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Posts Tagged ‘experiences’

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My seventh day in Northern Manitoba with my farm family was to be spent with Chris and the children. What a lovely day it was. On this particular day I was pulled into service in the kitchen, a job not unfamiliar to me. That evening there was to be a party in my honor which was such a lovely gesture on their part. Chris, as usual, would be doing the catering.  In her typical efficient way, she had printed menus for her guests. One was handed to me before we began dicing and chopping to provide a glimpse of what we were to be preparing. Breakfast that morning was self serve. Cold and hot cereal with a large bowl of fresh fruit and a plate with a variety of Chris’s homemade breads were set up on the dining room table for anyone to help themselves. Three golden crusted pies were lined up on the sideboard by the open dining room window to cool with strict instructions from the cook not to be touched.

Reading the menu I could see it would be a busy day. The cocktail hour was to begin at 5:00 out by the patio. Icy margaritas, wine and beer would be served for the adults enjoying a cocktail, and lemonade and sweet tea for those too young to imbibe or not inclined towards adult beverages. The appetizers, mostly comprised of ingredients from Chris’s impressive garden, were to include pastry wrapped asparagus with mustard sauce, sausage stuffed mushrooms, and deviled eggs as well as whatever contributions the guests provided. For someone who had spent little time in the city Chris had a very sophisticated palette. I noticed her reading material included magazines such such as Bon Appetit and Food and Wine, magazines I also enjoyed.

Eva and I were dispatched to Chris’s garden to gather some of the necessary ingredients. What an amazing touch the woman had with growing things.  Some of the vegetables in the massive garden area I had never actually seen on the vine before. I was fascinated to peer inside one enormous leaf only to find a cauliflower tucked under the wing of one fold. Up until then I had only seen cauliflowers in the vegetable section at the market. Carrying the baskets provided by our hostess for our harvest, Eva and I filled each to the brim with huge beefsteak tomatoes, green onions, sweet peppers, bouquets of basil, springs of mint, summer squash, cucumbers, and whatever else was on our list.

The main course was to be lamb. I was pleased no lambs were included in the cast of barnyard characters on the farm so it was not to be a family member served to the guests. Chris explained they got their lamb locally which didn’t surprise me. During my stay I had seen several large flocks grazing in the area. Though I had not mentioned it, coincidentally lamb happens to be one of my favorite meats. Growing up it was often the main course at my grandmother’s table alongside a bowl of mint jelly or creamy mint sauce. I assumed, since mint had been included on our shopping list, one or the other might be showing up that night as well. This was not to be lamb as I had ever prepared it before, however. Several whole lambs were going to cooked outdoors on a spit. Sounded wonderful. When I was living in Alabama I attended a huge backyard party where a whole cow was cooked on a spit. Watching that spit revolve all afternoon was too much for my delicate nature bringing out in me the urge to rescue the poor thing and run away with it. Brings to mind a quote from Dr. Seuss’s The Grinch Who Stole Christmas,”He took the Who’s feast, he took the Who pudding, he took the roast beast.” I vowed to avoid the spit area later in this day and simply enjoy my dinner.

Back in the kitchen the aromas were beginning to titillate my nostrils. The lamb was to be served alongside a cheesy, creamy zucchini gratin, crispy Greek lemon potatoes, several salad selections including a fully loaded garden salad and Chris’s simply amazing yeast rolls. Oh yummy for my tummy. I was put in charge of the Caprese Salad, creating several eye catching plates of ripe ruby red tomatoes alternated with slices of mozzarella cheese. This was finished off with fresh basil, and drizzled with olive oil and balsamic vinegar. If an organ could do a happy dance my stomach would have been in the middle of the macarena.

After a quick lunch, the girls were relieved of their aprons and left to play outside allowing Chris and I to to concentrate of the tasks at hand. There is something immensely satisfying to me in the preparation of food. Perhaps it’s the colors, or the aromas, or just the immense gratification you get when someone puts a bite of a dish you’ve prepared in their mouths and says “yum”.  A meal, to my mind, should be party for our senses. We eat with our eyes, our noses, our mouths and even our ears. There’s nothing as tantalizing as the sound of a good piece of meat when it hits a hot grill. Good food arranged artfully on a pretty plate is just appealing. No matter how mouth watering your food may be, if you just throw it on the plate and hand it to someone to eat, the full enjoyment of eating the meal is somehow diminished. As good as the meat and potatoes on the left might taste, a person might not feel as enthusiastic about taking a bite of it as they might what is displayed on the plate to the right.

The Caprese salad plated and wrapped, I asked where to store it. The kitchen had one large side by side refrigerator and every inch of storage space was already accounted for. Chris directed me to the sunroom. The sunroom was at the back of the house. It was a large shotgun style room with a bank of windows running along both ends and the yard side. During the warmer months Bob P. said the screens kept the air flowing in and the bugs out making it a lovely place to sit and let your bones dry out after a long day of work. On the inside wall there was a side by side refrigerator and though I had not seen it Ray had mentioned a large walk-in freezer in the barn where they stored butchered meats.

Setting the Caprese dishes on a shelf in the refrigerator I remembered Chris asking me to grab several jars of pickled green beans which she said I would find in the cupboard next to the fridge. Having been told the Mason jars were in alphabetical order (of course) I easily located the appropriate jars under the sign marked “G”. Like many farmer’s wives, Chris said she canned and preserved several times a year for off season months. Looking at the amount of jars, it seemed an excessive amount of food for five people but at harvest time it was my understanding there were plenty of mouths to feed, and if not I believe most preserved items enjoy a fairly long shelf life.

Mid afternoon with everything done and tucked away we separated to catch a shower and clean up for the evening ahead. I had not thought to pack a dress for a week on a farm, so Chris, about the same size as myself, offered me a choice of several light summer dresses from her closet.

Always I have gotten butterflies when having to integrate with a large group of strangers. It’s not that I’m an introvert, I actually love interacting with other human beings, but too many of them at once I find a little overpowering. Once dressed I wandered out in the garden to find Bob J. already dressed and seated in the shade in a lawn chair. After surveying me with his gaze as if checking for weapons he commented that I cleaned up very well. In the world of Bob J. I believe this was a compliment, so I took it as such. In turn I thought he “cleaned up well”. Face free of stubble, hair combed, a freshly pressed shirt tucked into a well fitting pair of clean jeans, most attractive. We sat next to each other for a while enjoying the lull before the storm. He shared he was glad I’d come and that his family had been pleased with how I’d rolled up my sleeves and got dirty along with the rest of them. I thanked him knowing it was high praise from someone who did not relieve himself of praise easily. The moment hanging between us was broken by a truck driving through the gate allowing the energy to dissipate. Excusing myself, I went inside to let Chris know our first guest had arrived and to see what I could do to help.

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About forty people ended up filling the chairs out back, some filtering inside after the sun set and the bugs made their nightly appearance. The margaritas were as promised icy cold and tart and if possible each course served was better than the one preceding it. The lamb, well I don’t have words. Ray had cooked it to perfection. It was tender and juicy and, yes, served with mint jelly and sprigs of fresh mint. The tables were set up eight to a table with a smaller table for the children of which there were exactly ten. Twinkling lanterns were strung from tree to tree to provide illumination. Each table was beautifully decorated with long trails of wildflowers. A young man I recognized from church the day before sat on a bale of hay entertaining us with country music and playing his guitar. Desserts were served with a lovely after dinner wine. Chris’s triple berry pie, a recipe I use to this day, was the star sitting alongside a glass bowl of trifle, an assortment of cakes and plate after plate of cookies and bars. About nine, people starting peeling off and heading towards their vehicles as the next day was a work day.

What a wonderful night that was. Everyone pitched in. Once the last guest’s taillights had disappeared down the road we all carried something into the kitchen. Eva and Dawn, running on a sugar high, had to be carried sniffling into bed. Chris and I stayed up late and washed dishes putting leftovers in containers to be stored in the fridge. When finally I walked down the hall towards my room I realized I would really miss this new family of mine. It was a night I shall always keep with me, and of course the blueberry pie recipe.

Chris’s Triple Berry Pie

Double Crust Pie Shell

2 Cups all-purpose flour
1/2 Tsp. salt
2/3 cup shortening
1 Tbsp. white vinegar
4-5 Tbsp. milk

Combine flour and salt in small bowl. Cut in shortening until mixture looks like course crumbs. Sprinkle with vinegar. Gradually add milk tossing with a fork until a ball forms. Cover and refrigerate for 30 mins.

Divide pastry in half leaving one ball slightly larger than the other. Roll out the larger of the two to fit 9″-10″ pie plate. Transfer pastry to pie plate. Trim to rim. Brush bottom of shell with 1 Tbsp. water whisked with 1 egg white. Reserve the rest.

Roll out second shell to fit over top of the first. Set aside.

Preheat oven to 400 degrees.

Filling

2 1/2 cups blueberries, sorted and any stems removed
3/4 cup raspberries
3/4 cups blackberries
3/4 cups white sugar
1/4 cup cornstarch
1 1/2 Tbsp. lemon zest
1/2 tsp. lemon juice
1 Tsp. vanilla
1/4 tsp ground cinnamon
1 egg white
2 tbsp. water

Place berries in large mixing bowl. Whisk together remaining ingredients and pour over berries. Using your hands gently turn until well coated. Pour into prepared shell.

Lay top pastry over berry mix. Press and seal edges with bottom shell. Trim as needed. Cut four slits in center to vent. Brush top with remaining egg white/water mixture.

Bake for 50 mins. or until browned and bubbly.

Cook on wire rack.

 

 

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