The moon always shows its same face to the earth… most of the time, it is never truly full because there is always a bit in our shadow.

Last night, I was driving straight east on Division St. with the moon directly in my sight but way north of the horizon. It looked full to me, as there was a filmy garment of clouds softening its glow… I followed it as if it were my guide, but as I seemed to be drawing nearer, which, of course,  was only an illusion, the clouds cleared and I could see that at about 7:00 if the moon was a clock, a dim shadow lay across its face. It wasn’t full but it was Dee’s birthday and she was turning 70 years of age.

Tomorrow we will see the Full Worm Moon, as it is sometimes called… or it has other names like Crow Moon, Crust Moon, and Sap Moon. But tonight it is Dee’s moon.

I turned sharply to climb the hill at 202nd. St. and wound around the cul de sac filled neighborhood to arrive at Steve and Dee’s doorstep. A party was in full swing. Four of their eight children were there with their children and grandchildren and Dee’s longtime friend Terri and her longtime partner David.

The tables were laden with food and the air was filled with an ever increasing crescendo of voices. Smokers were in the garage or just outside the kitchen door on the patio as darkness fell. The smell of sweet tobacco and marijuana wafted throughout the garden and snuck through the cracks in the doors and windows.

Steve was putting the finishing touches to the turkey gravy and carving on breast and thigh. I added my tamale pie to the myriad of dishes filling the tables. Meatballs, special mashed potatoes with all kinds of cream and cheeses, cakes and pies and bottles of wine, green bean casserole, platters of fresh vegetables and dips and chips make up a short list of temptations.

Dee’s party, it was. She has been a part of our family since I was in my 20s when she and her three boys joined the contiguous family of Steve and his three children. There are two others who have never been a presence in the family, except in our hearts, Steve’s first two sons, so there be eight. So, Dee has been around for a good, long time and has been mother to the many through thick and thin, through feast and famine.

Death is imminent, I am reminded with each birthday that comes and goes. It is certain for all of us, but that awareness may be more so if you are 70. I don’t mean to say that Dee is any closer to the end of her life than anyone because no one knows from day to day how long we have on this earth.

But 70 years of age she is, with all of the joys and sorrows, that were her lot, written in her smile lines and her scars. She has no time or energy for meaningless drivel and drama anymore. You can see the “devil may care” in her eyes; that look makes her more beautiful and charming but occasionally more hurtful to the young.

So, I wrote her a poem to honor her life on this day, her birthday under an almost full moon, and to wish her many more years to be mom, grandma, wife, sister, and friend.

And I offer to you, my friends, my recipe for tamale pie. You’ll love it.

---

Some kind of Poetry… if you will

My sister, my friend, but 70 years have passed.

Your life has never been more than a grain of sand falling through the narrow passage of the hourglass.

Just now, still in your infancy,
Your body, not more than particles of stardust, expands to merge with the unknowable,
Yet, your heart still persists, reaching for the beyond knowing.

My sister, my friend,
Your time of repose has come; that which you seek stands at your door.
There is nothing more for which to strive.
You have nothing more to do.
It is your time of being, of dancing and singing.

---

Karen’s Tamale Pie

 

Ingredients

3 can of beans (I use pinto and black, and of course you can make your own from dry)
1 can of hot green chilies
1 large can of fire roasted, diced tomatoes (not drained)
1 can of corn (drained)
1 onion
1 green pepper (any color would do)
1 bunch cilantro
3-5 cloves garlic
1 jalapeño
1 tsp. chili powder
1 tsp. cumin
1 tsp. salt ( or to taste)
1 tsp. cocoa powder
1 tsp. cinnamon

1 tbs. honey (you could also use date or coconut sugar, maple syrup, agave syrup, etc.)
1 roll of polenta (or make your own; it’s very easy).
1 pkg. of Daiya grated, spicy jack cheese

Method
In a food processor throw in all the fresh vegetables. Use an amount of jalapeño and cilantro to your taste. Pulse to a chunky consistency.

Saute in a dutch oven in water or oil until onions are translucent.

Drain and rinse the beans, then add to the pot with the vegetables. Add tomatoes, chilies, corn and seasonings. Let simmer for 30 minutes or longer for deeper flavor. Let cool slightly. I like to make my chili hours or even the night before I assemble the pie, but it’s not necessary.

Slice polenta roll into rounds. Sprinkle most of the cheese on your prepared chili, then place the polenta rounds on top of the chili. Sprinkle the rest of the cheese over the polenta.

Heat oven to 350°. Place the pie in the oven and bake uncovered for 30 minutes. Cover and continue cooking for 15 minutes more. Check and if the chili is bubbling and the cheese has melted, it’s time to enjoy.

You can top this with any of your favorite toppings, but really, it’s creamy and spicy just like it is