• wear a helmet!

    The other morning I was up in my bedroom getting changed (or writing, or watering plants, or straightening the sheets, or putting clothes away, something) when I happened to glance out the window. My older daughter was in the stable/lean-to, draped across Velvet’s back, her arms wrapped around her neck, just hanging out with her horse while Velvet munched her grain or hay or whatever it is horses eat. Then another time, I looked out the window to see Velvet grazing in the yard, my daughter perched on her back, staring off into the middle distance.

    Both times, my daughter was wearing a helmet. When it comes to horseback riding—here, there, anywhere—helmets are a given. Every single time my daughter swing-jumps up on her horse, even if it’s just to sit for a couple minutes, she puts on a helmet first.

    The other day my daughter was out in the field jumping Velvet when my mother came to visit. My mom and I watched her from the kitchen window for a bit before sitting down at the table to talk. A little later, my younger daughter yelled to me from her bedroom. I ignored her, of course, because, Don’t call me; COME to me, duh. But then she called again. “Mom! I think Rebecca fell off the horse!”

    Sure enough, Velvet stood in the middle of the field, and my daughter lay motionless on the ground at her feet. I raced out to the deck and hollered to her.

    “I’m okay!” Her voice was reassuringly strong, so I stayed put, watching.

    Once she started moving, the coughing began. I called her on the cell phone (which she often carries while riding). She could barely talk.

    “Are you laughing or crying?”

    “I (hack-hack) got the (cough-wheeze) air knocked outa me (cough, hack, wheeze-wheeze).”

    I waited, her ragged breathing in my ear, as she gradually made it to her knees, and then, bit by bit, to her feet. “Nothing’s broken,” she rasped. “I’ve gotta get back on now.”

    When she came in later, we got the whole story. She and Velvet had some confusion over cantering and trotting, and then Velvet stepped to the side at the jump and my daughter went tumbling. She landed smack on her back, her head snapping back and smacking the ground. We inspected the helmet for cracks—there were none.

    By the next morning, she didn’t have much neck mobility and ached all over, but she was fine. Within a few days, she was back to normal.

    Recently, I was describing my daughter’s riding—full gallops, thundering hooves, homemade jumps—to a friend, an avid bicyclist.

    “Riding is so cool,” he said.

    “You should come over,” I said. “My daughter would love to teach you.”

    “But it’s so dangerous!” he protested. And then he said, “I don’t know why I said that. I hate it when people say they don’t ride bike because it’s dangerous. Just because it’s dangerous is not a reason to not do it.”

    “A bicycle won’t kick you, though,” I said.

    “Yeah, but drivers might run you over.”

    Twice now, my mother has informed me that, according to some friends of hers, riding horses is more dangerous than riding motorcycles. She’s right to be concerned: riding a horse is dangerous. Yet my son now barrels down the Interstate at 70 mph and I don’t hear anyone making a peep about that. Somehow, our culture considers children driving tons of steel at deadly speeds an acceptable risk while riding horses is considered dangerously risky.

    So what’s what? When is something too dangerous? What is responsible risk? When do I let my natural anxieties and fears have the final say—with one sloppy maneuver, one moment of inattention, one tumble, one kick and an entire life can shatter—and when do I tamp them down, allowing my children to boldly live?

    My daughter is going to fall. With riding horses, that’s a given.

    So she wears a helmet and I try not to think too much. Best I can tell, it’s the only good solution.

    This same time, years previous: cornmeal blueberry scones, cherry pie, and a child’s blessing.

  • the quotidian (3.14.16)

    Quotidian: daily, usual or customary; 
    everyday; ordinary; commonplace



    Slice, then ice: our beloved cinnamon raisin bread.
    Sunny sourdough.
    After watching Fed Up (again): measuring the ingredient list, literally.

    Leaving us: off to South Carolina for week of Mennonite Disaster Service.

    The assignment: write down your memories from when you were little.

    Taking her science lectures laying down.

    OCD wood stacking, à la 1820: yet another visit to the Frontier Culture Museum.
    The one-room schoolhouse came to life, thanks to a visiting group of plain Mennonite students.

    Buddies. (Ha. Get it?)

    Baa.

    Killing time.

    Writing lesson interrupted. 

    This same time, years previous: no more Luna, opening, raspberry ricotta cake, what will I wish I had done differently?, chocolate babka, a love affair, bolt popcorn, the quotidian (3.12.12), sugar loaf, from my diary, all by himself, for all we know, golden chicken curry, dunging out, breakfast pizza, and let’s talk.      

  • homemade pepperoni

    Back when I was overloaded with pork (still am, but I’ve acclimated), a reader pointed me to a recipe for homemade pepperoni. I haven’t bought commercial pepperoni since.

    The texture of the homemade pepperoni is different from the store bought stuff—it’s not as greasy and it doesn’t slice as smoothly (maybe if the meat was ground into a paste?)—but the flavor is fabulous. In fact, my children floored me by announcing they prefer the homemade pepperoni to the store stuff.

    It’s not complicated to make. Mix a couple pounds of ground beef (or pork, if, like me, you have a pig and a half sitting in your freezer) with a bunch of spices and then pop the meat in the fridge and forget about it for several days. One morning after breakfast, take the bowl of meat from the fridge and shape the meat into two or three logs. Bake the logs at low-low temps for the whole day, rotating the logs every couple hours or so. Cool the pepperoni, tightly double-wrap in plastic, and stick it in the freezer…until you get hit with a pizza craving. That’s it!

    Homemade Pepperoni 
    Adapted from Tammy’s Recipes.

    The original recipe says you can increase both the fennel and the red pepper flakes to 2 teaspoons. It also calls for 2 “heaping” teaspoons curing salt. I’m not sure what that means exactly, so, for simplicity’s sake, I changed it to an even 3 teaspoons.

    The meat is to be baked at 200 degrees, but my first batch of pepperoni cooked too fast and got a little dry. (Maybe my oven runs hot?) So I reduced the heat to about 150 degrees and the next batch turned out much better.

    From now on, I’ll always be doubling (quadrupling?) the recipe. If the oven’s going to run that long, it only makes sense to fill it.

    2 pounds ground beef or pork
    2 teaspoons liquid smoke
    2 teaspoons freshly ground black pepper
    2 teaspoons mustard seed
    1½ teaspoons crushed fennel seed
    1 teaspoon crushed red pepper flakes
    1 teaspoon smoked (or regular) paprika
    ½ teaspoon garlic powder
    ½ teaspoon sugar
    3 teaspoons Morton’s Tender Quick curing salt

    Dump all the ingredients in a bowl and mash together with your hands. Cover the bowl with plastic wrap and store in the refrigerator for 48-72 hours.

    Shape the meat into two or three long skinny logs and place on a parchment-lined, sided baking sheet. Bake the pepperoni at 150 degrees for about eight hours, rotating the meat every two hours (as you would hot dogs on a grill). Cool the meat and double-wrap in plastic before transferring to the freezer.

    This same time, years previous: the quotidian (3.9.15), family weekending, the quotidian (3.10.14), work, adventuring, now, blondies and breakdowns, and we’re back from seeing the wizard.