Russellville Lives JG

                                                                      Jane Gregory

Jane Gregory talks to her plants but only the corn has ears. Wait a minute, she doesn't have corn, but she swears there is communication between herself and her botanical family.  She might be right because everything seems to be in harmony with her wishes. Jane's garden is simply a delight to ponder.  Kind of like the Butchart Gardens in Victoria, British Columbia, but without the admission charge.

Jane, Jane, please explain,

How does your garden grow?

Loving words, and stuff from birds,

And pretty pots all in a row.

Some people have the gift of communicating with vegetation and some people make flowers wilt. Jane comes by her talent honestly in that she chose to be born in Idaho, then when she was 3,  her education in Agriculture 101 began after the family moved to the big farm country near Ontario, Oregon.  The vegetable garden was her classroom as it was an important food source for her family.  In her later adult life wherever she lived, Jane would always grow vegetables and flowers. 

A graduate of  Eastern Oregon College, Jane took her degree in Education, met and married her husband of 45 years, moved to Portland, where she taught and with her Masters degree in Library Science from the University of Portland, served as a classroom teacher-librarian for 32 years.  Jane gave up her Mrs. degree when she and her husband went separate ways 21 years ago.

Jane is in her third summer at Russellville Park.  Her total focus when choosing an apartment was how it would fit her plans for an elaborate garden. How would the garden site relate to the rays of the sun during the changing seasons? The large second floor deck adjacent to her garden was a plus as was the high south wall that was acoustically enabling of Jane's conversations with her plants.  It would help her understand when they were happy and when they were sad.  To know when a hydrangea’s neighbor was creating too much shade or when a flowering maple tree needed a drink.  The long strip of real estate next to that wall would become her garden and that was the deal maker for Jane. 

Roy Garbarino is a friend who provides heavy lifting when needed as well as supplying encouragement for Jane's green spirituality.  Roy is considered the Electrician Emeritus for the greater Portland metropolitan area and he regrets his Italian heritage doesn't give him better gardening chops. He has provided a small greenhouse, which will allow Jane to work from seeds next season to add to the many plants brought from her Gresham yard.  Almost three years ago she went to a Gresham nursery and engaged the services of professionals to insure that her plantings would be in harmony with each other.  Then friends and relatives contributed plants while Jane continued to find just one more indispensable acquisition and soon .the magic of alternate life forms transformed a corner of her Russellville home. Jane welcomes visitor who come to view her green world and she asks everyone to help identify unknown species.

If Jane Gregory keeps her patch looking more and more like the Biblical Garden of Eden, Roy will be obligated to scout around and find her a serpent that speaks English.

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My Way With The Subway

We need to celebrate people in our society who get their concept vision right and then maintain the integrity of their accomplishment and resist the temptation to monetize small changes to increase profits. I applaud the owners of the Subway Sandwich franchise who have done that.  Their moderately priced offerings are fresh and delicious but the satisfaction of eating the sandwich can be enhanced if you know the secrets I have discovered by years of experimenting.

First, always order the full 12” option because the cost difference for the 6” one is minor and the fabrication process just results in a better product working with the longer bun.

The designers of the sandwich cleverly made the connection of the upper bun and the lower bun (let’s call it the  "hinge”) a good solid bridge that allows the backstopping of limitless additions to your basic meat or veggie option.  I prefer cold cuts (baloney in my mind) and then I load it untoasted with stuff. Cheese. Lettuce. Tomato. Onion. Cucumber. Olives.  The fabricator slams it all in there because that hinge withstands the pressure of the final folding over and the tight wrapping that keeps everything together.

Here's the final secret:  Do not eat it as if it’s a hotdog.  It will be cut in half so start at the cut end but take the first bite at the opening of the top and bottom bun.  Bits of all that stuffing will be pressing out along the length of the bun so by taking small bites you seal that edge, pressing everything against the hinge.

Now you have a sealed torpedo (or submarine) that you eat while always slanting slightly in, compacting the add-ons against the core ingredient and the hinge.  If you’re up to it, repeat the procedure with that other half or put the other half in the fridge for later.

Trust me.