Two of the reasons why I have successfully made it through the last 365 days. My sons.

Saturday, January 7, was the one year anniversary of Mama's death. Naturally I wondered how I would feel, how I would act.

So, in order to insulate myself in what I consider to be a healthy manner, I stopped by The Circuit NE Tuesday after work. No, I did not join Lamont and Leland in bouldering. Instead I said to them, "Let's go to lunch on Saturday after you've finished bouldering. You know it has been one year on that day." "Yes," and "Yes," they both said.

They came and got me around 1 p.m. I pulled a Grandma on them and was waiting in my apartment when they came to the door, purse in hand, my coat already on! We went to Cha! Cha! Cha! on SE Hawthorne. Good, inexpensive food. Then we went to JaCiva’s, also on SE Hawthorne, for some handmade chocolates. While I believe Mexican food and chocolate go hand in hand and made me feel pretty good on Saturday, it was being with Lamont (left) and Leland (right) that made me feel best of all.

Don't get me wrong, having the thoughts and prayers and love from y'all all over the USA and over in England has helped me endure and heal and go forth, but being able to see these two young men on a regular basis, to hug them and get hugs from them, to see their sparkling eyes and smiles, to be able to tell them face to face, thank you so much for the big part you played in making Grandma's last years on earth so special for her (and for me with her)--those things have taken me over the top.

I woke up on Saturday, wondering how it would go. By the time I had spent time on the phone with Milton and Kay and Howard, had been with Lamont and Leland and with Casey (who came over for while late afternoon), then had watched the Saints take care of Detroit on TV while I ate the supper I had cooked, I went to bed knowing I had made it one whole year. I feel stronger and more at peace than I thought possible. Now I am on my way into the next 365 days. Thank you, everyone.

JaCiva's, where the chocolate E is for Edna

JaCiva's made the cherry and apple pies that I bought at Zupan's for us to take to the guys' for Thanksgiving. I knew how good they were, so I figured the candy ought to be something else. I didn't know that there was a JaCiva's store, so when Marsha mentioned going there after we'd eaten our Por Que No lunch on February 28, I followed in her footsteps.

Mama's name is Edna, so I couldn't resist getting a chocolate E for her! She thoroughly enjoyed it, over a couple of days.


Check out this huge chocolate bunny! The bunnies on the shelf are regular-sized ones.


More Easter goodies.






One of their many counters filled with chocolate and/or baked goods.








JaCiva's is at 4733 SE Hawthorne Blvd. From their Web site: Finest quality pastry and chocolate shop in the city of Portland, Oregon! The freshest, most delicious chocolate you've ever tasted. Every morsel made from JaCiva's special chocolate blend and the finest of Domestic and European chocolate. Taste the excitement of European-style chocolates made right here in Oregon!

Here's a bit more about Jaciva's from their Web site:
Jack and Iva Elmer began JaCiva's Bakery and Chocolatier together on December 6, 1986. They wanted to give Portland the finest quality pastry and chocolate shop in the city! The Name JaCiva's was formed by putting their names together-"Jack and Iva." Before JaCiva's (pronounced Ja-Ki-va's) they owned Heidi's Swiss Pastries in Boring, Oregon from 1972 to 1984.

Our After-Dark hours are Friday and Saturday evenings 5:00 p.m. till 10 p.m. Our handmade, artisan chocolates are the best you'll find in Portland. A Premier Dessert House: Start a new tradition in the delightful ambience of our chocolate tasting cafè on Hawthorne Blvd in southeast Portland.

Jack is a full blood Swiss, but born in the United States. He has a long history of baking... Starting when he was a small child and including his apprenticeship in Portland, Oregon. He also attended several baking schools and worked in many shops, including The Old Bohemian Bakery.

Awards and credentials include:

* Konditor (High End Pastry Chef) - trained in Luzern, Switzerland (Richemont School)
* Certified Executive Pastry Chef (CEPC) - given by the American Culinary Association
* Charter Master Baker (CMB) - given by the Retail Bakers of America
* Certified Master Chocolatier (CMC) - given by Retail Confectioners Internationals

Iva has a long history of unbelievable creativity and ideas! She is responsible for products, birthday and wedding cakes.

Wedding cakes in the window that day.