Twice Recognized

The only invention as perfect as the English Sonnet… he knew little of sonnets.  “Shakespeare wrote them,” he thought.  “But I know a fair amount about Martinis”.  And that is to what the great American writer of letters, H.L. Mencken was referring, when drawing a comparison to that form of literature… The Dry Martini, as perfect as an English Sonnet.

It was a September afternoon to cherish… blue sky, dry air, beautiful sun charting its path to the far hills.  He loved this time of the year best… still pleasant enough to enjoy the warmth of outdoors, the beauty of the change in color just around the corner… the stiff cold just beyond that.  Maybe it was a bit early in the day to be mixing a Martini… this wouldn’t be the first time that he began the cocktail hour well before the sun set over the yard arm.

“I enjoy the decadence of beginning the evening earlier in the day,” he thought to as he poured a healthy amount of Tanqueray Gin into his pitcher.  Plenty of ice to chill the Gin to a piercing cold.  A dollop of Noilly Pratt Dry Vermouth to complete the liquid portion of the recipe.  A rapid stir, that increased to a vigorous stir (his Ex would have said that it was a transfer in aggression, while he maintained that it was a display of exuberance).  When condensation developed on the pitcher, he knew that preparations were nearly complete.  He retrieved an “up” glass from the freezer (one of four placed there, a memory of the day when four Martinis seemed to be an appropriate number). 

He strained the icy liquid into his frozen glass, and added 3 tomolives… he had a ceremonial first sip to confirm its excellence, and to reduce the chance of spillage.. and then he repaired to the deck.  He positioned himself in the far corner to take full advantage of the sun and closed his eyes.  He heard the wind rushing thru the trees, opened his eyes and took a second sip.

Tomolives… that was courtesy of his Mother.  In the Winter, she would set up “shop” in Sanibel, Florida.  A tiny house where she retreated to “re-coup” away from everyone.  She loved the sun, she picked shells… and of course, she wrote.  She would say that her best writing took place there.  Dierdre of Timmy’s Nook, would take her out in a boat to the small Inn at the Cabbage Key for lunch.  The signature garnish of the Inn was a tomolive… a tiny green tomato, the size of an olive, and then pickled.  Tomolives made their appearance on every sandwich plate… and, and of course in every Dry Martini.  Eve Fleischner (nom de plume, Eve Porterhouse) who never sipped a Martini in her life… still, knew a good thing when she saw it.

It was like that… his Mother always took note of the small details.  Maybe that is why she was such a good writer.  And it didn’t take much for her to connect this “insignificant” garnish to her middle child.  Once that connection was made there was no stopping her.  Above the objection of Dierdre, she insisted on being introduced to the Owner of the Inn… and then, so introduced, pleasantries aside, she asked for a favor… she wanted to buy a jar of tomolives to give to her son.

The owner, gracious, said that it would be his pleasure to give her a jar.  And that was the way she acquired her first jar of tomolives.

This little scenario repeated each Winter.  Dierde and his Mother would take the 15 minute boat ride to the Cabbage Key for lunch… and his Mother would always return to Sanibel with a jar of tomolives for its eventual use in his piercingly cold Dry Martinis.  The scenario repeated, that is, ’til the day that the owner of the Inn gave her the name of his distributor in Ft. Meyers… and that suited his Mother just fine.  She loved wholesalers.  Now, when she returned to Connecticut… she had not a jar of tomolives; but a case.

He would tell his Ex that they had just “landed in the shit.”  He would have to tell her that it was just an expression… landing in the shit was a good thing.

He loved listening to the wind.  Wind pressing against the panes in a blizzard… or wind moving thru the leaves as it did this day.  Although he didn’t sail, he could imagine the sound that it would make filling the canvas… and that thought made him smile, too.  Smile, as he bit into his first tomolive.  He loved the snap of the first bite, its sour flavor complemented the botanicals of the Gin.  “You had to love Mom”, he said out loud, although no one was there to hear his words.

His Mother had taught him long ago to notice things… to be aware of the details.  Appreciating the details would lead to a greater understanding of the larger things in life, she told him.  Maybe that is why Eve Porterhouse was such a terrific writer of mysteries.  He mulled this over as he reached the halfway mark in his Martini… meaning it was time for tomolive #2.

She would say to him that you can pass something, or someone, several times without taking note… it could be a farm stand, the person who delivers the mail, a new friend, anything… So the first time you recognize the special qualities of something it doesn’t really count… it’s simply the newness of the idea that creates the impression.  It’s the second recognition that’s important.  Now you take on the understanding of what makes that something special.

She would take him down the driveway to their garage.  It was a place that he knew well.  He practiced layups by the hour on the hoop that was mounted on the garage.  She pointed out the lilac tree in the Gordon’s yard that overhung our drive.  By agreement, Mom was entitled to clip any lilac flowering on our side of the fence.  He had barely taken notice of the tree.  Now they approached.  She asked him to close his eyes, which he did.  Now she directed him to smell the lilac in the air.  Now you will remember it she said… whenever you smell lilac you will be returned to this place.

It was some 15 years ago when he, along with his older Sister & younger Sister had to sell the house on Alston Avenue after their Mother’s passing.  His Sister, 11 years his Senior had remembered living on Orange St., and Beer St. before that.  But to his younger Sister and himself… the house on Alston Avenue would be home.  The one home they knew.

Yes, there was an emotional tug as they divided the artifacts of the old house between the families.  Their Father had long since passed, and their Mother had turned the home into a quasi-museum… items collected over a lifetime.  She continued to write to her very end in the small studio in the rear of the home… chain smoking as she typed on a Smith-Corona.  His Father had encouraged her to smoke… smoking seen as a sophisticated activity in the 1920s.

As they turned the keys over to the Realtor, he looked at the basketball hoop above the garage, thinking of the solitary hours he would engage in imaginary games of basketball… one would think he would have been better at basketball than he was… He wondered whether he would ever be able to come back to this street again.

He neared the completion of his Martini… took a look at the horses grazing easily in the farm on the far side of the stone wall and considered the possibility of building a second Martini; but thought the better of it.  The days of multi-Martinis had long passed.

His thoughts returned to the home on Alston Avenue.  He and his older Sister had just visited it the day before.  Or, technically, what was left of it.  She had received a call from an old neighbor that the house had burned “to the ground”.  And he knew that he had to return to the street one more time for a visit… a visit his younger Sister couldn’t bear to make.

When he joined his older Sister there, the ruins lay mostly still.  The houses on either side were left totally untouched by the conflagration.  A charred and burned hulk was all that remained of the structure that had been his “only” childhood home.  He looked down the drive, the garage was untouched as well; but the hoop had been taken down by one of the previous owners.

They had looked at the wreck thru some tears that smeared their faces, and she finally cut the silence, “it probably started in Mom’s office, the cigarette smoke imbedded in the walls… it just took 15 years to ignite…”  And they shared a small laugh… a laugh that opened the door to other recollections.

The time he fell asleep in the third floor closet and everyone panicked when he couldn’t be found, the time their little Sister found their Dad’s saxophone in the basement and thought it was a monster… the stories rolled on, each nook and crevice seemed home to a specific tale.

If he thought that the treasures of the home had been the only thing that mattered, he now knew that he had been mistaken.

The Martini, now finished… only the last tomolive remained in the base of the glass.  Tomolives that he now purchased on a direct basis from the manufacturer in Arkansas.  He closed his eyes yet again to feel the combination of sun and breeze on his face.  The artwork, the figurines, furnishings, the knick-knacks that were spread to three homes… and would be spread further still in succeeding generations had special value… but it was the “nooks and crevices” of the home that vouchsafed special memories.  If he didn’t recognize it well enough 15 years ago when they turned the keys over to the new owners, he recognized and understood it now.  He had wrongly assumed a permanence to those nooks and crevices.

He gazed at tomolive #3, then closed his eyes and tried to summon the memory of the lilac tree in the afternoon breeze.

Posted in Stories & Brief Tales | Leave a comment

Gefilte Fish in Film

Cold fish “meatloaf”… that about sums up this delicacy called gefilte fish.  A delicacy that is unappetizing in its appearance as it sounds.  Yet, for a small percentage of population (a very small percentage of the population), it is a dish that is associated with festival food that is served for Passover and the Jewish New Year.

Apart from the dish itself, it may surprise you see the numerous inclusions and references to gefilte fish in literary works and in film.

Since recently being appointed to Board of the Academy of Film & Theatre Snacks, I have access to every movie script brought to the silver screen.  After months of exhaustive research I have been able to locate countless references to gefilte fish in film.  Below, find a few of my favorites.

Ten Commandments
Pharaoh Sethi (Sir Cedric Hardwicke): Harden yourself against subordinates. Have no friend. Trust no woman.  Eat no gefilte fish.

On the Waterfront
Terry (Marlon Brando): It wasn’t him, Charley, it was you. Remember that night in the Garden you came down to my dressing room and you said, “Kid, this ain’t your night. We’re going for the price on Wilson.” You remember that? “This ain’t your night”! My night! I coulda taken Wilson apart! So what happens? He gets the title shot outdoors on the ballpark and what do I get? A one-way ticket to Palooka-ville! You was my brother, Charley, you shoulda looked out for me a little bit. You shoulda taken care of me just a little bit so I wouldn’t have to take them dives for the short-end money.
Charlie (Rod Steiger): Oh I had some bets down for you. You saw some money.
Terry: You don’t understand. I coulda had class. I coulda been a contender. It coulda been gefilte fish every night.  I coulda been somebody, instead of a bum, which is what I am, let’s face it. It was you, Charley.

Butch Cassidy and the Sundance Kid
Butch Cassidy (Paul Newman): You know, it could be worse. You get a lot more for your money in Bolivia, I checked on it.
Sundance Kid (Robert Redford): What could they have here that you could possibly want to buy?
Butch Cassidy: Gefilte fish.

Psycho
Norman Bates (Anthony Perkins): You-you eat like a bird.
Marion Crane (Janet Leigh): [Looking around at the stuffed birds while eating] And you’d know, of course.
Norman Bates: No, not really. Anyway, I hear the expression ‘eats like a bird’ – it-it’s really a
[stammers]
Norman Bates: fals-fals-fals-falsity. Because birds really eat a tremendous lot. But -I-I don’t really know anything about birds. My hobby is stuffing things. You know that gefilte fish means stuffed fish.

Duck Soup
Rufus T. Firefly (Groucho Marx): Awfully decent of you to drop in today. Do you realize our army is facing disastrous defeat? What do you intend to do about it?
Chicolini (Chico Marx): I’ve done it already.
Rufus T. Firefly: You’ve done what?
Chicolini: I’ve changed to the other side.
Rufus T. Firefly: So you’re on the other side, eh? Well, what are you doing over here?
Chicolini: Well, the gefilte fish is better over here.

Lawrence of Arabia
Auda abu Tayi (Anthony Quinn): I am Auda abu Tayi! Does Auda serve?
Howeitat tribesmen: NO!
Auda abu Tayi: Does Auda abu Tayi serve?
Howeitat tribesmen: NO!
Auda abu Tayi: [to Lawrence] I carry twenty-three great wounds, all got in battle. Seventy-five men have I killed with my own hands in battle. I scatter, I burn my enemies’ tents. I take away their flocks, herds and gefilte fish. The Turks pay me a golden treasure, yet I am poor! Because *I* am a river to my people!

High Noon
Will (Gary Cooper): Don’t shove me Harv. I’m tired of being shoved.  I’ll pass ya’ the horseradish [for the gefilte fish] when I’m good and ready.

Becket
King Henry II (Peter O’Toole): Let us drink, gentlemen. Let us drink and eat gefilte fish, till we roll under the table in vomit and oblivion.

Shawshank Redemption
Andy Dufresne (Tim Robbins): You know what the Mexicans say about the Pacific?
Red (Morgan Freeman): No.
Andy Dufresne: They say it has no memory. That’s where I want to live the rest of my life. A warm place with no memory and plenty of gefilte fish.

Steel Magnolias
M’Lynn (Sally Field): We have this new physiatrist that comes in two days a week and of course I pick her name out of the grab bag, I have to pick something up for her tomorrow. Would you put that on the list, I have no idea what to get your father. What’s Jackson giving you, do you know?
Shelby (Julia Roberts): Gefilte Fish.
M’Lynn: Gefilte Fish, well my. Must be nice to be married to a rich lawyer.

The Public Enemy
Tom Powers (James Cagney): So beer ain’t good enough for you, huh?
Mike Powers (Donald Cook): Do you think I care if there was just beer in that keg? I know what’s in it. I know what you’ve been doing all this time, how you got those clothes and those new cars. You’ve been telling Ma that you’ve gone into politics, that you’re on the city payroll. Pat Burke told me everything. You murderers! There’s not only beer in that jug. There’s beer and blood – blood of men!
[Throws keg against wall]
Tom Powers: [Stands] You ain’t changed a bit. Besides, your hands ain’t so clean. You kill and like it. You didn’t get them medals for eating gefilte fish with them Germans.

The African Queen
Charlie Allnut (Humphrey Bogart): A man takes a drop too much horseradish for his gefilte fish once in a while, it’s only human nature.
Rose Sayer (Katherine Hepburn): Nature, Mr. Allnut, is what we are put in this world to rise above.

The Guns of Navarone
Capt. Keith Mallory (Gregory Peck): I have no time for this!
Corporal Miller (David Niven): Now just a minute! If we’re going to get this job done she has got to be killed! And we all know how keen you are about getting the job done! Now I can’t speak for the others but I’ve never killed a woman, nor eaten gefilte fish, traitor or not, and I’m finicky! So why don’t you do it? Let us off for once! Go on, be a pal, be a father to your men! Climb down off that cross of yours, close your eyes, think of England, and pull the trigger! What do you say, Sir?

She Wore a Yellow Ribbon
[Brittles knows Quincannon has been drinking on duty]
Captain Nathan Brittles (John Wayne): You got a breath on you like gefilte fish.
Top Sergeant Quincannon (Victor McLaglen): Ah, Captain darlin’. As you well know I took “the pledge” after Chapultepec.
Captain Nathan Brittles: And Bull Run, and Gettysburg, and Shiloh, and St. Patrick’s Day, and Fourth of July!

******

During my research I also came across numerous hilarious references to pilonidal cysts which I will share with you on another occasion.

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It’s That Time of the Year… Again

And no, I’m not talking about football.  It’s the time of the year when we wish, to those to whom it’s appropriate, a “Happy New Year.”  I am referring to the Jewish New Year.  Yes, yes… this is all confusing I know.  I will try to sift thru the tangle for you…

The first problem… the world is tuned into the Gregorian Calendar, which is a solar based calendar.  But the Hebrew Calendar is lunar based.  It’s why Jewish Holidays (like Rosh Hashonah… the New Year) fall on different days relative to the Gregorian Calendar.  Allow me a small digression… the traditional Chinese Calendar is also lunar.  Is it a coincidence that one of the world’s smallest cultural populations has allied itself with the world’s largest cultural population?  I think not.  It also explains why Jews eat so much Chinese food.  No mystery here… Lobster?  Not Kosher!  But Jews will sup on the popular Chinese dish “Dragon and Phoenix”, which is a combination of chicken and lobster for two reasons: 1. In China lobster is not called lobster, and 2. Phoenix is the Capital of Arizona.

So… let us proceed.  We have the vague idea that the New Year is sometime between Labor Day and Halloween.  This still doesn’t address the difference between January 1 and September Whatever for the beginning a new year.  Two points here: First, the Hebrew Calendar is older.  Second, the Sages anticipated that September is when football starts (sadly, the Sages did not anticipate the pickle it would put Sandy Koufax in).

Carrying on, there are actually two Holidays that are coupled together for the “New Year.” The first, Rosh Hashonah (the New Year) when we have a festive meal and worry about the other Holiday: Yom Kippur.  Yom Kippur (also referred to as the Day of Atonement) is when we have to fast (which is almost as bad as telling someone that they can’t pee for 24 hours), and then we have to endure an agonizingly long Service where the central lesson is that Sandy Koufax didn’t pitch in the World Series on Yom Kippur (it’s a good thing you’re fasting, because the very thought of this is enough to make you throw up).

Together these two days are called the Days of Awe, or sometimes the Days of Guilt and Worry (and in this regard, there is little to separate them from the other 363 days of the year).  Anytime leading up to the New Year, or in the period between the two Holidays, or even just after… it is permissible to wish someone a “Happy New Year.”  After all… you never know when you’ll bump into folks.

This is also the time of the year to accuse people of being Jews.  We all know what I’m talking about… folks who are trying to pass.  “Happy New Year Mr. Winston… say, wasn’t your Grandfather’s name Weinstein?”  It is also an opportunity to get rid of your enemies (this is referred to as the name libel).  Walk into the New Haven Country Club, go up to the Club Champion and say in a loud voice, “Happy New Year Shlomo!  Do you really think you’re fooling anyone with your made-up name?!”  No more tee times for Mr. Hedgefund!

The key to the festive meal is that there should be ample quantity… because in 10 days we have to fast and the Holiday meal is a way to begin taking on precious reserves.

Typically chicken soup & gefilte fish start the meal (although, personally, I begin with a well made dry martini… but I think you knew that).

Let’s focus on this puzzling and vile sounding dish… gefilte fish.

Recipes for gefilte fish can vary… but the ones that I am most familiar with call for three fish: carp, white & pike.  These fish are found in the waters of Eastern Europe (and just off shore from Miami Beach).  And as bad as they may look whole, there is nothing in the world to prepare you for the way they look at the completion of the recipe.

Quite simply, gefilte fish is cooked fish “meatloaf” served cold.  Think about a meatloaf that might use three different types of meat (beef, veal & pork) that get ground up and mixed with seasonings, shaped into a loaf, cooked and then served as “leftovers” cold from the fridge with some ketchup.  Got it?  Well… unappetizing as it sounds, gefilte fish is the three ingredient fish, chopped up, seasoned and formed into irregular lumps (not neat even shaped loafs), cooked, served cold from the fridge with horseradish.  As to the appearance… not a rich deep and inviting brown of a meatloaf; but rather a unappealing greyish taupe. 

Gefilte fish is a day long procedure to make… and it is served twice a year (if you’re lucky).  On Rosh Hashonah it is served with challah and horseradish (a condiment that makes wasabi taste like pistachio pudding), and the tears that are produced from eating gefilte fish w/horseradish are said to remind us of the Dodger Pitching Rotation.  On Passover it is served with matzo and horseradish, and the tears that are produced are said to remind us that the Dodgers left Brooklyn.

In my Senior Year at Union College I presented a paper in Erik Hansen’s Modern European History Seminar (for which I received an “A”) entitled Gefilte Fish and the Radical Left.  In the paper I pointed out that Karl Marx, Leon Trotsky and Pierre Mendes-France all publicly rejected the Bar Mitzvah as a pagan ritual (privately they complained bitterly that their Torah portions were too long and they were worried about botching their Haftorah); but each conducted their political discussions over a glass of tea and a plate of gefilte fish.  On one occasion Mendes-France, serving as Minister of Finance in the Government of Socialist Prime Minister Leon Blum, was heard commenting in Cabinet Meeting, “Excellent gefilte fish Leon… please pass the challah.”

So there you go… the Holiday repast: chicken soup, gefilte fish and the rest, as they say, is commentary.

“Happy New Year.”

Posted in Ministry of Humor | Leave a comment

The Best Kept Secret

I loved my Aunt Meggie’s oatmeal raisin cookies.  They were firm without being hard, chewy without being soft, just enough raisins to make each one a treat… and, this was the important part, there were always plenty of them on the cookie plate.

If she came to our house she always brought cookies, and whenever we visited Meggie in Woodbury I knew that there would be a plate of oatmeal raisin cookies on the kitchen counter… and I would have to pretend  that the “greeting conversation” in the center hall was important — when all I really wanted to do was run into the kitchen to make sure that there was a plate of cookies, a large plate of cookies… a large plate heaped with cookies… cookies expressly there for my enjoyment.

That confirmed, I could get on with talk of this or that.

Meggie was my Mom’s older Sister.  Even for a little kid like me, it was easy to see that they loved one another.  Still… they each retained pride in the things they did well.  My Mother made sweaters for every one in the family.  Meggie made oatmeal raisin cookies.  And for Meggie to make a sweater, or for Mom to bake cookies would have disrupted the equilibrium in the Universe.  Anyway, this what was traditionally accepted in our family.

As much as I loved Meggie’s oatmeal cookies, there was a part of her that would scare me.  And I kept this a secret.  Meggie taught 8th Grade Science in Bridgeport.  And as a kid I thought teachers were the arch enemy.  I didn’t hate them on a human level; but I deeply resented their chosen profession.  And oatmeal cookies or not, particularly when I reached the 8th Grade, Meggie was clearly in the “enemy camp”.  I would get a monster case of the “heebie jeebies” if I detected in casual conversation, even the slightest reference to learning or academics.

My best friend Gary had an Uncle who was a dentist.  He told me that whenever Uncle Artie came over to his house, he would hide under the bed.

Yeah, I could understand that.  Uncle Artie probably didn’t know how to bake oatmeal cookies.  And if Meggie didn’t make the best oatmeal raisin cookies in the world, I would have hid under the bed, too… particularly when I was in the 8th Grade.

Now you would think that over the years, Sisters, loving one another, like my Mom and Meggie, would share in things.  Mom would help Meggie with sweater making, and Meggie would share a recipe with Mom.  Nothing wrong with sharing is there?

Or so I thought. 

But then there was the day when I was home for a weekend from Union College and I mentioned to Mom that I was going to head up to Woodbury to visit Meggie… that I wanted to lay in a supply of oatmeal raisin cookies to take back up to school.

“Meggie and Saul went into the City for the weekend.”  I was told.

“Crap!”  I knew immediately that my reaction had stung Mom.

“Jimmy, I’ll make you cookies if you’d like…”

“No, Mom… It’s OK… really.  No one can make cookies better than Aunt Meggie… I’ll pick some up next time I’m down.”  (And besides… every one knew that Meggie shared that recipe with no one!)

It was the wrong thing to say.  I know that now.  I should have accepted Mom’s offer… add this to the many regrets that I have accumulated over the course of my life. 

God Bless Mom for being resilient and understanding.  She kissed my forehead, “Yes, Meggie makes the best oatmeal raisin cookies.”

I think now, that there is a certain cruelty in living.  That in the natural order of things we expect that those who are older, will “go” before us, and when this doesn’t happen it makes the pain of their passing that much more painful.  Such was the case with my Mother’s passing.  “I guess God needed a sweater maker.”  I am sure that is what we said to ourselves in the family.  I am sure that was what was in my Aunt Meggie’s mind on losing a younger Sister.  It’s a thought that sounds silly; but it is meant to soothe the sense of loss.

After years of teaching in Bridgeport, Meggie retired to the small home that she and Saul owned in Chatham.  They loved going to Cape Cod… and Chatham was away from the traffic of Mid-Cape… a sanctuary where they could get away from the hectic day-to-day.  Although by now Saul had also passed to his greater reward.

There came a day not too long ago, when I had to get away from the “day-to-day”, and I put my Keeshond in the car to go for a visit.  On the drive I told Barney that he was going to place that had a great view of the Atlantic, and that if he didn’t lift his leg on Meggie’s blue club chair, I would give him an oatmeal raisin cookie.  You can think I’m crazy; but dogs understand this better than children.

Yes, Meggie had oatmeal raisin cookies for me.  That and a big, big hug and a kiss.  It was a hug and kiss that I knew was a product of her love for her Sister… my Mother.  And it was easy to accept… somehow it felt like I was being hugged by my Mother.

Barney scattered about.  Sniffing and smelling… excited for the new yard to explore.  He lifted his leg on the sundial as Meggie and I moved to the deck that overlooked the water.  This time I didn’t have to go racing into the kitchen to see if there was a plate of cookies for me… Meggie had placed a generous plate on the table.

“Oatmeal raisin, I hope?”

“Would there be any other?”

There was also iced-tea in a beautiful crystal pitcher… and Meggie poured each of us a glass while I pinched into the stack of cookies.  I closed my eyes to appreciate the flavor and texture of the cookie… to intensify the experience. 

But before I got a word out of thanks and appreciation, Meggie offered, “Jimmy, I have to share a secret with you..”

Uh-oh… what could it be?  Saul was a felon?  Uncle Jenks was a hit man for the mob? My Father and Mother didn’t marry? 

“I know that you love my oatmeal raisin cookies.  But what you don’t know… I got the recipe from your Mother.  You see, even as little kids I knew that your Mother had a knack for things… she could always do things better than I could… she was a better student, she dressed better, she could sew, she could knit, she told better stories, all the boys loved her, she could cook & bake… you name it.  One day she told me, ‘Meggie: I’m going to teach you how to bake oatmeal raisin cookies.’  And she did.  One weekend we baked enough oatmeal raisin cookies for the 1st Army.  And we wouldn’t have stopped unless your Mother knew that I could do it.”

Meggie looked to the sky.  She hooted and smiled as Barney shnuffled in the underbrush looking for squirrels and other quarry.  She looked to the sky again, perhaps sensing the presence of her younger Sister. “You know, once I mastered baking oatmeal raisin cookies, your Mother would never make them again.  Never, ever.  I miss her greatly.”

I munched on a cookie, as great as ever and looked to the water… somehow imagining that there existed a land far beyond the horizon where every one who we ever knew existed to their own mind’s eye… and the place would be called heaven.

“Meggie, this cookie is heaven on earth…”

“Jimmy, there is an even deeper secret that I have to share with you…”

Now, I worried… it is my nature.

“I dreaded teaching school.  Monsters!  That’s who occupied the desks.  I longed for vacations!  The kids were miserable, their parents worse and the Administration was worse still.  And each year it got worse!  When I started to near retirement I couldn’t stand going back in September… my Augusts were a wreck just thinking about going back to school.  I wanted to hide under the bed.  And when school started, I would count the days ’til the next vacation.  I hated school.”

This was too much for me to take in one sitting.  If Barney wasn’t going to pee on the blue club chair, then I would have to.  I thought about telling Meggie that her being a teacher had terrified me… how much I hated school.  I looked to the sky and then to the horizon… you know, I think that some things are just better kept as a secret.

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