Don’t Talk about Periods

I saw a headline that said something about students being prohibited from talking about periods in a certain southern state. I’ll admit that I didn’t read the article, but these days that’s not a requirement for opining. As a long-time writer and editor, I have a lot to say. 

Sure, the period is unexciting, but as end punctuation, it’s a real work horse. My fervent hope is that exclamation points are not encouraged in the place of periods. They’ve been over-used for years now, and our communications don’t need any more ejaculations than we’re already seeing. Question marks have also been increasingly popular of late (are Valley Girls done yet?), but they have come to indicate intonation more than inquiry. Girls using excessive question marks are likely to be taken less seriously; that rising inflection at the end of sentences has come to be associated with the females among us as surely as–oh, I don’t know–menstruation. 

Periods, exclamation points, question marks: Is there another end punctuation? Is this an assault on complete sentences? Is this part of a movement to migrate all prose to fragments in bullet points? Will novels in the future be “decks”–something we can flip through slide by slide, with a few pithy phrases on each? Will history books be spelled out on Burma Shave signs–without conclusions? Will essays be word clouds, without any structure? Will there be any complete thoughts? I can’t help but suspect a conspiracy. 

Maybe we’re not supposed to talk about periods because–sentence fragments and splices aside–periods are really pretty well understood. Maybe this is an effort to refocus precious instructional time onto the topics that really matter. If that’s the case, may I suggest the comma? Depending on the typeface in use, it may look more or less like a spermatazoon, it’s true, which may make some people feel uncomfortable. (It may not be a bad thing if that image causes a little bit of embarrassment when commas promiscuously procreate.)

In the extra time we’re devoting to commas, we can aim to undo the damage done by years of “just put one where you’d take a breath.” The widespread adoption of that “rule” is the best evidence that too much time was spent talking about periods: There must have been hardly any time to talk about commas.

Periods are used at the end of declarative sentences, which are those sentences that “make a statement.” That southern state certainly has. 

Smaller but Deeper

When I change my footwear after lunch, Bodhi starts bouncing around the kitchen. He knows it’s time for a walk in our woods, and he can hardly wait: he’s entirely optimistic that he will find something new. Today, for example, he found a well-aged leg bone, no doubt from a deer skeleton that’s been there for months and months.

The air is just cool enough today to call fall to mind, which calls to mind the change of seasons. It’s a false construct, really, this four-season model. When I walk the trail every day, I see the progression is constant, day to day, week to week. In the early spring, the trail is wide and I can see deep into the forest; now parts are claustrophobic: I have to turn sideways if the leaves are wet, or I’ll get soaked. The Bracken ferns that were roll-ended sticks forever in the spring are now waist-high and part of the crowd. The Sensitive ferns have popped up in the sections that are flooded in the fall (and will be again, too soon).

Receding water is part of the transition from spring to summer. This spring was wet enough to have flowing water in a few sections of the trail. Now the entire circuit is dry, although you can tell by the patterns of dirt and moss and leaves where the water will return first in the fall. The boardwalk that’s underwater in May is now twenty feet from the edge of the pond.

We’ve watched the blackberries leaf out and then blossom. We can pick a bowl-full every day now, which feels deserved when we watched and waited for the berries to turn from little green nuts to blushing pink and finally—finally—to black. There are patches all over, some with berries the size of your thumb, others the size of a pea. Every one of them is delicious in a pie or a clafouti or in a bowl topped with sweetened condensed milk, which is my granddaughter’s second favorite way to consume them. Her favorite way is direct from the bush.

There aren’t many flowers at this time of year, after the progression of April through June, but maybe I haven’t been paying attention (or have been scouting only for berries). I’ll look more closely tomorrow. What’s multiplying is the number of seeds that find a way to attach themselves to any passing dog, pant-leg, or princess dress; some have painful hooks, others are a more subtle kind of velcro.

I’ve walked this trail at least a few times a week for at least a decade. In our current routine, it’s rare for me to miss a day. And somehow, I’m paying more attention. What was a task—walk the dog—has become something entirely different, sometimes a social occasion, sometimes a game, most often a meditation. While my world has become smaller, it’s become deeper.

Cooking with Friends

I rotate things. This is a longstanding habit; I’m not quite sure when I started or why. My approach might be described in business terms as “first in, first out,” or FIFO, but there’s never been a particularly business-like motivation. Lest you fear for my wellbeing, these are only habits that I’ve set, I’m aware that I’ve set them, and I can break “the rules” whenever I like without losing a wink of sleep.

I hang my clothes by category (dresses, skirts, tops, pants), and insert clean clothes to the right in each section. Items on the left are up for grabs when it’s time to get dressed. This system limits the daily dithering about what to wear, although my partner would assert, and does, that my system is not as efficient as his, which is a uniform of blue jeans and white shirt, every day, all year. This habit also highlights things that can go: If I’ve skipped that blue shirt for a month, there must be a reason. What’s been clarified in the last few weeks is that dresses without pockets are even more worthless than I’d thought (at least until it’s cool enough for pocketed layers).

I’ve allowed myself two shelves for cookbooks. When I cook from a book, I return it to the top left, shifting the books between shelves as required. If a new cookbook enters the house, I need to make room for it. Books on the bottom right are prime candidates, since I use them less often. (I recently acknowledged that formal French cooking is not so much my thing with information from this rotation.)

I’d thought a few weeks ago, when I moved The Microwave Cook’s Complete Companion from the top shelf to the second, possibly on its way to eventual exit, that it represented a pandemic lifestyle change. Although we’re cooking all the time now, we don’t need to cook quickly. In the weeks since, I’ve realized other blessings from my inventory management system.

When I’m seeking inspiration or wanting to change up our menus, I can look to the bottom right to hear from a different culinary voice, possibly a different culture. A glance tells me we could consider some Indian food, exotic pizzas, or Perfect Picnics. In the absence of ready treats at coffee shops or convenience stores, I’ve dusted off the cookie jar and am keeping it populated. Choosing from the lower right supplied us with “Grandma Jean’s Herb Cookies” with fresh mint, a complete departure from my habitual oatmeal chocolate chip. 

I have long preferred my own cookbooks and clippings to online recipes, and this season has helped me understand why. My cookbooks connect me with people, past and present; recipes I have made before can do the same. Cooking has always been a therapy, a meditative practice for me, and in this time of separation, I’m often meditating on people and the histories we share. 

This cookbook was a gift from my friend Deb, and contains a “Zucchini Soup” recipe that’s a good candidate for tonight’s dinner. She lives only a city away, and we’ve shared interests in needlework and papercrafts for decades. I own that cookbook because my brother once spent a summer in Colorado—and a son lives there now. Here’s one I bought as menu inspiration when planning a church fundraiser. This cookbook I was given as a tenth birthday present; from it I made oven-fried chicken to serve my dad while he could still eat solid food. That cookbook came to me when my mom winnowed her own cookbook shelves; when I flip through it, classics—cole slaw, potato salad—conjure full childhood images. This cookbook taught me vegetarian cooking, and from it and that tiny kitchen on Eleventh Street I fed gatherings of college friends.

All of these people and all of those times are with me in the kitchen, which is no doubt why I don’t mind mincing onions, julienning carrots, and peeling squash. For all the frustration, heartbreak, isolation, and loss associated with this pandemic, there has also been grace. And gratitude. There is, daily, the chance to remember who I am, who I love, and where we’ve been and what we’ve done together. Sometimes the kitchen is downright crowded.