Monthly Archives: October 2014

About this pumpkin…

This very day a record-breaking pumpkin weighed in atpumpkin 1 ton + Half Moon Bay 14 the contest in Half Moon Bay in Northern California. It weighed 2,058 pounds, which is not even as big as the world record set yesterday in Germany. But it currently holds the record for the heaviest pumpkin in North America.

Mr. Glad and I certainly haven’t been keeping up with the pumpkin competitions. I only heard about this one on the classical radio station on the way home from the dentist this afternoon, and I don’t recall news of another pumpkin recently. But now I have learned that until last year no one had broken the one-ton barrier, and about 15 years ago 1,000 pounds was the biggest you could expect in a prize pumpkin. What can they be feeding them nowadays? Or maybe it’s the hybridizing of the seed.

K pumpkin 1998Only once did anyone in our family enter a contest like this; it was Kate in ’98, and in this picture she is smiling in spite of the fact that I had stupidly broken the stem of her potential prize before it was half-grown. You are supposed to move the fruit to a pallet when it is small, and let it grow huge there, so it will still be easy to transport if it gets to be a few hundred pounds.

What I didn’t anticipate was the way the stem when lying on the damp soil is likely to send down roots, and Kate’s had done just that. The roots were stronger than the stem, so Snap! it went, and “Oh, no!” I went. I never could figure out how she could be so philosophical about it. She loved her pumpkin anyway, even if it wasn’t any good for entering the local contest. Probably it never turned orange.

These giant pumpkins are all very well and good — I guess. They are freaks, though, aren’t they? That prize-winner in the photo reminds me of Jabba the Hutt. They must be good for feeding to livestock, but in general I think that smaller is better. No tasty sugar-pie pumpkin would care about getting so big it couldn’t even squeeze into the kitchen.

Irish Apple Cake with Custard

apple cake 3Sue posted this recipe for Irish Apple Cake on her blog The View from Great Island, and I put one together tonight as I was making dinner and ducking out of the kitchen every few minutes to watch our San Francisco Giants win the first game of the National League playoffs – yay! It’s a wonder I didn’t burn something; as it was, it took me until bedtime to get the last pot, bowl and springform pan washed.

< (After you spreaapple cake 1d the cake batter in the bottom of the pan, you make a layer of the sliced apples.)

The only thing I changed was the custard sauce, for which I cut the sugar by a third, and it was very nice. The whole cake is rich and very appley without being overly sweet, so that the streusel topping, for example, can be enjoyed in all its buttery crunchiness and you don’t feel that you are eating a caapple cake 2ndy bar.

(A streusel topping covers the apples as the final layer.) >

I used some Gala apples because I find the recommended Granny Smith to have a one-note sour taste; but the Galas were kind of blah so I added the juice of a lemon to brighten them up. I wouldn’t cut back on the amount of apple – in fact, I’d like to experiment and add one more apple, but next time I will go out of my way to find more flavorful fruit. Other than the barest hint of cinnamon there is not a lot of intense flavor to the cake, so the taste of the fruit is important.

My springform pan was 10″ in diameter instead of the 9″ that was called for, but the cake turned out lovely. It was ready about the time the baseball game was over, and we were in a good mood then and felt celebratory. Mr. Glad liked the cake very well.

apple cake 5

Gleanings – Logos and Intelligibility

Once or twice a week I go to the gym and walk on the treadmill for an hour or so, and I read, either The New Yorker or Touchstone magazine. Worlds apart in perspective and subject matter, those two periodicals, but both having some content of interest to me, treated in enough depth to keep my attention away from the tedious treading.

I always keep a ball-point pen next to my water bottle on the little shelf of the machine, so that even while I hang on with one hand as I hike, all out of breath, my other hand is free to stab at the page trying to make marks that will help me find my way back later. It’s always my intention to return when I am in a more contemplative mood, to the words or sentences that piqued my interest because they remind me of something else in my life and philosophy. I love how everything is connected to everything else, even when I don’t have time to figure out exactly how, or to articulate it in my own words.

In the last few years that sort of time and ability seem especially lacking, yet I keep on reading and underlining and thinking at only an introductory level about one article at a time. Then I stash that magazine in my basket by the computer and the next time I start in on a fresh one. This kind of behavior has been going on for a long time, so I have a great store of “material,” as we writers call it, with new resources constantly arriving.

I’m going to try to post more frequently and without much comment — without much real writing! —  snippets from my readings, so that I don’t completely lose the benefit of the riches I’m enjoying every week. Maybe one or another of my readers will find a topic of interest now and then, but even if you don’t, copying some excerpts will give me more satisfaction than the usual procrastinations.

touchstone cover 10-14One article I read this month was from the September/October 2014 Issue of Touchstone, an introduction to metaphysics by Graeme Hunter titled “The Light of Everyman.” Hunter starts out by writing, “The hardest things to talk about are simple ones. My topic is the simplest thing of all: reality.”

He proceeds to explain how metaphysics is important because it “sees only the realities to which all people and all cultures have equal access,” and he also explores the question of how we can know that reality is intelligible to us. Some philosophers have concluded that in fact it is not intelligible, which leads them to nihilism; and some don’t want to go all the way there, and they end up making the whole issue more complicated than it has to be, even nonsensical.

Hunter proposes a solution to the question, which is the part that I wanted to share, as he explores the line from scripture that we know in English as, “In the beginning was the Word”:

“‘En arche en ho Logos’ are the first five words of John. No translation can do them justice. The word Logos is one of the most polysemous words in the Greek dictionary. Its meanings include ‘word,’ ‘speech,’ ‘argument,’ ‘theory,’ ‘account,’ ‘blueprint,’ the laying out of things and gathering them up. But underlying its many meanings is the simple idea we have just been talking about: the idea of intelligibility.”

“The intelligibility of things cannot be proven, as we have seen [earlier in the article]. And we have also seen that the natural sciences give us no right to assume it. But what if, as John proclaims, the intelligibility of things has been revealed, not just in the form of a divine pronouncement written in a holy book, but in the form of God made man, and dwelling among us, full of grace and truth? God as Intelligibility. The Maker who knows the worldchrist extreme-humility; the Knower who makes it; making and knowing as one thing; Maker and Knower taking human form.”

 

The Icon of Extreme Humility seems a good one to contemplate as we are talking about the Son of God who “humbled himself, taking the form of a man…”

Smelling the decorations.

It’s the time of year when I go into the garden and get high on the aromas coming from the earth and the air. My immediate impulse is to take pictures of all the plants and trees that are making me love them and making me happy. I get them uploaded and find out that actually nothing looks that great: shriveling tomato vines with rotting fruit and flies underneath; weeds mixed in with the leaves blown in from the neighbors; redwood branches cluttering the surface and bottom of the swimming pool.

Around here, the excitement is coming through the senses other than the visual. Just taking some time to skim the debris poms 14from the pool somehow feels fallish to me, and is very relaxing, as I listen to the blip-blip of the water, and make things tidier there. Even though the afternoons have been hot, you can tell that it’s not summer, maybe because the rays of the sun are coming at a slant so the heat is less direct.

At the market, I’m back to the visual; heaps of pumpkins look extravagant and appropriate, signifying the abundance coming from the farms. From the highway I can see fields of corn, some of which will be carved out with paths to make a maze for the schoolchildren to wander through. And on my kitchen counter fields of tomatoes look normal for this time of year.

For many years I’ve made a habit of buying a pumpkin or two, to put on our front step, but this year I’m restraining myself. They never look as nice when I separate them from the crowd where they seem to belong, especially when squeezed into a corner on the concrete by the door. I’m not ppump bread joy 14repared to spend a bundle to buy a crowd of them with which to make a mountain on our dead lawn, though this would be the year of opportunity!

So this time, I will enjoy looking at the piles at the stores — or on Pinterest. To add to our tomato decor I bought some pomegranates, which fit better in our space, and turned out to be much more economical.

But wait — I’m not going to forsake pumpkins altogether. My favorite market didn’t have any little pie pumpkins today, but soon I will find some and invest in a couple of them so that I can have the best fruit for cooking up a pie or bread like DIL Joy brought us last weekend. That’s the way to turn a visually pleasing pumpkin into an olfactory autumn event. Mmm-mm.

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