'Before the Pies Are Made'... That's what I call this pie blog entry. Kind of like a 'behind the scenes edition' of my pie blog.
I was considering - over a cup of coffee this morning in the Hall of Justice - and instead of fretting that I might be selected for Jury Duty - that each year there are many who feel inclined to 'think outside the box' when it comes to putting together a Thanksgiving menu. These are people who find Turkey boring or bothersome to cook after a hundred times, feel that the holiday meal becomes excessive with multiple starchy different dishes, or want to just do something 'different' from traditions that actually get boring. Fair enough...however, I find myself wanting to do many of the traditional hits over and over because I enjoy having some cooking rituals, and I find we have many opportunities throughout the year but what we choose to make is so varied, since America is so hugely diverse in cultures. I feel disheartened to hear that turkey is boring, overhearing conversations that folks are going for sushi instead of the regular bird. I should add that Vegetarians are excepted from my summons to turkey-feasting, and I have no particular 'beef' with the Tofurkey or the Madden-made-famous 'Turduckin" turkey-duck-chicken phenom. I know it is about being thankful for what you DO have. I met some folks recently in the countryside that had a goat, no turkey, and since that's what they have, they're excited to make goat soup instead and invite a crowd. I suppose that's what's important.
I asked the nephews what kinds of things they think of when we talk about cooking our Thanksgiving dinner this year. Pumpkin pie was essential to this crew of kids, being right after Turkey in order of importance. This year I plan to serve it with a cinnamon crust and whipped cream.
The nephews happen to be young boys under 5 at the time of this stream of thoughts, and currently look forward to the ritual of giving thanks at the nightly dinner table. They don't yet have many Thanksgivings to look back upon, and I have the opinion like they could associate Thanksgiving day with Turkey, the significant bird of the day. We generally join hands and each have a say as to what we are thankful for.
Aside from the occasional impulsive statement of 'I'm thankful for CAKE!!!' which happens, usually after there has been a recent birthday party or some fun school event involving cupcakes, I've noted that the nephews regularly say they are thankful for Mommy and Daddy. It is a wonderful thing for everyone to hear that simple but profound announcement - and so meaningful that the very most important thing to their survival and healthy development is what they want to thank. The younger one also shouts, "...Icing!" as footnote to his blessing. 'Amen,' we add.
The older one says, "What about a cherry pie for Thanksgiving?'' I consider. "Why not?" I like the idea. "With ice cream!" he adds. "Of course!" It's not cherry season but we could use frozen berries. I like the red holiday color and appeal of the celebratory cherry. The cross-culturally lucky holiday color of red. Hot gooey sweetness! Okay. I am convinced it will be a hit... I start to envision beautiful berries and a double layer pie. How to do it I'm not sure yet.
I am sure I'm going to make a pecan pie, in memory of Grandma who passed away this year and was the primary pecan pie and puzzle person of my life. I am adding to her famous pie some sprigs of Mint this year. (Mom is making it also, but reports that this time is destined to be with chocolate chips.)
Again, to fulfill my need of tradition and my need for sufficient leftovers there will be pumpkin pies - no photos necessary. (nothing can top the pumpkin pie breakfast before taking a long walk on a sunny fall Friday.)
I asked the nephews what kinds of things they think of when we talk about cooking our Thanksgiving dinner this year. Pumpkin pie was essential to this crew of kids, being right after Turkey in order of importance. This year I plan to serve it with a cinnamon crust and whipped cream.
The nephews happen to be young boys under 5 at the time of this stream of thoughts, and currently look forward to the ritual of giving thanks at the nightly dinner table. They don't yet have many Thanksgivings to look back upon, and I have the opinion like they could associate Thanksgiving day with Turkey, the significant bird of the day. We generally join hands and each have a say as to what we are thankful for.
Aside from the occasional impulsive statement of 'I'm thankful for CAKE!!!' which happens, usually after there has been a recent birthday party or some fun school event involving cupcakes, I've noted that the nephews regularly say they are thankful for Mommy and Daddy. It is a wonderful thing for everyone to hear that simple but profound announcement - and so meaningful that the very most important thing to their survival and healthy development is what they want to thank. The younger one also shouts, "...Icing!" as footnote to his blessing. 'Amen,' we add.
The older one says, "What about a cherry pie for Thanksgiving?'' I consider. "Why not?" I like the idea. "With ice cream!" he adds. "Of course!" It's not cherry season but we could use frozen berries. I like the red holiday color and appeal of the celebratory cherry. The cross-culturally lucky holiday color of red. Hot gooey sweetness! Okay. I am convinced it will be a hit... I start to envision beautiful berries and a double layer pie. How to do it I'm not sure yet.
I am sure I'm going to make a pecan pie, in memory of Grandma who passed away this year and was the primary pecan pie and puzzle person of my life. I am adding to her famous pie some sprigs of Mint this year. (Mom is making it also, but reports that this time is destined to be with chocolate chips.)
Again, to fulfill my need of tradition and my need for sufficient leftovers there will be pumpkin pies - no photos necessary. (nothing can top the pumpkin pie breakfast before taking a long walk on a sunny fall Friday.)
P.S. Did anybody catch the cloud mystery behind that Pie Art on the cover of The New Yorker Magazine this week?
1 comment:
My mom and I made pumpkin pie from fresh pumpkins this year. Almost couldn't get a knife into the "sugar pumpkin" the shell was so tough. The difference was subtle, but it was fun to play with pumpkin meat and roast some pumpkin seeds.
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