A recipe for memoir: stories filled with ingredients you can measure ... and some you can't10/23/2022  The request is always the same. Birthday pie, not cake. And this year, apple pie. If I had to choose, I'd probably go with mincemeat (the dried fruit version). I might choose mincemeat as my pie of choice to eat, but when it's comes to making pie ... blueberry, pumpkin, mincemeat, cherry, or key lime, it's the apple that gets my attention. It's the one overflowing with ingredients that can't be measured. The one that makes me think of my mum peeling ribbons of peel with each apple. And my grandmother ... whose voice neared a whisper when she told me she used only half the white sugar measure, instead balancing it with half brown sugar, despite what the recipe called for. And when I make the crust I think of my friend who is a baker. She adds a splash a vinegar. And another, who shared her mother's recipe that includes an egg. I'd never added an egg to my pie crust. Yesterday I decided to give it a try. What a pie! It's delicious. My best ever, I think. The crust is flaky and tender and the filling as sweet as ever. It's the perfect blend of ingredients ... some that can be measured and so many others that can't. Recipes we love, remember, and share offer endless story ideas. Share your experiences with traditional foods, comfort foods, that recipe your friend won't share, or that recipe fail ... we all have them. Share your stories in a narrative poem, short essay, or a chapter in that book you want to write. But before you go, how do you like your apple pie ... with a side of vanilla ice cream, or maybe like "M", with a few slices of sharp cheddar?  A picture book memoir of Agatha, nose-to-the-ground, scent sniffing basset hound who loved to walk ... and stop and sniff. A beautifully illustrated book for dog-lovers of all ages. "... We love everything about it. Dogs, nature, and phenomenally innovative art! Well done."
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 Crumb, cobbler, or crisp? What's the difference? A fruit crumb is a lot like a crisp with a streudel-like topping, but a crisp has oats in the mix. Cobblers have a dough that bakes on top of the fruit. They're all good, but I must say, crisp is my go-to preference. It's easy, requires only a few ingredients, it's really good, and you can go from recipe to plate in an hour or less.  Fruit Crisp: 4-6 cups fresh fruit 1/2 cup all-purpose flour 1/2 cup brown sugar 1/2 cup cold butter, cut up 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup rolled oats Preheat over to 350°F Arrange fruit (sliced peaches, nectarines, apples) on the bottom of an 8" x 8" baking dish (or a pie plate, or loaf pan will do). Using a fork or your hands, combine the sugar, butter, cinnamon, and salt. Add rolled oats. Sprinkle mixture over the top of the fruit. Bake for 30-40 minutes, until the fruit is bubbling, the edges are browned, and crumb topping is golden brown.  Serve with a dollop of vanilla ice cream or yogurt, or whipped cream. Or eat it straight up. Oh, and it's really good warm. *You can also use blueberries or a combination of fruits like blueberries and peaches, apples and cranberries (a good autumn combo). Let me know if you make it or have a different recipe to share. |
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