Mountain Air - smoke and writing

GJ in the Tuolumne River

I returned this week from a solitary trip to the mountains, where I stayed in a cabin off the grid for four nights. I could easily write a book about my five days of journeying and lodging, probably a philosophical novel. Or would it be a how-to treatise with packing lists and suggested activities and prayers?

I'm always saying, "I could write a book about ____." And it just occurred to me that I am always writing, as I endlessly analyze events as to their significance, and organize my thoughts, composing and reworking the lines in my mind. If I have a pencil or keyboard handy and hands free I might scribble down some of it, often in a notebook or in the margin of the book I'm reading. But the process has begun long before that.

It wouldn't be a lie exactly, when people ask me what I do, to say, "I write." Because I'm a process-oriented type, I can't see a book ever resulting from my work, but no pressure -- no one is clamoring for a discussion of the things in my pocket or the interrelatedness of the last ten books I read.

I thought I might do some sort of scribbling during my getaway, but I didn't make much visible progress on my "books." Many things that are fascinating to my self-centered self consumed my hours and my thoughts, and I do want to reflect on some of that here, hopefully without rambling on and on.

Evening with brown haze in north

Today I just want to mention one sad thing about my experience: Smoke. The brown cinders from that horrid Rim Fire, the largest wildfire on record in the Sierra Nevada, had drifted south and made the air murky around Our Lake. One day was so bad that my eyes and throat and head hurt from the pollution. But I didn't have to come home early, because it cleared up a little by the next morning.

Another bad air day

I can't imagine what the landscape will look like, the next time we visit our beloved Yosemite and drive through the scorched forests. One thing I know: On August 25th the fire destroyed the Berkeley City Camp Tuolumne where my sisters and I as children vacationed with our grandparents.

It has been many decades since I did water ballet in that swimming hole in the Tuolumne River, or even visited the camp, and it won't change my life that it is wiped out. But what a heartache for the people who spent dozens of formative summers in the context of that special place, and those for whom the rustic cabin life in an idyllic setting was a very recent tradition and expectation. I'm very thankful it was only smoke that invaded our family's lake and village.

Camp Tuolumne in the old days

Know this and let your heart dance for joy.

September 1st marks the beginning of the church calendar, and St. Nikolai in his Prologue of Ohrid explains:

The First Ecumenical Council [Nicaea, 325] decreed that the Church year should begin on September 1. The month of September was, for the Hebrews, the beginning of the civil year (Exodus 23:16), the month of gathering the harvest and of the offering of thanks to God. It was on this feast that the Lord Jesus entered the synagogue in Nazareth (Luke 4:16-21), opened the book of the Prophet Isaiah and read the words:

The Spirit of the Lord God is upon Me; because the Lord hath anointed Me to preach good tidings unto the meek; He hath sent Me to bind up the brokenhearted, to proclaim liberty to the captives, and the opening of the prison to them that are bound; to proclaim the acceptable year of the Lord, and the day of vengeance of our God; to comfort all that mourn (Isaiah 61:1-2).

In the Prologue the first entries for September contain themes of beginnings, including this homily that I find very heartening as I myself start over, as we are exhorted to do, as many million times as necessary. I want to put behind me my past failures, even those of the last few minutes, as distracting weights, and enjoy the liberty our Lord proclaims. It is just one of the rich gifts that Christ brought with his visiting of the earth.

HOMILY
on the Word of God revealed in the flesh
And the Word was made flesh (John 1:14).

Here, brethren, is a new, blessed and salvific beginning for us -- the beginning of our salvation. Adam was in the flesh when he fell under the authority of sin and death. Now the Creator of Adam has appeared in the flesh, to deliver Adam and Adam's posterity from the power of sin and death.  

The Son of God -- the Word, Wisdom, Light and Life -- descended among men in human flesh and with a human soul. He was incarnate but not divided from His Divinity. He descended without being separated from His Father. He retained all that He had been and would be for all eternity, and yet He received something new: human nature. 

His eternal attributes were not diminished by the Incarnation, neither was His relationship to the Father and the Spirit changed. Lo, the Father testified to this, both on the Jordan and on Mount Tabor: This is my beloved Son! He did not say: “This was my Son,'' but “This is my Son.'' The Holy Spirit was with Him at His bodily conception and throughout His mission on earth. The divine and human nature were united in Him, but not intermingled. 

How? Do not ask, you who do not even know how to explain yourself to yourself, and cannot say how your soul and body are united in you. Only know this: God came to visit the earth, bringing unspeakably rich treasures for mankind -- royal gifts, incorruptible, eternal, priceless and irreplaceable gifts. 

Know this and let your heart dance for joy. Strive to cleanse your hands, purify your senses, wash your soul, whiten your heart, and set your mind straight, that you may receive the royal gifts. For they are not given to the unclean. 

O Lord Jesus Christ, help us to cleanse and wash ourselves by Thy blood and Thy Spirit, that we may be made worthy of Thy royal gifts. 

To Thee be glory and praise forever. Amen.

You will find an odd and small collection....

...of recipes, if you visit my Recipes Page on this blog, by clicking the link in this post or the one on the sidebar. I just updated it for the first time in many months, adding links to all the recipes (and vague instructions) that I've posted since last October. For an example of what you will find there, here is one section:

SOUPS and STEWS
Creamy Green Soup
Egg Lemon Soup
Indian Chickpea and Spinach Stew
Moroccan Lamb and Sweet Potato Pie
Curried Orange Squash Bisque 
Roasted Fennel Soup

What'd life be without 'em?

My title is a line from Guy Clark's "Homegrown Tomatoes," a song that's running through my mind these days when our tomato harvest is nearing its peak. I've never weighed one day's pickings before yesterday's harvest, pictured below, which came it at about 13 pounds. I'm sure everyone has had quite enough of my tomato reports, so I'm including a little music to reward your patience.

 

Rim Fire

A couple of people have asked if the Rim Fire in California is threatening us. We are north of San Francisco Bay, and the city of San Francisco is mentioned frequently in news reports because much of its water comes from the Hetch Hetchy Reservoir, and the fire has burned right up to the reservoir. But all of this is hundreds of miles away.The governor has declared a state of emergency for San Francisco because of its water supply being threatened. Also it is served by hydroelectric plants at Hetch Hetchy, and they have been closed at present.

map of Rim Fire

This map shows yesterday's updates. I pasted a copy of it here but you really can't see it unless you click on the link, and if you zoom in on it there you can see the name Hetch Hetchy toward the upper right. I don't know if it will still be available when more new reports come in today and later, but it was definitely helpful to me to have the visual aid. Dear Lord, protect the firefighters and give them success.

Cookies now aromatize my home kitchen.

I admit I have cookies on the brain. So when I started thinking about what to take along when I was planning a visit to friends in a nearby town, cookies were right there front and center calling "Choose me!" Coconut was also on my mind, and shortbread, so instead of making the stellar shortbread recipe we have recently enjoyed, I dug through ancient recipes in my cupboard to find one from decades ago called Coconut Shortbread.

Of course I had to change it a bit, by using half coconut oil and half butter, and using spelt and rice flours. I created a new cookie! But while the dough was chilling, it occurred to me that the shortbread might be a bit bland, lacking the full butter flavor that is traditional. That wouldn't be a nice present.

So I gathered some more ingredients I had on hand and made up another recipe. The truth is, it had been a toss-up, whether oatmeal or coconut was what I personally was hankering for. And it was part of my plan all along to keep some cookies for Mr. Glad and me.

Here is what I came up with to improve on a simple oatmeal cookie:

Oatmeal Chocolate Walnut Cookies

1 cup salted butter
2 cups sugar
1 extra-large egg
1 teaspoon Frontier walnut flavoring
1/4 cup Ghirardelli unsweetened cocoa powder
1 teaspoon baking soda
1 1/2 cups white spelt flour
3 cups regular rolled oats
1 cup chopped walnuts

After mixing as per usual for drop cookies, drop spoonfuls of the dough measuring about 2 tablespoons on to a greased baking sheet. Mine are insulated, and I baked the cookies at 375 degrees for about 15 minutes. 

The dough that remained after my liberal sampling made exactly four dozen cookies. They have what I consider the perfect texture, slightly crispy going in, but mostly chewy. And the flavor is wonderfully walnutty.

The shortbread dough did not cooperate with my plans, and I ended up hand-forming each cookie individually. I won't be trying that new recipe again, in spite of their endearing tender crispness that quickly melts away into coconuttiness.

In case they were too boring, I used the Trader Joe's sprinkles-grinder I had in the cupboard to add coarse granules of coffee, chocolate, and sugar to the tops of some of them.

And all-in-all, those little cookies were cuter than the oatmeal, so they will be memorialized in pictures, even if they will never be seen again in these parts.

I covered the scratched lid of a half-gallon jar and then packed the chunky cookies in that. And I took along some of the cute cookies, too.

The oatmeal-chocolate-walnut ones are going fast, because of our new neighbors. The house next door has been rented to college students for the last many years. One time it was a bunch of baseball players, and often it has been four or five girls. For the most part these people will not acknowledge us neighbors or look in our direction.

Recently four young men have moved in, who are all jazz students. Now we have more drummers (Did I tell you that Mr. Glad is a drummer?) and more jazz jamming sessions in the neighborhood. But the more fun thing is that these boys are friendly! They even came to our door to introduce themselves. I am in awe.

As soon as I baked cookies I wanted to give them some, so I went to their door with a plate of the oatmeal cookies, because...well, they are guys, and tender tea cookies would probably not make an impression. "Cookies!" they exclaimed, "Why would you do this??" and then they couldn't say much else because they were chewing and dropping crumbs on the threshold.

Greek cookies and California tomatoes

At church we're still busy on Monday nights baking cookies for the upcoming food festival. The fair features foods from the Balkans, Eritrea, Russia, and even Italy. Last Monday we made another Greek cookie and a Bulgarian pastry. I hear that biscotti are on the schedule for next week.


Kourabiedes are reminiscent of Russian Tea Cakes or Louisiana Pecan Balls, only softer. Our recipe uses ground almonds, and we stick a clove in the top of each rolled ball of dough before baking. I see variations in recipes online that use walnuts, roll the dough into different shapes, and leave out cloves altogether. I tasted a cookie and found that the clove does indeed become crumbly during the long baking and is easy to chew. It spices up the cookie very nicely.

The dough itself is not very sweet, so the heavy dusting of powdered sugar while the cookies are warm and again later before serving round out the flavor of the butter and nuts. I found the result to be softer than a Russian Tea Cake, and really yummy.

Pumpkin Banitsa were the second type of dessert made that night. According to Wikipedia this pastry is commonly filled with eggs and cheese, or savory vegetables, but we use a spicy dessert version.

They went into the freezer uncooked, and will be baked the morning of the event. A pumpkin filling gets rolled up in sheets of filo dough - I'll give you the recipe for that pastry down below.

As is often the case with filo dough, butter is brushed on the thin sheets at intervals. I'm sure that vegan versions of these goodies have been invented, but we like to go with tradition - and lots of butter!

Ready for the freezer.

Pumpkin Banitsa

Pumpkin Filo Pastries - A Bulgarian specialty that is traditionally made at Christmas.

2-3 pounds pie pumpkin, peeled and cut into 1" dice

1 cup brown sugar

1 tablespoon cinnamon

1 1/2 cups walnuts -- chopped finely

1 pound filo dough

1 cup butter, melted or clarified (see baklava recipe) powdered sugar and cinnamon for dusting

Makes about 20 pieces

1. Preheat oven to 350 degrees. Place pumpkin on a large baking tray and add 1/4" of water. Bake until tender, about 30 minutes. Leave oven on to stay preheated for baking finished pastries.

2. Place pumpkin in a large saucepan with sugar and cinnamon. Mash pumpkin and stir to combine. Cook over low heat, stirring constantly, until sugar is dissolved and you have a smooth mixture. Turn off heat, add walnuts and set aside.

3. To make banitsa: Fold a sheet of filo in half. Brush with melted butter. Place 1/4 cup of pumpkin mixture at the bottom center and fold in sides. Roll up, and place on buttered baking sheet, seam side down. Repeat until all filo is used up, placing rolls about 1" apart. Brush tops with remaining melted butter.

4. Bake for 30 minutes, or until golden brown. Remove from oven and dust with powdered sugar and cinnamon.

I was back at the church kitchen Tuesday morning on the most important and eternally valuable baking job: making the Bread of Offering that becomes the Eucharistic bread. What a blessing to be part of that team!

In the afternoon I picked tomatoes and basil in my garden. And there was so much of both, I needed to use the produce right away.

The tomatoes at right are Rainbows in back, red Early Girls, and little stripey Michael Pollans.


But it was cherry tomatoes I put in the oven to be transformed into Slow-Roasted Cherry Tomatoes. This recipe was my inspiration four years ago, and this is how I made them the first time.


While they were drying out for hours I made several masses of basil pesto in the food processor, totaling 40 oz. This time I used walnuts instead of pine nuts because even at Costco the pine nuts had increased too much in price for me to bear.

Now I can give the basil a deep watering and forget about it for a time. The flowers that had been forming are not there anymore with their warning of the demise of my whole basil patch.

When the tomatoes came out of the oven - they were mostly Juliets and SunGolds - I packed them into the freezer to use for appetizers or garnishes. All that work was yesterday; after crashing and sleeping I woke with enough energy to tell all about it.

In our area we can look forward to harvesting tomatoes and basil through September and up until a frost. Those of you who say your tomatoes are "done" -- is that because they are determinate varieties? I wish I could give you some of my now bountiful harvest. I can now look forward to BLT's and tomato-basil salad and salsa. Cookies we can do anytime, but Summer is for tomatoes.