Food Therapy

Baking and Memories

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This is the time of the year when I pay more attention to baking and making breads and pasties and pie. It is a winter time past time and it makes my little condo smell divine for a day or two. Lately I have been focused on a pecan pie recipe that I received from my daughter-in-law who is an excellent pie maker and shares my love of sweets.

I started this morning by tweaking my stash of recipes with the Karo syrup pecan pie recipe that I copied off of the world wide wait (that’s an old term – these days it is the Wha Wait What?). When I saved it to the correct folder on this laptop I found the following piece I wrote a while ago. It is a good memory of mine.

As I re-read the yellow bag story, I could hear Cheryl. At first, after she died, I was anxious that I would lose the ability to hear her voice. He works in mysterious ways. Gladly He helps me to hear her voice. (Sometimes, of course, being male, I do not want to hear it.) … on to the cookie story.

She’s Done it to Me

A couple years ago, when Cheryl was struggling physically more with Parkinson and her struggle with the dementia aspects of it was taking away her ability to follow simple directions, she coerced (maybe too strong of a word) me into helping her make cookies. I did not want to at the time.

Once or twice these were Snickerdoodles. And a couple other times we made chocolate chip cookies, the recipe is on the two pound bag of Nestle’s morsels. “You have to get the yellow bag!” she said to me once when I when I returned from the store by myself in the midst of the COVID pandemonium and price-shopped for supplies. “Those won’t work.” I was disheartened. I had purchased the store brand of chocolate chips. I argued my case for twenty-two milliseconds before realizing that there was no point in contesting the issue further. I returned to the store for the correct chips (“Morsels! It will say morsels on the bag. The bag is yellow.” She spoke to my back as I left.)

I can hear her voice. Little stories like this help me to recall her voice.

Yesterday, because I could avoid it no longer, I went to the grocery to restore my larder to its previous vigor. At the beginning my list had only two things, dried cranberries and raisins. Both of these I add to overnight oats which has become a new favorite breakfast treat. I have a pint Ball jar that is just the right size to contain a half cup of rolled oats, a cup of milk and whatever else I put in with those usually raisins or craisins some honey and chia seeds to set in the fridge overnight. I have also added at times cocoa powder, cinnamon, cardamon, vanilla or tahinni and used brown sugar instead of honey. This mixture goes well with my assembly of the coffee in the evening as well as drinking the coffee in the morning.

While putting all away I discovered that the bag of dried cranberries that I purchased would not fit into my quart jar I use to save dried fruit. Alas, some remained in the Ziploc bag that only zips most of the time. I left them on the counter to become a healthy evening snack near the apples and bananas.

After preparing some lunch I hunted for some sweetness to satisfy my heritage and hit upon spreading the Nutella look-alike I purchased at Aldi sometime in the past on a saltine cracker and sprinkling cranberries on top. That tuned out pretty good. (If you are not a believer, try it.) I realized that I was inventing a variety of cookie – biscuit or digestive to the Brits out there – and heard Cheryl say, “You could try making a chocolate cookie with stuff in it.” I blame Cheryl when I hear these inventive thoughts about cooking. She was not very inventive with ingredients but very inventive with technique.

I launched myself into search for a basic chocolate cookie that I could modify with extra ingredients. Below is the final product:

  • 2 C. all purpose flour
  • 2/3 C. powdered cocoa
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 ½ C. white sugar
  • 1 C. unsalted butter
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 C. chocolate morsels (in the yellow bag)
  • 1 C. dried cranberries
  • ½ C. smashed walnuts (crushed in the bag but I smash them further)

I creamed the butter, eggs, vanilla and sugar for a bit. Whisked the flour, salt, soda and cocoa together in a separate bowl dry and then dumped them into my mixer. (I bought a new mixer.) After a bit of mixing I tried out my folding paddle and dumped in the rest of the ingredients.

Bake in a 350F (177C) – medium oven 8 to 10 minutes. This lump of cookie dough makes about 4 dozen if you use a teaspoon from your table wear set to scoop and spoon some on to an UNgreased cookie sheet like I did.

After 8 minutes on the timer, I rotated the cookie sheets in the oven and added 4 minutes to the time. This worked for me because I dislike (maybe hate) chewy soft cookies. There is something special about just the right crunch that makes me smile.

Cheryl! You turned me into a cookie recipe experimenter. It is all your fault. (Dammit.) I love you and you are right. These are good. The tricky part will be spreading them out in my eating habits. I have eaten three while writing this story. They go well with coffee.

I wonder which wine pairs well. Pinot Noir? Chardonnay?

A conundrum.

Carpe Diem.

I will miss her always. I promise to only buy chocolate chips in the yellow bag that say morsels on the bag. Yes, Dear. I love you and miss you on holidays like this. Be safe and well in heaven. (Yep, I teared up when I wrote this.)

Carpe the baking Diem

Toaster Ovens

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Far be it from me to criticize the American appliance industry but I often wonder what jumped into the engineering head of folks who decided a toaster oven was a much needed appliance.  Having a small oven is handy in its own way but why call it a toaster? Why temp us toast lovers with the ability to get warm morning toast when one actually gets the stale bread a week later.

Indeed toasted bread can be achieved in several different ways with one critical ingredient, great heat applied for a short or relatively short period of time. Toaster ovens are unable to do either. Generally they fit into the vast category of “Almost A Great Idea” or AAGI (aw-gee) for short. At one time in the past we owned a toaster oven which also had the ability to roast a chicken. It had a built in rotisserie gizmo to spear the chicken with and rotate through the meager heat source. (aw-gee) After much trial and error we determined that the timer needed to be able to set itself to much more than the 45 minutes on the dial. The heat source warm up is include in this time since it is not instant on. (Alas and aw-gee)

Many devices fit into AAGI. Instapots and Airfriers might be two more. But often it is fun and necessary to use a device with a small heat source that supplies invaluable cleaning expertise and practice.

Microwave ovens supply this valuable expertise as they are able to rapidly take water from liquid to gas in a rice-sized pocket spreading soup or any other suitable substance over the entire inner surface while keeping the rest of the bowl at the temperature of a standard refrigerator. They are remarkable devices. If you ever require rubberized eggs for any recipe, a low wattage microwave is just the perfect solution.

All of these thoughts came to over the past several days as I pondered another stale bread morning in my nephew’s beautiful, quaint and cute little bungalow in Port St. Joe, Florida. My sister and my girlfriend and I spent three wonderful days there this past week.

We drove in my car so we did not have the wonderful packing experience of making everything fit into one suitcase. We took our time. We stopped occasionally to look for best toilet facilities. We visited Bukee’s in Alabama. No soft serve ice cream at Bukee’s which is a sad state of affairs. (aw-gee) We stopped at the Shrimp Lady which claims to be restaurant-ish on Google Maps. It is not but we bought 2 pounds of shrimps as big as my thumb that came off the boat 20 – 30 minutes previously. Over the next couple of days we ate them as shrimp and cheesy grits, and shrimp with garlic, onion, green pepper and spaghetti with marinara and generous Parmesan cheese.

Did the two most important women in my life just bring me along to cook and drive the car? It was a great trip.

Back to the toaster oven. It is a fine device in its own way but entirely unsatisfactory for making toast in the morning. The Nespresso Virtuo, however, makes excellent coffee one cup at a time, every time, as long as the special pods and a water source are nearby. Foamy luxurious coffee.

We are back home in Ohio. The forsythia in the back is just opening itself. The daffodils are poking up and wondering what the forsythia can see that they cannot. The forest view through my window is greenish against the browns and grayness.

Daylight saving? Time is here. And as Debbie says, “the light is returning to the planet”

I am off to ponder a method of saving the daylight and fold the laundry from the trip.

Carpe Diem.

Some Men have not Eaten Quiche

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Real Men don’t Eat Quiche

Yesterday my nephew, Jeff, and his family came to visit. It was a spontaneous phone message in the dark of the movie theater. “I’m in town for a few days on business. Can we get together for breakfast or lunch?” He lives in California and I have not talked to him face to face since his wedding three years ago. I invited him to my little condo and spread the word to my kids. It was a wonderful spontaneous family gathering.

When I mentioned it to my neighbor Jane later she remarked, “Serendipitous!” Yes, it was.

I made a quiche out of some random components that I had in the refrigerator. Quiche and frittata are in the same category of use what you have, I think. And of the two I think quiche is better. It could be the pastry crust that is required for an excellent quiche. One can make a crustless quiche but that is just lazy and in that other country it is called frittata, so, go over the mountain and call your crustless quiche by the correct name.

Jeff told me that no one had ever made him a quiche before. (It made me feel good inside. I was proud of myself.) The title for this essay jumped into my head after they were all gone yesterday. It is from a satirical little book that I recently found was written in the 80s. (Wow, I am getting old. I thought it was written just a couple years ago.) I had almost said it to him when he said, this is pretty good.

This quiche was bacon, Italian sausage, broccoli and onions with sharp cheddar and mozzarella, eggs scrambled with a little sugar and buttermilk over a pie dough made with flour and butter and a little salt. It was good.

Sometimes us real men eat quiche and pronounce it to be good. The accompanying picture is AI’s version of real men eating quiche. You can tell they are real people because they are washing down their quiche and other green substances with lager. (Never mind the fact that they all have the same mother and they were all born within 15 seconds of each other.)

Beer and quiche, Could be the breakfast of champions.

Carpe the serendipitous Diem.

Not Perfect but Better

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“Not perfect but better than it was” is my new answer to the question, “How are you doing?”

A good friend told me recently (In my thoughts, I used the verb accused.), “You are good at thinking about what you are thinking about and communicating that…” I thought to myself, huh? I do not understand what that means. My second thought was, is that a good thing?

Maybe that is why I am here talking to the computer (me really) and maybe putting these thoughts on my little blog. Maybe I do think about things more deeply than others. Maybe I do not. Caring for someone every hour of everyday with a chronic disease which gets steadily worse has turned my attention to finding grace and meaning in the little things and simple things around me. I suppose that fits with Carpe Diem.

Carpe Diem is how I sign these blog posts. And these are more and more about me, which fits because Cheryl is no longer here. And down the rabbit hole of meditation and thoughts about life and where it is going and where it was before, I have fallen. Alas. I can consume much of the day thinking about it. I hope I am not mired in grief. I do not think so. I do think that I have a predisposition to helping others if I can. I suppose I learned that from my father. (Ahh! another stream of conscience.)

If you are not used to doing this thought process on your own (finding your space and place), seek out a support group, either face to face or on Facebook. It is helpful with whatever difficultly you are encountering. The anonymity of Facebook works for many. Talking person to person about a mutually experienced disease or issue works for others.

This will sound like a tangent but stay with me. I have a notepad I keep on the kitchen table that I use to take notes about various vegetables and other items that I cook for a meal. I roast many things in the oven because I find it a convenient way cook. And while the oven is cooking there is often a convenient fifteen minutes or so for a glass of wine. Alas, I have digressed. On this pad I note which combinations of ingredients seem to work for me, so that I can repeat them in the future if I desire. (Cooking for one can be a chore.)

My first note is; brussel sprouts / tomato / carrots / salt, pepper, toss with olive oil / roast all 375F ~ 20 mins. This is pretty cryptic but this is a combination of vegetables that I like roasted together. There are others. Trying to eat healthy is a personal goal. I quartered the tomato and roasted it along with the rest.

My second note is; What’s in that soup? And a list of ingredients that I put in the soup. Several days ago it was a list of ingredients for beef, vegetable, barley soup. Today’s soup is a butternut squash recipe modified from the Mind Diet cookbook. I used orange lentils (1C.) instead of tofu and not so much ginger. My scribble tells me what marsala curry powder is made from.

My point is this: I have given myself the opportunity and place to note to myself about what is working. I do not feel the need to keep notes on what does not work in cooking a meal or in life. (Laments are not my style. I just throw away any leftovers… did he mean food or life? Yes.) It must be my personal reason for journaling and exposing my emotions to the blog-o-sphere.

I am not attempting to convince anyone of this method. I just know it works for me. I keep notes about what works for me when I am cooking. I keep notes about what works for me in life – my journal and this blog.

I rarely notice my own habits and attributes and other things that I do to help myself during the day. I used to have Cheryl to do that for me and it is, no doubt, another reason that I miss her so each day. (I know you are reading this , Cheryl, so there you have it.) It seems that I have others who do that for me also and I did not know they were there.

Others have told me that my words help them. If you are one of those, you are welcome. I only know that my writing helps me.

Look for grace where you can find it. (Cheryl often told me, there is grace in accepting help from others.) There is grace in simply being present for others.

Carpe Diem

Food Therapy (revisited)

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In a long discussion with a colleague at work in our little mechanical lab classes that I help with, (I am resistant to calling myself instructor. I know not why.) Fritz described a childhood memory that he called “dried apple stack cake”. This, of course, sent me off to do an internet search for recipes while he was talking. Baking for me is fun and experimental. I found a couple recipes for apple stack cake and when he discovered that I might make one he sent a text to his cousin and she responded with a recipe from down home. (notice the Adjunct Wizard in the microwave oven. Scary.)

Dried Apple Stack Cake

1/2 cup shortening
1/2 cup sugar
1 egg, well beaten
1/3 cup molasses
1/2 cup buttermilk
3 1/2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon vanilla
Cooked dried apples (see below)

Preheat oven to 350 degrees. (convection)
Cream shortening and sugar; add beaten egg, molasses, buttermilk, and mix well. Sift flour, soda, salt, and ginger into a big mixing bowl. Make hole in center of dry ingredients and pour in creamed mix, stirring until well blended. Add vanilla, stir well, and roll out dough as you would for a pie crust. Cut to fit 9-inch (Here I used 5 – 9 inch pans – somehow I lost track of 7 layers.) pan or cast-iron skillet (this amount of dough will make 7 layers). (Note when I do again – Try rolling out on parchment paper and baking on cookie sheets.)
Bake layers for 10 to 12 minutes, or until lightly browned. When cool, stack layers with spiced, sweetened old-fashioned dried apples. (See recipe below.)
Spread between layers and smooth around sides and top. Sprinkle with powdered sugar, if desired, or beat egg whites into a meringue and spread on outside of cake. You may brown the meringue if desired.
Prepare cake at least a day before serving it and put in refrigerator (it will keep several days, if necessary, in a cool place.) To serve slice into very thin layers.

Cooked Dried Apples* [I found that dried apples are NOT readily available in the grocery store. At least, not in the stores I shop in regularly.]

Put 1 pound apples (dried) in heavy pan and cover with cold water. You may need to add water several times to keep apples from sticking to pan. Cook until soft enough to mash. While still hot, mash apples and add 1 cup brown sugar, 1 cup white sugar, 1 teaspoon cinnamon, ¼ teaspoon cloves, and 1 teaspoon allspice.

*If dried apples are not available, cook several pounds (6-7 lbs. – apples are about 85% water) cooking apples with a little water. Add spices and sugars as listed above, and cook until mixture is very thick.
OR [my fix to no dried apples]
3 lbs. (48 oz.) of no sugar or other spices added applesauce. Bring to a boil then cook on low simmer for 45-50 minutes. Stir in sugars and spices at the beginning. Liquid will reduce by 25% or so. Cool to room temp and chill in refrigerator for several hours (over night). One last thing, this filling is great and there will be leftovers. It is GREAT on toast, for example. (I’m thinking about pork chops for dinner.)

• Mod 1: I used applesauce as above.
• Mod 2: OOPS I made only 5 layers.

This is the picture from Fritz’s cousin. As you can readily see, I assembled my too few layers upside down. Will it taste different if assembled right side up? This is a heavy question. I sense another experiment developing. In the meantime I need to thaw a couple pork chops. (And Fritz pronounced it good.)

Carpe Diem!

Where are the Pasties?

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Fast Food lovers Unite!

Has anyone noticed or even thought about the sad state of fast food? The universe is full of burgers and fries. These are chips to the Brits out there. Why is that? Are fast foodies complacent? Why put up with that selection? Yes sometimes the burger is made from chicken and sometimes it is made with pork the other white meat and sometimes the burger is shaved or sliced instead of ground but it is still a burger. Where are the falafels? Where are the pitas? There are other fast foods folks. Where are the pasties? You thought I was stuck on middle eastern cuisine did you not? Pasties are a big deal with Cornish miners. Where are the shrimp tacos?

I am ranting. I struck out on a spontaneous couple of days away from any preconceived commitments to just be by myself today. In a conversation I had over several days decided to simply leave. I told my kids. I told a couple others that might wonder where I went. I told my niece who cleans for me every couple of weeks. I am gone this week – well most of it. I have digressed.

Traveling south on a main artery in the U. S. should bring one in contact with a vast selection of fast food choices. Nope. Just burgers and fries exist in the two hundred-ish miles I drove today. What a disappointment this was to me. I had planned to drive thru somewhere and snag something different. Fast foodies are complacent. Or asleep maybe.

Frisch’s, a local fast(ish) food chain is closing in an agonizingly slow fashion. An out-of-state crowd bought the restaurants and real estate and leased the real property back to the restaurant operators. Probably some percentage of the profits deal was put together. The pandemic pandemonium ensued and everyone operating on half a shoe string struggled to stay alive.

What doe that have to do with anything? What does that have to do with food choices on commercial goods arteries in the U. S.? Nothing except that I saw a billboard ad for Frisch’s as I was driving along and I thought I might stop there. That thought drifted into burgers which morphed into anything else but burgers which made me think about what comes with a burger/chicken/pork-patties, just fries. All are on a bun. Not rutabaga, not squash, not carrots, some places have sweet potato fries, and some places do have mushy onion paste rings but where is mustard greens? Where are rice cakes? Where are fried green tomatoes?

Why is it always a bun? What’s in that flour that buns are made of? I looked longingly for a burrito sign and was overwhelmed with burgers.

A pasty can contain anything but its usual form is beef stew in a pastry shell. This picture from the Daring Gourmet. I think I will try it when I get home. All I need now is skirt steak and a swede or two.

I long for carrots or rutabaga and now I am hungry.

Carpe Diem.

She’s Done it to Me

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She did it again this morning. At least that is what I thought when I found most of my ingredients out to remind myself what I intended to do today.

A couple years ago, when Cheryl was struggling physically more with Parkinson and her struggle with the dementia aspects of it was taking away her ability to follow simple directions, she coerced (maybe too strong of a word) me into helping her make cookies. I did not want to do it at the time.

Once or twice these were Snickerdoodles. And a couple other times we made chocolate chip cookies, the recipe is on the two pound bag of Nestle’s morsels. “You have to get the yellow bag!” she said to me once when I when I returned from the store by myself in the midst of the COVID pandemonium and price-shopped for supplies. “Those won’t work.” I was disheartened. I had purchased the store brand of chocolate chips. I argued my case for twenty-two milliseconds before realizing that there was no point in contesting the issue further. I returned to the store for the correct chips (“Morsels! It will say morsels on the bag. The bag is yellow.” She spoke to my back as I left.)

I can hear her voice. Little stories like this help me to recall her voice.

Yesterday, because I could avoid it no longer, I went to the grocery to restore my larder to its previous vigor. At the beginning my list had only two things, dried cranberries and raisins. Both of these I add to overnight oats which has become a new favorite breakfast treat. I have a pint Ball jar that is just the right size to contain a half cup of rolled oats, a cup of milk and whatever else I put in with those usually raisins or craisins some honey and chia seeds to set in the fridge overnight. I have also added at times cocoa powder, cinnamon, cardamon, vanilla or tahinni and used brown sugar instead of honey. This mixture goes well with my assembly of the coffee in the evening as well as drinking the coffee in the morning.

While putting all away I discovered that the bag of dried cranberries that I purchased would not fit into my quart jar I use to save dried fruit. Alas, some remained in the ziploc bag that only zips most of the time. I left them on the counter to become a healthy evening snack near the apples and bananas.

After preparing some lunch I hunted for some sweetness to satisfy my heritage and hit upon spreading the Nutella look-alike I purchased at Aldi sometime in the past on a saltine cracker and sprinkling cranberries on top. That tuned out pretty good. (If you are not a believer, try it.) I realized that I was inventing a variety of cookie – biscuit or digestive to the Brits out there – and heard Cheryl say, “You could try making a chocolate cookie with stuff in it.” I blame Cheryl when I hear these inventive thoughts about cooking. She was not very inventive with ingredients but very inventive with technique.

I launched myself into search for a basic chocolate cookie that I could modify with extra ingredients. Below is the final product:

  • 2 C. all purpose flour
  • 2/3 C. powdered cocoa
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 ½ C. white sugar
  • 1 C. unsalted butter
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 C. chocolate morsels (in the yellow bag)
  • 1 C. dried cranberries
  • ½ C. smashed walnuts (crushed in the bag but I smash them further)

I creamed the butter, eggs, vanilla and sugar for a bit. Whisked the flour, salt, soda and cocoa together in a separate bowl dry and then dumped them into my mixer. (I bought a new mixer recently. It has extra paddles.) After a bit of mixing I tried out my folding paddle and dumped in the rest of the ingredients.

Bake in a 350F (177C) – medium oven 8 to 10 minutes. This lump of cookie dough makes about 4 dozen if you use a teaspoon from your table wear set to scoop and spoon some on to UN-greased cookie sheets like I did. (My mind always wants to grease the cookie sheet and Cheryl always tells me, “No!”)

After 8 minutes on the timer, I rotated the cookie sheets in the oven and added 4 minutes to the time. This worked for me because I dislike (maybe hate) chewy soft cookies. There is something special about just the right crunch that makes me smile.

Cheryl! You turned me into a cookie recipe experimenter. It is all your fault. (Dammit.) I love you and you are right. These are good. The tricky part will be spreading them out in my eating habits. I have eaten three while writing this story. They go well with coffee.

In future experiments I may try crushed peanuts and raisins. GORP cookies sounds good to me.

I wonder which wine pairs well. Pinot Noir? Chardonnay?

A conundrum. There was a big one there in the gap. It was begging to be eaten before I took this picture and I obliged.

Carpe Diem. (life is better with cookies and chocolate)

To Sit or Not to Sit

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To sit or not to sit that is the inaction.

That is the thought that jumped into my head as I pondered life’s choices and what we make of them when we make them.

The young man yesterday morning who in his zeal to get through the intersection on the Yellow traffic signal even though it was obvious that he had no chance of clearing the intersection before the Red because the service truck before him was also in the intersection blocking it chose to ignore his surroundings and become an asshat. (Was that judgmental of me? I chose to be judgmental just then.) I praised him for his eagerness to get his workplace twenty milliseconds faster as the rest of us became 20 minutes late while I waited to turn left through his driver-side door.

The Rule of Lines: The other line always moves faster.

  • 1st corollary: Switching lines (a choice) removes the delay in the queue you entered originally
  • 2nd corollary: Switching back (a second choice) much like Schrodinger’s cat screws it up for everyone.

Choices have consequences. Own them and learn from them.

All the time I am writing this and thinking about these I have stalled my original task I set for myself of going to the grocery store. Sometimes choices that need to be made are distasteful. Today for me that is pushing a grocery cart.

Cheryl taught me to make a list before entering the store. Mom just went to see what interested her. Her attraction to Sam’s Club was the idea that one could snack their way around the store. This idea was adopted by the Thriftway store that I would take her to when she had coerced me into doing it. I have found that Cheryl’s list method works well along side of Mom’s spontaneous want method for me.

It appears that I am fretting before doing. This attitude will keep one at home idling while the rest of the world moves on.

Carpe Diem.

Yesterday

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Two days ago I tripped over this recipe from the New York Times for an apple tahini tart. I wondered what tahini could possibly be. That thought led me down the rabbit hole of reading and cooking. It is my favorite sort of hole to fall into. I can be lost for hours.

Tahini is merely toasted sesame seeds and some oil. I found a recipe and method for making my own from scratch. When I was finished the product had the consistency of peanut butter and a similar albeit milder flavor. I should back up a bit. After reading the entire NYT recipe and how to create my own tahini, I looked through my larder. Low and behold I had everything except for apples. (Apples generally do not last long in my house.) Off to the store for more on Sunday morning I went.

I made the tahini on Saturday and refrigerated it overnight. On Sunday I made the pastry and placed it in the refrigerator as directed to rest a couple hours while I went to the grocery store to find apples. IGA had Pink Lady apples just as I had hoped for when reading the recipe. (I become ecstatic when I can find all the exact ingredients to make a new recipe the first time.)

When I made the tahini sauce by mixing the tahini with the other ingredients I covered it with a piece of waxed paper to keep out any small fliers that seem to appear when I bring in tomatoes from the small garden we have. I asked Cheryl (I could feel her nearby.) where did you put the rubber bands? I could use one to put around the top of this container of sauce. I found the Rubbermaid leftover tubful of rubber bands that I had recovered from her office several months ago and carried it from my office into the kitchen. When I opened it to find a suitable elastic band I found also a note from Cheryl.

A yellow post it note was wrapped around a flash-drive with the message “Sr. Pat” and a crossed out phone number. The flash-drive contained a video file that our grandson Max had put together some time ago. That video is a collection of early Christmas videos that his Dad made twenty years ago. I could not watch it all the way through until today when I could give myself time to react to the memories.

October is tomorrow and this is the time of year when Cheryl would start agitating to decorate for Christmas and I would resist (because I did not share her enthusiasm.) She sent me a message. “Christmas will be here before you know it!” she would say (and was saying this time.) I would argue that it is ONLY October. Thanksgiving has not happened yet! Today I argued that I had to finish this tart first!

This will be the first Christmas without her. I miss this discussion. I wonder how I will react to that fact in a few weeks. I wonder how I will react to the first Christmas without her in a few months.

Yesterday I put the flash-drive aside to finish assembling the the tart. Here is the end result.

I took it to my son’s house to consume after the football game. I will keep this recipe to do again with other fillings.

Tahini Apple Tart By Andy Baraghani Published in NYT website Sept. 16, 2024

For the dough
  • 1½ cups all-purpose flour, plus more as needed
  • 1 tablespoon sugar
  • 1¼ teaspoons kosher salt (such as Diamond Crystal)
  • ¾ cup/170 grams unsalted butter, cut into small cubes, chilled
  • Ice water, as needed
For the tahini spread
  • ⅓ cup tahini
  • 3 tablespoons sugar
  • 3 tablespoons unsalted butter, at room temperature
  • 1 large egg
  • ¼ teaspoon kosher salt
Assembly and filling
  • 2 pounds crisp, tart apples such as Honeycrisp or Pink Lady (about 6 medium apples)
  • 1 tablespoon cider vinegar or lemon juice
  • 3 tablespoons sugar, plus more for sprinkling
  • 1 teaspoon ground cardamom
  • Heavy cream, for brushing
  • 1 to 2 tablespoons white sesame seeds
  • Vanilla ice cream, whipped cream or crème fraîche, for serving
  1. For the Dough: Whisk together the flour, sugar and salt in a large bowl. Dump in the cold butter and toss until coated in the flour mixture, separating any pieces that stick together. Use your fingers to smush and flatten each piece once.
  2. Drizzle ¼ cup ice water over the flour mixture. Repeatedly run your fingers through the mixture, as if rummaging through a drawer, until combined. The dough will start out looking dry then become very shaggy. Transfer to a clean work surface and use your palms to knead the dough together, forming a ball with no dry spots. You may need an additional tablespoon or two of ice water to help the dough come together, but even then it will be shaggy, not smooth or shiny.
  3. Wrap the dough with plastic wrap and use your hands to flatten it into a round disc about 1-inch thick. Chill for 2 hours or up to 3 days.
  4. Lightly dust a clean work surface with flour and roll out the dough, turning it to prevent it from sticking between rolls, into a 14-inch round. Gently gather both ends of the dough and transfer to a parchment-lined baking sheet. Refrigerate the dough while you make the sesame spread and apple filling.
  5. For the sesame spread: Whisk the tahini, sugar, butter, egg and salt together in a medium bowl until smooth. (You can make the sesame spread 5 days ahead; just bring to room temperature before using, so it spreads easily.) [Ask Cheryl where the rubber bands are located.]
  6. For the filling: Heat the oven to 375 degrees. Peel, core and thinly slice the apples (see Tip). Toss the apple slices, vinegar, sugar and the cardamom together in a large bowl until the sugar feels like it has dissolved.
  7. Remove the dough from the fridge and plop the sesame spread in the center. Use the back of a spoon to evenly distribute the sesame spread, leaving a 2-inch border. Arrange the apples on top in whatever manner you like. Fold the edges of the dough over the apples to form the crust, then brush the dough with heavy cream and sprinkle with sesame seeds and more sugar.
  8. Bake on the bottom rack for 40 to 50 minutes, rotating the pan halfway through, until the crust is deeply golden brown and the apples are tender. Let cool for 20 minutes before slicing and serving with the topping of your choice.

I often bake bread in a convection bake and I started this tart in a convection oven. I got used to doing this in our old house. The temperature is uniform in a convection oven. After the first twenty minutes or so I rotated the cookie sheet that I had put the tart onto. I also changed the oven setting to bake from convection bake. I gave it a few minutes over the allotted time. As you can see from the photo it needed perhaps a short time under the broiler to get that golden brown color. I chose not to burn it.

David and I both pronounced it excellent.

Carpe Diem.

Food Therapy

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A good friend posted this recipe for her focaccia bread. — A few of you asked for my Focaccia bread recipe. Here you go: 

In a large bowl combine 4 cups of flour, plus 2 teaspoons each salt and yeast. Stir until dough comes together. Drizzle with a good olive oil and gather it into a rough ball. It will be quite moist. Cover the bowl and place in the refrigerator for 8 to 24 hours. When you remove the bowl, gently punch down the dough, drizzle with a little more oil and gather into another ball.  Take an 11 by 13 inch pan, spread olive oil all over the bottom and sides of the pan. Press the dough to the edges of the pan.  Let sit for 30-60 minutes (some recipes suggest 2-4 hours).  Sprinkle fresh rosemary leaves on top. Drizzle more olive oil on the surface. Preheat the oven to 450 degrees.  Using all ten fingers dimple the dough until it has small depressions all over it.  Drizzle a little more olive oil and bake for 25 to 30 minutes. Remove from pan to a cooling rack. Cut into shapes of your choosing. Serve with butter or olive oil and herbs. Enjoy. See my post from earlier today to see photos.

Always up for a good challenge I noticed that Robyn didn’t mention any liquid other than oil. Her ingredients will need about 16 ounces to get a dough. Many years of making my own bread tells me this. I made it last night before I went to bed,  oiled my bowl put the dough ball in after kneading for a few minutes. I drizzled more oil on top, covered with plastic wrap and put it in the refrigerator overnight.

Robyn sprinkled it with olive oil and fresh rosemary. Alas I was out of fresh rosemary leaves, so I adjusted.

I cut the dough in half after letting it warm up to room temperature for about an hour or so. One half I put in the freezer for a couple of days later.  Dough freezes well. It will keep a couple of weeks.

The other half I rolled out a little  and pulled it into a 10 by 14 roasting sheet that I use a lot. I previously spread olive oil on the pan and after helping the dough into the corners, I covered it with oil and wax paper and let it sit about 2 hours. During the last 30 minutes I chiffonaded some spinach, diced an onion and a green pepper, found my jar of minced garlic. I spread more olive oil on top and decorated the surface.

After decorating the dough…it is ready for cheeses.

Alas again I am out of fresh Romano. Another adjustment to my normal pizza activity. I forgot to mention that I intended to use Robyn’s recipe for focaccia and make a white pizza. I sprinkled the veggies with a combination of mozzarella, Colby-jack and parmesan.

Into the  450 degree oven for 10 – 12 minutes.

Good pizza is made in a very hot oven. My oven only goes to 500 degrees Fahrenheit. 10 – 12 minutes at 450 works pretty good.

Out of the oven after 12 minutes.

I let it rest long enough for me to touch the pan to cut it.

Leftovers. Nice.

I cut the remaining into four pieces and put them into a ziploc bag in the fridge. I think that they will reheat okay. The dough soaked up a fair amount of the olive oil. Letting it rest overnight coupled with the two teaspoons of salt gives the dough a sourdough taste and chew to it.

Overall an excellent choice for homemade pizza or focaccia.

Robyn’s product.

Thanks Robyn.

Carpe Diem.