Tuesday Tea – Summer Daze Teatail

April was a busy month as I prepared for my book launch celebration for my novel, Realm. With that being said, I didn’t have the opportunity to write a post for Tuesday Tea. I’m hoping that today’s will more than make up for that.

Oolong is one of my favorite teas, and Tie Guan Yin oolong presents the perfect base for Ohio Tea Co.’s Cucumber Lime Oolong. If you’re not familiar with Tie Guan Yin (also written as Ti Kuan or Ti Kwan), apparently, it is the most famous, tastiest, and rarest of Chinese teas. The name translates to Iron Goddess of Mercy, which makes me like it even more. These days it’s only lightly oxidized making it closer to green tea than black tea. It can be roasted or unroasted.

Tie Guan Yin paired with freeze dried cucumber and natural flavor produced a scent combination that inspired me to go straight to icing this beauty. The mention of limes and cucumbers, two items I’ve only ever eaten cold, made me think of all things cool and refreshing.

I didn’t want to stop at simply icing it, however, and I quickly worked it into what I call a teatail, i.e., a cocktail made with tea. Follow the directions below, and you, too, can remain cool, calm, and relaxed for the hot summer days just around the corner.

Summer Daze Teatail

6 c fresh water

6 t Cucumber Lime Oolong

1 ½ c raw sugar

1 c fresh water

Hendrick’s Gin

Bring the water to 180° F in a stainless-steel pot on the stove. While the water heats, measure out the oolong into a large, mesh tea ball. When the water reaches the appropriate temperature, place the tea ball in it and cover the pot with a lid. Remember to turn off the heat below the pot (gas stove) or remove it from the burner (electric stove).

Allow the tea to brew for six hours, during which time it will also come down to room temperature. You may swirl it gently, otherwise do not remove the lid from the pot. The long, undisturbed brewing time ensures the tea is strong enough to stand up to the liquor you will add later without being bitter.

While the tea is brewing, add the raw sugar to one cup of water in a stainless-steel pot and stir to combine. Bring the mixture to a boil over a medium-high heat, stirring gently, until a rich syrup has formed. Cover the pot with a lid and allow the syrup to cool to room temperature. The syrup can be stored for up to a week in a sealed container in the refrigerator.

When the tea has brewed, you may swirl the tea ball once to ensure evenness of color. Remove the tea ball and discard the expended tea. Do not press out the leaves into the brewed tea. Pour the tea into a glass pitcher and place in the refrigerator until the tea is completely chilled.

To prepare:

You can perform a dry shake with a cocktail shaker if you choose. I recommend Viski products as they are quality and a great place to start building your personal bar. You can, however, achieve the same results, which is to thoroughly combine the Hendrick’s and chilled syrup, using a glass and a fork.

Measure 1 oz. Hendrick’s gin into a cocktail shaker or short glass. Add ½ oz. of the rich syrup. Shake or stir until the liquor and syrup are completely combined. Set aside.

Choose a glass tumbler that is at least 12 oz. in size. Add four to six ice cubes depending on the size of your glass. Pour the chilled Cucumber Lime Oolong tea into your glass to within one inch of the rim. Top with the Hendricks/sugar mixture. Stir gently and sip yourself to contentment.

Enjoy!

Tuesday Tea – Kanchanjangha Noir

Many, many cups of tea went into the creation, production, and publication of my novel, Realm. And even though I’m a published author now, I’m not so haughty as to not be able to chat with my friends over a cup of tea. After all, the purpose of Tuesday Tea was to stay in touch with followers, to remain approachable and grounded.

Kanchanjangha Noir—the name just sounds exotic and is fun to learn how to pronounce—is my newest acquisition from Ohio Tea Co. I enjoy black tea, and this beauty from Nepal does not disappoint.

A deep inhale of the tea leaves provides one with the heady aroma of mild cherry tobacco and an earthiness that leans toward floral more than grass or soil. One teaspoon of tea steeped for five minutes in eight ounces of water brought to 200° F delivers a vibrant cup of tea that is deep red-gold in color. The fragrance of the brewed tea is softly fruity, and the taste is dried cherry, raisin, and cocoa on the palate.

Kanchanjangha Noir is a zesty tea with extremely low astringency. In fact, I didn’t find it to be acidic or bitter at all. A sip finishes on the dry side, although it didn’t leave my mouth feeling tight, and the tea drinks clean and brisk in that the flavor didn’t linger. As usual, I enjoy it without cream or sugar so I can experience the full flavor of the tea leaves in all their glory. I’m looking forward to trying Kanchanjangha Noir iced this summer.

If you’ve had this lovely tea, let me know in the comments how you drank yours.

Tuesday Tea – Sticky Rice Puer

I’m so excited to share today’s Tuesday Tea with you because 1.) it has a delicious, complex flavor profile, and 2.) it’s perfect for Valentine’s Day.

Whether you’re spending the holiday with your honey or rockin’ the day solo, do yourself a favor and splurge a titch on the gift that is Ohio Tea Co.’s Sticky Rice Puer. Even the packaging is elegant with a picture of heart-shaped sticky rice on a delicately flowered plate. But what’s inside the packet is the best part.

Sidenote: Apparently, there are several different spellings of pu’er, puer, pu’ehr, but so far, they’ve all been pronounced the same way. A tea sommelier or knowledgeable tea shop owner/staff member will know what you’re looking for.

Never having tried puer, I started with a one-ounce package and was pleasantly surprised when the staff weighed out a generous quantity of gold foil-wrapped tea pucks. They’re classy and adorable at the same time, kind of like a tiny tea treasure.

Sidenote: My puer is approximately ¾” in diameter, and while research has revealed that the larger offerings of puer are called a “cake,” mine are tiny, so I’m calling them pucks, probably much to the horror of tea and/or puer aficionados everywhere.

Per instructions printed on the packet, I heated my water to 212° F for brewing. While the water heated, I wondered how much the now unwrapped puer puck lovingly placed in my small tea ball would expand during the brewing process. After three minutes (also per instruction), I can report that the entire small tea ball was full of puer.

I had a feeling the tea would expand quite a bit, so I took a chance that first brewing and used an insulated mug that held two cups of water. I was rewarded with a deep mahogany tea with an aroma exactly like sticky rice. It smelled delicious, but as good as it smelled, the flavor was even more of a thrill.

As expected, sticky rice was the initial taste on my palate, but then this amazing tea progressed through a multi-faceted change from first sip through swallow to lingering flavor on my tongue. I can only describe it as rich and earthy with fresh and mellow mushroom notes, sweet and light tobacco, and enduring sticky rice. I was in love with this tea.

Sidenote: Don’t talk yourself out of this tea if you’ve had a bad experience with actual mushrooms or convinced yourself that you don’t care for them without even having tried them.

Next, I experimented. Step one was to see if I could obtain a satisfactory second brewing out of all that lovely tea. Yes, it’s possible with the same quantity of water but for an additional two minutes of brewing for a total of five. In this case, the sticky rice flavor took a back seat to the other flavors but was present after swallowing. Still delicious, just a changeup in delivery of taste.

Step two involved heating four cups of water to 212° F and brewing for five minutes with my puer puck in my large tea ball. This was optimal in flavor and color, but I learned that I need to keep the second half of my tea in an insulted mug or thermos so it stays hot. Although, I will say that puer drinks quite nicely when cool. So far, I haven’t experienced any bitterness with longer brewing or resting times.

For step three, I acted upon something one of the ladies at Ohio Tea Co. mentioned, and I tried my puer (brewed by Step Two directions) but added sugar and cream after brewing. I used whipping cream because why not go all the way with splurging? I stirred in raw sugar and warmed my cream so that it didn’t reduce the temperature of my puer.

I don’t normally drink tea with cream or sugar, and, in my opinion, the puer doesn’t require either, but oh . . . my . . . gosh . . . talk about delicious. I know I’ve called other teas “dessert in a cup,” but cream and sugar turn Sticky Rice Puer into rice pudding in your mug. I kid you not—the sweet rice flavor bursts through, the creaminess accentuates the tea, and all is right with the world when one consumes it this way.

But wait–there’s more! Sprinkle a little cinnamon across the top of your creamed and sugared Sticky Rice Puer, and you’re in Heaven. The other flavors are present in a much more subtle way, so I suggest building up to cream, sugar, and cinnamon in your Sticky Rice Puer so that you, too, can decide which brewing works best for you. Although, I won’t be surprised if, like me, you fall in love with this tea in every version presented here.

In closing, there is much about puer that one can research. My goal was to simply introduce you to puer, if you haven’t already tried it, and spark your interest in learning more about it for yourself. Now I must hasten to Ohio Tea Co. for more Sticky Rice Puer before everyone reading this post scoops it up.

Let me know in the comments if you’ve tried puer and how you enjoy drinking it. I look forward to hearing from you.

Tuesday Tea – Roasted Chestnut

This post should have been written during the holidays because that’s exactly what the tea I’m going to share tastes like, the holidays! So, forgive the hecticness of said season and the tardiness of today’s Tuesday Tea. The good thing is that it’s never too late to enjoy a cup of Roasted Chestnut from Ohio Tea Co.

I discovered this tea about two years ago, and it became a staple in the Gibson household. I recently introduced my husband to Roasted Chestnut to help with his efforts to wean himself off copious amounts of coffee. It is now his favorite go-to tea, and while I prefer to drink it black, he loves to put cream and a little raw sugar in his. Either way, this tea is dessert in a cup without being overbearing.

I believe that last detail is another reason why we’ve fallen in love with Roasted Chestnut. The rich flavor is natural on the tongue instead of sickeningly artificial. Drinking it is so satisfying that it keeps us from nibbling sugary sweets high in fat and calories. Furthermore, it’s perfect with a meal or on its own.

The aroma of this “premium Ceylon black tea flavored with roasted chestnuts” wafts out of the packet upon opening and instantly puts one in mind of caramels with nuts and butterscotch candies. Roasted Chestnut brews up a beautiful, deep mahogany red at 212° F for 4 – 5 minutes, and the taste is beyond compare. Neither flavor nor scent diminish throughout the drinking experience.

If you aren’t already familiar with Roasted Chestnut, indulge yourself today by heading over to Ohio Tea Co. to purchase some. Touring their shop is great fun (you can preview the scent of the teas and shop all the great tea paraphernalia), but if travel isn’t an option, don’t despair. The Ohio Tea Co. website provides an amazing shopping experience with detailed descriptions of the tea as well as reviews to assist with your selection.

Let me know in the comments if you’ve had Roasted Chestnut, and if so, how you prefer it: black or with cream and sugar.

Tuesday Tea – Banana Bread

Perhaps it’s because this is the busy week of Hanukkah, perhaps it’s because I’m enjoying a cup of this delicious tea right this moment, but whatever the case, Tuesday Tea is coming to you late in the morning, but at least it’s coming!

What could be better than the delicious aroma of freshly baked banana bread permeating every nook and cranny of your home? How about your hands wrapped around a warm cup of Banana Bread tea on a frosty winter morning?

Thank you, Ohio Tea Company, for offering this beautiful, fragrant tea that serves up as comforting and delicious as the familiar baked good. There’s nothing artificial tasting about this brew composed of honeybush tea, apple pieces, cinnamon, cocoa nibs, natural banana flavor, natural chestnut flavor, and marigold flowers.

It’s lovely in the tea ball and equally gorgeous in your favorite teacup or mug as it brews up a pleasant shade of mauve. This caffeine-free herbal infusion is similar to rooibos, although I found the honeybush to be a shade milder but no less tasty. It also lends itself well to blending with the other ingredients.

The best part about Banana Bread tea is that it satisfies one’s craving for dessert, and in this season of over-indulging in too many sweets, this tea is a lifesaver. What’s more, it takes far less time to make a cup of tea than to prepare and bake loaves of banana bread. I find that detail comes in handy when you receive unexpected guests and have nothing to serve them in the way of dessert.

I haven’t done this yet, but I imagine Banana Bread tea would be well received at a tea party, especially when paired with shortbread for dunking. The flavor focal point becomes the tea instead of the food, and it elevates tea to a new level instead of presenting it as the usual accompaniment essential for a tea party but often overlooked.

I enjoy this tea without sugar or cream, but if you decide to include one or the other or both in your cup, please let me know how that worked for you. Also, I’m interested in balanced pairings, so do be sure to let me know what you served with Banana Bread tea.

Tuesday Tea – London Fog

This month’s Tuesday Tea features London Fog. “But that’s ice cream in the picture,” you say. Why, yes, Observant Reader, it is, and it is no less delicious just because it comes in a cone instead of a cup.

Shout out to Therapy Ice Cream & Coffee Bar in Akron, Ohio, for featuring some of the best ice cream I’ve ever tasted. They purchase their flavors from Chocolate Shoppe Ice Cream, an award-winning company out of Madison, Wisconsin. If you’ve never enjoyed Chocolate Shoppe’s works of art, you’re in for a real treat. Their single flavors and flavor combinations are a huge cut above what I’ve previously encountered at ice cream shops, and you’ll find yourself wanting to indulge in all of them again and again.

I recommend starting with London Fog. This is the first time I’ve seen a tea other than green tea featured as a flavor. Of course, Earl Grey’s signature bergamot appears in the ice cream, but while it’s present, the pungent citrus is mellowed by the addition of vanilla and lavender much the same as in the hot beverage, London Fog.

If you’re skeptical of lavender, because it is a highly aromatic and almost camphorous herb, you’ll be pleased to know that it isn’t too flavor-forward. And the vanilla, which is unfortunately often thought of as plain, isn’t lost in the combination. Rather, all three are well blended, so each cool, creamy lick of London Fog ice cream is equally satisfying.

There was something incredibly fun and slightly scandalous in getting to eat my tea from a cone instead of delicately sipping it from a cup. I imagine London Fog is the sort of flavor a young Queen Elizabeth II would have enjoyed. I’ve already been for several servings of London Fog, but I think I need some more Therapy and soon!

Tuesday Tea – Black Knight

Don’t you love discovering treasures in unexpected places? I know I do, and that’s exactly what happened to me while walking around a local flea market one day.

Probably second only to books, when I hear the word tea, my ears instantly perk up. So, when I heard the owner of Rusted Leaf Tea Company talking about the loose-leaf blends he creates, I made a beeline for his table.

Allow me to paint a picture for you. Imagine a husky, bearded gentleman wearing what I believe was a Celtic-patterned t-shirt, sporting longish hair, and displaying a passion for tea that lit up his face. I try not to stereotype people, but I must admit, he wasn’t what I expected in a tea seller. And I feel just terrible that I didn’t get his name, so I’ll blame it on my own enthusiasm.

My excitement heightened as he described the ingredients in his proprietary blends and, thrill of thrills, allowed me to enjoy their aroma. He had a little tin with a clear top for each tea so one could see the mixtures and inhale the scent of each delicious concoction. It was difficult to decide, but I settled on Black Knight, and I’ll admit it was in part because the name is just so cool.

Black tea, raspberry leaf, and tarragon make up the ingredients, and in the bag, they smell sweet, fresh, and mildly minty. This last detail is from the tarragon which I love as a seasoning in beef dishes but came to adore in my hot tea. I learned a long time ago that mint teas are not my thing, but tarragon is obviously mint’s close cousin with a sweeter, less bitter personality. I was in love with the flavor that didn’t overpower but left my palate with that cool, minty sensation. Also, Black Knight didn’t require any sweetener or cream, but if you try it that way, let me know how it worked for you.

Make sure your water is quite hot for brewing this beauty. One teaspoon of the blend is perfect for a twelve-ounce serving. I found a four-minute steep with an additional minute to swirl my tea ball around the cup delivers a bright, bracing beverage that is perfect any time of the day. The tea is deep mahogany in color and tapers to a lovely green/gold near the edges. The aroma when brewed is that of a freshly mown field with stacks of moist grasses drying in the sun.

Prior to using, a quick fluffing with a fork will keep the settled ingredients well blended in the bag. I suspect Black Knight would make a delicious s iced tea, so if you try it, let me know in the comments how you enjoyed it.

Rusted Leaf Tea Company strikes me as a fledgling company since they are on social media but, as of this posting, do not have a website. Still, Rusted Leaf has much to offer, and I wish the company well and encourage you to seek them out.

Is #TBT Still a Thing?

I usually come late to a trend because I’m off doing my own thing. It’s not because I’m an amazing trailblazer but more because I’m in my own little world.

Still, #TBT crept into my peripheral social media vision, and while it was cute at first, I soon found the trend annoying. I played along a few times when tagged in various games, but I rarely finished.

So here we are, eleven years after the first use of #ThrowbackThursday according to Time, and I still don’t participate in the trend. Until now when I started thinking how can we use #TBT for something worthwhile?

Rather than share a picture of me from kindergarten with my barrettes sliding down my hair and what my husband refers to as my shifty smile, I decided to dig up some of my past writing. That’s what I do, so why not reveal a picture of myself through my chosen art form? So many authors have claimed that they don’t write themselves into their work, but that’s simply not true. We’re in there, somewhere, somehow.

My first goal is to catch the interest of Facebook friends by reposting some of my initial pieces. I won’t share all of them because a few are cringeworthy. Still, one can find them, which is my second goal of encouraging readers to poke around at HL Gibson, Author, especially under the Read & Relax heading where you’ll locate my short stories and flash fiction. If you want to find the dirt, you’re going to have to dig.

My third and most important goal is to draw out other writers. We need to build the writing community, so let everyone know where you can be found. The fourth goal in this process is to give permission to those reading my work to leave feedback. Dear Reader, you never truly needed that permission in the first place because if my writing is out there, it’s understood that feedback is desired, required even. It’s what writers live in fear of and crave at the same time.

Keep in mind that you don’t have to be a writer yourself, but since you do have an opinion, please express it. Be kind and constructive, refrain from insult.

Some in my writing community will no doubt think I’ve gone mental and/or opened a horrible can of worms with my offer. One writing friend is fond of saying, “Let the blood-letting begin.” While I find his misapplied comment humorous, I don’t believe that’s going to happen, and it certainly isn’t necessary. Still, it’s funny when he exposes his wrist at writing group.

Communication is the ultimate goal here. Let’s have a chat in our 21st century coffee house that is social media. Leave your feedback in the comments section and let’s have a conversation.

Tuesday Tea – Philosopher

Every writer has a favorite beverage he or she imbibes while working through the creative process. Some are famous for partaking of large quantities of their preferred poison. But whether you enjoy coffee, tea, wine, or a stronger spirit, I’m sure you would admit that you’re not at your best until a cup, mug, glass, or tumbler of your chosen libation is coursing through your veins.

For me, that magic elixir is a large cup of tea. I’ve become a fan of loose-leaf teas and purchased stainless steel tea balls in single cup size and teapot size. I’m always on the lookout for my next favorite tea, and Philosopher from Gnat and Bee is the latest winner.

I love black tea, and as a black tea blend, Philosopher instantly caught my eye. What drew me in was the description: dark and earthy with chaga mushrooms for pensive mornings or afternoons. Isn’t that perfectly charming! It’s as if it was made for writers who stare out the window, seeing nothing before their eyes but everything about the scene taking place in their mind.

The specific ingredients are Yunnan black tea, Assam black tea, chaga mushrooms, toasted barley, and black peppercorns. The teas, mushrooms, and peppercorns are certified organic, and the packaging is eco-friendly. What’s not to love?

Dry in the bag, the initial aroma is sweet and slightly woody. Don’t inhale too deeply or you’ll set off a round of sneezing from the black peppercorns, although they finish the fragrance with a pleasant zestiness. You won’t taste the peppercorns as much as you’ll experience them as warmth on the backend of your sip. It’s much the same as when you’ve eaten something with a spicy ingredient that you feel in your mouth instead of taste as an individual flavor.

And speaking of flavor, Philosopher tastes like the quintessential tea. It’s what tea is supposed to taste like. It is the pinnacle of teas as far as I’m concerned. I know that sounds vague, so let me see if I can expound upon that description.

It’s smooth and silky, rich and earthy, elegant and unpretentious on the palate. It evokes images a hawk flying on a cloudy day, the sun burning through fog, dew on the grass, and slipping into a warm, dry barn to escape a sudden shower.

Please do not be put off by the presence of the chaga mushrooms, toasted barley, or black peppercorns. If you do not care for any one of these, I promise you will not taste them individually. Gnat and Bee have created a balanced blend that works in perfect harmony.

Water should be hot but not boiling, and brew time is perfect at four minutes of steeping and one minute of swirling the tea ball around my mug. This is, of course, adjustable based on the size of your cup and desired strength. I prefer mine without cream or sugar because I want to taste the tea itself. If you try it with one or both, please let me know in the comments how that worked for you.

Once brewed, the aroma becomes mild tobacco and sweet leather, the color is deep mahogany.

I hope you try Philosopher by Gnat and Bee. Let me know in the comments how their marvelous tea influenced your own pensive morning or afternoon.

Photograph

Zara wrenches the key from the lock as she pushes the door open and calls, “Jan, where are you?”

A feeble voice from the bedroom replies, “In here still.”

“How pathetic,” Zara mumbles.  She slams the door shut with her foot and tosses Jan’s spare keys on the countertop.  Six plastic shopping bags, two to an arm and one in each hand, cut into the sleeves of her jacket and across her palms.  She hoists the bags upward with a groan and deposits them beside the splayed keys.  A quick survey of the apartment reveals that Jan hasn’t made much progress in the hour Zara has been gone.

“Oh, hey…you brought food,” Jan says.  “Thanks.”  Her slippered feet scuff the hardwood floor as she shuffles into the living room.  She wears a nappy, pink robe over the faded Superman t-shirt and sleep pants Zara found her in that morning.  A black and white photograph in a silver frame rests against her chest, safely embraced within her arms.

“I thought we agreed you’d start clearing out Jay’s stuff while I was gone,” Zara says.  She shoves perishables on the refrigerator shelves, cans and boxes in the cupboards.  Then she turns her attention to the newspapers and magazines strewn across the coffee table, couch, chairs, and floor.

“You don’t have to do that,” Jan says when Zara scoops up a stack of Jay’s photography magazines.

“Yes, I do.”

“No—you really don’t have to do that.”

Panic and annoyance strain Jan’s voice.  She abandons the photo on an end table to follow Zara to the garbage shoot in the hallway.  A brief wrestling match ends with the magazines scattered across the hallway floor.  Zara plants balled fists on her hips and taps one Christian Louboutin; the red sole is soundless on the sculpted carpet.  Jan cannot look at her best friend when she stands with the magazines clutched to her heart.

“I’m not ready to let this stuff go yet,” she offers as an apology and walks back to her apartment.

Halfhearted attempts at straightening no longer appease Zara, and she knows it’s time to confront Jan.  She lures her friend’s attention by sitting on the couch with legs crossed, arms folded.

“I thought you said we should get busy cleaning,” Jan says.

“It’s past the time for cleaning, Jan.  We need to talk.”

“It’s too soon.”

“No, it’s been three weeks since Jay left you for his assistant, Chrissy, and in those three weeks you’ve allowed your life to—I don’t know—something between fall apart and explode.”

“Are you judging me?  How can you expect me to deal with this right now?  I didn’t think you’d be so cruel.”

“Oh, spare me.  Just because everything in your world is going to hell in a handbasket doesn’t mean it’s affected everyone else.  I haven’t changed, and for that you should be glad.”

Shock etches Jan’s face, drawing her brows downward, and she says, “Damn, I admit I was just trying to buy some time, but you really are being mean and hurtful right now.”

“You need me to play it straight with you,” Zara says, punctuating the air with a condemning finger.

Jan knows this to be true.  She crumples into an armchair, still holding the glossy magazines.  Emotions sting her eyes.  She sniffs hard to keep from sobbing and pulls a wadded tissue from her robe pocket to dab at the wet trails on her cheeks.

“I’m just so embarrassed.  In front of all my friends and family.  My co-workers even.  For something like this to happen.  I mean…no one—no one—saw it coming.  Least of all me.”

Zara remains seated, aware that this little outburst confession is Jan’s way of softening up the other person thereby distracting them from what needs to be dealt with.  It would be so easy to slip into the crowded space of the overstuffed armchair and wrap her best friend in a hug.  But then Jan would never get out of Jay’s old pajamas and on with her life.

Instead, Zara claps her hands with a slow, rhythmic beat.  Twenty claps before Jan bursts out, “Okay—fine!  What the hell do you expect me to do?  You’re so smart?  You have all the answers?  Well, I’m listening.”

“Getting pissed off about this is a start.  At least I know you’re still alive, that there’s a hot-blooded woman in there.  You used to be so strong—”

“I am strong, Zara.  I’m just tired.”

“Yes, well, stewing in your own misery isn’t the answer.”

“Then what is?”

“Tell me something, Jan.”

“What?”

“How is it that you can wear his pajamas and sulk around this apartment all day, holding photographs that he took in Hawaii and act as if Jay’s not the reason you’re so miserable?  I mean, he up and left you in a single, freakin’ day!  Who does that?”

“Obviously Jay does.”

Zara startles when Jan bursts out in maniacal laughter.  She uncrosses her arms and leans forward, ready to catch her friend if she starts running and shrieking hysterically, which is exactly what Zara expects from her friend right now.

“Oh, oh my god…how did I fall to such depths?” Jan asks through laughter and tears.  “And don’t even think of saying this isn’t my fault.”

“It’s not your fault.”

“Yeah, well, maybe Jay leaving me isn’t, but allowing myself to get like this is.”  Jan indicates her unwashed, disheveled appearance with both hands.  The magazines fall from her lap as she stands, spilling into the piles at her feet.  “You know what’s been on my mind today?”

“What, honey?”

“Will that bitch show up at Jay’s funeral or will she be granted calling hours of her own?  You know, like when feuding families host separate baby showers or something?”

“Oh, Jan…”

“Now that his body washed up on shore, it’ll be sent back to me.  The wife.”

“Do you need me to go with you to identify it?”

“No, his brother flew down to Cozumel to do that.  Then there was a bunch of paperwork, and the authorities acting all superior because Jay’s brother is American, and finally they cleared the body for shipping.  So much for their Caribbean vacation.”  A derisive snort is on the cusp of more crazed laughter, but Jan reigns in her emotions.  “The body.  Because that’s all Jay is anymore.”

“I guess what I don’t understand is why you aren’t furious with him for what he did.”

“You want me to hate him, I know you do, but I can’t, Zara.  There wasn’t enough time for me to become angry with Jay as the cheating husband.  He left me on Friday and died on Monday when his boat capsized in a storm.  For me, he was still the man I loved, the man I married.  Does that make sense?”

“I suppose so.  No, not really.”

“If he hadn’t drowned in that storm, if he and Chrissy were still touring the world and taking gorgeous, award-winning photographs for prestigious magazines a year from now, then yeah…I’d be looking at this from a whole different perspective.”

Zara sighs and tosses her head from side to side.  She still cannot comprehend Jan’s passivity, but she hopes to give the appearance of understanding.

“All right, then.  The order of the day is to find a new perspective for you,” Zara says.  “One for you, about you.  Okay?”

“What does that mean?  I’m still not quite ready for any major changes.”

“The only thing you need to do right now is get out of those smelly pajamas and into a hot shower.”

“That’s it.”

“One thing at a time, Jan.”

“Then what?”

“Then we’ll see about getting some orange juice—”

“The orange juice turned.”

“How the hell does orange juice go bad?”

“I don’t know, but the last time I tasted it, it was fizzy.”

“That’s disgusting.  Okay, shower first then tea and toast afterward.  One little thing at a time.”

“That’s your big answer for fixing my life?  A shower, tea, and toast?”

“I don’t have the answers for your life, Jan.  You do.  I’m just here to help you unearth them.”

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