Nothing is so beautiful as Spring – When weeds, in wheels, shoot long and lovely and lush; Thrush’s eggs look little low heavens, and thrush Through the echoing timber does so rinse and wring The ear, it strikes like lightnings to hear him sing; The glassy peartree leaves and blooms, they brush The descending blue; that blue is all in a rush With richness; the racing lambs too have fair their fling.
What is all this juice and all this joy? A strain of the earth’s sweet being in the beginning In Eden garden. – Have, get, before it cloy, Before it cloud, Christ, lord, and sour with sinning, Innocent mind and Mayday in girl and boy, Most, O maid’s child, thy choice and worthy the winning. ~Gerard Manley Hopkins “Spring”
Once, we were innocent, now, no longer. Cloyed and clouded by sin. Given a choice, we chose sour over the sweetness we were born to, giving up walks together in the cool of the day to feed our appetite that could never be sated.
God made a choice to win us back with His own blood as if we are worthy of Him. He says we are. He dies to prove it. Every day I try to believe our earth can be sweet and beautiful again.
When I take the chilly tools from the shed’s darkness, I come out to a world made new by heat and light.
Like a mad red brain the involute rhubarb leaf thinks its way up through loam. ~Jane Kenyon from “April Chores”
Over the last two weeks, the garden is slowly reviving, and rhubarb “brains” have been among the first to appear from the garden soil, wrinkled and folded, opening full of potential, “thinking” their way into the April sunlight.
Here I am, wishing my own brain could similarly rise brand new and tender every spring from the dust rather than leathery and weather-toughened, harboring the same old thoughts and patterns.
Indeed, more wrinkles seem to be accumulating on the outside of my skull rather than the inside.
Still, I’m encouraged by my rhubarb cousin’s return every April. Like me, it may be a little sour that necessitates sweetening, but its blood courses bright red and it is very very much alive.
I stop the car along the pasture edge, gather up bags of corncobs from the back, and get out. Two whistles, one for each, and familiar sounds draw close in darkness— cadence of hoof on hardened bottomland, twinned blowing of air through nostrils curious, flared. They come deepened and muscular movements conjured out of sleep: each small noise and scent heavy with earth, simple beyond communion, beyond the stretched-out hand from which they calmly take corncobs, pulling away as I hold until the mid-points snap. They are careful of my fingers, offering that animal-knowledge, the respect which is due to strangers; and in the night, their mares’ eyes shine, reflecting stars, the entire, outer light of the world here. ~Jane Hirshfield “After Work”from Of Gravity and Angels.
I’ve been picking up windfall apples to haul down to the barn for a special treat each night for the Haflingers. These are apples that we humans wouldn’t take a second glance at in all our satiety and fussiness, but the Haflingers certainly don’t mind a bruise, or a worm hole or slug trails over apple skin.
I’ve found over the years that our horses must be taught to eat apples–if they have no experience with them, they will bypass them lying in the field and not give them a second look. There simply is not enough odor to make them interesting or appealing–until they are cut in slices that is. Then they become irresistible and no apple is left alone from that point forward.
When I offer a whole apple to a young Haflinger who has never tasted one before, they will sniff it, perhaps roll it on my hand a bit with their lips, but I’ve yet to have one simply bite in and try. If I take the time to cut the apple up, they’ll pick up a section very gingerly, kind of hold it on their tongue and nod their head up and down trying to decide as they taste and test it if they should drop it or chew it, and finally, as they really bite in and the sweetness pours over their tongue, they get this look in their eye that is at once surprised and supremely pleased. The only parallel experience I’ve seen in humans is when you offer a five month old baby his first taste of ice cream on a spoon and at first he tightens his lips against its coldness, but once you slip a little into his mouth, his face screws up a bit and then his eyes get big and sparkly and his mouth rolls the taste around his tongue, savoring that sweet cold creaminess. His mouth immediately pops open for more.
It is the same with apples and horses. Once they have that first taste, they are our slaves forever in search of the next apple.
The Haflinger veteran apple eaters can see me coming with my sweat shirt front pocket stuffed with apples, a “pregnant” belly of fruit, as it were. They offer low nickers when I come up to their stalls and each horse has a different approach to their apple offering.
There is the “bite a little bit at a time” approach, which makes the apple last longer, and tends to be less messy in the long run. There is the “bite it in half” technique which leaves half the apple in your hand as they navigate the other half around their teeth, dripping and frothing sweet apple slobber. Lastly there is the greedy “take the whole thing at once” horse, which is the most challenging way to eat an apple, as it has to be moved back to the molars, and crunched, and then moved around the mouth to chew up the large pieces, and usually half the apple ends up falling to the ground, with all the foam that the juice and saliva create. No matter the technique used, the smell of an apple as it is being chewed by a horse is one of the best smells in the world. I can almost taste the sweetness too when I smell that smell.
What do we do when offered such a sublime gift from someone’s hand? If it is something we have never experienced before, we possibly walk right by, not recognizing that it is a gift at all, missing the whole point and joy of experiencing what is being offered. How many wonderful opportunities are right under our noses, but we fail to notice, and bypass them because they are unfamiliar?
Perhaps if the giver really cares enough to “teach” us to accept this communion meal, by preparing it and making it irresistible to us, then we are overwhelmed with the magnitude of the generosity and are transformed by the simple act of receiving.
We must learn to take little bites, savoring each piece one at a time, making it last rather than greedily grab hold of the whole thing, struggling to control it, thereby losing some in the process. Either way, it is a gracious gift, and it is how we receive it that makes all the difference.
At lunchtime I bought a huge orange— The size of it made us all laugh. I peeled it and shared it with Robert and Dave— They got quarters and I had a half.
And that orange, it made me so happy, As ordinary things often do Just lately. The shopping. A walk in the park. This is peace and contentment. It’s new.
The rest of the day was quite easy. I did all the jobs on my list And enjoyed them and had some time over. I love you. I’m glad I exist. ~Wendy Cope “The Orange”
I close my eyes, savor a wafer of sacred cake on my tongue and try to taste my mother, to discern the message she baked in these loaves when she was too ill to eat them:
I love you. It will end. Leave something of sweetness and substance in the mouth of the world. ~Anna Belle Kaufman “Cold Solace”
Each day brings something special to my life, so I peel it carefully to find what hides inside, all the while inhaling its fragrance then carefully, slowly, gently lifting it to my mouth to savor it, knowing only love, only loving, could taste this sweet.
We hadn’t seen each other for days, only three days, to be exact, but when I came through the door and she turned her head, the way she smiled changed me again from one who passes from this world to the next, back to one who falls into his wife’s arms and rests his head on her shoulder and feels when they lie down together her warm heart beating against his chest, her hands hungry for his holding, his hands alive to her happiness. ~Shann Ray, “Mountain Homecoming” from Balefire: Poems
On this day,
this tragically public day
when lives shatter before cameras
it is important to remind myself
that not all couplings happen
in blinding drunkenness
in a power differential
in utter selfishness
in a way the truth can never be known
I need to know
this travesty called investigation
has nothing to do with truth and justice
but is politically sanctioned assault
of two people.
I won’t give it my approval by watching.
I want to know
in our joining
there is joy,
there is sweetness
and staying steadfast,
still alive, always alive
We’ve exhausted the strawberries with only a few “everbearing” continuing to produce through the remaining hot days of summer. The raspberries too are drying up with leaves curling. The mountain huckleberries have had their hey-day. The blueberries continue strong and juicy.
And now blackberries, free for the picking, hang in mouth-watering clusters from every fence line, long roads and ditches, just begging to be eaten. Blackberry vines seem like trouble 90% of the year–growing where they are not welcome; their thorns reach out to grab passersby without discriminating between human, dog or horse. But for about 3 weeks in August, they yield black gold–bursting unimaginably sweet fruit that is worth the hassle borne the rest of the weeks of the year.
Thorns are indeed part of our everyday life. They stand in front of much that is sweet and good and precious to us. They tear us up, bloody us, make us cry, make us beg for mercy. In fact, man has died by thorns and been killed for the sweetness.
Yet thorns did not stop salvation, did not stop goodness, did not stop the promise of redemption to come. We don’t even need to wait to be fed and no one need die: such a gift as this was dropped from heaven itself.
When sleep was elusive, the air still with heat at midnight.
When even a melon-colored sky looks dry along with everything beneath it.
When wildfire smoke drifts in on waves from north and south, obscuring, rounding out the sharp edges.
I accept the sweetness that is offered this tepid summer morning that will turn too hot.
I waited. I don’t know for what. Sometimes I’d sit so long the sun would sink, a fiery stare blinking shut beneath the horizon, and the drooping electric wires would borrow the dark until the dark seeped back into the sky. And when stars
surfaced like needles piercing through velvet, I’d hold myself back just a moment more. What made me feel watched in the naked field? I was paying close attention and could discern only a begging to be cloaked and a begging to be released. ~Jennifer Grotz from “The Field”
As I age I observe the world in a new way,
my eyes scanning for the unnoticed and plain,
not just the dramatic and majestic,
sometimes just sitting still as witness to each moment.
I preserve that which will keep for another day,
like a jar of canned peaches in my root cellar,
so I won’t forget, and in a darker time be cloaked once again
when I taste its sweetness.
Even when the softness of sunset lingers long
with residual stains of dappled cobbler clouds
lasting long to the sweetness of next day’s dawn,
I’m reminded to “remember this, this moment, this feeling”~
I realize that it will be lost, slipping away from me
in mere moments, a sacramental fading with time.
I can barely remember the sweetness of its taste,
so what’s left is the mere stain of its loss.
Walking this life’s cobbled path,
only guessing where it leads,
I ponder the messy sweetness
of today’s helping of soulful shortcake,
treasure it up, stains and all,
knowing I could never miss it
if I didn’t taste and savor it to begin with.