The Presence of the Grandmothers

Dreary cold spring days are here, and in my free time I am feeling, despite the gloom, that all I want to do is create, create, create. It is a feeling of being very full, and bursting. Sometimes I simply do not have enough time...am I retired?

After completing the last rug and tying my rug loom up once again, and only having a small amount of warp left on the beam, I thought what a great time to try some of the rag balls that have been lying around my house and now my studio for many, many years, ( some were 'antiques' when I bought them). The balls I finally selected to use were so carefully and precisely sewn together, various cotton rag strips set in a regular pattern, the same fabric strip showing up in the same sequence throughout the entire ball. What an astonishing task some mothers, aunts and grandmothers of old had undertaken. I felt their presence the whole time, and I wove these 'rags' with great awe. The old fabrics in pinks, blues, lavenders, flowered, plain, striped, brought to mind little girls with pretty dresses outdoors playing in long ago summer days. Honestly, I wove this rug with much appreciation, respect and reverence for those who have woven before me.

As always a good hike with these good friends!

With long time friends, and great hiking companions, we set out for our first 'spring' hike on the Reserve. It was near fifty and about as beautiful a day for a hike as we've ever had, and we've had plenty. As always we packed a picnic, a bottle of wine, and a couple of beers. There was still plenty of snow around, but also great stretches of bare ground. Up hills and down, following our fearless leader, Freddie, finding the remains of ice caves, exclaiming at new shoots pushing through the ground, buds just barely emerging on some trees, and sitting around an old table cloth enjoying fresh bread, cheese, Olga's meatballs, spicy beans, fruit and of course a good glass of wine. Now who can ask for a better Sunday afternoon? I must say the entire time during this five hour hike, I worried about my pizza dough sitting way too long at home, as if it were an unattended child. I think the hike would have been even longer if I hadn't, sometimes quietly and sometimes not, said "I do need to get home and see to the pizza dough."

Maybe not Unequalled, but darn good!

Well, UNEQUALLED may be too grandiose to describe last nights pizzas, primarily because I had spoiled my 'stomach space' with a picnic and wine on a marvelous hike with friends. But the Napoli pizza truly was fresh, delicious, and certainly as good as anything I had ever made before. I am going to give it more time (I do have 5 # of '00' flour yet to use anyway) and several more tries, after all they have been making these unequalled pizzas in Naples for centeries, I've only tried once, so I'm sure I

Hoping it is unequaled!!

I have been making bread and pizzas for a very long time, since long before my daughter was born. There is something close to holy about making bread, especially if one, as the Buddhists say, bring awareness to the moment. I especially love the kneading process with its dance-like rhythms. Despite my history with making bread, several years ago I embarked on an in depth study of bread making, experimenting with artisan breads as I had not done before. I make bread or pizza several times per week. On another note, I have subscribed to La Cucina magazine for several years, and love its presentations of Italy, Sicily, vineyards and food. The latest issue had an article on Napoli, and the unequaled famous pizzas that are made, and eaten daily from vendors off the street. The secret of Napoli pizza it is said, is the '00' flour used, and a mail order number was given. Now in my research I had heard of this "00" flour and have tried unsuccessfully to get it from our local Food Co-op. So, I mail ordered 6 pounds of this special flour. It was costly, as the shipping doubled the cost of the 2# bags, which came from Teitel Brothers in the Bronx. So yesterday I started this very lengthy process. Making the dough, refrigerating it over night, taking it out rekneading it, refrigerating it again for hours, and then taking it out to rise. I have just re-refrigerated it, and will make it for supper tonight. In preparation for what I hope to be unbelievably delicious pizza, I even bought fresh mozzarella cheese, which itself is quite expensive. My anticipation is great, though I feel doubtful that for all the expense and the cost, it really won't be all that much better then the pizza I have perfected over years of baking. To say I am anxious for supper tonight; red wine, spring greens salad, and Napoli pizza is to fail at words. But my hope is great.

I'm winging it!

After following the blogs of a few friends and relatives, I feel inspired(and perhaps a bit intimidated) to create my own. However, I have no idea really how to do this, and now proceed somewhat blindly.

The biggest hurtle will be for me to include pictures in this space, though they have been arranged beautifully in my mind for several days. Yesterday I mentally took pictures of the two Italian Easter Doves, (Easter Bread) that I baked...truly they were lovely, and if you could see inside my mind I think you'd agree. Today I made Finnish Easter Breads, two towering loaves filled with golden raisins and almonds, baked in two pound coffee cans. (In Finland they bake one loaf in a large metal milk bucket.) They are sitting on my counter in the house cooling, and I will actually snap a picture of them when they slip from the cans.

This morning I took pictures of a rug still on the loom, that I had just completed. The inspiration for this particular rug came from the cover of a bulletin we got in church several weeks ago. I thought the colors and 'design' wonderful. It pictured a set of old wooden, painted steps ascending, in a myriad of colors. I took it home and it has been in the workshop since. I've looked at it daily, and it has lived inside me forming the soon to be woven rug. A rug can look stunning to me on the loom, and deflate once it is upon the floor, or it can look horrible on the loom, and be stunning on the floor. I did not know which this would be, though I thought I would like it. I had cut the rug from the loom, and as I always do, shut my eyes as I unfurled it on the floor. When I opened them, I was truly pleased. I do love it. I hope to tie off the ends tomorrow and twist the fringe. I will include its picture if I can figure out how to do that.

I also completed a tiny soft ecru sweater for the May birth of our second granddaughter. It was the most complicated pattern I've attempted, and though it has its mistakes, it is truly sweet. I also took its picture and hope to include it as well.

As you can see, I grow through my days kneading, weaving, and sometimes knitting, too.