3.12.2012

Merri had a Little Lamb


Trains, planes, and automobiles: I love to go places. Everything that surrounds traveling intrigues me. I enjoy the rituals of plane rides; I always vie for a window seat, try never to use the bathroom, order ginger ale with extra ice, and I always eat the pretzels in the snack handouts last. I love car rides especially on crisp sunny days. There is something marvelous about rolling the window down and turning up the heat. Plus I have a fondness for how conversational car rides can be. I also love how silence can speak so loud when driving through the woods, down a dirt road, or through a crowded city.

This weekend I traveled by train. Seven hours to Portland, seven hours back home to Klamath. It was a quick trip, I was in Portland for about 23 hours: definitely worth it.

It is a spectacular ride through Oregon forests and by beautiful rivers. A little girl, I’d say about seven years of age, came skipping down the train aisle. She stopped when she saw me and asked my name. “Merri” I replied and asked hers back, “Alice, like Alice in Wonderland Alice.” She gave a big grin, which lacked front teeth, and skipped back down the train singing about a two-legged horse. About five minutes later I heard the patter of small feet, Alice popped up next to me and with a very serious face inquired, “Merri, do you have a lamb?” I smiled and responded “No” She seemed disenchanted and a tad

confused that a girl name Merri did not own a lamb. Upon her look of grave disappointment I interjected with “but I do have a small garden”. That seemed to satisfy her enough and she began singing again and continued on.

I truly enjoy the train.

Now that I am married I am realizing that deep friendships are, in many ways, like marriage. And vice versa. This might seem like a “no duh” realization but I think it has especially impacted me because I have several incredible friends that have really helped prepare me for marriage. Conversely I see how being married to Sean has helped me be a better friend.

Relationships take communication, honesty, trust, sacrifice, perseverance, and joviality (among other things yes, but to me these are absolutely foundational). I have the great honor of keeping close company with some very remarkable friends. I am amazed how out of my twenty-one years, I have friendships going on twenty years strong. One in particular is the reason for my train expedition this weekend. I have found there are some people in life that it just pains you to stay away from them too long. Being apart you actually feel them missing from your weekly routine of meeting at a coffee shop or eating whirly pop popcorn (for those of you who have never had whirly pop, do yourself, your family and your friends a favor by investing in one. It will make the most delightful popcorn you could ever wish for). This friend is really more a sister than anything, one I can cry with, laugh with, fart in front of, be silent with, vent to, and share life’s joys. We’ve gone through life’s greatest trials and joys together, indeed our friendship has seen some rocky times. But all in all we are each a deep-rooted part of the other’s life.

There are several friends I have that I feel such a soul connection with. They are all from different chapters that continue to be an integral part of life’s story. Some are related by blood, other I’ve know for twenty years, ten years, and still others it has been barely a year and I consider them family. Each one I have learned so much from. I have learned how to be a better wife, friend, worker, daughter, and sister.

So in the fourteen hours of training through the stately Cascade mountain range, I have been recharged at the thought of cherished friends. I have been able to soak up the beauty of waterfalls, mountaintops, and forests. Indeed traveling from here to there is not only about the adventure, but also about the reflective moments that come forth in my mind as I exit the normal routine of life.

3.05.2012

Honeycomb and Chops.




Honeycomb cereal is quite the sugary delight. As a child a remember it being a grocery treat, namely when my dad and I would do the grocery shopping. Funny how him and I always ended up with more in our cart than what was on the list.

Anywho, here I am, eating a giant bowl of honeycomb cereal and contemplating the things that make up the life I live. My mind has also been wandering in the future department. In just three and a half months Sean and I will be moving up North to the Seattle area. By that time we will have been married six months, Sean will have graduated college, and will be starting a new job, I will have already lived in a new place and will be settling into another. That sort of thinking makes me all the more thankful for now. Besides, a lot can happen in three and a half months (as my dear mother would say, "People have died in a lot less time so you never know what might happen!")
Indeed already in two and a half months of Klamath living a lot has happened. In fact I feel rooted here. We have good friends, we started going to a local church, we are always running into people we know at the store, coffee shop or at the bus stop. Sean is on the home stretch of finishing school. Plus I continue to love my job and learn more about the wonderful work of creative cooking.

A recent favorite in the O'Brien kitchen is Bok Choy with Miki noodles. Super easy, tasty and healthy. I always thought Bok Choy was a strange veggie but thanks to the inspiration of my dear friend Marie (who swears by it), I have ventured into the Bok Choy arena and am loving it. Here is a simple recipe: (don't be intimidated by the curious veggie!)

-Bok Choy, sliced with the white stalks separated from the leafs
-Onion, sliced
-Garlic, minced
-Ginger, (I love to cut fresh chunks and throw it in but be sure to remove them before serving)
-Miki noodles (or any other variety of precooked Asian noodles)
- 1/2 Red Cabbage, sliced
-Soy Sauce
- ~1 T. Molasses
-Pepper
-Olive Oil

1. In a wok or skillet heat olive oil over medium heat and saute Bok Choy stalks, onion, garlic, ginger, and red cabbage.
2. Add soy sauce (to taste),about 1 tablespoon of molasses and pepper
3. Once veggies begin to soften add Miki noodles and Bok Choy leaves
4. Stir and let noodles heat (about two minutes)
5. Serve and enjoy!

If you have any other Bok Choy recipes, let me know. I am always up for trying new things.

So back to brooding on life things that are swirling about in my head.

I have been praying more, and I know need to learn how to listen better.
I have been noticing the incredible changing shades in the sky, from deep purple, to red, to pink, and then a myriad of blues.
I have been compelled to write and paint again.
I know I need to become more decisive and bold.
Why do I have such a hard time deciding on things?
I am learning more about the incredible beauty of marriage. How marvelous it is to entrust all your insecurities, failures, passions, and dreams to another human being-that despite all the bad and bizarre, and in light of all the fervor and blessing, they love you, and you them.
I am realizing that it is okay to be silent. In fact I think I need to rest in silence more.
I hate being silent.
The simple things in life can truly be the most extraordinary.
I am frustrated at Oregon's lack of assistance for refugee families. I want to help more.
I think that I am supposed to take part in helping refugee families, specifically women getting more acclimated to living in the U.S. The Seattle area has the fifth largest refugee population in America, I know I am supposed to be involved, but how?
What are my dreams and hopes?

My mind is constantly racing with dozens of thoughts at once. Tonight the theme seems to be self-reflection. Looks like I've got my work cut out for me.
I have a lot of questions, many without answers at the moment, and that is just fine. Life would lack adventure and zest if we had all the answers to our questions. However, one thing I do know- honeycomb left sitting in milk for an extended period of time tastes foul. The texture is simply squishy and awful.




...and yes, in the top picture Sean has mutton chops and I have bangs. Chops are gone but the bang are staying....although I've never seen so many older men do a double take of Sean, their eyes filled with both pride and envy...