Tag Archives: goat cheese

Jubilee Part 10: High, Dry and Wildish

The Old Pioneer Garden Inn, Photo by  Janeen Singer
The Old Pioneer Garden Inn, Photo by Janeen Singer

November 23, 2014 I am on my way to Salt Lake City to celebrate my daughter’s 30th birthday. I am with my youngest “child,” Ethan, who will be eighteen in January. Ethan’s older brother will be 28 one week before him. It is just Ethan and I journeying to spend time with my daughter, her partner and their adopted seventeen-year-old daughter. We will be there for five days and it will take us two days driving one way and the same back to do this journey.

I found us an off-the-beaten-path place to stay. It was about ½ an hour from Interstate I-80 East, between Loveloc and Winnemucca in Nevada. This is about the half-way spot on the long two-day drive. Despite my best efforts, we arrived in the dark, because even if you leave Humboldt County at 7:00 a.m. and just drive all day, in the winter the sun sets at 4:30 p.m. We did stop for lunch, but otherwise we drove solidly.

So we got here around 5:30 p.m. I had printed out directions and spoken with the proprietor many times, because there is no cell-phone service or gps that works for parts of the drive out here. I still did manage to get us here. The trusty odometer on the car worked, and we turned off I-80 East and drove the seventeen miles on a paved empty road into the Nevada night. We turned right at the road that was exactly where it was supposed to be, once we hit that seventeen mile mark. It was a  well-graded gravel road. We drove three more miles and sure enough, there was the sign for the Old Pioneer Garden Inn on our left.

The first sound I heard upon getting out of the car was that of the goats bleating and greeting. I love that sound. There is something so goofy and friendly about it. I also know it means goat cheese and goat milk, which are certainly favorites of mine. David, our host, pulled up in his truck, when we arrived and said I should follow him to our cabin. We pulled into a lovely wooden cabin. It was 37° outside, but David had turned on the heat in the cabin, so it was nice and warm. He showed us around our old pioneer-style rustic cabin and told us breakfast would be at 8:30 a.m. at the main house where he had met us.

So, my boy and I settled in and went to bed pretty early, since we were tired and even though there was WiFi access, it was slow, which was fine. We have been listening to an excellent book on tape, at the suggestion of my son; the Brother’s K by David James Duncan.  I listened to a little more of it, snuggled under my warm down comforter and handmade quilt and then went to sleep.

Now, the best part, was waking up in the wee hours of the night, something I do all the time, wrapping up in my wool scarf and walking out the front door to a crystal clear sky of stars that looked so bright and so close it was hard to believe they really were millions of miles/light years away.

Crisp, cold and stunning, stunned again and again by the beauty of this universe I live in. My sense of loneliness and also belonging deeply intertwine when I am alone in nature. The only sounds being goats or water running over stream, the only light–star-shine, the only distraction from encountering wonder and Holiness–my own mind and thoughts. This is what I long for, crave and need. As I approach the time when I will have retreat, the hunger for these qualities is growing exponentially. It is as if the spaces between my cells and the distance between the stars are all in collusion with one another and in communication of some sort. If I can just get still enough, quiet enough and away from all the other wonderful distracting and important things in my life, some vital and true song and story is embedded there for me.

I could do my retreat here, perhaps, or someplace like this, off the beaten path, that’s what I’m looking for. I’m also looking at a monastery in Ireland that has hermitage cabins I have been granted permission to stay in. I’m still searching and asking folks to help me find a home or homes to plant my hungry soul for several months of solitary contemplation and writing and praying.

If you know of somewhere, high, dry or wet, wildish and isolated, that’s the place for me. I am hoping to only have to change locales three to four times over the course of a year. Four months in one place or three at a time seems ideal to me and will allow for me to not be in a fierce winter climate while I am isolated, which definitely does not appeal to me. This is not about being an endurance naturalist. I need electricity, warm water, a stove, a river or stream or some other form of living water nearby and quiet.

I am looking forward to my time alone with the goats, stars and river sounds, and trying mightily to manage the next seven months of my life before then with some semblance of grace instead of irritation or frustration. I am already on my way out the door. This is perhaps difficult for those that are used to my being so fully in the door and in their kitchens, homes and business.

This journey outward and away to go inward has begun and I am slowly disengaging from responding or getting involved in all the myriad situations and stories of those around me.

It feels good and right for me, even as I worry and fret just a little, about how it feels for those I love and who love me. This need though, is not a mild wish or dream on my part, it is pretty much the loudest sound inside of me, besides the beating of my heart.

Where I want to be--table and view outside the cabin we stayed in at the Old Pioneer Garden Inn
Where I want to be–table and view outside the cabin we stayed in at the Old Pioneer Garden Inn

 

 

A Good Egg

Free Range Chicken Eggs, multicolored and cracked open, this is the color you want your yokes to be
Free Range Chicken Eggs, multicolored and cracked open, this is the color you want your yokes to be

My favorite way to eat a Good Egg

(a free range organic one)

A good egg is one that has a yoke bordering on orange, on strong orange. It is not a pastel yellow. A good egg has heft and weft and will make your mouth water when prepared properly. It can be from any particular fowl, but if you don’t like to feel or interact with your food, then you should just stick with chicken eggs. I only get eggs from friends, my local farm-share or I buy the ones that I know are free range and allowed to roam. This means they are more expensive, a real meal in a small container. If I cannot get good eggs, I don’t bother eating eggs in the following way. I only recommend this recipe with a GOOD egg. This recipe is for ONE person, just increase amounts of stuff if you are doing this for a friend. Slice an onion in half and cut the half into thin slices. Sauté it up in butter* until the onion is soft.  Throw in a few leaves of fresh basil or parsley or tarragon and only sauté for ten seconds. Put more butter in your pan if you need to. Move the onions over to the side of your frying pa and then crack your egg or eggs over the butter. Cook them either over–easy (how I like mine) or over hard (how Kevin likes his). Sprinkle some good salt and pepper on top of your egg. Toast up a piece of really good rye bread, the dark stuff or some other favorite bread or a half a baguette.* Spread white goat cheese or cream cheese on the bread and put one chipotle chile over this and spread it all around. You can buy canned chipotle chilies in most stores if you aren’t the home chile canning kind of person. These are smoky flavored spicy peppers. If you aren’t a pepper lover, omit the chipotle. My parsley sauce or my pesto also work well if you don’t want the chipotle flavor. Place your cooked egg on the bread, put the onions and the basil over it and enjoy with your hands. This is a messy egg, a yolk spilling over the onions and bread and your fingers kind of egg. It’s an egg I engage with my whole being and I feel it in my blood and in my tummy saying yummy, yummy, yummy!

The Good Egg, with onions, goat cheese and chipotle peppers, gooey, messy and perfect!
The Good Egg, with onions, goat cheese and chipotle peppers, gooey, messy and perfect!

*Dairy-free option is to omit the cream-cheese or goat cheese and instead of frying in butter use olive oil for onion and egg cooking. Gluten-free option is to omit the bread. I love this egg with fresh kale, so you can make the sloppy mess and put it over your lightly sautéed kale.