Life Lessons From My Mom’s Kitchen 

By D. S. Mitchell

Life Lessons and Distant Memories

At the time of this writing, my mother has been dead for 32 years. But, every time I go into the kitchen she is there waiting for me, or more truthfully, she comes with me. She is not there in a bodily form of course, but from my heart and distant memories she emerges and pats me on the shoulder, and kiss’ my cheek.

The Chemistry of Memories

I don’t understand the chemistry of memories, but I am sure that every time I bring out her hand-typed recipe book, she hums her little work song and reminds me that she is always with me. As I remember the times I spent cooking with her; whether it was making dinners, prepping picnics, devising scrumptious desserts, or savory breads, I learned a great deal more than cooking tips. I now realize it was in my mother’s kitchen that I grew into the woman I am, where I learned the things that are most important in life.

Apples Everywhere

The Apple Quake is my all-time favorite cake, topped with my most favorite frosting. In the 1950’s everybody knew somebody that had fruit trees. It seems most people in today’s busy world forego fruit trees when they plan their landscaping. Without the fruit trees busy people don’t need to feel guilty because they have left the fruit rotting on the ground unwanted and unused.

Buy Local

I am so glad to see a slow but growing movement in this country to bring fresh unprocessed foods back to the American table. God bless each person that rises up and demands safe, local food sources. Read about it. Get concerned. Get involved. Demand, Fresh & Local.

 APPLE  QUAKE

• 3 eggs
• 2 cups white sugar
• 1 cup olive oil
• 2 cups all-purpose flour
• 2 to 3 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 to 2 Tb. vanilla
• 5 green apples, washed but unpeeled
• 1/2 cup walnuts

Directions:

In a large bowl combine eggs, sugar, olive oil and vanilla with a mixer.

In a separate bowl combine flour, cinnamon, soda, and salt; when well blended add to the egg mixture. Lastly, add walnuts to the cake mix and blend together gently. Spread the thinly sliced apples over the bottom of the greased glass baking dish.  Pour batter over the apples.  Batter will be very thick. Place the batter into the sides and corners first, and then into the center. Let the batter sit for about five minutes to make sure that the batter is evenly distributed before placing it in the pre-heated oven. Bake: in a 350 degree oven for 1 hour. Remove from oven and cool thoroughly. Frost: generously with cream cheese frosting. Refrigerate: left overs.

MOM’S  CREAM  CHEESE  FROSTING

• 8 oz. softened cream cheese
• 2 1/2 cups sifted powdered sugar
• 1/2 cup softened salted butter
• 1 to 2 Tbs. (or more) lemon juice to taste

In a medium bowl cream together the cream cheese and butter until smooth. Mix in lemon juice, gradually stir in powdered sugar, beat until smooth. Frost cake.

Somewhat Vague

The measurements for cinnamon, vanilla, and even the lemon juice for the frosting are somewhat vague, I admit, but there is a lesson here. LIFE LESSON: As my mother would say, “be generous”,  especially if you like a particular flavor.  I think that is wise.  If you like something-always be generous in its use.  When you believe in a cause, give generously of your time. If you love someone, give generously of your kindness and respect. If you are dedicated to a project then generously donate your money. What you love and believe in deserves your generous contribution of time, energy, and yes, even money.

**The name Apple Quake came from my young pronunciation of cake. Cake, quake–get it?