Monday Morning Musings
I’ve been immersed in my World of the American Revolution. The wonderful members of the editorial staff at ABC-CLIO have selected over one hundred images for the book. It’s been my job to go through them, and if I approve them, then to write captions for the images. This has taken longer than I expected it would because I’ve had to research most of the images selected, as well as go back to the entries to determine if the images work or not.
And then. . . well, there’s the copyedited manuscript itself, which is sitting in files on my computer desktop making me feel guilty because I need to finish going through it. Ahem. Yes, getting to it. Now. Soon.
So I apologize for not reading or responding to many other blogs for the past week or so. I’ve tried to respond to comments, but I’m behind on that, too.
Meanwhile, I’ve been thinking about the word “escape.” The word is derived from the Latin and then French meaning to literally get out of or from one’s cape or mantel. Of course, the word came to have a broader meaning, one escapes from slavery, from an unhappy home, or even from day-to-day drudgery.
On Passover, we tell the story of how the Jews escaped slavery in Egypt. Even today, people are enslaved and try to escape.
Before the abolition of slavery in the United States, which occurred only after a Civil War and then the ratification of the Thirteenth Amendment, enslaved men and women desperately sought their freedom. Aided by other African-Americans, both free and slave, as well as white citizens who were opposed to slavery, they struggled to find a means of escape. Slaves escaped in a variety of ways. One of the most creative methods was that used by Henry Box Brown (c.1815-1889), who escaped, you guessed it, in a box. Brown was a skilled worker who worked in a tobacco factory in Richmond, VA. He managed to save enough money to rent a house for his wife and family. Nonetheless, he and his family were still slaves, and in 1848, his wife’s master decided to sell her and their children. With no reason to remain in Richmond, Brown decided to escape with the help of a free black dentist and a white shoemaker and other abolitionists. The men sealed him in a box and shipped the box to Philadelphia, where after twenty-six hours, he arrived at the Philadelphia Antislavery Society. Although some abolitionists felt Brown should keep his story a secret, he did not. Brown lectured and reenacted his escape in a box before audiences. When the new Fugitive Slave Act made it too dangerous for him to remain in the United States, he fled to England where he performed as a “mesmerist” with his new wife Jane. He returned to the US in 1875 with Jane and their daughter Annie, with a magic shows, as well as his original box performances.
Fortunately, my loved ones and I have never had to escape the horrors of captivity in any form. My escapes have been mundane, merely brief respites from work and day-to-day life. We all want to take breaks when—and if—we can.
This past weekend, I took a brief work break, and my husband and I escaped for a few hours to a local winery. It was a glorious, spring day. The air was warm, the sun was shining, and the grass was green with that unique young green of springtime. And so we sat with the sun gently bathing us in a warm glow, and we drank wine, ate cheese, and talked. Sometimes, fortunately, escape is that simple.
“ Almost everything will work again if you unplug it for a few minutes, including you.”
Wine and sunshine!
Several weeks ago, as the snow fell once again, and it seemed spring would never come, I made a delicious fruit crisp with rhubarb, strawberries, and blackberries. It was my attempt to escape winter by conjuring sunshine and warmth through the ripe fruits of spring and summer. I love the tartness of the rhubarb combined with the berries. You could use any fruit though, or mix different berries. When I make it with apples, I add a little bit of cider to the apples, so that the crisp doesn’t get too dry. You can reduce the butter some, although honestly, when I’ve tried it that way, it’s simply not as good. I do like the mix of whole wheat and white flour though, which gives it a sort of nutty taste. Of course, you could add nuts, as well. The goal is to end up with a dessert that is full of sweet bubbly fruit and crunchy “crisp,” but it is not the type of baking that has to be precise. I forgot to take a photo of the crisp until after I had started eating it. (Reason #52, Why I don’t actually write a food blog.)
Pretending It’s Spring Strawberry-Rhubarb-Blackberry Crisp
Approximately 4 cups of Fruit, sliced or chopped
Sugar, to taste
I added about ½ tsp. of nutmeg, along with some orange zest and juice.
Allow the fruit to sit, sugared for about ½ hour or so until juice is released.
Combine 1 cup oats, ¾ cup brown sugar, ¾ cup flour (I used half whole wheat and half white), 7-8 tablespoons of butter, 1 tsp. cinnamon. Melt butter and combine it with the other ingredients until crumbly.
Sprinkle half the crumbs in a greased 8-inch pan. Pour fruit on top. Top with the rest of the crumbs. Bake for about 35 minutes at 350° until bubbly and brown, depending on the type of fruit, it may take a bit longer. Serve as is, or top with ice cream. (Butter pecan is good, just sayin’.) Bite into it and enjoy the taste of spring and summer.