Photo from my friend Karen’s memorial service with the book I chose from her collection and an ampersand cookie
THINKING ABOUT:
I mentioned in my last missive that my friend unexpectedly died and I was regretting that I hadn’t made the effort to see her in recent years. Last Monday they held a memorial service at the state park she worked at for many years. It was a chance to get together with professional friends as well as her family. Hearing people speak about what Karen made me wonder: How do I want to be remembered? Who might come out to eulogize me (if anyone) and what would they say? Karen had a greater impact than many people in that—through slow and determined action—she enacted a vision for Old Town San Diego State Historic Park that reflected not only its accurate history but also the stories of ALL the people who lived and worked there, from the local Kumeyaay peoples to the Spanish Mexicans to the Chinese and German immigrants. The entrepreneurs and the swindlers. The hard-working and the now-forgotten.
Those of us who were contractors on the project remember it as being great fun and supremely frustrating— Karen made it enjoyable despite working within a bureaucracy. When we expressed a desire to quit, Karen was there to tell us why we couldn’t and didn’t want to! Walking around the park, I could see her influence everywhere.
But Karen was so much more than her job. She was an accomplished artist, former retail manager, restauranteur, and reader. I learned that she loved ampersands, one of my favorite typographic elements, and so fitting for someone as inclusive as she. She was a beloved sister, mother, and grandmother. Even her ex-husband said lovely things about her to me during the reception.
Karen’s family generously brought some of her many books and pieces of personal artwork to the reception and invited us to take home one or more items, which was both a lovely and GENIUS way to share her many possessions. I chose this book about Mark Twain and forgotten foods, guessing that Karen might have given it to me had we been in closer touch recently.
When I had my chance to tell some stories about Karen, a memory that made me unexpectedly catch back tears was Karen sitting in my backyard on a lovely August evening, lavender crepe myrtle petals falling around her and catching in her thick, honey-blonde hair. That’s legacy too.
WATCHING:
Mr. Bates and the Post Office (PBS) showcases another form of legacy, that of a whistleblower who takes on the 300-year-old postal service for truly egregious behavior. It’s a true story that spans more than 15 years and, incredibly, is still being litigated today. You can find it on the PBS Passport app, which is the best $5/month you will ever spend.
READING:
I had the pleasure of attending an author reading two weeks ago with Lian Dolan (whose book The Marriage Sabbatical I mentioned in my last edition) and Abbi Waxman, best-selling author of many rom-com romances, promoting her new book Christa Comes Out of Her Shell. Both Lian and Abbi were fantastic advocates of their books (in very different ways) and not only did I learn a TON about sea snails reading Christa but I thoroughly enjoyed this sharp-edged romp through celebrity management, with spicy sexy-time scenes.
EATING:
I vividly remember having lunch with Karen at her son’s shop/restaurant, Rust General Store. It involved an off-the-menu salad with sliced bratwurst and German potato salad over lettuce. Karen was a staunch supporter of all of her children and was so proud of her son and daughter-in-law’s entrepreneurship. We frequently supported them via lunchtime visits. Both of us being of German heritage, I know Karen would have loved this salad.
German Potato Salad
15” prep
25” cook time
6 servings
1.5 pounds potatoes
4 stalks celery
1 cipolline onion (or sub 6 scallions, sliced)
1/2 cup diced bacon (see vegan option, below)
1/4 cup mayonnaise
1/2 tbsp grainy mustard (prepared)
1/2 tbsp agave syrup, simple syrup, or superfine sugar
1 handful fresh chives (and blossoms if available)
1. Bring a large pot of water to a rolling boil, and add 1 T. (5 g) kosher salt. Add the potatoes and cook for about 15 minutes. Pull one out, cut it in half, and taste it to make sure they're done. They should be easy to cut in half and not hard in the middle, but still firm, not mushy. Mine needed 18 minutes.
2. While the potatoes are cooking, drop the onion in the boiling water and cook for 2-3 minutes, then pull it out. (If using scallions, skip this step and thinly slice instead.) The skin will slip off, and this will take the edge off the raw onion taste. Mince the onion finely and set aside.
3. Wash the celery stalks and cut into a small dice.
4. Pour the cooked potatoes into a colander in the sink and rinse with cold water.
5. Whisk the mayo, mustard, and agave syrup in a large serving bowl.
6. As soon as they are cool enough to handle, cut the potatoes in halves or quarters, and toss in the dressing until thoroughly coated.
7. Add the onion, celery, and bacon and mix thoroughly. Garnish with minced chives and chive flowers if you have them.
Cook’s Note: If you grow your own chives, using the edible blossoms adds a beautiful note to this salad but is absolutely optional.
Migraine peeps: Sub diced green onions for the onion in this recipe. Skip the bacon (unless you have tested it) and sub 1 teaspoon dry mustard powder for the prepared mustard.
Low-so peeps: Subbing 1 teaspoon dry mustard powder for the prepared mustard will lower the sodium count. Use reduced-sodium bacon if it works for your eating plan.
Plant-based peeps: Use plant-based mustard and make your own coconut “bacon” using my recipe.
Chronic illness peeps: As long as there are no problematic ingredients for you, enjoy this salad!
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