All posts by GretchenJoanna

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About GretchenJoanna

Orthodox Christian, widowed in 2015; mother, grandmother. Love to read, garden, cook, write letters and a hundred other home-making activities.

Apples and apples and a book.

From the book Apples, by Roger Yepsen.

My kitchen and both refrigerators are overflowing with apples right now, as I recently made my annual visit to the apple farm I am so fond of. I’ve made jars and jars of applesauce to put in the freezer, at this point mostly from unpeeled Jonathans, which after it has cooked down and been put into pint jars, makes as pretty and pink a picture as I have ever had a hand in painting. It’s a good time to revisit as well this passage from a favorite novel, which I first shared ten years ago:

             – – – – – – – – – – – – – – – – – – – – – –

Willa Cather’s novel My Ántonia held a special place in the hearts of both my late husband and me, perhaps in our conjugal heart ? by reason of our sharing the story together more than once, and reading it on our own as well. When I’ve read it aloud it’s not uncommon for me to start sobbing at places in the narrative where the pathos hits home.

I was surprised to see recently a review in which the reader did not enjoy Cather’s writing, saying it was dry and lacking emotion. Those qualities might be why I appreciate her skill at capturing the story and drawing us in. Cather gives us the perspective of Jim, and we experience with him as narrator the various levels on which he is in love with our heroine and all that she represents, and he makes us fall in love with her, too.

Our differing response from the reviewer above probably has something to do with what we bring to the story. Though we haven’t lived in Nebraska or known any Bohemians, perhaps we are like Jim (and Willa Cather) in our grieving for the past, for the lifestyle of the pioneers and their farm life, for the good hardworking people we have lost; as I understand it, that was a theme that reappears in many of her works, but she accomplishes it without what might be called “emotional” prose. Mr. Glad and I both have farming in our roots, and our love for nature and the outdoors (and for people) is only encouraged and expanded by reading books like this.

I thought to transcribe some passages from the book on my blog, representative snatches for my own enjoyment and yours, as a way to savor again some moments from my reading experience, and perhaps introduce people who haven’t yet made friends with these characters and their world.

In the novel, there is no question but that Jim must leave the country life and go away to school and to city life. The passage below is from the last part of the book when he returns many years later for a visit, and I appreciate the way it conveys something of Ántonia’s character and also the mood of this season of the year.

“At some distance behind the house were an ash grove and two orchards: a cherry orchard, with gooseberry and currant bushes between the rows, and an apple orchard, sheltered by a high hedge from the hot winds. The older children turned back when we reached the hedge, but Jan and Nina and Lucie crept through it by a hole known only to themselves and hid under the low-branching mulberry bushes.

“As we walked through the apple orchard, grown up in tall bluegrass, Ántonia kept stopping to tell me about one tree and another. ‘I love them as if they were people,’ she said, rubbing her hand over the bark. ‘There wasn’t a tree here when we first came. We planted every one, and used to carry water for them, too — after we’d been working in the fields all day. Anton, he was a city man, and he used to get discouraged. But I couldn’t feel so tired that I wouldn’t fret about these trees when there was a dry time. They were on my mind like children. Many a night after he was asleep I’ve got up and come out and carried water to the poor things. And now, you see, we have the good of them. My man worked in the orange groves in Florida, and he knows all about grafting. There ain’t one of our neighbors has an orchard that bears like ours.’

“…The afternoon sun poured down on us through the drying grape leaves. The orchard seemed full of sun, like a cup, and we could smell the ripe apples on the trees. The crabs hung on the branches as thick as beads on a string, purple-red, with a thin silvery glaze over them. Some hens and ducks had crept through the hedge and were pecking at the fallen apples.”

–Willa Cather

Orchardside by Richard Thorn

Baklava is various – here is one recipe.

Ten years ago, when I was reading The Supper of the Lamb by Robert Farrar Capon, and writing multiple blog posts about that delicious book, I promised to share here the recipe for baklava that our parish uses. The idea came to me when reading Capon’s words on butter and pastry, and I warned my readers not to use his recipe for baklava. Since then I’ve learned more about the many and various ways that people prepare that confection in different cultures, and am no longer closed-minded about it at all. If you have a different recipe you like, I hope you will share it in the comments.

Though I love honey, I prefer baklava without it, because in the examples I have eaten, the honey overpowers the flavors of nuts and butter, and makes a heavy piece of dessert — honey is in fact a heavy and dense food. This version that we learned to make from a long-time member of the parish is somehow “lighter” in flavor, while losing none of the richness that is essential.

BAKLAVA

About 30 pieces

SYRUP:

3/4 cup water
1 1/2 cups sugar
1 tablespoon fresh lemon juice

FILLING:

1 pound walnuts
1/2 cup sugar

PASTRY:

1 pound filo dough, thawed
1 pound unsalted butter, clarified (instructions below).

1. Preheat oven to 350°.

2. Prepare the syrup: Combine water and sugar; bring to a boil and cook over moderately high heat, stirring, until thickened. Stir in lemon juice, cook 3 more minutes and set aside to cool.

2. Grind nuts in a food processor. Transfer to a bowl, add sugar and mix thoroughly.

3. Spread half the filo dough flat on a buttered 9” X 13” jellyroll pan. Cut and piece as necessary. Spread nut-and-sugar mix evenly over dough; then lay the remaining dough over the top.

4. Cut pastry, either into 2” squares, or for traditional diamond-shaped pieces, make lengthwise cuts 1 1/2” apart, and cuts at a 45 degree angle 1 1/2” apart. This will yield diamonds about 4 1/2” long, with sides about 2 1/2” long.

5. Pour 1 cup of the melted butter evenly over the top. Place the pan in the oven and reduce heat to 300°. Bake for 40 minutes, turning the pan after 20 minutes for even browning. Repeat, using remaining butter and baking again for 20 minutes, turning after 10 minutes.

7. Remove pan from oven and immediately pour cooled syrup over the hot pastry. Let stand and cool approximately 24 hours.

Clarified Butter

Melt butter in a heavy saucepan over low heat. After it has melted, some of the milk solids will drop to the bottom of the pan while others will rise as foam. Skim off the foam and pour the clarified butter out of the pan, leaving the milk solids at the bottom, or strain it through a double layer of cheesecloth.

If you are interested in what the book The Supper of the Lamb is about, you can find all the posts in which I wrote anything about it here: Robert Farrar Capon.

(Father) Robert Farrar Capon

The little old lady laughs.

Portrait of an Old Woman, Nadezda Petrovic, 1909

TABLE TALK

The little old lady laughs like a little girl, going
On with the tale of this and that happy day.
Says the little old lady, “Oh, what times were they
When I fell in love without Grandmother’s knowing!”
The little old lady is a little rogue, showing
A malicious twinkle in the depths of her eyes.
How distinct the silver of her hair one descries
Against the caramel-tinted skin glowing.

The little old lady forgets how dull or shady
Life may be; and the wrinkles laugh over her face.
Sweet tremors through her blessed old body race:
And my dear looks at me and I look at my dear,
And we laugh, and we laugh . . . all the while we hear
The white history of the loves of the little old lady.

-Manuel Magallanes Moure (1878-1924) Chile
Translated by Muna Lee

Her Perfect Face

A few weeks ago when I ran across this poem, I scheduled it to publish this evening, when the moon is nearly full. But I didn’t know that I would be driving home from Vespers at 6:30 and along that road where it’s happened before that I found the moon rising huge and golden right in front of me; if only  could lift off at a slight angle from the pavement, I could drive right up and park on it. But instead, I admired her perfect face for a few timeless moments…. and then I was home!

THE MOON

The moon was but a chin of gold
A night or two ago,
And now she turns her perfect face
Upon the world below.
Her forehead is of amplest blond;
Her cheek like beryl stone;
Her eye unto the summer dew
The likest I have known.
Her lips of amber never part;
But what must be the smile
Upon her friend she could bestow
Were such her silver will!
And what a privilege to be
But the remotest star!
For certainly her way might pass
Beside your twinkling door.
Her bonnet is the firmament,
The universe her shoe,
The stars the trinkets at her belt,
Her dimities of blue.

-Emily Dickinson

Winslow Homer, Moonlight