Pampers and Paklava

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What the wind blew in

October 13, 2009 by Beth Shepherd

Author’s note: Pampers and Pakhlava first posted on April 13, 2009…six months ago today!

I started this blog because I figured that when all was said and done I’d have a recording of what happened, how it happened and when it happened to share with our child. Along the way, I thought I might explore what felt like to become a mom at 50. And, since my blog appears in a women’s travel website, I knew I’d be able to showcase photos and travel experiences that feature a country few people adopt from, travel to or even know much about.

What the wind blew in

Writing about adoption in a travel website was daunting. Nearly three decades had passed since I’d been overseas. In my dreams, I’m traveling the world, but in the light of day I could rarely afford to get much farther than my own back yard. I imagined most of the Wanderlust and Lipstick readers were, well, wanderers. Whether they traveled solo, with kids, or to exotic locales they were all likely headed somewhere farther than the living room sofa.

When I began blogging, I didn’t have a clue if anyone other than family and close friends would crack my blog open. Even if my readership was comprised of just those near and dear, telling tales of my inner-most angst left me with a feeling of prickly anxiousness.  What would it be like to publicly divulge the roller coaster chain of events and Pandora’s Box of emotions that go hand-in-hand with adoption? Not to mention my own insecurities about tackling motherhood at midlife.

Faced with a veritable hip-deep list of what-if-I-do, I reminded myself of the high cost to what-if-I-don’t. Since I was a little girl, in my head I’ve concocted books for children, memoirs and assorted homage to family members and significant friends. I’ve oft promised myself that tomorrow, no next week I’ll put pen to paper or fingers to keyboard and anchor these stories.

Here I was, looking square in the face, at an opportunity to do what I’ve longed to do. Plus there would be deadlines. Beth asked for at least two posts a week. Since I’m the kind of gal who tries to fulfill my obligations, it seemed like a good motivator to get my fingers moving and keep them doing so on a consistent basis.

I took a deep breath and jumped in. I’ve never been much of a journal writer, though I wish I was. I haven’t been published (yet) in a magazine. I have done my fair share of scholarly writing (read: term papers and two masters theses) and I did spend twenty years in the field of training and development where I wrote and edited training manuals and developed classes. Writing about me, however, is a brand new gig.

The sheer act of writing is meditative for me, like cooking which I also adore. First I imagine the recipe. Next I gather the ingredients. Then I set about the business of putting it all together. My brain enjoys writing.  Putting form to my ideas feels like finding the puzzle piece with the teardrop shape that fits in the upper right hand corner just so.

Blogging also creates an opportunity to insert photographs into my posts. I’ve been passionate about photography since childhood, when I saw the magic in my father’s darkroom. I snapped my first shot with a Kodak Brownie and haven’t stopped taking pictures since.

Six months into this venture, I’m smitten with writing. I lose myself in it. I craft posts in the shower and in my spinning classes at the gym. I hear a song, read an article or the air smells a certain way and my mind starts churning. There is a thread between my heart and my head where words and images percolate. Out topples a tale. Of late, I find it hard to imagine not writing.

The blog has helped me work through the sturm und drang of our adoption journey. Before, some issue would get stuck in my craw and fester into a big raw psychic wound.  Now I write about it and set it free. Sometimes it sets me free too.

Even though I post what I write on a website, writing is a solitary pursuit. That people read my blog, and tell me it resonates with them, is a source of tremendous joy. I didn’t imagine complete strangers might “find” me, follow my blog or send notes sharing their experiences. I’ve been deeply touched by the support I’ve received after writing emotionally difficult posts and it’s exhilarating, in the short time I’ve been writing, to be mentioned in magazines like Adoptive Families.

I started this blog because I figured that when all was said and done I’d have a recording of what happened, how it happened and when it happened to share with our child. What the wind blew in turned out to be another story altogether.

Filed Under: Adoption, Family Tagged With: Adoptive Families Magazine, Beth Whitman, blogging, Kodak Brownie, readers, Wanderlust and Lipstick, writing

Pakhlava Recipe

July 22, 2009 by Beth Shepherd

Three cups of nuts, a cup and a half of butter, layers of flakey pastry, and enough sugar for an entire village, that’s Pakhlava. This weekend, Big Papa and I went to a shindig at “the other Beth’s,” aka Beth Whitman, the Wanderlust and Lipstick travel Diva! I thought it fitting to bring along some homemade Pakhlava. Plus, if I’m going to become a Mama to an Armenian child, I need to practice my Pakhlava technique.

Plate of PakhlavaIn a previous post (You say Baklava and I say Pakhlava), I wrote a bit about the history of Baklava (the dessert and my own experience with it). I also touched on approach various countries take when baking this delectable pastry. Walnuts, pistachios, or almonds? Honey and sugar, or just sugar? Cinnamon or Cardamom?

Over the years, I’ve made a few variations on the them, but in this period of my life there’s no question. It’s Armenian Pakhlava all the way.

Pakhlava

Ingredients
1 pound (25) prepared Filo or Phyllo* dough sheets (approx. 13″ x 17″)
3 cups chopped walnuts
1 cup finely chopped almonds 1/2 cup sugar
1 Tablespoon cinnamon
1 orange peel, grated
1-1/2 cup clarified butter**

Syrup
2 cups sugar
1-1/2 cups water
4 oz. honey***
1-1/2 Tablespoon lemon juice

Preparation
1. Mix nuts, sugar, cinnamon, orange peel for filling.
2. Butter bottom and sides of a 13″ x 9″ x 2″ baking pan.
3. Cut sheets of Filo in half to fit the pan.
4. Place 10 cut sheets of Filo in the bottom of the pan, lightly brushing each layer with melted butter.
5. Sprinkle 1/3 of nut mixture on top of sheets.
6. Repeat with next 10 sheets and nuts until you have 30 layers of Filo and three of nuts
7. Place about 20 layers of Filo on top, lightly buttering each.
8. Using a sharp knife, cut through dough lengthwise and then diagonally about 1 1/2 to 2″ apart to make diamond shapes and pour a little melted butter on each diamond. Sprinkle lightly with water to prevent curling of top layers.
9. Bake for 15 minutes at 350° F.
10. Pour any remaining butter over dough and continue baking 25-30 minutes until it is golden brown in color. It is very important not to undercook the pastry.
11. While Pakhlava is baking, prepare syrup.
12. Place sugar, water and honey in a large pot and stir over medium heat until sugar has dissolved. Add lemon juice. Bring to a boil and continue to boil for 15 minutes.
13. Cool to lukewarm.
14. When dough is finished baking, spoon syrup evenly over Pakhlava. Let Pakhlava set for several hours. Cut into serving portions.

Notes
* Filo/Phyllo Dough: Paper thin prepared strudel-like dough used for flaky pastries such like Pakhlava. Filo is sold fresh or frozen, approximately 22 – 35 sheets to the pound box, depending on size and thickness.25 sheets are needed for this recipe. Frozen Filo dough is available in 1 lb boxes at most supermarkets in the freezer section. When using frozen Filo, it is important to slowly thaw the dough overnight in the refrigerator and then let it come to room temperature (unopened) for two hours before using. Filo dough dries quickly in the heat of the kitchen. Work with one sheet at a time, keeping the rest covered with a lightly dampened cloth.

**Clarified butter is used frying and making pastries. It is better than ordinary butter because it does not burn as easily. Pastries made with clarified butter will retain their freshness longer.

***The Greeks use honey in their syrup Armenian do not. Instead increase sugar to 2-1/4 cups.Homemade Pakhlava

Clarified Butter

You can also find clarified butter or Ghee, pre-made, in specialty grocery stores
Yield: 3 cups

Ingredients
2 lbs. unsalted butter

Preparation
1. Place 2 lbs. butter in a heavy saucepan. Melt over low heat.
2. Skim off foam with a spoon as it rises.
3. Simmer until the milky residue in the bottom of the pan begins to lightly brown (do not burn!)
4. Carefully pour off the clear butter into a container, leaving the residue at the bottom.
5. Cover and refrigerate.

Note
You can make this ahead and have it on hand. It will keep well for weeks in the refrigerator.

Filed Under: Food Tagged With: Baklava, Beth Whitman, clarified butter, cooking, Filo, Ghee, Pakhlava, pastry, Phyllo, recipe, Wanderlust and Lipstick

Some might fend off a mid-life crisis by leaving the comforts of their corporate salary to jet off to a deserted island. Others might buy a Jaguar. I’ve chosen to dive head-long into my 50s and beyond by becoming a first-time parent. At any given moment you might find me holding a camera, a spade, a spatula or a suitcase. Or my little girl's hand. Adopted from Armenia, she puts the Pampers and Paklava into my life.

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