Tenderness and lightheartedness
Listened to the show Saturday and it was not bad. A godsend, as it often is, and source of real delight. There’s not enough of that in the world, I think. Light-heartedness. And there’s not enough tenderness, either. I could list a hundred things of which I’d like a bit more. Chocolate, of course, and sledding expeditions, and time to lie and bed and fool around but let’s not get carried away.
I’m thankful for so much it feels silly to point out what isn’t, but then how might we find more of what we wish for if we don’t speak it and seek it out? I’m thankful for you, of course, each of you, who pause in your day to pay a bit of attention to my silliness and my agonies. And those of you who love to cook and bake as I do, and indulge me in my going on about it — for you I am so grateful. For my children and their angst and hopes, for Mr. Sundberg in his diligence and love for things like flannel shirts and good crossword puzzles and speeches that incite and peach pie. For my parents and the trail they’ve blazed, and my brothers and their passionate, hard-working lives. For Angela and Laurel and Louis and Bob. For starlight, for cinnamon, for cotton towels, and for song.
Two things, this Thanksgiving, I wish for you: tenderness and lightheartedness. One to give, and one to receive on a day when emotions run high. Pause, then, and be gentle with someone, and loving, and sweet. And pause again to laugh, make merry, feel delight.
Emerson said, “I am thankful for small mercies. I compared notes with one of my friends who expects everything of the universe, and is disappointed when anything is less than the best, and I found that I begin at the other extreme, expecting nothing, and am always full of thanks for moderate goods…”
— Ralph Waldo Emerson, “Experience”
I like Ralph. But I like you more. Happy Thanksgiving, Dear Ones.
Crapple Crumb Pie
Crust for a single crust pie, however you do it
1 1/4 cups flour, divided
1/2 cup packed brown sugar
1/2 cup quick-cooking oats
9 T butter, divided
1/2 cup granulated sugar
1/2 teaspoon cinnamon
4 to 5 medium apples, your favorite, peeled, cored and thinly sliced
2 tsp. fresh lemon juice
1/2 cup cranberries
Prepare pie crust. Preheat oven to 425. Combine 1 cup flour, brown sugar and oats in medium bowl. Blend in 8 T butter to form large coarse crumbs; set aside.
Combine remaining 1/4 cup flour, granulated sugar, cinnamon and salt in small bowl; set aside. Toss apples with lemon juice in large bowl; toss in cranberries and flour mixture. Arrange apple mixture in pie crust; dot with remaining 1 T butter, then sprinkle with crumb topping. Place on heated baking sheet and decrease oven to 375°. Bake 1 hour or until juices are bubbling. Cool on wire rack. After baking half an hour, cover pie crust loosely with aluminum foil, if necessary, to avoid overbrowning.