I’ve finally accepted I don’t handle big, celebratory life events like most people. So I wasn’t jumping up and down excited the day we got the keys to our new house. Actually, I was wishing it would go away, the moving, the moving-on from the town that is home and the many special places there that I consider mine. My high school students asked my age the other day, and when we started talking about it, I shared how I won’t consider myself “grown up” until I reach 30. They laughed at me but were also surprised because as teenagers eager for freedom, they think becoming grown up happens at the exact turn of the clock to 18. Moving on from Corvallis means much to me for so many reasons, but at the bottom of it, it is the place where I’ve done all my formative growing up, where I belong to and am invested in the community, where my work is, and many individuals have shaped my life perspective.
William’s grandma accused me of not being very happy about the new house over the Christmas holiday. I explained it away with, I’ve only been in it once so it’s a little difficult to love yet, but I was well aware my lack of enthusiasm went deeper. Since then, many people have asked me if I love it and I can tell by their tone of voice that my honest response will burst all their happy-for-us excitement. Ultimately, loving a place (or person) comes from deeply knowing it, and this little space and I are only just getting acquainted. So no, I do not love it yet. But knowing we were eventually moving, I prayed about it for a long time. Finally, just a few days before William brought up the idea of purchasing instead of renting, I felt the peace with relocating that I had been asking for. Later, a couple days before we got the keys, I felt very strongly that there is work for me to be done in this new place, that He is calling us to Eugene for a reason, that it is okay to have little clarity right now.
A week and a half in to being a Eugene resident, I told William, I’ve skipped straight to the angry stage of culture shock with this town. I prefer a community a little smaller, a little less busy at 5:57 am, a little friendlier to my idea of getting across town, a few less barking dogs in our neighborhood, and many more cats(!). I was complaining, irritated, and aware of it. In other words, I was adjusting.
I have still to figure out which will be “my” grocery store, where I will enjoy running on a regular basis, how to take all the quiet(er) little shortcuts to where I am going. And I’ll have to meet and make some new local friends.
Corvallis taught me these things take time. But even though I’ve felt a little upended this last month since moving, I’m diving in to learning this community in the ways I tend to, with running and with food:
A couple weeks into the relocation, I was out running out at the edge of Alton Baker Park, near where the river gets a little wild and Eugene becomes Springfield. I remembered being on my pony, Angel, back at the ranch, about a mile from the house, on the road between the creek and the calving shed. I was around nine years old.
I remember leaning forward over Angel’s neck, letting the reins out, the hairs of her long mane tangling into mine, and feeling her fly, as fast as her legs could carry her. And I remembered that wild, heady freedom that a nine-year-old feels, completely absorbed in that moment, no fear, no coulds, shoulds, if-thens, but just there, all there in that rush, that moment, going as fast as we could go.
I relived that memory a moment and then I turned to run back towards home and my car, and my nine-year-old self and Angel faded behind me.
Back at that exact same spot a couple weeks later, the memory came back, just the same as before, unexpectedly, as if waiting for me. And then I connected the dots. So that’s why I’ve been running all these years, I thought. That’s why I love running fast especially. Perhaps I’ve been searching for that part of me I experienced with Angel all those years ago, that wild, carefree little girl who wasn’t afraid to go all out and live.
And then I smiled. This little city and I will get along just fine, I thought. There will undoubtedly be some growing pains, and I do miss the comforts of home in Corvallis, but I can tell there will be good things for me here.
So when friends ask, do I love the new house? my answer will likely continue to be hesitant. I don’t know that I will ever love the house, as I’ve never grown too attached to a building before. But I do get especially attached to places. And I’d like to tell them, in time, that I absolutely love this new place.
Broccoli, Collards + Kalamata Salad, serves 4-6
inspired by Sara’s Emerald Salad
William is on a broccoli kick lately. He asks for broccoli in everything. I had no idea he is partial to this vegetable until now, but glad I am because our school-garden-broccoli was such a success last year and I’m now planning on upping my broccoli-growing game in our new home garden this spring. Planning has already begun!
2 lbs. broccoli
1 large red onion
3 Tbs. extra-virgin olive oil, divided
zest of 1 orange
3 cloves garlic, minced
1 tsp. salt
1 tsp. ground black pepper
3-5 cups collard greens (or other winter greens), thinly sliced
red pepper flakes
3 Tbs. orange juice
1 small handful flat-leaf parsley
¼ cup kalamata olives, sliced
¼ cup toasted hazelnuts, chopped
– Preheat the oven to 425 degrees F.
– Chop the broccoli into 2-inch pieces; include the stems but discard the large, tough ends. Roughly chop the onion into large pieces. On a large bar pan lined with parchment paper, mix the broccoli pieces, onions, 2 Tbs. olive oil, orange zest, garlic, salt, and pepper. Once all the vegetables are nicely coated, roast in the oven for about 20 minutes, until the broccoli is starting to brown on top. Rotate the pan or stir halfway through.
– While the vegetables are roasting, remove the tough center stem and thinly slice the collards. Put them in a large mixing bowl. When the vegetables are roasted, pour them atop the collards to soften slightly and give the mix a good stir. Add the orange juice, pepper flakes, remaining tablespoon, if necessary, and toss with olives, parsley, and hazelnuts.
– Serve warm or chilled.
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