Archives for posts with tag: noms

Tomorrow will be my last Thanksgiving as a “single” woman. Next year at this time I will have been married for almost 6 months. It boggles my mind a bit. Our save-the-dates came in, correctly done this time. Hooray! And I picked up my cousin’s bridesmaid’s dress for her brother’s (my cousin’s) wedding. The dress is in NY, she’s living back in PA, but we’re going to Thanksgiving at my grandfathers/father’s place in CT. So it’ll all work out. Remember the “3 weddings in 6 months, one of them mine” thing from a few weeks back. One of the weddings is my cousin’s in March.
I’m making apple and pumpkin pie to bring for tomorrow, and oatmeal-raisin-chocolate-chip cookies for Friday’s fest.  I made pie crust on Monday night, and did my annual search through all of the recipe books to find the one that doesn’t use shortening/lard. ( The only time I’d ever use shortening is pie crusts, but once a year. It’s not worth if to keep in the house.) I always look through at least two before remembering it’s in Moosewood. My pumpkin pie recipe is from Horn of the Moon, and the photocopy that I have has “The Best” written on it. When I was younger, my mother and I would look through cookbooks trying to remember what recipe we liked the best. We finally remembered to just write it on the recipe. I unfortunately slightly scorched the top, but it’ll be yummy anyway.

I accidentally bought too many apples. I’m used to needing at least 10, but the apples I got are GINORMOUS. I have no idea what the farm adds to its soil, but both their apples and their sweet potatoes are huge. I’m guessing it’s just floodplain.

I’ve been hanging out in my house alone this evening. No siblings, no fiance, and hardest of all: no Mom. After my parents split up, making pies with my mother for Thanksgiving stopped. (We did thanksgiving with my dad’s side of the family, and then immediate family only for Christmas. It’s a big family thing on my dad’s side, and it’s important to see them, so Jarak and I go to that, and then do Christmas with his family.) One of my favorite memories from growing up was having the Wednesday before Thanksgiving off from school and spending the day in the kitchen with my mother making pie. My share of responsibility has grown from simply peeling apples and mixing pumpkin pie filling to completing whole pies on my own, with minimal assistance from her, to now making them entirely on my own, including making my own pie crust. And it’s a social thing, hanging out in the kitchen working.  When my brothers were both on this coast, they’d come to my house on Wednesday and we’d make pies together.  So it just feels strange and wrong to be doing it all by myself today.

I appear to have taken the collective baked yumminess of my parents, and what they have traditionally brought to big family/community functions and adopted it. I bring pie on Thanksgiving now that my mother no longer comes to Thanksgiving, and I bring bread to Easter, now that my father no longer comes to Easter. It’s my mother’s pie, and my father’s bread, and in some ways doing it this way means that I maintain my family connections even when they’re not there.
Tomorrow we pack up the car and drive the 2.5 hours to just outside Hartford with pies, cookies, homebrew, local beer and local whiskey (Yay Coalyard!) This year the cousins seem to have scattered to the four corners of the earth. My two brothers in Colorado and LA, with girlfriend’s family and son, and girlfriend’s family respectively,  a cousin in Maryland with his fiance, and a cousin in Geneva Switzerland with her boyfriend. We will have one child from each family with the parents this year. Yup… we’re grownups.

We’ve been buying cream from Battenkill Creamery for a while. They’re local, and we can get them at the Greenmarket. We’re there regularly enough that they know us and have our pint of half and half waiting when we walk up. I love being a regular. It’s also some of the best milk I’ve ever had.
I grew up hating milk and not liking to drink it plain. And then I had local milk and that changed. There’s a dairy about 3 miles from my dad’s house, and having fresh, local, glass bottled milk changed how I think about milk. I still won’t drink a glass of it, but it’s much nicer. Battenkill has some of the best milk around.
Anyway, I got annoyed with how expensive yogurt is, and realized that I talk myself out of buying it far too often. So I’ve started making it myself. We got a yogurt we liked from the coop, and then used a couple tablespoons to start the next batch of homemade yogurt.
The first shot came out more like Kefir, I had let the milk get too cool after scalding it. ( I used a meat thermometer by accident. Now I use Jarak’s brewing thermometer.) The second batch set up nicely and I used the last of it to start the batch that’s setting in the kitchen. I snagged my family’s yogurt maker one of the times I was home recently becuase my dad isn’t using it anymore, and I love yogurt.
Steps:
Scald a quart of milk
let it cool to about 100-110 F
Pour it into a clean glass jar
Stir in 2 Tablespoons of your favorite plain yogurt
Put into a yogurt maker, igloo cooler filled with hot water, or warm oven and let set for 6 hours. The longer it sits, the tangier it gets. Mine started around 6. so I’ll ask Jarak to put it in the fridge right before he goes to bed so it’s not still fermenting in the morning.