knee-deep in higher learning
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts

Sunday, December 22, 2019

How to Make Pie, No Matter What

It's that time of year, again!

Which is, technically, always a true statement. Whatever time of year it is, it's that time. But what time of year is it, specifically?

Pie time.

Aww yeah.

If you ask me, the holidays are just luscious reason after reason to have slice after slice of flaky, fruity, creamy, just one more bite-worthy pie. Only thing is, someone has to make one. I mean, it's not that hard. Especially if someone who has made a dizzying variety of pies over decades, decided to write a big long blog pie-prep post, explaining it all, step by step.

Wait, this is starting to seem like a recipe. Should I be writing this down?

Indeed I should, because the recipe I'm about to share for this year's most featured pie, is my original creation, though it was refined thanks to lots of helpful input from friends, and good ole' fashioned, messing up. The recipe I'm about to share with you should last the test of time, and hopefully delight some long dark winterers, for generations to come.

First, I'll tease ya, with a photo.


MMMMMMMMM, RIGHT

And it smells? Dry Erasable.

How to start? Where to begin? It starts with a goal. What difference do you feel like making in your life? It can be anything. Maybe you want to write a novel, read a novel, run a marathon, quit watching 5-minute Craft videos, start a business. Dream big. Aim high. Whatever. Just get a dream in your heart and then draw a big circle. Mouth watering yet? Just wait.

 My ambition. My goal. My fantastical pie in the ethereal sky happens to be transforming myself from a DIY blogschooler, to Certified Educator of Other People's Children.


Part of that journey included being all up in several classrooms, for months, observing masters in their field at work, and trying to take notes, provide support, and even teach a little bit of science. They call it Pre-Clinical Experiences. And so do I. Because that's what it's called. PCE for short. That's right, one letter off from PIE.

It's all connected.
Since my goal  involved 75 little slices of time, all organized to meet a variety of shifting and interlocking requirements, I divvied it up into bigger wedges, categories into which to sort those littler nibbles of ambition. It probably took a good hour to make the chart on my wall accurately reflect the dream in mind, to make sure it would provide me a good visual measure of my progress toward my goal.

Next step to making this one-of-a-kind treat?  Nothing to do but do it. Get started. Take that first jog, write that first chapter, put down the phone at flashing font promising five great ideas involving cement and bubble wrap. Do the work. Then, reward yourself everyday by coming back to the white board and coloring in that day's slice.

Once the pie reflects that day's progress, and this is very important, be sure to stare at the board for a little bit. Don't skip this step. Squint, tilt your head, and focus on where you are going, never doubting for a second that someday every inch of your pie will be encrusted in old dry erase scrawls.

Really let your belief sit and congeal for a minute. You'll thank me later.
Later, when cars (that's right, more than one now) come out of the night and smash you and your kid to pieces.
Later, when there's no more family car and the bus doesn't go where you need it to go, anytime you need it to go there.
And even later, when what was billed as a simple out-patient surgery becomes a surprise staycation of convalescence that sucks up sick time and many earnest intentions.

These, plus minor trifles like head colds, defunct appliances, and ailing pets, will try to trash your tart. They can ruin its form, rendering it incomplete, only full of doubt, which tastes just awful.

They can make you wonder if that gap-toothed  set  of uncolored spaces will mock you forever. Then it wouldn't even be a circle. It wouldn't even be pi. Unthinkable. How to avoid this result? Well, like most prized recipes, it's going to take something you might not have known you had.

How's that for a secret ingredient? Sorry to be cryptic, but how was I supposed to know that, as I progressed through my PCE, every time it seemed the fates were conspiring against my bedroom whiteboard being adorned with a full radius of scribbled slices, someone close to me would step in and close the gap? How could I have gone shopping for a warm uprise of love and generosity?

That doesn't even start out on my list. I tend to think I'm supposed to plan my pies without reliance on others that way. We are supposed to devise our goals, set our circles and make our hash marks, assuming we will get there without help, right? Yet in effect, if it had been up to me alone, the complete circle you see before you would look the pizza box under a college freshman's futon: couple of piddly dry slices that smell bad.

You probably think I'm suggesting a hefty helping of helpful friends. Well, sure, but local heroes were not in short supply during these hard months. Rather, what I found hardest to scrounge from the ole' spice rack:
Asking for Help (1 heaping cup, almost every day)
Accepting Help Without Feeling Like a Failure (2 heaping cups, daily, and hourly sometimes)
Doing Whatever Imperfect Version of  Imagined Ideal Anyway (Keep Handy and Sprinkle As Needed.)

The surgery I mentioned above, happened to me, in the face. It helped me, but also rendered me bedfast for weeks.

My pie chart, looking more like this, watched me doze under a bag of frozen peas, and I watched it back, through a bleary Vicoden-induced haze.

This is when all the staring I had already done to it before came in handy. Thanks to all that squinting, head-tilting, and the simmering self-deluding,  it didn't look unfulfilled. I could see something in it that I needed to see. What I saw in each and every filled inch of that pie, was already a result of my friends who believed there would be a complete and final product.

They delivered me to testing, work, home, and sites of observation. They rescued our pets, comforted our kids, asked if we were okay and if they could do anything. A lot. Their willingness to help and their conviction that we were worth helping, bolstered me on cold hard mornings and late dark afternoons.

My friends are mostly smart and lovely people. They could know what they are doing, believing in this pie in sky. Or, on the wall, as the case may be. When all I could do was mouth-breathe and click a mouse, that's what I did. I studied, wrote, and planned for stronger more capable days. I figured they all knew something I was still unsure about, and that they might be right.

Yesterday, I got word that I may wipe the whiteboard clean. Pre-clinical experiences have successfully been experienced, and I passed. As pie is the perfect dessert for sharing, it'd be better to say, "We passed." This is a pie I never could have made on my own. Humbly, I will wipe it away, to make room for a new realization; but not before posting a pic, sharing its secrets, and thanking those who helped make it so sweet.
Serves every 1.

Monday, July 11, 2011

Berried Alive

None shall go unstained!
All shall be sticky!

For a long time I have wanted to check out a U-Pick establishment. We spend a small fortune on jam, and we have a thing for baking and pancakes. Getting a big haul of fruit seemed right up our alley, and a good way to save some money. Plus, kids with buckets, picking berries... I can't even finish that thought. The sheer summeriness of it makes me want to log off and go outside. It just had to happen. Let's leave it at that.

So, we checked out this site, and found a big cluster of farms in the Tigard area. We went on a Friday, which meant the place we ended up was pretty quiet. There were only a few other people there.

We have 50 lbs of berries. Now what?

Okay, besides that.
mm hmm

Right, right.

Say, now THAT looks pretty good.

What's going on here?
I'm drying them (without the aid of a food dehydrator, I might add). First, they were boiled for 60 sec. and plopped in ice water, to rupture their skins. Afterward, I arranged them on sheets of cheesecloth that had been clothespinned to my oven racks, turned the heat as low as I could get it, propped the oven door open, and let them go all day.

This is what they looked like when they were done. Sort of like raisins, moist but not juicy.

Steady yourself. What you're about to see next has been dipped in chocolate. There's even a dash of almond extract, for added fanciness, an often overlooked requirement of a well-balanced diet.
Thankfully, my local university extension office checks dehydrators out to the local public.
Geza checked it out while I worked on this post. It's been humming away for the last day and a half, and I'm in love.

It's much better, if you want to get serious about drying stuff out. The oven will work in a pinch, but you can't dry much food, it's a bigger waste of heat, air circulation is inferior; plus your oven is in use for a whole day, at least. That can be inconvenient.

Let's see, it feels like I'm forgetting something.

Oh yeah! This!
I spread the berries out on wax paper-lined trays and stuck them in the freezer for a day. After they're frozen, the berries go into freezer bags, where they'll stay until I put them in a batch of ice cream, or oatmeal, or something else that can tolerate soggy berries of a degraded texture.

Now, what else?
This is just going to bug me. Sorry. It's just that I'm pretty tiredberry in the brainberry, what with being in the throes of Berrymageddon. Think. Think. Thinkberry.

Berry!

I mean,

Oh yeah!
Just this.

Just two dozen jars of jam. That's all. Just my first foray into water-bath canning, and I probably saved myself a few hundred dollars this year.

Just that.
Hmmm, that last photo....pan out?


Ah, see? I have no recollection of this moment, but I have some idea of what's going on here. Either I fell asleep while taking pictures, and my head space* is bubbling with sweetened dreams, or my face is stuck to the counter.

*Canning joke. You'd have to be over 60 to get it.