We gather together to ask the Lord’s blessing

This has been a hard week for me, and for people I love. For example, I have a dearly loved family member who is transgender and gets life-saving medication with their coverage through the ACA. For them, the current president-elect is an existential threat to their life. And other than my support, I don’t know how to help.

I find that one of my usual consolations – my friends on social media – is full of pain. And I need solace, and to remember the good things in the world.

I'm proud of my church for working to do good in the world!
I’m proud of my church for working to do good in the world!

One of those good things is coming tomorrow! The seventeenth (I think) annual Mocksgiving is tomorrow! I took today off work to bake (and tend to my schooless Thane – Grey is at a church field trip to the Heifer Farm.)

Anyway, I always miss “you guys” on Mocksgiving prep day. I talk to you a lot in my head – but this day especially. As a complete distraction from weightier concerns, I’m going to live-blog my prep for the 31 adults and 20 children who will come to my house in fellowship to be served tomorrow.

Stuffed Squash (with opportunities for garlic, butter, bacon & cheese)
This is a new recipe to Mocksgiving. Part of being a CSA member is defensive recipe gathering. I found this one last year, and blessed my lucky stars!

Recipe & project plan
Recipe & project plan

My cooking got an early start this morning because I had to drop Grey off for church. I’m not a morning person. Usually I’d start my day off at like 9 or 10. I started this one at the appalling hour of 7. (Shudders). I have a complex schedule today, mostly because this is the only time in a one month period I can actually get my hair cut, so I need to get a bunch done before the haircut, but nothing that needs tending between noon and two. So I usually start with bread, but not today.

Instead, I began with the squash. My plan is to adjust the recipe to twice-bake the squash instead. I baked it with butter and garlic. I’ll wait for it to cool completely then prepare the filling. (Mmmmmm bacon…. although I’ll probably make one vegetarian instead.) Then I’ll stick it back in the oven to warm tomorrow while the turkey is resting. It should be noted that pretty much all my cooking prep during Mocksgiving relies on an enclosed porch and cold overnight temperatures to double as a poor person’s ‘fridge.

Pies
Squash cooking, I turned my hand towards pies. Now I am caught on the horns of a pie dilemma. I have three different pie crust recipes at my disposal:

Butter & Vodka
This has been popular lately. It has the advantage of reducing the water content of the pastry (the vodka burns off). It tasted pretty good. It’s reasonably flaky. It’s a pain in the butt to make the starter for. And it’s moderately finicky to work with. Basically – I use this recipe when I have to but it’s my last choice.

Lard
This stuff is like a dream. It’s super easy to work with. It’s delicious. It’s flaky. It is the ideal, ultimate pie shortening. It’s also, um, not vegetarian. Not even a little. Nor is it friendly for anyone with religious based dietary restraints. (See also: bacon). So if I’m making pies for my own consumption, I’ll use this 100% of the time. But by my count I have five vegetarians coming tomorrow, and stealthmeats in dessert is a cruel thing to do. So lard is right out.

Crisco
For many years, this was the only way I made piecrusts, using the recipe my great-grandmother had made before me. It’s a very “short” recipe (high shortening to flour ratio) making it extremely flakey and light. Then Crisco took transfats out of its recipe. I spent a few Piemases and Mocksgivings in tears, trying to understand why the pie crust I’d used for literally a hundred pies couldn’t be worked. It took me a while to figure out the correlation.

But when I went home this summer, my mom said Crisco had changed their recipe again and it was working for her. This is the idea compromise between vegetarian and pain-in-the-rearness. So I’m going to try Crisco again and see how it goes.

First up, pecan pie
First up, pecan pie

2 pm Update
Well, I got my hairs cut. They are now shorter. Mission accomplished.

My pie plate collection. Many of my standard pies have standard pie plates they get made in every year.
My pie plate collection. Many of my standard pies have standard pie plates they get made in every year.

I’ve been cooking pretty much all day. This is the depressing part. Here’s where we are…

Completed:
1 Pecan Pie (I sometimes make two)

In progress:
Twice baked squash (need to mash up the insides and add bacon and cheese)
Lemon meringue pie (fun fact – I always misspell meringue as merangue) – crust made
Bread – dough kneaded and set to first rise

Not yet started and needs to be finished today:
Blueberry pie
Monkey bread if I decide to do it. (Votes? Do y’all want me to try it, or should I use that time for “cleaning” or “sleeping”?

Lemon meringue crust - came out ok. I had to roll it twice and it was really brittle
Lemon meringue crust – came out ok. I had to roll it twice and it was really brittle

Premium pecan placer
Premium pecan placer

A mere hour or so later, I’m in a much better spot. The bread is on the second rise. The blueberry pie is about 5 minutes from done. Before cleaning up the pie stuff, I decided to make another pie. For most pies, the crust is the hardest part. My blueberry pies, for example, are made during the year when Farmer Dave brings me blueberries and kept in the freezer until pie time comes. I tried increasing the water in the starter and it’s handling much better now. I think there’s so much shortening in it, that it looks wet enough when it’s not. So that’s good!

So my bonus pie is a raspberry apple pie. I had raspberries in the freezer from this summer’s haul (not enough to make a batch of jam from alas). And this is the time of year where apples are inescapable. So we’ll see if it’s any good. No huge loss if it’s not.

The lemon meringue is left to be done. It’s the exception to the above “the filling is the easy part” rule. I have the crust ready to be filled and it didn’t shlump too much. Lemon meringue is my favorite.

I remember when I was a kid I used to be appalled at my mom’s lack of creativity in creating pie vents. Here was this amazing decoration opportunity and she just cut slits! Such lack of imagination.

Of course, now I find myself staring down a blank pie crust and wondering if slits are just traditional. I usually inscribe a pi symbol that looks like a smiley face if you see it upside down!

Time to clean up!
Time to clean up!

Well, the kitchen’s a disaster and my back hurts, but everything has been done but the lemon meringue filling. (Guess what the most pain in the rear thing is?) I’ll pull the bread in about 10 minutes. I got the squashes stuffed. I have three completed pies.

It seems patently unfair that this is the time where I need to ask that age old question… what am I going to serve my family for dinner?

Butternut or acorn, bacon or vegetarian, asiago or gruyere
Butternut or acorn, bacon or vegetarian, asiago or gruyere

You’ll be happy to hear the meringue has been meringued. It didn’t set right. I suspect some of the flour on the beaters from the bread fell in and messed up the set. I couldn’t bring myself to remake it. It will still be delicious!

I always feel sneaky when making lemon meringue pie. The yellow doesn’t come from the lemons – it comes from the egg yolks.

The yellow things in lemon meringue pie
The yellow things in lemon meringue pie

In other news, Civilization 6 has civ called Congo, and Congo has Mbuji-Mayi in it. This is a city that is famous in my family history – it’s where the language school my parents attended to learn Tshiluba is – but I’ve never seen a reference to it in any material. Ever. But it’s in this video game.

Mbuji-Mayi
Mbuji-Mayi
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