Tag Archives: pralines

December 2024: Melancholy, Memories, and Marcescence

Melancholy

I debated about even using the word “melancholy.” It’s a good word, but it might exaggerate my actual emotional state. Still, the word is mostly accurate for me on this cold bright Winter Solstice.* Ever since my parents died decades ago, I have had a complicated relationship with Christmas (see Humbug, Maybe from December 2012). I remain agnostic about many things in this life. However, I still love holiday festivities with my family and my friends. Through the holiday season, I continue to listen hour after hour to Christmas music (the carols of The Boston Camerata are some of my particular favorites). I remember being a small child singing carols in my bedroom in Detroit. Even then, I thought about the great promise of the words, “peace on earth, goodwill to men.” I still believe, or hope these words even now, although I would change “men” to “all.”

My three quarters of a century’s worth of years are weighing on me somewhat now. This seems especially true because two work friends died this year and family and friends are facing health issues. Another thing: I dread the coming of the next Trump regime. As one of my loved ones has said, “It’s going to be a sh**storm.” It looks to me like the storm is already here and Inauguration Day is still almost a month away. On January 20, 2025, I plan on remembering the words and actions of Dr. Martin Luther King, Jr. and, weather permitting, joining in the National Day of Service by clearing out invasive plants at Hillside Park. I am a proponent of freedom of speech, diversity, equity, and inclusion–also, and perhaps more fundamentally, of civility and kindness. This does not mean I am always civil and kind: these are my goals. I am downcast by the ugliness and hatred I see and hear announced from so many quarters. Now, sometimes, I find it a little harder to get out of bed in the morning. Sometimes, I feel the tears behind my eyes. Sometimes, I feel as old as I now look. However, my dear ones (my husband, my family, and my friends) and I are of a like mind. We will hope and not despair and work together to save ourselves and our country.

Martin Luther King, Jr. Memorial

Martin Luther King, Jr. Memorial, Washington, D.C.

Memories

Now that I have started thinking of winters and Christmases past, the wisps of melancholy around me are disappearing. Disappearing in a mental jumble of snow, sleds, skates, pralines, gingerbread, trees, and light. Below are Just a few  of the memories crowding my mind:

  • Christmas at my Grandma Jose’s with all the cousins back when we all lived in Detroit. I loved her little round Christmas tree with all the lights.
  • Snow in the winter–every winter–with all the wet gloves, boots, and pants dripping in the tub
  • Heading down the Pennsylvania Turnpike during a snowstorm for Dan and Jeanne’s wedding
  • Finishing college exams, exhausted, but heading home for rest and comfort
  • Back in Page, Arizona, every classroom had a Christmas tree from the Kaibab National Forest
  • Making gingerbread people with Laura in Salt Lake City; Laura’s were stylish, mine were barely hominid
  • Sewing Christmas clothes and toys for our children (even though I couldn’t sew)
  • Making our own holiday traditions with our children: chile verde, spring rolls, or pupusas for Christmas!

So many good memories, I think it will take me days to revisit them all in my head.  That’s one of the good things about having so many years under my belt now.

Kaibab ponderosas

Kaibab ponderosas–our classroom trees were not so large

Marcescence

Last year I learned a new word to describe a natural phenomenon I have noticed throughout my life. The word is marcescence. This phenomenon is when some deciduous trees (such as oaks and beeches) retain some leaves on their branches into the winter and early spring. Note: For more information about this, see “Marcescence and the Legend of the Evergreens” by Alonso Abugattas.

marcescent leaves, Theodore Roosevelt Island, January 2022

Thinking of winter leaves takes me back to more happy winter scenes: Michigan winters with lots of oak leaves hanging on amid the snow and Theodore Roosevelt Island, my refuge during the pandemic, when we all tried to hang on. I believe the leaves below are from a tiny beech tree on the island that I love (and have photographed several times).

I am trying to be like this marcescent beech. I am holding on for spring and for better times.

Happy Holidays!

marcescent beech leaves, Theodore Roosevelt Island, February 2021


* Yet again I missed my self-imposed deadline, Now, one day after the Winter Solstice, we are turning toward the light.

New Orleans Pralines

I started the compilation of family recipes about six years ago.  It’s not finished, but I do manage to keep transferring the document file from one computer to the next. The objectives of this particular project were three-fold: divest myself of my battered gray file box with its motley collection of scraps of stained and faded recipes, share favorite recipes with my family, and finally, satisfy my apparently unquenchable need to organize.

Currently the recipe compilation is 22 pages long.  I finally tossed out the greasy old file box (circa 1970s), but I have noticed that I still can’t bear to throw away many of the scraps of paper.  I’m going to try again to do so today and also share a couple of recipes with you.  I’m leading off with my mother’s New Orleans Pralines.

Just two weeks ago, I braved possible interference by TSA officers to take a batch of pralines on the plane with us to the annual family meeting.  Of the many, more typical, holiday treats we enjoyed as kids (e.g., pecan pie, pumpkin pie, mince pie), the most iconic for us were my mom’s pralines.  Even then in our childhoods—long ago now—pralines seemed like a slightly unusual treat.  What I am telling you is, if you are not afraid of hot bubbling sugar and butter, my mom’s pralines are quick, easy, delicious, and the cook gets accolades she hardly deserves for the amount of work she puts in.  Here’s the recipe:

New Orleans Pralines
2C. firmly packed brown sugar
½ C. water
2 C. pecan nut meats
1/3 C. butter or margarine

Combine sugar, water, and butter.

Cook slowly stirring constantly until mixture boils
Add nutmeats
Boil slowly, stirring constantly, to 246° F (firm ball stage)
Remove from heat.
Drop by tablespoons on waxed paper, making patties 3” in diameter.

My notes: I think we had a candy thermometer and I also have used a tall glass of water to test the firm ball stage, but basically, you can tell the candy is done when the mixture begins to change from a glossy to a matte look and to thicken just slightly.  Then you have to quickly spoon the mixture onto the waxed paper.  If you start to drop the spoonfuls too soon, you will know because the candy doesn’t immediately start to set up. If you wait too long, the mixture could harden in the pan.  If you wait just a little too long, the last few candies might have a dull consistency, but everyone enjoys those just the same.

My take away: Apparently pralines resonate with many people.  I conclude that because when I typed in “pralines” in the Google search box two minutes ago, there were 784,000 hits in 0.27 seconds.  Well, I love pecans, brown sugar, and butter as much as the next person, but it’s channeling my mother that makes these treats so tasty to me. About cooking and life in general, I learned many things from my mother. I learned how to cook, then peel, and oil the warm potatoes to get just the right consistency for the potato salad, I  learned how to roll out pie dough, how to make smooth turkey gravy, and, of course, conjure up the pralines. What I really learned—reflecting years later—was more significant: Good work requires close concentration and a deft hand. Don’t make a big deal out of things. Keep your work surfaces uncluttered (I struggle with this). Be generous.

Bonus: In the residual pile of my mother’s recipes, I found a copy of my great aunt’s butterscotch pie written in her own hand, I am guessing at least 60 or 70 years ago.  You can see it below.  Now, I’m going to warm up a plate of leftover turkey, dressing, gravy, squash, and cranberry relish.  I lift my fork to us all and our happy memories. Happy Thanksgiving.

butterscotch pie#1

 

butterscotch pie#2