Craig's Blog of Destiny

A few weeks ago I mentioned that one of the things I’m grateful for are good writers and the things they write.  Just after that I came across the following from the introduction to Orson Scott Card’s book, Hart’s Hope.  It’s about as good a piece of writing as I’ve seen in a long, long time.  I’ve edidted some out of the beginning, keeping just a paragraph to set the stage for what I’ve included.

___________________________

He came to her in her garden, where her women were draping her with flowers, which they must do every day of the spring.  “What is the name of the girl?” he asked.
…
And she smiled at him, for he was a fit king.
“May I live then?” he asked her.
She nodded.
“With my lifelong accoutrements intact?”
The women giggled, but she did not laugh. She only nodded, gravely, once again.
“Then may I risk my life again, and tell you that you are only a child, and yet I have never seen such perfect beauty in all my life.”
She nodded to Born-among-Falling-Lilac-Petals.
“Of course she is beautiful, Almost-King-of-Burland. She is the Flower Princess.”
“No,” he said. “I do not speak of her perfect face or the flowers that look harsh beside her perfect skin or the way her hair looks deep as a new-plowed field in the sunlight. I say she has the perfect beauty of a woman who will never tell a lie in all her life.”
He could not have known, unless a god told him, that she had taken that most terrible of all vows when she was given to the sea at the age of five. She was bound to the truth, and though she had said not a word to him, though not even the Sea Mothers knew of her vow, he had looked at her and seen it.
“She is not a woman,” said Born-among-Falling-Lilac-Petals. “She is only eleven years old.”
“I will marry you,” said Palicrovol. “When you are twenty years old, if I am King of Burland I will send for you and you will come to me, for I am the only king in all the world who can bear the beauty of a wife who will not lie.”
She stood then, letting the flowers fall where they would, ignoring the gasps of her women. She reached out and touched his wrist, where he opened his hand to her. “Palicrovol, I will marry you then whether you are King or not.”
Palicrovol answered, “My lady, if I am not King by then, I will be dead.”
“I do not believe that you will ever die,” she said.
Then her women wept, for she had now betrothed herself, and it could not be undone however her father might grieve or rage at her choice.
But Palicrovol cared nothing for their keening. “My lady,” he said, “I do not even known your name.”
She nodded to Bent-Back-from-Birth. She could not say her own name, for in those days her name was not true.
Bent-Back-from-Birth found her voice despite her weeping, and said the name of the Flower Princess. “Here-Is-the-Woman-with-the-Joy-of-All-Women-in-Her-Face. The-Pain-of-All-Women-in-Her-Heart.”
Palicrovol repeated the name softly, looking at her lips. “Enziquelvinisensee Evelvenin,” he said. She listened joyfully, for with his love she was sure that someday those words would be true, though she feared the path that would lead her to her name. “I will send for you,” he said, “and you will be worth more to me than the Antler Crown.”
He went away, and the Flower Princess waited for him. In all her life she has never regretted her betrothal, nor grudged the terrible price she paid for him, nor lied to Palicrovol, even when you wished her to lie, even when you commanded her, so cruelly, not to speak.

In honor of Apple Month, here’s my recipe for a Suzette Sauce with Apples.  I particular like this with german pancakes or on ice cream filled crepes; it’s also very good on french toast, pancakes or even regular waffles.  For more on apples, visit the Washington Apple website:  http://www.bestapples.com/

 Suzette Sauce with Apples

4-6 Apples

1/4 cup lemon juice

1/4 cup unsalted butter

3 Tblsp sugar

Grated zest of 2 oranges + the juice (@ 1 cup juice)

Two 3 inch long cinnamon sticks

Peel, core and cut the apples into 3/4 inch wedges.  In a medium bowl toss them with the lemon juice.  Melt the butter in a medium skillet over medium heat.  Add the sugar, orange zest and cinnamon sticks and stir until sugar is dissolved.  Add the fruit, increase the heat to medium-high and cook, shaking the pan frequently, until glazed, about 10 minutes.  Raise the heat to high, add the orange juice and cook until the fruit is easily pierced with a paring knife, about 1 minute more.  Serve warm.

In our house, J’Neil likes pumpkin pie.  Here’s about the only kind of pumpkin pie I like: 

I got to watch most of the 49ers game today – they were in New York playing the Giants, and Fox chose it as the first game of their double header.

Let this be my Eulogy for the 49ers season….  They’re done.  That offensive line was truly offensive.  Dilfer is ok -at showing a lot of emotion and getting hammered.  The defense was about as effective as those white plastic fences the crowd likes to hold up with a D.  Niether could really stop anyone.  And let’s not forget the 13 penalities and the four turnovers.

So, rest in peace 49ers.  If you are still alive for this season, you’ll have to ring that bell on the coffin….

Some of you know Josh; for those that don’t, he’s been playing lead guitar for us in the Four Rivers Band for some time now.  This month he’s decided to make the leap and move to Seattle.  We’re going to miss him a great deal.

Here’s a piece from Josh’s second solo cd; it may not be his most intricate guitar work, but I like the bass line…

“I Am I, You Are You” by Josh Terry

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Today is Canadian Thanksgiving – a much more sensible time to have Thanksgiving by the way.  This is the first in many years that I haven’t prepared turkey on this day, though over the weekend J’Neil and I spent quite a bit of time making apple pies and turnovers and apple crisp and apple ice cream and German apple pancakes…  Tim’s wife Pam gave us a box of apples picked from her family orchard.  We’ll be eating apple things for awhile.

In any event, here are some things, in no particular order, that I’m thankful for today:

I’m very thankful for my health, although lately I’ve been trying to be healthier, and sometimes I don’t feel so thankful – like after all those 30 mile bike rides…

I’m thankful that Sam is safely driving.

Family:  all of my family and families.  I’m grateful for the family I grew up with, and the things that I learned in those formative years, and the relationships I have with everyone that is now spread all over the country.  I really appreciate my kids, all of Jamie’s family in Denver (even the grandkids!), Heather’s family in SLC (another grandchild!), David and Michael, and the ones still at home, Sam and J’Neil.

I’m thankful for good writers and the books they write.

I’m thankful for all kinds of music.  The listening kind, mostly while I’m riding my bike.  The performance kind, mostly with my bass and the band.  The concert kind, mostly Rush concerts. The sitting around kind, mostly with my acoustic guitar.   The nice kind, mostly what J’Neil plays on the piano. 

I’m grateful for my best friend, for my partner, for my spouse, for my confidant, my sounding board, my lover, my confessor, my ally, my companion, my hero and my audience.  And I’m real grateful that they’re all the same person.

I’m thankful for my home, mostly the kitchen.  It’s a great kitchen, and Kris has made sure it’s stocked very, very well.   Hmmm… perhaps I’m going to have to fix that turkey after all. 

 While I’m doing that, I’d love to hear about what some of you are thankful for….

How come I can’t find this menu on my computer???? 

                   Ok, at Kris’ request I made the Stuffed Roasted Strawberries today.  J’Neil took the picture.  They were pretty good.  I think I got them from Rachael Ray.  Here’s the recipe: 

 12 Extra Large Strawberries

1 to 2 oz chocolate, chopped

1 tsp sugar (optional)

Spray whipping cream

Cocoa powder, for garnish

Preheat the oven to 400 degrees.  Slice the tops of the strawberries off just below the stem.  Cut the tips off (@ 1/4 inch), so that the berries will sit upright.  Next, use a small spoon or a melon baler to scoop out the strawberries, working from their tops, in order to create a cavity in each one.  Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish.  Lightly sprinkle the berries with sugar, if using.  Roast the berries until soft and chocolate is melted, about 10 to 12 minutes.

To serve, place 3 strawberries on a dessert plate in a triangle.  If the berries have given off liquid in the baking dish, spoon it over them.  Spray a small mound of cream in the center of the berries, and top each berry with a small rosette of cream.  Sift a little cocoa powder over the plate and serve!

 Ok, so this week I was on the plane from LAX to Seattle and this person took the seat next to me.  He looked very much like he does in this picture, wearing a nice looking hat and brown vest over a plaid shirt.  His hair may have been a little longer, but his beard was about the same as in the picture.  The stewardess asked him for his autograph, but other than that he spent most all our time on the plane reading his Newsweek.  We did talk a little, I complemented his hat, he asked about what I do for a living and I told him some of what I did for fun.  He got very animated when talking about his 22 month old child.

So, quiz time!  There’s a prize in store for the first person to recognize and tell me who this was.  Yes, I do know who it was, although I had to ask the stewardess, very inconspicuously. 

Be warned!  If you do know who this is, just from his picture, I reserve the right to mock your taste in music!

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Church League Softball, from Tim Wilson

Ahhhh, reminds me of the good old days playing church basketball.