for months and months, and especially as august drew near, and september tumbled upon us, as this old house turned quiet and oftentimes hollow, it was a question i fielded over and over and over again: what will you do now that you’re an empty nester? or, the variation: how will you handle this empty nest?
one friend came to the door with a jumbo-sized carton of kleenex. it was an apt gesture.
the truth about our lives is that, more often than not, it’s a current that’s rushing and there’s little, quite frankly, we can do to alter its course, to slow it or stop it from running down rapids, to re-route the channel it’s gnawed through the earth.
but the thing about rivers is this, a thing that i learned long long ago in the woods where i played on the banks of a creek, tracing the course of the flow with a long pointed stick, or by tossing a log or a leaf or a twig and watching it go, making the invisible visible: sometimes rivers — or even a rain-swollen creek — run fast, and run wild; sometimes, the river runs lazy, its waters scuttled off to the side, caught in a pile of leaves, or tangle of sticks, idling or whirling in some extra-deep groove spooned from the oozy bottom.
in river talk, that’s an eddy.
ed·dy /ˈedē/ noun: a circular movement of water, counter to a main current, causing a small whirlpool.
in life talk, it’s the wholly unexpected moment that seems to come out of the blue, the ones we hadn’t seen coming. in this particular case, at this turn in the bend of my particular river, it’s a dollop of joy. the sudden awareness that, without a whole heckuva lot of planning nor thinking too hard, you find yourself idling in a nook or a cranny you’d not wholly imagined, in a newfound pool of something that soothes you.
turns out that in these vast stretches of days where it’s mostly just dinner for two, where my most frequent companion for hours on end is unbroken silence, the dinner party is my newfound eddy of joy. aside from the fact that our overdue list is long enough to leave me penniless if life was charging fines, i’ve unwittingly found myself delighting in the joy of dinner table equations: mixing and matching various combinations of conversationalists — the deep and quiet listeners, the ones who say not a lot but whose words when they do choose to speak are the ones that rumble for days in your head, the laugh-out-loud storytellers, the ones who lean in and soak up each word, the ones who always know something you’ve never heard of.
i consider the ones to seat around the table, and then i consider just what to concoct for a multi-course feast intent on striking a particular note: autumnal warmth. winter cozy. and i never stop at the food. that’s just a part of the stage set. to me, all of it matters: the crackling logs in the fireplace, the fireworks-worthy explosion of blooms soon as you walk in the door. the candles flickering on the table, yes, but all along the window sills, too. what i’m after is a whole-body immersion, a wrap-it-around-your-shoulders sense that you’re in a house that wholly and emphatically welcomes you. we want you here. we want to hear what stirs you and strikes you. we want you lavished in welcome.
the dinner party — unlike my other most favorite gathering, just the two of us, leaning in over hot mugs of tea, pouring our hearts out — is all about the alchemy of a particular cast of characters. it’s less certain than the tete-a-tete. there’s a sense of adventure, of risk, of putting yourself more on the line (especially if you’re the one practicing prestidigitation at the stove).
and, as i am wiping dry the very last glass or the fork at the wee end of the night, when i awake the very next morning to the afterglow of a leftover-stocked fridge and the lingering echoes of laughter, i am reminded that sometimes the river of life — even when you’ve been nervously cowering on the side of the bank — will carry you into nooks and eddies you’ve been seeking forever and ever.
so here’s a recipe that practically made me jig with joy. a friend who’s a vegetarian was coming for dinner, and this one tickled my fancy. it’s a variation of nigella lawson’s roast stuffed pumpkin. whether you make it for one or two or eight, it’ll carry you to an eddy of joy. that’s a promise.
roasted stuffed pumpkin, ala nigella + me
- 1 6 1/2- to 7-pound sugar pumpkin, or other pumpkin suitable for eating
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, 2 minced, 1 halved
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts
- 1 teaspoon thyme
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ¼ teaspoon
- 10 mushrooms, chopped
- 1 large handful spinach leaves
- 2 cups basmati rice
- 4 cups vegetable stock
- Heat oven to 400 degrees. Fill a kettle with water, and bring to a boil. About an inch below the top of the pumpkin’s ”shoulders,” about where it would be cut to carve a jack-o’-lantern, slice a lid from top of pumpkin, and set it aside. Remove seeds and fibrous flesh from inside.
- In a large saucepan over medium-low heat, toast the walnuts for a minute or two, moving constantly. Remove from heat, and set aside.
- Using the same saucepan, heat the oil, and sauté the onion until it is softened. Add 2 minced garlic cloves, and sauté for 30 seconds. Then add mushrooms, and cook for one minute. Stir in the cranberries, and spices. Add the rice, and stir until it is glossy. Pour in stock, and bring to a boil. Cover, and reduce heat as low as possible. Cook for 15 minutes. Meanwhile rub the inside of pumpkin with cut garlic clove, and rub with some salt to taste.
- When rice has cooked for 15 minutes, it will be damp and not very fluffy. Adjust seasoning to taste, and spoon into pumpkin cavity. Press lid firmly on top. It may sit above stuffing a bit like a jaunty cork. Wrap bottom two to three inches of pumpkin in a double layer of foil to protect it from contact with water during baking. Place in a roasting pan, and add about 1 inch of boiling water to pan.
- Bake the pumpkin until it is tender when pierced with a knife, about 1 1/2 hours. (If there is resistance when pumpkin is pierced, allow more baking time.) To serve, remove pumpkin from pan, and allow it to rest for about 10 minutes. Discard foil, and place pumpkin on a serving platter. Slice into segments like a cake. Place a wedge of pumpkin on each serving plate, and mound with rice stuffing.
what are your eddies of joy? what are the ones you never saw coming?