Apple Slab Pie

Image of the close up of a slice of Apple Slab Pie with whipped creamEnd of an Era
Yesterday my two sons played their last baseball game. Well, let’s just say it’s their last competitive baseball game. My guess is they will find their way to an intramural team or maybe an adult league somewhere at some point. But, the days of practice every day after school and watching the league standings to see if they make the NCS playoffs are over.

The two of them started playing thirteen years ago with t-ball. Along the way, we have experienced the highest of highs and some pretty low lows. Playing that long requires a lot of effort as well as a lot of time. There were vacation plans that had to be changed due to tournaments and plenty of split-duty weekends when plans just couldn’t be changed. Along the way, we made lifelong friends with the families of other players. The Cooperstown tournament, when they were twelve, will be an experience that the boys will never forget. And, they will be able to bore their kids with the telling of it well into their 80s. It was an experience my husband and I will also never forget—mostly because of the people involved with that team.

Six of the twelve players from that team continued playing together right up until the final out last night. This is no small feat considering how competitive it is to make the varsity team at their high school. We were all emotional, including the boys, but we did manage to get those six together for a picture.

Now the boys aren’t sure what they are going to do with this newfound free time. Our response was to get a job. So far one has managed that task. We’re crossing our fingers the other gets something soon.

It will be an adjustment for my husband and me as well. Suddenly our Tuesday and Thursday evenings have opened up. Guess we’ll just have to deal the old-fashioned way…Baseball (on TV), hot dogs, and apple pie…luckily, this recipe for Apple Slab Pie could feed the whole team!

Apple Slab Pie Recipe
Adapted from Smitten Kitchen
Yields 12 to 18 servings

This Apple Slab Pie has a higher proportion of crust-to-filling than your standard 9-inch round double-crusted pie. And, the crusts of slab pies tend to puff into gorgeous flakes far more readily than standard pie crusts do. So, this recipe is perfect if you’re into crusts! Read more…

Curry Chicken Salad

Image of curry chicken salad on half an avocadoParty Time
In our lives, we will attend many celebrations. (I know…such amazing insight!) There will be birthdays, holidays, and graduations. There will be happy celebrations and sad. What is interesting to me is the type of celebrations you attend in a lot of ways depends on your age and where you are in your life. Let me explain…

Not too long ago my husband and I were sitting around talking about how we really wanted to go to a wedding. It had been years since we attended a wedding and the two of us were kind of in the mood for a good party. The only problem is, at this point in our time on earth, all our friends are married and their kids as well as ours aren’t even close to thinking about marriage let alone doing it. So, alas, no party.

Same thing is true with bachelorette parties, wedding showers, and baby showers, though I’m pretty sure I couldn’t survive a bachelorette party at this point (It hurts just thinking about it.), I haven’t been to a shower other than the wet and soapy kind for almost 20 years. This is nuts because for about a five-year period of time it seemed like I was hosting or attending a shower of some variety at least once a month.

It got to the point that my sister and I became masters of the baby/bridal shower—mostly because my sister is just good that way. But, we got it down to a science. And, as long as the guest list was different, you just went with the same process, menu, and setup. Different colors of course. We were a well-oiled machine.

Our menu of choice included this Curry Chicken Salad that we served in a fresh papaya boat. But, you could also do it with half an avocado if you wanted to go smaller. The recipe came from a Junior League Cookbook of my mother’s that has given us several family favorites. The recipe below is the original. But, if I had to make this recipe today, 20 years later, I would make a few changes as my personal tastes and eating habits have changed significantly. I’ve noted them in parentheses in case you feel the same.

Curry Chicken Salad
Adapted from the Private Collection: The Junior League of Palo Alto Cookbook
Yields 8 servings Read more…

Amy’s Carrot Cake

Amy’s Carrot Cake PhotoThe Dos and Don’ts of Carrot Cake
I’m making a carrot cake this weekend for Easter. While it may not be the most innovative choice for an Easter dessert, it is a family tradition. So…

The hardest thing about making a carrot cake for my extended family is that there are a number of rules one needs to follow in order to make it edible for everyone. First off, it better not have any raisins. To the younger members of our family raisins—in any way shape or form—are a horror that cannot be suffered no matter the recipe. I have no idea what event occurred in their early childhoods to foment such a visceral reaction to this particular dried fruit. But, to them, raisins are the very definition of eeew.

To be fair, I have my own issues. For example, you will never see pineapple in my carrot cake. I love pineapple and will happily devour a perfectly ripe one in a single sitting. But, there is something about adding it to a carrot cake that just doesn’t work for me. Also, I will always use pecans instead of walnuts. Doesn’t matter what I am making. Pecans are better than walnuts. There. I said it.

Lastly, I gotta add some coconut. True, it may not be traditional but the added flavor makes it non-negotiable.

When all is said and done, after everyone’s rules have been followed, you are left with a truly classic Eastern celebration dessert, Amy’s Carrot Cake. Let’s be honest though, while the cake does actually matter, its most important purpose, really, is to serve as the vehicle for cream cheese frosting consumption.

Amy’s Carrot Cake
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Read more…

Amy’s Quick and Easy Green Beans

Amy’s Quick and Easy Green BeansHow’ve You Bean?
I took a trip to the farmer’s market over the weekend hoping for a little inspiration. I did not find it. The calendar might tell us that spring has sprung but the produce markets have not received that memo. We are, in fact, in that annual period where the weather says peas, berries, and apricots—but the produce aisles still say potatoes and cabbage.

There are bright spots though. I have noticed that the strawberries have been really good lately. And, the asparagus and artichokes have been great But, it still doesn’t feel quite like spring.

My veggie garden has been started and the peas and beans are thriving, though they are nowhere close to bearing any vegetables. So, I must wait and perhaps visit the farmer’s market again this weekend to see if I can pick up some early peas…or perhaps just some fresh green beans to tide me over.

This recipe for Amy’s Quick and Easy Green Beans is my favorite way to eat beans beyond steaming them. Though the flavor leans towards the East, these go well with any grilled meats or even stand on their own.

Amy’s Quick and Easy Green Beans Recipe
Adapted from The New York Times Cooking
Yields 8 to 10 servings Read more…