EverReady Book Reviews

 

“The Giver of Stars” by Jojo Moyes is a wonderful tribute to how books can change people’s lives with a shout out to the Kentucky Packhorse Librarians, a fascinating piece of history. This initiative was started by Eleanor Roosevelt as part of the Works Progress Administration set up in the mid 1930’s. It is a historical tale primarily about women, dubbed the packhorse librarians, who delivered books to the far strewn and impoverished residents of southeastern Kentucky during the depression. These women worked for the WPA provided mobile libraries. "The Giver of Stars" is also a story of physical and emotional abuse of women as well as the strength and support women can provide for each other. Out of chronological sequence, the novel begins with an assault which is addressed toward the end of the book with a trial. Along the way, the author paints images of the beauty of the mountains and the brutality of the snowy cold winters and the bug infested summers along winding dangerous horse trails. Moyes includes the punishing work found in the coal mines and the stereotypical views of locals toward female literacy and the acquisition of knowledge through reading. I found the story engaging and characters well developed.

After completing "The Giver of Stars" another similar one “The Book Woman of Troublesome Creek” by Kim Michele Richardson was suggested by someone in my book club. It was then after delving a little more deeply into reading reviews I came across a credibility conflicts in the book publishing world right now. Kim Michele Richardson's fans of "The Book of Troublesome Creek" are questioning the authenticity of Jojo Moyes most recent book, ”The Giver of the Stars." There is an outcry of plagiarism aimed at Moyes. What happens when two authors write two books about a relatively obscure topic and the second book, released later, has definite similarities to the first in plot lines and passages? Is that coincidence or something more sinister? You’ll have to make up your own mind about the controversy. I enjoyed both books for different reasons.

''The Book Woman of Troublesome Creek” narrator is Cussy Mary, a young woman ostracized for her blueish skin. She has an inherited condition called methemoglobinemia, which causes the skin to be blue. It was not until the 1960's that studies were done to determine the cause of the condition. So this book is a tribute not only to the packhorse librarians who rode countless miles to deliver knowledge and pleasure to the mostly poor communities, but also to the real Blue People of Kentucky. Cussy Mary signs up to be a pack horse librarian, She carries books, magazines, and scrapbooks into the hills for isolated families living in poverty. Along the book route she encounters violence, hardship, and hunger, but also finds friendship, kindness and camaraderie among the people who enjoy receiving a weekly delivery. Richardson writes a poignant story of hope for the better future capturing the voice of the people.

I enjoy fiction books set in historical context that send me scurrying to the Internet to learn more. I had never heard of the blue people of Kentucky who had methemoglobinemia, a rare disease that causes the skin to turn blue. Not only is this book a tribute to the Book Women who rode countless miles to deliver knowledge and pleasure to the mostly poor communities, but also to anyone who rises above persecution such as Cussy Mary. One can't help but admire how she endured injustices, a forced marriage, starvation, and prejudice, as well as share her pride and fulfillment in bringing books to people who wouldn't have otherwise had them. Finally, the story is a commentary on the very hard lives of coal miners in 1930's Kentucky. The story gives a clear picture into the struggles of coal mining communities, the casual racism that lumped all people who weren’t white into the same bucket of feared and despised, and the power of medical and law enforcement authorities. communities.

Richardson is a native Kentuckian who truly understands the varied landscapes, complex people, history and culture. She writes what she knows having lived most of her life there. Her story show the positive efforts the Packhorse Library service had on this small remote mining community in the Kentucky hills. Richardson writes with a clear understanding how the issues of poverty and marginalization effect the characters as these are some real human issues she had to deal with growing up. 

Both books were real winners for me with strong women characters who were resilient.

Mocha Cupcakes with Espresso Buttercream Frosting

Coffee lovers, I've got you covered with this recipe.   

Mocha Cupcakes with Espresso Spiked Buttercream Frosting
Cook's notes: These cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked buttercream frosting. Even if you aren't a coffee lover there's lots to love about these cupcakes, especially the buttercream frosting. The recipe is low maintenance in terms of preparation. I used my hand mixer and had these cupcakes into the oven less than 30 minutes after I got started. The texture is so incredibly soft and tender, with not even a hint of dryness. And the flavor will make you think of a Cafe Mocha. Optional decorating-Chocolate Covered Espresso Beans shown in the photo.
Recipe adapted from My Baking Addiction) and makes 12 regular size cupcakes.

Ingredients:
Cupcakes:

• ½ cup brewed coffee, at room temperature
• 1 teaspoon espresso powder
• ½ cup milk
• 2 tablespoons Kahlua
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg, at room temperature

Espresso Buttercream Frosting:

• 3 tablespoons butter, at room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon espresso powder
• 1 tablespoon Kahlua
• 2 tablespoon milk

Cupcake Directions:

• Preheat the oven to 350 degrees. Line a standard-size muffin tin with paper liners.
• In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk, Kahlua and vanilla extract; set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• With an electric mixer on medium speed, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.
• Fill each muffin cup about two-thirds full with batter. Bake for 17 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely on a wire rack before frosting the cupcakes.

Frosting Directions:

• In a small bowl, whisk the espresso powder into the vanilla and Kahlua until dissolved. Beat in powdered sugar add only enough milk to attain right frosting consistency.
  

Meet Minnesota Author Susan Wardell

 

MEET MINNESOTA  AUTHOR SUSAN WARDELL

Susan grew up in St. Paul, MN and graduated from St. Cloud State University in Special Education. After teaching for several years she opted to stay home with her rapidly growing family and dabbled in writing children’s books—but she wasn’t happy with the results, just yet. She had shelved that idea in pursuit of a Pre-K licensure. Susan taught pre-school and ECFE for many years, but when her youngest graduated from college, she and her husband took the plunge. sold their home in the city and moved to their lake cabin, which is now home.

A move up north was a leap of faith for Susan and her husband making new friends, different hobbies and being further away from family was at first challenging. She is happy to report they love their new different lifestyle! Susan volunteers and works part-time at the animal shelter, plays pickle ball, and enjoys stand-up paddleboard. She has a passion advocating for children’s rights—including time spent volunteering with the Washington County Child Protection Services Citizen Review Panel. 

"My Grandma's Hands" is Susan's debut children's picture book. 

Author's Notes: Throughout my adult life and teaching career I had played around with the idea of writing children’s books but my ideas and words didn’t flow! One day I was chasing my granddaughter around the yard and she was close to a hill and almost fell. I took her hand and said, “Hold my hand. It’s safer when we’re together." We proceeded to go down by the lake to play and I stared at my hands, and thought about the hands of the grandmothers that I know. Suddenly the idea and the words came together so easily. The book practically wrote itself!

Book Synopsis:

My Grandma's Hands celebrates the cherished relationship between grandmothers and grandchildren. Hands are the connection that brings the two closer. At birth Grandma holds the child and welcomes her to the world. As the child grows the situation reverses and it is the child keeping Grandma safe. At turns funny and sobering this multicultural book celebrates all that is good about this special relationship.

Check out Susan's website for upcoming events and to order her book. 

susanwardell.com

2019 Participant Northwoods Art and Book Festival

Buttermilk Waffles with Cranberry, Pear and Apple Chutney

Enjoy a Sunday Brunch with Buttermilk Waffles Topped with Apple, Pear, Cranberry Chutney 

Cook's Notes: A versatile chutney that's a savory, sweet condiment to use as a  waffle topping, served over a chicken, pork or turkey dinner or as a crostini appetizer. Recipe makes 2 cups.

Cranberry, Apple, Pear Chutney 

Cooking tip: Chutney can be made a day ahead and refrigerated. Bring it to room temperature to serve. 

Ingredients:

• 1/2 cup apple cider or juice
• 4 tablespoons brown sugar
• 1 Honeycrisp apple, peeled and diced
• 2 cups fresh cranberries or frozen (no need to thaw) 
• 1 diced Bosc pear, about 1 cup
• 1/4 cup diced red onion
• 1 teaspoon Dijon mustard
• 2 teaspoons white wine vinegar 
• ½ tsp. each dried ginger and Saigon cinnamon
• 1/4 teaspoon allspice
• 2 tablespoons orange juice mixed with 1 tablespoon cornstarch 
• 1/2 cup pecans or walnuts  

Directions:

• On a medium low heat bring to a boil apple cider or juice, diced pears, apples, cranberries,  ginger, allspice, Saigon cinnamon, brown sugar, mustard, vinegar and diced red onion. Simmer 20 minutes uncovered. Add orange juice mixture and cook on a low heat until thickened about 6 minutes.  Taste test to balance ingredients.   
• Drain excess juice with a colander. Cool and refrigerate, covered. 

Crostini

Heat oven to 400 degrees. Brush bread slices top and bottom with olive oil.  
Toast one side of bread for 4 minutes, turn and toast 4 minutes more. 

Crostini Options 

• Place a small slice of white cheddar cheese on each toasted bread slice. Bake at 400 degrees until cheese melts. Top with cranberry, pear, apple chutney. Serve immediately to avoid having the bread get soggy. Sprinkle with nuts. 
• After bread is toasted spread each slice with Boursin cheese, top with chutney and a sprinkle of nuts.  

Buttermilk Waffles

These classic buttermilk waffles are easy to make and come out fluffy and crisp each and every time. It’s a must-have recipe for turning an ordinary morning into something extra-special
Cooking Tip: To crisp up leftover waffles, toast each quarter or in the oven at 400 degrees, 4 minutes  side. 
Recipe makes 6-7 waffles and was adapted from Taste of Home.
Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 4 large eggs, room temperature
• 2 cups buttermilk
• 1/2 cup butter, melted

Directions:

• In a large bowl, combine the flour, baking powder, baking soda, sugar, cinnamon and salt; set aside.
• In another bowl, beat eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until batter is smooth. Stir in butter, whisk to blend.
• Pour about 3/4 cup batter onto a lightly greased preheated waffle maker. Bake according to manufacturer's directions until golden brown. Repeat with remaining batter.

The forest and I 

was all there was.

In the deep

still silence

I could feel

the Earth's 

beating heart. 

Cinnamon Apple Muffins

GET TO KNOW YOUR APPLES

Pink Lady, great balance of sweet and tart.
Granny Smith, maybe the most popular baking apple. A little more tart than most apples.
Braeburn, magically moist yet still bakes well.
Jonagold, a combination of Jonathans (another good baking choice) and Golden Delicious. Plenty firm with a nice sweet-tart taste.
Honeycrisp, sweeter than most baking apples yet still holds up to baking.
Fuji, a bit on the firmer end of the spectrum. Great for baked goods that bake a long time.
Gala, a little sweeter than most of the others. Bonus points for being widely available.
Cortland, softer than most baking apples but bakes well.
Of course, we all have our own flavor preferences, so it’s entirely possible that you’ll have a different preference among baking apples. These are all great choices for baking. 

Enjoy a fresh warm from the oven Apple Cinnamon Muffin made with fresh apples and a crumble topping. 

Cook's Notes: Do not over mix batter and check at 16 minutes for doneness. Honeycrisp, Braeburn, Pink Lady, Granny Smith or another crisp apple work well for these muffins.
Recipe adapted from the girlwhoateeverything and makes 12 muffins.

Ingredients:
For the crumble topping:

• 1/3 cup light brown sugar packed
• 1 teaspoon ground cinnamon
• 1/4 cup butter melted
• 2/3 cup all purpose flour +2 tablespoons flour
• 1/3 cup old fashioned oats
• 1/2 cup chopped walnuts

For the muffins:

• 2 cups all purpose flour
• 1  teaspoon ground Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• 1 teaspoon apple pie spice mix 
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs room temperature
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk 
• 1- 1/2 cups peeled and chopped apples-(I used one large Honeycrisp and 1 medium sized Granny Smith) 

Directions:

• Preheat oven to 400 degrees and grease a 12 count muffin tin or line with paper liners; set aside.

To make the topping:

• In a medium bowl, combine brown sugar, cinnamon and melted butter. Stir in flour, oats and nuts using a rubber spatula until mixture is crumbly. Place in freezer for about 25 minutes to harden as mixture is a little sticky for crumbling over top of muffin. There will be a little extra topping left over.  

To make the muffins:

• In a mixing bowl, combine flour, spices, baking powder, baking soda and salt; set aside.
• In another large bowl, whisk together sugars and oil until combined. Add eggs, one at a time, whisking each then whisk in the applesauce and vanilla until well combined. Whisk flour mixture in two batches, alternating with the buttermilk. Mix until just combined, then gently fold in the apple chunks. Do not overmix.
• Divide the batter between the muffin cups, filling almost to the top. Crumble the cold topping and sprinkle on top of each muffin.
• Bake for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire racks. Enjoy!

Brussels Sprouts-One of Autumn's Favorite Veggie

This is me in 2014 walking home from a neighbor who shared one of her stalks of Brussel sprouts with me. It was the day I prayed no one would pass me on the road. 

Brussels sprouts- Most people who do not like Brussels sprouts are those who are haunted by childhood memories of smelly, army green, bitter, mushy globs that had to be eaten before dessert or there was no dessert. Count me in as one. I remember how my mother would boil the vegetables until they tasted bitter, bitter and bitter with a pungent aroma that remained long after the dinner in the house. My siblings and I could entertain you with our Brussels sprouts stories. When my mother served them each of us had our own scheme to avoid eating and hiding them. Sadly, my dad always called our bluff and we were forced to consume.  Maybe it was all those multiple bathroom trips that tipped him off?? 

Fast forward to 2018-2020 

You'll find Brussels sprouts to be one of those "in" vegetables. There's an abundance of recipes showcasing Brussels sprouts served; steamed, roasted and fried. So I thought I'd put my childhood memories aside, adopt a new "can do" attitude and employ a modern cooking spirit. The two biggest challenges I faced were what method to use how to cook the vegetable and what recipe to use. After consulting several friends who love Brussels sprouts their preferred cooking method seemed to be roasting. My taste buds were won over with these sweet and savory recipes.

These recipes previously posted are some of my favorites. 

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries 

https://sockfairies.blogspot.com/2019/11/roasted-brussels-sprouts-and-cinnamon.html

Orange Glazed Brussels Sprouts with Butternut Squash and Pecans 

https://sockfairies.blogspot.com/2015/10/weekend-round-up.html

But this is the one in 2020 that caught my attention for it's sweet and savory flavor combination. And we know everything tastes better with bacon.    

Roasted Brussels Sprouts with Maple Balsamic Vinegar and Bacon

Cook's notes: For all the Brussels sprouts haters out there, I urge you to try this combination. Anything you found bitter or flavorless about the little cabbages will be blown out of the water by this sweet, salty, savory combination of flavors. Roasting the Brussels sprouts takes the bitter edge off of them. Balsamic and maple are a power combination of flavors that work well together in so many dishes, including this one.
Recipe adapted from seriouseats.com and reciperunner.com and serves 4. 
Ingredients:

• 5 slices of bacon, cooked and crumbled
• 1 pound Brussels sprouts, halved
• 3 tablespoons dark balsamic vinegar, use a good quality
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon 
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/2 cup dried cranberries
• 1/2 cup pecans

Directions:

• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• Cook bacon, crumble and set aside. 
• In a large bowl whisk together the balsamic vinegar, maple syrup, oil, cinnamon, salt, and pepper.
• Coat the Brussels sprouts with the balsamic mixture.
• Pour the Brussels sprouts out on the baking sheet in a single layer. Roast for 30-35 minutes. Stir once during the baking time. Last 10 minutes of baking time add in cranberries and pecans. 
• Place Brussels sprouts into a serving dish and toss them with the diced bacon.
  
  
  
  

Apple Cinnamon Sugar Coffeecake

There's nothing like a brisk fall walk to put you in the mood for some baking. So I followed  my bliss...

to bake this simple apple cake. It's loaded with fresh apples and topped with an irresistible crunchy cinnamon sugar layer. Invite a neighbor over and share a slice. The cake is quite easy to put together and requires no beating just stirring. YUM! YUM!

Apple Cinnamon Sugar Coffeecake

Cook's Notes: Recipe adapted from pinchofyum Note this is more of a dense cake.
Apple Cake Ingredients:

• 1 large egg
• 1- 1/2 cups brown sugar
• 1/3 cup oil
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar)
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon apple pie spice
• 1/2 teaspoon cinnamon
• 2- 1/2 cups flour
• 2 1/2 cups chopped apples (I used 2 granny smiths and 1 Macintosh apple) 

Cinnamon Sugar Topping Ingredients:

• 1/2 cup sugar
• 1 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• 1/2 cup chopped walnuts
• 1 tablespoon butter, melted

Directions: 

• Preheat oven to 325 degrees. Grease a 9 x 9 glass pan. Whisk one egg and then mix it in with rest of ingredients in order given, stirring until just combined.
• Pour batter into a prepared pan.
• Combine topping ingredients and sprinkle mixture evenly over the batter.
• Bake for 35 minutes. Best served warm with your favorite cup of tea or coffee.
  
  
  
  

Meet the Many Faces of The Talking Stick Publication

 

"The Talking Stick" is an anthology publication of the nonprofit organization, The Jackpine Writers' Bloc, Inc. It's  a Minnesota collaboration of poetry, creative nonfiction and fiction with cash prizes awarded in each category. The goal of The Jackpine Writers' Bloc is simple - we want to encourage and publish Minnesota writers. Everyone published in this book, and all who worked to see it come to print, have a strong connection to Minnesota. In the writing within, you will find a variety of subjects and styles. And through them all, you will find that we are writers who know the length of the winter, the heat of the summer and the short breath-taking springs and autumns of Minnesota.

Open the book to see what fellow Minnesotans have written and somehow we can all feel a bit closer. "Talking Stick volume 29 Insights" books are available at  jackpinewriters.com or on Amazon. Past volumes can be ordered at jackpinewriters.com  

Call  for submissions begins December 2020 and final entries March 2021.

For more information about The Jackpine  Writers' Bloc upcoming  workshop and book events email Sharon Harris sharrick1@wcta.net

Executive Board 

Scott Stewart, President

Sharon Harris, Secretary/Treasurer

Tarah Wolff

Mike Lein

Niomi Phillips 

During this year of 2020 and COVID, the Jackpine Writers’ Bloc  have had to do things differently with more things electronically and from a distance. They were able to publish  "The Talking Stick Insights Volume 29" but instead of their traditional book release party they went online with Candace Simar's Zoom workshop September 19, "Go Deeper" looking at the craft of writing. Here's a link to her presentation. https://youtu.be/RJBPM1OFYU4

Published Winners below for 2020 "The Talking Stick Insights Volume 29." 

POETRY
1. “Parting Song” by Laura L Hansen
2. “The New Dog” by Marsh Muirhead
Poetry Judge: Sharon Chmielarz

CREATIVE NONFICTION
1. “The Cut Glass Bowl” by Marlene Mattila Stoehr
2. “Flying Minnie” by Sue Bruns
Creative Nonfiction Judge: Jill Johnson

FICTION
1. “The Last Day” by Kathryn Knudson
2. “The Eighth Step is Amends” by Paisley Kauffmann
Fiction Judge: Candace Simar

HUMOR
1. “The Plumber” by Pam Whitfield
Humor Judge: Jill Johnson

A link to Laura Hansen's winning poem "Parting Song." 

https://drive.google.com/file/d/1EeMvIO3GA87TiRGYLvAC8Y4HS8z5zvW4/view?usp=drivesdk

 

Faces of some Jackpine Writers' Bloc Inc. members who have participated in previous Northwoods Art and Book  Festival Events. 

Sharon Harris (left) Niomi Phillips (right) 

 
Mike Lein

Sharon Harris (left) Tarah Wolff (right)

A little known fact "Talking Stick" has had a presence every year at Northwoods Art and Book Festival since the book arts began.

Luke Anderson (1937-2o20)

Luke Anderson was a faithful contributor for many years to "The Talking Stick" and they  wanted to honor his work by dedicating the recent publication "The Talking Stick Insights" to his memory. His long-time partner, Joanne Cress, created the painting used for the book cover.  

I am a poet

in search of words,

measures, and

metaphors,

to resolve the enigma

of my time being.

from "Time Being"

by Luke Anderson

Balsamic Caprese Chicken Skillet

 

With the official start of fall right around the corner warm up with a one pan skillet meal  with fresh juicy tomatoes, melted mozzarella, snips of fresh basil and a sweet, savory balsamic sauce drizzled over chicken. 

Balsamic Caprese Chicken Skillet

Cook's Notes: A winning recipe on all levels. It can be made in one skillet, uses fresh cherry tomatoes and basil from the garden or farmers market and the best ever balsamic vinaigrette which served as both a marinade and cooking sauce. It was off the charts for me and with just one spoonful I swear you'll never buy a balsamic vinaigrette from the store again. Recipe serves 4. Caprese chicken can be served over spaghetti, orzo, couscous or rice. 

Let's start with the "star" of the recipe, the Balsamic Vinaigrette from closetcooking.com

• 1/4 cup dark good quality balsamic vinegar
• 1/4 cup good quality extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 large garlic clove, minced
• 1/4 teaspoon each salt and pepper

Mix well in a blender.

Caprese Chicken Skillet

• 1 pound boneless, skinless chicken breasts (4 small or 3 medium) 
• 1-1/2 tablespoons olive oil 
• 1 teaspoon each parsley flakes and thyme 
• 2-3 cups cherry tomatoes, halved and drained on a paper towel
• 1 container marinated mozzarella balls (deli section) or 2 cups block mozzarella cheese cut into bite sized cubes 

• 4 garlic cloves. minced
• 1 cup diced red onion
• 1/4 cup tightly packed fresh basil leaved , thinly sliced 
• Parmesan cheese

Directions:

• Make balsamic vinaigrette and place half in a zip loc plastic bag. Lightly flatten chicken breasts to an even 1/2 inch thickness. Marinate chicken 45-60 minutes. Drain.  
• Heal oil in skillet, place chicken in and sprinkle with dried spices. Sear meat on each side, about 4 minutes a side. Remove chicken from pan keep warm on a plate (covered with foil).
• Add onions and garlic, stir fry until limp. Add in reserved balsamic vinaigrette, 1/4 cup water, tomatoes, fresh basil leaves and seared chicken pieces. Cook uncovered on a medium low heat until sauce thickened, tomatoes pop and  chicken registers 165 degrees (internally) about 20 minutes. 
• Spread mozzarella balls or mozzarella cheese cubes in the sauce. Cook for 3 minutes more. Serve immediately and garnish with Parmesan cheese. 
  
   
  

Old Fashioned Apple Pie

 
"After Apple-Picking"
By Robert Frost

My long two-pointed ladder's sticking through a tree
Toward heaven still,
And there's a barrel that I didn't fill
Beside it, and there may be two or three
Apples I didn't pick upon some bough.
But I am done with apple-picking now.
Essence of winter sleep is on the night,
The scent of apples: I am drowsing off.
I cannot rub the strangeness from my sight
I got from looking through a pane of glass
I skimmed this morning from the drinking trough
And held against the world of hoary grass.
It melted, and I let it fall and break.
But I was well
Upon my way to sleep before it fell,
And I could tell
What form my dreaming was about to take.
Magnified apples appear and disappear,
Stem end and blossom end,
And every fleck of russet showing clear.
My instep arch not only keeps the ache,
It keeps the pressure of a ladder-round.
I feel the ladder sway as the boughs bend.
And I keep hearing from the cellar bin
The rumbling sound

Of load on load of apples coming in.
For I have had too much
Of apple-picking: I am overtired
Of the great harvest I myself desired.
There were ten thousand thousand fruit to touch,
Cherish in hand, lift down, and not let fall.
For all
That struck the earth,
No matter if not bruised or spiked with stubble,
Went surely to the cider-apple heap
As of no worth.
One can see what will trouble
This sleep of mine, whatever sleep it is.
Were he not gone,
The woodchuck could say whether it's like his
Long sleep, as I describe its coming on,
Or just some human sleep.

Cook's Notes: This year's apple picking couldn't have been easier. My neighbor picked from her tree and all I had to do was come and pick up a bag.  An Old Fashioned Apple Pie was the perfect way to celebrate a lovely fall afternoon. Rejoice in the small things in life.

Old Fashioned Apple Pie 

Ingredients:

• 5 large tart apples peeled and chopped into chunks.
• 3 tablespoons flour
• 1 tablespoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1 teaspoon apple pie spice
• 3/4 cup sugar
• 1/4 teaspoon butter
• Refrigerated pie crusts or prepare your own pie crust dough

Directions:

• Preheat oven to 425 degrees
• In a large bowl whisk together flour, sugar, cinnamon and apple pie spice.
• Add in apple chunks and mix well. 
• Roll out one crust on a floured wax paper sheet and line the bottom of a pie pan with the dough.
• Place apple mixture in pie pan and top with butter.
• Add a top crust and crimp edges.
• Using a pastry brush lightly brush top of the crust with milk.
• Mix a little cinnamon with sugar and sprinkle on top of the crust.
• With a sharp knife cut 4 vents (a V) in the center of the dough top.
• Add foil strips around edges of pie pan to prevent over browning. 
• Bake at 425 degrees for 15 minutes. Reduce heat to 400 and cook 25-30 minutes longer. or until juices are bubbling inside the open vents.  
• Cool before cutting.