pausing for hello
it’s as old-fashioned a gathering as any i know. the one where — instead of just waving while hauling out the trash, or yelping a how-d’-do as you dash three-bluestones-per-leap up the walk — you let out a holler, a hospitable one, up and down the block, and invite the whole flock to your kitchen, warm mugs palmed in your hands, stories brewing.
i’ve not hauled out my vat of a coffee percolator in a very long time.
but it’s time. we’re long overdue. that’s what we all said, as each and every reply trickled in.
on the block where i live, we used to find ourselves in each others’ kitchens, oh, at least every few months. there was summer theatre in the alley, where the kids, the whole lot of them, sang and danced and sewed, learned their lines, built their stage sets, even rigged up contraptions for flying. there were new year’s day parades, with the tykes all bundled and barely able to shuffle, what with the layers and layers that padded their limbs. there were the occasional no-real-reason gatherings, and the annual swedish extravaganza for santa lucia’s feast day (complete with candlelit caroling and bottomless kettles of svedish meatballs and lutefisk).
we all knew each other as deeply as neighbors might. we thought nothing of calling in the middle of the night if need be, and yes, there were nights when the needs wouldn’t wait for the dawn. all our kids grew up rubbing elbows and shoulders and wits. growing into each other’s hand-me-down pants, and more than one blazer that had barely ever been worn. more than one kid might have had a wee crush on another, learning love over the backyard fence.
but then, one by one, houses changed inhabitants. kids grew up, moved away. every once in a while a kid hit a rough patch, and we all prayed mightily. and then, without a word, we would give the mama room and time to untangle the knots, and drop off dinner once or twice with no need for a thanks.
and not too long ago, the house next door to mine, it welcomed new folks for the first time in 47 years. so, this time, i’m the one plugging in the industrial-sized caffeine machine. and cranking the oven. and slicing the pumpkin-cranberry loaf.
they’re all making their way to my kitchen. only for a short spell of time — a mere couple hours — on a friday morning, as the week draws to a close. but i want my new next-door neighbor to know the good souls who surround her. i want to make sure this circle of mostly old friends takes time to pause, to not only learn her name, but some of her story as well. i want her days to be stitched with the small wonder of a neighbor who drops a sack of just-picked tomatoes onto your doorknob. with the joy that comes when the lady down on her knees in the mud of her garden shouts out something so hysterically funny you find yourself chuckling for the next three hours — or days. want her to know who she can call in the middle of the night should, God forbid, she ever need to.
we’ve tumbled into each other’s lives through accident of geography. because we all found a particular house, a place where we’ve nestled our dreams and fluffed a few pillows besides, on the very same block in the very same village, in the very same era of time.
life does that: throws you together. makes you bump up against each other in the comings and goings of your humdrum day. and, soon enough, once you’ve caught the gleam in someone’s eye, once you’ve licked a spoon of the apple butter they leave at your backdoor, once they’ve cried with you over the death of your cat — or your very best friend, or your mama or papa — or shown up at the hospital just to see if you need anything, you find yourself falling in love. with this one patch of earth that seems to ooze old-fashioned kindness and goodness of heart. and the very good people who grow there.
i’m hoping that by the time my new neighbor strolls home, after a mug or two of high-octane coffee, after a spear of pineapple, and maybe a clementine, chased with a steamy mound of hot-from-the-oven cheesy strata, she’ll know a bit more deeply just how priceless was her real estate find.
so while i dash to the kitchen to chop the pineapple, pile high the clementines, and slice a few loaves of autumnal breads, i’ll leave you with a taste of what i’m pulling from the oven: the recipe for the spinach-cheese strata i’m serving all the mamas of maple avenue, the ones i’ve known for a very long time, and the ones who are new to the brood.
from Gourmet magazine
Yield: Makes 6 to 8 servings
Active Time: 30 min
Total Time: 10 hr
• 1 (10-oz) package frozen spinach, thawed
• 1 1/2 cups finely chopped onion (1 large)
• 3 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg
• 8 cups cubed (1 inch) French or Italian bread (1/2 lb)
• 6 oz coarsely grated Gruyère (2 cups)
• 2 oz finely grated Parmigiano-Reggiano (1 cup)
• 2 3/4 cups milk
• 9 large eggs
• 2 tablespoons Dijon mustard
Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
• Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.
have you paused to make a new friend lately? and, what’s your favorite welcome-to-the-‘hood recipe?