Baby, Baby…Baby: You Can Always Come Home

What does Isabella hear every night at bath time? "You can always come home."

Kelly’s Thoughts: Michael sent me a message a few days ago after he noticed I had written my “Emptynesterology” post. He wondered if perhaps we could tag-team a bit since several of the RDC authors are in various stages of child-rearing (or child-launching). “Sure,” I thought.  No problem.

Then a reader named Jeanne wrote to us sharing that she experienced the “oh, they grow up so fast” emotions with children AND grandchildren.  So there it was…a brand new thought in my head.  The child-rearing, child-launching, grandchild-rearing, and grandchild-launching…they ALL have similar emotions attached.  Sentimental. Precious. Wonderful. Sad. Hopeful.

I love that Michael is writing to his “barely one year-old” daughter now.  He’s giving her a message that is of the utmost importance:  the message to your child that you love them, accept them, and that you are committed as a parent to them regardless of what peaks or valleys lie ahead.

I can share with Michael that there most likely WILL be peaks and valleys.  And, if I had to make a prediction…with a girl? Possibly around 5th – 8th grade.  It’s definitely a volatile time for sure.  Life also throws unexpected curve balls.  And sometimes big, fast, intense dodge balls.  However, at least to me, it seems that if a mantra is established at bath time that “she can always come home,” then not only will she be equipped to play…but equipped to lose.  AND win.

Michael’s Thoughts:  Every night, while I dry Isabella off after her bath, I look her right in the eyes and tell her that she can always come home no matter what. Continue reading Baby, Baby…Baby: You Can Always Come Home

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The 2011 Imaginary Family Project – Week 42

#42 of 52 : AUNT CLAIRE
The Imaginary Family Project - Week 42

External Photo Clues:
None

Imagine:
A ninety- three year old man sitting in a wheelchair by the walkway in front of the old folks’ home.  He’s nervously rubbing his nubby hand which, due to an accident at the old saw mill, hadn’t had five fingers on it since he was fourteen. His “claw”, he would laugh and pat his soft half two fingers with the left good hand. “WAR wasn’t interested in me on count of not enough shootin’ fingers.  Hell don’t bother me none, never really cared for IT neither.” He is waiting for someone but growing impatient as he looks up at the library clock next door. “I don’t know why they put this damn concrete everywhere, nobody uses sidewalks anymore anyway! Everybody drives cars nowadays sept you!” He cried to the young woman running hurriedly towards him. Continue reading The 2011 Imaginary Family Project – Week 42

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Native Oklahoma Persimmons 101

Persimmons are beautiful simply served on a dish by themselves. Photo by Rylee Roberts

(Originally published Fall, 2010) While sitting at the breakfast table as a young girl, I could look out the window this time of year and watch the squirrels scamper like mad up and down the trees just across the fence line along our garden.  They were scrambling to see who could harvest and store the highest number of Oklahoma native persimmons, the bright orange to dark amber fruits tempting them to work extra hard. Even by squirrel standards.  Occasionally, I would wander outside, cross the fence and collect a few of the fruits I knew for sure were ripe, but at that age it was a guessing game for me.

Persimmon tree during autumn.

Sometimes I would choose them at a stage too firm and orange (green) and suffer the consequences of a horrible experience – something like all the moisture being sucked out of my mouth, with no way to quench the thirst!  But the ripe persimmons…ah, those were nice.  And still are.

My father brought some to our Thanksgiving dinner on Thursday and luckily not all of them got eaten.  I have them now and I thought I would share a few basic pieces of information in case you are outside and see them in a tree somewhere.  They are worth your harvesting time.

Continue reading Native Oklahoma Persimmons 101

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Emptynesterology

From the moment you got the keys to your first rental home you’ll be sharing with your friends, you drove by the location every day after work.  When you walked through each room showing us or your guests the patio or the pocket doors, your face beamed with excitement.  It reminded me of the same look you had when we went on vacation and you were exploring the hotel room, or spending the night with a grandparent.  You would run around the space, look at us, and show us “this!” or “THAT!” Continue reading Emptynesterology

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Oklahoma Cooking: Roasted Red and Green Tomatoes With Fresh Herb Dip

This morning, the farmer’s market offered a surprise.  There were a few late peaches out of Porter, and still a good many Jonathan apples fresh off the tree.  However, I was especially happy to see a bowl of freshly ripened small tomatoes from the gentleman who opened Granny Had One in Guthrie years ago.  He said, “I just picked them last night.”  So, I bought three pounds, and went on my way…straight to my kitchen.  Later, I gathered a few peppers and some okra from my own garden and had to cut back several large tomato vines as they were growing out across my lawn.

About 100 small green tomatoes got sacrificed in the process.  Green tomatoes are actually quite versatile.  I knew I could make a small batch of relish, quarter them and put them into a casserole, create another ratatouille with them, or…of course, fry them.  But I wanted to create something simple to go with Sunday lunch or to eat while watching the football game.  So, I decided to try roasting the two ripeness levels of tomatoes together, and creating an herb dip to go with them.  I’m really glad I did, because the recipe worked very nicely.

The dish would stand alone for a vegetarian, serve as a great side to any center of the plate, or be a nice complement to a “dressed up” OR “dressed down” buffet.  Prep time is 10 minutes.  Cooking time is 25 minutes. And, the dip prep time is also ten minutes but can be made while the dish is cooking.  Here we go! First, preheat your oven to 400 degrees Fahrenheit.  Next… Continue reading Oklahoma Cooking: Roasted Red and Green Tomatoes With Fresh Herb Dip

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Showcasing Red Dirt culture ~ authored and managed by contributors with connections to the great state of Oklahoma.