Old Screen Doors, Friends, and Mayonnaise Sandwiches

“How many slams in an old screen door? Depends how loud you shut it. How many slices in a [loaf of] bread? Depends how thin you cut it. How much good inside a day? Depends how good you live ’em. How much love inside a friend? Depends how much you give ’em.” ― Shel Silverstein

Shel’s words put me to thinking of old screen doors, flapping in the breeze. I like quotes…other people’s quotes because I’m not bright enough to create my own. I’m a lot like an old screen door. How many slams do I have left?

The old door’s paint is an silver gray that was once white. In places bare wood shows, the paint worn away from the many hands pressing against it. I remember the slam it makes as it shuts behind you. A shout from one of the grownups, “Quit slammin’ the door!!!!”

A portion of the screen shows rust, ready to crumble if touched. The spring that pulls the door shut is sprung, not doing its job as well as it did when it was first hung.

My hinges are still intact but operate with a rusty squeak. Like the old door, with a little help, I’m able to do the job of filling the space I was first hung to fill. Just push the door closed gently and don’t make me move too quickly.

I don’t know how many slices of bread I have left in my loaf. I’m sure those that I have are dry like toast, and a bit moldy. Looking in a mirror, I’m thinkin’ moldy hardtack. Is it an age thing to contemplate your future as you look back on your past?

As the size of the loaf decreases, I wonder, “Is it better to slice them thin or cut the slices thick?” I do love my carbohydrates but to carry the metaphor further, “Isn’t it what is on the inside of the sandwich that makes the sandwich?” A fresh tomato sandwich is just a mayonnaise sandwich if you hold the tomato. Isn’t the bread there to soak up the sweet juices of the tomato and the tartness of the Dukes Mayonnaise? There may be a metaphor there too. Doesn’t our outward glow come from the juices within?

The rest of Shel’s quote deals with what is on the inside and I’m not sure about that either. “How much good inside a day? Depends how good you live ’em. How much love inside a friend? Depends how much you give ’em.”

I’m not doing a tremendous job of “living” my days well. If living them good requires productivity, I’m empty. I have plenty to do…I’m just not doing it. I choose instead to frolic with my new puppy or author essays that you people don’t read. Well, I must do some grass mowing and weed eating…tomorrow.

I have two close friends, my bride, and the legend Hawk. I’m lucky to know two people I can count on…outside of my family…maybe. Granted, they may grumble a bit…especially my bride. I feel inadequate when I compare their friendship to my friendship toward them. Is it enough to just be there? I feel I should do more. Are they investing more than I?

I need to be less contemplative. I feel inadequate when it comes to my family too.

Elbert Hubbard is quoted, saying, “A friend is someone who knows all about you and still loves you.” I do agree. It’s good to have someone to talk to who won’t judge you and holds on to my secrets like a miser pinching a penny. Thoughts I would never tell my wife I tell Hawk, and vice versa.

Friends are comfortable with each other. Comfortable to sit and listen and reframe from commenting. No opinion, no commentary, no judgement. Just a simple nod of the head. Comfortable to tell the truth when asked without fear of someone getting their nose out of joint.

Comfortable like your favorite jeans…or a worn-out screen door. They don’t even seem to mind when it slams behind you. Okay, maybe I’m a better friend than I supposed. I listen and nod my head a lot.

Now if I can answer the question, “Cut the bread thin or thick?” I think thick…go for the gusto and make sure the tomato is thick too…add a grilled hamburger with lettuce and onions. You get from life what you put into it. My grandmother would have said, “You reap what you sow.” I would say, “If you don’t take the time to plant them, there won’t be a tomato slice in your sandwich.”

Don Miller writes on various subjects in various genres. His author’s page may be accessed at https://www.amazon.com/Don-Miller/e/B018IT38GM?fbclid=IwAR2Tt2GKJxfLHrqnRj07OkDGGWGHSd2QDPwTSQgohR3DMnLhAvDoeDL8nGY

In Praise of Corn

 

Most of the people here in the foothills of the Blue Ridge have a love affair with the first tomato sandwich of the season.  That would be the ones they make with homegrown or at least local tomatoes.

Don’t get me wrong, I love them too.  A Cherokee Purple running with Duke’s Mayonnaise on white bread, lightly seasoned with salt and pepper…no it doesn’t get better than that…unless you are a corn lover.  Now, in all honesty, I am waiting patiently for my Cherokee Purples to start showing color but last summer I ate or drank corn every day it was available.

There is something about the first roastin’ ear of the season…or first half dozen…at least for me.  Dripping in butter, or not.  Seasoned with salt and pepper, or not.  I don’t care, the first corn of the season is truly a reason to celebrate.  I’m celebratin’ today!

I grew up on a farm that grew copious amounts of corn.  Corn for boiling, creaming, soup mix, or chowder.  It was one of the main ingredients in my grandmother’s chicken pot pies or the occasional “cooter stew.”  Her creamed corn is still the best I’ve ever eaten and I miss it.

Dried, it was ground into cornmeal and grits to enjoy when fresh corn wasn’t available.  Cornbread, cheese and butter grits, corn pone, corn dodgers, and hush puppies.  Yellow, white or bicolor, it didn’t matter.

Corn fed our livestock, even the cobs were ground into a powder mixed with water to serve to our pigs.  The feed bags they were stored in would later become dresses sown from patterns by and for my grandmother, the scraps turned into patchwork quilts.  “Nothing wasted!”

Some might have been allowed to ferment with yeast and barley grain.  Later it would be distilled, stored in light blue gallon Ball mason jars with a few peaches or cherries thrown in for good measure.  Some…if the wrong person asks I’m denying it.

I admit I’ve even eaten it raw, once.  Later, after I recovered, I read an account of the Battle of Camden where it seems the defeat of the Patriot forces might have been aided by the raw corn they consumed along the way.  I guess it is hard to fight with your pants hanging around your ankles.

Well, today is the day.  I got the call from my local “corn monger” and went by and picked up a dozen ears of bicolor.  I used to grow my own until the raccoons discovered it.  Little bastards keep coming back.  They like it about as much as I do.

Um, um, um.  I’m torturing myself and waiting just a bit longer…okay, that’s long enough, my stomach is growling.  Bring enough water to cover the corn to a rolling boil, put in your husked corn, cover and wait until the water has returned to a boil and turn it off.  It is done…don’t you dare overcook it.  Today I will roll it in butter and lightly salt it.

In my best Bugs Bunny voice, “Bon Appétit, you maroons.”

bugs

Image by https://www.eatbydate.com/how-long-to-boil-corn/

Don Miller’s author’s page may be found at https://www.amazon.com/default/e/B018IT38GM?redirectedFromKindleDbs=true