A Great-Grandmothers Love - Her Lasting Pearls

One of my sweetest, longest memories is of my great grandmothers cooking.  I was very blessed to have had so much time with 2 of them.  My mothers' maternal grandmother Dora Geller, whom we called Boubie and my fathers' maternal grandmother Rebecca Friedman, whom we called Grandma Nana.  These two women shaped the person I became. We had Boubie in our lives until I was 12.  Her passing was very traumatic for me, as it was actually the first loss I ever experienced.  Grandma Nana remained a part of my life until after I was 20. We have a lovely picture of 5 generations, with my Great Grandmother holding my oldest child Danielle in her arms. Their love and lessons will be with me always, and I am happy to share my first memory of Boubie's cooking lessons.

Boubie was a petite Polish woman who fled Eastern Europe at the onset of World War I. She settled in Quebec, Canada, where my grandmother Ethel was born. Keeping traditions alive was very important to her and she carried out each meal with reverence. She passed on her knowledge of cooking and baking to each generation after her, showing all of us the love and simple steps to her recipes.

I remember making apple pie with her when I was so little that I had to stand on a chair.  Her tiny 2 room apartment had the smallest kitchen.  A stove with 2 burners, 1 oven door, a sink with a cover to use as a work space and a 3 cubic foot refrigerator.  Boubie would peel an apple top to bottom in one long cork screw shape.  When the two different types of apples were peeled and thinly sliced they were sprinkled with sugar..."not to much" she would say, "as the apples are sweet enough".  She would then squeeze a whole lemon over the apples to keep them fresh.  Then would come my fun part.  She would wipe down her board, literally throw flour over it and hand me the rolling pin.  Out of her little frig came a bundle of dough that was wrapped in wax paper,  She would laugh at me trying to squish the dough...forget the rolling.  Then she took over and within a blink there were 2 nine inch circles waiting for the tin pie plate.  I always wondered why her pie tin had holes in it, and years later was told Boubie put those in the pie plate with an ice pick herself to help the crust get brown.  Boubie would plop the bottom crust in the tin and then grab the apple bowl.  She let me sprinkle cinnamon and a dash of flour into the apples. Pouring the apple mixture into the pie crust was done carefully and with great appreciation as to the placement of the apples. Then she would get some butter in her fingers and crumple that onto the top of the apples. The second pie crust was laid ever so gently on the lovely mound of apples, gently patting the dough around the shape of the apples.  With quick gracefulness, she would pinch shut the edges, fluting them as she turned the pan in a circle. The most awesome part was when Boubie handed me the fork to make the little "bird tracks" into the crust.

The pie went into her little oven and in no time the amazing scent of that pie filled the tiny apartment. It didn't matter that I was only 6 years old, I knew that I had witnessed the best thing to be made.  And to have shared that with such a great cook was priceless.  To this day, I still use her recipe that she gave me.  I now share it with you...please give credit due to Dora Geller, my beautiful Great Grandmother!!

4 Pippin Apples (can also use Gala)
4 Granny Smith Apples - Peeled, cored and thinly sliced
1/4 cup white sugar
1/2 cup brown sugar
1 lemon - juiced with seeds removed
2 tablespoons flour
1 tablespoon cinnamon

Mix all ingredients in a bowl. Allow to sit until just before ready to put in pie crust.

You can make your own pie crust (recipe below) or use store bought, which ever you prefer, (or have time for) You will need 2 crusts approximately 9" (top and bottom) Place the first crust in your pie pan, molding it to the edges and bottom. Place apples in crust, arranging nicely and then put several small pats of butter ( approximately 2 tablespoons) around the apples. Place the top crust on and mold the crust around the mound of apples.  Seal the edges and use a fork to make the bird tracks. Place a few fork stabs in the top of the crust to allow for steam to leave the crust. Use a simple egg wash (egg & a bit of water beaten together) and brush the top of the pie. Sprinkle with Cinnamon and Sugar. Bake 375 degrees for approximately 45-60 minutes until top crust is nicely brown.  I usually place the pie plate on a baking sheet to keep any juices from messing up my oven.

Pie Crust: 3 cups All Purpose Flour, 1 cube (1/2 c) Butter, 1 cube (1/2 c) Nucoa Margerine, (can also use Crisco) dash of salt, 1 tablespoon Sugar, Ice Water (add as needed, 1 tablespoon at a time). Put all dry ingredients in the bowl of food processor, and pulse until texture of sand. Add 1 tablespoon of ICE water through top of food processor and continue 1 at a time until mixture comes together, and away from side of bowl. Sometimes takes 4 sometimes takes 6 or 7...all depending on time of year!. Pour out on floured surface and shape into 2 disks...wrap in saran and put in refrigerator for 1 hour. When needed, put one disk at a time on floured board and roll out with floured pin.

I hope you enjoy this wonderful pie. As the leaves begin to turn colors, the days shorten and the air getting that crisp coolness, Apple Pie is the perfect dessert to serve those you love.  And just in case you need something to sip on while the pie is cooking...my truly wonderful tradition of Spiced Cider...

1 /2 Liter Apple Cider
1/2 Liter Grape Juice
1 Bottle of Sangria Wine
Peels from Apple (about 2 apples worth)
2 cinnamon sticks
Simmer until nicely warmed and your home smells wonderful!!! Enjoy!!

The finished product

Egg wash sprinkle with Cinn/Sugar

putting the bird tracks on

Fill the crust with apples

Roll the crust out to fit the pan

Boubie's "holey" pan

Take the dough out of fridge

Taste test to make sure!

Make good use of apple slices in Cidar

Peel and Slice..Bourbie's Great Great Granddaughter
and Great Great Great Grandaughters!!

The Girls!

Let's get going...all ingredients are together
and we are ready to bake!

2 disks wrapped in saran ready for
fridge...get real cold!

pulse the water in til mixture comes
away from the sides of the bowl.

Add one tablespoon of ICE water at
a time.

Mix should be crumbly

All ingredients with butter. Pulse

Cut butter and margerine into cubes

All ingredients ready to go!

"Do not depend on anyone or anything to make you happy".  The first time I heard that from my Psychiatrist I thought not only was I wasting my time, but my money as well. I now trust that she had an insight into human nature far deeper than I would ever have. It was 1977 and Lee told me that it is far to much responsibility for any one person to be the provider of my happiness, and extremely selfish of me to expect someone else (or something else) to provide the means to make me happy. Oh...expectations...the means to disappointment...the end result of expecting to much.  Wow...that pearl should make a GREAT ring all by itself...don't you think?!

All these years later, I still try to practice what I learned so long ago. The pressure and stress of providing to those we love their happiness or what we believed would make them happy created the multi-tasking, can't do enough, not good enough mentality that we struggle with each day. Admit it now...when was the last time you didn't feel a twinge of disappointment at a party or holiday gathering when what you "expected" didn't happen?  Certainly the term "Holiday Blues" was coined as a result of feeling let down.

So as Lee told me, quit putting your happiness in the hands of others...make yourself happy. Unselfishly do what makes you feel better about the world around you...whatever that is. Volunteer to help others, cook, sew, clean, garden, whatever makes you feel good. In turn that makes others feel good as well when they see you happy...it is a rolling stone.  Oh and stop taking the weight of others happiness on your shoulders...that shoe doesn't fit either!!!

What makes you feel good? As for me, cooking is a great outlet. Gardening is extremely relaxing (unless I come across a nest of ants!) and sewing is an incredible escape into a very wonderful world of creativity.

And I'm sure you have all heard this before, but it is worth repeating: "We usually say what we need to hear most".  Pay attention to what you are saying to others...it just might be what you need to hear yourself!

Chili is on the agenda today...getting the boys ready to go deer hunting. The smell of onions sauteing fills the kitchen, and a little trip to the garden to pluck a few jalapeno peppers should really make the difference!!  Use that base sauce recipe and add the love of outdoors to flavor it for the chili.

Tomorrow, the apple pie and the story that started it all.

Until then, hugs!

Mama Turner

"One pearl at a time...that is how the necklace will be made". That is what I was told by my wonderful (step) mother Betty at the age of 12. At the time I thought it was strange, but 42 years later, I respect the wisdom of the statement.

So here we are...thanks for joining me today. I would like to say right off that many of the tips and hints are not my original ideas. I am passing along information that was given to me, or that I learned from others that I personally loved. If in fact I give you something that was actually mine...I will own up to it.

I would love this "conversation" to be interactive as well, so please feel free to let me know if there is anything at all you would like to talk about or learn about.  My only request would be the same as all family gatherings...no politics. So with that said...let's talk!

I was scrubbing the glass casserole dish (13x9) that I made the Lasagna in the other day. (did you like that recipe?)  When we heated it up the 2nd night, the empty part kind of got black in the oven. So of course I soaked it over night. Even using the scrub sponge it was not coming out...then I remembered a cleaning trick my Nana taught me.  When needing to scrub off burned on food from glass, use lemon juice and salt.  Ah-ha! Was that woman smart...all the black burned areas came off with a lot less elbow grease than I thought was going to be necessary.  So here you go, squeeze some lemon juice onto the area you want to clean and then use kosher salt over the juice. The juice being a natural acid, breaks down the food and the salt acts as a natural abrasive. Rinse when done.  No harmful chemicals and it  totally works!!

Along those same lines...make your hands feel better after all those dishes by mixing about 2 tablespoons of sugar with a teaspoon of EVOO. Lightly rub the mixture on your hands (OK, feet too!) The sugar will help remove dead skin and the olive oil actually helps cuticles to remain soft. Plus your skin will be incredibly soft after you rinse.

On another day I will share with you a memory I had of learning to make apple pie with my Great-grandmother Dora. Also the gardening tips from my Great-grandma Nana Rebecca...could that woman grow things!!! My mom -Sue taught me handy money saving ideas for the kitchen which I will share as well. I have been fortunate (extremely blessed!) to have had some pretty fantastic role models...I have learned that listening and watching and not be afraid to ask questions is the best way to learn...so I will be showing as well as telling in the future. 

Until then...hugs!
Mama Turner

This is my first post...Thanks to my friend Ursula, and Nieces, Bri & Christina, who have encouraged me to write. So here we go.

What started this was a challenge from my husband to feed our family (2 teens and 2 adults) on a budget of $100 a week...  My trick, I make a menu for dinners for the week, make sure there is plenty of staples in the frig and pantry (flour, sugar, eggs, butter, milk, bread, cereal, etc) and then make my shopping list to make the meals. You would be surprised just how many of the same items are needed for many meals. Buy 10# of potatoes only .25 more than a 5# bag!! Buy meat on sale and freeze immediately. Use your coupons for store items. When you cook from scratch, it is not necessary to have "name brand" because you are putting in the flavors. (and LOVE)

I am happy to say that for the last 2 weeks I have accomplished that task. Not easy when a third of the funds the first week went to laundry soap, bath soap and floor cleaner!! Well it got done. Now let's be honest, without the help of my freezer it would be even harder to do.  For the sake of argument suffice it to say that I have been grinding much of my own "burger" meat.  (I have the attachment to my Artisan Mixer to grind meat...I grind chicken breasts bought on sale, London broils bought on sale and even Venison and Elk straps)

Hint: If your weekly menu has 2 or 3 meals with ground meat...do it all at the same time.  Ground cooked meat lasts for days in the frig...Cooking 3-4 pounds at a time, saves time the rest of the week. All you have to do is take out the amount of meat you need, add in the flavors for your meal and it is done in no time!!

So for you Ursula, the first recipe posted...fast and easy little momma, just for you!

Base Sauce:

1 lb ground meat (you chose the type: beef, venison/elk, or poultry)
1 large onion (I like yellow sweet ones) diced small
2 cloves garlic diced small
2 ribs of celery diced small
1 16 oz can fire roasted diced tomato
1 24 oz can tomato sauce
1 tablespoon fresh oregano, parsley, basil (or if fresh unavailable, use 1 teaspoon of dried)
Salt and pepper
16 oz container Ricotta cheese
8-16 oz grated Mozzarella cheese

Heat a Large skillet pan over medium high heat. Brown meat. Remove meat from pan, leaving juice and fat. Lower heat to medium and put onion and celery in pan to soften. add a touch of EVOO if needed. (about 5 minutes)  Add garlic. Saute for 1 minute. Return meat to pan and combine with veggies. Add the tomatoes and sauce and herbs. Allow to simmer for 1-2 hours, stirring every 10-15 minutes.

I usually make a double batch so I have plenty for another meal. Cook once, eat twice...

For Lasagna:  Layer "no cooking required" noodles in the bottom of pan, pour 1/3 sauce over noodles, spoon Ricotta cheese in dollops (8) and spread grated Mozzarella cheese, repeat again, ending with 1/3 sauce on top, with cheese.  Bake for 45-60 minutes on 350 in the oven. Serve with garlic toast and a salad for a balanced meal. There will be enough left over for another nights meal as well.

This sauce can be used for a variety of meals...I made Lasagna, but you can use it with spaghetti or Ziti, adding a spoonful or two of Ricotta to sauce will cream it up too!  Add more meat and use as Sloppy Joe. Put in a Teaspoon of Chili powder, 1/2 teaspoon Cayenne powder and a can of red and white kidney beans and you have chili.

I usually make this early in the morning while the kitchen is still cool. In the afternoon all I have to do is "put it together". The actual cooking time to make the sauce is about 15 minutes. Then of course it simmers on low while I clean up and have my coffee.

Now out of the kitchen and into the Laundry room...what a week. Washing machine is still not working, so I bundled up 2 loads and washed them at my daughter's house. It is very hard to find a good repairman... make lemonade from lemons...I sat with my granddaughters and watched Mulan while the wash was being done...lucky me!!!

So there you have it...Please let me know what you think.  This is a work in progress.  I will channel my Great-Grandmothers lessons given to me as a child, my Grandmothers words and my mothers (yes both of them) pearls of wisdom...many generations of love..

hugs til then...Mama Turner