So Kevin found more pears and apples on our trees yesterday. The pears are particularly beautiful, and the apples, though bumpy and small, have a tart old-fashioned flavour. With help from F and AB, I used them in a recipe for apple cake from MCC’s Simply in Season. It calls for 5 cups of chopped, unpeeled apples and turns out very dark and moist, almost too moist unless eaten immediately, and I’ve had success cutting it into squares and re-baking it at 300 or so, turning the squares, until the crust becomes crispy and the sugars carmelize.
I peeled the fruit, and substituted pears for most of the apples. The very first apple I chopped open, out leapt a large bug! AB thought it was an earwig. It crawled across the cutting board as I ran madly for something to squash it with (too squeamish to do it bare-handed). “Now that’s an adventure in local eating,” I said. AB wondered what an adventure was, and I said it was something unexpected and exciting. AB said, “I think you did scream, Mommy.” Oddly, that apple had no visible holes, though others did, and none of the rest had bugs or worms.
What with F snacking, all the chopped pears and apples added up to 4 cups, not 5, but the cake can be made with less fruit, though the 5 cup version is superior.
Here’s my modified recipe for Apple (Pear) Cake:
Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan.
Combine 5 cups apples (pears) with 1 cup sugar (1/3 to 1/2 cup more, if you’ve got a sweet tooth) in a large bowl. Let stand.
In a separate bowl, combine 1/2 cup oil, 2 lightly beaten eggs, and 2 tsp vanilla.
In a third bowl, combine 1 cup whole wheat flour, 1 cup flour, 2 tsp baking soda, 2 tsp ground cinnamon, 1 tsp salt. You can sift this together if you want (I didn’t).
Stir flour mixture into fruit alternately with egg mixture. Spread in pan. Bake 50-60 mins. (In my oven, it’s 50 mins.), or till toothpick comes out clean.
The Simply in Season recipe includes nuts and a sugary-cream glaze, but for my taste, this is just right as is. If you find it almost too moist, as I did, cut into squares, and rebake as suggested above. I haven’t done that step with this version yet because the peeled pears were not as juicy as the apples. But I might, just to see how it does; if I do, I’ll report back later.
In other news, baby CJ has a nasty cold and stuffed nose, and could not settle last night. So after our usual Olympic gorge, Kevin and I went to bed with this fussy little guy. I thought we might be awake all night, and around 12:30AM almost went downstairs with baby to watch more Olympics. I wanted to see the finish of the triathalon. But with lots of nursing, baby was able to sleep, off and on, and miraculously, so was I. Non-stop breastfeeding seemed to be the best medicine. (I did not regret that cheese and tomato sandwich scarfed right before bed). So I don’t know what happened in triathalon. But this morning, I watched Karen Cockburn win silver in the trampoline, a sport that brings back memories of jumping most unspectacularly in a friend’s backyard many many years ago. And I just watched our equestrian team clinch silver in show jumping. As AB says, “I really really want to be a horse rider in the Olympics.” Yah, I hear ya, kid. She also wants to keep a horse in our backyard. It’s like listening to myself, oh, twenty-odd years ago.
Yesterday evening’s adventure in local food did not start out well, but all adventures need their downs as well as their ups. Kevin had gotten three dozen eggs from our favourite egg farmer at the Kitchener market. Lately, Kevin’s been running down to the market by himself, which ends up being a much more efficient use of our Saturday time; though in the past we have enjoyed going with the kids and staying for lunch. I’d also gotten a HUGE bunch of chard in our CSA box, and remembered that my friend Heather has spoken fondly about chard in the past, so I figured she must know something I don’t, and she kindly sent a recipe called “trouchia” from a cookbook called Vegetarian Cooking for Everyone. In addition to the chard, it involves eight eggs. I hardly ever (no, never) cook with eggs. This may change. Eggs make secret appearances in my baking, but otherwise eggs are breakfast food at our house, and Kevin does breakfast.
So I was cracking farm-fresh eggs into a big bowl, when the seventh one whooshed into the bowl in a darkish, completely liquid mass. A rotten egg! I’ve never seen a rotten egg before, whole in its shell. I tried rescuing the other eggs, but couldn’t completely save them from the encroaching cloud. I must have Depression-era blood in my veins, because pouring out those seven eggs felt insanely wasteful. It almost seemed preferable to risk food poisoning. But not quite. The second go-around I cracked each egg into a small bowl, then poured it into the big one. No more rotten eggs.
Here’s Heather’s recipe for trouchia, only slightly modified:
Heat 2 tbs olive oil in a pan you can also use in the oven. Saute 1 onion, chopped, 1 clove of garlic, minced, and cook slowly, about 10 mins, then add your chopped chard leaves (I did not use the entire massive bunch, because I was planning on feeding it to the kids; I also used chard I’d previously blanched). Season with salt and pepper as desired.
Meanwhile, whisk together 8 eggs, add 2 tbs chopped fresh parsley or other herb of choice, 1 cup grated cheese (I used Nina’s cheddar), 1 tbs parmesan, and a pinch of salt. When the chard is cooked, scrape the contents of the pan into the egg bowl, stir.
Preheat oven broiler.
Reheat the pan with 1 tbs olive oil, then pour in the egg/chard mixture, give a stir, let it cook on medium-high for about a minute, then turn it down to low. I covered the pan with a lid at this point. It took longer to set than I’d expected, perhaps 10 mins, or even more. Cook till set, but still liquidy on top. Then remove lid, sprinkle on 1 tbs parmesan and perhaps some extra cheese, and set under broiler. Watch closely. Broil just till set and browned.
Serve in wedges from the pan.
The kids LOVED it. (Usually we have at least one nay-sayer; not this time). Adult family members loved it too, plus it presented very attractively, which my food generally does not. I tend toward hearty two-pot meals, stews, beans, rice, pasta. A ate three pieces of the trouchia, or approximately one-third of the total. We ate it with buttered bread (Nina’s), and a pot of Leftover Surprise: brown rice, hamburger and zucchini stir-fry, and black beans heated up together into an utterly delicious stew. (An example of my usual style of food; good and tasty, but not exactly pretty). No dessert. We rarely do dessert.
Kevin and I popped a bottle of bubbly wine (it was the only kind we had on hand), and enjoyed a leisurely dinner. AB said, “We don’t have to hurry tonight, do we?” After reading from The Long Winter, our bedtime book of the moment, and flossing and et cetera, Kevin and I sat down to watch more Olympics, which are always on in the background these days. I said earlier that it’s exciting to watch our Canadian athletes performing personal bests, and that’s true, but watching a Canadian athlete perform a personal best AND win a medal LIVE really gets me off the couch. Yes, Canada has finally medalled at the Games, thank you women wrestlers, rowers, and a fine young swimmer. Last night, we got to watch a 19-year-old Canadian man from B.C. come third by a hair in the 1500 metre freestyle, an event he wasn’t predicted to medal in. We were on our feet with a whoop at the end, feeling the joyful buzz of a tribal win that must be bred in the bone. We might imagine ourselves sophisticated and civilized, but what are the Olympics but a giant celebration of some basic human tribal impulse? That was my Big Thought of the evening, perhaps assisted by the bubbly.
Some good adventures in local food today, including Nina’s buying club. I took pictures, but haven’t figured out how to post those easily yet, so will put off doing that till later. She’s also got a chicken coop in her backyard, the cutest coop you’ve ever seen, but my kids weren’t interested in posing. Too busy playing. And begging for apricots. And squabbling over the fact that we hadn’t brought enough money to buy a giant pretzel (or, better yet, an almond horn) for each. Lessons in sharing. Not necessarily lessons learned, but lessons nevertheless.
While I was cooking supper, Kevin came in with apples and pears from the trees in our backyard we’d written off as dying. They haven’t produced since we moved in five years ago, but this spring Kevin did some pruning (Google-guided), and … pears and apples!! A said: “Quick, take them to Mom so she can cook them!” Since they didn’t go in my beef stir-fry, I thought I’d whip up a cobbler. Ah, yes, whip up a cobbler. The kitchen was at this point in a state beyond disarray, the dishes having not been done all day, supper in progress. But with help from Kevin and AB, the apples and pears were getting chopped while I cut butter into flour (local and local). AB wanted to cut an apple. They were small and hard, and I said, better not, but she is very determined, and next thing … blood!
It was one of those moments that makes me blog in my head, if you know what I mean. I’ve been doing this for years, long before blogging existed, and it helps cut through the crazy moments (at least, for me): I mentally narrate as we go, imagine dressing up the moment in fabulous or funny or tragicomic or whatever style best suits. It never flows quite as fabulously out of the moment, but oh well.
The Scene: Utterly disastrous kitchen, sink piled with pots and plates, vegetable debris on counter, flour on floor, baby sleeping, A unloading a 1/2 bushel of apricots into the fridge for me, radio on, F playing on her own, AB and Kevin happily chopping, rice steaming and wok bubbling, and me measuring, when ack! “I cut my finger!” Shrieking and howling because this child is nothing if not melodramatic, I race her to the bathroom, door partially blocked by apricots and A, run nasty gash under water, bandage, all the while assuring her she won’t bleed to death. “If only I’d listened to you Mommy,” she actually says. Am I a terrible mother for finding some pleasure in that rarest of statements? Adding to the moment, F immediately dashes upon hearing shrieks and begins wailing that she herself is mortally wounded too, coincidentally also on her hand, clutches my leg, look look Mommy (on close inspection it appears to be a well-scratched bug bite). Of course, the moment is soothed and conquered, and we move right on, finish the cobbler crust, lay it over sugared fruit, set the table, et cetera.
Can I also say that I did so many dishes tonight the accomplishment was medal-worthy? Funny story: The other morning, after Kevin had gone to work, the kids kept regaling me with: “Daddy did so many dishes this morning!” and “You wouldn’t believe how many dishes Daddy did this morning!” and “Did you know Daddy did a huge pile of dishes this morning?” It was true. He’d washed the dishes I hadn’t gotten to the previous night because he’d been at soccer and I just couldn’t manage them (this never happened before the birth of #4; somehow, I always always managed to wash the dishes at the end of the day, kind of a personal policy for me, clean kitchen, happy house, or something like that). So, yes. He’d done a day’s worth of dishes first thing in the morning. I was grateful. But clearly I’m not selling my own dishwashing very well. When I asked, the kids had no idea that I regularly (ie. EVERY DAY) washed the same huge pile of dishes ALL BY MYSELF! They weren’t impressed, though. There’s some fundamental difference between the things Mommy does and the things Daddy does. What is it??? I don’t know. It’s not Kevin’s fault. He pitches in always and spends a lot of very very hands-on time parenting and keeping this house going. But still.
By their very nature, these posts have to happen during brief lulls, which makes it seem I’m permanently at the computer, the kids in the other room, baby on blanket, crafts this morning, et cetera. And I’m not. Honestly. If there’s any one secret about parenting four kids, it’s this: it’s a lot of work! Prepare to have your life completely overtaken by work. Prepare to have laundry permanently in all stages of done to undone: dirty and piled on the basement floor, in the machine, on the clothesline or drying rack, in the basket waiting to be folded, folded in the basket and waiting to be put into drawers. It’s never ending. And that’s the laundry part. Consider the food part. The scheduling part. The hygiene part. Eighty nails to clip each week, my own not included. And through it all the breathing and the genuine calm which I find (most of the time) to get us all up and over the bumps and falls and unexpected turns.
Every day is an adventure. I feel myself constantly called on to excel, to dig into depths of strength previously untapped. It’s full-body and full-mind exhausting, and empowering. Just to make it through the day.
This morning we had friends over to play. Next up: lunch (leftovers? something on just-thawed loaf of bread?). Then dance camp for AB, 5 years, and so in love with dancing. This afternoon is her special last-day performance. I’m taking the other kids to spend the time in between drop-off and recital to Grandma’s house to play (me too). Grandma’s coming to the recital too. Then we pick up our weekly installment of food from the buying club, an amazing weekly event conceived and organized by my friend and neighbour, Nina, who is obsessed with local food and farming and farmers and has a total calling for this work. We are endlessly blessed by her obsession, and it has made eating local very easy. Her latest success is arranging for local pasta to be made with local wheat. She even has local farmers growing hard wheat so we can make almost completely local bread. I’m thawing a package of local hamburger for our supper tonight; again, from Nina’s buying club. Sometimes our fridge runs a little low on supplies, but I’m trying to make do till the next buying club or CSA box.
Still watching the Olympics. Canada has yet to medal, but I don’t really care. It seems so pleasantly Canadian, somehow. All these hard-working dedicated athletes breaking personal bests … how could I possibly be disappointed by their efforts? It feels like I’m not alone in that support, and that’s what I LOVE about Canada.
Okay, time to heat up leftovers, slice bread, call children to eat!
Okay, this is way too easy to do. I sense an impending addiction. It’s like being able to blurt out anything to anyone (or, as the case may be, no one) at virtually any time, with (almost) impunity.
To set the current scene: baby is lying on a blanket on the floor, “talking” (shouting, more like it; he’s got a big voice), surrounded by bits of Playmobil, while the other kids play something I can’t quite make out. I love their imaginary games, though truth be told, they’re too obscure to follow, and seem to rely on repetition: “I’m putting this bed in here, because they have to sleep in here.” “But then there is no door.” “This is a door.” “I have to pack up all your jewels.” “Okay.” Enhanced by incredible engine noises from A, age 7, and always but always the loudest child anywhere. Not because he’s shouting but because of his sound effects, which he’s been performing since infancy. Airplanes roars, explosions of all kinds, motors, engines, robots. He seemed to come by his repetoire instinctively, before he could have known what noise a car would make.
I wasn’t going to write about the kids. Much.
Anyway, that’s the scene, and I’m on the computer in the kitchen (bad placement for someone prone to check more often than she should), and there are dirty dishes on the counter, pots unwashed, leftover supper food just put away (pasta, with almost entirely local homemade sauce and salad; cherry tomatoes from our driveway garden!), and Kevin’s off to play his weekly soccer match. Let’s hope he comes home uninjured. (Black eye a couple of a weeks ago. Ouch). The Olympics are on in the background, too. And I’m about to floss the kids’ teeth, one by one, with them lying on the couch with their heads in my lap. All of the ones who have teeth.
Welcome to obscurity
Subscribe to obscurity
My name is Carrie Snyder. I'm mother of four, writer of fiction and non-, dreamer, planner, mid-life runner, soccer coach, teacher, taking time for a cup of coffee in front of this computer screen. My days are full, yet I keep asking: how can I fill them just a little bit more, with depth, with care, with light.