A Farewell to Andrew, episode 3: How a little dog training worked on me.

You know those parenting books that suggest you deal with bad behavior by waiting for, and rewarding, the good? If you're anything like me, you're thinking, "If I could but find ONE MOMENT of praiseworthy behavior, I wouldn't even be asking the question . . . "

Andrew has always been a rather noisy chap, and far from abating as he aged, the range of squeaks,  grunts, hums and honks has greatly increased—most especially when we're at Mass, trying to maintain at least a modicum of reverence. Andrew: "Honk—click—HMMMMM—grunt—splort"
Me, in hushed tones: "Andrew, you need to be quieter; people will think you're weird."
Andrew, looking stricken: OK, sorry-sorry-sorry." (Pause) "HMMMMMMM—snort—honk—splurt!" etc.

Now, I know enough about human nature to realize that when there's a problem in a relationship, trying to change the other person is invariably a lost cause. But try as I might, I simply could not ignore the cacophony emitted by my second son. What could be done? It was a stalemate.

Then I happened to read in No Bad Dogs, a dog training book by Barbara Woodhouse, about the extraordinary effectiveness of physical touch: a touch which "calms the wild dog, . . . produces ecstasy in dogs when you caress them."  She continues, "I lay my face alongside the dog's (which is) cupped in my hands, and I sense that my deep love and admiration for it passes right through to its mind . . ." In other words, touch brings about a telepathic communication. If it worked for Barbara Woodhouse and her dogs, could it work for my second son and me?

I had no doubts about Andrew's receptiveness; I was more concerned about me.

Could I overcome my natural restraint and reserve, and abandon myself to praising Andrew? Could I touch his shoulder as he hunched over his morning bowl of cornflakes, rice milk and banana, and transmit my deep love and admiration for him? Could I really put all that into a touch? How about my tone of voice; could I make it convey great joy to Andrew—tell him that I think him the most wonderful young man on earth?

 I had reckoned without one thing: the astonishing power of words. In the beginning, God used words to call all created things into being: now, He was using the power of the spoken word to heal a mother and her son. As I spoke  words of love and admiration to Andrew, blow me down if my feelings didn't follow suit! It was easy for me to make my touch tell him of my deep admiration, because thanks to the verbal affirmations, I really believed it! I thought of books that advised  couples who want to feel more love in their marriage to act as though they are in love, and I recognized that this was exactly what I was doing. And it was working!

Of course, it hasn't all been wine and roses: my husband, who had been getting quite sentimental about the forthcoming farewell, was brought back to reality with a vengeance this evening when he found that Drew had just unloaded all the dirty dishes from the dishwasher, and painstakingly put them away in cupboards and drawers. What do you do with a 31 year old who has no clue about clean and dirty?

Hold his face in your hands, lay your cheek against his, and tell him that you love him absolutely, unconditionally, and forever.

Use words if you have to.

A Farewell to Andrew, episode 2

L’Arche communities in the United States provide homes and workplaces where people with and without intellectual disabilities live and work together as peers. At the heart of L’Arche are the adults who have intellectual disabilities—known as “core members”—and Andrew is to be one of them, starting next Thursday. We are so excited for him, and I looked for something amid the writings of the founder, the French Canadian Jean Vanier, that will give the unique flavor of L'Arche so you can rejoice with us. I found this story of eight year old Armando, told by Monsieur Vanier:

"Armando cannot walk or talk and is very small for his age. He came to us (L'Arche) from an orphanage where he had been abandoned. He no longer wanted to eat because he no longer wanted to live cast off from his mother. He was desperately thin and was dying from lack of food. After a while in our community where he found people who held him, loved him, and wanted him to live, he gradually began to eat again and to develop in a remarkable way. He still cannot walk or talk or eat by himself, his body is twisted and broken, and he has a severe mental disability, but when you pick him up, his eyes and his whole body quiver with joy and excitement and say: "I love you." He has a deep therapeutic influence on people.

(At a gathering of bishops in Rome in 1987)
"I asked a bishop if he wanted to hold Armando in his arms. He did. I watched as Armando settled into his arms and started to quiver and smile, his little eyes shining. A half hour later I came back to see if the bishop wanted me to take back Armando. "No, no," he replied. I could see that Armando in all his littleness, but with the power of love in his heart, was touching and changing the heart of that bishop. Bishops are busy men, they have power and they frequently suffer acts of aggression, so they have to create solid defense mechanisms. But someone like Armando can penetrate the barriers they—and all of us—create around our hearts; Armando can awaken us to love and call forth the well of living waters and of tenderness hidden inside of us."

I (Alison speaking) hope this touched your heart as much as it did mine. Andrew is going to a place where he will be deeply loved and appreciated, not just by his family but by a community of his peers, for the rest of his life.

I couldn't wish for a happier ending.

A Farewell to Andrew, episode 1

Hear that rumbling sound? It's the wheels of the tumbril, carrying the prisoner to his execution at the guillotine. Dostoevsky describes this last journey in a memorable passage from the Brothers Karamazov, which I last read about a decade ago (this is a disclaimer - I may well be misremembering, but you'll get the general picture.) This scene haunts me when I'm preparing for a Major Life Event - a move, for instance.
We join the prisoner a couple of streets from his gory destination. The sun is shining, the road lined with trees - surely he has all the time in the world to enjoy this peaceful scene! But underlying it all is the rumble of the tumbril's wheels; they turn a corner -- one street closer to his doom . . .
And yet, the sky is a marvelous blue, clouds tinged still with dawn's rosy tint . . . surely nothing very terrible can mar a day like this! Besides, this street is so long, why worry about what lies beyond its end . . .
Another corner - the last corner. Now Madame Guillotine comes into view. But still, one may turn one's back on her in a last, desperate attempt to avert the inevitable . . . the crowd, many wearing red ribbon neck ties in a grisly parody of what is to follow, sing raucous songs, hoping for a botched, extended execution . . . The executioner appears: it's time to mount the fifteen steps to the scaffold! How far are fifteen steps, each one a memory of a past era, each one almost a lifetime . . .
The last step: time to rest the head on the block, eyes closed against the wild death stares of the grisly inhabitants of the bloody basket beneath . . .

I hasten to say that it is not Andrew's move to L'Arche that prompts such ghoulish musings: for him, it is a marvelous opportunity, the best possible development. It is, rather, my selfishness speaking. After thirty-one years of being Andrew's mum, spending significant chunks of every day with him, what next? How do I cope with my Andrew-less existence?
One week from tomorrow, he goes. I invite you to walk these last seven days, seven steps, with me; looking back over his early years, forward to what he can expect from his newfound friends at L'Arche, above all savoring the moments of these seven last days together.
Walk with me.

El Niño—or then again, perhaps not.

El Niño, March ‘16

“Ha, ha, ha" chortled the weatherman; "you can never say 'definitely' in weather forecasting, but this winter's El Niño looks like a done deal. There‘s no way it can’t happen.” Instantly, signs sprouted along the roadways: Get your sandbags here! We have emergency rations, and you're gonna need them!! Water! Matches! Firewood! Stock Up NOW!!!" After five years of crippling drought, we in Southern California were ecstatic. A water bonanza! What could possibly go wrong?

Obviously something did, or I wouldn’t be writing this. "El Niño", the little boy charged with the important job of bringing water to the parched West Coast of the United States of America, has apparently been waylaid by a meteorological old man in a scruffy raincoat, handing out candy in the Seattle area. (Seattle has enjoyed its wettest winter on record, thank you very much.) El Niño continues his journey south, lavishing water on the Oregon coast (as if they need it) and Northern California (ditto, but at least it keeps the redwoods and marijuana plants happy); but just about the time that he reaches San Luis Obispo, about 100 miles north of Ojai where I live in desiccated splendor, the after effects of his sugar high kick in. He curls up, exhausted, and falls fast asleep.

This is why, in the massive face of this record El Niño, Ojai’s rainfall total for the year is precisely .05" higher than last year. That's right; one half of one tenth of an inch. There is still hope: our alleged "rainy season" lasts until the end of April. Maybe in the next few weeks, having indulged his sweet tooth, El Niño will deign to come on down to SoCal and dump at least 20 inches of blessed rainfall on our thirsty landscape.

Otherwise, I’m afraid the weathermen are going to have to eat their words. And since there won’t be any cooling draft of H₂0 to wet their pipes, I'm sorry to say that I hope they choke on them.

The Perfect Cup of Tea: Part the Third.

What You Will Need: One ceramic teapot; cups or mugs of fine bone china; tea bags or, for the purist, loose-leaf tea; a small jug of 4% milk; sugar lumps and tongs.

Fill the kettle with enough water for as many cups of tea as you desire. Bear in mind that there is a drought here in Southern California, and refrain from filling the pot for an entire rugger team if all you want is one cup for yourself. Even if there is no drought where you live, there very well could be. Besides, using power to heat all that water just to throw it away doesn't make sense. End of politically correct admonition.

Bring the water to a full, rolling boil. What is that? Let me tell you what it is not: if you see little bubbles all around the edge politely popping as if to say, Will this do? The answer is an emphatic no, it will not. If the entire contents of the kettle are seething with bubbles that refuse to give up, that's more like it! Notice that the bubbles keep popping as you remove the kettle from the source of heat and take it to….

… Oh crumbs, I forgot about the tea! While the kettle is coming to the boil, heat the pot with water from the hot tap. This will take no more than two minutes. Drought hint number two: use the teapot water to heat the cups or mugs. What should these be made of? There is little doubt in my mind that tea tastes better drunk from bone china. There is equally little doubt that the more expensive china has been crossed with lemmings: put it anywhere near the edge of a table and it will hurtle to its doom the second your back is turned. Thwart its self-destructive tendencies by purchasing pre-used cups from the thrift store, and save the best stuff until you have friendly eyes to help you watch over it and there are no happy Great Dane tails wagging enthusiastically at prime teacup level.

A word about cleanliness: the saying, "what the eye don't see, the heart don't grieve for" might have been made for teapots. Why else would a Brown Betty be brown, if not to hide the thin patina of scum remaining from previous brews? (Relish, if you will, "patina" and "scum" appearing in the same sentence. If you look up "patina" you'll see that it's a bit of a stretch applied to a ceramic teapot since it usually describes metal, but anything in the cause of tea, wouldn't you agree?) The same cannot, however, be said of teacups; these must be scrupulously clean and, drought or no drought, equally scrupulously rinsed. There's nothing more destructive to an ace cuppa than the chemical tang of dish soap.

My favorite tea is Taylors of Harrogate Yorkshire Blend, which I buy from Amazon in boxes of 160 bags, and very good it is, indeed it is. My husband Robin, on the other hand, swears by Barry’s Irish. The funny thing is that blind taste tests have proved that neither one of us can tell the difference, yet we stick faithfully to our avowed favorite.  Both are best when allowed to steep no more than ten minutes; theoretically, tea bags can more readily be removed than loose leaves; I wish I could say that I do so with any regularity.

I close with two anecdotes that illustrate rather different tastes in tea strength. When breakfasting in a B&B in Clonmacnoise, Eire, Robin was offered a pot of tea with his full Irish breakfast. Somewhat to his surprise, the waitress produced a little tin teapot from her apron pocket and asked him in all seriousness, “Will you be taking five bags or six?” Without skipping a beat, he opted for six.

On the other extreme, my mother was helping the Ladies’ Guild of her church in Everett, Washington, as they prepared tea for a social function. Quite a number of guests were expected, and the Enormous Ceremonial Urn was brought out and filled with (almost) boiling water. The person in charge of teabags dug out from the back of a cupboard a half-empty box of Lipton’s that looked as if it had been there for years; having unwrapped the first, she reached for a second, saying brightly, “I don’t think two would be too many, do you?”

It’s as well my mother had no liquid in her mouth at the time, or it would have surely ended up sprayed through her nose. Many’s the chuckle we’ve enjoyed over that story: “To each his own,” indeed!         

The Perfect Cup of Tea: Part The Second

The finest cup of tea I ever tasted was made for me by Mrs. Taylor. Tiny and silver-haired when I was born, to my eyes she aged not a day until her last illness twenty-eight years later. She lived in Winchester, near the cathedral immortalized in song by the New Vaudeville Band, and it was there that I arrived by train to visit her one drear afternoon in October,

Preparation for The Taking Of The Tea (I soon realized that tea prepared with such painstaking attention to detail demanded a formal title) began in her clean but comfortably lived-in kitchen. (I should mention that Mrs. Taylor was the only person I knew whose house never needed cleaning—at least I presumed it didn’t, since it was never dirty nor did I ever once see her with a dust rag in hand.) On the tea tray went a cloth of white linen with an exquisite cutwork embroidery design, and two matching napkins. The cloth was almost obscured by two teacups of finest bone china in a delicate floral pattern, a matching milk jug, a bowl to catch the drips from the tea strainer, a teapot complete with elegant cozy, and a thermal jug whose function was as yet shrouded in mystery.

In the kitchen, I witnessed Mrs. Taylor warming the pot, then adding a quantity of tea leaves so surprisingly large that I wondered fleetingly whether she had been taking lessons from the keepers at Bristol Zoo. I was greatly relieved when, in the comfort of the sitting room, our chairs on either side of the fireplace and the tray on the small table between us, it turned out that the thermos flask was full of just-below-boiling-point water that she used to dilute the extraordinarily strong output of the teapot. There was something almost mesmerizing about watching her pour, first the milk, then the incredibly strong tea, then the very hot water, until the cup was the exact taste I preferred. Oh, I'm forgetting the sugar! Mrs. Taylor was well aware I did not take sugar, and she certainly knew that neither did she, but there was a bowl of sugar lumps, complete with tongs, to spare me the embarrassment of having to ask, "just in case" I had changed my mind.

Gradually I became aware that I was witnessing a ceremony from a bygone era. The goal was not, as is the norm today, the speedy production of a large quantity of tea to be slurped from hefty ceramic mugs, but rather the making of individual, six ounce cups of tea, each one perfectly tailored to its intended drinker.

There didn't seem to be quite enough air in the room. At least, as I sat up ramrod straight, frantically trying to avoid disappointing her expectations of a tea guest, I found it hard to breathe; in retrospect, I can relate to the female actors of Downton Abbey who described how restrictive their crushingly tight corsets were. It’s hard to misbehave when you can scarcely breathe!

The funny thing, looking back, is that it was all about love, though the word was never spoken.  It was love that lay behind Mrs. Taylor’s extraordinary attention to detail in giving me a tea experience that remains vivid thirty-five years later; it was love that made me so desperately eager to please her in return. I imagine she fed me sandwiches and delectable little tea cakes, but I honestly don’t remember.

The love was in the teapot, and that’s what I recall.     

The Perfect Cup of Tea - Part The First

How may I approach such an exalted topic? Do I dare presume to add to the reams already penned on the subject? Perhaps the via negativa is the way to go, since for some reason it seems easier to state what a thing is not than what it is: and so, ladies and gentlemen, I give you My Two Worst Ever Cups of Tea.

How well I remember my first cuppa in America: the memory pains me deeply, indeed, the wounds have scarcely healed after all these years. The waitress seemed to smirk as she delivered me a stone cold cup and saucer, on which lay a dispirited-looking teabag still in its paper envelope. Next to it, a small metal teapot betrayed no reassuring signs of heat; indeed, I could touch it quite comfortably with my bare fingertips.

Now, the first and cardinal rule of making tea, dinned into me since early childhood by every significant adult in my life, is this: Always Use Freshly Boiling Water.

Aghast at such a flagrant breaking of this law, but keenly aware that every passing second only made matters worse, I hastened the tea bag from its envelope into the cup. As expected, when I added the "boiling" contents of the teapot, the only perceptible change was a slight staining of the water in the immediate vicinity of the tea bag. Leaving it for several minutes did little to help, and neither did the addition of the synthetic contents of the little plastic pot of “creamer”.

It was the most insipid cup of tea I have ever had the misfortune to drink.

At the opposite end of the tea-making spectrum lies the choice brew served up by the zookeepers at Bristol Zoo. In his youth, my brother Ian (same name as our Eldest Son Iain, just with a different spelling) got a summer job tending the zoo’s animal inhabitants, and among his tasks was that of Chief Teamaker for the Animal Keepers’ Tea Break.  As he was to discover, there was quite an art to this, a strict protocol that came as something of a shock to Ian’s system, and had to be followed to the letter.

First, the pot. This was lined with a thick, tannin-rich scum, built up over years (decades?) of use and no cleaning whatsoever. Ian’s life nearly came to an untimely end the day he tried to help by giving the pot a good scour . . . His vocabulary was greatly enlarged that day, but there weren’t too many places he was welcome to try it out: certainly not at the Prentice family dinner table.

Next, the tea leaves which had to be PGTips (loose, of course—no sissy teabags for this rugged bunch.) How many teaspoons? Well, there’s a daft question! Just pour in the right amount, straight from the packet. If your spoon can stand up in the finished slurry, it’s strong enough. At this stage, milk and sugar were added and the whole given a thorough stir before the final stage: filling the pot with freshly boiling water (at last, something we can agree on!) stirring it once more and leaving it to steep for at least fifteen minutes to allow the full glory of the tannins to develop. Not tannic acid, mind you; this is not found in tea. Tannins, or thearubigins, are found a-plenty, and may cause antioxidant activity. Hooray! Tea’s a health food—I always knew as much!

Somewhere between these two extremes lies the magical brew favored by Mrs. Patmore, Agatha Christie (“Tea! Bless ordinary everyday afternoon tea!") as well as by my Welsh grandmother, whose every afternoon was punctuated at 4 o’clock on the dot by a singsong, “Now what I’d like is a nice cup of tea.” All other activity came to a halt until Gran had her Willow Pattern teacup in hand and an episode of The Archers, an early farming soap opera that she followed faithfully, on the radio.

But what went into making that daily cup of ambrosia will have to wait until Part The Second.