Today my mind is a fallow field. Outside, the world is sun-drenched and burning. Sunday morning is slow, easy and drifting. My book was open, but I did not read. I knew there were things which needed to be done, but my mind was stuck in auto-reverse.
I must have closed my eyes because behind my eyelids I began planning our Sunday supper. I know that sounds silly in the greater scheme of things, but we do need to eat.
Dr. Advice loves an applesauce pie that his mother used to make, so when I can move from my chair I’ll make it! Isn’t it wonderful that we always remember something our mothers used to make from our childhood? Years ago I overheard several friends of my daughter discussing favorites from their childhood for which their mothers were justly famous. My daughter liked my tuna salad sandwiches. I have always tried unsuccessfully to imitate my mother’s potato salad, however my father produced a suitable one after she died.
I am cheating today with the applesauce pie, as I bought a ready-made graham cracker crust. That shows how lazy someone can get. In it I will put applesauce up to the top, and cover the whole thing with whipped cream. How simple can you get? Dr. Advice could even make it himself if he could rouse the energy today. Chilled for a few hours, it cuts and holds together nicely.
As for the rest of the meal, I’m making a Southern corn pudding with the fresh white corn from the Farmer’s Market this morning. I remember many years ago, in Grants Pass, Oregon where my parents lived, going to a farm to pick corn. My mother thought corn should go from the stalk to the pot of boiling water immediately. Well, it didn’t get in that fast, but we came home with a ton of corn to husk, and then popped it in the pot while the butter was softening and we got out bibs for everyone. Then as my father used to say “The heck with the rest of the dinner, let’s just eat the corn.” And we did.
Why are we always in such a rush, what could be more important than just lingering?
SOUTHERN CORN PUDDING
3 eggs beaten well
1 c. milk
1 c. cream
3-4 Tbs. flour
2 tsp. salt
1 Tbs. sugar
1 Tbs. melted butter
3 ears fresh corn cut from cobs. Grind half in processor.
dash of pepper
Add all ingredients to beaten eggs. Mix well. Pour into well buttered casserole and bake at 350 degrees until firm, approximately 40-45 min.