Seasons
Seasons of the year: spring, summer, fall, winter. And seasons of life: sister, daughter, aunt, mother, grandmother, great-grandmother.
Both arrive and leave before you have chance to notice. You never imagine that all this is going to change soon. Day by day it’s the same, and then you wake and it’s all gone and different and some pieces look familiar, but mostly not.
Last night I became an aunt. My sister a mother. My mom a grandmom. My grandmothers great-grandmothers.
My family is four sisters spread over an eight-year span. I’m the eldest. Sisters are a beautiful, difficult, impossibly rewarding thing, let me say. As we age the changes in our relationships are subtle but apparent. I’ve grown to appreciate more these women who are me slightly rearranged. I try harder to do good by them, knowing they will be with me all my life, friends unconditionally. Like no other, they have known me all my days, they have seen me through every season.
At moments it is so hard, being physically separated from my three sisters, who are together in Windsor. So much of the time I am jealous of them there, me here. I imagine them growing close, sharing days, living perfectly well without me. They live perfectly well without me. But proximity does not make family. Soon, Niki will head to university, Melina too. Less soon, we will each have families – whatever forms these families may take, wherever they may end up – we will gather for births and birthdays and markers of future seasons.
Our labels change and our seasons change.
Fruit trees are harbingers of the fleetingness. Last year, as peaches came and went, and I made peach-ricotta pizza to honour their visit. This year, I walked downstairs to a kitchen perfumed by another summer’s fruit. Knowing I’d soon be in Windsor – to hold a new nephew and to hug a new mother – I preserved them for later, to remember August 7, 2010 as something sweet and new.
Peach-vanilla compote
(Makes about 4 cups)
I am a lazy preserver. I’d rather bag and freeze seasonal excess than get out bell jars and a pot of water big enough to bathe a newborn. So: I used some of this compote from the pan for a sweet-savoury French toast with herbes de Provence. I let the rest cool and ladled it into freezer bags by the cup, to enjoy later.
Ingredients
1 quart peaches (~20 medium)
3 Tbsp water
aromatics to taste – I used 1/2 a vanilla bean, scraped and a piece of cinnamon bark, but lemon zest, dried fruit, almond extract or nutmeg would be nice, too…
In a heavy-bottom saucepan, cook ingredients over medium heat until they reach a consistency you like. Keep in mind the fruit will thicken slightly as it cools. I cook at a low bubble for about 25 minutes until I have something more than a sauce, but less than a jam. Jar and refrigerate for up to a week, or let cool and freeze in one-cup portions to defrost mid-winter, when peaches are far away.
Congratulations again, Maria. To you, to your sisters, to your whole family. Can’t wait to meet your little nephew, soon.
congrats Aunt Maria!
lovely post, it actually made me miss my own sisters.
I only have brothers, but I have found that growing older and them having children have brought us even closer despite us being even further apart, and the times we have together are even more memorable.
Congratulations to you and your entire family. Cherish every moment with him.
Congratulations Auntie Maria
I am an only child and my husband’s only sister lives in Inuvik so our baby will have no “real” aunts or uncles in every day life. It truly makes me want to have more children so that we can grow our family and create that 
Aw, thanks everyone. I meet him on Saturday, and I’m just emotional about the whole thing. He’s a beautiful baby. I never imagined I’d feel so blessed with life. <3
Angie – patiently awaiting your little one! Hope s/he arrives soon, healthy and safe. You will make such a wonderful mom. xo
[...] Method In saucepan, combine cranberries, sugar and water. Cook over high heat, stirring frequently and scraping down sides, for about 10 minutes, until mostly cooked down and glossy. Reduce heat to medium and add raspberries. Continue to cook, stirring frequently, until the raspberries break down, about 5 minutes. When it’s ready to remove from the heat, the mixture should be a very loose jam consistency. It will firm up as it cools. If using the same day for shortbread filling, let sit at room temperature until ready to assemble. If using as jam, store using a sterile canning or freezing method. [...]
[...] Seasons (August) Both arrive and leave before you have chance to notice. You never imagine that all this is going to change soon. Day by day it’s the same, and then you wake and it’s all gone and different and some pieces look familiar, but mostly not. [...]
[...] with the birth of my nephew back in August, I changed a little. I love this little being with all my might, in an unexpected [...]
[...] more ideas for fresh peaches: anthimeria.com/2010/08/08/seasons/ anthimeria.com/2009/08/16/peach-ricotta-pizza/ This entry was posted in Cream Peach Dessert and [...]