A Graduate School Adventure

I played clarinet in the North St. Paul High School Band. But I was never very good at it.

I played clarinet for a year as a student at St. Cloud State College. I wasn’t any better, so I stopped after my freshman year. 

I was a good piano player, but pianos are not mobile. I wanted an instrument I could carry with me. 

As a camp counselor for four college summers, I loved sitting around a campfire after dinner singing camp songs, accompanied by excellent musicians playing guitars. 

“Maybe I could learn to play the guitar,” I mused.

After college, I came to Denver to go to graduate school. It was exhilarating to live that far from home. My parents weren’t as excited as I was. They worried about me being in a big city. They personally picked my first Denver home ~ St. Rose Residence, in Downtown Denver.

St. Rose Residence was a large, secure, brick building operated by nuns near downtown, on what is now the Auraria Campus. It was a Catholic home for young women who had come to the Denver to work and go to school. I don’t remember much, except that there was a chapel and a 10:00 p.m. curfew.

I had a tiny room, with a crucifix on one wall and a very small closet. Men were not allowed inside the building. My parents drove me to Denver and helped me settle in. My father insisted I bring my clarinet and, as a parting gift, he gave me a tear-gas canister hidden inside a small pen. 

“Be careful when you go outside,” Dad told me. “Especially if you are downtown. Always keep this with you in your pocket. You never know when you are going to need it.” 

My class was composed of 100 social work students from all over the U.S. This was in the mid ’60s, during the War on Poverty, and we all had full scholarships. My tuition was fully paid, plus I had a $200/month stipend for living expenses. In today’s dollars that is about $1700.00/month ~ more than enough for rent and food. 

There were ten young, single students in my class. Everyone else was older and married. They lived in married student housing. They were, by far, more serious than the rest of us. They didn’t have nearly as much fun.

We single students were young and carefree. We often didn’t go to class. Instead, we met for coffee and talked endlessly about skiing. If we needed extra money, we went to the local blood bank and sold our blood for $10.00. Lift tickets at Winter Park cost $8.00 for a whole day.

I don’t remember much about my classes, maybe because I missed so many of them. They were mainly lectures about Freudian theory taught by teachers who seemed awfully old.

I do remember parties every weekend, going to jazz concerts in Five Points, and getting home after curfew. The nuns were happy when I told them I was leaving and renting a basement apartment near D.U.

But before I moved out, I decided to find a teacher and take guitar lessons. I was in luck. The first violinist for the Denver Symphony was accepting students. He was a wonderful German man and a good teacher. He taught in a tiny studio at the top of one of the downtown buildings. I sold him my clarinet in exchange for a nice guitar. Alas, I wasn’t any better on guitar than I was on clarinet. The strings hurt my fingers and I wasn’t diligent about practicing.

My guitar classes came to an abrupt end one night in November. It was cold outside and I had my tear-gas pen in my coat pocket. I entered the room and took off my coat. Immediately my teacher started to tear up. Soon my eyes were burning and watering, too.

“What did you do?” My teacher demanded. “I can’t see! I am blind!!  I have a concert tonight.”

“I’m sorry. I think my tear gas pen just exploded.”

“Why did you shoot me with tear gas?”

What could I say? I apologized profusely and backed out of the room. I never returned. I took my coat to a dry cleaner and explained that the white powder in my pocket was tear gas. I told them to please be careful. I never carried tear gas, or tried to play a guitar, again.

Grandma’s Lemonade

This is my best recipe for lemonade. Especially in the summer, when it was so hot in Mazatlán, I made a gallon of lemonade every day.

Mix together in large glass pitcher:

  • Juice of 2 lemons
  • Juice of 2 oranges 
  • Juice of 2 limes
  • 3/4 cup sugar (more or less)
  • 6 cups cold water

Garnish with lemon slices.

Chance Takes On The World

Chance, my middle grandson, is trading his tree house for a dorm room at the end of the summer. He is leaving the mountains of Winter Park and moving to downtown Salem, Oregon to attend Willamette University. His life will never be the same. Either will mine.

Chance is an only child. He has been with most of the same kids since preschool. It hasn’t always been easy.

When other kids were chasing each other up and down the playground, Chance was playing elaborate games of make-believe. When his classmates were thinking of ways to get in trouble, Chance was reading books.

I loved spending time with Chance in the summers, when he came to Denver for enrichment classes. He was an eager student in Grandma’s Cooking School. We toured Aurora and Boulder together. We went to the zoo, the Denver Museum of Nature and Science, and a lot of swimming pools.

Being with Chance is to experience magic, first-hand. He is a cross between a leprechaun and a medieval knight. He loves to have fun and play games. He is handsome and charming, quiet and shy, but mostly ~ he is a good boy.

This is my letter to Chance on this last summer before he takes on the world:

Dear Chance ~I am so grateful to have you in my life! You are an amazing grandson. Every day I spend with you, every phone call, every text and email, every time I think about you brings me joy. Pure joy! 

I appreciate your kind heart and your grace under pressure. You are polite, considerate and respectful, in a world in which those qualities are more important than ever. Others can learn from your example. That is your message to share.

I appreciate that you are exceptional in so many ways. You are a reader and a writer, an athlete and a scholar, a computer wizard and a theater geek. You passed all of your classes with “A’s” and earned the respect of your teachers for your hard work and natural talent. Your ability to memorize Magic Cards blows me away. College will be easier than you think. Have fun.

I especially appreciate your creativity and your vivid imagination. Your mind travels to far-away places where dragons live and pirates fly their boats in the the skies. Hold on to your creativity and your wonderful imagination. They will take you to places that others can only dream about.

Other people appreciate your beautiful smile and the twinkle in your eyes. I do, too. But most of all, I appreciate the light in your heart, the breadth of your soul, the sharpness of your mind, and your keen understanding of what’s truly important.

Baby, you are the best. I am so very proud of you. Vaya con Dios!

I will always love you!

Grandma

Arroz Con Leche

Traditional Mexican rice pudding is nearly all liquid, with only a few grains of rice. This recipe is more like traditional Minnesota rice pudding ~ thick and creamy. It is my favorite comfort food.

Preheat the oven to 350 degrees. Lightly grease a one-quart casserole.

Combine in a medium saucepan and heat just to boiling:

  • 1/2 cup white rice
  • 2 cups milk
  • 1/3 cup sugar
  • 1/3 cup raisins

Simmer, uncovered, over low heat, stirring occasionally to prevent scorching. Cook until rice is tender, about 20 minutes. Cool slightly.

Pour into buttered casserole and add:

  • 3 eggs, lightly beaten
  • 1 teaspoons vanilla

Sprinkle with:

  • cinnamon sugar

Bake at 350 degrees, about 30-45 minutes or until set.

Not Today, José

 

José Abila has been my handyman, fix-it-guy, and friend for my past five houses. What he has never been is… on time.

José is a kind, patient  man whose glass is always at least half-full. He firmly believes that every day has more than twenty-four hours. He likes to talk and I like hearing his stories.

Born in Chihuahua, Mexico, in the middle of eleven children, José left school early and came to the U.S. at the age of fourteen. There were too many mouths for his mother to feed and plenty of boys to help his father run their small ranch. He decided to strike out on his own.

Jose’s story is a universal story of the Mexican worker. He came to the United States to learn English and to work hard. He wanted to help support his family. Now he has one foot firmly planted on each side of the border.

As a boy, José was eager to learn what was on El Otro Lado ~ The Other Side. He crossed the border in Juarez and came straight north to Denver, where he went to work as a day laborer. He arrived at the pick-up site early and hustled for jobs doing construction and landscaping. He studied English and found a place to live. He learned job skills by watching and asking questions. There really isn’t any job that José can’t do, and do it well.

Last week I told José that he was one of the smartest men I’ve ever met. “I’m like my Dad,” he told me. “I’ve always been able to figure things out.” He also has a lot of common sense (which isn’t so common any more) and a quick sense of humor. 

José stayed in the U.S. for three years and returned home at the age of seventeen. Back in Chihuahua, he tamed horses and rode bulls in local rodeos until a particularly nasty bull slammed him against a fence and broke his shoulder. He might have gotten married, but I’m not sure about that. José still has a lot of stories that I don’t know.

When José was twenty years old, he decided it was time to come back to the U.S. He returned to Denver, to work on large construction projects and he tamed horses in Wyoming in his spare time.

Although he is a small man, José is incredibly strong. He can carry multiple sheets of dry wall upstairs and never lose his breath. He can fix cars and anything else that is broken. He has an eagle’s eye for straight lines and angles, which makes him one of Denver’s best pool players. He goes to Las Vegas often to compete in invitation-only pool tournaments. I don’t think he ever loses. One time he came home with a very fancy car when another player foolishly added the car’s title to the bet.

José loves to laugh. I think he’s been married three times. One time he told me, “I don’t care if my wife divorces me, or if I divorce her. I like being married. I’ll just get me another wife.” 

Like most Mexican men, José’s one true love was his mother. Until she died last year, José loaded his truck every few months with construction material, and drove to Chihuahua to remodel her home. He was devastated when she died last year, an old woman in her 90’s.

José has an important “real job.” He is second in charge of three huge construction projects. He supervises three separate crews and makes sure the work is done on time and passes inspections. He continues to work side jobs, and came as soon as I told him I was moving. 

Although I know that working with José always comes with a lot of frustration, there is no one else I trust more to give me a beautiful new kitchen. The job was originally going to take “two or three weeks.” I should have known better. It is now two months since I moved and we aren’t even close. 

My birthday is tomorrow. On Thursday, I told José, “You know what I want for my birthday, Jose? I want a kitchen.” He just laughed.

“We’ll finish this kitchen soon,” he told me. “But not today.”

Chorizo Hash

 

I often made this for dinner when I lived in Mexico, using food that was available in the refrigerator. Chorizo is a spicy sausage that originated in Spain. I used pork chorizo for this recipe but you can also use soy or chicken chorizo.

Chorizo Hash is one of those “more or less” recipes. Feel free to add more or less of the ingredients you have on hand and to substitute as you see fit. 

This recipe makes two generous servings. It can be dressed up by adding two fried eggs or topped with sour cream. Or make a fancy dinner board for your family and friends, with your choice of toppings. Serve with fresh fruit.

Crumble 1/4 pound chorizo into medium sized frying pan and cook for 5-10 minutes. Drain if needed and add:

  • 2 tablespoons butter or margarine.
  • 1 medium potato, peeled and diced small
  • 1/2 large carrot, peeled and diced small 
  • 1/2 cup diced onion. Optional: Soak diced onion in ice water for 10 minutes.

Cook 20-30 minutes, until vegetables are tender.

Season with: salt and a little pepper

Top with: two fried eggs or sour cream (optional)

 

 

Golden Girls

I’m afraid I’m losing some of my faculties from being cooped up for so long. I’m on the third floor of an all-concrete building. It’s quiet and cold.  The silence is creepy and I never see another soul. Not in the hallway and not in the elevator. Sometimes I think everyone in my building moved away and no one told me to get on the bus.

I got my hair cut this week. It was my first haircut since I broke my leg. I chattered like a crazed squirrel with the Uber driver and my hairdresser. Before he dropped me off, I wanted to ask the Uber guy if I could just ride around with him all day ~ looking for other passengers to talk to.

On the other hand conversations with my neighbors, when I can find them, often sound like an episode from Golden Girls. Two weeks ago I was hanging out in the lobby when I spotted our building representative. 

“How are you?” I asked.

“Not good,” she answered.

“Oh, I’m sorry. What happened?”

“There were fishies in the washing machine this morning.”

“How did that happen,” I wanted to know.

“Diapers,” she said.

“Really? Adult or baby?”

“Adult. We don’t have any babies here.”

That’s true, I thought to myself. Then I realized we weren’t talking about the same thing. 

I was talking about goldfish. She was talking about feces. Sometimes four-letter words are less confusing.

The same afternoon I met a very nice young man. Well, not really young but certainly not as old as the rest of us.

“How are you?” I asked.

“Not good,” Ron answered. Here we go again, I thought.

“What happened?”

“I lost my dog.”

“How did that happen?” 

You see the pattern here. I was ready to offer compassionate advice about how he might find his lost dog, when his eyes started to water.

“I mean, my dog died.”

We had a good conversation about how much his dog meant to him. Ron recently moved into the building. He walked his dog often and it was his way of meeting people.

“Do you think you can ever get another dog?” I asked, still trying to be helpful. Actually I wasn’t being helpful. I was being stupid but didn’t know what else to say.

“Oh, I don’t think so. It’s much too soon.”

Then… last week, when I was doing my laundry during my Saturday morning 8:00 a.m. appointment time, another very nice young man opened his storage unit and took out a small puppy carrier. I noticed that he shared the storage unit, and presumably his life, with Ron.

“Do you have a new dog?” I asked.

“Yes. We got a puppy yesterday from the animal shelter. It’s a Peek-A-Poo.”

I was elated. Ron was getting a new puppy, after all. 

Yesterday it was obvious that someone’s dog peed in the elevator. Maybe it was a cat? Maybe an incontinent old lady? Maybe it was Ron’s new puppy? I wasn’t upset. I was excited to know that at least one other person still lives here.

Mexican Brownies

When I first moved to Mexico in 2005, I was introduced to a whole new world of cooking. The markets and grocery stores are full of fresh fish, beautiful fruit and wonderful vegetables. I was lucky to have a fruteria across the street from my house and a fresh tortillaria one block away. It is my pleasure to share these recipes with you.

Mayan Chocolate Chip Brownies

Preheat the oven to 350 degrees. Lightly grease an 8 x 8 inch baking pan.

Cut into small slivers:  3 ounces of baking chocolate 

Melt in the microwave:  1/2 cup butter (1 stick) 

Add the chocolate and stir until melted and smooth.

Stir in: 1 cup brown sugar plus 1/2 teaspoon salt

Add and stir until combined: 2 large, beaten eggs plus 1 teaspoon vanilla

Add and stir in: 2/3 cup all purpose flour plus 1/2 tablespoon cinnamon

Fold in: 1 cup chocolate chips

Scrape the batter into the prepared pans. Bake for 20-25 minutes.

Let cool completely before cutting.