Part of the reason I didn’t get any posts up in October was that I was dealing with a lot of emotional stuff around my Crohn’s diagnosis. I’ve been around Crohn’s my whole life (my grandfather, dad, and sister all have it) and I thought I was prepared for this diagnosis, so I was surprised when all this stuff started coming up. I’m not quite sure how to work my way through it. Details aren’t for everyone, so feel free to go on your way without hitting the jump.
Lest We Forget
This day is an important one. It marks the end of WW1 – the war that people described as the war to end all wars. Our species isn’t very good at giving up war and that is a sad thing. Some of the most moving experiences I have had were my visits to the D-Day beaches in Normandy and Flanders Fields in Belgium where so many Canadian soldiers lost their lives as well as the Holocaust commemoration sites in Germany and the Killing Fields in Cambodia where so many others lost their lives. I think it is important to visit these places and remember the people who died. War is a terrible thing and I hope someday we stop participating in it.
I’ll leave you with two poems that speak to the devastation of war better than I ever could. Thank you all for reading.
In Flanders Fields (by John McCrae)
In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.
We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.
Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.
Dulce et Decorum Est (by Wilfred Owen)
Bent double, like old beggars under sacks,
Knock-kneed, coughing like hags, we cursed through sludge,
Till on the haunting flares we turned our backs
And towards our distant rest began to trudge.
Men marched asleep. Many had lost their boots
But limped on, blood-shod. All went lame; all blind;
Drunk with fatigue; deaf even to the hoots
Of tired, outstripped Five-Nines that dropped behind.
Gas! Gas! Quick, boys!-An ecstasy of fumbling,
Fitting the clumsy helmets just in time;
But someone still was yelling out and stumbling
And flound’ring like a man in fire or lime…
Dim, through the misty panes and thick green light,
As under a green sea, I saw him drowning.
In all my dreams, before my helpless sight,
He plunges at me, guttering, choking, drowning.
If in some smothering dreams you too could pace
Behind the wagon that we flung him in,
And watch the white eyes writhing in his face,
His hanging face, like a devil’s sick of sin;
If you could hear, at every jolt, the blood
Come gargling from the froth-corrupted lungs,
Obscene as cancer, bitter as the cud
Of vile, incurable sores on innocent tongues,-
My friend, you would not tell with such high zest
To children ardent for some desperate glory,
The old Lie: Dulce et decorum est Pro patria mori.
Plum One-Crust Pie
October was a big month for pies. I volunteered to make our family’s Thanksgiving pies (one pumpkin and one chocolate), I made another g-free apple for a pot luck you’ll hear about in a future post, but this one gets to be the October pie: a single-top-crust pie full of juicy and delicious plums.
October 2011 Pie #3: Plum One-Crust Pie (modified from Foodland Ontario)
- 6 cups plums pitted and cut into eighths (I used a combination of prune plums and round red ones – not sure what the varietal is called)
- 1/4 cup cornstarch (*Note: I would toss the fruit with flour in a future pie, but not this much. Maybe 1/8 cup?)
- 1 tsp anise seed
- 2 Tbs maple syrup
- 1/2 recipe of Smitten Kitchen’s Pie Crust 102
Putting Up for Winter
My maternal grandmother is from Texas and she uses a host of terms that I identify specifically with her. “Putting up” is one of them – I’m not sure how widely the term is used, but it basically means canning. My grandmother would put up jams, pickles, and tomato sauces in the late summer and autumn so the family would have yummy things through the winter. My mom also canned when I was a kid, but by the time I was in junior high, she was too busy to put up much.
The Barter System
I wish the whole world could run on the barter system. No, this isn’t going to be a 99% rant, but there is something so very appealing about trading one’s skills or the product of one’s skills for things that you need. Apparently this woman is living it: she hasn’t used money in 15 years! I don’t think that’s a possibility for me, but I think there are little ways that we can introduce bartering into our lives that would help all of us with our bottom line.
As you guys know, I’m a little under-employed at the moment. It’s good for my health, but not so great for my budget. I still want to be able to eat local food and support local producers, but the market is definitely more expensive than the grocery store (and also tastier). Volunteering with EOGG has helped with the budget since I’m able to get a lot of my produce there, but I still need bread and while I’ve made a loaf or two in my life…my bread just isn’t as good as Owen’s.
Adventures in G-Free Baking
I have a dear friend who has Celiac Disease, which means she went to a bunch of pot-lucks in August and September where beautiful fruit pies were on offer, but she couldn’t partake. I usually bake gifts for people’s birthday’s so I asked Sarah what kind of pie she would like and she requested apple. I have never explored gluten-free baking before, so I did a lot of internet searching. There were a number of recipes that called for mixtures of flours that I don’t usually keep on hand and some included ingredients, like xanthan gum, that I would have to track down.
Harvest Dinner with EOGG
Saturday was EOGG’s AGM and Harvest Dinner. I unfortunately missed the AGM because I got started too late on my baking. But the dinner was one of my favourites from this year. It had everything you want in a good dinner party: interesting, friendly people; good conversation; excellent food; and a beautiful setting.
Last Night’s Dinner: Zucchini, Tomato, and Potato Bake
This is one of the best local-focused recipes I’ve made recently. I made it up in an effort to use up some of the ingredients in my kitchen that were getting to that “Must Eat Now” stage. It’s super easy and could easily be adapted with other vegetables that need to be used up. It is also somewhat inspired by this recipe from Smitten Kitchen (I seem to be working my way through her blog…I think it’s the pictures. They always make me hungry).
I promised to post this recipe two weeks ago, but better late than never! 🙂