Deep into the pandemic last year, I was walking in my neighborhood and I saw this mural. It’s a tunnel with a very obvious light peaking through. It was not lost on me that I had to take this photo through a fence — I didn’t have access to the lot to get closer. When I took that photo, I was in a place where I didn’t have access to a light at the end of the dark road I’d been traveling. A road filled with questions:
Would my clients come back to New York City?
How many more friends would get sick or die?
Would I get to travel home and see my family again?
Would lockdown ever end?
Will we ever gather for cocktail or dinner parties safely?
I’d said and heard the phrase ‘there’s a light at the end of the tunnel’ my whole life. But I looked up that phrase to get an official meaning.
: a long-awaited indication that a period of hardship or adversity is nearing an end.
: a reason to believe that a bad situation will end soon or that a long and difficult job will be finished soon
I think with light (or positive outcomes) there is also an element of faith. There’s a Bible verse (Hebrews 11:1) that reminds us that faith is the confident assurance that what we hope for is going to happen. It is the evidence of things we cannot see. Only as you believe it, will you ever see it. Once you see it by faith, it can come into existence in the physical world.
I’m sure a great number of us have lost access to our faith. We’ve misplaced our hope, replaced it with fear. Our confident assurance that better times are coming has left the building.
Pandemic aside, I'm sure we all have dark tunnels we're going through and we can’t see the end. Maybe we’re scared and walking with our eyes/hearts/minds closed and we can’t see the beams illuminating our path. Or maybe we need to ask for help from a friend/therapist/priest/family member to hold the light for us while we do the work.
When I was little, my dad fixed things. Car engines, lawn mowers, boats... all hours of the day and night he’d be tinkering away. One of my first jobs was to learn how to hold the light - either after the sun went down or when my dad would be hunched over a motor blocking his own light source - he’d come into the house and commandeer someone to hold the flashlight. It sounds simple and possibly unimportant, but I knew my dad couldn’t complete his tasks without help. I think I was empowered by helping others way back then.
I’ve written about Lantern Bearers before. I stand by the importance of finding inspiration and rekindling hope through the good efforts of others. As things were dark last year, I found someone who was creating a light through creative expression. Angie Hall Anderson is an abstract embroidery wizard. Every day last fall and winter I would log on to Instagram to see the brilliant magic of Angie’s threads. Seeing the color combinations brought me so much joy. The chaotic shapes and lines came together in a harmony that truly illuminated some really dark days.
Well, I can enthusiastically report that I am fully vaccinated, my mom and sister flew to New York City to spend Easter with me, and I have my first dinner party in over a year booked for this week! I see the light at the end of the tunnel!!! To celebrate, I commissioned Angie to create an abstract embroidered piece for my home! Isn’t it glorious?
I realize that things haven’t turned around for many of us quite yet. I will happily hold the light for you as you summon your faith and envision a future of peace, joy, and safety. I am wishing you all good things, and tunnels filled with light.
I also have a celebratory and comforting recipe to share. My godmother and our family’s guardian angel, Sandy Williams, made Savory Crêpes when we were growing up. She had a flying saucer shaped crêpe maker and my sister and I were obsessed with the making and the eating of these exotic creations.
As adults, we make these for holidays and special occasions. They are little packages of flavor and nostalgia that will light up your kitchen as well as your dinner table.
Savory Crêpes
Crêpes: Makes 20
3 cups all purpose flour
1/2 teaspoon salt
12 large eggs
4 cups whole milk
1 cup heavy cream
4 tablespoons melted butter, plus extra for the pan
Combine flour and salt in a large bowl. Using an electric mixer, mix the eggs, milk, and heavy cream in a large bowl until well combined. Add the flour mixture to the egg mixture; mix until smooth, about 1 minute. Let the batter rest in the refrigerator for a few hours before making the crêpes. Remove from the fridge and stir well.
Brush a 12-inch heated skillet with some of the melted butter, evenly coating bottom of skillet. Using a 1/4-cup measuring cup, add just under a 1/4 cup batter to one side of skillet. Swirl skillet to spread batter in a thin, even layer.
Cook over medium heat about 45 seconds until the crêpes edges are light golden. Using a small offset spatula, gently run it around the edge of the crêpe to loosen it from the pan. Using your fingertips, carefully lift one edge of the crepe and quickly flip the crêpe. Cook 30 to 45 more seconds. Transfer crêpe to a wire rack set over a rimmed baking sheet to cool.
Repeat the process with remaining butter and batter, wiping the skillet clean and lightly brushing with butter every few crêpes, or as needed.
Meat Filling:
1 pound lean ground meat (beef, turkey, chicken, lamb, or veal — I’m sure tofu crumbles or an alternative non-meat product would work well too!)
1 tablespoon oil
2-4 dried red chili peppers, finely chopped (I subbed in a can of New Mexican green chili and a big pinch of red chili flakes)
1 large tomato, finely chopped
1 large onion, finely chopped
1/2 teaspoon garlic powder
6 sprigs fresh parsley, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon sugar
1 tablespoon vinegar
Grated cheddar cheese
Brown ground meat and oil in a skillet on medium high heat. Drain grease off. Add remaining ingredients. reduce heat to medium and simmer for 10-15 minutes.
Preheat oven to 350 degrees. Prepare a 9 x 13 pan with nonstick spray. Assemble the crêpes by scooping 1/3 cup of the meat mixture into the center of each crêpe, folding the sides in like a package to secure the filling. Place them in the pan with no space between them. Top with grated cheddar cheese and bake for 15 minutes until the cheese is melted. I like to serve mine with hot sauce!
