Photography

A baking post

~ MaryG ~ 25 Comments

We are making the most of the big harvest we got from our fruit trees this year.

I had a recipe for “Dutch Pear Pie” printed out in a 3-ring binder. I had scribbled “good” in pencil across the top—and so it is.

My husband did the hardest job of chopping up most of our remaining Asian pears. The rest is pretty easy. Something about a streusel-topped pie that’s just so delicious. And it’s really not that hard. No special equipment required. I just softened up the butter for about a minute in the microwave on 50% power and then made the streusel with a fork.

How do you like my “staging” of my pie in this photograph? I feel like I really nailed it. I’m getting a lot of compliments from my friends on Instagram. So many, that I’m reminded of a Josh Johnson comedy bit about how much white ladies LOVE autumn. (Oh they do, they really really do. I’m a summer lover, but my friends love fall.)

Side view of a slice 😋

This is one of the rare baked fruit pies that doesn’t require ice cream or whipped cream. (I mean, they won’t hurt, but they’re not needed.) It’s a complete dessert on its own. I think the sour cream in the filling fulfills the dairy role.

Here’s the recipe:

Betty Crocker Dutch Pear Pie

Prep Time: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 8

Ingredients

Crust

  • 1 box Pillsbury refrigerated pie crusts, softened as directed on box

Filling

  • 1 cup sour cream
  • ½ cup granulated sugar
  • 1 tablespoon Gold Medal all-purpose flour
  • 1 teaspoon vanilla
  • 1 egg, beaten
  • 3+ cups coarsely chopped fresh pears (6-8 pears, or as many as will fit in your pie shell)

Crumb Topping

  • 1 cup Gold Medal all-purpose flour
  • ½ cup packed brown sugar
  • ½ cup butter or margarine

Instructions

  1. Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell, using a 9-inch glass pie plate; do not prick crust. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake for 10 minutes. Carefully remove foil; bake 2 to 4 minutes longer, or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with the back of a spoon.
  2. Meanwhile, in a medium bowl, mix the filling ingredients. Pour into the warm baked pie shell.
  3. In a medium bowl, mix the crumb topping ingredients with a pastry blender or fork until the mixture looks like fine crumbs. Sprinkle the topping evenly over the filling.
  4. Reduce oven temperature to 350°F. Bake for 40 to 50 minutes, or until the top is light golden brown. After 30 minutes of baking, cover the top of the pie with foil to prevent excessive browning. Cool at least 30 minutes before serving. Store in the refrigerator.

Source: Betty Crocker / General Mills

Final note: we didn’t peel the pears

The Great Elephant Migration

~ MaryG ~ 29 Comments

If your pet an elephant could talk, what would be the first thing it says?

100 life-size elephant sculptures, each hand-carved from the invasive plant lantana camara by roughly 300 Indigenous artisans from India’s Nilgiri Hills and modeled after real, named elephants, are on display for free along Boston’s Commonwealth Avenue Mall. They’re all facing in the same direction—moving as a herd down Comm Ave.

So, what would they say? Thinking…

Maybe, “stick together – we’re all we’ve got”

A Jackson

~ MaryG ~ 19 Comments

What’s the best thing you’ve ever found randomly on the street?

Money. That’s the most exciting thing I’ve ever found in the street. I don’t think I ever found more than $20, but one time a twenty-dollar bill floated right in front of me in the ocean. It glided by on a gentle wave. Turns out that a wet twenty needs to dry out in the sun, but then it works just like a regular twenty. 😉

Quick update on the fruit trees—the fruit picking tool arrived! And there’s plenty of fruit left out there. The squirrels are still MIA.

My second Winesap apple pie of the year just came out of the oven. I’m using the recipe on a ceramic pie plate that I’ve had for at least twenty years. I believe my mother got it at a “garage sale” for me.

So maybe this pie plate is a better answer to the prompt. Around here, “Garage sales” typically take place on the street in front of the home.

Graveyard installed

~ MaryG ~ 22 Comments

I am happy to report that the young fellow we hired to install some new garden beds and a deer fence for my husband was successful. Matt was our “plow guy” last winter, but we discovered he also does landscaping (as many plow guys do). Matt brought along two actual children with him as helpers and they worked all weekend long. When I asked if the boys were his nephews or younger brothers, he said that they were just two industrious boys who asked for work. It turns out they were 14 and 15 years old. I have never seen boys that young work so hard. I was a bit worried about them, but the weather was perfect and they seemed fine. I brought out snacks a few times and my husband gave them each a cash tip.

Matt in the new garden area on Saturday morning
Here’s how it looked Saturday night
And here’s how it looked last night after they left—my husband entering the raised bed enclosure for the first time.
Does it remind you of anything??
I’m sorry, but to me it looks like a bunch of freshly dug graves 🤣
If we got more trick-or-treaters, I’d attempt to create a graveyard scene for Halloween. I mean, it would be PERFECT.
A blank slate for my husband to pursue one of his great loves (plants) in his upcoming retirement. You can see two of our fruit trees behind the raised beds, and the big clump of cannabis plants on the right. (They’re going to get moved inside the fence next season.)
If this were an actual family graveyard, I think I’d want to be buried in one of the big containers inside the deer fence. This big grave seems too exposed. It is slated to become a butterfly garden 🦋

So, back to the prompt (sort of):

What’s the kindest thing someone has ever done for you?

I think it was pretty darn kind of me to help make one of his retirement dreams a reality. (I found Matt and had the bright idea to contact him for this job.) Last weekend was supposed to be my Bucket List trip to Acadia National Park, which I canceled mostly because my husband was not feeling well enough to travel. (Weather would’ve been perfect for it too.)

I trust my kindness will be repaid in organic vegetables, pretty flowers and cannabis galore in the coming years. And I’m sure I’ll make it up to Acadia – eventually.

Fruit trees

~ MaryG ~ 38 Comments

We hired the young man who plowed our driveway last winter to help install my husband’s new vegetable garden (aka The Retirement Garden), which will have four large raised beds, irrigation, and a deer fence. (Fingers crossed the kid is up to the job. The soil where the fence posts need to get sunk in is very hard.)

In the meantime, a few of the many fruit trees my husband planted about twenty years ago have survived deer and other blights and are producing fruit. And for some reason, this year, the squirrels are missing in action. Typically, they would’ve had these trees stripped by now.

I made my first ever pie from the apples in our yard yesterday.

According to Google,
“Winesap apples are a classic American heirloom variety prized for their deep, cherry-red skin, exceptionally crisp texture, and unique, tangy, wine-like flavor. Dating back to the colonial era, they are famous for an intense sweet-tart profile with spicy undertones, making them a premier choice for fresh eating, cider brewing, and baking.”
My Winesap apple pie was really good. I used the basic recipe that’s printed in the bottom of my pie plate, but these apples definitely have a complex, spicier taste than the usual store-bought varieties.
Thank you squirrels for taking a vacation this year.
Bosc pear tree
Asian pear tree
I have done some baking with our Asian pears in the past, but they’re very sweet. They’re best eaten fresh off the tree.
These beautiful pears are hanging just out of my reach, untouched by squirrels. We finally broke down and ordered a fruit picking tool so we can get these down, but it’s not being delivered until Tuesday. 😕 I really I hope we beat the squirrels to these.
And here’s a throwback photo (August 2002). Check out that harvest. My husband grew all that food! He actually remembers the exact moment he went Organic after reading the ingredients on a bag of grub killer at our first house in Canton, MA in 1995.

Growing some of our own food again has become increasingly appealing in Trump’s America. Between skyrocketing food prices, never ending news of American food supply contaminations, and now an absolutely ridiculous trade war with Canada, we want to put our sunny yard back to doing something useful.

Sea to Table

~ MaryG ~ 26 Comments

What’s the best local dish you’ve ever eaten while traveling?

Summer is far and away my favorite season in New England—my lifelong home. I generally stay within its six states in summer. Why leave? I know it’s been very hot here, but I’m a swimmer. Outdoor pools and oceans beckon me. The water temperature at Rhode Island beaches was 70F last weekend. Perfect.

A plate of fresh, farm-raised oysters at Westport Sea Farms in Westport, MA
Jonathan Richman—a Boston original.
He gets it.

OK, if I HAD to rank them, I’d go:

Massachusetts

Rhode Island

Maine

New Hampshire

Vermont

Connecticut

But they’re all great – in the SUMMAH.

Pumpkin spice, stay away!

Lens-Artists Challenge #408 — Over the Top

~ MaryG ~ 40 Comments

Posting for Egidio’s Lens-Artists Challenge: “Over the Top” 🤩

Nature was showing off last night as my oldest friend and I dined at The Boat House restaurant in Tiverton, Rhode Island. (And by oldest, I mean that we’ve been friends since junior high.) This was the view from the window at our table, as captured by my iPhone 15 through a pane of glass.

1.
2.
3.
4.

Does anyone else have this problem: you take multiple photos of the same scene and can’t decide which one is the best? Opinions welcomed. If you were me, would you share photo 1, 2, 3 or 4?

I am also very moved by Egidio’s recent post “Walls that Need no Wall” on his blog Through Brazilian Eyes. It’s about the heartbreaking effects of the massive border wall construction project on nature in “one of the last places in Texas where wildlife still moves freely along the river corridor.” Combined with his great photography, it’s a powerful post.

Just peachy

~ MaryG ~ 21 Comments

What’s a quote that perfectly describes your outlook on life?

This WordPress writing prompt is basically a repeat of two days ago, with different wording.

As it happens, a commenter on my post eat dessert first (Sambuca from Ontario) planted the idea of peach ice cream in my little brain and I could not stop thinking about how it’s a seasonal “featured” flavor at my local ice cream stand that I have never tried. So, last night, I rectified the situation.

I thought I was ordering the smallest size available (it’s called a “kiddie”) but now I know that I need to order a “mini” if I really only want a little bit.

Ice cream twice in one week. Someone had to do it.

And yup, it was just as delicious as it looks.

eat dessert first

~ MaryG ~ 33 Comments

What is your favorite quote?

I’m not sure who said this originally: Life is uncertain. Eat dessert first

But I will always attribute it to my dear friend’s late father. Last summer, at her daughter’s wedding, when I arrived at my seat for the reception, this was my place setting.

And in that spirit, here’s a photo of an amazing dessert I had last night. (I actually had it after dinner, but I was not too full and enjoyed every bite.)

The flavor is “vanilla blueberry crumble” and it is delicious. It’s vanilla with fresh blueberries and graham crackers from the locally famous Kimball Farm.

That’s a small! (I finished it, obvi)

I don’t know if other parts of the country have local ice cream stands that were originally dairy farms operated by hearty, entrepreneurial types who decided to expand into ice cream in the early part of the 20th century, but eastern Massachusetts has many great options. Many have been in continuous operation since before WW2 and the ice cream is amazing.

Here are my top four:

Kimball Farm

Bedford Farms

Great Brook State Park

Crescent Ridge Dairy Bar

Local food

~ MaryG ~ 15 Comments

What’s a promise you made to yourself that you’ve actually kept?

When this latest poorly-managed public health crisis started, I promised myself I’d patronize our local farmstands more.

Yesterday, we went to two of them and bought lettuce, cucumber, broccoli, and berries.

There’s a slice of pound cake under that pile of berries. And yes, I added whipped cream before eating. 😋