Monthly Archives: October 2019

It’s a mistake to rush through this cake.

My friend Timothy told me yesterday that the only people he knows who can truly multi-task are mothers of young children. It’s true, when you are a mother, you often are solving their problems, teaching them, or nurturing their souls more generally even while sweeping the floor or cooking, etc.

But if like me you are often alone and can fully focus on one thing at a time, that is best. One of my favorite quotes on this subject has long been from St. Seraphim of Sarov: “Whatever you do, do it gently and unhurriedly, because virtue is not a pear to be eaten in one bite.” And this morning I read on Lisa’s blog this good word from Fr. Jacques Philippe:

“To live today well we also should remember that God only asks for one thing at a time, never two. It doesn’t matter whether the job we have in hand is sweeping the kitchen floor or giving a speech to forty thousand people. We must put our hearts into it, simply and calmly, and not try to solve more than one problem at a time. Even when what we’re doing is genuinely trifling, it’s a mistake to rush through it as though we felt we were wasting our time. If something, no matter how ordinary, needs to be done and is part of our lives, it’s worth doing for its own sake, and worth putting our hearts into.”

When I read that, I had just finished eating a piece of the most delectable cake — while reading at the computer. Everyone knows that is a bad thing for an overeater to do! But the other unfortunate thing is, I missed the full experience of this cake, which I don’t exactly want to put my heart into, but which I do want to receive “gently and unhurriedly,” in a way that promotes the greatest thankfulness and encourages virtue.

I’d been wanting to try this cake to make use of my fig harvest; I think of it as an autumn cake because it is now that the figs really come in. The recipe is from Martha Stewart, but I combined the figs with dried apricots instead of fresh plums, because I had just bought the wonderfully rich Blenheim apricots from Trader Joe’s, and did not have plums on hand. The apricots were both more flavorful and colorful than plums would have been. Also I cut down on the sugar.

I don’t think I’ve ever had a more buttery cake, but the flavor of butter was even lovelier — is that possible? — by being in combination with the almonds and fruit. As it turns out, the fruit and nuts and eggs are all products of California farms or gardens, and perhaps the butter as well? So mine is a California Cake, but yours might be otherwise.

You start with a cookie-like crust that gets pre-baked, an eggy almond-flour paste spread on top, then the fruit over all, before it goes in the oven again for a long time. I added a little water to the fruit to make up for the apricots being dried. I definitely had to give the whole process my full attention.

AUTUMN FIG CAKE

Trying to warm the butter a bit.

2 sticks unsalted butter, cool room temperature, cut into pieces, plus more for pan
1 pound fresh figs, halved or quartered
6 oz dried apricots, preferably Blenheim variety, sliced
1/4 cup water
1 1/4 cups unbleached all-purpose flour, divided
Almost 1 cup sugar, divided
1 teaspoon salt, divided
1/4 teaspoon baking powder
1 cup finely ground almond flour
2 large eggs, room temperature
1/4 teaspoon pure almond extract

Preheat oven to 350 degrees. Butter a 9-inch square cake pan; line with 2 wide pieces of parchment, leaving a 2-inch overhang on all sides. Butter parchment. Toss fruit with 1/3 cup sugar, and 1/4 teaspoon salt. If you are using dried fruit add the 1/4 cup water; set aside and stir occasionally.

In a food processor, pulse 1 cup all-purpose flour, 1/4 cup sugar, and 1/4 teaspoon salt to combine. Add half of butter and pulse until fine crumbs form. Transfer to prepared cake pan and use floured fingers to press dough evenly into bottom of pan. (If too soft to easily press in, refrigerate 10 minutes.)

Bake until crust is light golden in color, about 20 minutes; transfer to a wire rack and let cool 15 minutes.

In food processor, pulse remaining half of butter, 1/2 cup sugar, and 1/2 teaspoon salt with baking powder until combined. Add almond flour, remaining 1/4 cup all-purpose flour, eggs, and almond extract; process until smooth.

Spread batter evenly over crust. Gently stir fruit to reincorporate sugar mixture and arrange on top of batter (cut-side up). Bake until fruit is bubbling and filling is firm, about 1 hour and 5 minutes (Mine took 10 minutes longer). Let cool in pan 15 minutes, then use parchment overhang to lift cake out of pan and transfer to a wire rack. Let cool 1 hour and serve. Cake can be stored in an airtight container up to 2 days.

Wouldn’t the base of this cake be good with just about any fruit topping? I think it would.

Whatever you make of it, when you do partake,
I hope you can do it with attentive thanksgiving. 🙂

A fuchsia friend in need.

My garden and climate are not the friendliest for fuchsias. Not enough moisture, to start with. And to make things worse, I had them in a pot where they got no morning sun at all, but hot sun in the afternoon. Exactly backwards, as I  just read in the Sunset Western Garden Book.

A month ago I replanted the hanging pot where they had been languishing, and I replaced them with begonias and lamium. The fuchsias I stuck in a temporary pot on the other side of the garden, thinking I might give them away – or something?

They revived and sprouted buds all over, so I brought them back to the table that I can see outside my kitchen window, and many times a day I look out at them and have watched the buds swell… until this morning when the first flowers opened. I really needed this extra bit of new life today!

 

Many simple people have received.

Whenever I think of St. Innocent of Alaska, I see him in a dogsled or kayak making the rounds to visit his flock, or at a desk creating an alphabet for the language of the Aleuts. But he started life as Ivan Popov, born in a village in Siberia in 1797. When he was six years old his father died, and at the age of ten he entered seminary, “…where the rector renamed him Veniaminov in honor of the recently deceased Bishop Veniamin of Irkutsk.” At the age of twenty he became a deacon, and married, and began to serve at the Annunciation Church in the same village where he had always lived and studied, Irkutsk.

Not long after he was ordained to the priesthood, a call went out for a priest volunteer to become a missionary to the Aleutian Islands, and Father John was the only one willing. It took him and his pregnant wife and small child fourteen months to make the journey; they arrived on the island of Unalaska in 1824.

Father John continued his missionary and pastoral work in Alaska for many decades, during which time he translated parts of the Bible into indigenous languages, designed and built churches with his own hands, and founded a seminary. After his wife died he was tonsured a monk, given the name Innocent, and appointed bishop. Over the course of his life he traveled tens of thousands of miles, sometimes for months at a time, just to keep up with his vast diocese, in which he catechized and baptized more than 10,000 people.

Michael Oleksa writes in Orthodox Alaska, “John Veniaminov was probably the most remarkable Alaskan of his century, perhaps of all time… In popular histories he has often been singled out as the one truly bright spot in the darkness of the Russian-American colony.” His faith and bravery, and his dedication to his flock, are certainly inspiring, but the breadth of his skills in carpentry, clock making and organ building, and his accomplishments as a naturalist and linguist also capture my imagination.

St. Michael’s Cathedral, Sitka, before 1895

About his linguistic study of the Aleutian-Fox language, Fr. John wrote, “In compiling the grammar of a language like the Aleutian, at first I deemed it to be useless; I knew it was of no use to the Aleuts, for without this grammar they can express themselves correctly to each other; neither was it of any particular value to foreigners. But knowing with what… eagerness many scientists are collecting all sorts of information, and how important every little discovery is to them, I decided to compile a grammar… It cannot be possible that the Aleutian language had any other spoken tongue similar to it, but that the grammar could show some evidence of its origin.”

Sketch by Louis Choris – 19th century

The quote above comes to us from Fr. Andrew Kashevarov, whom Oleksa also quotes about Fr. John’s naturalist studies: “Having thoroughly acquainted himself with the fauna of the islands, especially the fur seal… he offered as a result of his extensive investigations certain valuable suggestions to the fur company for more sensible and scientific modes for harvesting these animals. The suggestions were accepted and applied, and not only saved the seal herd from depletion, but also from complete extermination….”

When as a priest he was transferred to Sitka, he designed and built St. Michael’s Cathedral, which continues as a house of worship today. I wonder if I might one day visit this church… I haven’t read all of Orthodox Alaska, but stories of St. Herman and St. Innocent, and accounts of friends who have visited, are seeds that could sprout into my own tiny adventure.

I started writing what I intended to be a short introduction, on the feast day of the canonization of St. Innocent, to a quote from him that I found in our church bulletin. I began to wonder if the quote (below) was from the guide Fr. John wrote in Aleut and Russian in 1901, Indication of the Pathway into the Kingdom of Heaven. I discovered that the whole article on the Christian life is available to read on the site linked, but the quote doesn’t seem to be from that work.

Whatever its source, I find it lovely that this word about the Holy Scriptures is the one to conclude my post; of all the people who might have cause to glory in his human knowledge, St. Innocent is a shining example. But he clearly understands the incomparable value of Divine Wisdom and exhorts us to humbly pursue it above all:

The Holy Spirit may be received by reading and listening to the Holy Scripture as the true Word of God. Holy Scripture is a great treasury from which we can draw light and life—light to enlighten and inform every man, and life to quicken, comfort and delight everyone. Holy Scripture is one of the greatest of God’s blessings to man, and it is a blessing which can be enjoyed and used by anyone who wishes to do so.

And it needs to be said that Holy Scripture is divine wisdom, and wisdom so wonderful that it can be understood and comprehended by the simplest and most unlearned person; that
is why many simple people, by reading or listening to Holy Scripture, have become pious and have received the Holy Spirit.

But there have also been people, and even educated people, who read Holy Scripture and erred and were lost. This is because the former read it in simplicity of heart and without sophistry and rationalizations and did not seek learning in it, but grace, power and spirit; while the latter on the contrary, regarding themselves as people who were wise and knew everything, sought in it not the power of and spirit of the Word of God, but worldly wisdom, and instead of humbly receiving all that Providence was pleased to reveal to them, they tried to discover and learn what has been hidden; and that is why they fell into unbelief or schism.

It is easier to pour the whole sea into a tiny cup than for a man to comprehend all the wisdom of God. And so, when you read or listen to Holy Scripture, lay aside all your wisdom and submit yourself to the Word and will of Him Who speaks to you through Holy Scripture; and ask Jesus Christ to instruct you Himself, to enlighten your mind and give you a desire to read Holy Scripture and do what it says.

—St. Innocent of Alaska

The darling juncos flew in.

Last month a man I barely know came into town and put a new roof on my playhouse. It’s a long story involving his grief and pain, and it was a long week while he was in town, but all in all it seems to have been a good thing for him who has been a carpenter his whole life to have this familiar but minor project to focus on.

When I bought the playhouse on Craigslist four years ago I think the red plastic roof may have been freshly painted by the previous owner; after the first winter it was peeling, and two more repaintings have also not lasted. For a long time I’ve planned to replace the plastic roof with something paintable, but couldn’t find the right person to help me, someone with the vision and the know-how and the time.

Carpenter Friend heard about my remodel and didn’t understand that I already have a team of younger people for that project; when he arrived from Idaho with his tools I pointed him toward the playhouse, and within a few days he had put on a real roof. He was going to paint it, too, but I could tell he was ready to move on, so I did that part myself.

This all happened at the perfect time, because somehow I was mostly available for that week, to listen to the stories from a long life, and to admire the work. Also, I am going to replant my matching strawberry barrels this fall, and will put a coat of the same color on them before I do. There’s a little trim piece that is supposed to go on the front of the playhouse, and which I haven’t yet figured out how to adapt without plastic. So the area above the door looks a bit plain still.

This month I want to put a coat of sealer on the rest of the playhouse, and then it will be ready for winter. After a cold snap that was a warning call, the weather has been milder again, but I don’t think we’ll be having the windows wide open anymore — the night breezes are too chill. The sunflowers continue in their enthusiastic blooming behavior, and the repeating irises never stop! I accidentally broke one off today so it is in the house.

High winds brought in the cooler temps, and blew bushels of redwood twigs cascading down from the tree behind me. You can see them all over the place in the photo above. I haven’t had the energy or time to rake them up.

It was because of their mess I had the little broom out where the Oregon junco could pose near it. Of course he didn’t pose – he and his friend only hopped about on the patio and this is as close as I could get to them, through the window in my kitchen and family room. Yesterday I gave up getting a picture at that distance, and began to look for pictures online, but they were not my juncos; this morning I managed to get (fuzzy) images that are much as I usually see them, with their signature little black caps being the most distinctive feature for sure. My husband first told me who they were, long ago, and it’s always exciting when they arrive in the garden and hang around the neighborhood for months.

Bit by bit little things are done toward the remodeling. Lots of demolition, and bags and bags of old ceiling and sheet rock are collecting in my utility yard, for the construction guys to carry off, soon I hope: that’s where I want to put the firewood I am waiting to order. But the area in front of my wood stove is currently taken by bathroom vanity parts ready to be installed. Here is one picture of actual construction going on, but it is only a small cabinet that needed assembling.

The fig harvest continues gloriously. I’m giving them away, and finding recipes that I can use to turn them into something freezable to use later. This picture below is of Honey Fried Figs, a simple sauteing in butter and honey, which makes a kind of preserve to serve on its own or as a topping for ice cream. 🙂

I also have my cook’s eye on a Martha Stewart fig cake. I did try a fig clafoutis but it did not please the palate, however pretty it looked just out of the oven.

My gardener’s eye will have plenty to keep it happy in the days to come, and the sorts of things I find outdoors are more certain to be satisfying to the whole person. So, out I go again, and maybe I’ll find a few moments to sit still and watch juncos for a while.