Making

Our Thanksgiving was spent doing housework at my father-in-law's place. All. Day. It really needed to be done and I'm glad we were able to take care of it for him. However, by the time we got back up to Mammoth none of us felt like cooking a meal, and I was suffering a cold or flu (which has returned, no-thank-you-very-much!). So we went out to The Mogul for Thanksgiving dinner. Greg had the flat iron steak, Chris had the porterhouse (huge!), and I went for a bowl of corn chowder. Veggie options are limited since its a steakhouse, and I was felling pretty terrible anyway so the soup was the perfect thing for me, along with about 4 cups of hot tea. We also shared the sauteed mushrooms, which were amazing, and for dessert had the Cinnamon Charlotte (my appetite returned for this delicious creation!).

So, Friday I was feeling a little better. The boys went out hunting and I decided I'd actually cook up a meal for us: baked chicken, risotto with roasted Delicatta squash and Parmesan, and salad. And to top it off, Greg's favorite: Apple Pie.


I used a pre-made pie crust since I didn't want to deal with making my own pate brisee in an unfamiliar kitchen. I still find the pre-mades too salty, but good in a pinch. I used this recipe from Joy of Baking, with no modifications. Despite macerating the apples and concentrating the syrup my pie was still weepy, but tasty. Next time I'd concentrate the syrup further I think.

Apple Pie

2 1/2 pounds apples, peeled, cored, and sliced 1/4 inch thick
1/4 c. granulated white sugar
1/4 c. light brown sugar
1 Tbsp. lemon juice
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 Tbsp. unsalted butter
1 Tbsp. plus 1 tsp. cornstarch

In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let the apples macerate at room temperature for about two hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup of juice. Spray a 4 cup heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons of unsalted butter. Place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized. (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove... this is the method I used; I'll try the microwave next time.)

Transfer the drained apples slices to a large bowl and mix them with the cornstarch. Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into a chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five 2-inch slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.

Preheat the oven to 425° F. Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices. Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes.

Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

* * * * *

I also completed another knitted blanket, specifically for Greg, and realize I never took progress photos of it. Oh well, here's a couple badly-lit pictures of it:

Its actually a pine-green color, Lion Brand Wool-Ease Thick & Quick yarn, about 10 balls/skeins. I based it on the Big Gray Blanket I made for Chris, but added some cables in alternating directions. My quick pattern:

CO 105 sts. on size 13 circular needle
Work 4 rows in garter stitch
* Set up pattern: 4st garter border, k7, p2, left-cross cable over 6sts, p2, k14, p2, k6, p2, k15, p2, left-cross cable over 6sts, p2, k14, p2, k6, p2, k7, 4st garter border
Work 5 rows even
Next row: 4st garter border, k7, p2, k6, p2, k14, p2, right-cross cable over 6sts, p2, k15, p2, k6, p2, k14, p2, right-cross cable over 6sts, p2, k7, 4st garter border
Work 14 rows even *
Repeat from * to * until you've reach the length you want, then work 4 rows in garter stitch
BO (I used the p2tog method).

I left my tapestry needle at home and had to improvise to weave in the ends with some needle threaders I picked up at the grocery store with big plastic handles and small-gauge wire threaders that I was able to bend to accommodate this chunky yarn. It worked decently enough, and while this was intended to be a Christmas gift for Greg I gave it to him right away, since he can definitely use it now.

Stay warm!

Overthinking It

Unbearable cuteness

I reclaimed the yarn from my Ophelia, which was too small and I would likely never actually wear it. It was fun unzipping all the rows. I wound the yarn into balls as I ripped so I wouldn't end up with a hopelessly tangled pile of ramen.


I've been moving along on my Soap Bubble Wrap and have completed the right front piece (left front in the pattern, but I'm knitting left-handed without changing anything so mine is mirrored), with only a few snags:

- I did three gauge swatches before I came up with the correct pattern gauge.

- I started the front and messed up on the first line of double increases (a few inches in) and had to frog it.

- I’m substituting kfbf for the double increase because I couldn't get the specified increase to work correctly.

- About half way up the front chart I dropped a stitch and had to unknit a few rows, but I was able to fix the mistake to my satisfaction.

- Finally, I overthought the short rows on the shoulder shaping. I did the wrap and turns and got to the point when you put the piece on stitch holders to wait for the three-needle bind off, but the instructions tell you to put the front border stitches on a holder, then the rest. Well, I was starting at the sleeve end so, in my overthinking way, I figured it must be due to the left-handedness. I unknit all the way to the start of the short rows and then did some research online, only to figure out that what I had done was correct. So I redid what I had just undone. Its all about learning...

Soap Bubble Wrap - Right Front

I attempted yet another lemon meringue pie yesterday, this time with the Jello lemon filling I found at the grocery store. The filling is not nearly tart enough, and too custard-like, but at least it doesn't taste flat-out bad. I've also made a few pie shells lately, and now find that I dislike the premade Pillsbury crusts you can buy in the refrigerated section - they are too salty and tough compared to homemade. And homemade is surprisingly a lot easier than I thought. I'll be sticking with making my own from now on, I just have to remember to add in the extra hour or so it takes to prepare one (mostly chilling time).

Lemon meringue pie attempt eleventy-billion

I put the pie in the refrigerator without completely cooling it on the counter, so the meringue shrank, pulling away from the sides of the pie plate, and those little beads of sugary moisture formed on top. I think they're rather pretty.

Nectar

I also whipped out a double-batch (four dozen) of my favorite Outrageous Chocolate Cookies courtesy of Martha Stewart today.

Cooling, and making the whole house smell like chocolate

The dogs have been bored due to the rainy weather. In fact, Ayla is looking at me expectantly, and perhaps a little disappointedly, right now.

Ayla: I didn't do it.

Mac, dejected and bored. Or just sleeping. Same diff.

Please entertain us!

Little pink toesies!

Mac-Gyver

I came home from work on Friday, opened the door, and the first thing I said was, "Dude!"

The scene of the crime

So about a quarter of the time when we get home we find that Mac has escaped his pen by the bed. We don't know how soon after we leave that he escapes, but he hasn't had an accident in the house for at least a month and hasn't really destroyed anything so I haven't worried too much. I do, however, wish to keep him penned to give Ayla a break from him pestering her - though they probably both just nap anyway. Back to the picture above, though, I had noticed his interest the night before in a cat scratcher we keep on the lower shelf of the cat tree in the photo. Sometime during the day he escaped his pen, pulled the cardboard out of the scratcher, and shredded it, leaving bits of cardboard and catnip everywhere. When I came in he innocently jumped out of the chair he was sleeping in and came to greet me. I could only laugh. After all, Gretel didn't even use the scratcher and he hasn't destroyed anything else, or shown interest in destroying anything else. He's nearly ready to be left out all day I guess. And it could be worse.

We saw The Dark Knight yesterday. We got in to the theater just as the movie was starting, missing the ten minutes of previews that attend a matinée, thinking we were going to a later showing. That worked out quite nicely. The movie was pretty good, with decent action scenes and good acting. Heath Ledger was fairly chilling as The Joker. But it seems to me that movies lately don't trust the audience to understand what is happening. Rather than have good dialog and let the story speak for itself, they resort to telling the audience the what and the why of what is happening. This makes the emotional connection to the story tenuous at best, and while critics are lauding the movie for how dark and emotional The Dark Knight is, I rather disagree. I wasn't allowed to forge my own connection to the characters and story and understand the movie; they told me what to think and how to feel. I think that's a shame and undercuts the power of a story. This seems like a lot of thought to put into Batman, but its a trend I don't like. And I did quite enjoy the movie, which is perhaps why this patronizing irks me so.

Okay, now that that's off my chest... I just finished reading the last of Diana Gabaldon's Outlander series. Its bittersweet - I very much enjoyed the story and read voraciously, not being to wait to find out what happened next, but I hate when a story ends. I want to follow the characters more, find out what happens next in their lives, especially when the story has covered six books of roughly 1,000 pages each. That's quite an investment, and I don't want it to end. I do recommend this series though, what Chris took to calling my "romantic time machine" books. She does have three ancillary books, following a character from the Outlander series, that I am excited to read. But perhaps first I'll take a break with another author... Suggestions?

Finally, we visited with some friends for lunch today. When I asked what I could bring I was very happy to hear "dessert." So this...

Bing and Rainier Cherries

... became this:

Sweet Cherry Pie
from Martha Stewart

2 pounds Bing cherries, pitted and halved (I used 2/3 Bing, 1/3 Rainier)
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
All-purpose flour, for rolling
large egg yolk, beaten with 1 tablespoon water, for egg wash
1 tablespoon turbinado or granulated sugar, for sprinkling
Pie crust (I used a pre-made crust from Pillsbury)

1. Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
2. On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice (see photo, page 28). Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.
3. Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.
4. Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.

What I learned: A cherry-pitter would be a useful tool if you use a lot of cherries. My fingers are still a little stained from halving and pitting two pounds of cherries with a knife. But it was almost meditative once I got into the rhythm, so maybe I wouldn't want another kitchen tool after all. Although... a pastry wheel to give my lattice top edges a nice scallop cut would be nice though, instead of using my pizza cutter.