October 1st. No more movement than September 1st, or August 1st. Our New Now is getting old.
We put one foot in front of the other, we remind ourselves of what we have. And despite what seems like a snail's pace, we list what we have accomplished. 20 moving, productive digits. Kids and partners who laugh at stupid jokes. We have dogs and fish who have no clue what we're talking about when we throw around new paradigms, like The New Now. Challenges for dogs and fish don't change, start to finish. It's a fight for the basics. How refreshing. We have a home, we've made hard choices.
And yes, the pitfalls are many, turmoil is rife around us -- there is a colossal conflict of anger and new life raging this minute. Is this how creativity is distilled? Must we fight and spew in order to reach a good place?
In his New York Times column yesterday, "Where Did 'We' Go?", Thomas Friedman called out this anger; madness that has erupted, bizarrely, around our attempts to birth a healthcare system in this country. HEALTH CARE, which should be an overarching blanket that systematically cares for our babies. A compassionate effort by definition, how does this garner so much vitriol?
And then, on a local level. 3 drivers in the past 36 hours have lost their self control because of the way I, random 45-year old station wagon driver, shared the road with them. An elderly woman shot me the bird with a silent scream after I pulled out, admittedly hastily, before her in a parking lot. A middle aged man rolled down his side window and shrieked " YOU F&*%ing A@#&%*+&!!!!!" when I moved to the right by a sports field to let my daughter out for practice. I do not proclaim to be perfect behind the wheel or elsewhere, but I know one thing. My activity on the road, nobody's activity on the road, warrants self-righteous fury about the state of the Universe.
I tack it up to the sheer scope of change taking place around us. Change hurts, it makes us feel helpless, and we have to wait it out - practicing our own growth and creativity all the while. That often means we're forced to be creative when we do not know what we're making. We're forced to take on a new mantle when we were sure our work had been done.
Around here, creative growth and development translates to big things and small, but it is often embodied in food. I have a seven year old. She's creating and growing all day; it's a jungle, 2nd grade. What she wants at home is a plateful of nuggets. And yet we're pushing Creative, and serving up what she doesn't think she' s ready for. Tonight, on the home front:
MARCELLA HAZAN'S SQUID SAUTE'
As described in loving detail by Julia Davis at a creative summit yesterday
1.5 lbs Squid, cleaned, sliced into rings
1 1/2 tbsp onion, chopped fine
1 1/2 tsp garlic, chopped fine
1 tbsp chopped parsley
1 tbsp chopped garlic
1 cup canned tomatoes with their juice
1/2 cup red wine
salt, black pepper, oregano
2 lbs frozen or fresh (but shelled) English peas
1 cup Polenta (quick cooking), prepared as instructed
Saute the onion in olive oil until golden, add the garlic. When garlic is lightly colored, add parsley then tomato and wine. Add the squid to the pot, a pinch of salt and a few grindings of pepper. Cover and simmer for 40 minutes or so. Remove lid and continue to simmer cooking off some of the water to concentrate flavours and thicken the sauce a bit. In another 15 minutes, check that the squid is tender-- and when it is-- add the peas and stir them. Cook just long enough to warm the peas. Correct salt and pepper and serve over whatever fits your fancy. Serve with Polenta.