This entry is over three weeks late. I can’t quite begin to tell you the drama of how the pictures before your eyes were the very last I took with my camera before I banged it on the corner of the table and it had stopped working (the one above is the very last photo prior to the incident). On Thanksgiving Day of all day. On the day when I was finally going to pull out all stops and show you just how awesome a roast turkey can be. How incredible and simple a cranberry sauce is. How awesome, tasty, seductive even my famous porcini mushroom soup is. Thrice I have made that soup and thrice I’ve been unable to take pictures of it, for whatever reason. But back to my camera agony – yes, the camera broke immediately after I took a glorious shot of the apple pie and then, then it was all gone. The camera unwilling to turn itself on, the sheer terror that had overcome me, the frenetic pace of the morning (cooking since the early hours) – it all just came unraveled.
If I sound like a bit of a techie geek, I suppose it’s proof enough that for the last three weeks, I’ve been walking around like the living dead, somewhat. A bit off kilter, somewhat out of my element – as if I was missing a limb. After the camera was fixed, coincidentally I discovered that the battery went dead – and it took me another week to get the battery (weeknight and all do not allow for any kind of errands).
It was a dear consolation that the pie turned out well. Particularly after my summer pie crust scare and panic. Having never really failed at a baking project, the crust of the summer was a disappointment and a warning that not all could go smoothly in the kitchen.
While I’ve done almost no cooking in the last three weeks due to work, I still have to post this recipe. It came from the Martha Stewart cookbook I very much love and use when I cook – I find that there are very few books I actually want to own. The crust in this recipe was everything I wanted a crust to be – buttery, flaky, easy to work with!! Making the filling was easy enough though I found that I needed fewer apples than what the recipe called for – I used about 5 apples, which I think is less than 3 lbs. I added about a cup of cranberries on my own – but you can keep this cranberry-free if you think it’ll be too tart.
Now that my camera is fixed, I can start taking pictures again, however, who knows when I cook next? And with a vacation right around the corner (San Antonio, Texas, here we come!!) I am hoping to at least capture some of the sights, sounds and tastes for you all to enjoy.