We are coming scarily close to pack up time. It is quite surreal. The tv downstairs is gone, so is the spare toaster. Today we say good bye to the Volvo- the car that’s seen us through thick and thin, in two states and two countries, on various long distance trips through Virginia and California. For dad and me, it is especially iconic as the car you drove to school every morning in LA. It was an amazing period in our family history watching our two young Aussie-born daughters jump in this car and head off to school every morning, picking up a few other neighbourhood kids along the way. The music associated with this car is also very special: the Cochella festival music, and then here in Toronto, the music you burned on cds for dad to listen to. We will miss our trusty old friend.
I remember the day the new car arrived: it coincided with when Hurricane Isabel (yes, weren’t you the brunt of a lot of jokes at the time!) hit the city and the surrounding regions with an almighty force. Houses were devastated, many crushed by falling trees. We cowered in the house, listening to the towering ancient oak trees outside creak and crash to the ground, terrified if each one might strike the house.
And yet as morning dawned and daylight revealed nature’s full devastating effects, our new car sat there covered in leaves and small branches, TOTALLY unscathed. It was 2004. Do you remember? We should have seen it as an omen back then, that this was to be our invincible trusty car, protecting us, and ensuring safe passage where ever we went. We had no power in the house for ten days, and no water for four. School was cancelled. The Governor declared a state of emergency. We sat in the house with neighbourhood friends and played cards and ate tinned beans.
Oh dear- nostalgia, hitting me with full force! We are leaving behind a lot of memories. You must have felt so much of this when you finished high school and left the country to go to college, just two years ago. My brave girl!
We had Claudia’s good friends and their parents over for dinner last night as a farewell. The menu was dictated by your sister: rice paper rolls to start, and then an Indian meal of sambar, lamb in a green cardamom sauce, yellow rice, and eggplant curry. Of course there were papadams too. We finished off the meal with baby cups of possette, served on plates of berries and creme fraiche, and a couple of tiny home made biscuits. C was very pleased with how it all went.
Now it is back to quick, comfort food. We are busy! I am sure I’ve said this before. This move back across the world is one we want to make efficiently. Dad is in HIGH offloading gear. Sometimes I feel quite sad parking in front of Goodwill on St. Claire and unloading half a dozen boxes and as many garbage bags full of old clothes, towels, linen and toys. Books, cps, videos and kitchen gear. So many attached memories! Its hard to let go of all of them.
A welcome respite was supper club on Saturday. Norwegian was the theme, and we all scratched our heads a bit, wondering what to cook. It is not the most known cuisine in these parts. We were certainly not up to cooking the reindeer stroganoff which Geirid had lovingly prepared for us when we arrived in Oslo all those years ago! Do you remember that, Izzy? I think you hid your portion under the potatoes! Haha!
We made some stuffed eggs to nibble on with vodka starters. These are so easy to make and are a nice plate to take if you are off to one of your house parties in the ‘hood, Izzy. Or just have them in the fridge to share with your house mates while you are studying: a filling snack on hand is always handy. You know Liz Page in Los Angeles would approve, baby!
- 1 dozen eggs
- 3 to 4 tablespoons dijon mustard
- 1/3 cup mayonnaise
- 1 stalk green onion/shallot, sliced fine
- 1 teaspoon salt
- a few grinds of fresh pepper
- Place the eggs in a saucepan of cold salted water and bring to the boil. Stir the eggs a few times and cook for a further eight minutes once the water starts to boil.
- Drain and leave to cool completely.
- Shell the eggs and halve them. Use a sharp knife for this.
- Scoop out the yolks and mash in a bowl with all the other ingredients until creamy.
- Gently wash the whites if they need to be cleaned and leave to dry on a paper towel.
- Check the seasoning of the egg mixture, and then scoop into a glad bag of which you have cut off a tiny corner .
- Squirt the mixture back into the dry, egg white cups, and enjoy!