The geese were right, their early departure southward signaled an early beginning to winter. So why is it that everyone, including the venerable Farmer’s Almanac was surprised by the lightning swift Noreaster that blew big wind and big snows into the Mid-Atlantic and northward to New England.
The cat spent her day curled up in a cozy basket by the fire.
Sometimes, you just have to trust the geese.
The geese are regularly cutting their wedges through the sky now. Mrs. Sloan first noticed them on September 15, earlier than previous years, so the 37 degree morning we had in early October should have been no surprise to her as she believes that winter’s white overcoar will arrive early this year. Mrs. Sloan has been contemplating what she will do when the winter keeps us indoors. She is thinking that making patterns to make beautiful clothes to consume the beautiful fabric laying idle in the basement. Although she is sighing over Pattern Magic, she has visited the local library to pick up Make Your Own Patterns. Now where did she put that measuring tape?
As Mr. Sloan was reading his paper, Mrs. Sloan was distressed to see an Ad with a very obvious error. While Mrs. Sloan frequently forgets to check her copy for proper punctuation, although she really does try, she is also not paying a lot of money for a full page ad.
We awoke to a crisp-apple fall day with temperatures in the upper forties. It’s a perfect day to stay in bed snuggled under the fluffiest eider-down comforter, then, rise later to bake and enjoy flaky-hot apple pastries and rich Sumatran coffee sipped by the crackle of an outdoor fire. Recipe for turnovers below, working on the outdoor fire place.
- Three of the freshest Granny Smith Apples
- Three to Four Tablespoons Sugar
- Juice and Zest of one Lemon
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg or 4-5 turns of the nutmeg grinder
- 1 Tablespoon Calvados or Apple Brandy
- 1 egg beaten with one tablespoon of water, for egg wash
- Frozen Prepared Puff Pastry
Preheat oven to 400 degrees
I find these to have much more of a fresh apple flavor than purchased or frozen apple turnovers. Prepared pastry makes the preparation faster and easier.
Defrost puff pastry according to package directions. I recommend removing the sheets from the box and interior wrap to defrost. It also seems to take longer than the 40 minutes.
Zest and juice lemon and place in a bowl large enough to hold all the apples
Peel, core and chop the apples. I like to use my hand cranked apple corer, that I got from Pampered Chef, then cut them into eigths. Place apples in the bowl with lemon juice and zest. Toss to coat all the apples.
Add sugar, three tablespoons for more tartness, four for more sweetness, Calvados, nutmeg and cinnamon. Set aside while preparing the pastry.
Floor marble, preferably, or maple rolling board. Roll out one pastry to about twelve inches square. It starts out about nine inches by twelve inches. Cut into four squares.
Spoon one or two heaping spoons full of apple onto center of pastry square. Brush egg wash onto edges foldover from corner to corner to form a triangle and seal. Brush top with egg wash, sprinkle with additional sugar.
Bake for 20 minutes, cool for 5-10 minutes.
Leave huge mess for Mr. Sloan to clean. With luck, he’ll like the turnovers enough to forgive.
First let me say that I do not live in Connecticut, nor in New York. I do not work for Alexander Yardley. I am not now nor have I ever been married to John Sloane. I do not have an Uncle Felix to cook for me and give me recipes. I do have a house and a husband and two babies, who are almost grown now, the babies, not the husband. He’s been fully grown for a while now, at least most of the time. I can cook, but I can’t flip a flap-jack to save my life, well maybe to save my life. Oh, and my name’s not Elizabeth Lane, either.