A Step Away
from Mourning and Back into Life
Ripe
avocados sat on the kitchen counter. Still dazed from the aching, numbing grief
that had taken over my psyche, my body, my everything, I glanced at them,
barely seeing them. Six days earlier, I held my darling seven-year-old Alexa in
my arms as she took her last breath, losing a sixteen-month battle with brain
cancer. Looking back from a twenty-five year perspective on this anniversary of
her death, November 2, 1986, I remember water-walking through those early days.
I say water-walking because in my memory, whatever I did, I felt like I was
underwater, worse than in a fog, worse than in some sort of altered state. I
was heavy, too heavy to move, although I did.
In
those six days, I don’t remember much of what I did. I know I spoke to people
on the phone. I showered, I made arrangements, I probably ate. I dressed
myself. I went to Alexa’s funeral. Those memories are covered with a film,
almost as if I view them with eyes covered with Vaseline. Present, but not
present, because the present was too much to bear.
Family
members flew back to their homes, food brought by friends and neighbors was
eaten, and one guest remained—my father-in-law.
I
looked again at the avocados and announced to my husband, his father, and my
surviving daughter, “These avocados are ripe. Someone should make guacamole
with them.”
“Sounds
good,” my husband said. “Why don’t you go ahead and make some?”
“What?
Me make guacamole? I can’t make guacamole. I can’t do anything,” I thought to
myself as I looked at the ripe fruits. And then I reconsidered. “Why not?” I asked myself. “I know how.
I can do this.”
I
got out the cutting board, the knife, the garlic, the onions, and the salt and
pepper. I don’t remember all the steps I took that day, but I imagine they were
similar to the steps I take whenever I make guacamole. The difference was my
body was leaden. Lifting my arms and using my hands took more effort than
seemed possible to do something simple like peel and mash avocados and chop
some onions and garlic, and shake in some salt and pepper. My movements were
alien, foreign.
I
made guacamole, but I
don’t remember eating guacamole. I don’t remember even tasting the guacamole.
What I do remember is that making guacamole was the first real, tangible non-grief-related
thing I did in the early days of mourning.
I’m
a firm believer in mourning, in grief, and in taking one’s time to heal from
devastating loss. I’m also a firm believer in taking steps back to the land of
the living, life, and joy—even if that joy springs from something as basic as
making food for the people you love. I will forever be grateful for the ripe
avocados on my kitchen counter and the simple suggestion to make some
guacamole.
Guacamole Recipe
My
guacamole recipe is so simple. Mash ripe avocados, mince onions and garlic and
add them to the avocados. Add a few shakes of salt and pepper. My former
husband thinks I have some sort of magic ingredient or method because my
guacamole is the best most folks have ever eaten. None is ever left over, the
bowl is just about licked clean. I have no explanation for the extraordinary
flavor and appeal, except that I love avocados, I love guacamole, I love life.