*Tap, tap* Is this thing on?
Been a while, but this is an update I thought my royal and ancient blogging friends might be interested: after years of failed attempts and doomed test runs, I've completed a novel.
*Tap, tap* Is this thing on?
Been a while, but this is an update I thought my royal and ancient blogging friends might be interested: after years of failed attempts and doomed test runs, I've completed a novel.
I don’t mean the
chicken or the egg discussion. Everyone knows that chickens had to be invented
first. The real primary lesson is not to explain to a child that an egg comes
out of a chicken’s butt*, especially while the child is eating an egg.
*According to howitworksdaily.com
the orifice through which an egg leaves the chicken is called the vent.
To boil an egg (let’s
assume we’re talking about a regular chicken egg), you need an egg, water,
salt, a pot and a stove. Recipes leave out things like slotted spoons, but you’ll
need one of those, too.
It takes a bit of time
for a little pot of water to come to a rolling boil (salt helps speed up the
process). Don’t get distracted during this time by daydreams such as wondering
about the expression “the pot calling the kettle black”. Both my pot and kettle
are stainless steel, and neither one has a mouth, so there’s no name-calling
going on at all.
Back to the water.
Water, water, everywhere, said Samuel Taylor Coleridge in Rime of the Ancient
Mariner, and he wasn’t referring to a pot boiling over. Funnily enough, that
poem is all based around the mythology of the albatross and the terrible
results of killing one when at sea:
‘God save thee, ancient Mariner!
From the fiends, that plague thee
thus!
Why look'st thou so?'—With my
cross-bow
I shot the ALBATROSS.’
No, the albatross only
lays one egg every few years, so eating those is more than a little mean.
Water. We take it for
granted, but you can always use the water after cooking to flush your loo or to
gargle if you happen to have tonsillitis. We don’t waste water.
A cracking good time!
There’s nothing more disappointing
in this world than having an egg crack when you place it in boiling water.
Okay, perhaps there are some contenders for bigger disappointments, but let’s
keep focusing on that egg. All the best chefs are focus-driven.
A rolling boil isn’t
just one or two desultory bubbles, the water should be seething like an aunty
at church when her child burps loudly in between hymns.
Gently roll the egg
into the water using a slotted spoon. Told you we’d need one.
The next bit is
critical! According to egg scientists, an egg must be boiled for exactly three
minutes if you live at the coast or for a little longer if you’re inland.
Something to do with, um, altitude and science pressure and stuff.
Three minutes: slightly
longer than the average pop song unless that song is Hotel California, the
most-played song in the world on the radio, which drones on and on for a
whopping six minutes and thirty seconds.
Interestingly, the
three-minute pop song has its origins in the seven-inch 45 single format. Even
though digital technology has superceded that, the length of the song preferred
by radio DJs remains at three minutes. According to Wired, the ideal length of
a song is actually 2:42, as in Tom Petty's hit "Don't Do Me Like
That". Tom was probably not talking about eggs, though.
So let’s say you press
play, the song runs though and you are ready to take your egg out.
Did you forget
something? Of course! You didn’t put your bread in the toaster. Rookie mistake.
Let’s say you remembered, though. Three minutes is also enough time to butter
your toast and to cut it into long strips, or soldiers.
Former UK Prime Minister
John Major was famously quoted as saying he preferred to eat his boiled egg
with toast soldiers, and that really is the only way to do it. Dunked into the
hot, runny golden yolk.
A memory from childhood
is that my mum would serve us boiled eggs in proper eggcups with spoons made
out of some kind of horn, probably carved goat horn. I have no idea why, but
those were our egg spoons.
Some people prefer
their eggs to be hard and crumbly, but this is not about those monsters. This
is for people who like eggs done correctly.
Another memory: I was
perhaps four or five. I had annoyed my mother by complaining about the food and
she insisted I eat everything. So I did. Shell and all.
The best way to open
the egg, once it has been transferred to a proper egg cup is to slice off the
top fifth of the egg with a knife to reveal the yolk without spilling the yolk
all over the place. Egg yolk is harder to remove from clothing than
bloodstains.
You can use the
leftover shell to annoy snails in your garden or simply dispose of it in the bin.
That’s it. An easy
breakfast suggestion, although it’s just as good for dinner.
Let me know if I left anything out…
Or
The quick version:
Ingredients:
An egg.
Water.
Salt.
Method:
Bring salted water to a
rolling boil in a small pot, gently add room-temperature egg (to avoid it
splitting).
If at coast, boil for
three minutes a few seconds longer if inland.
Serve with
buttered toast soldiers, salt and pepper to taste.
My fist is clasped
around a branch, recently stripped from a weeping willow. Willows are best when
you want to make a bow and arrow – not in the fashion of the ancient longbows
that needed to be made of stronger wood – but, for the purposes of a childhood
game, just right.
Fingers
sticky with sap, the penknife I’d been given peeled away the bark. I’d
sharpened it against a brick to the point that it frequently sliced my fingers
open for a brief spurt of blood fascination that tasted as metallic as the blade
itself.
Down among
a copse of trees and bushes – an oak, elderberries and a chaotic stretch of
brambles with their sweet, black berries and the fringes of nettles below – I was
a knight. A knight with no armour, just a stick sword and my bow and arrow,
ready for… something.
The donkey
tree was a good place to think, with its enigmatic trunk that dipped parallel
to the ground forming a comfortable seat. You could sit there with your feet
swinging for hours, dreaming of treehouses and rubbing the moss away with
calloused hands. A rope dangled from higher up in the tree, and there was
another rope in a tree nearby, but any attempt at a Tarzan swing from one to
the other ended up in a breathless bump on the damp ground below, with skinned
fingers.
Long walks
with families had taught me the lore of the meadows: buttercups, when held to
your chin, reflected yellow - you loved butter. Dock leaves calmed the white
rash of nettle stings. Spit blobs on grass belong to insects. Streams can be
dammed with rotting piles of wood and cabbage white butterflies are hard to track
on their flight paths as they dance into the sun, making you squint. Many
plants and berries are edible, just like that, while others will kill you.
There’s neither fair nor unfair to that balance, it just is.
It’s not
wise to shelter under a tree in a thunderstorm, with the dense, rich smell of
the earth rising in an eerie warmth to your nose, but it’s the best place to
watch the whole world turn to water. Heavy drops of rain are like the first
tears of grief before they multiply into the lashing rage of mourning.
I knew
every blade of grass – or so it seemed. A single head of cow parsley bobbed in
front of an old gate that I never entered, behind which there was an empty
swimming pool, a shallow one, perhaps hundred years old and an abandoned car.
In those places, older kids had been with their confusing litter and graffiti.
One boy had lost an eye after lighting something and tossing it into the petrol
tank of the car, causing a brief blast of fire and terror that changed his life
forever.
Up on the
road, the kids rode their bikes in listless circles, trying out skids into
gravel patches or wobbling their wheelies as they tried to ride without holding
onto handlebars. We’d turn an old tractor innertube into a toy and roll inside
it down the same hill that was, in winter, perfect for sliding down on a
kitchen tray across the snow.
I should
let these memories rest, but they bubble up. They don’t deserve to vanish just yet.
They have no impact at all on who I am now, this grown up person who can Google
everything except memory.
Turning
fifty years old is to look out across time and recall those experiences as if I
was, at one time, as wild as Tom Sawyer and innocent as Huckleberry Finn. The difference
is that those kids never existed – my childhood did (at least, I think it did).
Long may
these painted memories continue to wash over me.
I cupped my hand around the back of your head, your small, pink face with its puckered mouth and closed eyes seeming too small to be human. Baggy outfits, nappies that fit like comical sacks covering you from your thighs as thin and curved as bananas over your entire waist. Weightless.
Doctors and specialists threw out thoughtless suggestions about your future health – she’ll always be small, might have problems with this and that. They didn’t say it, but I heard that old curse from times when farmers knew how to size up the newborn young in spring: runt.
No, no, no. From the first day, my whole being has refuted them – you were tiny, the smallest baby I’d ever seen and held, but you were utterly perfect.
Within a few months you grew to be a solid ball of happy baby. Charming fat wrists and ankles and delightful cheeks.
Oh, those early years were a blur, with your toddler brother hurtling around on his plastic bike with the grating wheels, the endless laundry, cleaning and impossible time management. Mobility was your chance to get closer to the action – you refused to sleep, especially not in your bed. You’d have your bedtime story, feign sleep for a bit and then emerge like a tiny intruder later on. I’d find you sleeping in the passage, trailing your blankie like a cape, or just on the floor next to your bed, with your doll, Middle Baby, at your side.
A memory – the time you actually broke all the rules of possibility by falling asleep standing up, arms on your bed, feet on the floor, knees dipping from side to side, but managing it.
From early on, you were considerate – perhaps wanting to maintain the status quo and avoid cross voices, but then making sure that people around you were happy. Always ready with an infectious chuckle but just as likely to have huge tears wobbling on your eyelids. Emotions that refused to stay hidden.
It’s hard for a child whose emotions are so visible, you can’t pretend to be anything other than what you are, but, on the whole, you’ve been a happy one.
I think your peanut allergy forced you to take on a level of maturity that was unusual – taking care to ask at birthday parties if the snacks had any nuts in them and learning to read food packaging hieroglyphics early on for the telltale “ALLERGIES” legend. Other kids could gleefully stuff their faces, while you had to slow things down and make sure that it was okay, sometimes politely declining treats unless full assurance could be provided.
The acceleration of childhood was prevalent with you as you careened though primary and then high school, developing a fierce determination to achieve along with a strongly developed sense of right and wrong and the desire to see good vs. evil identified and encouraged or avoided, accordingly.
Some children are child prodigies, precocious in their natural abilities – your genius has been systematically earned through hard work.
Best of all, you seek to be fair in your dealings with people and analytical in the ways in which you accept humanity. I admire your growth as a person and that you prioritise justice, recognising that we’re never too old to learn more about people, life and how it all works.
I’d like to say that you can be whatever you choose to be but we both know that’s not true. Life can get in the way – not everyone can be a success at their dream future scenario - but I am convinced that you are determined enough to take your circumstances and overcome trials and challenges. Your fierce heart is your superpower.
To anyone, ever, past, present and future, who has underestimated you or pigeonholed you as quiet, small, or undermined you as a person, I know you will prove them wrong not out of spite, but because you are an exceptional woman entirely capable of writing your own story, with deep veins of humour, compassion and joy running through it like lines of crystal in immovable granite.
I’ll always be on your side, even as you move towards independence – I’ll always be that proud dad cupping your tennis ball head in my hands, imagining the very best for you.
Xxx
Dad.
One thing I've learned in life: NEVER ask "What's the worst thing that could happen?" Nervously looking over my shoulder at this blog since: Thursday, August 26, 2004