“Mom, can you pass me the paring knife and the cutting board?”
I look up from my recipe box, the hand-inked index cards stained with sauce and spices and god knows what else. Crumbs have found their way into the corners. I’ve been thumbing through them and can’t find “the best apple pie you’ve ever tasted”, which has a couple of secret and unexpected ingredients. For the life of me, I can’t remember what they are.
I pass my daughter the sharp knife and watch her begin to peel an apple expertly in one long red ribbon. “Don’t worry, mom, we can wing it.” And so we do. My son approximates the flour and butter and chooses to cut the pastry together with his fingertips, pressing it into the glass pie dish and fluting it up the sides. The result is artisanal, but lovely. Certainly uneven, thicker in some places than others. Definitely homemade.
Next, my daughter lights the stove, and I pull down the non-stick sauté pan. We dump her apple slices in with some sugar and butter. Next she adds a sprinkle of cinnamon and goes to stand in front of the spice rack, studying them for possible inclusion. “Ooh, what about nutmeg and a little ginger?” she looks at me excitedly, but she’s not really asking. She trusts her instincts. “Go for it,” I encourage her. As she’s picking out the jars, she turns one around and grabs it enthusiastically. “Cardamom.”
“Are you sure about that?” My son is doubtful. He knows it as a spice we use in Indian dishes, but my daughter reassures him that “it’s super versatile. You’ll see.” She adds her spices and a generous glug of vanilla extract. Things are starting to smell wonderful at this point and the apples are softening, the sugar caramelizing, so we spoon them into the crust and pop the ad hoc pie into the oven.
While it’s baking, we sit at the counter and chat. We’re surrounded by bits of flour and salt and sugar and bowls smeared with creamed butter, wooden spoons, a sharp knife. The cat jumps up and dips her paw into the bowl with authority and begins to meticulously lick her paw. I have a strong urge to scat her away, point out the mess we’ve made, and ask for help cleaning it all up. But it doesn’t seem so important. The mess can wait. I let it go and tune back in to the moment.
My son is explaining something about a movie he wants to make, which takes place in Berlin, and is asking my daughter if she would like to star in it as an American spy who’s infiltrated a ring of German spies. “Ya, natürlich,” she responds. She’s been studying German and it suits her. Then they both giggle in a way that makes them seem so much younger than their twelve and thirteen years. I reach over and tuck a stray strand of hair behind my son’s ear. He lets me, even smiles, and I feel such a swelling of gratitude for them both, for this life, for all they’ve taught me.
The moment passes. But there is pie, bubbling and crusting in the oven and its essence is something we don’t need a recipe for.