If you are reading this it means you are either remodeling the kitchen (and thus gutting it to the studs) or you are tearing down the house (or a tornado finally took it out) and you found this letter in the pile of rubble. Either way, a warm hello from the year 2016.
|The red-roofed four-square house in autumn.|
We don’t know who built the house. It is said a log cabin sat on the site first. A rock foundation remains from some other original structure and there is another foundation built around that. Here’s what we do know: Milton and Ardis Sander lived in it for about 50 years, until 1970. They raised their kids here, including a son who moved to the West coast and became a big executive at Apple computers. (Do they still make MacBook laptops and iPads and iPhones in whatever year it is when you are reading this?) When the house was built it did not have a kitchen or a bathroom. I don't think it had indoor plumbing at all. The section of the house where you found this “time capsule” was built later, a one-story, flat-roofed rectangle addition that included a small bathroom and a kitchen in an uncommon reverse L-shape layout. Before getting a real kitchen the cooking was done on a wood-fired stove in the dining room; evidence of the chimney and stovepipe connection is still visible. We don’t know what the first kitchen looked like, but Milton and Ardis remodeled it in what appears to have been the 1950s. They painted the walls mint green, the color of young caterpillars. They chose a tortoise-shell-pattern of green and yellow linoleum for their floor. Not the most appetizing of hues for a room that is meant for cooking. Fortunately trends and tastes and flooring choices evolve—even improve—with the years.
|The kitchen right before its demolition|
|Our "retro" kitchen, prepared for take down.|
Milton and Ardis eventually grew too old to maintain the farmhouse so they moved into town, then into a nursing home until they eventually moved on to the next life. They kept the farmhouse, renting it out for several years, but as soon as young Doug Seyb graduated from college in 1977, he bought the house and moved in. Doug grew up next door (the definition of next door being a quarter mile down the gravel road), where his grandfather, then father, and then Doug and his brother, and then his nephew, all farmed the land. When I met Doug, the Seybs had owned and farmed these 1,000 acres of corn, soybeans and cattle for over 100 years, thus being granted Century Farm status. Maybe, as you read this, it is still owned by Seyb descendants. I wonder if there could be a Two Century Farm status designated in the future.
|Doug sitting among the shooting stars.|
By the time you discover this letter, Doug and I will have passed on. Doug wants to be cremated and have his ashes spread on this “Shooting Star Hill,” as he calls it. So if you follow the fencerow to the north and turn west at the row of cedar trees (farmers don’t say right or left, they give you compass points), you will eventually come to that wildflower patch. Surely those shooting stars will no longer be so delicate with Doug’s DNA thrown into the soil mix. He was a fit and lean man, a rock climber, kayaker and marathon runner. With all that muscle transferred into the ground as fertilizer, those flowers might be as strong and tall as the trees by now.
When I met Doug he had already lived in the house for 40 years. I don’t think I ever knew anyone else who lived in one place that long. He had lived here at least 20 years before updating the kitchen. He put on a new roof over it (one can only resurface with tar paper so many times.) He raised and angled the roofline as high as the second-floor windows would allow. He then painted the kitchen walls white, the cabinets bright yellow, the door trim burgundy and created a chili pepper theme. Even the light switch was painted with peppers. Alas, Ardis’s tortoise shell linoleum floor remained.
|This is what a pork tenderloin|
looks like. Pounded & fried and
as big as dinner plate.
This kitchen got a much-needed renovation in April of 2016, which is why we were able to place this letter in the wall.
|The current state of the kitchen as|
I write this letter to you, when there is still
time to place the time capsule in the wall.
Still, the house—the way he had it set up, dust and all—was charming, warm and inviting. You could feel the good energy, the solid bones, the happy spirits permeating the layers of wallpaper and plaster.
|Our kitchen table has a temporary home in the dining room during construction.|
|This is me in my old house, where I|
could open my oven all the way.
|Doug's key lime pie|
I wonder what your lives will be like in this kitchen—in your new kitchen. Will you find this note twenty years from now or 50? Or more? Will you be able to read my cursive handwriting? Do they still teach that in schools or has it been relegated to history like hieroglyphics? What will your world be like? Will there still be fighting in the Middle East? Will terrorist attacks have become an everyday thing? Will everyone be armed? With nuclear weapons? Will there still be 4-H and county fairs? How will farming be done? Will tractors be high-speed hovercrafts? Will GMOs and fertilizers and pesticides have caused genes to mutate beyond repair? Will water still be drinkable? Surely there won’t be newspapers in print, but will there still be Facebook and Twitter? Or will you laugh at what we call social media and call it obsolete? Maybe you won’t even have internet, rather something more advanced, something solar powered, maybe telepathically connected with other planets. Whatever it is will surely be an improvement over the painfully slow information pipeline we have today. (One thing I guarantee, Windstream Communications will have ceased to exist. God willing.) The way the world is going we aren’t doing the best job for you and for future generations. I wish we could do better, be more mindful of those who will follow us when we are gone. Still, we manage. In spite of ourselves, our oddities and our imperfections at being human, we are doing our part to keep the species going.
|It was a bittersweet day when we said goodbye to the old cabinets.|
|Maybellene in her favorite sleeping place.|
We still need to find a new warm spot for her.
Doug and I don’t have grandkids to become nostalgic over our kitchen when you gut it. It is your kitchen now. You have to make room for your own houseguests, your own meals and memories, your own choice of flooring. But you have to admit, our neutral-toned, linen-pattern flooring is (or was) very tasteful. I hope it doesn’t look too dated, too “period,” by the time you decide to rip it out. It will have served us well, worn down from the traffic and mud of farm boots and dog paws. I will have spent many days, hopefully years, scrubbing it, cleaning up everything from coffee to ketchup to the colostrum replacement Doug mixes up to bottle feed baby calves, and surely plenty of pie crumbs.
|Beth and Doug at Camp Doug|
Now, please, go make some pie!
With love and gratitude,
Beth and Doug
|One of the many apple pies made in our old kitchen. |
We look forward to baking many more
in the new and improved kitchen!
CRUST (Basic Pie Dough for double-crust pie)
2-1/2 cups flour (white all-purpose) (Plus extra flour for rolling dough)
1/2 cup butter, chilled
1/2 cup vegetable shortening (or skip this and use all butter)
1/2 teaspoon salt
Ice water (fill one cup but use only enough to moisten dough)
In a deep bowl, work the butter and shortening into the flour with your hands until you have a lumpy consistency (you want to leave mixed nut-size chunks of butter which will give you a flaky crust.) Add ice water a little at a time, sort of “fluffing” the flour. Keep your movements light, as if you are tossing dressing into a salad with your hands. When the dough feels moistened enough, do a “squeeze test” and when it holds together you’re done. Do not overwork the dough! You are not kneading it like bread. It takes very little time and you’ll be tempted to keep touching it, but don’t! Now divide the dough in two, form each half into a disk shape and roll flat and thin (thin enough to where you could start to see the table through the dough) then fit your pie dish. Sprinkle flour under and on top of your dough, and keep rolling surface and pin free from gunk to keep dough from sticking. Trim excess dough to about 1 inch from the dish edge with a scissors, leaving enough extra hanging over the edge for crimping later.
7 to 10 large Granny Smith apples, peeled (see tip below)
1/2 tsp salt (you’ll sprinkle this on so don’t worry about precise amount)
1 to 2 tsp cinnamon (use however much you like, but remember it’s a powerful spice)
3/4 cup sugar (more or less, depending on your taste, tartness of apples, and number of apples)
4 tbsp flour (to thicken the filling)
1 tbsp butter, to pat on top of filling
1 beaten egg, to brush on top crust
The pie is “assembled” in two layers, which is not only a nice shortcut, it saves you from having to wash an extra bowl!
1. Prepare the Basic Pie Dough for a double-crust pie.
2. Prepare the Filling: Slice half of the peeled apples directly into the pie, arranging and pressing down gently to remove extra space between slices. Fill the dish enough so you don’t see through the first layer to the bottom crust.
3. Cover with half of salt, cinnamon, sugar, and flour.
4. Slice the remaining apples into the pie, arranging and pressing down gently on top of first layer, and cover with second half of ingredients.
5. Add a pat of butter on top, then cover with the top crust.
6. Trim the edges with a scissors, leaving about 1 to 2 inches overhang, and then roll the top and bottom crust together underhand so that it’s sealed and sits on the rim of your pie plate.
7. Crimp the edge with your fingers or a fork, then brush with a beaten egg. (The egg gives the pie a nice golden-brown shine. Do be careful not to let egg pool in crevices. You will use about half an egg per pie.)
8. Use a knife to poke vent holes in the top (get creative here with a pattern), then bake at 425 degrees for 15 to 20 minutes to set and brown the crust.
9. Turn oven down to 375 degrees and bake for another 30 to 40 minutes, until juice bubbles. Keep an eye on it as it bakes. If it gets too dark, turn down the temperature.
10. To be sure it’s done, poke with a knife through the vent holes to make sure apples have softened. Do not overbake or apples will turn mushy.
VARIETY IS THE SPICE OF LIFE…AND PIE: It’s okay to use a variety of apples. Try Braeburn and Royal Gala. I don’t use Fuji (they are too juicy) or Red Delicious (they have no taste). Tart apples work best for pie. The number of apples you use will depend on the size of apple and the size of pie dish, but the general amount is about 3 pounds per 10-inch pie.
BETH’S TIP: Slicing your apples too thick will mean your pie takes longer to bake. But slicing them too thin will translate in filling that’s like applesauce. I don’t like to suggest numbers, but think 1/4 inch thick. Also, keeping your slices a consistent size will help the pie bake more evenly.
Don’t worry about your apples turning brown. I mean, think about it: what color is cinnamon? Exactly! No one will ever know.