Thanksgiving Dreaming

A new stove is on it's way! We've picked one and ordered the shining beauty and it will bring it's magical goodness to the heart of our home on Saturday. I cannot wait to have a reliable cooking source again.

Image by Lane & Anne via Flickr

I have started mulling over what to make for Thanksgiving and am all salivatory over the possibilities. This year will be our virgin effort for local, "just us" and no-travel Thanksgiving celebration. I cannot wait to roast a turkey myself, to serve up a heap of fluffy mashed potatoes and to decide which rolls to make. How do you decide? I think I need more guests. There are not enough people in our house to eat all the things I want to make. There are the standards: turkey, mashed potatoes, gravy, cranberry sauce, sweet potatoes, stuffing pumpkin pie and then the delectable sounding options for adding to the menu....maybe stuffed mushroom caps, a fantastic cheese plate and some sort of veggie dish. How to decide? Roasted cauliflower with curried spices? Caramelized brussels sprouts with toasted pecans? Steamed green beans tossed with olive oil and roasted garlic? *sigh*

Me helping with Armstrong Thanksgiving (photo credit to my sister-in-law Jane)

Bri-en-croute is a must, right? And some kind of sparkling juice so the kids can join in toasting...and then what about a fresh salad. That sounds imperative after all those heavy, warm foods. Greens with pomegranate, fresh pear, goat cheese, burrata, beet slices, persimmon...oh heavens! And maybe Oyster Rockefeller for a New England touch? How will I choose?

Megaman carves the bird of 2009 (photo credit to Jane again!)

 I cannot wait for that stove to get here. I need to do some serious elimination and recipe testing. And what bliss, to have a broiler for toasting things, a working temperature gauge and an oven timer that works, right on the top. I cannot wait!

Thankgiving Feast afterglow... (Jane again!)

I realize that you might think I'm a bit over the top, after all...it's not even November, I have three small children and I've never even made a Thanksgiving Day meal before. That list makes me sound bonkers but, truly, Rome was not won in a day, a girl with three kids has to plan ahead...well ahead. And I don't believe in defeatist thinking so who cares about the "never have's" and the fact that I am a young mother to several. I believe in full-on-insanity in terms of ambitious and adventuresome celebration, so bring on the turkey!

Related articles

• Happy Practice Thanksgiving Everyone! (shoesonthewrongfeet.com)
• Thanksgiving turkey: The main attraction (canada.com)
• A Thanksgiving feast from the field to your table (goodfoodrevolution.wordpress.com)
• Thanksgiving Festivities Little Known Beginnings (socyberty.com)
• Shelf Life: The lazy cook's Thanksgiving in a box (life.nationalpost.com)
• Love, Race and Turkey Dinner (salutadventures.com)

Stone Walls and Kitchen Stoves

The weather is crisp, the air still and all of the leaves are starting to blush yellow and red. A and I spend the early morning hacking out the burning bushes and jet-berry that have grown up around the back edge of our property and then weeding and reassembling (in a rough way) the resurrected stone wall we hadn't known was along the back edge of our yard. Lovely to discover these little secrets. I had some qualms about ripping out the burning bushes right before they put on their amazing fall display but after the main trunks were sawed off and their various myriad sprouts trimmed away we were amazed at all the wide open space we'd been hiding there at the back of our lawn. I am still not sure what will go there to replace the errant shrubs. A second row of vegetable beds? A row of blackberries? A long strawberry bed? Who knows! But even if nothing else goes in there, it is amazing to discover that we have this hidden asset in space.

In other news, our rather ancient stove is now a bit dysfunctional. Not completely, just in a creeping sort of way. You remember this stove I'm sure...I mentioned it here and here. Well, welcome to a new stage in the saga.

First the oven thermostat is quite off...by as much as 50-100 degrees...too hot, oddly enough. I fixed that by adding a little temperature gauge that hangs inside the oven door. Then the broiler has never worked, which never seemed to matter much until our grill stopped working and then I was very sad about the whole notion. After the broiler the oven door stopped opening all the way. I had to move the racks up higher in the oven in order to be sure that I could get pans in and out without burning myself on the oven door. And sometimes it still makes me spill food off the pan, into the bottom of the oven with the angle of tilt that is required to maneuver the food in through the reduced opening. Pizzas are a particular challenge. Then this weekend two more disabilities visited our poor stove. First the oven door handle came off...fixable for now although hard to say how sturdy it is in the long run. And then one of the burners on the top of the stove had a sudden glitch which means that it now won't turn off.....worse yet, it is stuck at high power. We have resorted to popping the breaker after we finish making a meal to keep the stove from burning our house down while we're not looking.

Time for a new stove. That's expensive but also kind of exciting so, I'll go with the excitement part of it and be glad that we have a new subscription to Consumer Reports online to help with selecting a good bet financially. I am really relishing the thought of a modern self-cleaning oven, a smooth-top and another appliance with all the buttons and knobs working appropriately. Cold weather is calling and that will mean more baking and roasting and braising, and doing all of that in a newer oven sounds really alluring. I have a bunch of bananas in the freezer that want to be made into chilly leaf-kicking day, slices of toasty quick-bread with generous dollops of butter and hot mugs of tea. I can't wait to meet you, New Stove! Somewhere you're out there sitting in a giant box in a company warehouse, and soon you'll be in our house and I can promise once you come to live with us, the happy task of baking many birthday cakes, roasting many family Sunday dinners and a lot of happy wiping with toddler sponges! Please come quickly!

Related articles

• Cooking With Asthma Control in Mind (everydayhealth.com)
• Do You Own Any Retro Appliances? (casasugar.com)

Sundried Tomatoes, Sans-Sun

It's tomato season...we're rolling in them. I am to the stage where I have started packing a small container of tomatoes to take with us when we leave...just in case any of our friends want tomatoes. (Yay friends!) Almost time for making tomato sauce. I'd be all over it this week except we're wildly busy with Vacation Bible School at church every single day so, all other major accomplishments (hello Laundry!) are out for a while. Next week will be sauce week, and our counter will be splashed with tomato seeds, and we'll have tomato skins dropped all over the kitchen floor and the house will smell like tangy, sweet sauce for days on end, long after the jars are sealed and rinsed and making their way to the pantry shelves.

 But, I just couldn't wait to do something with tomatoes...they beg to be used, and loved and enjoyed. So, I decided to try making my own "sundried" tomatoes. It's been raining this week and the heat is finally down a bit so I decided to skip doing it outdoors (maybe another year) and just do it simply, in my oven.

Now, this week is insanity at our house so low key was really important if I was going to be working on anything at all. Is tomato sauce intimidating but you'd like to dip your toe in the water of food preservation and old fashioned home-making skills? Dry a few tomatoes. They're dead easy and so luscious good.

 I took some really beautiful plum tomatoes (from the Farmer's Market, not our garden) and sliced them in half. I laid them on a cake rack, to give them good air circulation, set it in a cookie sheet....and popped the whole shooting match into my oven on the lowest setting which on my oven is 150 degrees Farenheit.

They slowly, slowly wrinkle and darken and after a day or so, depending on the humidity, the moisture content of the tomatoes, the heat level of your lowest oven setting...etc. they'll be done! I rotated the cookie sheet around in a circle sometimes to make sure they dried evenly, and towards the end I checked more frequently so that I could start picking finished tomatoes off the sheet as they started to stagger towards done. I turned my oven off at night just because that's a long time of unsupervised cooking and I worried they'd finish somewhere around 3AM and then keep toasting away till I woke up and found them sadly dark and hard. When they're finished they're this sumptuous lipstick red, beautiful, just teetering on the edge of burgundy. And the flavor has intensified to a wonderfully  deep, zippy sweet...almost like fruit leather.

You know they're done when they feel like nice flexible, leathery dried fruit....nothing gushy left to them. I am keeping these in a ziploc bag in the fridge at the moment but next week...when all that tomato canning happens, I'm planning to take them up to the next level and try making this amazing looking tomato confit with them....slobber slobber slobber! I forgot to pick up a couple of heads of garlic at the Farmer's Market today but otherwise I have all of the ingredients ready and waiting...it's just a matter of time.

Pie Secrets

 Just making and eating pie again, as is my usual custom this time of year. It seems like pie would be a great thing to make in winter when it is cold (and it is, if you freeze or can some of the summer fruit!) but I seem to mostly make it in warm weather when the bushes and trees are dripping with fruit and all hands are stained with juice. I love pie. Passionately. You can keep your cake...I'll stick with pie.

 I was busily making pies this week and then eating pies and think to myself about a small correction or two that I owe the pie making section of my blog audience. A while back I shared my favorite pie making cookbook and typed up the recipe I always use for blueberry pie.

 Well, a good friend used that recipe to make a pie and was much disgruntled to find that it sank down a very slumped in, and pale version of itself and came marching back to me to ask exactly why her pie didn't look anything like mine even though she'd used my recipe.

 I am my mother's daughter. I use recipes but I am also not afraid to experiment, and sometimes do so without my conscious or deliberate thought, even habitually. Can you believe that of me?

The hitch with my pie making is that I discovered in my newlywed pie making days that any standard recipe seems to yield those sort of sunken results and so requires tweaking. I follow the recipe's suggestions for sugar and thickening agent (usually cornstarch) but I pour in far more fruit than anyone would advise. They say, for instance, to add 3 1/2 cups of blueberries? I put in 6-8 cups. Pies should be teeteringly piled with fruit, so much so that the crust is required to hold it all in, because during the baking everything will shrink and compact and a bit of evaporation will occur. Always add more fruit. Add as much fruit as you can practically manage to squeeze in. Truly.

Another thing I always change in my pie recipes is the amount of water in the crust. Invariably recipes suggest far too little water for me to be able to get it to work. I just add water in tiny amounts...say a tablespoon or two at a time until I am able to get a dough to form. It is easy to go to far so go slow, and try to stir briskly and minimally in order to avoid making your dough tough, but I often end up adding as much as a half a cup of water. I just keep dribbling it in until the dough behaves.

So, there are my secret pie confessions....go forth and make pastry!

Poetry Friday: Baking + Stress

 Happy Poetry Friday to you all! Today I am sharing a poem about catastrophe. Not all poetry is about the pretty. Sometimes there is panic and mania and life feels all at ends. It's hard to share this kind of poem. I done one other, about my sister that was this shade of vulnerable but still every little bit of open and honest about faults and weakness feels like another level of nail-biting nervous. That said, I truly believe in the feelings and the honesty that writing can bring to the world and in the bits embedded in this poem. I hope you are able to use it in small small way. 

Image by Food Thinkers via Flickr

Add caption

Image by nevermindtheend via Flickr

Chocolate Cake, Balm for All Ills

It is a small private emergency, I have forgotten that I told our hostess

I will bring dessert and there is so much to do and so, so little time.

The:disheslaundrydiaperchangeusbandpickupdinnerprepshoefindingfingernailclippinggas

tankfillingrugvaccuumingargumentsettlingtoyfixinghometidyingclothes
changing

In short: the normal harried crush of motherhood.

I am having the panicky, slo-mo meltdown that I have on these occasions,

When I am asked to be a She-Atlas and also look graceful to boot.

I feel like my spleen might suddenly leave my body without my permission.

I alternately cry and curse and do a few harried circles in the kitchen.

There is no time and I promised to arrive, grinning at her front door

The diaper bag, purse and baby on one arm and a laden plate in the other

With moth-wing flutters pantry to counter, I assemble ingredients for,

What else? Chocolate cake, balm for all ills.

I don’t take the time to level the cups or even measure some items.

I sprinkle and drizzle and let powders fly in fevered tempo.

The counter, my chest and the nearby wall are bathed in cocoa dust.

The oven has somehow magically heated while I pour and mix and fling,

And yet now, the countertop is littered with dirty dishes in uneven, teetering stacks.

So, at the last, I end up on the very tile below the sink, a portrait of desperation

Holding the shining bowl between my ardent hands, I lean over the cake pan

And have my own silent confessional about housewifery, stress and other

Desperate, laden topics; principly, my urgent need for this cake to work.

Kneeling on the kitchen floor, I pour my fragrant prayer out in swirling brown eddies

Into the buttered pan, every scrape of the spatula says: ”Please. Please. Please.”

I have whirled into 5,000 Our Fathers and done all other manner of penance once

I manage to nudge the dripped upon pan into the yawning mouth of the oven.

I stay there on the floor a moment, forehead on my smudged fingers.

And I leave my prayer baking in the mercy of the God who understands the private 
Emergencies of all manner of people, even small somewhat harried housewives

If you'd like to read previous Friday creations, feel free to click on the poetry tab at the top of the page labeled "Original Verse." You can sit reading for a good while if you have a mind, the collection is ever swelling.

If you'd like to participate in Poetry Friday yourself or read a cross section of poetic inspiration please step on over to our hostess Tabatha's blog, The Opposite Of Indifference.

Muffin Love

I love muffins. I am not sure why they are such comfort food for me but they are. I know everything will be alright if I have a muffin. They can be sweet or savory, pretty much any flavor, homemade or bakery purchased, there's just something cozy and reassuring about them to me. I also love making muffins. Blueberry (wild if possible please!) and lemon poppyseed are my two deep favorites.

A thinks muffins are silly. A bizzare idea, little psuedo-cakes wrapped in annoying paper that you eat at breakfast and call appropriate. Such a waste of calories.

And yet I persist. Never one for rampant sensibility, I am not to be daunted by such views.(Doesn't this recipe look amazing?) Nothing makes me feel more surely that all is well with the world than a sizable pat of butter melting into the open halves of a warm muffin.

Dee has recently started telling me how much he loves muffins and begun not only asking for them to eat but me to make them for him from scratch. Makes a muffin loving mommy's heart bubble right over. Last night A took Ru for a Big Boys Only Outing to the local skateboard park and left me with the smallest littles. I asked Dee what he thought we should do while they were gone and his answer was, "Make muffins mommy!!!! Blueberry muffins, because those are my favorite!" And so I promptly kissed him.

Related articles

• Breakfast Muffins: The Classic and the Unusual (blogher.com)
• Muffins! (bigideaslittleblog.wordpress.com)

Poetry Friday

New weekly feature here on my blog, "Poetry Friday." I was inspired when a blogger I read linked to this inspiring blog where the owner has challenged herself to write a poem a day (200 something, straight in a row so far!) and I also happened to be sitting down making a list of all the things I'd like to dust off in my life and one them happened to be that I wanted to spend more energy on my poetry.

Sometimes things just come together like that. So, I have joined in on Poetry Friday. I hope that I will write on-the-spot original poetry most weeks, but sometimes I may share poems I love by other authors or poems I've written at other times in my life and a little of the context.

Coincidentally, Melissa, the blogger who first led me to the daily challenge has begun her own Friday poetry highlight. See this week's edition to get a taste. Great minds think alike.

Today I am sharing a poem I wrote two years ago about this time of year when I set a little writer's prompt up for our mutual stimulation and suggested we each write an autumnal poem that has something to do with marking the season without connection to nature.

I had forgotten that I wrote it and then when I started baking again this fall in our new kitchen I discovered that our old oven is a little prone to be smoky and now when I start to cook Ru says worriedly, "Do you think it will make smoke?" And then winces in the direction of the "smoke proptector." Heh heh.

A Rite of Fall

In autumn my remembered

 Oven develops

 An appetite for

 Clouds of smoke,

 Belching them towards the

 Dozing smoke detector,

 To awaken him from

 Cobwebbed summer slumber.

Happy weekend everyone!

Old Fashioned Pie

I made a blueberry pie recently, after we got home with a lug full of fresh berries from our u-pick excursion. Yum! And then I froze it because we had ice cream we were trying to eat up and we were also about to take off for parts further West to visit family.

Now that we're back home and then fierce heat has abated for a day to drench us with torrential showers, I decided it was time to QUICK bake that pie! It is browning in the oven as we speak and starting to smell as delicious as only homemade pastry can. I am a pie addict. Is it showing?

Someone asked, after I posted about my pie making before I put it in the chill to keep while we traveled, if I would be kind enough to post my blueberry pie recipe. And I will!

While I'm at it folks, I have a source you all need to know about. I made pies from all sorts of places: family recipes, Joy of Cooking, magazine clippings and all kinds of baking and dessert cookbooks, hoping to find just the right pie recipe with various varieties of fruit. And then one day I was browsing my way through a little family owned shop that sold farm fresh, local milk and butter and I happened on a little bookshelf with cookbooks for sale...and in the mix was a liberal sprinkling of these funny almost pamphlety little old fashioned recipe books, obviously newly printed but of clearly ancient sourcing by a company called Bear Wallow Books. I bought the one on pies. Today, I'm sharing with you their pie dough recipe (which I always use now) and the recipe for blueberry pie but, there's gobs more in the book. I love it because every single pie I make from the little booklet turns out beautifully and also because any kind of pie I want to make, they've got: strawberry rhubarb, sweet potato, elderberry, gooseberry, grape...etc. etc. None of the stand-by favorites has been forgotten. These are the pies of our grandmothers made from berry and fruit gathered in the orchard or the roadside ditch. I sure am thrilled that I found this obscure little company and hoping that I never, ever lose my pie book because its gold and I've never seen them anywhere else!

Go check out Bear Wallow Books and see the other enticing options that they sell, or snap up your own pie book.

Now that the pie is out of the oven, I'll give you a peek at its rich, golden brown finish and then leave you with directions to replicate this fabulous blueberry smell in your own house.

Blueberry Pie

1 9 inch pie shell (I used two as I like a double crust for blueberry)
3 1/2 cups of fresh blueberries
1 cup of sugar
1 T lemon juice
2 T cornstarch
1 T butter
Dash of nutmeg
Dash of cinnamon

In a mixing bowl combine berries, sugar, lemon juice and cornstarch. Toss the berries lightly to coat and let stand 20 minutes. Pour into pie shell. Dot with butter and sprinkle with dash of nutmeg and cinnamon (and then if you're me, cover with the top crust, and crimp the edge to seal). Bake at 425 degrees for 10 minutes, reduce to 325 and bake for 30 minutes longer.


 Basic Flour Pie Crust

2 cups of flour
3/4 t of salt
1/2 c of shortening (I use lard or butter)
1/3 c of cold water

Sift flour and salt into mixing bowl. Cut in shortening with pastry blender or two knives scissors style. Shape dough into two balls (and here I chill the dough for about 20-30 minutes too). Roll out to size and place in pie pan.


Happy baking!

Sharing The Consolation

Its a crazy little cloudburst kind of day. My first day flying alone with all three of the boys...and you know what? I made it. There were no tear-type cloudbursts...just dramatic thunderclaps and lightening zaps and driving force rain outside our window. Am very pleased to be feeling as buoyant and I am actually making this three kid thing work. True, I didn't give the boys their regularly scheduled bath, true, we never made it outdoors for playtime and true, true, true...I didn't get up fast enough and get boys clothed fast enough to make a real breakfast or take A to work so I could have the car to go to my painting group. BUT....I managed all the snacks, had the handyman in to do odd jobs around the place, made lunch and everyone took a sound nap. And as I mentioned....I haven't cried once.

In honor of doing well and feeling good and not needing a lot of consolation myself at the moment...I'm passing on "my" (read Julia Child's) recipe for Chocolate Consolation Cake that buoyed me  as I waited in that nasty in-between place for little Reid to arrive. Maybe somebody else out there needs a little lift today, have some chocolate cake, chocolate can sometimes make everything better! So, here it is...for those of you who made requests...heat up those ovens...here's the recipe!

Le Glorieux (The Glorious...if my French detective work serves me well....what a great name!)

7 oz. semisweet baking chocolate
2 oz. unsweetened baking chocolate
1/4 c. of orange liqueur (I omitted it as I hadn't any)
the grated rind of one orange (ahem...I omitted this too)
2 sticks of butter
5 large eggs
1 c. sugar
1 t. vanilla
1 c. cornstarch



Preheat the oven to 350 degrees. Break up the chocolate and melt it with the liqueur (if desired) and orange rind in microwave 30 seconds at a time with a stir each time the microwave beeps. Continue until perfectly smooth and creamy. Cut butter up into small chunks and stir the bits into the melted chocolate until perfectly smooth. Then set mixture aside.

Beat the eggs and sugar for a moment at low speed to blend. Increase speed to high and add the vanilla. Continue to beat for 7-8 minutes, until pale and fluffy, doubled in volume and holding soft peaks. (This part is so lovely and pretty to watch)

At slow mixing speed, sprinkle the cornstarch into the egg mixture and incorporate slowly. Don't try for a perfect blend, just a mostly perfect one, you wanna make sure to mix it briskly so that you don't deflate the eggs completely. The take a spatula and use it to fold a large gob of the egg mixture into the chocolate butter to lighten it. Then fold the chocolate butter into the eggs, one large glop at a time until completely incorporated. Make sure you smooth your spatula down the sides of the bowl to ensure thorough mixing.

Pour batter into two prepared 8 inch cake pans and bang lightly on a table to evenly distribute the batter in the pans. Bake for 25-30 minutes. The cake should be slightly moist when done in the "French manner" (so says Julia!) and the top of the cake will crackle and flake a little which is normal.

Cool cakes after removal from oven and while they sit you can:

Melt 3 oz. of semisweet chocolate, 1/2 an oz. of unsweetened chocolate, 4-5 T of butter and 3 T of orange liqueur together until perfectly creamy. When the cakes have cooled, pour the new chocolate mixture between the layers and sandwich the cake together....I served it just like that, with spoonfuls of whipped cream on the side but, of course you could also frost it if you need deep consolation.

There you have it.

Coffee Break Breakfast

Made some lovely muffins yesterday...had to make some for a ladies breakfast event (MOPS) and so I used the excuse to try out three new recipes in one whack. Made carrot/currant spice muffins, allspice streusel muffins and then my new favorite, coffee break muffins. MMmmm....coffee somehow becomes extra yummy when you're pregnant and its on the restricted or complete taboo list. I'm not normally a coffee drinker, happily for A who avoids stringently in favor of drug-free purity. We don't even own a coffee maker so, any coffee I end up having is usually a special Starbucks treat drink. It has not been terribly helpful that we live right around the corner from a drive-thru Starbucks.

I tell people now that I never really understood why parents insisted that coffee kept them going....UNTIL I had two children. I get it. And friends, I was a stringent caffeine avoider with my first pregnancy and almost pure with Dee but this time around there have been mornings when I have made a beeline for that Starbucks with crossed eyes, knowing that if I didn't get a little coffee somehow, I'd never make it through using sharp knives, operating cars and other bits of daily parental life. I still am not by any means even a cup a day drinker but, I understand the value of the occasional upper and I've developed quite the taste for the flavor of our zippy star ingredient.

For those who are on their first child still....or morally object (like A)...you can of course use decaffeinated coffee in this recipe and look, they even sell decaf espresso powder. And that's what I used. Ahem. *cough cough*

But, seriously...these are really good. I like them best warm, split and spread generously with butter, eaten with a mug of milk. Very tasty and comforting. This comes to you from the fabulous Dorie Greenspan's excellent book Baking: From My Home To Yours.

Coffee-Break Muffins

2 c. of all purpose flour
1/3 c. of sugar
1 T. instant espresso powder
1 T. baking powder
1/2 t. ground cinnamon
1/4 t. salt
1/3 c. (packed) light brown sugar
1 c. strong coffee, cooled
1 stick of melted butter, cooled
1 large egg
1/2 t. vanilla extract

Preheat oven to 400 degrees F. Whisk together the dry ingredients, then add the liquids and whisk everything together quickly until well combined. A few lumps are better than overmixed batter. Divide evenly between muffin cups and bake for 20 minutes or until a thin knife comes out clean. Transfer to a rack and cool for five minutes before removing from muffin tin for eating! Yum!