Tag Archives: sisters

One Year Later

Anxiety looks like this:

Three sisters on speaker phone for the hour and a half leading up to The Call, when the doctor will say if the cancer is back or not.

The one-year bone marrow biopsy was done twelve days ago. One sister had a bad feeling about it. One sister had a good feeling about it. But an hour and a half from The Call, everyone has a bad feeling about it.

Two of the sisters are together in a backyard in Chicago. The other sister is in Boston. The two sisters in Chicago sit on the steps facing the backyard with a plate of vanilla wafers, passion fruit curd to dip them in, and toasted coconut flakes. The sister in Boston is also outside in her yard. Her cat is napping in the sun on some rocks. She just moved there, and as the sisters talk, the movers are inside, unloading furniture and boxes, setting up the pieces of her life that have moved so often, and so far, from Alabama to Alaska to Hawaii, from California to Cameroon and then to Madison, where two and a half years of pain and grief have carved something deep into the sisters’ hearts.

If The Call goes one way, a kidney transplant will bring two of the sisters together in a few months. One will give a kidney and one will get a kidney, and it’s strange to say that such an event would be a dream-come-true, the fulfillment of years of crushing disappointment and wafer-thin hope, but it is. As kids, they dreamed of a lot of things–horses and boys, first kisses and beautiful dresses–but getting kidneys wasn’t one of them, so this is a surprise.

If the Call goes the other way, it will be time to face death. They’ve faced it before over these two and a half years, but this time, there would be a finality to the story. There will be no second bone marrow transplant. If the cancer is back, the ending begins.

In an hour and a half, their lives could change forever. It’s a strange feeling, to be a breath away from such a moment. (And is there anything as life-changing as death?) The world feels both a little pretend and a lot lethal. It could crumple like paper, or stab you in the heart.

Erica and I sit in her backyard together, feeling faint and sick one minute, faint and weepy the next, faint and slap-happy after that. We’re killing time with Heidi on speaker phone, because it’s unthinkable to do anything else, to do anything normal, not when we’re this close to the edge. So we start talking about butts. It starts with someone alluding to that classic elementary school math problem. If Train A leaves the station at a velocity of 90 mph, and train B leaves from the other station . . . except trains become asses.

The Eastward-facing ass is traveling at a rate of three knots. What will be the force of its collision with the Westward-facing ass given the wind resistance and relative body mass ratios of each ass?

The asses are soon colliding past each other, breaking the space-time barrier, and time-traveling into the past. Time-traveling asses lead to the collapse of the space time continuum, with pauses in our little armageddon story to remark on the true origins of the Grand Canyon. All of this traveling ass humor is delivered in our “Chicketarian” voice (™) which is a dead ringer for Christopher Walken. We laugh so hard we almost pee our pants. We briefly panic when Heidi gets an incoming call (it’s Dr. Hall! The cancer is back!), but then it’s just prescription refills and we proceed. “As the old proverb says, ‘A greased ass travels fast’ . . .” We laugh and eat wafers and watch Erica’s chickens. One of them digs three holes in the yard. We keep waiting for her to take one of her legendary dirt baths, but she doesn’t seem interested in anything but her digging, with brief interludes to terrorize the other three chickens.

The weather is perfect in Boston and Chicago. Sunshine and a gentle breeze, warm but not hot.

Every now and then we check the time. Fifteen minutes until The Call (will he be late? Do you promise to text right away?). Five minutes. He calls. “Gotta go.” Click.

Erica and I sit on the steps in the shade, the chickens and the sunshine before us. But we can’t remain there. She hops up to do something in the yard, and I compulsively look at my phone.

If she doesn’t text for a long time, that must mean bad news . . .

How long is a long time?

We get a thumbs-up text from Heidi’s husband five minutes in. This seems promising. But still too tenuous. We need more. We are freaking out. We haven’t stopped freaking out for hours.

Heidi calls. There is no cancer.

No cancer.

No.

Cancer.

Ahhh.

All three markers they check are one hundred percent clear.

We don’t have to cry tonight.

We don’t have to rage and fall apart and limp back to our anti-depressants.

We don’t have to plan an emergency trip to Boston because you could never hear the news your sister’s death is imminent and not hop on a plane.

We get to hang up after a few celebratory whoops, rise from the steps, and go back to our days. I log back onto my laptop to check my work email. Erica fires up the sewing machine. Then she goes to get her kids from school and I come back home.

The day is normal.

The sun is shining.

The news doesn’t feel real.

Good news is like that. Anti-climactic. Where bad news is a punch. And after the tortuous adrenaline storms, the horribleness of the punch sometimes fits better than the gentle caress of good news.

It’s a relief . . . but somehow it doesn’t feel as full and as happy as I want it to.

Yet.

That’s okay. I’ll save it like a stone in my pocket and slip my hand against it as the day goes on, feel its edges, feel its weight, feel the warmth of my own hand on its surface.

And I’ll repeat it back to myself, over and over:

That she is not dying. My sister is not dying. Not today.

Perfect Pizza Dough

The quest for perfect homemade pizza dough–I thought–was over. Through a great recipe my sister Erica found on a food blog, I was under the impression that we had arrived. I posted the recipe here and called it a day. And then, Christmas happened . . . and I discovered that I couldn’t have been more wrong.

With all three of us girls staying at my parents’ house, spouses and children included, the burden of cooking couldn’t fall only on Mom and Dad. So just like we’ve done in family vacations past, we distributed days and each couple took a few turns at the stove. Erica and Dave announced that they were making pizza using a new recipe that Erica had discovered here, and folks, this pizza crust blew the other one far, far away. This pizza crust is hereby declared the Winner of Winners.

Erica and Dave are also declared the Winners of Winners.

The crust is chewy and bubbly and perfect. Here it is uncooked . . .

. . . and here it is after about 12 minutes on the pizza stone.

It has to be prepped the day before because it hangs out and rises for 18 hours. But don’t be intimidated by that! It rises all by its lonesome with no effort from you, and the results are so spectacular that even if it did require babysitting during its lengthy rising time, it would still be worth it.

(Speaking of babysitting, time to insert a random picture of me and Alice.)

Top that there with pepperoni if you have a pepperoni-obsessed husband like I do . . .

. . . or spread a thin layer of Boursin over the dough instead of tomato sauce, and toss on some ham and asparagus for a pizza that sends me to the moon.

I will now show you the lore of this genius who crafted the recipe. Jim Lahey, I owe you big time for sharing this with the world.

Ingredients

(Makes 6 pizzas)

7 ½ cups all-purpose flour
4 tsp salt
½ tsp active dry yeast
3 cups water

Making the dough

  1. Whisk together flour, salt and yeast. Stir with a wooden spoon and add 3 cups of water little by little.
  2. Mix dough with your hands and shape it into a rough ball. If the dough isn’t coming together, add 1 TBS of water at a time until it comes together.
  3. Put the ball of dough into a large clean bowl. Cover the bowl with plastic wrap and let the dough rise for 18 hours at room temperature (about 72 F) in a draft free area. The dough should double in size and form tiny bubbles on the surface during this time.
  4. Lightly flour your work surface and dump the dough onto it. Shape it into a rough rectangle and divide it into 6 equal portions.
  5. Taking the portions one at a time, gather the 4 corners towards the center, creating a ball. Let the ball rest on your work surface seam-side down, dust the top with flour, and cover with a damp towel. Let all the portions rest in this way for 1 hour. (To make ahead: you can make the dough up to this point 3 days ahead. Wrap each portion of dough in plastic wrap and refrigerate. When ready to bake, unwrap the dough and let it rest at room temperature for 2-3 hours on a floured surface, covered with a damp towel.)

Making the pizzas

  1. When the dough has 1 hour of rest remaining, preheat a pizza stone in the oven at 450 F in the upper third of the oven. (If you’re using a baking sheet, keep the rack in the middle of the oven and don’t preheat the sheet).
  2. Taking the first portion of dough, lift the dough off the work surface and gently stretch it with your fingers into a 10-12’’ disk, moving the dough through your hands in a circular fashion and letting gravity help stretch it. Take care not to squash the air bubbles inside.

Here’s how I do it, gently pushing the air bubbles towards the edge of the circle:

 

    3. Place the dough on a sheet of parchment paper and gently stretch it a little further. Add desired toppings. (Note: don’t load it down too heavily—light on the toppings makes for a much better pizza.

    4. Slide the pizza still on the parchment paper onto the pizza stone or baking sheet and cook for 10-12 minutes, until dough is thoroughly baked and the cheese is bubbly. Remove from the oven, cut and serve!
    5. Let the pizza stone reheat for a few minutes between pizzas, and repeat with remaining portions of dough.

    Guys, if pizza even remotely appeals to you, you’ve got to try this one! Seriously. Jimmy-boy done did good.

Click here for printer-friendly version: Perfect Pizza Dough