Parasite–the Power of Symbols<\/a>
Botany of Desire, Dir. Michael Schwarz
Environmental Justice<\/a>
Climate Change from the Streets
This week I read:<\/strong>
https:\/\/www.garynabhan.com\/news\/2007\/01\/a-terroir-ists-manifesto-for-eating-in-place\/<\/a>
https:\/\/bestapples.com\/varieties-information\/varieties\/<\/a>
https:\/\/garynabhan.com\/img\/raftbook\/applebklet_web-3-11.pdf<\/a>
American Terroir, Eat Me
The Cooking Gene Ch. 8-9<\/p>\n\n\n\n
\n\n\n\n
#5a Tasting Lab: Apples\u2013Raw and Cooked<\/h2>\n\n\n\n![\"\"](\"https:\/\/wordpress.evergreen.edu\/valstastingexperience\/wp-content\/uploads\/sites\/498\/2020\/10\/IMG_20201027_192244-634x1024.jpg\")
<\/figure><\/li>![\"\"](\"https:\/\/wordpress.evergreen.edu\/valstastingexperience\/wp-content\/uploads\/sites\/498\/2020\/10\/IMG_20201027_192209-795x1024.jpg\")
<\/figure><\/li><\/ul><\/figure>\n\n\n\nMimi’s apple cookbook
Photos by Val<\/p>\n\n\n\n
This poor recipe booklet really needs to get laminated or photocopied, I was so scared it was going to disintegrate by my touch.
Going through the recipe boxes I came across several recipes calling for apples: apple torte, apple cake, caramel apple pie, but this specific recipe (Apple Crunch Pie for a red letter day) was Mimi’s go to for any holiday or get together that needed an apple pie. I don’t ever remember her making this pie, but my mother sure does and told me this is the one I HAD to make.
I started by slicing up my apples, Granny Smith, Pink Lady, and Honey crisp, into thin slices. I then placed an uncooked pie crust in a pie pan, I really could have used my 10-inch pie pan. Next, I laid out all my apples into the crust. I then dusted them with a mixture of cinnamon, China Tung Hing this cinnamon just makes me think of Christmas, and sugar. Next, I mixed together flour, sugar, and butter with Mimi’s pastry mixer until a nice crumble formed, I then topped the pie with this mixture. I wanted to add a little bit of me to the pie so I created a braided crust with some leafs and apples. For this I used an egg wash to make sure that the braids and apples would stick and sprinkled them with a little sugar and cinnamon. And off it went into the oven for 15 minutes at 450* and then I dropped it down to 350* and baked it for another 30 minutes.<\/p>\n\n\n\n
- <\/figure><\/li><\/figure><\/li><\/ul><\/figure>\n\n\n\n
Mimi’s apple cookbook
Photos by Val<\/p>\n\n\n\nThis poor recipe booklet really needs to get laminated or photocopied, I was so scared it was going to disintegrate by my touch.
Going through the recipe boxes I came across several recipes calling for apples: apple torte, apple cake, caramel apple pie, but this specific recipe (Apple Crunch Pie for a red letter day) was Mimi’s go to for any holiday or get together that needed an apple pie. I don’t ever remember her making this pie, but my mother sure does and told me this is the one I HAD to make.
I started by slicing up my apples, Granny Smith, Pink Lady, and Honey crisp, into thin slices. I then placed an uncooked pie crust in a pie pan, I really could have used my 10-inch pie pan. Next, I laid out all my apples into the crust. I then dusted them with a mixture of cinnamon, China Tung Hing this cinnamon just makes me think of Christmas, and sugar. Next, I mixed together flour, sugar, and butter with Mimi’s pastry mixer until a nice crumble formed, I then topped the pie with this mixture. I wanted to add a little bit of me to the pie so I created a braided crust with some leafs and apples. For this I used an egg wash to make sure that the braids and apples would stick and sprinkled them with a little sugar and cinnamon. And off it went into the oven for 15 minutes at 450* and then I dropped it down to 350* and baked it for another 30 minutes.<\/p>\n\n\n\n