Back to the Hills, Part 3

As in January, it was my very good fortune to stop by Anita’s lovely home and gardens. Actually, this time it was over a week before we went anywhere. I was determined to keep Sarah resting and eating. (She’s one of those skinny-minnies who has to eat a lot to keep her weight up. Don’t ya just hate ‘em?) But then we got the go-ahead from the physical therapist: she could drive short distances with someone with her.

And thus it came about that we called on Anita, just a few miles away. If that went well, we’d make the 45-minute drive down to Gualala, the nearest town, to pick up needed supplies.

Loads of sweet, juicy oranges!

We were greeted enthusiastically by two dogs, two cats, and the slim, fit, and gracious Anita. (Is everybody skinny around here?) We were soon perched on her spacious patio overlooking sweeping mountain vistas. My dearest hope was that Anita was a coffee drinker. Sarah, a dedicated health freak, only stocks green and herbal teas. I was getting desperate.

Big, delicious rhubarb

But, after watching the cats dive into the pool (empty except for a thick carpet of grass and wildflowers) and staring at ravens strafing the garage roof where Anita throws dead mice for them, she inquired if we would like some tea. Oh, no. Surely her husband, at least, indulged in my favorite passion. “Does anyone around here drink coffee?” I blurted rudely.

Anita laughed and led the way to her kitchen. There, on her beautifully tiled counter, sat a nice, big coffee maker. I wanted to hug it. I was actually shaking as the robust aroma wafted forth.

A new breed of broccoli for me, but
just as tender and tasty as the usual.

As it happened, Anita and her husband both had coffee with me, but I by far drank the most. It was a lively visit, but as things wound down, Anita, as before, presented us with the fruits (and vegetables!) of her ample garden. There was a good-sized box of oranges, large bags of Swiss chard and broccoli, a solid head of purple cabbage, and the biggest stalks of rhubarb I’ve ever seen. I know I’m forgetting something…

Sarah declared herself fit for further travels, so we wound our way down the mountain in her produce-laden car. And I barely made it to the first bathroom in Gualala.

One Last Mention of the Mountains



Yes, I know. I’ve been back in Texas for weeks now. But my sister’s mountain cabin still dominates my mind. I can still see the sweeping vistas of mountain ridges – one behind the other all the way to the ocean. Over the hills stretch endless rows of grapevines, their meticulous symmetry adding their own sense of beauty. And I vividly recall the wild fragrance of the woods beyond the vineyard gates. When Sarah sent me an envelope filled with bay leaves, rosemary and lemon thyme it nearly sent me over the edge. I’d run back there in a minute.

And there is one more thing to mention – the neighbors. None are within walking distance, at least not at our present age, and none can even be seen from the house. The nearest is Ellen, the kind lady who took care of Sis until I got there and then met the airport shuttle. One day we drove up, down, and around on the one-lane, more or less blacktopped road to have lunch on her patio.  It was sunny and cool and the view, of course, was spectacular. The visit was full of local history and further insights into mountain life.

Another time we called on Anita, a lady who has read my books and wanted to meet me. As it happened, I was wearing one of her husband’s cast-off shirts (which Sis had acquired at some point) because the airlines had yet to find my luggage.

Anita’s gardens were almost as fantastic as the scenery. Off the driveway was a beautiful bit of landscaping with junipers, flowers, herbs, art objects, and pathways. Every other side of the house had vegetable plots as well as orange and persimmon trees. We left with almost more produce than we could carry.

That evening I discovered that preparing super fresh foods is quite different. For instance, cutting a carrot right out of the ground releases a sweet, moist fragrance. Another surprise is how quickly they cook. The rhubarb, cauliflower, Swiss chard, and carrots were tender in minutes. Even a couple of days later this was still true for the snap beans, cabbage and broccoli. With access to such fresh and wholesome foods, it’s no wonder Sarah healed so quickly.

All right, that’s it. I promise. Next time it’s back to the books!