I earned my first twenty dollars when I was 13 and babysat for the neighbor’s kids across the street on New Year’s Eve. It was 1969. I’ve had a part-time or full-time job ever since, except when I had my sons, then I worked 24/7 for the eighteen years that followed. This recipe is filled with ingredients that you’ve always had but quite often gave away selflessly to all those around you. And some are easily found at your neighborhood grocer. These ingredients and the directions that follow are now for only you and you alone.
Recipe For Retirement
No job. A comfy home that may (or may not) include a beloved.
(At least) 1 four-legged fur-friend; or any other sentient animal or none if this is your preference.
Some money in the bank (trust me you don’t need as much as you think)
And before you go to sleep, turn off the alarm.
And the very next morning:
Experiment with what gives you joy. Take hot baths with Epsom salts.
Walk the dog without the leash.
Eat breakfast, lunch, and dinner any time of the day (or evening).
Drink coffee or hot chocolate at night not worrying if it will keep you up.
Sleep when you’re tired and nap as often as you’d like.
Get in the car and drive without a destination.
Eat apple pie for dinner/Eat pizza for breakfast.
Delete your social media/don’t explain yourself to anyone.
Watch the movies you want/start reading the pile of books that have been accumulating over the years.
This is the beginning recipe. It will change. You will want it to. Welcome the changes.
And make that damn homemade apple pie, the one mom taught you to make, only make it the way YOU want.
Preheat oven to 350
6 Granny Smith apples
½-1 c. chopped walnuts
cinnamon/nutmeg/allspice to taste
1 c. butter
3 T. flour
Frozen deep dish pie crust (2) Unless you’ve been making and perfecting your own crust, these days frozen are just fine.
Peel, core, and slice the apples into medium-sized chunks. Mix with the butter and spices and throw in a pot to cook for about 10 minutes; just enough to let the apples soften up a bit and mix with the spices.
Pour the mixture into the pie crust. You can either tip the second pie crust over the apple mixture gently easing the sides from the tin, pinch the edges, and cut 4 or 5 slices into the crust to let the pie breathe while baking OR, if you’re feeling adventurous, take the second crust out of the pan, make into a ball then use a rolling pin to flatten out the dough and slice a bunch of strips to make a lattice topping. Bake with a pan or aluminum foil underneath to catch any juice for 40-60 minutes or until golden brown.
Don’t wait until the pie is completely cool. Eat warm with a generous scoop of vanilla ice cream and a cup of that coffee I mentioned earlier (even if it’s 9 o’clock at night)….because you don’t have to get up in the morning, remember?