Showing posts with label Mother. Show all posts
Showing posts with label Mother. Show all posts

Wednesday, February 5, 2020

THE STANDARD OF PERFECTION


Dorothy Portfors (Walrath Dobson)
As I was baking the oatmeal cookies (see previous post), I couldn’t help but think of my mother. She (meaning her ghost, because she's been gone these 20+ years) often accompanies me on my day, especially when I’m alone. Mother worked with such precision. I can see her now, meticulously pushing cookie dough off a teaspoon, each little mound the same size as the others. She disapproved of my haphazard method. “The cookies must be the same size or they won’t bake evenly,” she instructs, and so I try harder, but I can’t make mine uniform even with a cookie scoop!

Whatever Mother undertook to do – baking, sewing, embroidering, crocheting, making Christmas ornaments, even writing a letter – she did it with precision and took pride in the work of her hands. Where did this come from? Well, I have it on good authority – Mother’s – that it was not from her mother. She might have learned first lessons at Grandma’s knee, but she was mostly self-taught in the rural home arts, and she simply had a talent for working with her hands – an innate sense of uniformity. And – her hands did what her eyes told them to do.
Freshly-baked cookies, not uniform in size

My parents did the best they could to teach me things, but you know, talent has something to do with it. I’m neither the musician my dad was nor the seamstress my mother was. At some point, practice just doesn’t make perfect.

Don’t get me wrong. I’m not a sloppy worker. And I do try. I just don’t have Mother’s talent for precision. What Mother could do quickly and easily, I have to work at. But – in my world, it doesn’t really matter. The dolls never complain if a garment is a bit askew, and Mike doesn’t complain if the cookies lack uniformity as long as there are cookies – though he did mention that the one he ate this morning was rather large.

But -- whatever I'm doing, that old standard of perfection still stands beside me. KW

Wednesday, April 10, 2019

OATMEAL COOKIES


It’s a beautiful day – at least right now – but more rain is in the forecast for tonight, tomorrow, the next day, etc. Mike is off on his bicycle right now, fearing that this may be the only chance for a while.

A fellow blogger reports that her muse went away because nothing is happening, and I can relate. Our days are very routine. Even the work in my little sewing room is “nothing to write home about,” though I am having some fun. I’ve compiled as many patterns for 18-inch doll skirts as I can find, and I’m pairing fabrics and trims to follow-through on some long-cherished, simple ideas. There’s something to be said for simple, uncomplicated projects. And besides, I need to use up some fabric from my stash so that I can buy more. (I can hear Jo-Ann calling me clear out here.)

Occasionally, I bake a loaf of banana bread or a batch of cookies. Mike says I’m a cookie-baking machine, but I hardly think so. Still, I’ve baked cookies since I was 10 or 12. Back in the day, my grandfather complained to my mother: “She always bakes those ones with the chocolate in them, and they leave a bad taste in my mouth.” So, I had to alternate chocolate chips with something else. I think he liked oatmeal cookies.

But in my opinion, homemade oatmeal cookies have a tendency to be dry, dense, and tasteless. I thought maybe I was the only one who thought so, but the other day a friend said the same thing. The last oatmeal cookies I made, Mike fed to Bess, and I had to agree they weren’t flavorful.

I’ve only had one oatmeal cookie recipe I thought was worth anything, and it’s one Mother brought to me many years ago. To this day, I don’t know what prompted her to hand me that recipe, but if it was because she thought it was tasty, she was right. Unfortunately, when I went to my old recipe box, I couldn’t find that recipe, and I was disappointed for the loss. And then I remembered – I have Mother’s recipe box – and sure enough! There it was! I celebrated by baking a batch.

Here’s the recipe:

Oatmeal Cookies
(Originally from the Lewiston Tribune – many years ago)
Cream together:
1 cup butter or margarine
1 cup white sugar
1 cup brown sugar
Add: 2 eggs well beaten
1 ½ cup flour
1 t salt
1 t soda
1 cup minute oats
1 cup nuts (I used half nuts and half raisins.)
1 t (or more) vanilla
Refrigerate dough 2-4 hours or overnight before baking. Drop by teaspoon (I use a 1 ½ inch scoop) on lightly greased cookie sheet (I use parchment paper). Bake at 350 for 10 minutes. Leave on sheet 5 minutes before removing to cooling rack.

These are flat cookies – even on the lacy side. And while the recipe says to refrigerate, I didn’t – the need for instant gratification, you know -- and they turned out fine. KW