Of course I had to make gingerbread men for Christmas. You can’t be halfway through a book on gingerbread and then pass up the obvious opportunity to bake it; it simply wouldn’t be allowed. And, of course, I’m no longer happy with the recipes I had at hand. So I came up with a recipe with a genuinely historical flavor but the tenderness and richness we expect from a Christmas cookie.
Pimping for hawks
This morning a Cooper’s hawk picked off a mourning dove from underneath the bird feeder in the front yard, then perched on a pile of leaves in the woods to eat it methodically over the course of an hour, tearing off bits of flesh, tossing them back, discarding the feathers, ignoring the freezing rain that dripped on her shoulders. I’d filled the feeder last night in anticipation of the snow, and the squirrels being squirrels dumped a third of its contents onto the ground, which bounty lured the dove to the raptor’s waiting embrace. I’m reduced to pimping for hawks. Not to mention the leaves I’d raked into a pile last month for Ivy to jump in now gave the hawk vantage for glancing round, after every mouthful, to check that no one was scoping her lunch. No one was. The feeder had cleared, the finches scattered. The neighbor’s miniature dachshund was safely inside. And all this went on twenty feet from the window where I watched, looking up at intervals from my work, writing documentation for a web application, which seemed, in context, thoroughly pointless.
A modest Thanksgiving dinner
So what are y’all having for Thanksgiving dinner? I’m taking my cue from “Aunt Babette’s” Cook Book: Foreign and domestic receipts for the household, a Gilded Age Jewish-American cookbook. The key to Thanksgiving is, you want to enjoy yourself — it’s a feast, after all — but you don’t want to overdo it and have guests stuck in the doorway like Winnie-the-Pooh until St. Lucia’s Day, and besides, you still have Christmas to go into debt over.
Apple dumplings
One more apple recipe before we move on to winter. My grandmother used to make these, but I’d forgotten them until recently when my mother and sister mentioned they were looking for the recipe. They’re simply apples baked in pastry with a brown sugar syrup, a sort of single-serving pie, and I have no idea why they’re called “dumplings,” because every other dumpling I’ve ever heard of was boiled, and these are of course baked. In any case, I was compelled to try to reconstruct the recipe from a memory that is, by now, a quarter-century old and pretty foggy.
Of scientific misconceptions
I was looking today through the National Science Digital Library’s “science literacy maps,” which are a sort of graphic organizer for science concepts, showing what concepts are related to what other concepts. A valuable resource for teachers, certainly. Even more valuable, I thought, at first glance, are the lists of student misconceptions: the things students think they know about science and have trouble unlearning. But then I started wondering about the wisdom of framing that as “misconceptions” and, in fact, about the value of this idea of science “literacy” itself.
Apples and time
I spent half the weekend making apple butter. Twenty-two half-pint jars of apple butter, from a half-bushel of apples, a completely unnecessary quantity that will be foisted off on unsuspecting friends come Christmas. In the meantime it occurs to me that this is the twentieth consecutive year (!) I’ve made apple butter, and so I ought to know something about it by now. Yet what I know isn’t anything I can reduce to a recipe. Apple butter is a pure expression of the apple’s essence, an exercise in simplicity; easy to make, impossible to perfect. It has, after all, only two ingredients: apples and time, both of which can seem to have minds of their own. Here’s what I know about each.
Now be a good boy, and eat your pie.
I ran across this line today in an article I was reading: “A great deal is being written now… about provisioning our households with an eye to the nutritive value of what we buy.” Ain’t that the truth? Hang on, though: This was 1915, and “nutritive” didn’t mean what you think it means.
What’s really in the molasses?
Sometimes the things that are ostensibly the simplest turn out to pose the most interesting problems. Molasses, for example, which I’ve been using by the gallon to bake all this gingerbread. In an age when practically everything Americans use in the kitchen is constructed to industrial specifications — unless, like farmers market produce, it’s specifically branded and marketed in opposition to that sort of standardization — it’s surprising to find that a packaged, branded product has enough variation to fundamentally changed the character of baked goods, but that’s exactly what I’ve found with molasses.
Pretty good banana bread
Cook’s Illustrated finally went off the deep end this month. I’ve seen this moment coming for years, as they gradually ran through the classic American repertoire and resorted to publishing home versions of questionable restaurant fare and revisiting recipes that were already perfect. I’m a charter subscriber; I’ve been getting this magazine in the mail every other month since 1993, and every time I think about dropping it they run something that is so good that it pays for the year’s subscription. I refer to my back issues more than to any cookbook on my shelf. So I don’t say this lightly. But my old reliable has gone off the deep end. What’s finally done it? What’s inspired one of my rare full-on Internet rants and a corrective recipe?
Extreme banana bread.
Gingerbread strawberry shortcake
This is less a recipe than a suggestion, and less a suggestion than an essay on strawberry shortcake, which well-made is one of the great triumphs of American cuisine and deserves more respect than it usually gets.