Sweets by Wendy Stewart (ONE GOOD MEMORY Series)

Another poem from a fellow Grapevine and Boiler House Poets Collective friend as part of the Silver Birch Press ONE GOOD MEMORY series! Enjoy “Sweets” by Wendy Stewart, especially those of you who enjoy marzipan treats for Christmas.

Silver Birch Press

Sweets
by Wendy Stewart

For Christmas we make marzipan fruits.
They are as big as my thumbs.

Apples are round and red,
like apples. I get it.

Plums are purple like plums.
I like them best.
Bananas are yellow and long.

I say grapes and she laughs.
I get it. They’d be so little.

Once she says Oh! That one
I thought must be a real plum.

She puts them on the glass tray.
They stay set on the cold porch.

When company comes,
we offer them our candies.
She holds the tray.

I tell how my mum
was fooled by my plum:
That one.

PHOTO:Marzipan fruits by Fiery Phoenix.

NOTE FROM THE AUTHOR: I wrote “Sweets” when my daughter was little, perhaps littler than I was in this poem, and I was missing my mother. It is a fond memory. It struck me that you don’t know what’s…

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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.

another strawberry season

We are almost at the end of strawberry season here in upstate New York.

When I was growing up in rural New England, we always went strawberrying every spring and made lots of recipes with the fresh, flavorful berries. Back then, you only had access to fresh strawberries when they were available locally. Now you can buy them in the grocery store year-round grown somewhere far away, but we seldom buy them because they are never as good as local ones.

For many years, I picked my own from nearby farms, but now I buy them from the farmstands and embark on the annual strawberry binge.

This year, we had some of our old favorites – strawberry shortcake, fresh strawberry pie, strawberry-rhubarb pie, strawberry salad, strawberry sundaes, strawberries with yogurt, and strawberries on pancakes. We also tried some new recipes – strawberry spoon cake, strawberry-rhubarb muffins, fresh strawberry tarts, and strawberry bread pudding.

Wow! That looks like a lot when it is all written out.

I think it will tide us over until next spring, when I’m sure we’ll be ready to dive into strawberry season once again.

in the pandemic kitchen

Many people are discovering cooking and baking from scratch during these past weeks of sheltering at home and less frequent trips to the store. The demand for basic ingredients has been so high that is still difficult to reliably find flour, yeast, sugar, milk, and eggs. There are lots of stories of people learning to make sourdough bread and to concoct meals with what they have on hand. Some people, who had always bought already-prepared meals or restaurant food, are finding out that they enjoy making their own dishes and baked goods and even find it relaxing.

At our house, we were accustomed to doing our own cooking and baking, although some things have changed. I’m definitely being more intentional with meal planning, both to make sure I have the ingredients on hand and to accommodate everyone’s breakfast, lunch, and dinner. Before B began working at home, he often ate lunch with friends; now, I try to have leftovers or some other options available for him.

Another thing that is different is that B is doing more cooking and baking. He actually enjoys kitchen work more than I do and finds it fun to make recipes that are more involved. I make bread in the bread machine; he recently made an apricot-raisin bread that took three days to make. He tends to wake up early and frequently makes breakfast treats – muffins, scones, even Chelsea buns. He does all the family grilling and has several special dishes that he prepares, including chicken marsala and Nana’s lasagna. I tend to make more old-style recipes, like meatloaf, pot roast, and soups.

Some people are also discovering things like pickling and making stock, things that I learned from my mom when I was growing up in rural New England. Of course, if you had a turkey, you would make stock from the carcass. Back then, it was considered frugal; now, it’s about better utilization of resources. I will admit, though, that now I will make a small batch of refrigerator bread-and-better pickles, rather than the dozens of jars we used to make and process in Ball jars and hot-water bath when cucumbers were in season. The pickles are still very tasty!

In some ways, my freezer and pantry resemble the ones from my childhood much more now than they used to. Because our house growing up was twenty miles from the nearest grocery store and there was a big chunk of the year when you had to worry about snow and ice on the road, we always had a stock of shelf-stable and frozen foods on hand. Now, in case we need to quarantine, I have followed the recommendation to have at least two weeks of food on hand, plus what we need to eat for at least a week or more so that grocery shopping would only happen every one to two weeks. Fortunately, I did this before the panic buying set in. A hundred days into the pandemic restrictions here in our part of upstate New York, our food distribution system has still not stabilized. Supply of some staples is spotty and a few things have been impossible to find for weeks. For example, I finally had to order a pound of yeast online in April; two months later, I still have not seen any in stores. My latest shopping triumph was finding quick-cooking tapioca, important this time of year for thickening strawberry-rhubarb and peach pies.

I’m not sure how long our current pattern of cooking, baking, and eating will persist. We have been ordering carryout from some of our favorite local restaurants, hoping to keep them going. Now that our area is in stage two of re-opening, outdoor dining is allowed, but not many restaurants here are set up for that. In a later phase, restaurants will be allowed to re-open indoor space, but probably only at 25-50% capacity. I’m guessing that we may still order carry-out rather than trying to dine-in.

The other wild card in all this is not knowing how long B will be working from home. If/when he needs to go back to the office, his return home in the evening will be too unpredictable for him to make weeknight dinners, so I will be back to more solo cooking. I had done that for years, so, of course, I can do it again, but I’ll miss having B here. Maybe it is a preview of his eventual retirement…

SoCS: triple play

Yesterday, ABC helped me make bread in our bread machine. It was a way to keep her occupied while her mom was resting. First, we had to weigh the flour using our kitchen scale. Then, she helped me put in the salt, sugar, and butter. Next, I measured the milk. I was using Fairlife milk, which is lactose free and higher in protein. Unlike other kinds of lactose free milk, Fairlife is lactose free due to being ultra-filtered. I think it tastes better than dairy products that are done with lactase. I used to use buttermilk powder, too, but I think it contains whey and other powdered milk components. At any rate, it was enough lactose to bother some of my family members, so I stopped using it. Finally, I put the pan in the machine and the yeast in the container on top. ABC couldn’t help with that part, but she did press the button to start the machine after I programmed it. Four hours later, we had a loaf of delicious bread and the house smelled wonderful.
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Linda’s prompt for Stream of Consciousness Saturday this week is “weigh/way/whey.” I get bonus points for using all three – not that anyone is keeping score. My stream of consciousness today also seems to be anti-paragraph. Please join in the fun! You can find out more here:  https://lindaghill.com/2019/09/06/the-friday-reminder-and-prompt-for-socs-sept-7-19/