Matthew Moon checks out an antique Ford pick up
My grandson Matthew wants me to put an antique pickup truck on my Christmas list this year − “preferably red,” I say. He knows that for a long time I have coveted one these beauties.
I am not sure what I would do with it exactly, but for years I dreamed (or perhaps fantasized) about starting a business baking homemade pies and delivering them door to door in a truck like this one. What the intrigue is about this I don’t know, but every time I see a truck like this, I re-visit that vision.
I certainly don’t envision myself rolling endless rounds of pastry, cutting up apples, baking pumpkin and squash, or sorting through berries. I only envision the truck, piled high with boxes of various sweet, delicious pies, ready for me to jump into and begin my rounds. Perhaps one might see a flaw in my business plan and they would be right. But I will continue to bake pies and hold onto my fantasy of the antique red truck.
I do make a pretty good pie − apple is my specialty. I’ve been told by many that it is the best they have ever tasted. I once went to a pie tasting at our local Michelle Pies − a small business specializing in homemade pies. I tasted their apple − I think mine is better.
My specialty − Apple Crumb pie
I learned to bake from my mother. People used to say that Marion Paton is always feeding someone and they were right. The kitchen is the place where my mother and I connected best − maybe because that is where you would find her most often. Growing up on a farm with an ample supply of milk, cream and eggs, we ate dessert every night.
“Saturday mornings were designated for baking dessert to last the week − pies, cookies and milk-based desserts: custards, grape nut and Indian puddings, cream puffs filled with custard and a holiday favorite called Lemon Snow Pudding. Our favorite cookies were New England standards: snickerdoodles, chocolate chip, and peanut butter. Snickerdoodles are basically a butter cookie rolled in a mixture of cinnamon and sugar before baking; creating the characteristic cracked top when baked. The origin of snickerdoodles remains a mystery. Some claim that it has German origins; others say it has Dutch origins. I like to believe the theory that they originated in New England and are just nonsense words with no particular meaning, following a local tradition of naming cookies whimsical names like “Cry Babies,” “Jumblies,” and “Plunkets.” Excerpt from Journey Home – How a Simple Act of Kindness Led to the Creation of a Living Legacy by Bonnie Paton Moon
The kitchen was my mother’s and mine alone every Saturday morning − for hours. Sometimes, perhaps when we were getting tired of filling the counter with pies, cakes and cookies, we would get giddy. I remember one time in particular that the mixer went a little haywire throwing flour and chunks of butter all over the counter − we couldn’t stop laughing. It was really these moments of occasional, shared laughter that I loved most about this time together.
Every year that I have been married (almost 49 years now) I have made my mother’s Lemon Snow Pudding for Christmas. It was a tradition I started to honor my Mom, who used to make it every Christmas, and the special times we shared in the kitchen. It’s a simple recipe of lemon juice, sugar, beaten eggs whites in a gelatin base covered in thick, creamy custard sauce − delicious after a big holiday meal. The fact that the base is white and fluffy, reminiscent of snow, makes it the perfect Christmas treat.
Mom and me in the kitchen at Paton’s Birder Haven
This year I have decided to make my Dad’s favorite bar cookies – Date Nut Squares. I will send them to the Tucson Audubon’s Paton Center for Hummingbirds in honor of the staff and volunteers who continue to keep Wally & Marion Paton’s legacy alive and thriving. They have recently built a small nook in the kitchen, right next to the old kitchen table, where we would sit for hours watching the birds in their now famous backyard. The nook is for the volunteers to help themselves to coffee and perhaps a light refreshment while they carry out the many chores of running a world-renowned birding sanctuary.
Marion Paton’s Handwritten Recipe for Date Nut Squares −Wally Paton’s favorite
“Mom later went on to a career in the food industry, first working at Fay School in the cafeteria, then the local regional high school cafeteria; then as manager of the school lunch program in Patagonia, Arizona, until her retirement in 1990. Someone once remarked ‘Marion is always feeding someone − family, friends, strangers, animals − domestic and wild’” Excerpt from Journey Home – How a Simple Act of Kindness led to the Creation of a Living Legacy.