Howdy Folks,

As you may know, my Grandmother died recently, and I was honored to be asked by my family to deliver the eulogy. I share this with you to honor my Grandmothers legacy of love and compassion.

MARGEURITE M. GARRICK 1916-2005


Good morning friends and family. It is my great honor to share a few words about my beloved grandmother Marguerite Garrick. The Garrick, Moase, Hayward, and Roberts families extend their most sincere thanks to you for showing your respects to this most remarkable woman. It is heartwarming to return here, to the parish of my youth, and I can feel the spirit if the great reverend William Egan as I begin my reflection on an extraordinary life.

Marguerite Garrick’s life parallels the history of this town for many families. She was born of immigrant parents; her father worked in the coalmines and died at a much too young age. She lived her entire life in this town, and because of the hardships that our community shared, realized at a young age that families had no choice but to stick together. Russian, Italian, Polish, Slovenian, Slovakian, of course the Irish, all religions, all walks of life, it was important to transcend the differences and underscore the similarities between all the rich ethnic communities that make up our unique town. This belief never left her, and was apparent in a life dedicated to the service of others, and a deep abiding spirituality that mixed reverential prayer with tenacious praxis. One was constantly reminded that spirituality did not start nor end at the doors of St. Agnes.

As you may know, my Grandmother was a Susquehanna Democratic Committeewoman for over 50 years. You would be hard pressed to find many people in our great country who won 25 consecutive elections. Her politics was simple: as we learn from Matthew’s Gospel, it is what you do to the least of your brothers and sisters that reveals your true nature as a citizen and human being. This paradigm could be further witnessed through the decades of tireless effort she gifted to the Red Cross Bloodmobile, Catechetical Studies, and many other worthy causes. And of course, let us not forget the half-century of Avon sales that we and many of our parents and grandparents had hand delivered by Marguerite, of that were picked up at her home.

My Grandmother did not simply engage in effortless salutations. You did not merely say hi to her, you had a conversation. About anything. Like many of our older family members, she had to augment her high school education with lessons learned through interaction with those who shared her community, the ups and downs of a coal mining town that struggled to do unto others while retaining the unique elements that defined the rich heritage of its forefathers and mothers. So to all of you who stopped and talked with her as she walked along Main Street, or stayed a few minutes as she held court from her porch, thank you very much. And for all those neighbors and friends who kept an eye on her for so many years, especially of late, my family and I thank you from the bottom of our hearts. We know you too share our loss and sense the empty space on North Main Street.

My family and I have shared many of the great stories about Gram in the past few days. And along with those warm stories we revisited the myriad of colloquialisms and adages that peppered her conversation. “If you have your health, You have everything” was a common statement. As such, she was healthy and vibrant until the very end of her amazing life. She died as she lived. On her own terms, with dignity, class, and humor until the end. She even waited until the family arrived from all over the country, and then passed peacefully after saying her goodbyes. All this within two days. Quite a feat, indeed.

But to me, her most relevant observation and ongoing mantra will be the statement “Laughter is the best medicine.” A gifted storyteller and a sharp wit, her laugh is the single character of her legacy that I will miss the most. She shook and teared up she laughed so hard. Memories from many decades past could set her off on a torrent of uncontrollable hilarity. I like that memory very much.

At this time, I would like to thank the St. Agnes Choir for participating in this Mass. My Grandmother, without any formal training, sang like a bird. A unique, powerful voice that was as clean and pure as she. She knew scores of songs by heart, and would break into song at any time. In fact, it was a song that she began singing in recent months that notified our family and close friends that it was time for her to leave. As she began the journey that led her back to her parents and twelve brothers and sisters, she found a fitting anthem to subtly announce her departure. Because my Grandmother would not say goodbye, she would simply hang up after a conversation on the phone. Therefore, the last thing she ever said to me, this past weekend, came in the form of a song.

There’s nothing left for me

Of days that used to be

I live in memory, among my souvenirs

Some letters tied in blue

A photograph or two

I find a rose for you

Among my souvenirs.

Thank you once again for participating in this celebration of my Grandmother’s life. No sorrow is needed, for she lived life to the fullest. May we all do likewise. To that end, I leave you with the wise wisdom of Marguerite Garrick. A cure for all the blues and hardships life sometimes throws at us. If you knew her, you will recognize this tonic for all life’s problems.

“Ladies and Gentlemen, take my advice, pull down your pants and slide on the ice.”

See you somewhere soon,

Paul

PAUL'S BEST OF 2004

FICTION

NONFICTION

HISTORY

MOVIES

MUSIC

FOOD

GOOD THINGS

BAD THINGS

Drink of the Month: Hard Apple Cider

1. Crush up one campden tablet per gallon of cider to suppress any bacteria or wild yeast.

2. Add 1/2 teaspoon of pectic enzyme per gallon to prevent pectin haze in the finished cider.

3. Add 1/4 teaspoon of yeast nutrient per gallon to provide for complete fermentation.

4. Cover and let the juice rest for 24 hours stirring once or twice during that time.

5. Use a hydrometer to record the starting gravity of the must.

6. Open the primary fermenter and sprinkle in one packet of wine or brewer's yeast. Let the yeast re-hydrate for five minutes then stir it in for about a minute. Close the fermenter and attach an air lock which is half full of water. Ferment for 7 to 10 days at 70 degrees.

7. Open the fermenter and check the specific gravity with a hydormeter. It should have dropped by at least 75%. If not, close the fermenter and allow to sit for a few more days. Do not leave the cider in the primary fermenter for more than 10 days. If the specific gravity has not dropped in that time, continue to the next step any way.

8. Place the primary fermenter on a counter ot table top 24 hours prior to the next step. This will provide time to the sediment to settle to the bottle of the pail.

9. Clean and sanitize a glass secondary fermenter along with your siphon equipment. Crush up one campden table per gallon and put them into the secondary fermenter.

10. Siphon the cider from the primary to the secondary ferment. Attach an air lock and allow to rest for 14 days and 70 degrees.

11. Check the cider for clarity. If it is hazy or not quite clear, you can add a fining agent such as isinglass. Add the fining agent directly to the fermenter and stir it in gently. Allow the cider to rest for another week at 60 tp 65 degrees.

12. Clean and sanitize your primary fermenter or another glass carboy and siphon the cider into it. Sample the cider by tasting a small amount. You can adjust it at this time. If it tastes a little bland you can add 1/8 to 1/4 teaspoon of citric to taste. If it is lacking in apple flavor but the tartness is correct add our apple flavor enhancer. If it is too tart or sour add frozen apple juice concentrate, which contains no preservitites, to taste. Allow the cider to age for another week in a cool place.

Hard cider is best bottled in standard beer bottles using regular crown caps. You can make the cider still or sparking by adding priming sugar the same way as is done with beer. Bottles and caps must be cleaned and sanitized just prior to filling. Comple instructions for bottling are HERE.

This Month's Recipe:

Mushroom Stuffed Filo Parcels

Ingredients

6 medium-sized field mushrooms (flat)

Oil to fry the mushrooms

225g / 8oz packet fresh or frozen filo pastry

25g / 1oz vegan margarine, melted

30ml / 6tsp cranberry or redcurrant sauce

Extra cranberry or redcurrant sauce, to serve


Hazelnut stuffing

1 packet vegetarian stuffing mix, eg. parsley, lemon and thyme

1 small onion, finely chopped

1 stick celery, finely chopped

15g / 1/2oz vegan margarine

25-50g / 1-2oz roasted hazelnuts, chopped

Soya milk, for binding

Directions

1. Pre-heat the oven to 375 F.

2. Fry the mushrooms for 3-4 minutes on each side until tender, then cool. Make up the stuffing mix of your choice. Fry the onion and celery in the margarine, and then add the stuffing mix and hazelnuts. Add a little soya milk if necessary to bind together. Leave to cool.

3. Fill each flat field mushroom with the stuffing mixture.

4. Take 3 sheets of filo pastry at a time. Cut in half so you have 10~12.5cm/4~5 inch squares. Take one square and brush with a little melted butter or margarine. Place another square on top at an angle, and brush again. Do the same with a third sheet.

5. Place a stuffed mushroom in the middle of the filo pastry and top with a teaspoon of cranberry or redcurrant sauce. Bring the edges of the pastry up together and pinch them to form a little parcel (money-bag shape). Make up the rest of the parcels in the same way.

6. Brush with melted margarine and place on a greased baking tray. Bake in the pre-heated oven for 15~20 minutes until the pastry is crisp and golden. Serve hot with extra cranberry or redcurrant sauce.

Drink a bottle of Simi 2001 Landslide Vineyard Cabernet Sauvignon and drop me a line if you have any problems.

Copyright © 2004 Paul Hayward Songs/Haywords. All Rights Reserved.