Remembrance of Things Past

(No recipes for Madelines today-- just a reflection.)

It's that time of year, when the skies seem perpetually grey, and dust and ashes seem to collect in my thought patterns.Yet, out of these dark recesses, I want to remember the good - to process though the past year by making a list of the things worth remembering.  The things that made this year worth it all - chaotic and difficult as it's been. So, in chronological order:

• The Lord Jesus Christ's healing power.  I entered 2012 in the midst of the most severe depression I've experienced.   While I know my experience isn't unique -  many people have gone through that valley - my healing process was.  That December, I visited some dear friends who listened, and reflected, and were praying for me.  It should have been no surprise one Sunday night in late January, that my pastor felt led to hold a Mark 16 prayer line. I went through, and the Holy Ghost power hit me.  At that point, I knew I was healed.  But sometimes the complete manifestation comes a bit later.  Slowly, throughout February, March and April, strength returned.  My moods seemed to lift with the lengthening days, and slowly, God manifested the promise found in that prayer line. 

• A do-over.  I needed one badly last year, so the fact that I was teaching a semester classes, where I could begin again in January, was yet again another blessing. 

• My nephews.  Circumstances changed last year, and I'm with my brother's children more now than ever.  I've found it to be one of the best, most difficult, but most fun challenges I've ever encountered.  They are precious, smart, funny guys, and I love the fact that they're in my life more.    

• EUROPE!  I'd always wanted to go to Europe, especially with one of my sisters.  The Lord laid this opportunity in both of our laps, and we ended up traveling for twenty-one days with a group of students.  While it was difficult (and I'm not sure I'll do this again), it really was the opportunity of a lifetime.  

• My dog, Ella, has been a new adventure for me - going through the stages of puppy hood has been-- Ahem--interesting to say the least.  But she's a love, and she came into my life just when I needed her.

• Patience.  Endurance.  Finding grace in the waiting, and growth through difficulties. 

Dorrie and Debbie--AKA the Apple Pie Post

The reason I have my favorite apple pie is because of my Aunt Debbie.

When I was a girl, she was the "wonder aunt"-- the one who always had the best food, and the coolest "toys." (She also had the best cat named Noodle.) She's probably the one I was imitating when I bustled about in the kitchen at age five. Because the woman, quite simply, can cook. (She also can write, but that's a whole 'nother post.)

When I see her now, the conversation naturally goes to cooking. She and I share ideas, and I always enjoy seeing how she works in the kitchen. And after trying my hardest to get the spices right on apple pie, I finally asked for her recipe. And then, really without knowing, she introduced me to my favorite pie crust.

You see, when she started to realize just how much I like to cook, she started giving me birthday presents along that line-- like Dori Greenspan's Baking:From My Home to Yours.  I took one look at the "Good for Everything Pie Dough", and knew I had to try it. I've used it, without fail, since then.

That pie dough, along with her never-fail, super-simple apple pie recipe, is the reason I think I have found the best apple pie. If I haven't, I don't know it.  :)

Good for Anything Pie Dough
Dori says this dough is enough for one double-crust pie, but I usually get three pie shells out of it.   That means I make an apple pie, and then freeze a pie shell, ready for quiche or another open-faced pie. I also freeze any leftover pie dough to make pie crust cookies.


3 c. flour (I usually make my crust at least 1/3 whole wheat/sprouted flour)
1/4 c. sugar
1 1/2 t. salt
2 1/2 sticks butter (12 T.) very cold (or frozen), cut into half-inch pieces
1/3 c. shortening (LARD, of course!)
1/2 c. ice water

Combine flour, sugar, and salt into the food processor; pulse to mix.  Add butter and lard and pulse until fat is the size of small peas.  Begin adding ice water, one tablespoon at a time, until dough begins to barely clump together.  If it doesn't start clumping, the add a little more water and  run the processor with a couple of long pulses.  When the dough is a shaggy mass, turn out onto a surface.  Form at least two (or three) balls of dough and wrap with wax paper or plastic.  Chill for at least an hour.



Apple Pie

1 recipe of double-crust pie dough

6 c. apples, peeled, cored, and sliced thinly (I like to use the food processor.)
(Aunt Debbie always uses Granny Smith, but I've had good success with mixing Granny Smith with one other, non- cooking variety or Mutsus, my favorite local apple.)
Juice of 1/2 a lemon
1 c. sugar
2 T. all-purpose flour
1 t. cinnamon
pinch of nutmeg
dash of salt-- especially if using unsalted butter
butter, cut into thin slices

Grease and flour a pie pan.  (Recently I've discovered a cast iron pie pan that is amazing.  I would recommend it to anyone.)

Roll out one pie crust thinly, lifting and turning the dough to create an even sheet.  (Lifting the dough also helps you realize if your dough is sticking.)  Fold in half or fourths and transfer carefully into your pan.  Once unfolded, lightly press into the pan to remove any air pockets.  Allow dough to drape over the sides, but trim to one inch around the pan. Place in the refrigerator if the apples need to be prepared.

Sprinkle apples with lemon juice, and mix in flour, spices and salt together.  Place all ingredients into pie pan. Dot with butter-as much as you feel like you can! (I usually use 2 Tablespoons.)

Roll out top crust as before, and place on top of pie.  Trim the top  to just over the edge of the pan, like this:

Roll the edge of the bottom crust on top, folding and sealing them together.  If you wish, crimp the edges.  (Mine usually don't look like I've done anything like that when the oven heat hits it-- I still try, though.)

Vent the crust, cutting 4-5 slashes into the top crust with a sharp knife.  For extra-special treatment, make leaves with the left-over dough, and place them around the middle near the vents.  Then brush the crust with egg white, and sprinkle a tiny bit of sugar on top.  

Place a cookie sheet (preferably one with a lip) in the oven, below where you plan to bake the pie.  (This will collect extra juices, because this pie will leak. It just will.) Bake in the oven for 45-55 minutes, until the pie is golden-brown and bubbling.  I usually check halfway through and cover (I place another cookie sheet on a rack above the pie)  if I feel like it's browning too quickly.

It's best if you can wait at least an hour to dig into your pie-- that way, the juices will slowly settle back into the apples, and your crust won't be swimming in delicious pie-juice.   You can serve it a la mode, preferably with real ice cream--but Bryer's does in a pinch.

A Beautiful Day

At 7:00 I sluggishly walk down and begin the crockpot, turning on the grits, prepped the night before.

And then go back to bed.

Up 'til 2 AM the night before, prepping for a camping.  Then, up again at 3 AM, sick.

Awake again by eight-thirty, still not feeling the best, I head to the kitchen to make coffee.  My nephews, I. and S. are busy with leggos as I shuffle around, finishing details.   Drink coffee, but that's about it.  Feed boys.  Finish cooking for camping.  Get a shower, wiping the dirt of the morning away.    I attempt to start packing my clothes. The rain falls in sheets:  not good weather for camping.

We take care of a couple of things around the house.

And then, we find out the camper's fridge is broken.  The boys are heart-broken. Why can't we just use coolers?  I. asks.  And I understand: these boys have rolled with the punches much better than I would have as a child.

But there's grace in the afternoon sunlight.  Slowly, I begin to feel more like myself.  I gradually start eating again.  And the morning's rain now comes and goes gently, caressing our faces as we wait out this delay.  Music softly plays in the background as I finish my packing.  We leave early the next morning.

Sometimes, there's grace in waiting.

Five-Minute Friday: Back and Forward

It tastes like regret, leaving what I've been doing for the past two years.  It fits so well with my belief that students need to know there's a life outside the place that they live, and to understand their own culture well enough to not feel threatened by others'.

But I'm back to the ELA classroom-- teaching specifically writing. 

I'll miss the sweetness of sixth graders.  I'll miss starting over in the middle of the year.  I'll miss teaching something I can conjure curriculum for out of my brain and imagination and creativity.

But I'm looking forward to the writing process.  I'm looking forward to conferencing with students once more.  I'm looking to strengthening students as individuals, and hopefully as life-long learners. 

And once again, I feel that panic:  I'm not good enough.  I'll fall flat on my face.  And, of course, I'm not.  I will.   Which means, I return to my ultimate source, and depend on Him.  Without him, I'm sure to fail.

Wordless Wednesday

5 Minute Friday: Greatest

Today, my head is full of unnecessary things. A chalkboard, thick with dust from writing and erasing.

End of school.  Beginning of summer.  Endless to-do lists.  The classroom's a mess, I've got papers to grade, and a curriculum to plan for next year, and my brain. is. done.

The pain behind my left eye, and its auras, entensifies. 

Then,  I remember the quote I've copied to my whiteboard at school.  It stopped me in my tracks yesterday:

To love God is the greatest romance.
To seek God is the greatest adventure.
To find God is the greatest Acheivement.                  
                                          -Augustine

And I learn, all over again, how to find peace in all the chaos: give it all to God.

Unfinished

I haven't been here for a while, because most of my stories are unfinished.  You know the way you start a project, and then it gets left alone for months on end?  I've been at loose ends-- not quite finishing one thing before beginning another.   So I've been sitting on my stories, waiting for the loose ends to be tidied up. 

When it happens, I'll be so happy to share them.  'Cause I know my Lord will have worked out the kinks--all those problems I didn't know how to face, all those pieces that are sepparate and yet unsewn.

Too Long Gone

So what have I been doin' since April? Way too much. Finishing my Masters. Finishing a school year. Going abroad. Trying to cram summer into 2 1/2 weeks. And now, being way too busy with another school year, once again teaching languages I don't always understand well myself, but having fun in the process.

Stuff I've done lately that's worth sharing?

• Well, I've been here. And here. :)
  


• Made preserves from this book that I picked up at the Charleston Farmer's Market. Awesome. The ginger-pear preserves, peach salsa, and regular salsa is what I've made so far. I bought some chutney in Charleston, and it's some of the best I've ever tasted. The recipe is in the book, so I'll have to try it some time.
  


• Started to make lots of soup. I love it when soups are back from summer's heat!
  


• Found an amazing recipe for roasted tomatoes. And an amazing tart to use them in, when you're not making roasted tomato soup!
  


• Another tomato recipe: a knock-off version of Panera's tomato bisque. I've done some things to the recipe, so it might be worthy of a blog post by itself.
  


• Been to some amazing services. I've been blessed, and I'm looking forward to future blessings. Because my Lord is so good.

~M

Refocus

I have this week off-- a week away from students and (some) stress-- a week to gain back what has been lost in the times when I've been too busy.

The first couple of days were spent between battle and rest. Rest for the body; battle for the mind.

The battle was over things I want from life-- things I've prayed for. Things I believe for. Things I'm learning patience for. And sometimes, I want them now. Sometimes I hurt, because I feel the holes where those wishes belong. And sometimes, if I'm not careful, the wishing can lead to the mire of self-pity. Especially when I feel the weight of a thousand things unfinished at work and at school, much less at home.

Enter Wednesday night. Torn and wounded in spirit, I make my way to church. And then I hear the Lord speak to my heart: I hear you--I've already heard your cry. I'm already working; be patient. Broken before Him, I find the empty places filled. What does a man profit if he gain the whole world and loose his soul?

It reminds me of a quote I recently heard:

63-0421 VICTORY.DAY_ SIERRA.VISTA.AZ SUNDAY_
135 Don't despise where God has got you. But, serve your
purpose. There's coming a great victory day, one of these days, where the battle
is over.

139
It seems like, the Christian life, if the fellow is not absolutely centered on
Christ, the Christian life, seems like, holds so many disappointments. But those
disappointments are--are God's Divine will happening for us. Now, it don't seem
like it would be that, but it's God's way of doing things. He lets us hit the
river, to see what we'll do.

150 God lets disappointments happen, to show
victory. Oh, if we could only see that! See? You'd only see that these things
that seems to be so burring you, and upsetting you, they are trials. They are
things, to stand still, focus your glasses on the Word of God. And speak the
Word, and then just walk forward. That's all there is to do
it.151 We get to a time, we say, "God, I don't know what to
do. I'm up against it."152 Speak the word, "Lord, I believe."
And just start walking forward. God does the opening up of the sea. You just
keep walking. See?

And I begin again-- focusing on Christ, who is my life, and believing for the future.

*That* Strawberry Cake...

Most people like a good strawberry cake, but getting a good one isn't always easy. When my nephew requested strawberry cake with strawberry icing for his last birthday, I went searching for a recipe. Most called for strawberry jello or jam, neither of which are favorites of mine.

Then I found a recipe online. Real strawberries, based on Paula Deen's hummingbird cake. I don't know this blogger, but I'm so grateful for her posting this recipe! It's perfect: Lots of strawberry flavor, without all the fake stuff, and an easy recipe to boot. She added food coloring, but I didn't even worry with that. After all, who cares what color your cake is, as long as it tastes right?

My biggest adjustment for this recipe was to adjust it to whole wheat flour--which means adding baking powder and salt as well. I've baked this recipe in a sheet cake, three eight-inch pans, and two nine-inch pans, and other than the time adjustments in the oven, it's always turned out great.

Homemade Strawberry Cake from http://www.adashofsass.com/
Adapted from Paula Deen's Hummingbird Cake

3 cups self-rising flour
0r:1 1/2 c. whole wheat flour
1 1/2 c. unbleached, all-purpose flour
4 teaspoons baking powder
1 1/4 t. salt
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed and strained strawberries (puree and strain, then measure)
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
4 large eggs, beaten

Directions:
Preheat oven to 325 degrees. Spray and flour three 8-inch round, two 9-inch round, or one 9x13 rectangular cake pan, tapping out excess flour; set aside.

Prepare the cake batter: in a large bowl, stir to combine flours, baking powder, salt, and sugar. In another bowl, mix together oil, pureed strawberries, vanilla, lemon zest, and eggs. Pour liquid into flour mix, combining as thorougly as possible without over-beating. (I like to use a whisk and a rubber spatula.) Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips. (26-28 minutes for 8-inch pans, 35-40 minutes for 9-inch, and 28-30 minutes for a 9x13 rectangle.)

Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up. (Or, you can rush the process by placing the cakes in the freezer.

Ah yes-- but this is a strawberry cake with strawberry icing. Not cream cheese. Not that cream cheese is a bad thing... it's a very good thing. But cream cheese with strawberries? Yum. I didn't change anything, except to add a little lemon zest when I felt like the frosting wasn't firm enough. Other than that, this recipe stands on its own... we eat the leftover icing like desert, and around here, icing is usually a path to cake.

Fresh Strawberry Buttercream from www.17dovestreet.com

3/4 c. unsalted butter, softened (1 1/2 sticks)
4 oz. cream cheese, softened (1/2 pkg)
2 tsp. vanilla
4 1/2 c. confectioners sugar (about 3/4 of a bag)
3/4 c. fresh crushed and drained strawberries

Prepare strawberries: place in sieve to drain out the juices. In large bowl, cream butter, whipping until fluffy. Beat in cream cheese and vanilla. Gradually add confectioners sugar, beating well (mixture will be quite stiff). Add strawberries, beat in gently. Mixture will immediately soften. You can chill slightly to firm it up if you wish to frost the sides of a cake or to pipe the frosting, otherwise spread immediately on cooled cake. Try not to lick the spatula constantly. (Heheh-- I think this might be my favorite direction for a recipe ever.) Refrigerate for at least 30 minutes before serving. Yields enough to frost a 2 layer cake, a sheet cake, or 2 dozen cupcakes.

The only thing wrong with this icing is that I always seem to catch it at the "too limp" or "too crusty" stages. I'm sure it has a perfect stage, but I just never catch it there--perhaps I just need to chill it longer before I start applying it. It' s wonderful as one of those frostings you pile in the middle, and just let hang out, like shown in the original blog post. If I'd made my strawberry cake pink from fake food coloring, this probably wouldn't be such a big deal-- but since I didn't, I used this icing as a filling. After all, this time, it was supposed to be a celebration cake.

So that means I need to give you the recipe for my most favorite cream cheese frosting... the one my family always uses. It doesn't make a lot, and it's pretty soft, but that's part of its charm. We've been using this since we discovered it in the '97 Joy of Cooking, along with its most-perfect carrot cake. I think it's better because it's just not as sweet as all the other cream cheese frosting out there, so the flavors really balance well.

Cream Cheese Icing

8 oz. cream cheese, cold
5 Tablespoons butter, at room temperature
2 teaspoons vanilla
2-2 1/2 c. powdered sugar

Food processor method: Combine all ingredients in food processor and pulse until smooth and creamy. Do not overprocess. If desired, stir in addtional flavorings, such as grated lemon or orange zest, or ground cinnamon.

Electric mixer method: in a medium bowl, beat together cream cheese, butter, and vanilla. Add the powdered sugar in three batches, and beat just until smooth. If desired, stir in addtional flavorings, such as grated lemon or orange zest, or ground cinnamon.

Centrifugal Force in Action

It was a pretty tasty mess, after all...

Growing Pains

This year has been a growing one.

Some years are like that--pains deep into the muscles of the mind, shooting wide.

And then, you realize you've reached a milestone. Some people think you're at the top of your game. (You still don't.) All you can see are the mountains ahead, and you're afraid to look at the view below, because you might fall flat on your face.

That's where I am now. I'm sitting on go, waiting for the next inhale of challenge or the exhale of relief. It's leaving me breathless.

And then I remember:

Being confident of this very thing, that he which hath begun a good work in you will perform it until the day of Jesus Christ --Phillipians 1:6

And I remember my earlier conversation with my sister, and how we talked about everything--not just the good, but also the bad-- working in your life for the glory of God.

And I can breathe again.

You (Probably) are from the South if...

• You still believe cast iron skillets are the greatest cooking medium on earth.
  (You use one daily, and it probably came from your grandmother.)
  
• You know that "bless his/her heart" is not necessarily a compliment.
  
• You believe in hospitality, but know not to expect it when you're driving.
  
• Your daffodils start blooming in the middle of February.
  
• You actually like a little humidity, and can't stand that stuff they call "dry heat" out West.
  
• "Y'all" is standard vocabulary. It slips out pretty often.
  
• You don't mind talking to strangers, as long as what they are doing interests you enough. You've probably made some friends that way.
  
• You can tell what part of the South your friend is from by their accent.
  
• You believe in the social graces that make men "gentlemen" and women "ladies."
  
• You think winters without snow are beautiful, but you love your snow days, where everyone's afraid to drive and the grocery stores are empty where their milk and bread used to be. (Not because of the snow... oh no. It's the ICE.)
  
• You expect at least one day of flip-flop weather in January.
  
• Iced tea is sweet. It's the law.
  
• You know what the Bible Belt is, and where it's located.
  
• You know all about health food, but you know not to skimp on the fat in food.
  (It's where the flavor is, sister.)
  
• You have strong opinions about barbecue, and where to get the best near you.
  
• Schools still don't have things going on on Wednesday nights, 'cause that's "church night."
  
• Bluegrass isn't just a bunch of noise to your ears. You like the banjo.
  
• You know that summer is at your door when you hear the katydids at night.
  
• You don't think a house is really a home unless it has a porch. It's even better if there's a swing.
  
• No matter where you are in the world and how much you "loose your accent," when you start talking about home, it returns.
  

Feels like Fall

Lately, the clouds have been covering the sky, giving the promise of rain--but usually without delivery. I do wish it would rain-- my tomatoes would really love it, and so would our watering bill--but right now, I'm loving that hot coffee and tea actually are enjoyable. And that being outside isn't miserable. And the color of the sky, the beauty of the trees--it makes me think of autumn.

I can't wait.

The anticipation of a new school year is also with me; I'm looking forward to teaching something totally different. And interesting. And cool. I just hope my students think so! I might like it so much, I might not want to go back to ELA.

~

And that was all the time I've had to write since beginning this year. It's beautiful to look back on the anticipation, now that I'm there, and working hard, and tired, and trying to stay one step above my students in Spanish. At least I speak more than any of the rest of them--that is, except for the native speakers, which get the joy of correcting their teacher. Quite a bit.

So many have asked me if I like teaching Foreign Language and Cultures better than ELA. I love my planning period. I love the variety. Right now, I appreciate the class length, due to the fact that it would take me even longer to plan and learn and work if the classes were any longer. I don't love all the planning. The "trying things out" can be scary. And teaching three grade levels? To quote one of my new favorite people at work, "It is what it is." Each grade level has its strengths--and its weaknesses.

I'm tireder than I have been in a while from teaching. Master's class is once again absolutely ridiculous, and I'm contemplating, again, even three classes from graduation, if it's worth the pay raise for all the trouble I've been through. So far, it hasn't conquered my weekend-- but I'm kind of waiting for the hammer to fall.

Even with life whirling around me, my God is so good. His grace extends to me, every step of the way, and sustains me. I'm blessed.

Traveling Journal

A month ago, I was boarding the plane to what feels like my third home. (My first being heaven, my second being the South, USA.) It's still in the south--as a good friend said, you can't get much souther than Melbourne...

I went to Australia to visit my good friend, Alysa, in what was their (very mild) winter-- beautiful, green, and crisp. And I found so many things to love--so many that I'm afraid I can't still name them all. I'm afraid, however, that if I don't try, I'll forget what I do remember. So here's my go of it: let's hope I don't miss anything.

• "Let me just pop that in there for you... " I love the English influence in Australia; so much more than in the U.S. Their politeness defies expectations. It's expected that you small-talk with a cashier--not something I claim to be particularly good at. After one such exchange, I asked Alysa, "Do you know her?" Of course, she didn't.
• The beach. The ocean. The shore. It's incredibly beautiful, no matter where you go and no matter what you call it.
• Fish and chips on the shore. Yes, "chips" aren't very different than French Fries in the States--but they're still better. Five Guys comes close, but not quite.
  
• The people--not only because I have such a very good friend that lives there. But also because of the other amazing folks I met--people that made it feel as if I've known them much longer than I have.
  
• Good coffee. Everywhere.
• Small towns, and the small town mindset. People bring their dogs to town and wear Wellies as if it were the most natural footwear in the world. In Australia, dogs seem to be a family-oriented sort of animal to own, even more so in the U.S.
  
• Natural-feeling heating/AC-- I doubt people are prone to freeze themselves in the summer, as they didn't roast themselves in the winter.
  (My dad's favorite seasonal words are get acclimatised, so I appreciated it.)
  
• The local, small-town shops. Every town seems to have a vast selection of family-owned, beautifully kept shops, not invaded by chains, and willing to special-order for you. The bigger towns and suburbs are the ones with the chains.
• Wool shops. And wool. and tea shops. and tea.
  
• Amazing views. Beautiful countryside.
  
• Staying with Alysa and her family--and her mum allowing me to invade her kitchen. :)
• Jokes galore. That wingey-wongey sound... :)
  
• Realizing that cooking in Australia isn't much different than cooking at home, as long as you cook from scratch.
• Aussie grocery stores... I spent some lovely time comparing U. S. to Aussie ingredients. :)
• Local open-air markets.
• Amazing meetings. Christ-centered prayer. Holy Spirit Power and Presence. The peace of God that passes all understanding. Blessings that last through the return trip to my U.S. home.
  

I didn't have enough time-- next time I go, I'll stay longer. If real, practical life were the same as my trip, I could live in Australia in a heartbeat. That is, if I could move everyone I love over with me. :)

Yay!!! There are others like me out there!

That is, there are others on a clothes "diet."

Last Spring, as I switched my closet from summer to winter, I made a discovery: I didn't lack for anything. Anything. At all. In short, had/have too many clothes. In fact, it kinda made me sick to see how many clothes I really owned. So I decided that, for the duration of the summer, I wasn't going to buy anything. No shopping trips to the local outlet mall, no "retail therapy" whatsoever. It's been incredibly do-able; I've really not even missed it. I like what's in my closet--for the most part--and what I don't like, I have been trying to weed out.

But now, I have a decision to make. Should I join these ladies? I can't decide.

I might, though if I do, I'm (mostly) sticking to my original rules:

1. No new clothes (But my sewing doesn't count. Still. The idea that I can sew myself something new has been a saving grace. Not that I've had time to shop; not that I've actually sewn anything.) I might just say no new fabric, considering my stash. Though that can't apply to this stuff...
   
   
2. Even though "The Great American Apparel Diet" allows the purchase of shoes, I'm going to try to stick to not buying them--with the exception of my birthday boots. Yes, I'm buying myself boots for my birthday and asking for contributions from those who would normally buy me a present. Otherwise, the price would be unconscionable.
   
   
3. I can still buy accessories. Not that I need them.
   

Lay not up for yourselves treasures upon earth, where moth and rust doth corrupt, and where thieves break through and steal: But lay up for yourselves treasures in heaven, where neither moth nor rust doth corrupt, and where thieves do not break through nor steal: For where your treasure is, there will your heart be also.
Mathew 6:19-21

Biscuits: Morning, Noon and Night

(Otherwise known as the exhaustive biscuit post)

I once heard a particular scathing remark for those who don't learn how to cook: shotgun biscuits. "It sounds like a gun done gone off in the kitchen..."

Ahem. These are not those biscuits. You see, you can't develop any sort of reputation as a cook in the South with those ungodly things. The truth be told, those biscuits can do many things when you're in a tremendous hurry, as many TV darlings with deep southern accents have proven. It still doesn't make them taste any better, though-- doughy and generic flavor that comes from oils produced from who-knows-what.

I have a couple of biscuit recipes that I keep in my overflowing recipe collection for whenever the urge strikes. For no matter how much I may need protein in the morning, sometimes nothing but biscuits and gravy will do.

I do have one caveat about my biscuits: I always, always use half whole wheat (soft white) and half all-purpose flour. Sometimes I'll even use all whole-wheat. The half-n-half thing actually makes most people think it tastes better.

I also find that some have issues with cutting flour into butter (or whatever fat you're using). It's a skill better learned by experience rather than taught, but it's something you can also see-- though it's even better to feel it with your fingers. Honestly, it's better to underdo it rather than overdo it. If you overdo it, you'll end up with a gluey mess and biscuits that won't rise. If you leave larger pieces of fat in your dough, you'll just end up with puddles of butter in your dough, which will eventually make holes. That doesn't do much-- it just makes your biscuits flakier. :)

This is what looks right to me: all of the flour is coated with fat, but there are still larger pieces of butter in the mix. Those larger pieces will create flakiness, which make your biscuits tender. This is especially essential if you're planning on shaping your biscuits. You need those larger chunks of fat in there to support the turning and flouring and patting down and rolling out that your dough will go through.

I also use a pastry blender rather than a fork or my fingers. If I'm in a kitchen without one, I'll cut my butter into small (1/2-inch) pieces, use my fingers for a while, and end with a fork. I'll also use the food processor when I have large quantities of flour and fat. It all depends on your comfort and your tools.

Easy Drop Biscuits

This first recipe is one I mastered as a teenager, intent on imitating my aunt D's skills as a baker. It's really her recipe, tried and true, from many family get-togethers. Of course, my aunt probably has more biscuit recipes than a butcher has cuts of meat, but this is the one I remember the best. Mine never turn out exactly like hers; I think it's in the way she shapes them, and the way I don't. These are lazy-day biscuits, for when you don't feel like getting out your pastry mat or your biscuit cutters. This is also the recipe I use when I want to throw in cheese, chives, spices, and other lovely things. They're incredibly flexible. They also make up for their ugliness by being melt-in-your mouth good, and they need nothing to make them better. (Not that a little maple syrup or honey hurt anyone... :)

These biscuits are also so fast that you can whip up a batch for Sunday lunch after you get in from church, while everything else is warming up.

2 c. all-purpose flour (half soft white, half all-purpose)
4 t. baking powder
1/2 t. salt
2-4 T. sugar (depending on how sweet you want your biscuits--two is perfect for most)
1/2 c. butter
2/3 c. sweet milk
Preheat oven to 450 (230 C)

Mix all dry ingredients together in a large bowl. Cut the butter into 1-inch pieces, and using your fingers, a fork, or a pastry blender, cut butter into flour. When the largest lumps of butter are pea-sized and the rest of the dough resembles coarse cornmeal, add in milk. Mix very briefly. Drop in mounds onto a baking sheet (you can use parchment, if desired). Bake for 7-10 minutes, depending on the size of your biscuits.

(You can shape these to make them more uniform: using floured hands, gently round spoonfuls of dough between your palms and put them, barely touching, in a high-sided pan to bake.

Cheese and chive variation: (or, the Red Lobster version)
Reduce sugar to one tablespoon; add in 1/2 c. cheese and 2 Tablespoons finely chopped/cut fresh chives right before adding in the milk. You can also 1/2 t. minced garlic.

Cinnamon and spice variation:Mix in 1 t. cinnamon, 1/4 t. nutmeg, and 1/4 t. cloves into dry ingredients before cutting in butter. In a separate bowl, mix together 2 Tablespoons sugar, 1 teaspoon cinnamon and 1 Tablespoon butter. Drizzle the cinnamon-sugar topping over biscuits before baking.

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Sky-High Biscuits
If I'm really in the mood for butter and jam, what I want are my Uncle D's biscuits. (Well, really, he's my second cousin. He just treats me so well, I feel like his niece instead.) When I visited him and Aunt B. last fall, I woke up one morning to D. mixing up this recipe. I'm not sure anyone can make these biscuits quite as well as he does, but I'm still trying. When made right, these biscuits are beautifully buttery, fluffy and--the name doesn't lie--sky-high. An appropriate name for a recipe that comes from a former Air Force pilot, no?

These biscuits have a similar delicate flavor to the ones above, but they are built for butter and jam. They remind me of what's best about baking powder biscuits.

3 cups all-purpose flour (half soft white, half all-purpose)
2 Tablespoons baking powder
3 Tablespoons sugar
1/2 teaspoon salt1 teaspoon cream of tartar
3/4 c. butter
1 egg, beaten
1 c. milk

Preheat oven to 450 F (230 C).

Combine all dry ingredients in a bowl. Add butter, cut in until crumbly.

Mix together beaten egg and milk; add to flour mixture and mix quickly. Knead lightly, folding dough over itself to build layers.

Pat gently to about one inch thickness and cut into 2-inch biscuits. Place slightly apart on a cookie sheet; bake for 15 minutes.

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Heavenly Flour-Bread Biscuits (or in Southern vernacular, Angel Biscuits)
from Dori Sander's Country CookingThe last biscuits, I'm almost beyond words to describe. They aren't a bit like the other two--because they include less fat, copious amounts of buttermilk, lard, and yeast. Yes--though most don't consider yeast to be a part of biscuits, they are in this recipe. And it makes these biscuits wonderfully hassle-free and delicious. Because these contain yeast, I usually start the dough the night before and place it in the fridge. The next morning, all I have to do is roll out the dough and cut them out-- though I usually fold the dough several times (as you would puff pastry) to make sure it's the right consistency. This also helps the dough develop layers, which makes it a great pull-apart-with-your-fingers kinda biscuit. The other great thing about this recipe? They taste good for at least one day after they're freshly made, sometimes two--but only if you use lard. I've made them with all butter before, and they just weren't as good.

This makes a massive amount of biscuits, but don't fear, you will use them up. You could also halve the recipe or freeze the leftovers.

1 Tablespoon dry active yeast
2 Tablespoons warm water

5 cups all-purpose flour (half soft white, half all-purpose)
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar

1 cup lard or butter (I use 6.5 ounces of lard and 1.5 (3 Tablespoons) of butter)
2 cups buttermilk

In a medium bowl, dissolve the yeast in the warm water. Set aside.

In a large bowl, sift together the flour, sugar, baking powder, and salt. Cut in the shortening with a pastry blender until the mixture resembles very coarse cornmeal. (I usually use a food processor.)

Add the buttermilk to the yeast water, stir, and add to the flour mixture. Stir until the mixture is just moistened. The dough, which will be very soft, may be covered and refrigerated overnight at this point. (I always do this.)

Preheat the oven to 400 F (200 C). Turn the dough out onto a floured surface, sprinkle the top lightly with flour, and knead 6-8 times. Reflour the surface and roll the dough out to a thickness of a bout 1/2 inch. Using a biscuit cutter dipped in flour, cut into rounds and place on a lightly greased (or parchment-lined) baking sheet. For lighter biscuits, cover with a towel and let rise in a warm place for twenty minutes. For quick biscuits, proceed directly to baking.

Bake in the preheated oven for 15-20 minutes or until golden. Serve warm.

Reflect

The end of another school year--really, the end of anything--is always my turn to turn inward and dig deep. I don't like the words "deliberate" or "dialogue", or that over-used word, at least in badly-written books, "process". (It's always made me cringe.)

I prefer reflect. Perhaps because I equate that to what the Lord Jesus wishes to do with every Christian--to beat the dross and muck of the world out in order to see Himself, to shine to others through us.

I'm looking in the mirror this time, hoping to find more of Jesus Christ in my life and actions. And right now, my response back to this view is Lord, help me. Because I don't see what I should. And I can't do it; I can't change; only He can do that work. He's the one to break fetters, turn back hearts, tame tempers, close mouths, and show grace, both in failure and in success. All I have to do is surrender to the sweet Holy Spirit, more and more, every day.

Take my life and let it be

A living sacrifice to Thee.

Why I drive with duct tape

I've had an interesting car or two in my time. White Lily, for instance. Unfortunately, I've also sealed my reputation as a driver with a couple of accidents. But my latest (and longest lasting-- at least in my hands) car, Lady Jane Grey, has managed to steer clear of most of my driving issues. Until now.

This past winter, we had an ice storm or two. We only had one official snow day, but we also had one two-hour delay. I drove to work about an hour later than normal-- right before the de-icing trucks got to the road. I ended up in the ditch; the road was simply to slick for my car to stay on course around the elbow-sharp turn. My car was fine, except that it looked like it was missing a tooth or two in the front. My bumper was messed up.

I put off fixing my bumper into the indeterminate future. One, because my parents already had a vehicle in the shop. Two, because I had no earthly idea where to go. (Okay-- I still don't. But I'm goin' somewhere.)

Flash forward a few months.

I'm tired, it's early in the morning, and I'm returning from NYC, going to work. My contacts are in, but I'm not focused. And too late, I see what looks like a deer in the road, already dead. I brace myself, run over it, and listen for anything funny. When I don't hear anything, I relax and keep on driving.

A few days later, on the exact same road, I encounter the exact same scenario, only it's at night, it's a dead dog, and I am paying attention--only there's a car in the oncoming lane. I once again brace myself-- and immediately feel the SCRRRRRRRGH of a flat tire. Not that I would know. I've never had a flat tire before.

Pulling onto the side of the road, I immediately call my dad. He's the one with the technical know-how-- in fact, so much that I've never felt the need to learn how to change a flat tire. I know that's ridiculous-- twenty-seven year old single gal who doesn't know how to change a tire?! Yup. That's me.

Only, when I climb out of my car to see the damage-- or rather, feel the damage, since it was at night--my tire bounces back against the toe of my shoe. There doesn't seem to be any problem with my tire. Or any of the other tires. I look a little closer, and happen to notice that my bumper is no longer just hanging onto my car. It's now dragging the ground.

Thankfully, the closest WalMart was within slow-driving distance. Where I bought duct tape. Where I sat in the parking lot, laughing my head off while I carefully applied duct tape to my bumper.

And this, my friend, is why I drive with duct tape.

Easiest. Turkey. Ever.

Okay, maybe it's not the absolute easiest turkey ever, but it's really easy. And really, really good.

My pursuit for a new turkey recipe came after talking to my sister about Easter's dinner. "Turkey?! Why not ham?" she not-quite yelled into the phone. But my sister wasn't about to get her wish: my mother had already started defrosting the turkey. It had been sitting in the fridge for two days already, so instead I went on a mission to find a turkey recipe that was more like ham. I found it on www.epicurious.com, which happens to be one of my favorite places to find recipes.

You see, I believe in moist turkey. I think everyone does from a theoretical standpoint, but it's more elusive in home cooked turkeys rather than your commercial deli slices from the grocery store. Thankfully, there's always one key ingredient in moist turkey: salt. Before this weekend I'd always added in my salt through brining the turkey using this recipe. (My gravy and stuffing are also rifts off the linked recipes on this page.)

Brining makes a delicious turkey, but it requires you to start several days in advance. It's also bulky, and a bucket full of turkey-plus-a-gallon-or-two-of-salt-water is heavy. And my favorite brined recipe can be time-consuming and labor-intensive when it's in the oven, with lots of basting involved-- not something I would have time for on a Sunday. A new recipe was most certainly in order.

And this recipe? It's great. It's easy and relatively labor free--at least as labor-free a turkey as I've ever made. One reason I like it so much is because it goes with the low and slow method of roasting, which almost guarantees you a moist bird. It meant I didn't feel like I was going to burn my bird when I left for church, the oven timed to turn off somewhere in the middle of the service. And while it also included basting, it seemed to somehow work into a Sunday morning. And my family loved it. Enough endorsement? Here's the recipe:


Brown Sugar-Cured Turkey

Bon Appétit | November 1997

recipe from www.epicurious.com

Yield: Serves 10
ingredients
1 20-pound turkey
1/2 cup (packed) golden brown sugar
1/4 cup coarse salt
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground mace

2 large onions, quartered (or in sixths--more my style)

2 cups canned low-salt chicken broth

Rinse turkey inside and out. Pat dry with paper towels. Place turkey on platter. Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well. Rub brown sugar mixture all over outside of turkey. Refrigerate turkey uncovered 24 hours.

Position rack in bottom third of oven and preheat to 300°F. Arrange onion quarters in large roasting pan. Place turkey atop onions. Tie turkey legs together. Tuck wings under turkey. Sprinkle turkey with pepper. Cover loosely with foil.

Roast turkey 2 hours. Uncover; roast 30 minutes. Add 1 cup broth to roasting pan; baste turkey with broth. Roast turkey 1 hour, basting occasionally. Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour. Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 30 minutes longer.

Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serve with Wild Mushroom and Roasted Onion Gravy.

Wild Mushroom-Shallot Gravy

Bon Appétit | November 1997

I modified this recipe from a reduction sauce to a pan gravy, since I didn't have any extra cream on hand. (The cream I did have went into homemade ice cream.)

Yield: Makes 3 cups

roast onions from the brown sugar turkey, tough pieces discarded, and cut into chunks
oil and drippings from roasting pan, separated
(You can use olive oil or butter here, if you'd rather not use the "grease" :P

12 ounces mixed wild mushrooms (such as oyster, morel and stemmed shiitake), sliced
~ 1/4 c. flour (I always use freshly ground whole wheat pastry flour. I just like what whl.wht. flour does in a gravy.)
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh sage or 3/4 teaspoon dried rubbed sage
~1/2 cup dry white wine
~1/2 milk
~1 1/2 cups chicken stock or canned low-salt broth (you can use part of the drippings here-- just be careful for the salt.)
salt/pepper to taste

(When I make a pan gravy, my ingredient amounts are always inexact.)

preparation:

Transfer 1-2 tablespoons of butter, olive oil, or grease from roasting pan to a heavy, large saucepan. Heat oil over medium-high heat. Add mushrooms, rosemary, thyme, sage, and roasted onions to saucepan; sauté until mushrooms are tender, about 5 minutes. Add in flour; make a slurry with the vegetables and flour, and cook for 2-3 minutes. Add white wine; reduce until syrupy, about 6 minutes. Add stock; cook until liquid is reduced by half, about 10 minutes. Add milk; boil until mixture thickens to sauce consistency, about 5 minutes. Season with salt and pepper. Serve with turkey.