WordSisters

Category: Adjusting

  • Forty Gallons into One

    Quality sleep generally suffers when serious, worrisome, or sad things press on daily life. And here we are with a horrible cacophony of such news screaming across the media, in grocery store lines, and casual conversations as friends and family look for some tiny assurance that the world, our country, or at least a personal circle could be okay.

    Driving through rural areas in late winter, bags hang from trees ready to tap maple sap. Other trees might also be tapped, but maple trees are the largest producers. Tubing might zig-zag through a larger tree stand instead to gather sap into larger lines and run to collection tanks. For a small syrup maker, the sap will fill bags or pails which will be collected then carried to the sugar house location.

    Forty gallons of sap are needed to make one gallon of maple syrup. The sap is boiled over an open flame until extra fluid is gone, then foam is removed and the syrup filtered. The process is time consuming with possibilities for accidents like burns and back strains. 

    Some syrup seasons snow still stands in the woods. As kids we filled small bowls with snow then bothered adults until syrup was poured over it. We learned how putting the maple candy in your mouth too quickly could painfully burn a tongue and how hot maple syrup splatter hurt on bare flesh. Regardless of age, we walked around the tubing, hot fires or equipment. No running for so many reasons.

    If weather affects trees or harvest happens too late, the sap might be cloudy or bitter wrecking a season. If sap is undercooked or overcooked the syrup will be of lower quality. If deer and bears mess with piping the sap may drain onto the ground instead of filling the collection tank. Many things can reduce production from 20 gallons to a few or nothing.

    The world seems to operate with the similar equations as maple syrup. A whole lot of good raw material or information may be required to produce a small amount of awesome happiness. There are many ways to interfere with delivery of the good and deliver serious, worrisome, or sad results. Maybe when sleep is disrupted, the thought of breakfast including fresh maple syrup can sweeten dreams or at least make the night hours pass easier. Forty gallons of springtime sap into a few tablespoons of delight.

  • Hamburger Soup

    Another two big snowstorms are threatening our travel plans. Winter 2025 – 2026 isn’t willing to give up. Heavy snow, ice, cold temperatures, wind, have attacked almost every part of the country. If weather didn’t make leaving home difficult,  the stew of flu, Covid, colds and respiratory illnesses shut down schools and even the simplest vacation plans for a weekend visiting grandma and grandpa. Living in the communities impacted by ICE surges, emotional heaviness still exists. Rising costs, losing insurance coverage, changing political and values landscape, make temporary escape difficult to find.

    We’ve indulged in homey meals. Not necessarily fancy foods, but smells and tastes that bring back other times. Some of that has been European ethnic cooking with sausages, potatoes, onions and bread. Homemade pizza, order-in pizza, frozen pizza with sides of fruit. Grilled sandwiches with a cup of soup.

    Last week I made hamburger soup, what others might call vegetable soup with browned ground beef. My mother made her vegetable soup with chunks of cooked round steak, but we usually substituted ground beef because of easy freezer availability. The simple recipe made enough for three meals for the two of us with sides of bread slices and a chunk of cheese. 

    I was surprised at yuk faces when I shared our enjoyment of hamburger soup. Usually the frowns turned to memories of childhood when I described it as vegetable soup with burger. “Oh, yeah, that sounds good.” “That is comfort food.” “We ate that a lot when I was a kid.” It is all in the name.

    That is how I’m labeling this winter: The year of ICE and hamburger soup. It would be grand to be able to make vats of the stuff and feed some families still in hiding and people who are food insecure. We could leave out the burger to meet religious or personal preferences. But I’d love to add a crusty chunk of bread with each bowl to really fill everyone’s stomach. And hope that a touch of love gives the soup a dose of comfort.

  • Scheduled vs. Spontaneous Phone Calls

    A spontaneous phone call from with a close friend or family member is a nice surprise. Depending on who it is, we might chat about upcoming plans, air out concerns (kids, siblings, work, the country), discuss a plant I’m excited about, describe a meal that turned out way better than expected, or grumble about how hard it is to find shoes that fit. 

    After a good talk, I feel closer to the person and buoyed by our connection. I think the habit developed years ago when I lived 16 hours away from family and friends. Then the calls nourished and re-centered me. They were the logical extension to my in-person conversations—I definitely got the Shriner talk gene.

    Recently, a few friends and family members have started asking to schedule a time to talk instead of trying our luck. That surprised me, since I like spontaneity. For some people, it’s a way of saying our conversation is important—let’s make sure we don’t miss each other. For others, it’s about being in different time zones. Fair enough.

    But here’s the thing—I’ve also discovered unscheduled phone calls can irritate some people or make them anxious. There are varied reasons for this:

    – Some rely on texting for casual chatting. A call signals trouble (Uh oh, what’s the matter?) Yikes! That never occurred to me since I prefer a call to a text. Calling offers nuance. Sarcasm, sympathy, irritation, worry, and amusement are easy to convey in a person’s tone of voice, but with texting, emojis have to do the heavy lifting of communicating emotional content. 

    – A spontaneous phone call may seem intrusive. Well, it can be. If I’m making dinner, working in the yard, or on a walk with my husband, I might not want to be interrupted. Then I let voicemail signal, “Not now.” If I make an impromptu call, I never assume the recipient has time to chat. I always ask if my call is convenient. If not, no worries! We’ll connect another time.

    – Texting to request a call time is now seen as more polite. The recipient will be spared the potential awkwardness or discomfort of saying, “Now isn’t a good time.” It took me a while to wrap my head around that idea, since I’m comfortable telling a caller I can’t talk if I’m in the middle of something. Or I just let the call go to voicemail. Apparently, that reaction isn’t universal.

    Scheduled vs. spontaneous phone calls? It seems to be a stylistic difference, maybe even a generational one. I have my preferences, but the goal is to connect, so I want to be sensitive to others’ needs and adjust if it improves our communication.  

    But if you’re thinking of me, just give me a call! I’ll let you know if I can’t talk.