Made an apple pie Saturday and it was not bad. I’ve never been great at pie-making, but I sure like pie. I like tarts, too, and crumbles and Brown Bettys and crisps and gumps. You name it. Pie filling with something on it is pretty near the top of my list.
The best pie I ever had I couldn’t tell you. Every pie is the best pie. My favorites include fresh peach pie, homemade key lime pie, strawberry pie with glaze, rhubarb pie, sour cream raisin pie, pumpkin pie, and of course apple pie. I’ve never been a fan of cheddar cheese and apple pie, but why not? People love what they love. I like chocolate and peanut butter pies, too, and shoo-fly pie, and I’ve had sweet potato pies that taste pretty dang good. I think if I were stranded on an island and could have only one kind of pie the rest of my life, it would have to be apple. Just because. I grew up eating my mother’s amazing apple pies, and they are healthful and filling and the best kind of comfort food.
Who knows when pie season begins? I think every season is pie season. Right now, we’re all about lemon pies and banana cream pies and berry pies will be what we crave soon. Autumn is all pumpkin and apple and mincemeat, and winter tends toward pies made with berries frozen in summer and rich chocolate cherry or mint pies and creations layered with cream cheese and ganache and whipped cream.
Pie, pie, pie. Thank goodness we have something so delicious in common. I’m all for chicken potpie, too, just sayin’, and I had a seafood pie with phyllo once that was memorable in the best way: shrimp, lobster and crab in a creamy sauce with peas. Oh my.
I forgot to mention pecan pie. Another winner. Sigh. I think I’ve a one-track mind today, and that is just fine by me. Sometimes keeping the main thing the main thing is as simple as “What kind of pie shall I make today?” And why not? Life is short, and pie makes it a more pleasurable trip, to be sure.
Here’s a cousin of apple pie which is, in every way, delectable. Serve it up with some whipped cream and perhaps a plate of cheddar cheese, if you’re so inclined.
Walnut Apple-Peach Crisp with Cinnamon-Brown Sugar Crumble
3 cups sliced peeled Golden Delicious apples (about 3 medium)
2 cups sliced peeled fresh peaches (about 3 medium)
¼ cup granulated sugar
½ cup old-fashioned oats
½ cup packed brown sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
¼ cup cold butter or margarine
¼ cup chopped walnuts
Heat oven to 375°F. Grease 11×7-inch (2-quart) glass baking dish. In large bowl, toss apples, peaches and granulated sugar. Pour into baking dish. In same bowl, mix oats, brown sugar, flour and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in walnuts. Sprinkle over fruit.
Bake 30 minutes or until topping is golden and fruit is tender. Cool 15 minutes. Serve warm.
Made some chicken yesterday and it was not bad. Chicken is never bad. It’s always a go-to for me when I don’t know what to make. It’s the kind of meat that goes with anything, really, and I like it so much for that reason. Even grapes. I had a chicken salad on Sunday on Mother’s Day, and there were green grapes and cashews in it, and I have to say it was pretty good. It’s good with curry, too, and barbecue sauce; gravy and red rice and beans, and alfredo sauce.
It’s a practical meat source, chicken is. I like practical. Always have. The kids know this, as my Mother’s Day gifts were all practical, and I was happy. They gave me a crock with “One Wild and Beautiful Life” written on it, and some wooden spoons, and packets for a facial and a foot soak. All good, simple gifts I can use and that have meaning, and those are the best gifts.
Their words, however, meant the most. Written on cards, the sweet words of one’s children are the best part of Mother’s Day, of any day, really. All about love and gratitude and being the Best Mom in the World. I think every mom is the Best Mom in the World, to someone. That is the way of it. And all those Best Moms don’t care much what they’re given for Mother’s Day. Not as much as time spent together. That’s where it’s at. Time and space together, and expressions of love, and memories, and all those things to which we look forward. That’s what Mother’s Day is about. A pause where we think about our mothers and what they have done, and how hard they work, and all those meals they made for us when we were young and growing. Especially all the cookies they made, and the Christmas dinners, and the chicken stuffed with spinach and things we weren’t sure of that tasted so good after a long day at school with play practice afterward.
The best things in life are the most simple, I say. Flour sack towels, wooden spoons, recipes and the memories that go with them. What is better to celebrate on a Sunday in May than the simple things, our mothers, and the coming summer days? Here’s to all that, and to the next thing, whatever it may be. Perhaps there will be a crock pot full of chicken, coated in barbecue sauce, and a pan of bars fresh out of the oven. May we all have it so, and may we all know its worth.
Here’s a simple recipe for two, something delicious for a May evening under the sun-setting sky.
1 teaspoon olive oil
1¬½ cups fresh baby spinach
¼ cup ricotta cheese
2 – 1-pound chicken breasts
⅛ cup white cheddar cheese, grated
Preheat the oven to 400.
In a sauté pan over medium heat, add the oil and cook the spinach in it for 3 to 5 minutes, until it is slightly wilted. Stir in the ricotta and cook for a further 30 to 60 seconds. Allow to cool.
Cut slits into the chicken breasts, about 1 centimeter apart and 75% of the way through the chicken, so long as you don’t cut all the way through it! Stuff all of the spinach and ricotta mixture into the cuts. Season the chicken with salt and pepper. Sprinkle the white cheddar cheese generously on top. Generously sprinkle the paprika. Bake in the center of the oven for 20 to 25 minutes, until the cheese has melted and the juices are clear.
Made some taco dip yesterday and it was not bad. And then I took a walk out in the sunshine, and did that ever feel good. It just did. The air smells so fresh and green lately, and the sun was not too hot and there were birds everywhere calling out each other. There were children at the playground down the road in the park, and were they ever laughing and having the best time swinging and spinning about on the merry-go-round. Their mothers and fathers were sitting on park benches and talking, and there were people out walking their dogs and pushing strollers and some just out for a run with music in their ears.
I’ve never been a fan of organized exercise. It’s just not in me to be a runner. It looks painful and I never get to that feel-good place people talk about. I like to swim, under my own terms, and I have always enjoyed dancing. Weight lifting and workouts have never really appealed to me, and why would they? I lift enough in a given day, and housework has always been my yoga workout. Think about it. Doing laundry, folding sheets and socks, raking, sweeping, dusting; it’s its own yoga and I do it every day. Even mixing and rolling out dough is its own exercise. I have some muscles to prove it.
But. A walk is its own beautiful thing, and seems the most natural, most real and all-around healthful form of exercise. It’s natural to walk, and you get the bonus of scenery and fresh air and conversation if you have a partner. It feels as if you’re helping the world turn on its axis to take a walk, and there’s no agony; only this kind of warm, quiet energy which rises up gradually and stays the rest of the day. Walking seems to benefit mind, body AND spirit, so it’s my exercise of choice and always will be. And whatever there is to do work-wise at home, I’ll take it. The chores and movements of an ordinary life keep a heart beating just fine. They sure do. Even dusting, on a good day, can feel like dancing. Give it a whirl sometime, and see if you don’t agree.
This recipe is forgiving if you’re missing something on the list. Add whatcha got and make it your own. Serve with a Mexican meal, or make it your lunch on a cloudy spring day.
7 Layer Taco Dip
1 16oz can refried beans
1 cup sour cream (you can use mayo if you don’t have sour cream)
1 package taco seasoning.
Salsa – to cover sour cream mixture (you can use chopped tomatoes)
Cheddar cheese – to cover salsa
Green onions for garnish
Spread refried beans on bottom of a pie plate. Mix sour cream with taco seasoning and spread over beans. Pour the salsa over the sour cream mixture, and sprinkle shredded cheese and black olives over, and garnish with green onion.
You can also add guacamole, fresh lettuce, hamburger, etc.
Make it your own!