in that area of the world, you should go. The restaurant has since moved to West Hartford, which makes for safer dining than Hartford. Or actual Afghanistan.
We often order Afghan delivery in our Brooklyn neighborhood, and that restaurant has a standout pumpkin dish, but it’s pumpkin turnovers. If it seems like I know a lot about Afghan food, that’s because it was my minor in college. Viva Liberal Arts!
That is a lie, but I really love it and once wrote a whole feature article on it for Time Out New York. It does not include any recipes, nor is it very funny, but it does give you a sense of why Afghan food is one of my favorites.
Anyhow: I read a bunch of different recipes and cobbled together a few whose aspects I liked, so I’ll just describe what I did in an informal format. So, you should either steal your child’s pumpkins, or buy a sugar pumpkin, which is a far more civilized act, or hightail it to your nearest Afghan restaurant and order some, which is easier yet less satisfying. If you choose the third option, order some eggplant too, and some of the pasta dishes, and the rice browned in onions, and some spicy spinach. You will not be sorry.
Afghan Pumpkin
2 lb sugar pumpkin 1.5 C sugar, plus a pinchMild oil (canola, corn, or safflower) Cinnamon Coriander (ground) 1 C Yogurt (full fat plain, or Greek style yogurt, which could be lowfat) 2 cloves garlic Kosher salt Tomatoes (Passata, whole peeled from a can, or crushed)
1/2 a medium onion
Ground Ginger Cayenne (optional)
Ground beef (optional)
Dried mint (optional)
Pumpkin
- Preheat oven to 300 degrees.
- Bake the sugar pumpkin for 15 minutes. This prebaking is a key step that will allow you to slice the pumpkin open without filling your kitchen accidentally with blood.
- Scoop out goop and seeds. Reserve seeds if you intend to cook them later. Here is a really good recipe.
- Peel the outside skin off of the pumpkin with a y-shaped peeler. Cut the pumpkin into hunks that are a size that you wouldn’t mind being served.
- Rub a mild oil (safflower, corn, or canola) on the hunks. Put them on a cookie sheet or roasting pan in a single layer. Then, put on more sugar than you would imagine is reasonable, and be sure that the sugar is coating the hunks. For a 2 lb’er, use a cup and a half.
- Sprinkle on some cinnamon. Add a bit of crushed coriander if you have it.
- Cook for 2 or 3 hours on 300, basting once after an hour and a half. Pumpkin should be translucent (ie, had enough oil on it when it was cooking) and getting slightly caramelized in certain parts.
Yogurt
- Mince one clove of garlic. Stir into a cup of yogurt.
- Add a pinch of kosher salt. Let it sit so the flavors can blend.
- Taste and add salt if necessary.
Tomato sauce
- Chop half of a medium onion (or most of a small onion?) and mince a clove of garlic.
- If using ground beef, sautee beef with onions and garlic in a small amount of oil in a medium saucepan.
- Otherwise, just sautee onions and garlic in a small amount of oil in a small or medium saucepan.
- Add a pinch of cinnamon, a very small pinch of cayenne, and a shake of ground ginger to the cooking onions.
- Add tomato and a pinch of sugar.
- When tomatoes are cooked, after a few minutes, taste for flavor and adjust seasonings.
“I Wish Things Were Different”
My sister, Beth, who was diagnosed with ALS in July of 2007, passed away last week on Friday evening.
For years, a wall of anticipatory grief has been building around us. Her grief. Mine. Her husband’s and children’s. Our parents’.
She seemed at peace at the moment of her death, which contrasted to the way I’d gotten used to seeing her. First with difficulty speaking, and bruises from her occasional falls; then with a broken leg; then with terrible twitching and rigid muscles, and a complete inability to chew, eat, or speak. She couldn’t wave or change the tv channel. Eventually, she could not cough or clear her throat well enough to manage saliva and finally, fluid in her lungs. And in the last few weeks, we came to a place where not even the medical professionals could manage things for her with invasive equipment. It was hard for her to open her eyes.
Her condition, however, did not change her sharp mind, or keep her from being a great listener, or the person with whom I shared my childhood. It didn’t keep her from being her children’s great ally and protector. It didn’t keep us from listening to podcasts of “The Moth” together, and it didn’t keep her from understanding what people in the hospital were saying, when they assumed that someone so physically compromised must also be mentally challenged, or deaf, or some combination.
She’d been hospitalized a week before for aspiration pneumonia, but she didn’t respond well to suctioning, and her fluids were withheld because her lungs were filling up. The goal had quickly changed from curing the pneumonia to trying to help her leave this life in as humane a way as possible.
Beth died on the hospice floor of the hospital. I always used to picture hospice as a porch of a white, or possibly gray, Victorian farmhouse, and a rocking chair with someone who isn’t feeling well in it. There is a blanket on their lap.
Hospice, as it turns out, is just one more floor in the hospital, but it’s as close to my vision as they can make it. It’s brownies baking in a communal kitchen and Kleenex everywhere and extra beds so that people getting ready to say goodbye don’t have to go home overnight if they don’t want to. It’s better lighting, pretty nightgowns, upholstered furniture, and quilts knit and then donated by people who are sorry, just so very, very sorry.
Hospice is real flowers in huge vases of translucent purple glass, pushed against the window in a dramatic, life-affirming display. It’s three flavors of ice cream stocked in unlimited quantities in the freezer, and real milk for the coffee.
Hospice is morphine, and morphine is a reminder to someone who is in pain — be it physical pain, or fear — of what relief can feel like. Morphine is a pre-shadow of death, but in a good way, and hospice is, too.
Hospice is a love of life and an honoring of death.
My sister didn’t like to be alone and she died with her dear cousin’s hand on her brow, me sitting on her bed with her hand in mine, her husband of sixteen years on one side, our mom on her other side. There were more visitors in the room, as well. She died in an actual crowd of people who loved her. We were jostling to get in and tell her we loved her. She already knew that, though, which is part of the reason why it was so hard for her to leave.
As we sat there, it was as if the volume was turned down, and down, and then down almost as low as it could go. Her pulse was lighter, and her breathing was less beleaguered. And then she was barely breathing. And then at some point, she was not breathing, but the change was nearly imperceptible.
If I can say this without sounding ridiculous, I will say that it was nice.
And while, wow, does it make me want to pass out slaps when some disconnected jerk tells me that my sister is better off, because really, who are they to proclaim about things they are so distant from? I can say, though, that I could see that she was finally not under the thumb of the wretched acronym that has been plaguing her for years. And to be absolutely frank, has been plaguing the people who love her most for years, and the people who love the people who love her most, for years. Throw a disease into a family like a coin into a pond and watch the ripple bounce out.
The funeral and the wake are sort of like proms that you have to get ready for, flowers, outfits, music, who will be there, etc. They are a wonderful chance to create a tribute and to be distracted. My sister’s wake had people lined up for hours, and we in the receiving line never got to sit down. My sister would have loved it, and I loved that aspect. I also found it therapeutic to be told for four hours straight by friends and people I’d never met alike that they are sorry for my loss. I explained to my nephew, in his small striped suit and clip-on dinosaur tie, that while the crowd was overwhelming, that each person in the pile of people waiting to speak to us was there because of great love or respect for his grandparents, or his parents, or him, or me, and that it’s a really splendid display of a giant amount of love when you look at it all together like that. And it helped me to see that each of my nephew’s teachers was there. Not just his teachers from this year, but every teacher he has ever had, don’t forget music and gym. And the ladies from the office. Oh, and Sunday School.
People who bother to come to a wake or drop off a quiche or quietly have a lily delivered are saying I wish things were different. It’s something I overheard my aunt saying to my sister on one of the last days. Another friend wrote it to me, too. And I think it can be such a simple, unglossed, sincere, loving statement. And even if you don’t have the lily a month later, you have the memory of the lily and if you feel alone, and even if you are sitting around alone, crying, you can at least wrack your brains and know that the lily-sender wishes that you felt better than you do. And even if that doesn’t make things appreciably different, it does make you aware that you are slightly less alone on the planet, which is the true problem you are trying to combat, anyhow.
It’s not a month later yet, but this is at least what I imagine to be the case.
I don’t have any idea what I am talking about, but I am very scared of being very sad.
The public tributes are over. I already don’t want it to have been a week. When I look at the obituary, I feel scared that it’s not going to be one of the most current ones. I don’t know why. It’s been such a long time already since I could call Beth to ask her advice or to pass some time as I walk to the subway. But now I won’t even be able to visit her and tell her the stuff I store up to tell her.
Sadness isn’t necessarily the big things, but can be a giant and overwhelming pile of little things.
I miss you, Beth. I love you. I wish things were different.
Head, Heart
I am going to post the real post tomorrow. In the meantime, a small and moving poem. Thanks to Michelle for picking it out and sending it my way.
Head, Heart
by Lydia Davis
Heart weeps.
Head tries to help heart.
Head tells heart how it is, again:
You will lose the ones you love. They will all go. But even the earth will go, someday.
Heart feels better, then.
But the words of head do not remain long in the ears of heart.
Heart is so new to this.
I want them back, says heart.
Head is all heart has.
Help, head. Help heart.
Not Your Father’s Spicy Pepitas
I have a story to relate about a pumpkin, and that will come in time, but I just managed to prepare the pumpkin seeds I had left over and want you to immediately be able to do this yourself should you find yourself awash in pumpkin seeds, which I figure is a likely scenario for the next 48 hours.
I had considered making pumpkin seed brittle until I realized that the writer of that recipe was a sadistic bastard who expected me to HULL the pumpkin seeds: ie, take them out of their little white outfits so that they would only be wearing their little green undersuits. NEVER!
Since I have heretofore considered the preparation and consumption of pumpkin seeds something of a seasonal pity party, and I wasn’t that dedicated to the idea, I started looking for a more manageable option.
I found this and I highly recommend. I warn you that part of the charm is the spiciness, though.
Sweet and Savory Pepitas
Preheat the oven to 300. Put washed pumpkin seeds, with most of the pumpkin bits removed, onto a walled cookie sheet lined with parchment paper. Cook for about an hour, until they are dried off.
Mix together
1/4 t cumin
1/4 t cinnamon
1/4 t powdered ginger
1/4 t cayenne
2 T sugar
Remove the seeds from the oven and allow them to cool.
Heat 1 1/2 T canola oil over high heat in a nonstick pan. Add 2 another T sugar and the seeds. Stir to cover coat and caramelize. It will take just a minute or two. They will brown quickly so keep stirring.
Add the seeds to a bowl with the spice mix and stir to coat. Add salt to taste.
Whee!
This is a comprehensive list of what is necessary
1 cup or more pumpkin seeds
4 T sugar
1.5 T canola oil
1/4 t of each of the following: cumin, cayenne, ginger, cinnamon
Salt to taste
Thanks to jelene on flickr for use of the picture.
In the Spirit of
In the spirit of posting posting posting to get to ten thousand page views before the end of October, which at this point is an extremely reasonable goal — tell your friends! tell your neighbors! tell your e-community! — I would like to direct you now to a relevant post from long, long ago, because it is important to me that you know about the beef brisket tacos, which I cooked yesterday in the Crockpot (Crockpot Wednesday!) and we ate tonight.
We did not eat yellow cake. I will post another real, non-recycled post tomorrow.


