I’m going to go out on a limb and say that most food blogs are rarely about food; so much so that I actually get annoyed habitually when I’m looking for a recipe (usually frantically as I try to throw together dinner) and then I have to scroll down through 50 pictures and a drawn out description the author has included on top before actually getting to the recipe. And here I am, writing about apple turnovers; but not really. And I guess I take solace in the fact that if you are here (and actually reading this, not just scrolling for a link or a recipe) you know that recipe design + delivery isn’t my trained area of interest.
So humour me as I talk about the art of baking when life is really, really busy.
Our house and days have become so rushed. We’re always rushing them somewhere. From snack to downtime, into the car out of the car. Appointment to appointment and playdate to playdate. Even the things that are supposed to be about the process; rushed. About 3 months ago I started to notice this behaviour modelled in my 3 year old. She rushes. I’m not a child expert and I gather that some of this is just the age, but I wouldn’t be surprised if some (if not most) of this habit has been learned. I’ve been trying very diligently to slow things down.
Today as June hastened to throw too much corn starch into the bowl, grabbing at every ingredient I had laid out on the table and putting it back down; I said out loud, let’s take a breath together. So we all stoped and breathed in, and then out. Even the little one joined us. Which triggered something in my brain reminding me that even though I still consider her a baby, she’s listening, and understanding, and mirroring. It was raining outside and they both sat there looking at me waiting for the cue to pick it up again. These moments fill me with so much responsibility. I mean, the fact that they are listening when so many minutes of every day I think they aren’t; it’s a bit daunting. I’m so often on autopilot just trying to keep everyone out of peril that I don’t really step outside of what I call “survival mode” often.
In the process of cooking the kitchen became a mess since I couldn’t clean as we went because Flora is literally in the middle of the kitchen table the second you turn your back on her. And June is just itching too add anything and everything to the bowl (this happened today was no break from the ordinary but I did try to keep us to the recipe as much as I was able.) So, I did the dishes after they were in bed; Let the water run and washed each dish slowly, staring out the window above my sink at what is suddenly darkness so early in the evening. No rushing. Nowhere to be; just washing dishes. Happy to pick each one up, to hear the water and to be the one who cleans up after my kids.
Slowly coaxing myself that it’s not about the apple turnovers. You aren’t here for a recipe and I’m not baking to eat sweets;
A recipe for Apple Turnovers, from Betty Crocker:
4 medium apples, peeled and chopped
2 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
1 sheet frozen puff pastry, thawed
Egg wash (1 egg beaten with 1 teaspoon water)
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
In 2-quart saucepan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.
Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares.
Brush each square with egg wash; spoon apple mixture onto center of each. Fold each in half diagonally to form a triangle; press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet; brush with egg wash. Use sharp knife to cut a few vents into each turnover.
Bake 25 to 30 minutes or until golden.