Tag: pie

Happy (US) Thanksgiving!

(Photo by Pro Church Media on Unsplash)

Wishing everyone celebrating Thanksgiving today a meaningful experience. We are lucky to have my older sister and her husband here visiting for the holiday. For various reasons, we are forgoing the traditional turkey in favor of roast beef and popovers. B, however, did make the traditional apple and pumpkin pies.

B’s nod to turkey was to craft one with his knife while venting the apple pie.

Daughter E is making a more traditional Thanksgiving meal “across the pond” in London where she lives with her family. It’s nice that our dual-citizen granddaughters are growing up with the tradition of Thanksgiving from the United States, even though it’s just another autumn Thursday at school there.

Here, we are having some wet snow for the holiday. It’s been a strange fall with an unusual level of drought, relieved some lately by wet snow and rain. Not sure what will come next.

Wishing everyone some special moments today, whether you are celebrating a holiday or not.

In honor of the new year

The New Year poem below was published on December 31, 2015 as part of the Silver Birch Press ME, DURING THE HOLIDAYS series. The photo was our own that we took to accompany the poem. In the note I wrote in 2015, I talked about how we still liked to observe GMT midnight, a family tradition made more meaningful now by the fact that daughter E and granddaughters ABC and JG live in London.

Eastern Standard

As the third millennium turned, 
our family toasted with sparkling cider 
at midnight Greenwich Mean Time, 
seven in the evening for us,
in deference to daughters’ bedtimes.

With our children grown, the two 
of us honor that tradition, 
clink glasses, savor the past, 
sip, hope for the future, 
in evening dark as midnight.

Joanne Corey

This year, we were fortunate to have daughter T at home to celebrate with us with sparkling blush grape juice and pear-apple-cranberry pie that B had made. We were able to tune into the firework and light show from London, which is held on The Thames near the Millennium Wheel. The first time we visited E in London in December, 2019, we went for a ride on the Millennium Wheel, so it was fun to see it as part of the light show.

Best wishes for 2024, Everyone!

Join us for Linda’s Just Jot It January! Find our more here: https://lindaghill.com/2024/01/01/daily-prompt-jusjojan-the-1st-2024/

a belated Thanksgiving

Because spouse B had contracted COVID and needed to isolate at home and daughter T and I were masking around each other in case one of us was infected, we didn’t celebrate Thanksgiving last Thursday – or, I should say, we celebrated with a nice, but not fancy, dinner of roast pork with roasted vegetables with T and I eating in the dining room and B at the kitchen table where we could talk to each other at a safe distance. Instead of the traditional pie, we had (the also-traditional) Aunt Gert’s Indian pudding for dessert.

That Thursday was Day 12 of B’s COVID experience and the first day he had tested negative. On average, Omicron infections last for eight days, so B was on the long side of the spectrum but someone has to be to balance out those who have a short infectious phase. Because he needed to have two negative tests 48 hours apart for us to be unmasked around each other, he decided that our fancier Thanksgiving dinner should be on Sunday.

While, for many years, I did the bulk of the cooking at our house, I don’t especially enjoy it. B, on the other hand, likes cooking and baking, so he chose the menu and made the meal. We enjoyed a delicious dinner of individual beef Wellington with roasted Brussels sprouts with bacon and a Braeburn and Cortland apple pie for dessert.

One of the things for which we are most thankful is that B’s bout with COVID was relatively mild, even if his infectious period did hang on longer than expected. We are also thankful that T and I remained uninfected. The pool of people I know who have never had COVID has dwindled to just a few, so I know it’s likely we will contract it someday, but, for now, we are all happy to be able to spend time together at home unmasked in the same room, whether or not there is a fancy late-Thanksgiving meal on the table.

Photo by Pro Church Media on Unsplash

One-Liner Wednesday: strawberry season

Fresh strawberry pie, the last of our local strawberry season trifecta along with strawberry shortcake and strawberry-rhubarb pie

This delicious post is brought to you through Linda’s One-Liner Wednesdays. Join us! Find out how here: https://lindaghill.com/2023/06/14/one-liner-wednesday-a-floral-gift/

One-Liner Wednesday: the day after

The aftermath of Pi Day.

Join us for Linda’s One-Liner Wednesday! Find out more here: https://lindaghill.com/2023/03/15/one-liner-wednesday-what-day-is-it-anyway/

Pi Day!

The US tends to have a lot of whimsical “holidays” in honor of just about any food, activity, relationship, etc. imaginable. March 14 is celebrated as “Pi Day” because Pi is 3.14…

The celebration entails eating pie. While Brent often bakes for Pi Day, this year I bought a suitably dedicated cherry pie from Wegmans.


Wishing an equally delicious pie to all those celebrating!

heatwave kitchen

I did something I seldom do this morning.

I wore an apron.

Like many other locations in the Northern Hemisphere, this week we are having a heat wave. It was already 90 F (32 C) by 11:00 AM, so two hours before solar noon, given Daylight Saving Time. Not quite as bad as daughter E in London which set an all-time record at 40 C (104 F) earlier this week, but hot enough that I wanted to get kitchen work that involved heat out of the way this morning.

When I was at the farmstand earlier this week, they were selling beets for only a dollar a quart, so I bought some to roast. I decided to peel and cut them in chunks before roasting. Because I didn’t want to risk splattering my cream and blue print sundress with red beet juice, I donned the apron that B wears sometimes when he is baking.

While the beets were roasting, I made cooked butterscotch pudding for a pie. When I was growing up, my mom used to make pudding pies or sometimes fruited jello pies in the summer. I think that it isn’t a very common practice anymore because there were no pie directions on the pudding package. I remembered the modifications well enough, I hope, that the pie should set. Bonus: I had a graham crust in the cupboard so I didn’t have to bake one.

Admittedly, I don’t have to worry about our kitchen getting unbearably hot because of our air conditioning, provided very efficiently by our geothermal heat pump system. (Geothermal heat pumps use much less energy than conventional central air systems but I wanted to get my electric cooktop and oven work done early so as not to add to the electricity burden which rises in the late afternoon/evening.)

As I keep hearing about people in Europe and the US suffering from extreme heat, my mind goes to heat pumps which will keep them warm in the winter without burning methane and safely comfortable in the increasingly hot summer heat waves, all while helping to combat the greenhouse gas emissions that worsen climate change. Bonus: Heat pumps can break the stranglehold that Russia and other oligarchies have over fossil fuels, promoting peace and economic stability. So much conflict has fossil fuels as an underlying cause. We would do well to stop using them as quickly as possible, so, for peace and the planet, let’s transition to heat pumps NOW.

Election Day

B and I baked an election day pie early this morning with an important message: VOTE! We did early voting last week and will be watching television coverage as the returns begin to come in this evening, by which time our tummies will be full of our fruits-of-the-forest pie. Today’s rendition is made with apples, raspberries, blueberries, and rhubarb.

SoCS: dough

Today, E and I took ABC to her first theater experience, a performance of Sesame Street Live. The theme was magic, but a lot of the story revolved around things that turned out to be science. One of those things was making cookie dough out of flour, butter, eggs, and sugar and adding heat to make it into cookies.

My other dough experience of the week was making pie dough for a birthday pie for Paco who turned 94 on Tuesday. I wanted to make him a prune-apricot pie. Unfortunately, it had been a loooong time since I had baked a pie from dried fruit. And I was super tired because I had been up at night with ABC and then had trouble getting back to sleep. I realized too late that I had forgotten the salt in the crust. D’oh! I also didn’t put as much water in the fruit when I stewed it as I should have, so the apricots didn’t soften as much as I would have liked and I didn’t have very much juice to thicken. Still, it all worked out okay as Paco enjoyed it very much.

I thought that doing an unsweetened pie might also appeal to Nana, who hasn’t had much appetite lately, but it didn’t sound good to her. She is still eating breakfast, but usually not much for lunch and supper and she doesn’t like things that are too sweet. One of the hospice rules is that she can eat whatever she wants and we are following that. We have gotten some coffee ice cream to keep on hand because it was always one of her favorites, the bitterness of the coffee cutting the sugar. We’ll see if she wants to try some someday soon.
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Linda’s prompt for Stream of Consciousness Saturday this week is “dough/d’oh”. Join us! Find out how here:  https://lindaghill.com/2019/03/29/the-friday-reminder-and-prompt-for-socs-march-30-19/

strawberry pies

In my region, it is strawberry season. While strawberries from far away are available in supermarkets year-round, we almost never buy them, preferring to wait for the short but sweet local strawberry season.

When the wild strawberries in our lawn begin to ripen, it is time to head to the farmstands for quarts of flavorful, ripe berries. (It used to be time to head to the pick-your-own farms in the area but lack of time and an aging body have put an end to spending some early morning hours picking berries and avoiding slugs.)

In the early part of the season, I always make a fresh strawberry pie, using a recipe that my mom, known as Nana here at TJCM, made. It originated in a leaflet from the farm that we used to visit with her during childhood to pick strawberries. My copy was written out in Nana’s elegant cursive on a recipe card among those that she gifted to me when B and I married. We shared this year’s fresh strawberry pie topped with whipped cream with her and the family over at Mercy House, the hospice residence where Nana is now living.

As the season progresses and the berries need to be used more quickly, I move on to recipes that involve cooked berries. Last week, I made one of my favorites, strawberry rhubarb pie. I tried something different this time, using pastry cut-outs instead of a full top crust, hoping that the filling in the extra-deep pie plate would cook through without soaking the crust.
36427111_10212160706838382_6712770018037202944_n It worked! Again, the family gathered at Mercy House to enjoy pie with Nana and Paco.

Strawberry season is always a blessing, but this year even more so. Making more sweet memories is a precious gift.