On Saturday my dear friend Alison’s father passed away. Took off, as his wife, Carol, put it in her blog about Mike’s final days. Mike Matthews. Great guy, way too young to take this journey. So appropriate that he ‘took off; he wouldn’t have the patience for a long and annoying illness. Although I’m sure it would have given him plenty to rant about. Check out some of his good ones: http://linktotherant.blogspot.com/
I didn’t know Mike really well. I’d met him too many times to count, but it was always in a social situation with lots of people and he and I had shared only snippets of time together. The women who surround him are the magnets that drew me into his vortex. Alison, Carol and Charlotte, his grand-daughter. These females I know and love. It is through them that I had come to know Mike. I’ve read every book published by Carol. Thanks to Alison. Carol tends to write in an autobiographical way. So I feel I know Carol and Mike a lot better than they know me. It’s the stories about Mike that I know, and I’m only sorry I didn’t get to know him better.
There was one thing Mike and I talked about that we had in common: pies. Making, baking, eating and sharing recipes. I, however, failed in my last promise to Mike. I had promised to email him my very unusual recipe for a wine grape pie with fresh rosemary. Over the past couple of years when I thought of Mike, or happened across my recipe, I made a mental note to check through my old emails to find Carol’s email address and type it out and send it on. I even had the recipe downstairs by the computer for a while for just that purpose.
To quote that great, early smart ass, Geoffrey Chaucer, “For bet than never is late.” [Better than never is late.] I can’t explain why I feel compelled to send Mike this recipe now – out into cyber space. I’m hoping Carol will put this on her blog. And, if Mike is checking out anything right now, from wherever he is, it would be that blog. And, if he has any access to heavenly things, like kitchens, food and the ability to eat, I can only hope his curiosity would get the better of him, and he’d have to try this out. And if all those ‘ifs‘ are in vain, then at least I can selfishly find some comfort in finally following through on a promise to a friend. Damn – I really wanted to know what he thought of it. He was someone who you’d want to impress. My heart aches for the women I love that are missing him so much. To them I send my love and comfort. Food is always a good place to find both. Mike would have been happy that there is nothing of the colour ORANGE in this recipe.
Wine Grape Pie Recipe
Pre-heat oven to 425 degrees.
Make your pie pastry as you would for any other 2 crust pie.
3 cups (or amount needed to fill your pie plate) wine grapes – white or red – stripped of stems, washed and drained
1/4 cup chopped walnut meats
1/2 teaspoon freshly chopped rosemary leaves
1 tablespoon lemon juice
1 tablespoon honey or other sweetener
Blend all of the ingredients well in a large bowl. Pour into pie crust. Dot with 2 tbsp. butter. Cover with 2nd pie crust, crimp edges and cut steam vents.
Bake pie for 30 minutes. Reduce heat to 350 degrees, slip a baking sheet under the pie another 25 to 30 minutes until thick juices bubble up through the vents. Let pie cool completely on rack. Enjoy with some wine and good company. Godspeed.
I had hold the flowers of love since a long time
I was getting tired of waiting for your welcome
Now I have started to feel, from Evening to Morning
Now I have started to feel, from Morning to Evening
Your true face by my eyes (within).
Nusrat Fateh Ali Khan
Qawwali Singer 1948 – 1997