More than five years ago I was in college- actually just about finishing college. After the packed and anxious rush of my first three years, I decided to spend a semester abroad in a place I had always wanted to visit- Paris. It was in this city where I first dreamed of opening a bakery named "Bon Anniversaire" where I would combine my interest in current events and history with my love for all things baked.
I have yet to accomplish this goal but thought that 2014 would be a great year to start up online baking, reading, thinking, and eating. In honor of the city and time when I first dreamed up this little dream, I thought it only appropriate to share part of a writing assignment (about food no less) that I put together while there...
"...It's fall. At this time in Belchertown, the leaves are all changing their color and students are back in school wearing sweaters and light jackets. The town is a flurry because this weekend is the annual Belchertown Fair- the only thing that happens in Belchertown that is worth talking about. Gardeners are planting their bulbs for the spring. My mom is beginning her preparation for the fall and winter months without flowers. Right now she is planning her fall garden. It consists of pumpkins, small gourds that are so ugly they are cute, and of course mum plants too big to carry and in every fall color she can find. Fall is my favorite season because of traditions like these. This weekend in Belchertown, I would venture with my two sisters and mother to one of the surrounding towns’ many apple orchards. One in particular run by an older woman and her husband who spend the day sitting in lawn chairs next to the orchard handing out bags to eager pickers. We’d pick three bushels of Macoun apples- the type that grow to be so big you need two hands to eat their bright white flesh and when you bite into them they crack perfectly and have just the right amount of tart, sweet juice. I call them “perfect meal apples” and we use them to make as many apple pies as possible. We would spend a day this weekend making pies and discussing Jess’s wedding or what will happen for Thanksgiving, when Christmas cookie baking begins, and finally who makes the best pie. Jess’ are always the prettiest, Heather always adds lemon juice, my mom makes them to last all year as comfort food, and I, of course, claim that mine are the best. We then would wrap them in foil and plastic wrap and save them in the freezer for winter or to share with neighbors, coworkers, and pregnant or sick friends and relatives. Two or three would stay out to cool for immediate consumption. This happens every year at the same time. The Macoun apple is only available during its season in September and October. After that it can’t be found in any grocery store or farm stand. It is unique to it’s time. It’s unique to its place also. I think that is what is so wonderful about it..."
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| In Amsterdam, outside of one of the European many bakery windows where I stopped to look. |