I love to walk through a silent, snowy woods, but I also like to retreat to my garage and build a fire in my little pot-bellied stove, which began its life 100 years ago in a railroad caboose.
There’s something primal about coming in out of the cold and watching chunks of seasoned oak turn into flame, then glowing embers, then ash. It’s mesmerizing. All sorts of long-ago thoughts come to mind. It doesn’t take much prompting, when sitting there, to reflect on the arc of life.
Wintertime food is so comforting — vegetable soup, cornbread, roast beef, mashed potatoes, warm pies and cookies, right out of the oven.
But springtime food, to me, is even better. We’ve already fired up our little iron “Sportsman” stove and cooked hamburgers and steaks. For Easter, my dad’s old barbeque grate will emerge from the garage to be loaded with spareribs and chicken.
“Little darling,” the song continues, “I feel that ice is slowly melting … little darling … it seems like years since it’s been clear … here comes the sun … here comes the sun … and I say, ‘It’s all right.’”
Danville native Kevin Cullen is a former Commercial-News reporter. Reach him at email@example.com.