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
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. 🙂
I’m in a good mood, because I cleared the driveway of weeds this morning, and brought sunflowers into the house. My foot feels all better, which had been slightly gimpy merely from wearing sandals instead of boots while gardening last week.
The Monarch caterpillars are thriving on giant leaves of the showy milkweed that I bring to them in their mesh cage almost every day. If they had hatched out on the spindly narrowleaf variety where Mama Monarch had laid the eggs, they’d have run out of food fast. I bought a new tropical milkweed plant when I went shopping for begonias last Sunday, but they don’t seem to care for its leaves. (At the bottom of the page is a milkweed I encountered in the mountains some years ago.)
I’ve been too busy to write good sentences about All The Things. I am trying hard to learn to say NO to myself sometimes: “Remember, Dearest Self, you can’t do ALL the things ALL of the time!” Finally after four months, in the middle of which we think the city lost my application, we got the building permit for my remodeling project that I’ve been preparing for over the last year. It’s taking hours and hours to choose paint and cabinets and faucets and mirrors, and more time to watch caterpillars munch, so naturally there have been fewer hours with which to read, write, and cook.
I don’t know how to apply the principle that wise GKC is telling us about in this quote that I thought was simply lovely when I put it in a draft a while back. The word austerity doesn’t seem to fit with the way I behave, though pleasure and gratitude are the world I live in. I’d like to know what you all think about his twist on these qualities of our existence.
Purification and austerity are even more necessary for the appreciation of life and laughter than for anything else. To let no bird fly past unnoticed, to spell patiently the stones and weeds, to have in the mind a storehouse of sunsets, requires a discipline in pleasure, and an education in gratitude.
Rain, rain, rain! My biggest dodonaea or hopbush was blown over in the last storm. Alejandro came Saturday and Sunday to re-stake three of these bushes, just before this current storm arrived. I was so thankful to get them shored up before the next gale.
I stayed home all day today and did housework. Isn’t it fun, the way housework incorporates everything from book-mending to picture-hanging, laundry to cooking? I did all those things today, and more.
When I wanted to read a certain fairy tale to the grandchildren last week, I opened the anthology I grew up with, and the cover fell off – again. A decade or two ago I had duct-taped it together, and today I put everything back again with clear tape. Afterward I had to browse a few pages, of course, and wonder about how much of my philosophy of life and my ideas about various things might have been shaped by the words and pictures on those pages.
I’ve already written about “The Little Match Girl,” (eight years ago this month, I see!) but other fairy stories, poems and nursery rhymes had a big effect on me. The words generally impressed more than the pictures, as I developed the habit of devouring them greedily, not wanting to take time for the images. “Hickety, Pickety, My Black Hen” was the sole reason I kept black chickens when I was a grown-up lady, but I always envisioned straight black, not laced, feathers. I evidently ignored this drawing.
But – when I think of “Hansel and Gretel,” which I also loved, this is how those forsaken children look in my mind.
Some rhymes were so much fun they seemed to insinuate themselves into my consciousness without any effort:
In our family we were not coddled. I had little sympathy for the princess who was so thin-skinned and tender, but whose story I liked to read again and again, and to stare at the illustration, so simple and absurd:
Ah, “Over in the Meadow” — This one, I’m not sure if I loved it as a child or only after singing it with my own children over the years. All the mothers and children in that rhythmic counting song make me feel cozy.
When I was leafing through these pages this morning I didn’t gravitate to the poems about rain and wind that are more in keeping with the season. We haven’t seen the sun for a couple of days, and are predicted to get six inches of rain before this three-day storm has passed! Right now the wind is howling and the rain clattering; this month has been an average of ten degrees colder than usual, too. I made a big pot of vegetable soup, and roasted another of my butternut squashes, and was grateful.
That’s the theme of the last page I am posting here, which was the first one I saw. It’s not one of the more familiar ones to me, looking at it, but I was pleasantly surprised to find it in the book, and it started me on my musings. Father in Heaven, we thank Thee!