Archive for the 'Rurality' Category

Amtrak Moments

1. Sunrise in Nebraska 2. Lonely farms 3. New reading 4. Knitting to Impress 5. Chicago Station 6. West Virginia 7. Knitting at Sunset 8. Delayed in Virginia 9. Delayed at Sunset

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A Brief Stint as a Holiday Food Writer

Literally The Best Apple Pie Ever (Scroll down for the recipe)

We celebrate Thanksgiving with a pie-baking day at the office. During yesterday’s wind-whipped afternoon the kitchen was filled with nine women, cases of apples, a row of cutting stations and scattered rolling pins, handfuls of cinnamon and bowls of lemon juice. And lots of wine (which can be risky if you find yourself in the row of cutting stations).

Feasting may make a brain sluggish, but it’s always worth taking a step back from celebrations. Personally, I find it hard to strike a balance between good cheer and dealing with the aspects of Thanksgiving that I don’t support. Like (for example) the way that it gets used in elementary schools to perpetuate a myth about peaceful Indian-Colonist potluck dinners. Or the way that it promotes the image of an idealized, nuclear family: why does Dad carve the turkey if Mom prepared most of the food? The whole image is always a tiny bit awkward for anyone who isn’t married, or who isn’t straight.

I think those things are important to remember (even just subconsciously) when you pause for those Thanksgiving moments of reflection.

In any case, I definitely support Good Cheer. And I hope a sense of awareness, gratefulness, and graciousness spreads throughout everybody’s year. (I realize Thanksgiving is usually not a holiday for wishing, but eh!)

I also support pies, so here’s a recipe for Literally The Best Apple Pie Ever.

» Literally The Best Apple Pie Ever «

A combination of my dad’s semi-famous apple pies, and my foodie co-workers.

The Crust

Sometimes, storebought is just as good as homemade.

…when it comes to pie crust, this is not the case.

A flaky-crumbly-golden-crisp-crust is the difference between a B- pie and an A+ pie, and unfortunately, you can’t get it in the freezer aisle. It turns out that making your own crust doesn’t actually take much time at all, especially if you make the dough a day or two before and store in the fridge until you’re ready to bake.

The trick to a perfect crust is to use both shortening and butter: the shortening helps it to be firmer and crumbly, while the butter makes it flaky and golden. Also, don’t underestimate the importance of ice water! My brief lesson in dough-science yesterday taught me that the dough has to stay cold until right before it goes in the oven in order to get that beautiful flaky separation. If the dough gets warm when you’re mixing it, or if you take it out of the fridge too early, the butter begins to absorb the flour and they won’t separate into flaky goodness while baking.

You’ll need:

  • 2 ¼ cups unbleached, all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 10 tablespoons butter (soft, but not melted)
  • 8 tablespoons shortening
  • 6 to 8 tablespoons of ice water (I’ve heard you can substitute one spoonful of water with a spoonful of cider vinegar, though I’m not sure why)

Mix the flour, salt, and sugar in a large bowl. Then cut in the butter, shortening, and ice water– and take care not to overmix! Pie crust is not a smooth, whippy dough; it should be more bulky and just barely mixed up. Then wrap your dough in plastic wrap and put it in the fridge for 20 minutes (or overnight, or whatever).

The Filling

For this recipe, I’m sticking with a basic apple filling. In Advanced Pie 301, we can move on to subtle flavor additions like ginger, cranberries or bourbon, but for now we’ll have our bourbon on the side.

Selecting Apples

Some cooks like to combine different apple varieties to create a more complex flavor. You can use whatever combination you prefer, but the thing to remember is that you want to use apple varieties that are firm enough to cook beautifully without losing their shape or structure. We don’t want no apple sludge.

In general this means you should stay away from any apple variety that you would eat for lunch, such as Red Delicious or Gala. They tend to be softer and sugary-er, and don’t bake well.

The best varieties for apple pies are firmer and tarter: Granny Smith apples are a reliable choice, but I would recommend getting organic because I’ve found that the non-organic ones are weirdly tasteless and sour at the same time. If you want to branch out past Granny Smith, try varieties like Jonathan, Jonagold or Honeycrisp. A lot of cooks swear by Pippins, but they’re smaller which can make peeling difficult. I’ve also good heard things about Winesap, Northern Spy, and Pink Lady.

The consistency of the filling is not an exact science, but it shouldn’t be too watery, or too thick like canned preserves. The juices surrounding the apple slices should be the consistency of a silky syrup, with just a bit pooling in the bottom of your mixing bowl. You’ll probably develop an instinct about your preferred filling so the measurements below are just approximate.

You will need:

  • 8 to 9 apples (don’t skimp on this! You need more apples than you think to stuff a perfect pie)
  • Lemon juice (I recommend using a couple of Meyer lemons; they have a more complex flavor)
  • A couple teaspoons of tapioca powder (this is another addition from yesterday; before I would have used corn starch)
  • 3/4 cup brown sugar
  • 4-6 teaspoons cinnamon

Peel and slice your apples. Thinner slices will create a dense pie with the crust resting on top of the apples, while thicker slices will collapse and leave the top crust domed. Both pies are pretty, so it’s just a matter of preference.

In a large bowl, add the juice from the Meyer lemons to the apple slices immediately. If you’re a slow peeler, you might want to add the lemon juice to the  sliced apples earlier on.

So add all your spices, and use a big paddle spoon to mix everything up. Make sure you keep pulling the juices from the bottom of the bowl upwards, coating everything evenly. If you need to pour off some of the juice, do so.

Preparing and Cooking the Pie

You will need:

  • 3 or 4 pats of butter (¼ inch thick)
  • 1 egg, beaten

Take your dough out of the fridge and split it in half, putting one half back in the fridge. Make sure you’re using flour to coat the rolling pin and the counter surface. Now roll out your dough as evenly as possible, aiming for 1/8 inch thickness and creating a large, round shape.

To get the crust onto the pie dish: Make sure both the dough and your hands are coated in flour, and maybe you have a cute smudge of flour on your cheek in case someone takes a picture. Fold the dough in half, then pick it up and lay it over half of the pie dish. Unfold and gently adjust so that it’s molded to the dish. This method was another trick from yesterday and it helps to avoid stretching or tearing the crust.

Now pile in your filling. Like literally. Heap it as high as you can. Gently place the pats of butter on top of your apple-mountain.

Take the second half of your dough out of the fridge and roll it out using the same method as before. Transfer it onto your apple-mountain using the handy-dandy folding tip.

Depending on how much excess dough you have hanging off the sides of your pie dish, you may have to trim. Ideally, you want 3-ish inches of dough around the edges. If you do trim, cut the layers of crust together, using the knife to press them together as you cut.

Now, going around the edge of your pie, roll both layers of excess crust underneath and tuck them into the edge of the pie dish. The idea is to seal in your filling so that the top and bottom crust don’t separate while cooking.

Once you’ve done this step, go around the edge again and pinch the rolled part together every half inch or so. That’s how you get those beautiful magazine crust edges.

Using a knife or a fork, make ventilation holes in a pretty pattern. Maybe a smiley face. Then brush the egg onto the top crust thoroughly, but not thickly.

Oh right, you should’ve preheated your oven to 400°.

Assuming that you read the recipe all the way through before starting to cook, your oven should already be hot and you can finally begin to bake! And then make your roommate or spouse do the dishes while you rest and munch on cinnamon-sprinkled apple peels.

Bake at 400° for 10 or 15 minutes, then turn the oven down to 375° for the rest of the cooking time – another half hour or so. Your pie is ready when the innards begin to bubble out of the ventilation holes.

When that happens, take your pie out of the oven, let it cool, and feast.

Spots, Nooks, and Spaces – The Porch

Sometimes I like to show off little corners I’ve found: places with good feng shui, places that invite you to curl up in them. View my previous posts here: Part 1Part 2Part 3.

The porch

“I do not, indeed, commend it for any beauty, per se, but as being an honest, well-intended shelter and resting-place, which could be grafted upon many an old-style farm-house, with bare door, and set off its barrenness, with quaint, simple lines of hospitality, that would add more to the real effect of the home than a cumbrous series of joiner’s arches of tenfold its cost.”

From “The Horticulturist, And Journal Of Rural Art And Rural Taste” by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams

Have I mentioned how much I love porches? (Because, I really love porches). They’re beautiful architecturally but also important socially: a town with porches is a town where people talk to each other. And houses with porches are inviting; they allow mobility. They’re open.

No wonder those European nobles liked to build castles instead.

Bonus Reading:

This interview with Paula Wallace, author of Perfect Porches (hee!)

Porch Appeal, an article by architect James M. Crisp

How did the front porch become so popular?

The First Change Was Seasonal

Boulder’s had a seriously extended summer: I’ve been wearing tank tops until this past Monday.

But when you walk home in snow and wake up to pretty frost patterns, it’s hard to deny that cold weather is upon us.

Rurality Online

Rural Recommendations

Browse: Farmgirl Fare blog has friggin’ cute baby donkeys, seriously delicious recipes, and beautiful quilts. To put it simply, this blog is good therapy after a long day of work.

Read: Freedom, by Jonathan Franzen, is a rare example of a novel that confronts politics, money, and the environment without being, um, badly written. Which is quite a feat, given that environmental novelists like Wendell Berry and Barbara Kingsolver (as much as I enjoy them) quite often become preachy and one-sided. Refreshingly, Franzen has created some of the most complex and engaging characters I’ve read in a long time. (And the book still manages to be a damn good exploration of the complicated political side to environmentalism)

In other news…

My alma mater, Kenyon College, just received a grant for a three-year project called Rural by Design, which focuses on a cutting-edge holistic approach rural sustainability. Over the past century, urban design has become accepted as a legitimate profession or pursuit, but this grant hopes to put rural design on the same page.

Speaking of rural design, check out these creepy aerial images of disconnected sprawl.

Grist posted this super-interesting article about the “war” between cities and suburbs— which might as well be titled “a real-life enactment of Jonathan Franzen’s Freedom”. Unfortunately, this so-called war between cities and suburbs is not about the benefits and drawbacks to each structure of living and communing, but rather about structural sustainability versus the infringement on personal liberty. You might notice that there’s a third party missing from this debate: rural populations.

Obama talks rural communities and energy challenges. I don’t have nearly the leisure time to blog about the question of energy in the United States (aside from the occasional rant about the coal industry), but extraction of natural resources should always be in mind when thinking about rural areas.

…speaking of which, the coal industry is setting its sights on Illinois now that Appalachia is nearly used up and fucked over. Is anyone else reminded of that sleazy guy in college who was clearly dealing with his own insecurities by sleeping with one girl after another?

On the plus side, there’s finally going to be a study released about the links between mining and cancer! Except–oh, wait– we’ll only see it after it’s been reviewed by a mining industry group. Biased much?

Meanwhile, a new study looks at the different lifestyles that young urban people want— and while cushy, it also sounds pretty sustainable…

Hooray, my mountains! The Blue Ridge Mountains preserve 58,000 acres

Farming

Natasha Bowens offers a solid critique of the white majority in sustainable agriculture.

In Ireland, recession is returning the economy back to its rural roots. More evidence to support my quiet hypothesis that underneath the fluctuations of money, rural living is the natural state of communities.

A Kentucky county finds that the Farm-to-School movement isn’t as simple as it should be. Having worked with local food programs at my own college, I know that these projects are so exciting in those early idealistic stages, but are less easy to actually execute.

Native American Indian farmers have settled with the Obama administration after years of discrimination from the USDA.

Digital v. Analog

USA Today discusses the role that e-books have played in renewing people’s love of reading

…while the New York Times interviews college students about the same debate between e-books and hard copies.

Destination: Ohio

And yes, we took the long route.

Continue reading ‘Destination: Ohio’

A Blogger’s Worst Nightmare!

Forgetting your camera at the other side of your road trip. GAH.

In any case, my Road Trip Post will have to wait until my camera is shipped to me from Ohio.

In the meantime…

Check out what’s been up with Rurality in the News*

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*Should I come up with a series title for this? I don’t ever want to be a reblogger, but because rurality is such a broad concept I think it’s useful to compile all these different subjects and articles into one place.


Art adventures, literary hangovers, rural politics and other songs worth sharing.

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