Some of the best recipes are made on the fly. Others you mull over for days. You end up scraping the burnt part off after the first and second try. Maybe, you’re late to work one morning because you’re scrubbing flour off the countertops. The kitchen isn’t always glamorous. It all comes together on those rare days, when you think: this is where I should be right now. It’s that fraction of a second where you can just be present.
I turn off the lights to our apartment. Our kitchen and living room are dressed up in winter’s blue afternoon sun. I take the train to the airport. It’s strange to be moving in the city on a day when I’m supposed to be at work. On my first morning, my mom and I walk a loop around the apple farms, which is the same place I usually go for a run. There are so many versions of me living on this trail, like the time I went hiking with my friends in the mountains and spent the afternoon at the brewery OR the time the neighborhood dog almost bit me on my run. I wonder if those parts of me are still in the air.
My mom and I admire the sun at the top of the hill and she reminds me about the time I called her crying when our neighbors moved away. I’ve always had more feelings that I’ve known what to do with. I guess that’s why the past month has been difficult. My injury is still healing, so on Friday I end up walk-running on the trail that winds itself around the lake. I’m learning to go slow. This injury has jolted me out of all the ego junk that I picked up over the past few months. I can’t go any faster than my body will let me. I just have to accept what is or the process is a lot more painful, both mentally and physically.
Most Bostonians think that I’m from Lake Tahoe, per my recommendation, but it’s a lie. It’s hard to explain a town that is this small and attached to the base of the mountain like a barnacle. People know Coloma for gold and Tahoe for it’s ocean-like lake. Camino is just a road for most people, but not the people who live there or who grew up in the forest. Most Californians are quick to recognize the tourist name for the town, Apple Hill.
On Saturday night, my grandma and cousins are tossing around dice at the dinner table with my partner and I. They are laughing and he is teaching them the rules to our favorite domino game: kapicu. My parents are half asleep in the living room talking to my aunt and the house is buzzing with family and wine, lots of wine. I can’t believe my cousin is graduating college this year and that my younger cousin is in high school. Has it been that long that I’ve been gone?
Kevin’s cousin was over at our place today as I was putting this pie together for Pi Day! Kevin and him finished working early, but he decided to stay ‘till the pie was done. Who can say no to free pie?! Kevin was napping, Adiel was sitting in the office, and I was in the kitchen rolling dough. We all relaxed while the pie was baking and I was reminded of those days in California where my siblings and parents could just hang out as a big family and be together, even if that just meant moving around in the same space.
I love that feeling – of being in the same space as people with good hearts. Lately, I’m trying to be instead of do. We sat around the dinner table and woofed down pie, guiltily before it had time to completely cool. In honor of pi, here’s to the infinite love of family, late afternoon pie, and choosing to be present a little longer each day.
– Pi Day Celebration: Apple Pie –
I highly recommend picking up the book Ratio. It gives you all the things you need to know about making your own doughs from scratch – bread to pie crusts. This is a vegan version of a recipe adapted from Ratio. All-in-all the book inspired me to better understand how to baking and to teach me to trust my gut. When your pie dough doesn’t look like pie dough, trust yourself! This is the recipe that worked for me today, but you never know what’s going to happen based on the weather. I learned last week that cookies at 3,000 ft. elevation perform much differently then down here at sea level. Use this recipe as a guideline, but don’t be afraid to trust yourself.
3/4 cup unbleached flour + 1 tbs
3/4 cup whole wheat flour + 1 tbs
1 cup (2 sticks) non-dairy butter
1/2 cup water
1 tbs apple cider vinegar
1 tbs raw sugar
1/4 tsp salt
4 baking apples, peeled, cored, and sliced
1/2 cup brown sugar
2 tbs flour
2 tbs non-dairy butter
1 tbs vanilla
1 tsp cinnamon
Preheat oven to 325°.
In a large bowl, mix together flour, salt, and sugar. Cut butter like a grid so that it is easy to mix into the dough.
Cut the butter into the dough using a fork or pastry cutter until it forms a soft dough. Mix in water and apple cider vinegar. Add additional flour if it’s too wet – i.e. doesn’t stay in a lightly firm ball. Refrigerate for 15 minutes. In the meantime, peel, core, and slice three apples. Mix in a large bowl with sugar, flour, vanilla, and cinnamon. Set aside.
Cut pie dough in half. Roll half dough out on a floured surface until 1″ hangs over the side of a standard 9″ pie pan. Refrigerate for 15 min. Fill with apple pie filling (apples + sugar, etc). Roll out another 9″ circle using the other half of your pie dough and drape across the top. Pinch the corners to make a ribbed finish and slice in four ways in the center. Brush with 2 tbs of vegan butter and bake for 35-45 minutes, or until the outside is lightly golden.