Yesterday I made both bread and cookies, so it’s not surprising that my daily sketch had her hands in the dough. My floured fingers were reminding my heart that it could always be a good day.
I guess that’s how I gauge them. For me they are good days, successful, as long as I do just that — “have my hands in the dough.” If I am in the attempt, covered in paint, or flour, or sweat, trying to make something, learn something, become something, then I’m ok.
And it’s usually the heart that gets most of the credit, and often well deserved. Follow your heart they say. Let your heart lead you. That’s always good advice. But I don’t want to forget the hands. The work. Sometimes the heart needs a little rest from all the heavy lifting. And sometimes, it’s the hands they say I’ve got this. I’ve got you, palms up.
I heard something recently. It was more about the tools you have in the garage, but it seems applicable — “Use what you have to get what you want.” And what I had yesterday, I had my hands. And the day was passed with effort and joy — exactly what I wanted.
And the beauty is, it’s nothing I have to wish for, I just have to do it. Every day. Put my “hands in the dough.”
I’m sure my grandma had some sort of Tupperware, plastic containers, but I don’t really remember them. Then again, I don’t imagine there were a lot of things left over. Not a big concern on how to keep a batch of cookies fresh. I think the bigger concern was how to keep the large ceramic farmer pig full.
There was a time when I was small enough that I could go in elbow deep, once I removed his cookie jar hat. Fingers spread, I would swish and twirl as if that little farmer pig was holding out on me, hiding one last cookie. With so many kids, so many cousins, it emptied with a voracious speed, unlike most pigs had ever seen. Maybe she could tell by the clank of the cover. The sound of disappointment as the lid was dropped back on his head. Because without turning around, she began a new batch.
The defeat of the cookie jar clank, was soon replaced by the thrill of the mixer. Oh, to be so near! To be connected by swishing apron strings. To be first in line to taste the dough. And we did eat the dough without worry. (Truth be told, I still do.)
There are certain ingredients we don’t have in France. Like brown sugar. But yesterday, being elbow deep in desire for a chocolate chunk cookie, I got to work. I googled and searched. Turns out it’s just sugar and molasses. Then to find molasses. Again I searched. A small bio store carried it. Was it supposed to be this thick? Then I remembered “slow as molasses,” and I shook my head to myself. “Elbow deep” turned to “elbow grease,” as I painstaking stirred, and scraped, and stirred my white sugar brown.
I do have Tupperware, but I think these will go pretty quickly. Scents of sugar and chocolate and grandma waft through the house. My heart’s cookie jar is complete.
I wasn’t planning to do it all yesterday. I thought I would just start with the jam. I made the first batch in the morning, and by early afternoon the remaining apricots said, “It’s time.”
It being a Sunday afternoon, in France, my options were limited. I only had enough sucre spécial confiture (sugar for making jam) to create another small batch. I decided that I would make a tart as well. It became clear very quickly that I was going to have to Elsie my way through this. Within each recipe there was something that I didn’t have. Almond flour. Nope. Next. Whipping cream. No. Next. And this went on and on as the stores remained closed. I finally stumbled upon one where I had almost everything but the corn starch. Google recommended Arrowroot or Psyllium husk. If my pantry didn’t contain corn starch, how likely was it to contain Psyllium husk? My inner Elsie took over. More flour here, mixed with a dash more sugar. Vanilla, why not. And some of the jam I made that morning — of course I added it atop the fresh apricots and my homemade crust.
While the tart was in the oven, I made another batch of the apricot jam. No apricots lost, and the house smelled of sweet victory. The thing is, we don’t always get to be ready. Possibly never. Yet, life ripens before us at a blistering pace, handing us a bowl of apricots, (sometimes lemons), and we get to decide whether we’re going to make something of it, or not.
I’ve always been a bit of a worrier. It was my Grandma Elsie who showed me how to tweak that recipe and change it from worrier to warrior. With 9 children, “open or closed on a Sunday” would have been the least of her battles. And yet she conquered them all, ever so sweetly.
It turns out the most important ingredients in a French tart are Swedish hands and a creative heart. Bon Appétit!
She yelled, “Sur la table!” We all sat down for the evening meal. The conversation began immediately. It was when I first arrived in France. When they still took the time to translate. Dominique’s cousin said they were talking about food. I smiled and looked at the full table. “Oh, not just this food,” she explained. “You see in France, while we’re eating the meal, we talk about the last meal we had, the one in front of us, and the next meal we’re going to make.” Food is life here.
I was never really a fast-food American. Some of my favorite memories with my mom included the slow intake of small portions over a long evening in my apartment. I would buy the best of what I could afford. The tiniest cut of cheese. Bread from the Great Harvest. A bottle of red. We gathered in the memories of the day that moved between laughter and tears, back to laughter again, all tender. Then decaf coffee with a morsel of chocolate. There were no left-overs to settle, but for the occasional giggle. From my bedroom, I could hear her rustle in the living room. She could hear a giggle burst down the hall. This continued until I squeezed her air mattress next to my bed, and we finally went to sleep.
Even with this, the transition to the art (and it is an art) of French cooking and eating took some time. As much as you will find paint on my everyday clothes, you will find handprints of flour. Traces of sugar, or jam. I am a part of it now. The meal before. And the ones to come.
It was 105 degrees yesterday. Yet, I knew I needed to bake cookies. French cookies. I mixed the dough. Rolled it on the table. Cut out the circles. Used my fork to make the criss-crossed lines. Brushed with egg yolk for the golden color. The test cookie came out perfectly the first time. My mother-in-law lay passing just a short-drive away. The last meal was over. But our house is filled with the scent of butter, sugar and sweet memory.
Dabbing the crumbs with fingertips, not to miss a taste, we speak of what’s to come. The next meal. This is life. And it is delicious!
