Lifestyle

TOP O' THE MORN: Memories cook up

We once received a singular honor as Whidbey’s Julia Child to demonstrate the making of a pie crust at a gathering of church women. Mostly young women attended to learn about the art of pie crusting; veteran cooks ignored us.

The art of pie crusts rests in the shortening to flour ratio. When using a one-cup measure, it is difficult to get the right amount of shortening needed. So we used a two-cup measure, and filled it halfway with water before adding the shortening to make a real cup.

Our baking talents were called on again when we were asked to make bread for the communion service. We rolled out the dough, marked it with little squares to break easily and we sprinkled the bread lightly with sugar and a bit of cinnamon.

One lady remarked it was the first time she had tasted communion bread flavored with sugar and cinnamon. We overheard her and pointed out that the sugar represented the sweetness of Jesus and the cinnamon represented the spice of life.

On Whidbey Island, picnics are summertime fun. A pie can serve five pie-hungry people, maybe six. Pie dough tarts can be made with fruit, vegetables or custards. An apple pie sprinkled with red hots candies will come out of the oven blooming. Little pink dots shine all through the pie.

It is said that the way to a man’s heart is through his stomach. The way to a woman’s heart is also through her stomach when she is a working mother and comes home to three hungry kids waiting for supper. Wouldn’t a fat slice of apple pie made by Dad be the answer?

Odds and ends and this and that —

Veggie and cheese and bacon fat —

Add a bit here, add a bit there,

The end result is delightful fare!

Community Events, April 2014

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