White Christmas

I had a magical childhood. Growing up in Bend, Oregon was a dream come true for a kid - full of freedom, clean air, mud pies and many a white Christmas. When I was in elementary school it was still safe to walk alone to school, ride your bike all day without checking in and candy bars cost a quarter. 

I loved the winter, especially the snow. Sledding, smashing icicles off the eves of the house and making snow angels. So much fun. Snow was even more magical on Christmas morning. I am not sure why - but on those mornings my brother and I were up earlier than our parents and the world seemed so quite and big. Pristine snow untouched by anything except the little birds hopping on the big drifts. Leaving little tracks where they had landed. 

This year I had the opportunity to go back to Bend and enjoy a white Christmas with my family. Mr. Ramon had never experienced a white Christmas so it meant so much to me to share this with him. I found myself giddy and excited just like when I was a child. 

We had 6 days with my family. Lots of food, fun and wine. With the big storm that blew in we had a hard time getting around. My brother drives a beast of a Jeep and it was so fun getting out in the snow in it. 

My family had gone out and chopped down the Christmas tree the day before Mr. Ramon and I arrived. It was covered in lights and all of our family ornaments. Slightly wonky and full of character our very own Charlie Brown Christmas tree.

Of course our little pups came with us. They love the snow and it is so fun to watch them running and playing in it. This was the most snow they have been in and the girls kept running into the drifts and getting stuck. Mr. Toby was a little plow in the snow and could make it through anything. 

What a great trip. A much needed break from real life. A very Merry Christmas for us all. 

Happy New Year

It's January 7th and I am still holding on to the holidays. Our little tree on the porch and wreath on the door are still showing off for the neighborhood - the stockings are still hung. I love the holidays and this year there were some challenges and changes happening in our little family that made these joyous weeks a bit tough.

My heart broke a little in early December when I made the hard decision to close my business. Immortal Dog was my pride and joy. The last 4 years I built a customer base that was more like family than customers. Helping people with their pets and making a difference in people's lives. It was such a big part of my life that it almost seemed a little like a death. The tough part now is dealing with the financial repercussions of a failed business. Stressful and exhausting. Every day I fight to get out of bed and work through the list of things I need to do. I am lucky I held on to my part time job. Every little bit helps right now as I try and figure out what is next for me. 

Mr. Ramon had his own change to go through. He has been a designer at Creature for 6 years. This is his other family. He loves the people he works with and so do I. Starting in mid January he will be taking a position at another agency in Seattle - Wong, Doody, Crandall, Weiner. This is an awesome thing - but leaving Creature is hard and he is moving into a new role that will challenge him - and that is scary. 

It seems like a lot of people I know are in the middle of transistions. I know these things happen for a reason and we will all be stronger when we get through them - but these things are hard. We are looking at this new year with great promise. 

So Happy New Year to you! I hope that you are eager for this fresh beginning and you have amazing things planned. 

Slab Apple Pie

Tomorrow is Thanksgiving and I had planned on a week of great posts on making stock, prime rib, stuffing etc. Instead I took orders from friends for pies and desserts and have been baking my week away. While this baking makes me happy and helps me have some holiday money it also makes me sad I can't squeeze more hours into a day to share all sorts of wonderful things with you. Ahhh life!

I am continuing my love affair with apples - especially apple pie. With Thanksgiving you might be feeding a huge crowd. If so this easy and differant approach to an apple pie might be right up your alley. Slab Apple Pie - sounds like a tasty dessert that resembles concrete. But wait - this slab is flakey, buttery and filled with the pure goodness of apples. There are many variations of slab pie - 2 crust pie, frosted crust pie and this version - the crumb top pie. 

Apple Slab Pie with Crumb Topping

Crust

• 2 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup cold butter - cut into small pieces
• 8 – 10 tablespoons cold water

Apple Filling

• 2/3 cup sugar
• 1 teaspoon ground cinnamon
• 3 1/2 pounds Granny Smith Apples, peeled and thinly sliced 

Crumb Topping

• 1 cup oats
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup cold butter - cut into small pieces
• 1/2 cup pecans - chopped

Crust

Combine flour and salt in a large bowl. Using your fingers work butter through flour until the butter is in pea sized amounts and mixture resembles coarse crumbs (or cut in with a pastry blender). Sprinkle water over flour mixture 1 tablespoons at a time; folding and pressing with a spatula until all of the flour mixture is moistened and combined. Press into a disc and wrap with plastic wrap. Chill for 2 hours or overnight. 

Roll out the dough to approximately a 17×12 inch rectangle, on a large piece of lightly floured parchment paper. Transfer to a 15x10x1 inch baking pan. Roll edges under and press down onto the rim of the baking sheet. Trim off excess parchment paper. Chill in refrigerator while you prepare filling.

Apple Filling 

Toss together all ingredients in a large bowl until apples are evenly coated. Pour into dough-lined pan, spreading evenly. Refrigerate while you make the crumb topping.

Crumb Topping 

Stir together oats, brown sugar, and flour until well combined. Using your fingers, cut in the butter until the mixture resembles coarse crumbs. Stir in chopped pecans. Sprinkle evenly over apple filling.

Bake at 375ºF for 45-60 minutes, until filling is bubbly near the centre and crust is browned. Allow to cool slightly before serving.

Keep at room temperature for 24 hours or refrigerate for up to 3 days. 

Makes: 20-25 servings

Apple Cake Crisp

Fall is magical - the weather gets cooler and a crisp feeling is in the air. You begin to bundle up and walk in the neighborhood to watch green turn to gold to orange and red and then fall from the trees. This is a time of change and wonderment. I love fall. Along with the beautiful nature I love the flavors that accompany fall - squash, apples, pears, sweet potatoes and nuts. These ingredients are at the best and are begging to be roasted, baked and turned into soup and hearty casseroles. 

Apples are what we celebrate here in the PNW come fall. I know just how to turn their tart flesh into a carmelly, spicey masterpeice. I love pie and crisps so I tried something new and ended up with this apple dessert that is not quite a cake, not quite a pie and not quite a crisp. But it is marvelous. 

Apple Cake Crisp

Filling

• 4 pounds Granny Smith Apples - peeled, cored and sliced thin
• 2 tablespoons fresh lemon juice
• 1 teaspoon cinnamon
• 1/2 cup sugar

Place apples, lemon juice, cinnamon and sugar in a bowl and toss to combine. Place mixture into a colander and set over a bowl to catch juices from mixture. Let drain 30 minutes. 

Crust

• 2 cups flour
• 1 cup packed light brown sugar
• 1 teaspoon cinnamon
• 2 sticks cold butter cut into small pieces

Mix flour, brown sugar and cinnamon in a bowl. Scatter butter pieces over flour mixture and work into flour with hands or a pastry cutter until the butter is no larger than peas and is incorporated into the flour mixture.

Preheat oven to 350 degrees. 

Press 2/3 of the flour mixture into the bottom and half up the sides of a 9 inch spring form pan. Fill the crust with the apple mixture. Scatter the remaining crust mixture over the top of the apples. Place on a foil lined baking sheet and bake for about 1 hour 15 minutes. Let cool in pan for 15 minutes then loosen edge of pan with a knife to remove spring form ring. 

My mom

This is my mom. She taught me how to fold towels properly, how to iron a mens shirt, how to make her famous potato salad and so much more. My love for keeping a home and entertaining comes from her. We always had the best birthday parties, happy thursday gifts and holidays. She was there to see me in my recitals and graduations. She is an amazing woman. I am so glad she is my mom. 

Here is an awesome picture of her in 1964.