When it comes right down to it, I plan my life around food. It is the first thing I do on a weekly to-do list that has become increasingly smaller in my absence here. No more overwhelming I'll-get-to-that-later's. Later is now.
I've recognized more about myself in these last five months than I had in the last 25 years. I say recognized because I have known things about myself and ignored them for nearly as long. You know the drill, you know you will not like doing something but think 'it can't be that bad, so-and-so is doing it' or 'oh man! I could do that!' and off you go in a cloud of gung-ho smoke chasing a mean, prickly dream that doesn't belong to you. I fight those demons daily. I've created a litmus test to compare all these projects against and if it doesn't fit, I forget it. Saves me lots of time.
One of the things on my list is to write. I've been writing regularly but the writing itself hasn't been very focused and never really where it needs to be. It seems disjointed and lifeless; there is no me there. I have stories in my memories, but no words to tell them.
I don't want to plan my life too far ahead. I want the means to be the best part, not the ends. I've lived my life that way so far and I wouldn't change how it's played out. Wendy Jr. told me the other day "we might not have had much, but we've had great fun along the way." I like that. I think I'll continue having great fun along the way.
This week's menu is pretty tame. I got a cast iron wok for Christmas and tonight we are breaking it in with some stir fry. Tomorrow is Spinach Sausage with Pasta Alfredo and Thursday is Thai Carrot Soup. Friday, Matt and I are meeting friends in the City for dinner at a place we haven't been. I'll let you know how it is...and do my very best to take notes and pictures.
Thanks for sticking around here. I know you've been waiting for some time for me to get my act together. I appreciate you.
-wendy
Bourbon Apple 'Hand' Pies
Who doesn't love pie? Who loves a pie you can walk around with? ...that isn't fried? Me too! These are easy and delicious and won't last long once you make them. Just cooking the apples made my house smell wonderful and my stomach growl, which after being mostly bedridden for the past month made me feel even better! Plus just being in the kitchen and baking is the best therapy I could ask for.
 |
| only wish it was scratch and sniff, huh? |
Once I was given the okay to get back to my life, it seems I was behind or something because I have been so busy this past week I didn't think I had time for anything well enough making some sort of snack-y dessert! However, these are so easy and quick it will amaze you. Next time I will definitely try some other fruit filling, but the apples were perfect. Don't forget the bourbon, that makes it even better. Bourbon makes most things better, but you didn't hear that from me.
Bourbon Apple ‘Hand’ Pies
Ingredients for Filling
2 pounds mixed sweet and tart, peeled, halved, cored, and cut into bite-sized pieces
¼ cup sugar
½ teaspoon ground cinnamon
¼ tsp nutmeg
¼ teaspoon ground ginger
3 tablespoons unsalted butter
½ cup bourbon
Ingredients for Pastry
2 ½ cups all-purpose flour
½ tsp salt
16 Tablespoons (8 oz) unsalted butter, cut into pieces
½ cup sour cream
4 tsp fresh lemon juice
½ cup ice water
Preparation:
To make the filling:
Place the apple slices in a large bowl.
Sprinkle evenly with the sugar, cinnamon, nutmeg, and ginger, and stir and toss with 1 or 2 large spoons to coat the slices evenly.
In a large frying pan, melt the butter over medium heat.
Add the apple slices and cook, turning as needed, for 5 to 10 minutes, or until beginning to turn golden.
Add the bourbon and cook over medium heat for about 10 minutes, or until the apples are soft and the liquid is reduced to a light syrup.
Let cool.
To make pastry:
Place flour and salt in food processor set up with mixing blade. Put butter pieces in bowl and pulse until only very small pieces of butter remain; mixture will resemble sand.
In separate bowl, combine sour cream, ice water and lemon juice until mixed well.
While food processor is on, pour liquid mixture through feed tube until a ball of dough forms.
Remove dough, form into a round flat disc shape and cover with plastic wrap. Put it in refrigerator for 30-45 minutes.
Preheat the oven to 375°.
Remove from freezer and cut dough in half, returning other half (re-wrapped in the plastic) to the refrigerator until ready to work with it. (I find it easier to work with half at a time).
Roll out dough on a well floured surface to about 1/8 -inch thickness. Using a knife or straight edge, cut out squares about 4-5 inches across (you can make circles or whatever shape, but I don’t want to work that hard). Put the squares on parchment lined baking sheets and chill in refrigerator while working with other half of the dough.
Assembly and Baking:
When all the dough is cut into shapes, take them out of the refrigerator and place 1-2 Tablespoons of filling on each square (don’t over stuff them, it’ll just bust open and make a big mess). Brush water on the edges of the square and fold it in half, pressing gently on the edges so they stick together. You can press the edges with the tines of a fork to create that crimped edge.
With sharp knife, make 2-3 small slits in each pie for steam to escape.
In a small bowl, whisk an egg yolk and 2 Tbsp water together. Brush each pie with egg/water wash and sprinkle with granulated sugar.
Bake for 20-25 minutes until golden brown.
Eat. …but let cool a bit, because the filling will be hot.
August Time
In three words I can sum up everything I've learned about life: it goes on. ~Robert Frost
This is Wendy writing:
I've spent the majority of the summer doing what basically amounts to naught; I've got nothing to show for what I've done.
I had major surgery (hysterectomy) almost a month ago and am still recovering. It's aggravating to me, this recovery period. I want to be at least back to where I was if not better and, to borrow the brat Veruca Salt's words: I want it now. I'm a patient girl. I know the value of waiting. However, my patience is tried when I think I should be able to do something about it myself. What I should be doing is nothing, that's a new concept for me.
A week after my surgery, we had a death in the family; Matt's beloved Paternal Grandfather passed suddenly and unexpectedly. He was a vibrant, intelligent, loving, wonderful man and he will be missed.
Ten days after that, Hurricane Irene stopped by leaving havoc in her wake. Matt's mother was forced to evacuate her home, wading through waste deep water to get to safety, but has not (and will not for at least 3 months) been able to return to living in her house. Matt, Kelly and I have spent 3-4 days helping clean out the home so recovery for it can begin too. (We did not experience any devastation in our home, we were very lucky.)
It was quite an August.
Time is our friend, not the enemy. There is no rush and paying attention to the things we'd miss if we weren't waiting makes for a good change in perspective. I'm trying to remember that.
(aside: yes, I'm reading...a lot. I'll share the books and thoughts about them later.)
Subscribe to:
Posts (Atom)