our job is to savor. . .

by bam

i’ve been especially partial to summer for precisely three decades — or 10,958 days — now, for my firstborn was born on the very first full day of the season precisely 30 years ago yesterday. i fell instantly in love. deliriously so. with my firstborn, yes, but also with the way the summery light slanted in on the long june morning i waited for him, and the new days thereafter, and every start of summer since, as it always brings me back to the solstice when the dial on my summer-savoring machine was cranked up infinite notches. 

truth is, i’ve savored summer’s start for as long as i can remember: it was the day my mama picked us up at the schoolhouse gate, end-of-year report cards in hand, and took us out for grilled cheese and fries. it was the day we trotted into the library and signed ourselves up for the summer reading brigade, an adventure i thought of as something of a secret society that promised me long afternoons with nose curled in a book, and the sheer delight of marching up to the children’s librarian with my summer-reading-club card, and my latest finished book, awaiting the inky stamp she’d press onto my card that felt like a passport, proof to me and the world that i was a serious reader. (or so i imagined.)

i was told just the other day that more than ever my job is to savor, that i’d make more room in my life, proportionally diminish the grief (that a diagnosis of cancer inevitably brings) if i made a point of savoring those joys that i love, each and every day. 

grief, this wise person explained, doesn’t ever go fully away. the things that bring it on, the things that break our hearts into pieces, can’t be erased. but they can settle into nooks and crannies of our souls where they might go quiet, or lose some of their sting. and, yes, it’s true too that those slumbering griefs will still make unannounced appearances all on their own schedule and of their own accord. grief, i’ve found over the many, many years, likes to catch you in the throat when you are, say, stumbling down a grocery store aisle, and suddenly you see the thing that makes you think of your long-gone papa, or the baby you lost, or your life before you worried about cancer cells running amok. 

but, the wise person explained, the more room we make in our life for those things that aren’t grief, the more alive and less strangled we might feel. 

so, savor it is. specifically, savor this summer, the unspooling of week upon week with barely an inkblot on the docket. no deadline, no due date. just one simple job: to savor.

it’s not such a tough assignment: conjure the things you love, the things that bring in the joy — or the peace or the grace or the wonder — as the tide to the shore, as the river that flows only forward and over the rocks and onto the sea. 

it’s a job, in fact, that belongs to all of us always. it’s just that cancer — or any one of those indelibly stamped diagnoses, or the sudden loss of someone or something you love — sharpens the urgency and the focus. if you don’t want to be strangled, if you’re searching for a light to come in through the cracks, a place to begin is racking up joys. an abacus of joy, one bead at a time. joy counting in plainest arithmetic. intricate, intricate calculus of the heart and the soul.

my joys are so, so simple. they rise from the garden, from the mud stained on my knees and under my fingernails. they are stirred at the cookstove. they flutter my heart when i curl into my old wicker chair and listen to mama wren warbling to her babies. 

when i lean my head against the chest of the boy i once birthed, when i drink in the tick and the tock of his heart, the surest steadiest lullaby i’ve ever known. when someone i love calls on the phone. or leaves a note tucked in the box by the door. when the sunset dizzies me.

the point, i’m told, is to root myself in all the things that make me feel most alive. the ones that slow the pounding in my heart. the ones that might make me giggle. the ones that make me know someone out there is listening. 

here’s to summer, the season when savoring is fresh in the air.

and here’s a roadmap to joy that converges multiple routes: herbs from the garden, simmering caramelized onions, squeezing a lemon, and summery salad. it’s nutritious and delicious and it comes from my friends at NYT Cooking, where they never ever lead me astray, nor off the path of the straight road to Joy. 

it’s not a pretty salad in a rainbow-y sense, but oh my it’s delicious. i promise. sometimes joy comes in plain clothes and drab colors (it can be sneaky like that….) here’s to joy, however it comes…`

Caramelized Zucchini and White Bean Salad
By Yossy Arefi for The New York Times
Time: 45 minutes, plus cooling and chilling
Yield: 6 servings

Start with a big pile of shredded zucchini and onions, and marvel at how much it cooks down as it browns and caramelizes. Toss that potent blend with creamy white beans and herbs –– it’s easy as that! The mint adds brightness, and pairs well with other soft herbs, like parsley, dill and basil. The caramelized zucchini mixture makes a great base for bean salad, but it can be used in many other ways: Make a big batch and toss it with pasta, serve it on top of ricotta-slathered toast, or top a flatbread with it; you really can’t go wrong, says the Times.

INGREDIENTS

2 large zucchini, shredded on the large holes of a box grater
1 large yellow onion, thinly sliced
4 tablespoons olive oil
1⁄2 teaspoon red-pepper flakes
Kosher salt and freshly ground pepper
2 (15-ounce) cans white beans, like cannellini, rinsed
1 lemon, plus more if needed
1⁄2 cup roughly chopped mint
1⁄2 cup roughly chopped parsley, dill or basil

PREPARATION 

Step 1
Wrap the shredded zucchini in a clean kitchen towel and gently squeeze it to remove excess moisture. 

Step 2
In a large nonstick skillet over medium-high heat, combine the zucchini and onion with 3 tablespoons olive oil, the red-pepper flakes, 1 teaspoon salt and a few grinds of pepper. Cook the mixture, stirring occasionally, until the water has evaporated and the zucchini and onion turn golden brown, 25 to 30 minutes. You will have to stir more often toward the end of cooking to prevent burning. 

Step 3
Add the cooked zucchini mixture to a large bowl along with the beans. Zest and juice the lemon over the top and add the remaining 1 tablespoon of olive oil; stir gently to combine. Let the mixture cool to room temperature, then add the herbs and stir gently. Season to taste with salt, pepper and additional lemon juice, if desired. Serve at room temperature or cold. 

someone wise sent this beauty…

A Prayer

Refuse to fall down
If you cannot refuse to fall down,
refuse to stay down.
If you cannot refuse to stay down,
lift your heart toward heaven,
and like a hungry beggar,
ask that it be filled.
You may be pushed down.
You may be kept from rising.
But no one can keep you from lifting your heart
toward heaven
only you.
It is in the middle of misery
that so much becomes clear.
The one who says nothing good
came of this,
is not yet listening.

and, as she so often does, mary oliver preaches:

The Summer Day

Who made the world?
Who made the swan, and the black bear?
Who made the grasshopper?
This grasshopper, I mean —
the one who has flung herself out of the grass,
the one who is eating sugar out of my hand,
who is moving her jaws back and forth instead of up and down —
who is gazing around with her enormous and complicated eyes.
Now she lifts her pale forearms and thoroughly washes her face.
Now she snaps her wings open, and floats away.
I don’t know exactly what a prayer is.
I do know how to pay attention, how to fall down
into the grass, how to kneel down in the grass,
how to be idle and blessed, how to stroll through the fields,
which is what I have been doing all day.
Tell me, what else should I have done?
Doesn’t everything die at last, and too soon?
Tell me, what is it you plan to do
with your one wild and precious life?

+ Mary Oliver

what will you savor as summer begins its unspooling?