Or rather to this blog. And to its faithful readers.
On September 3, 2008, In Our Grandmothers’ Kitchens first appeared on the internet. I thought the blog might serve as my passport to fame.
It hasn’t quite done that …. yet. It has attracted a moderate following, however, and it has given me a forum in which to develop some of my favorite ideas and recipes.
My most popular posts have been the ones about TV and Film History (particularly anything to do with “I Love Lucy”!), followed by those that dwell on two of my favorite foods, rhubarb and asparagus.
A quickly rising post that will probably be number one soon is one I wrote shortly after starting the blog, about the poignant “September Song.” Sometime in the past few months someone inserted a link to this post into the Wikipedia entry for the song … and so people wander over every day to look at it. It doesn’t offer a recipe, but it does offer food for thought.
In the coming year, I hope to use some of my blog posts in my next book. And I hope my audience will continue to grow. Please let me know what you like about the blog, what you don’t like, and what you’d like to see me do!
In case you haven’t been following me from the start, I’m reprinting my very first post here. I hope to make the tasty scones again today—and to contemplate the universe, something we all need to do from time to time.
As I contemplate, I’ll enjoy this (almost) autumnal anniversary. It’s fitting that the Jewish New Year falls in September, a month in which it seems natural to look both backward and forward. Thank you all for reading….
Posted on 3 September 2008:
Apples and the Universe
Photo Courtesy of Susan Hagen
If you wish to make an apple pie from scratch, you must first invent the universe.
So said the late astronomer Carl Sagan on the PBS television series Cosmos.
Sagan was one of the great writers of popular science for a reason. He knew how to phrase complicated truths about human existence in down-to-earth ways.
To him, of course, the important noun in his sentence was the universe. To me (because I’m an ordinary person and a cook), it’s the apple pie.
I love to cook—but I can’t imagine how anyone ever invented our most basic recipes: a simple cake, a loaf of bread, a scrambled egg, a pie.
To my mind those breakthroughs are as mystifying as thinking up relativity or quantum theory. I’m glad I don’t have to come up with them myself. I’m content with tweaking traditional folk recipes and asking my neighbors to share the formulas for their own culinary triumphs.
Nevertheless, I do know that very time we cook or bake we’re using science and recreating the universe in numerous ways. Even though I managed to avoid taking chemistry in high school and college, I use its magical processes every day to create meals for family and friends.
When I follow a recipe or consider a specific food, the neurons (or whatever the heck does the work) in my brain conjure up the person who first introduced me to that flavor. And of course when cooking I create something new out of unrelated matter—my own personal big bang.
(I’ve had a few little bangs in the kitchen as well, but that’s another topic.)
Apples are all around us at this time of year, embodying the coming autumn with that season’s key characteristics. They are cool. They are colorful. They are crisp.
Looking down at us from trees or up at us from a basket, they evoke wonder and laughter, just like the universe. They are comforting, nutritious, and versatile—capable of waxing sweet or sour (again like the universe), depending on their use.
My dog finds them on the road and uses them as balls, illustrating gravity (wouldn’t that old apple lover Isaac Newton be proud?) by propelling them down the street and running to retrieve them.
I’ll be posting some apple recipes here as time goes by. Luckily, none of them actually takes 13 billion years to make—unless you, like Sagan, like to consider the very, very big picture.
My Apple Scones
This simple recipe never fails to please. I made it almost weekly when I worked as the demo cook at Bloomingdale’s in Tysons Corner, Virginia. It’s also delightful with dried cranberries instead of the apple.
1/2 cup sugar plus a bit more as needed for sprinkling
2 cups flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup (1 stick) sweet butter
2/3 cup cut-up apple (about 1 medium apple—use a bit more if you like)
2/3 cup buttermilk
1 teaspoon vanilla
Preheat the oven to 350 degrees and grease 2 baking sheets. Combine the sugar, flour, baking powder, baking soda, salt, and cinnamon. Cut in the butter, but be careful not to overmix. Stir the apple pieces into this mixture.
In a separate bowl, combine the egg, buttermilk, and vanilla. Add the apple mixture and blend briefly. Drop the batter in clumps onto the baking sheets. You may either make large scones (you’ll end up with 6 to 8 of them) or smallish ones (12 to 16).
Sprinkle additional sugar on top for added flavor and crunch. Bake for 18 to 25 minutes. Makes 6 to 16 scones, depending on size.