John Wyatt, RIP

wyatt.thumbnail John Wyatt, RIP We each have that one professor — you know what I mean, the one who no matter what he teaches, you’re signing up for it. The one who you really really want to impress — or maybe impress is the wrong word, it smacks of falseness, of pulling something over on a person — with Wyatt it was that you wanted him to recognize perhaps not your intellect, his was so astonishing that to hope he’d think you were in anything like the same league was ridiculous, but what you hoped was that he’d recognize that you had potential, that you might have that spark inside you. When you wrote a paper for Wyatt, you wanted him to see how you’d tried to stretch yourself, how you were trying, with all of your abilities, to get to the one true point of what you thought about Tolstoy, or Dante, or Joyce, or Byzantine Civilization, or Erasmus’s On Copia of Words and Thoughts. For Wyatt, you wrote a paper analyzing one paragraph of Death Comes to the Archbishop according to Aquinas’s four levels of meaning: literal, analogical, moral and anagogical and saw the text open out into a nearly three-dimensional thing. Something you hadn’t seen before. Something that astonished you.

I spent three years with John Wyatt, at Beloit College in the late 1980s. I transferred to Beloit after a very upsetting year at the University of Illinois — a year in which I’d alternately flailed in some classes, and completely bullshitted my way through others. A year in which I’d been lost on an enormous campus and miserable in the midst of all those shiny suburban kids who were just thrilled to join fraternities and sororities and to vote for Ronald Reagan. I’d sneered at Beloit when they’d recruited me in high school, who wants to spend four years in Beloit Wisconsin, I’d joked. But after my year at the UofI, Beloit looked good, and so it was as a flinchy, frightened sophmore that I decided to try over again, see if this time college might work. And because there was a hole in my schedule, the professor who was assigned to help me figure out my schedule (there’s the difference a small school makes, they actually assigned someone to help each new student) said, “Well, Wyatt’s teaching Byzantine Civilization — just take it — everything he teaches is interesting.” And so I did, and it was, and I took every course he offered for the next three years (well, except for Latin and Greek) and for the first time in my life, in John Wyatt’s classes, I felt like I was in the right place.

It was in part because of Wyatt, who taught me to really read, who taught me that literature is not, as my people had implied, frivolous but can be the repository for great thoughts and feelings and a place of beauty that I went on to do graduate work in English and found myself, ten years later, at the University of Utah trying to figure out a way to organize my qualifying exams. That department was deeply invested in a form of PostModernism and Post Structuralism that I found absolutely at odds with what I was trying to do as an artist — since I was, essentially, still trying to live up to those standards that Wyatt had set all those years ago — that great art worked on multiple levels and was, in essence, about the great struggles: life and death, good and evil, virtue and the fall from virtue. And there I was, in a department that firmly believed that there was nothing that could not be deconstructed, turned inside out, that there was no truth or beauty only strings of signifiers pinging off one another like atomic particles. I was in despair. I didn’t know if I could finish the degree. And I didn’t have a faculty mentor to whom I could turn. So in desperation I wrote to Wyatt. It felt like throwing a bottle into the ocean, but I sent him a very long letter, outlining my crisis, and telling him that I didn’t know what to do or how to go on.

And he called me on the phone. On the phone! This was not a touchy-feely professor. We didn’t have his phone number as undergrads and the rumor was that he was plagued by former students, showing up years later, moaning that they’d wasted their lives and what should they do? So I’d hesitated even to write to him, because I felt like such a failure and such a cliche.

He was enormously kind. He called me up and he knew exactly who I was — it was as if I’d left Beloit a year ago, not ten years before. He talked me off the ledge while validating that I wasn’t wrong, that my instincts about theory were, as far as he was concerned, correct and valid. He told me there was no shame in quitting, that he’d had other very fine students quit graduate programs for exactly the same reason. And then he gave me a couple of strategies for getting around the currently fashionable dogmas. It was one of the kindest and most encouraging phone calls I ever received, and it’s largely because of John Wyatt that I managed to finish that program, pass my exams (unanimously) and complete the degree.

John used to talk to us a lot about the classical idea of virtue. He told us, often, and in many different contexts, that our true job on this planet was to live a virtuous life. “If you live a virtuous life you will be happy,” he’d say, looking up at the ceiling tiles, and then he’d turn on us, that funny twinkle in his eye and add. “of course, happiness will probably be nothing like you think it’s going to be. It won’t be,” he said, looking down at me in my little desk, all snotty after a semester in Ireland studying Joyce, “trips to Europe, where everything is so much more special than here, than Wisconisn. It will be something you don’t expect, but if, Miss Freeeeeman,” he’d always pick one of us, that day it was me, “If you live a life of virtue, if you live up to your duty and your intellect, then, to your surprise I am sure, you will find that you are happy.” I think of that all the time. I thought of that when I was cleaning up Patrick’s affairs after he died. I’ve been thinking of it lately as I have to take on a family responsibility I don’t want. I think of it when my job becomes tiresome and then I remember that perhaps happiness, this happiness I never expected, this happiness that at many times I thought I’d never arrive at, this surprising happiness is a little house in Montana, with a garden and two dogs and my dear friends and their kids and a little office in the basement where I can write my next book. It isn’t what I expected, but it is a good place.

So thank you John Wyatt — and rest in peace where ever you are — I hope it is with all the greats — Aristotle and Plato and Virgil and Sappho and Tolstoy blathering on in the corner and Dante — I hope you’re up there having some amazing heavenly warp speed conversation with them all about what is true, and beautiful, and real, and lasting.

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Putting up supplies …

I’ll have some garden pictures soon — it’s been a strange summer in the garden. Summer started so late, and then got hot fairly quickly, so some things, like the peas didn’t really work this summer. I got a few peas, but the vines burned up before they could really produce much.The arugula bolted as well — it was a thick hedge of 2-3 foot tall plants with pretty flowers, but by that point the leaves are so bitter they’re only good cooked, and frankly, the arugula was crowding out the peppers in that bed. So, out they came and into the compost.
The turnips, on the other hand, produced bales of greens. I got a few turnips as well, but I really grow them for the greens. By this weekend though, they were going to seed, and it was time to pull them out. So out came a bushel of turnips, and I spent a hot Sunday morning cooking down greens to freeze for winter. After a lot of experimentation with blanching and freezing greens, I’ve finally come around to just cooking them like I would (some onion, garlic, hot pepper, a little nutmeg and a big splash of cream). Then I freeze them in individual portions, and seal them with the vacuum sealer. So, that was one project.

I also made more yogurt. In the heat I haven’t really been keeping up with my milk deliveries and I had a little over a half gallon left this week. So, yogurt — that’s easy. Heat the milk, add half a pint leftover from the last batch, pack in jars and put in the little cooler filled with warm water until it sets. I’ve become quite addicted to my own yogurt made from local unpasteurized whole milk. I don’t know if it’s the quality of protein from those Jersey cows, but the yogurt sets up almost like it’s been gelatinized — a nice solid block of yogurt floating in whey that I pour off for the dogs.

The cherries are also in, although not in the kind of quantities we saw last year. There’s a grove of sour cherry trees down the street from me in an empty lot. So Sunday I took my bucket and picked just under five pounds of cherries. They’re so ripe that pitting them is a cinch — just pop the pits out with your thumbnail. I used my beautiful French jam pot and added 3/4 of a pound of sugar for every pound of fruit — the peel of one lemon and that’s it. I just cooked them until they gave up their juice then put them up in jars. I did this last year and it was great — all winter I ate cherries and yogurt and granola for breakfast. They were also handy for the occasional pie or cake.

I need to take some photos of the tomatoes — I used the French method of training them up a string and cutting off all but the main vine. This is supposed to force the plants to put all their energy into fruit and not into greenery — so far, it looks like it’s working. I’ve got big bunches of heavy green fruit.

So, it was the typical hot summer weekend putting up food for winter. It’s always kind of a drag to be in the kitchen when it’s 90 degrees outside, but it’s worth it to be able to eat my own food in the dead of winter — vegetables and fruit that I know the origins of — I know how it was grown and everyone who touched it and exactly what’s in that freezer package. It’s one of the funny consequences of growing a garden — I’ve become much more skeptical about grocery produce — where’d it come from? who touched it? how far did it come on a truck? how long has it been dead?  Given the choice between strange produce, and something from my own backyard, well, if it means one or two hot Sundays in my kitchen, then it’s worth it to me …

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Bears are Back in Town …

Well, actually not in town, at least not that I’ve heard, but they’re out and about in the mountains. My pretend children and their dad were up in Suce Creek last weekend where people were coming out of the trail saying there was a sow grizzly with a yearling back up in there, and on Wednesday, the Mighty Hunter’s darling son spooked one up when he was hiking Livingston Peak (which is the back side of the Suce Creek drainage. “My knees were shaking,” he said. “It was big.”

The weather’s been so weird this year that the whole season is about a month behind, and indeed, when I went and looked up past spring bear encounters, like the time we got woofed at, or when those local girls were pinned down by the mama bear, or even when the bear bashed in the Mighty Hunter’s front door, they were all about mid-June. Looks like we are about a month off this year … at any rate, Raymond and I have backed off and are taking our early-morning hikes way down on the flat part of the Suce Creek road. It’s lovely — hay fields and birdsong and we can still walk a mile or so uphill, then down … because let me tell you, one bear encounter was plenty for this girl.

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Everyone’s Downsizing …

I always see a fair number of bikes in town in the summer — it’s pretty flat here, and town isn’t that big, and of course, we’re all locked in our houses for six to nine months a year, so once nice weather hits, there’s a lot of biking and walking. But I’m definitely seeing more bikes this summer — more old bikes that have been pulled out of the garage, more bikes with trailers. The bike shops over in Bozeman report that they’ve been slammed this year by people refitting older bikes. All good.

The other thing I’ve seen in town, that I haven’t seen anyplace else, is that a lot of folks have pulled out their ATVs and are driving them for short haul trips. And motorcycles. And scooters. But there are more ATVs on the streets than I’ve ever seen before. Fine by me — I’d rather have them here on the streets than running me off the trails.

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My Beautiful French Jam Pot

 My Beautiful French Jam PotBehold, my gorgeous Veritable Ancienne Bassine A Confiture en Cuivre, 10L. I got it on eBay France (which is a very dangerous site), although if you click the link above, they’re also available on Amazon. I first saw the Beautiful French Jam Pot in this piece in the San Francisco Chronicle about small jam-makers in the Bay Area. There was a charming photo of Rachel Saunders of the Blue Chair Fruit Company making jam, and behind her on the stove you can see one of these pots. I emailed her, asking about the pot, and wondering whether the fact that it’s unlined copper is a problem. She pinged me right back and said this: “Actually, these are THE classic pots for jam making. Once the fruit has been combined with sugar, it will not react with the copper — in fact, quite the opposite; it does not affect the flavor at all, unlike aluminum and various other metals, and it makes the cooking SO much easier. I can’t recommend it enough; the only thing to remember is, don’t put fruit by itself into a copper kettle, or it will react!”

So off I went to eBay France, which is, as I said, a very dangereuse place for someone like me, and I found this great pan, with a big long copper and brass spoon to match, and it was expensive, but not outrageously so — I clicked PayPal, and six weeks later, look what arrived at my door (along with a very sweet little ceramic candleholder that the seller threw in as a petit cadeau). I was beside myself with joy, and the first thing I did was go down to the cellar and clean out all the frozen plums that have been languishing down there since last fall. We’re so far behind the season this year that there isn’t any new fruit, but as you can see here, I had plenty to fill my gorgeous bassine My Beautiful French Jam Pot I pitted them, and weighed them as they went in, and it was about 20 pounds of fruit. Of course, I forgot that I’d need room for 15 pounds of sugar (I generally go on a ratio of one part fruit to 3/4 part sugar for jam), but with some melting and stirring, it all fit. Then I used my mini-chop to whiz up the zest from four lemons, and a big chunk of fresh ginger, which I stirred in as well.

I love love love this pot. Rachel was right — the temperature control is fabulous — there’s enough room with that wide top that it didn’t boil over, and there wasn’t any sticking or scorching. Through no fault of the pots, I did overcook it some — there was so much liquid that came off the plums that I kept thinking I needed to boil it down some more. My mistake — the jam is very thick, almost like a fruit leather, but it tastes great.  The ginger and lemon zest add just the right zing — I’ve been eating it the past few mornings on leftover frozen pecan biscuits (that I made for my Easter party — I got a little carried away and had a couple of dozen frozen leftovers — but they’re great — you can just pop them frozen into the toaster oven and there you go). Anyhow, I’ve been taking a pecan biscuit, splitting it open, slathering it with yogurt cheese and then drizzling some of this jam over the top (a minute in the microwave makes it drizzle-able). Yum.

 My Beautiful French Jam Pot Here are the fruits of my labors. Ten pint jars and a dozen half-pints. Hostess and holiday gifts … and just yumminess on the shelf. Yay. Summer is here. There’s jam to be made and a gorgeous pot to make it in ….

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Straw Mulch

 Straw Mulch I don’t know why it’s taken me five years of gardening in these beds to see the light as far as mulch goes, but I’m a convert. I mulched the tomatoes in the new beds first — it gets really hot against that fence, the remote thermometer routinely reads in the high 90s and 100s during a sunny afternoon, and tomatoes don’t like to have hot feet. So I mulched with a couple of inches of straw. I was shocked at how effective it’s been. Even with the recent hot weather I’m only having to water every couple of days (we’ve also been getting some evening thunderstorms which help — non-chlorinated water is so much better). I am growing what looks like a small crop of wheat from seeds in the straw, but wheat has shallow root systems, and I’ll turn it under as green mulch later.

Since the tomato beds are doing so well with straw mulch, I figured I could use it in the other beds as well. At first I just mulched around the established plants, and left those areas where I was waiting for seedlings bare, but yesterday I noticed that the basil I’d seeded in the tomato beds was coming up through the straw, and was also germinating better in those parts of the other beds where there was some mulch. It must be because the mulch holds in the water, and keeps the little seedlings from burning up. We went directly from being too frozen to work the soil to high 80s and 90s in the middle of the day, so it’s always a challenge around here. So yesterday’s experiment was to mulch everything — a thin cover where there are seedlings coming up, and thicker around established plants. Its so dry here that I don’t have to worry about mildew or mold, and I like the straw. It’s pretty. And easy to compost later. And cheap — even at full retail at the feed store, a bale of straw is only $3.50. So this year, it’s lots and lots of straw mulch …

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Rodeo Slack

Independence Day is a three-day event here in Livingston, and the centerpiece is the Livingston Roundup Rodeo. There are so many rodeos in this part of the country over the holiday that they call it “Cowboy Christmas” — most of these riders will do two, three or four rodeos over the weekend chasing the bonanza of prize money available that might just get them through the rest of the season. It’s easier for the rough stock riders (bucking events) to do a lot of rodeos because they don’t have to haul livestock with them — often three or four guys will hire a small plane to hop between Livingston, Red Lodge, Cody, Great Falls. But the folks who ride timed events, team roping, bulldogging, barrel racing, tie-down roping, they have to haul their horses with them, and so, many of the top competitors in the timed events show up in Livingston the day before the rodeo for the Slack Competition.

I have no idea why it’s called the Slack, but it’s my favorite part of the rodeo here. For one thing, it’s really just rodeo people in the audience, and as I said to the nice group of roper guys I wound up sort of sitting with (listening to them bitch about their wives was pretty amusing), it’s the only time I get to really watch without having to explain what the events are, or that the calves will really be all right. None of my friends here really grew up around horses, and none of the people with whom I’m going to the rodeo tonight (to hear our Sophie sing the national anthem) or on the Fourth really follow rodeo at all. To them it’s a strange, and possibly barbaric form of entertainment and a lot of them are really just there for the social scene and the fireworks afterwards.

I’ve written before about how rodeo was a thing that Patrick and I did together, and it’s always difficult to be there without him. I got a little teary sitting up in those bleachers by myself, but after a while, as I wound up surrounded by that group of ropers, as I watched the little kids running up and down the bleachers like Patrick and I did during our childhood at horse shows, as we all watched Trevor Brazil, who is leading the standings for all-around champion this year, sign a hat for one of those kids (a kid whose ears seemed to be the only thing keeping that hat above his eyes), and chat with some of the older guys in the stands, as I sat there and ate my hamburger, and had a drink, and watched a lot of very good roping, and bulldogging and then some barrel racing, well, it felt okay. The last couple of years I’ve gotten too sad, and I’ve had to leave, and it makes me mad because I really like rodeo. I’d still rather not be there by myself, but this was the first year I had a good time. It was an odd good time, but the ropers were nice, and explained to me why they don’t like roping in our arena (something about how there’s not enough room, and when they push the calves out of the chute they tend to drive them over into the corner). It was companionable, and fun, and although the bucking events are spectacular, and exciting to watch in their own right, it was fun to watch the timed events, which take a whole different set of skills while surrounded by folks who don’t just think the timed events are the boring filler between the bucking events, to be surrounded by guys who frankly, would rather be out there in the arena than sitting up here in the stands.

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