Circle of Compassion, Trees Against the Sky

img_5108On Tuesday I went to visit my friend Esther. A visit with her is always a delight, and the time just rushed by as we talked, our conversation ranging from topic to topic.

Two parts of our conversation especially stood out. As to be expected, we discussed the recent bombings in Paris and the refugees from Syria. We then broadened the conversation to people fleeing extreme poverty and violence in Central America and Mexico. Esther spoke of how some of her friends are not sympathetic with the plight of the immigrants who make their way to the U.S.

I said, “No matter who you are or what your beliefs, it is easy to love those around you, family and friends.”

Esther agreed. “A small circle.”

“But it’s harder to extend that circle of compassion outward, so that it goes beyond those you know to encompass the state, the country, the world. I sometimes have a hard time with this myself.”

“But that’s what we have to do,” Esther said. “Think of those kids in central America who are leaving home at fifteen or sixteen to come here. They live in slums. They don’t have any opportunities. And when they come north, they are not exactly traveling first class.”

“No, they aren’t. They walk. They ride on the roofs of trains. They rely on smugglers.”

The conversation continued. What if those children were our children or grandchildren? How would we feel to have a son or daughter leave home to go on a long journey he or she might not survive?

“What a terrible thought,” Esther said, no doubt thinking of her own grandchildren.

Yes, a terrible thought. Can we widen our circle of compassion to encompass all children, to acknowledge their basic right to have enough to eat, clean water, shoes, clothes, decent housing, education, health care, books, and even a few toys when they are young? And, as they get older, a positive way to support themselves. (To my way of thinking, digging in dirty, rat-infested trash heaps does not count as a positive way.)

From there, the conversation turned to poverty in general. Esther grew up on a subsistence farm in rural Maine, and she doesn’t mince words—she and her family were poor. When they had baked beans, there often wasn’t enough money to buy hot dogs to go with them. One year, around the holidays, her father sold a steer for $10, and they had “a good Christmas.” They never went hungry, and the taxes were always paid, but there wasn’t much left over. The family just scraped by.

“But,” Esther said, “Every day after the chores were done, my mother and I would take a walk. We’d admire the trees against the sky or what was in bloom.”

“Everyone needs beauty in their lives,” I said, and Esther nodded.

Food for the body, food for the soul. Both aspects need to be fed.

The Trouble with Gingersnaps

Yesterday, I mixed up a batch of gingersnaps so that I could bring cookies to my friend Esther. Because my stove is new—we’ve had it for a week—I decided to test one cookie to get a sense of the baking time. In my old stove, eleven minutes would give me a good cookie. This stove seemed to run a little hotter, so I decided to try nine minutes.

The results, dear readers, were not good—burnt on the bottom.  I tried eight minutes, again, with one cookie, and it was slightly burnt with a gooey middle. I turned the temperature down from 375° to 350°. No luck. I still had cookies that were burnt on the bottom and gooey in the middle.

One burnt gingersnap
One burnt gingersnap

I called Dave’s Appliance, the store in Winthrop where we bought the stove, and on Thursday they will be sending someone over to look at it. I’ve no doubt the stove will either be fixed or replaced, and I’ll soon be on my way to be making perfect gingersnaps. (I froze the dough in balls, and I’ll bake them as soon as I have a working oven.)

Next week is Thanksgiving, and I started thinking about what I would do if I were hosting the meal this year, and I didn’t have a reliable oven. As it turns out, I’m not hosting Thanksgiving dinner, but cooking nerd that I am, it gave me pleasure to come up with a solution anyway. Here is the plan I hit upon. I have two slow-cookers, and in them I would cook two five-pound chickens on top of potatoes and carrots. Gravy is always made ahead of time—I’ve got one batch in the freezer now, and by this Thursday I’ll have another batch made. Green bean casserole and sweet potato casserole could be heated in the microwave. I might take a chance on using the oven to keep the casseroles warm, turning the oven to a very low heat and setting the racks as high as they would go while still having room for casserole dishes. Stuffing would have to be made outside the bird, in a casserole dish heated the same as the other two.

That leaves dessert. Fortunately, the top of the stove works just fine. I could make pudding for chocolate cream pies and use store-bought crumb crusts.

So there! I could do it. It wouldn’t exactly be traditional, but it would be good enough given I didn’t have a reliable oven.

I must admit that I miss my old stove. And Esther is going to be disappointed when I arrive without gingersnaps.

Ah, well! At least I have a good story to tell her—the saga of the new stove.

 

Running in the Backwoods

Yesterday afternoon when I looked out my kitchen window, I saw a deer running in the backwoods. I waited for the sound of gunshots, for the flash of orange as a hunter chased the deer. Neither came.

“Good,” I thought.  My sympathies are always with the hunted, with animals that are often coldly referred to as prey. How terrible to have to run for your life, to know that death is not far behind.

We are halfway through hunting season. For me, and especially for the deer, the end of this season can’t come soon enough. Then, I can work in the backyard without fear of accidentally being shot. (This doesn’t happen often in Maine, but it has happened, most notably to a young mother with twins. She was shot dead in her own backyard as she tried to warn a hunter he was too close to her house.)

When hunting season ends, Clif, Liam, and I can walk in the cold woods—my favorite time of year to walk in them. I’ll bring my camera and take pictures of all the little things that catch my eye.

Fifteen more days to go.

Our backwoods, with no running deer
Our backwoods, with no running deer

First Bread

Yesterday, I baked our first loaves of bread in the new oven. My fears— or concerns, if you will—turned out to be completely justified. In my old oven, it took thirty-three minutes to bake the bread to golden perfection. I decided to see if the same was true for my new oven. It was not.

The bread, although not burnt, came out a little too dark, a little overbaked, and thus a little dry.  As Clif and I mostly think of bread as toast—oh, how we love toast—this dry bread is not as bad as it sounds. However, next time I make bread, I will bake it for thirty minutes and go from there.

First bread, a little too dark
First bread, a little too dark

The next challenge will be gingersnaps, which I’ll be making on Monday to bring to my friend Esther when I go for a visit on Tuesday.  In my old oven, eleven minutes gave you a perfect cookie that had a little snap and a little chew all at the same time. I’ve decided to try nine minutes.

All this fussing about time reminds me that my old oven and I were quite the team. I knew just how long it took to bake family favorites. Now, I will have to recalculate the times for many of the things I bake.

No wonder the old stove seemed like a friend. People and their tools, their equipment, and their appliances can form quite a bond.

Dogs in the Yard

Last Saturday, Clif and I took care of the granddogs while Mike and Shannon visited with relatives. The day was dry and warm, perfect for yard work, perfect for dogs to frolic in the yard.

Holly and Somara are both young dogs, and how fun it was to watch them race and chase each other. Liam, who at nearly eleven is, ahem, a senior dog, mostly just watched. However, once in a while Liam would rouse himself to join in on the fun. All too often, when I should have been raking, I would just stand and watch the dogs as they played.

I wasn’t able to take pictures of the dogs as they raced—too fast for my little camera—but I was able to get a few shots between frolics.

Liam, the senior dog
Liam, the senior dog

 

Somara, surveying the yard and the unraked leaves
Somara, surveying the yard and the unraked leaves

 

Holly, alert and always ready to have her picture taken
Holly, alert and always ready to have her picture taken

 

Dogs, leaves, a fire in the fire pit at night, S’mores. November, too, has its delights.

Farewell, Old Friend. Hello, New Friend.

Yesterday was quite the day at the little house in the big woods. Two men from Dave’s Appliance delivered our new stove. It was also a bittersweet day. As I noted in a previous post, we bought that stove—a basic electric—in the mid-1990s, and I have literally cooked thousands of meals on it. I’ve fed family and friends. Really, for the past twenty years, there wasn’t a day that went by that I didn’t use the stove.

But the time had come—there were just too many things that were broken—and it was with a lump in my throat that I watched the two delivery men take out the old stove. Out they wheeled it to the big truck, and back in they came with the new stove, another basic electric. Within thirty minutes, the job was done. Farewell, farewell old friend.

Clif and I eschewed the electric stoves with the flat, glass tops. We were told we could not use cast iron or any other pot with a texture on the bottom as they would scratch the top. We asked ourselves, how in the world could we make home fries without using a cast-iron frying pan?  Clearly, we couldn’t. The cast-iron frying pan make those home fries so crispy, so right. Therefore, we went with the traditional coil burners.

After the delivery men left, it didn’t take us long to make inaugural cups of tea. As the water heated, I marveled at how the front burner actual worked and how the oven door stayed open all by itself. I  didn’t have to rest it against my knees to peek into the oven. I didn’t have to lock the door for it to remain shut.

Welcome, new friend! I hope you stay at the little house in the big woods for many years.

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Tumbling Leaves, Warm Weather, and S’mores

Such a mild November we are having. For this whole first week it has been so warm that we’ve needed no heat during the day. Around 6:00 p.m., Clif has started a fire in our wood furnace in the basement, and that has been enough to keep us warm until the next evening.

I have mixed feelings about this. On the one hand, it is great that we haven’t had to use any type of heat during the day. (As Mainers, we are prepared for the cold and have three sources of heat—electric, propane, and wood. At various times during the year, we use all three.) But this warm November weather is, well, just plain weird and is no doubt the result of climate change.

However, even though I take climate change very seriously, and Clif and I have worked hard to reduce our carbon footprint, I figure I might as well enjoy this warm weather while it is here.  Because paradoxically, climate change has also seemed to bring colder weather in the winter and lots and lots of snow.

In the yard, most of the gardens have been cut back, but a few valiant dwarf snap dragons are still in bloom. I can’t bring myself to pull the plants, and I’ll probably leave them until next spring.

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I have begun bringing in the various garden ornaments, but this little creature is still guarding the yard. Soon he will be down cellar with the others.

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While many of the trees are bare, and the yard is full of leaves just waiting to be raked, the leaves continue to fall. I was lucky enough to catch this oak leaf before it hit the ground.

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While oak leaves do not have the brilliant color of maple leaves, they have their own quiet beauty, especially when they are against a deep blue sky.

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Today, if the weather allows—the sky is overcast right now—I’ll rake the lawn around our firepit so that we can have a fire this weekend. On Saturday, Shannon,  Mike,and the dogs will be coming for a visit.

Who knows? We might even gather around the fire and have S’mores.

Tilapia Fish Casserole for an Autumn Supper

IMG_0399Nowadays, in central Maine, it is dark by 5 p.m., and the days of barbecues and drinks on the patio are over for another year. I must admit that I miss those lovely warm evenings where we could sit outside and listen to the loons, owls, and other night noises.

Still, autumn has its consolations, and one of them is that the nights are now cool enough to enjoy warm, bubbly casseroles for supper. Over the years, I have developed several sauces for casseroles that don’t involve canned cream of anything. (In the past, I’ve written about my aversion to casseroles with canned cream of mushroom soup. Enough said.) The results, as my Yankee husband Clif might put it, are not too bad.

Chicken and vegetables are my usual choice of fillings for casseroles, but recently I started wondering how a fish casserole would taste. What would be the components?

First, of course, the fish, and here I am going to be somewhat of a noodge and urge readers to stay away from wild fish, which we humans are eating at such an alarming rate that the fish populations are seriously depleted. According to the marine biologist Sylvia Earle, “The few fish that really are good choices, I think, are catfish, tilapia and the variations on the theme of carp, the plant-eating creatures that…grow fast. They taste good.”

Accordingly, I chose tilapia, plant-eating fish that are grown in a closed system. The fish is mild but tasty and perfect for a casserole. (The leftovers are also mighty good as fish tacos. Thanks, Mary Jane, for showing me how to make them!)

Along with the fish there would be rice and petite peas. (Mushrooms, carrots, and/or celery would also be delicious, but for my first venture with this recipe, I decided to keep it simple.)

The sauce I would use for a binder would be a simple white sauce with the addition of garlic, dill, and cheese. I guess you could call it a cheesy dill sauce. For the starch, I used rice, which somehow just seems to go with fish.

A tip I learned from the chef Mario Batali was to heat the milk ahead of time before making a white sauce. This is an excellent tip and really cuts down on the time spent stirring the sauce.

As fish cooks quickly, I did not cook the fish ahead of time, the way I would with, say, chicken. The raw fish was cut into bite-sized chunks and laid on top of the rice. Next came the peas, some salt and pepper, more rice, and the white sauce. What about the top? Bread crumbs, of course, with gives a pleasing crunch to the casserole.

The results? “Pretty darned good,” Clif said.

Good enough for company?

“Yes.”

So there you have it—a fish casserole made with sustainable tilapia and a cheesy dill sauce that is not only a good supper for the family but is also good enough for company.

Pretty darned good, indeed.

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Fish Casserole with a Cheesy Dill Sauce
Serves 4 or 5

Ingredients

For the white sauce

  • 4 tablespoons of butter
  • 4 tablespoons of flour
  • 1 clove of garlic, minced
  • 2 cups of hot milk
  • 1 cup of grated cheese (I used cheddar, my go-to cheese)
  • 1 teaspoon of dried dill
  • Salt and pepper to taste

For the rest of the casserole

  • 1/2 pound of tilapia, cut in chunks
  • 1 (1/2) cups cooked petite peas (As noted above, many other vegetables could be added or substituted, as you like it.)
  • 3 cups of cooked rice
  • Salt and pepper, to taste
  • 2 slices of bread, torn into crumbs

Directions

For the white sauce

  1. Melt the butter and add the garlic, letting it sizzle for about 30 seconds. Add the flour and wisk for a minute or two until the roux is bubbly.
  2. Wisk in the hot milk then stir with a spoon until a line forms on the back of the spoon.
  3. Stir in the dill.
  4. Add the grated cheese and stir until melted.
  5. Taste and add salt and pepper, as desired.

For the casserole

  1. Preheat the oven to 350 degrees.
  2. Butter a large casserole dish.
  3. Put half the rice in the dish.
  4. Arrange all the tilapia chunks on the rice.
  5. Sprinkle the peas or whatever vegetables you are using on top of the fish.
  6. Sprinkle with salt and pepper.
  7. Spread the rest of the rice on top of the fish and peas.
  8. Pour the cheesy dill sauce on top of the rice.
  9. Top with the bread crumbs.
  10. Bake for forty minutes or until bubbly around the edges.

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