The Reindeer Keeper

I've written before about my grandmother's skills when baking pies. Her recipes featured measurements such as a pinch-a dash-and a sprinkle. This time of year she'd be on overload making her pies. Many would be berry pies because of the abundance of wild berries in the fields surrounding the farm. From raspberries to blackberries and strawberries, berry pies were created and enjoyed one right after another. But one pie didn't contain any berries; no apples or pumpkins. The main ingredient in that pie was lemons. And on the days when she made her mouthwatering lemon meringue pies, my grandmother's  kitchen was bustling. The process began with her creating the most flaky pie crust I've ever tasted. Her pie crusts were perfect every time she made them. Every pie crust offered the same consistency, the same flavor, look and smell as previous pie crusts. She'd measure the flour, salt, water and lard together. Then divide the dough into two balls if it was a t...

I love this old glossy photo of the kitchen in my grandparents' farmhouse. I only wish it showed more. It was a big kitchen but then it had to be with the meals being cooked and breads and cookies being baked and produce from the garden being cleaned, cooked or canned. You can see how the wood stove was the focal point. That pot in the forefront was the main one used for cooking just about everything. Behind it is the tea kettle always full of water. Up on top you can see a pie cooling. It was fun watching my grandmother bake her pies. Of course the crusts never came from a box in the dairy aisle like mind do. They were mixed and kneaded and water was added along with the Crisco and flour and a dash of salt until the consistency was just so. Then the dough was shaped into balls, rolled out, and filled with apples or raisins or pumpkin or mince meat or lemon pudding eventually topped with the fluffiest meringue ever. And this was done in-between everything else she had to do. Th...