GOTV for Obama in Alexandria, VA


Door hanger hung by the pumpkin for change!


The scene where I picked up my marching orders.

Today I spent a couple of hours hoofing it around Alexandria, leaving hangers on doors. Today’s hangers were all about letting people know where their polling place will be and what to do in the event that you’re not on the rolls when you show up to vote. By pure happenstance, I was dispatched to work out of the house of a Virginia State Delegate, David Englin. Having learned the route there and home, I’ll likely return to the same spot for tomorrow’s late-afternoon and evening poll support work. For which I will be baking cookies, brewing coffee, loading up the car with chairs and umbrellas, and just generally preparing to be cheerful.

I can’t remember being so excited about an election since we were the Clinton youth vote. It’s funny to look back and see how increased youth turnout (and Ross Perot) were credited with handing Clinton that win, and how later elections just didn’t measure up. We’re hearing all the same rhetoric about young people voting and seeing all kinds of evidence of increased campaign participation. At the same time, I spoke just this weekend with a woman who was part of the youth vote for Truman, and volunteered as a poll watcher in Philadelphia while in college. I expect that the first time you vote for president is the time that defines you, but we of Clinton youth vote have been stepping up and doing our part in this cycle as well. I’d hazard a guess that a lot of the folks I’m seeing out volunteering were Kennedy youth voters in their time, too.

Maybe after tomorrow, though, we’ll all just be part of the Obama vote. It’s not often that you get a chance to be involved in something you’ve waited your whole life for, and that’s exciting. I, for one, was confident I’d live to see the day the U.S. elected a black president. I just didn’t expect to be this young.

GOTV for Obama in Alexandria, VA

food : Italian almond tart

For the first time this year I attended my alma mater’s annual local potluck dinner. I signed up to bring a dessert, as I’m always glad to have an opportunity to make a pie or tart when there are others available to eat most of it! This time I chose to make an Italian Almond Tart, a recipe I’ve made a few times before and was confident in. Also, I’d picked up some homemade blackberry jam from the folks at Harris Orchards, and I was eager to put it to good use.

The nice thing about this tart is that it’s quite easy to make, but guests assume it was complicated because it looks so professional when it’s done. I highly recommend it for when you want to impress people! The trickiest aspect of the recipe is making the tart shell dough. As with all pie crusts, the tricks are to (1) use very cold butter, preferably some that’s been kept in the freezer; (2) use very cold water, preferably some that’s been chilled in the freezer; (3) handle the dough as little as possible, for which I recommend making it in a food processor; and (4) chill it thoroughly before rolling it out and again before it goes in the oven, which will both help you add as little extra flour as possible in the rolling and keep it nice and flaky. The dough recipe for this tart is quite sticky, with the egg yolk and vanilla, so judicious chilling helps a lot.

The tart shell is prepared by half baking it, which means you line it with tinfoil, weight the bottom with rice or dry beans or little ceramic beads, and then cook it at 375F for 20 to 30 minutes, until the crust is golden and the dough is no longer wet. Once the tart shell is rolled out and baking, the rest couldn’t be easier.

Step 1: mis en place.

Sugar, flour, butter, eggs, almond paste.

Step 2: cream the butter, beat in almond paste chunks [note: almond paste is not the same as marzipan, the ratio of almonds to sugar is higher], beat in eggs, mix in sugar and flour.

Nice and smooth.

Step 3: when the tart shell is done — this one actually could have used another 5 to 10 minutes, as it’s still a little wet — spread the jam in the bottom.

Blackberry jam ready to go.

Your shell will then look like this:

Having the shell a bit warm will help spread the jam.

Step 4: spoon the filling evenly into the shell, trying not to push the jam too far up on the sides; pushing out from the middle will cause a lot of overflow.

Work quickly to keep the filling from melting too much.

Step 5: sprinkle the almonds on top and bake.

Nice and even.

Step 6: bake at 350F 30 to 40 minutes, then let it cool on a rack overnight to firm up, then slide it onto a plate and chill in the fridge or serve; this one could have again been baked about 5 minutes longer, but I was on my way out the door to something else so I didn’t make time for that.

The tart will have risen and will collapse a bit as it cools.

Finally, enjoy! Do I need to say that there were no leftovers?

food : Italian almond tart

food : canning applesauce


Applesauce!

In order to preserve for future use the 30 pounds of apples acquired on our first apple-picking expedition, I chose to make applesauce. As with the apple pie filling, I used a mix of Stayman, Braeburn, and Empire. I used a recipe that called for 1.5 pounds of apples, 1 tbsp. of lemon juice, and 2 tbsp. of sugar per pint. I used about 1/3 cup of sugar for the whole batch, and mashed the cooked apples with a potato masher until uniformly chunky. Then 25 minutes in the hot water bath and I was done. The result was a bit tart, but very tasty. We’ve eaten two of the seven pints already!

We’re planning another trip to the farm, and I’m thinking I’ll make some applesauce mixes the next time. Maybe rhubarb (I have a lot of that diced in the freezer) or cranberry. I can’t find a cranberry applesauce recipe I like, but I’m thinking of just adding a cup of fresh cranberries to the whole batch and seeing how that works out. I’m also considering making apple chutney or something along those lines. We’ll see how many apples I end up needing to make something with. Regardless, the pints and half-pints are much easier to process, and I think I’ll stick with that size until I get a more authentic canning setup (I’m currently using a stockpot and a steamer tray).

food : canning applesauce