Monthly Archives: November 2012

Every morning, so far.

poetry, quotes, ,

“When I lay prostrate in despair, Thou hast raised me to keep the morning watch.” That is a line from morning prayers in our prayer book, the first clause of which used to seem a little over-dramatic. No more. I’ve been realizing that it is my default setting, to wake up with a sort of dread, wondering how I will meet the needs of the day, Little Me?

Step by step, that’s how. First, get out of bed, because nothing will get better, nothing will be accomplished if I don’t take that first step. Although lately it seems the first step has been moved back to a moment before, with a confession to myself, “You, GJ, are lying prostrate in despair, but God is about to raise you up to keep the morning watch.” — Then comes the stepping out on to the floor.

Maybe this poem, in spite of its mention of spiritual patience, is not really about any of this, but the “every morning” heartens me.

LANDSCAPE

by Mary Oliver

Isn’t it plain the sheets of moss, except that
they have no tongues, could lecture
all day if they wanted about

spiritual patience? Isn’t it clear
the black oaks along the path are standing
as though they were the most fragile of flowers?

Every morning I walk like this around
the pond, thinking: if the doors of my heart
ever close, I am as good as dead.

Every morning, so far, I’m alive. And now
the crows break off from the rest of the darkness
and burst up into the sky—as though

all night they had thought of what they would like
their lives to be, and imagined
their strong, thick wings.

Every season feeds upon the past. -Gioia

history, poetry, , ,


VETERANS’ CEMETERY
The ceremonies of the day have ceased,
Abandoned to the ragged crow’s parade.
The flags unravel in the caterpillar’s feast.
The wreaths collapse onto the stones they shade.
How quietly doves gather by the gate
Like souls who have no heaven and no hell.
The patient grass reclaims its lost estate
Where one stone angel stands as sentinel.
The voices whispering in the burning leaves,
Faint and inhuman, what can they desire
When every season feeds upon the past,
And summer’s green ignites the autumn’s fire?
The afternoon’s a single thread of light
Sewn through the tatters of a leafless willow,
As one by one the branches fade from sight,
And time curls up like paper turning yellow.
— Dana Gioia
Golden Gate National Cemetery

If you need a vegan pie crust…

food and cooking, , ,
Pineapple-Coconut Pie

In the course of telling about various pies over the years, I’ve mentioned this versatile pie crust recipe which can easily be made vegan, and is mixed up right in the pie plate.

I thought I had never given the recipe for it, but just today I saw that it was featured in the second post I ever wrote, in which I report on my experiment with sweet potato pie. I’ve now put it conveniently where it ought to have been all along, on the page titled “Recipes and Vague Instructions.”

In the Orthodox Church we have a good many days all throughout the year when we fast from dairy and eggs, those go-to ingredients for many desserts, so I’ve made use of this recipe on special occasions that also happen to be fast days.

Sweet Potato Pie with Black Bean Crust

An example is the pineapple-coconut pie which I mention on a rambling post that offers vague instructions indeed. But the crust recipe comes originally from the Amish, who aren’t known for fasting or eating vegan, and it’s a wonderfully quick shell to throw together even for a rich pie, like the colorful first one I ever blogged upon.

Since my last detailed pie recipe here, I have acquired a convection oven, and I want you to know that I no longer have to do the foil collar thing to keep my crusts from over-browning. Now it is easier (what?) than ever to whip up a pie, any day of the year.

As the Nativity Fast is soon upon us, any pie I make will likely be a vegan one using this recipe, which I am giving in the original Amish version with my notes. Finally, what you’ve all been waiting for… back for a second appearance… TA DA!

Pat-in-Pan Pie Crust
Single-crust 8-9” pie
Quick, crisp, but tender
(can’t be rolled)

1 ½ cups plus 3 tablespoons flour (does not have to be wheat)
1 ½ teaspoons sugar
¼ teaspoon salt
½ cup vegetable oil (you might even try a little butter!)
3 tablespoons cold milk (dairy, soy, nut, etc.)

Place the flour, sugar, and salt in a pie pan and mix with your fingers until blended. In a measuring cup beat the oil and milk with a fork until creamy. Pour liquid all at once over the flour mixture. Mix with the fork until completely moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges.

Shell is now ready to be filled. If you are preparing a shell to fill later, or your recipe requires a pre-baked crust, preheat oven to 425°. Prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.


For a 10” shell I used:
2 cups flour
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup oil
3 tablespoons milk