Magic Beans

Two summers ago, I let my boys dig a huge, Holes-inspired pit in a grass-free corner of the yard. There, after several days of shoveling, they unearthed, to everyone's general disgust, a damp, reddish wad of moldy, foul-smelling cotton that had once been a pair of men's briefs. Fruit of the Loom does not, apparently, produce fruit of any sort when planted. As a matter of fact, if you take almost anything you own, bury it in the dirt, dump water on it day after day, and expose it to summer heat, all you will get for your trouble is rust, decay, and stink.

But apply the same brutal treatment to a handful of seeds, and the results are quite the opposite; those seeds rise, glorified, from their soggy graves to become all things pleasant to the eye and good for food. How is that possible? Who would have believed it? And having believed it, how could we ever grow tired of seeing it happen?

Our fourth season of gardening is nearing its peak, which means my sense of wonder at the garden's transformation is also nearing its peak. Every time I return to survey the bounty that has sprung from the ground behind our house I marvel: Where did all this come from? Granted, we have a few bare patches where slugs or birds or beetles have done their worst, and a few other empty squares where some much-anticipated herbs never so much as raised a tiny green flag before they surrendered to sad mortality.

But for all the unforeseen failures, we have also discovered unforeseen blessings; there are places where tomatoes and squash and even a cherry tree volunteered to grow where we did not plant them—surprise gifts whose flavors and colors will remain a mystery until we see the fruit ripen. We also have brilliant red, ruffled poppies and hollyhocks that popped up unbidden in the middle of the lettuce, and I could not bear to remove them. Their cheery flashes of color have certainly been worth the loss of a salad or two.

So while the results of our work in the garden have been inconsistent they have always been rewarding. Just discovering the newly emerged seedlings in the spring is a kind of reward. But harvest time is, doubtless, one of the most unsullied delights of the year.

What other time would it be possible to eat outside without bringing anything with you from the kitchen? Red-purple raspberries literally fall into my hand before I can pluck them. Sweet strawberries peek out shyly from under their leafy tents. Fat green snap peas dangle from their curling vines, quiet and camouflaged, waiting to be discovered by the careful eyes of hungry boys. And what sensation, I ask you, can rival the seedy-sweet explosion in the mouth from a sun-warmed yellow cherry tomato that has traveled less than two feet from the vine to the lips? Then afterward, the bright, greeny smell of tomato vine on my hands is as close to eau d’été as I have ever found. This is the season that raises distant memories of Eden.

Once the back yard harvest begins, it is easy to forget the work that went into forming these fruits. We may have spent hours digging and composting and weeding and watering and slug-smashing, but when those ripening tomatoes first appear, they still seem miraculous. And in many ways, I suppose, they are miraculous.

What logical connection can there be between those tiny, pale, dried up seeds that we started with and the exuberant, branching, fruit-heavy greenery that is taking over our garden today? In May I could carry them all in the palm of my hand. But in August I am hardly able to tame the tomato jungle they have become, even with the aid of ropes and cages and sharpened steel.

And the sunflowers! Those humble little seeds that litter the ground at every baseball field in America are capable of rocketing into the sky and bursting into massive solar blooms over our heads. It almost defies the imagination. Wherefore these horticultural fireworks? I have two of these green and yellow giants standing sentinel over my back garden at this moment, and although I planted them there, I cannot explain their regal existence. How could anyone deserve this? What a transformation! Beauty for ashes! Edible sunlight! Water in excelsis! O brave new world that has such produce in't!

Knowing what we know, how is it that we are able to casually stroll through the farmer's market without our awe-struck jaws dragging on the pavement? How can we shuffle half-heartedly around the grocery store, cringing at the price of melons and failing to recognize them for the hefty spheroids of botanical wonder that they are? How can we bear to pass by an August garden without stopping to sing loud alleluias at the sight of every unaccountable tomato?

The truth is, dear Jack, that every bean is a magic bean. A splash of water can turn one of those dry, unassuming legumes into a fairy tale stalk that will ascend, spiraling and twisting toward the heavens—and almost overnight. What person in his right mind wouldn't trade his only moo cow for a marvel such as this?

Yes, yes, I realize that we did a lot of work to make this garden happen. Yes, we scraped a few shins and pinched a few fingers as we built the beds and worked the soil. Yes, we did battle with weeds and slugs and birds and heavy clay and cold nights. But even with all our hard work in mind, we hardly seem honest to claim the harvest as our rightful reward. What did we do—really—to deserve this bounty? The answer, ultimately, is nothing.

The very strength to carry a garden spade is grace. Fertile soil? Grace. Sunlight? Grace. Rain? Grace. That magical transformation of seed into seedling? Grace. From seedling to vine? Grace. From vine to flower? Grace. From flower to fruit? Grace. The hands to pluck and the mouth to taste? Grace. And that transformation again from fruit in the mouth into the strength to carry a garden hoe? Again, grace. What do you have that you did not receive as a gift?

This evening, after we say grace, I plan to eat it. I plan to fill my glass with water that has been turned into wine and to fill our plates with piles of fresh-picked magic; with resurrected seeds; with fairy-tale fruit; with crisp, green, sweet piles of amazing grace.

Cinnamon Rolls and Bacon: The Title Track

My soul will be satisfied as with fat and rich food, and my mouth will praise you with joyful lips.
—Psalm 63:5

Now that this blog has been around for a while, I suppose it is high time I explained why I chose Cinnamon Rolls and Bacon as the title. As you may have discovered, if you're looking for breakfast recipes, this is not the site you need (although I will try to make up for that at the end of this post). No, it's more than just the morning meal that I'm concerned with here. Cinnamon rolls and bacon have become our traditional Sunday morning fare, and, by extension, a metaphor for Sabbath living; we commence the week with joyful table fellowship, gratitude for God's kindness, and a very tangible celebration of the resurrection—all of which should spill over into the rest of our daily lives.

Many of the families in our church community have come up with lovely and creative ways to make the Lord's day the high point of the week, and one tradition that our own family has adopted and grown to love is a copious Sunday breakfast. What better way to begin a day of rest, worship, and feasting than by weighing down the table with buttery homemade cinnamon rolls and oven-fried bacon?

But lest you think we are slowly killing ourselves with cholesterol, remember that Sunday comes but once a week. So, while some may argue that such luxuries are bad for the arteries, when taken in weekly moderation they are unquestionably good for the heart.

We want our children to grow up loving the Sabbath, tasting and seeing that the Lord is good from the moment the day begins. Before they can understand the goodness of God in almost any other way, kids can understand the rich combination of butter and sugar upon their tongues, and ours have learned to love it and look forward to it week after week.

There was a time when I was not confident enough in my baking skills to attempt making a pan of cinnamon rolls from scratch on a weekly basis, so we usually opted for the cardboard can variety instead. Those (or a box of doughnuts) will still suffice in a pinch, but now that I've found a reliable recipe, it's awfully hard to settle for anything less than homemade. I bake them the night before and pop them back into the oven on Sunday morning until they're warmed through and ready to be frosted by one of four eager volunteers who will, of course, get spatula-licking privileges when the job is done.

And then there is the bacon. I always check the little "sample slice" windows they provide on the backs of those packages at the grocery store, and if there's not a fat-to-meat ratio of at least three-to-one, I pass it by. The fat is honestly the part we want. Those little pink stripes of meat are simply there for looks—garnish in the form of pork.

But lest you think that bacon is nothing more than a greasy indulgence, let me explain its deeper significance. (No, really!) Bacon is also an edible reminder of one of the things that we, as Christians, believe—that Christ, in His death and resurrection, has fulfilled the Old Testament ceremonial laws, including the prohibition against eating unclean animals (i.e. pigs). Those animals represented the gentiles (i.e. us) who are now granted full membership with the New Covenant people of God. Ergo, bacon is, for us, a very tasty (and greasy) way to celebrate the gift of the gospel to the gentiles.

Granted, when we started our Sunday morning tradition, we simply liked the occasional rasher of bacon and hadn't considered of any of those theological points. It's not as though we set out to plumb the great metaphorical depths of all our breakfast choices. But still, having noticed some of the religious implications of bacon, we did think it seemed that much more fitting for a Sabbath meal.

To complete the morning feast, in addition to the cinnamon rolls and bacon, our kids are also treated to their weekly glass of chocolate milk, and we each have an egg or two fried in (what else?) a bit of bacon grease. We also grace the table with a bowl piled with whatever fruit may be at its seasonal peak. Right now it's peaches and nectarines that leave sweet juice dripping down our chins and forearms with the first bite.

The Sunday table is no place for fasting. Nor is it a place for half-hearted feasting weighed down by guilt. If it helps, leave off the first syllable when you say, "Cinnamon Rolls," for there is no sin in them at all. They are instead a reason for joy and gratitude, and one small way that we set this day apart from the rest—this day that points us toward the great wedding feast at the consummation of all things. Therefore, as Nehemiah exhorted God's people long ago, "go your way. Eat the fat and drink sweet wine and send portions to anyone who has nothing ready, for this day is holy to our Lord. And do not be grieved, for the joy of the Lord is your strength.”  (Nehemiah 8:10)

                                                                                                   

Sabbatarian Cinnamon Rolls

1 packet of yeast (2 1/4 tsp.)
1 1/2 c. warm water (I normally use half milk, half water.)
1/3 c. sugar
1 1/2 tsp. kosher salt (or 3/4 tsp. table salt)
1 egg
1/3 c. unsalted butter, softened (Crisco works in a pinch.)
1/2 tsp. vanilla (real, if you have it)
3 1/2-4 c. white bread flour (All purpose flour works fine)

In a mixing bowl, dissolve yeast, sugar and salt in water. Wait about five minutes until foamy. Stir in remaining ingredients. Knead in flour when stirring becomes too difficult. (I use the flat beater on my KitchenAid for everything and skip the kneading hook altogether.) This dough will be nice and squashy, not stiff. Resist the temptation to add more than 4 cups of flour to the dough.

Let rise until double in a greased bowl covered with oiled plastic wrap. At this point you can punch it down and refrigerate it until Saturday night. (I find the dough easier to work with when cold.) Otherwise, dump the dough out on to a very generously floured board. Roll (or pat with well-floured hands) into a rectangle about 16" x 20".

Filling:
1 stick (1/2 c.) butter (Absolutely no substitutions!)
1 c. brown sugar (or up to half white sugar)
2 T. (yes, tablespoons) cinnamon

Melt the butter and spread evenly over the rectangle of dough. Mix together sugar and cinnamon and spread evenly over the butter. Roll it all up, pulling the dough toward you to stretch it a bit as you roll. (This results in lots of nice, thin layers to unroll as you eat and keeps the butter and sugar from melting out and forming a caramelly ooze on the bottom of your pan. If you like the caramelly ooze, then, by all means, roll these more loosely.) Slice into 20 even slices. (Again, this is easier to do if the dough is chilled.) Arrange rolls in a 4 x 5 pattern in a well buttered 9 x 13 pan. (I have always had best results with glass.) Let rise until almost doubled, and bake at 375° for 25 minutes. (Longer if the dough is cold to start with, a bit less if it's been a hot day in the kitchen. See note below.) Cool.

Icing:
This recipe is up to you. Some people like cream cheese or buttercream frosting, and I can't argue. But my normal recipe is simply:
1-2 c. powdered sugar
1 tsp real vanilla
Enough heavy cream to reach desired consistency—spreadable or drizzlable, depending on what you like.

Mix sugar, cream and vanilla thoroughly. Frost cinnamon rolls. (If you baked them the night before, save this step for after you have rewarmed them in the oven for 5-10 minutes. Otherwise the icing may scorch or melt away into sticky nothingness.)

Additional Notes:

1. Sometimes these have a tendency to rise skyward into little cinnamon roll mountain peaks. Check them half way through baking, and if they are forming something of a topographic map of the Rockies, then take a flat spatula and gently press them back down into a surface more reminiscent of the Iowa landscape.
2. You can double the dough recipe and, after letting it rise the first time, freeze half of the dough in an oiled gallon sized Ziploc bag for next week's cinnamon rolls.
3. If there are too many rolls for your family, share the joy, or else bake the rolls in two 9" round cake pans. Carefully wrap (foil inside a plastic bag) one of the two pans after they are baked and cooled, and freeze until next week. They keep surprisingly well. Then just thaw overnight, and warm in the oven before frosting.
4. Bonus: If you leave the vanilla out of the dough recipe and omit the cinnamon and sugar from the filling, this recipe makes fabulous crescent rolls suitable for Thanksgiving dinner. Just roll the dough into two dinner plate-sized circles instead of one big rectangle, and butter each circle with half a stick.  Slice each circle like a pizza into 12 or 16 equal wedges and roll up starting with the wider end, firmly adhering the pointed end to keep from unrolling. Let rise on two greased or parchment-lined cookie sheets, and bake at 375° for 15-20 minutes, until golden.

An Inconvenient Truth or: How I Learned to Stop Worrying and Love the "Nuke"

Our microwave died this weekend. And in the few days since its demise, I've already reached for it multiple times, only to realize—with a bit of frustration—that I must instead use the stove to reheat a bowl of soup or a plate of spaghetti. How truly inconvenient. And, as if the loss of the microwave weren't traumatic enough, last night's windstorm knocked out our power for almost an hour. Really now. What's a twenty-first century housewife to do? First leftovers on the stove and then dishes by candlelight? How positively medieval.

Actually, the medieval experience was kind of fun—in a historical theme-park sort of way. Candles and flashlights are exciting precisely because they are out of the ordinary. But every theme park vacation must come to an end, and I, for one, prefer having light and heat instantly available at the press of a button.  So I've been shopping around, hoping to find a reasonable price on an appliance that will adequately meet our microwave needs. Yes, our microwave needs.

Somehow, every convenient new gadget or service that begins as a luxury ends up, in a few short years, as a need.

I distinctly remember the day that my parents bought their first microwave. We were living in a rental house on Monroe St. in Spokane, Washington, when we welcomed into our home the boxy appliance that would take over our counter space and light up the kitchen at night with its glowing-blue digital clock. It had an attractive wood grain pattern printed on its sides. And it changed our lives. It changed American life.

With the advent of the microwave came a whole new array of convenience foods: bags of pre-buttered popcorn, single servings of soup and oatmeal, and complete four-course meals, to name a few. The microwave turned leftovers into a time-saving, eat-at-your desk lunch option. And what the microwave did for college cuisine is probably incalculable. There are apartment-dwelling undergrads who manage to complete a four-year degree without ever turning on a stove. True story. Why spend valuable hours slicing and dicing and boiling and sautéeing, when you can heat and ingest a tray of Lean Cuisine in less time than it takes to preheat an oven? And, as an added bonus, there are no dishes to contend with when you're done. It's truly a triumph of American efficiency. But it can, unfortunately, also be triumph of American insipidity and impatience.

The microwave seems to me to be the perfect metaphor for this American life: easy, high-tech instant gratification. We live in a microwave culture. Let's face it: deep down, every American is pro-nuke. We like everything to be cheap, simple, and immediate; we want everything to be microwavable: work, education, religion, politics, health care, entertainment, sex, and, of course, food. So naturally, when my microwave breaks, I'm off in search of a new one before the old one has cooled.

I guess I could be making an argument right now for how much richer life would be if I just went back to the days before microwaves entered my life. I could eschew the nuke-it culture by kissing my microwave goodbye for good, and I might even find my argument convincing. After all, I'm fully in favor of putting the brakes on in lots of areas of life. I don't expect a newly elected politician to press a button and eliminate all the nation's problems the day after he takes office. I don't want my kids to learn piano "in 5 easy lessons." I would rather not get a master's degree with a few clicks of the mouse. I believe that most of what's valuable comes through hard work, patience, and sacrifice, and that includes food.

I like to cook. Honestly, I do. And gardening is another wonderful way to learn delayed gratification when it comes to bringing dinner to the table. I'm a huge fan of homegrown tomatoes. I like a slow-roasted brisket as much as anyone. But at the same time, I miss my microwave. There does seem to be a legitimate place for time-saving devices, and reheating the leftovers, to my mind, is one of them. With a microwave, I've lost nothing but extra dishes to clean, and I've gained precious minutes at the table with my family. Sometimes, instant gratification is, well, gratifying. And, and as fun as cooking by candlelight can be, when it comes to yesterday's chicken soup, I still believe that the best option is to just "nuke" it.

Hot Dogs and Forbidden Fruit

When the weather is as grey and muddy as it has been this January, my kids tend to get cabin fever, so as an antidote, I took the boys to eat lunch and play at the indoor playground in the mall. We sat at a table right outside the GNC store. The store windows were decorated with larger-than-life black-and-white posters of athletic bodies exposing lots of taut, shiny skin. The posters were surrounded by sober ads for supplements and weight loss drinks and weight gain drinks and “super-food” bars. I had to laugh. Next to those gods and goddesses of bodily health, we were enjoying (yes, enjoying) a delightful lunch of hot dogs and generic Cheetos.

The juxtaposition between those ultra-serious advertisements and our fun-filled little repast was downright comical. While my boys and I licked fake cheese off of our artificially orange fingers, I got quite a kick out of watching the women in tight jeans and the men in tight shirts parading into the nutrition store. In fact, the delight it gave me was almost excessive. Those black-and-white posters of hot bods dressed in Spandex were perfectly joyless when compared with the cheery, little ketchup-smeared faces in front of me. With us were all the smiles, all the color, all the joie de vivre. With them, only sexy pouts glaring into the middle distance and daring me to feel guilty for the greasy meal I’d set before my children.

But "guilty" is exactly what I refuse to feel. I don't plan on making Cheetos and hot dogs a daily staple of our diet, but neither am I living in fear of the "long term side effects" from an occasional dose of nitrates and food coloring. Worrying is bad for my health. Rock-hard abs and buns of steel are fine, if that's your cup o' tea. (Although displaying them in Spandex shorts at twice life size is another thing....) But pursuing the ultimate body or the perfect metabolism is not my only goal in life. It's not even a major goal.

Of course I want to be healthy. Of course it's better not to be out of breath just walking from the car to the couch. Of course I want my kids to live for a long time. Of course I'd rather not have my family suffer from disease. But there's so, so much more to good health—bodily and otherwise—than what I put into my mouth every day. However, from some of the conversations I've heard and articles I've read, you'd almost think that food was both the root cause and the ultimate solution to every kind of evil.

Given all the money and time and effort we put into our food, it's not surprising that we have strong opinions on the subject. And I think it’s good that we give some thought to what and how we eat. But something else seems to be going on here. Food has become a topic that is almost too hot to touch.

From Julie & Julia to Food, Inc., we're fascinated enough by food to pay exorbitant prices to watch movies about it. There's an entire television network devoted to it. A huge, adoring crowd showed up at WSU this month to hear Michael Pollan speak on the subject. We have chefs with celebrity status. We have major cities legislating whether we're allowed to buy a cookie made with shortening.  And then there are food books and food magazines and food discussion groups and food manifestos and food blogs. We are, in a word, obsessed.

Don't get me wrong. I love food—from homegrown tomatoes to Hostess Ding Dongs. But it's because I love food that I hate so much the way we've distorted it into something overbearing and monstrous. Instead of consuming food, we're letting it consume us. We're food fanatics. Cuisine cops. Nutrivangelists. The Gourmet Gestapo. Casually mention in mixed company (only as a hypothetical social experiment, of course) that you fed Twinkies to your children for breakfast, and wait for the sharp intake of breath and the stunned silence to follow.

Because we won't allow food to play its proper role as a source of strength, pleasure, and culinary imagination, food has become a real point of contention: You use margarine instead of butter? Your lettuce isn't organically grown? You cook in a non-stick skillet? Your peanut butter has corn syrup in it? You buy milk from the grocery store? Your bread comes in a plastic bag? Don't you know the myriad sins you've committed (you hard-hearted, environmentally insensitive, nutritionally ignorant food-heathen)?

The way people sometimes talk, you'd think that eating the forbidden fruit was only a minor mistake when compared with the unforgivable crime of eating genetically modified apples. White flour and homogenized milk are the new hellfire and brimstone, and the only "sins" that ever come up in conversation seem to be related to chocolate cake. Everyone seems to be laboring under a burden of guilt that has more to do with transfats than with transgressions.

Just take a look at the way women's magazines are emblazoned with with "guilt-free" recipe headlines—right alongside "sinfully decadent" desserts.  And the absolution for all of our corn-syrupy trespasses? More food, of course.

I found this description on a cup of yogurt that I bought not long ago: "Spoon. Savor. Stretch. Sigh. Trust calming notes of lavender to satisfy the senses and soothe the soul."

Soothe the soul? Right. So if I'm crushed with Chicken McNugget guilt; if I'm sorrowing over pesticide sins; if I'm living in biotech fear, the solution to my guilt, sin and fear is...yogurt? Pardon me while I search for the nearest complimentary air sickness bag. The yogurt was tasty, but the quasi-religious marketing pitch makes me rather sick.

And yet… This food-based salvation message does appear to be just near enough to the truth to make it particularly persuasive to our spiritually vapid culture. I know that organic brown rice will not save my soul from damnation in the lake of fiery fryer grease, but at the same time, food and drink are very near the true Salvation message: Body broken (bread broken); Blood shed (wine poured). True Gospel is all tied up with a meal.

We are all hungry, I think, for the True Bread. But the problem is that we think we can find it at the Co-Op bakery. And so the Co-Op bakery suddenly takes on an importance far beyond providing a nice bagel to go with our morning coffee.

The True Bread unites us.  But we have we allowed Wonder Bread to divide us. We're too busy cat-fighting about the Nutrition Facts printed on the side of the package (Package? What package?) to rejoice in what we have so bountifully received. We let ourselves complain about our spouses, lie on our taxes, ignore our kids, and gossip about our neighbors. But God forbid that we should allow any government subsidized corn product to cross our lips.

In other words, our priorities are all in a big tangle.

We've stepped beyond dietary prudence into the realm of dietary paranoia. My most recent issue of Martha Stewart Living has a whole article devoted to identifying "dangerous" produce and encouraging me to check 5-digit barcodes for the demonic number 8. I talked to one mother who won't serve cake at her kids' birthday parties because of all the empty calories and refined whatnots it contains. We're all so worried about staying alive that we're forgetting how to live.

I may, possibly, be two percent more likely to have thyroid problems if I eat a Twinkie than if I abstain. But I know for a fact that I'm thousands of times more likely to be hit by a bus if I leave the house than if I were to stay in bed all day. But does that keep me from stepping out the door? Hardly. I have a life to live.

Ah, there's the rub. That's the thing about living: It'll kill you. But who of you by worrying can add a single day to your life?

Instead of worrying and feeling guilty over eating hot dogs rather than hummus, I should be thanking God for the joy and unity that comes from sharing food of all sorts around a table. To paraphrase Proverbs, better is a dinner of hot dogs and Cheetos where love is than a bowl of sustainably grown quinoa with hatred. I am not going to hyperventilate over what I eat. My salvation does not depend upon it. So after breathing into a brown paper bag for a few minutes, lets fill that brown paper bag with lunch, shall we?

God's bounty is vast enough to include Cheetos and chèvre, hot dogs and hummus. There's a whole world of flavors and textures—of edible joy—left to be discovered, and I'm never going to sample more than the minutest fraction of it before I die. (This is one of the many reasons to look forward to the resurrection of the body and not just the immortality of the soul; my taste buds will live into eternity. Glory.) Food, in its rightful role, is a blessing and a delight.

Therefore, under the disapproving gaze of the black-and-white GNC gods, I can laugh with ketchuppy lips and lick salty orange fingers with my children. Contrary to popular belief, I am allowed to eat my Cheetos with joy and drink my Diet Coke with a merry heart. A merry heart, after all, doeth good like a medicine.

Cabbages and kings

"The time has come," the Walrus said,
"To talk of many things:
Of shoes—and ships—and sealing-wax—
Of cabbages—and kings—
—Lewis Carroll

My kids were playing quietly after their naps yesterday, I'd finished folding another load of laundry, and I'd gotten some small projects done. It had been a reasonably good day, but in the middle of another grimy-gray January afternoon, I was feeling a bit gray myself, and the second latté of the day wasn't infusing much energy into my veins. I always appreciate a good cuppa, especially now that I can smell again, but on this particular Monday, the java wasn't quite potent enough to cure the winter blahs. Caffeine can only do so much. I meandered into the kitchen in search of ideas for dinner and, after rummaging through the refrigerator for a while, resolved to whip up some coleslaw. Not much excitement there, but I had the ingredients on hand.

Then I sliced into this, and found the little splash of color I was looking for:

Ta-da! I bet you didn't know that cabbage is a natural mood enhancer.

Okay. Strictly speaking, it's not. At least not in the way you might think. But slicing into a red cabbage and looking at all that spiraling graphic artistry gave me reason enough to pause, kitchen knife in hand, and marvel—reason enough to call three-year-old Paul into the kitchen to share the marvel with me. "It looks like beautiful paint," he said.

Annie Dillard describes beauty as "a grace wholly gratuitous." "Gratuitous grace" may be redundant, but in that cross-section of cabbage, I could see again what she meant—the surprising discovery of beauty in the most unaccountable places—on my cutting board, next to a Wüsthof knife streaked with purple. Gratuitous grace it certainly was.

Beauty didn't need to be there. Truly, it didn't. I think we would eat cabbage even if it did not look like "beautiful paint." Some scientists hypothesize that we perceive beauty merely out of biological necessity; it's all about preservation of the species, they say. That kind of straight-faced silliness makes me want to laugh and taunt them with a cut cabbage. Clearly these scientists never made cole slaw. Clearly, they know nothing of grace. Grace was right there, lying in wet halves before my eyes on the kitchen counter. And if I can find this gratuitous grace there, I can, it seems, find it almost anywhere, provided I open my eyes widely enough to see it.

One of the delights of having small children is their high-pitched excitement at what, to the rest of us, seems like nothing much. I remember taking our oldest son, Jonah, to the Fort Worth Zoo when he was not yet two years old. We held him on our shoulders to give him a better view and pointed, telling him—with exaggerated zeal—to "look at the colorful birds!" At the "great-big elephants!" At the "tall giraffes!"  I was disheartened to see that, even after our enthusiastic drumroll, my little boy took a brief look at the wildlife and then gave his attention wholly to the industrial fans blowing above our heads.

After seeing countless National Geographic specials, it was all too easy for me to miss the fun in watching a herd of awkwardly galloping giraffes. But what excuse did my wide-eyed toddler have for failing to squeal with glee? I think the answer is simply that he could not have recognized that a giraffe was any less common in Texas than a cockroach. And, let's face it, cockroaches can move a lot quicker. For a person so new to the world, everything is fresh, and everything is astonishing, so the common things hold as much fascination as the exceptional, and a fan can be as captivating as the Grand Canyon. But at the time it bothered me that our son was missing the point of the zoo "experience." To be distracted by the bright tropical plants or the contrived animal "habitats" I could maybe understand. But c'mon, kid. A fan? We can see those at home. For free.

But that's exactly what I did not understand. My emphasis was all wrong. Why would I want my children to be bored with what they can see everyday? I can see a fan at home! For free! Why should I not be thrilled at the very idea? All four of my babies have been held transfixed by the sight of a slowly rotating ceiling fan. And why did that always strike me as funny? We sophisticated people know how to have contempt for the unexceptional. To be bored has almost become a mark of refinement, and  any American high schooler knows that it's not cool to be easily impressed. But why? That day at the zoo, Jonah was experiencing what we all could use a little more of: wonder in the ordinary.

I know that this idea is nothing new. This has all been said before by folks more eloquent than me. But if the idea is right, and I think it is, we must not despise it simply because we've "heard that before."  I could use a reminder almost daily to look—really look—at the jaw-dropping spectacle that surrounds me every waking moment.

Look at the way the sunlight refracts rainbows across the shiny side of a CD. Give your attention to the iridescent shimmer on the multiplied eyes and the microscopic veins tracing through the wings of an ordinary housefly. Watch the way the steam swirls and churns the air as it rises from your morning shower and turns to dew on the bathroom mirror. Make coleslaw, and call the whole family in to watch as you reveal the "beautiful paint" inside a cabbage. Open your eyes wide enough to see the gratuitous grace in everyday life. Because life, as someone once said, is beautiful.

Martha, Martha

The annual Christmas issue of Martha Stewart Living just arrived in my mailbox, its colorful bulk barely fitting through the slot. As always, the pages are filled with time-consuming creative projects that walk a fine line between kitsch and beauty. I love flipping through the glossy pages, filling my head with ideas for handmade decorations and show stopping desserts and thinking smugly to myself, "Yep. I could make that. Mm-hm. I could definitely do something jazzy with those!" Some of the cookies in this issue are almost pretty enough to dip in shellac and turn into family heirlooms. Martha. She's got tips on how to apply little candy snowflakes with a pair of craft tweezers. Craft tweezers. These recipes are sprinkled all over with nonpareils and faux bois. Their beautiful possibilities give the perfectionist in me a thrill. And who wouldn't love to present friends and neighbors with a plate of candy-coated perfection?

But here's the problem: Achieving the perfect Christmas cookie requires skill and patience. It requires time and quiet concentration. It requires an organized workspace and a steady hand. It requires conditions that are, quite frankly, not to be found in my kitchen. I would be shooing away greedy toddlers, with warnings not to handle, not to taste, not to touch. I shudder at the thought of chubby fingers pressing into my work of art before the royal icing had dried. And if I achieved the perfect cookie, what then? What would be its end? Confinement in a lighted glass case in a hushed gallery? No matter how many careful hours I spent on its aesthetic development, a cookie is still, after all, a cookie; all its yuletide perfection would be ground to mush between the teeth of unwashed plebeians like my children. Like me. How could we eat perfection? How could I think of doing so as anything but a waste?

Martha. Her magazine is crammed with page after page of homemade potential. Issue after issue, I imagine all the great things I could be making—so many great things that I don't know how to begin. Clearly I do not own a sufficient supply of felting needles or snowflake-shaped paper punches or ultra-fine glitter. But I lack more than a room full of specialized craft tools. What I lack is a willingness to fail. Or to see all my work go to waste.

I've been planning on making a dress. Or maybe a skirt. Planning may be too strong a word; I want to make one. For fifty cents, at the Saint Mary's Catholic Church rummage sale last year, I bought some fabric. It is so lovely—has so much promise—that I can't use it for just any old article of clothing. It's from Thailand. It's raw silk. It's the warm orangey-red color of oak leaves in fall. It's embroidered with gorgeous cream-colored vines and flowers. It is beautiful. This is why it has been waiting in a plastic bin under my bed for more than a year. I cannot bring myself to touch this fabric with a pair of scissors until I am certain that I am about to make it realize its full potential. If I were to make something merely acceptable out of this precious fabric, what a waste it would be! Or if I make the perfect skirt and then ruin it with spilled wine, how, again, could I think of it as anything but a waste?

This paralyzing pursuit of perfection has led me to give up on projects of all sorts before I even begin. I don't want to paint a picture; I want to paint the picture. I don't want a decent apple pie recipe; I want an apple pie recipe that will win prizes. I don't want to speak mediocre French; I want to speak it fluently and with no accent whatsoever. If I'm going to take the time to knit a sweater, it must be knitted as though it's the last sweater I will ever finish. (But at the rate I'm going at picking out the perfect yarn and the perfect pattern, it probably will be the last sweater I ever finish.) If I'm going to sew a skirt, the skirt must be lovelier than any I could find at Macy's. If I'm going to decorate a cookie, I want it to be worthy of a magazine photo. Otherwise, why start? If I have the potential to do something with excellence, how could I settle for doing it by halves? Or even worse, how could I settle for flat-out failure? We have potential, people. Potential must be realized. We, too, could become president of the United States. (Yes we can.)

If we don't, how could we think of it as anything but a waste?

If only I had realized my potential, I could have been a graphic designer to the stars. What a waste. I could have been a four-star chef. What a waste. I could have been an ivy league professor. What a waste. I could have been a first-chair violinist (if I had ever taken a lesson). What a waste. I could have been a published writer. What a waste. I could have sewn the perfect skirt or baked the perfect cookie. I could have been Martha Stewart. What a waste and a shame.

It is a waste. Unless I have wasted my life for the sake of others. And if that is the case, then all that wasted potential is not a shame at all; it is a glory. It is costly perfume—perfume worth a year's wages—wages with the potential to do much good—poured out with love and with tears. A lifetime is not enough to pursue half of what I want to do. But a lifetime is not all I've been given. So I am free to waste my potential on my friends, my enemies, my neighbors, my husband, my children. My God. I am free to begin a sweater and never complete it. I am free to let muddy shoes run across the clean floor. I am free to be an amateur, free to burn the pie, free to press delete. I am free to spill glitter, to write wordy blog posts, to let little fingers smear the icing. I am free to let the wine spill over my perfect skirt. Free to eat perfection.

Martha, Martha, you are anxious and troubled about many things, but one thing is necessary. Take, eat. Perfection is meant to be eaten. Take the cup. Wine is meant to be poured out. Christmas is coming. I will sew. I will bake cookies. I will raise a toast to one with all the potential in the universe, who "made himself nothing, taking the form of a servant, being born in the likeness of men."

Prairie Muffin Moment

Thanks to my otherwise useless accumulation of airline miles, I receive several free magazine subscriptions. Among them is Bon Appétit. I usually enjoy flipping through it and sometimes even have the guts to try a recipe or two. But the latest issue has to be one of my favorites because most of the recipes in it can actually be made from cheap ingredients that are readily available in small town Idaho.

That said, I must admit that I am loath to attempt anything at home that is better—and usually less expensive—left to professionals (lip balm, formal wear, surgical procedures, etc). And until now this also included cheese, although I have, inadvertently, created something akin to feta by accidentally leaving one of the kids' sippie cups full of milk under the seat in a warm car for several days. So yeah, sometimes "just like homemade" is not the compliment you want to garner for your efforts.

I digress. I saw this recipe in the latest Bon Appétit, and it was so simple I had to try it. And whaddyaknow! It worked! Homemade ricotta—in less time than it takes to make a box of mac n' cheese! I felt just like Laura Ingalls Wilder. I did let it drain a bit too long, so it's more crumbly than I'd hoped, but I'll definitely try it again. (It firms up a lot in the fridge.)

Their photo, not mine.

Ricotta is technically not cheese, since it doesn't involve a culture, but I am still amazed that this is so easy to do at home. And here's the extra-frugal Little House on the Prairie bit: I couldn't let all that whey go to waste (I paid too much for all that milk to just let it drip down the drain!), so I did a little Googling on how to use it and discovered that you can put it in most recipes that call for buttermilk. Therefore, I made a loaf of Buttermilk White Bread plus some rolls, substituting whey for the buttermilk, and they turned out great. Yea! And bread is definitely one thing that is inarguably better when produced at home.