Take This Bread

Monday & Tuesday at work we celebrated a special technician who was retiring after over 33 years of service at the hospital. We celebrated with a potluck and department breakfast.

(I remember celebrating with wonderful friends during my last days at school with lunch at Pompei, Molly's cupcakes and jalapeno chicken salad from the Taylor Made Deli. I miss that chicken salad.)

The woman retiring sat next to me as she urged me to try the plantain egg rolls she made (also her traditional pansit and spring rolls). Each dish was very satisfying. She sat there with a big smile and a small laugh that was hiding tears (that eventually came later) as she thoughtfully expressed her pride in the work she and the others at this hospital have been doing all these years. She sat there reminding herself how much she would enjoy retirement as the gratitude spilled from her lips for the "harmony" in the workplace and the satisfaction that comes from working hard -- and for a good purpose.

The act of eating and eating together is quite significant. Each day this week has been marked by this significance.

Tuesday night I prepared a vegetable lasagna for our weekly book club meal. Dawn, Liz & I have gotten in the routine (even have assigned seating). It's good to share conversation over a meal. I believe no talk is small -- especially when discussing Sara Miles' book Take This Bread -- a book following her from an atheist NYC chef to Central America as a war correspondent and into an episcopal church in San Francisco where she finds Jesus in taking the bread of communion.

I was invited to dinner at Carrie & Bryan's last night and quite a dinner it was. Bryan served stuffed peppers, a recipe he learned from his sister. I was impressed. Carrie, Bryan, Steve & I sat in the newly painted dining room and enjoyed food & drink and music that took us way back.

What a good way to kick off September. Can you believe it's September already?

While I mourn the loss of summer, there are so many things I welcome in the fall: The changing colors, cooler nights, apples & cider, pumpkin pie, sweet potato chipotle soup.

Do you have a favorite late summer or fall meal or dish?

I hope you will share it with me.

I will share one of mine.

Grandma Tena's Apple Crisp

6-8 apples peeled and sliced

1 T Flour

1 tsp sugar

Cinnamon to taste

(Mix & put in 8x8 dish)

Topping:

1 1/2 C flour

3/4 C sugar

1 1/2 stick butter

(Mix together with pastry cutter

and dump lumpy mixture on top of apples in dish.

Press down gently)

Bake in oven @ 350 degrees for 45 minutes

Now, here's a lady who knows how to do fall.