By Memorial Day weekend. The flag at the cemetery. Patrick did the flag detail with Engine 7 — he wore his dress uniform and Liam stared at him like he was a saint stepping out of a stained-glass window.
I went to the cemetery Monday morning early before the heat. I brought a small flag and put it next to the one already there from St. Patrick's. Sean was a teacher, not military, but he had a brother — Connor — who served, and I always feel the weight of the day at his stone. The grass was tall. The town will mow this week.
Connor (Sean's brother) drove up from Plymouth Sunday for the cookout at Ma's. He brought his fiancée, Jess, who is patient and funny and has the kind of smile that makes Ma decide on the spot that she is to be considered family. Connor and Liam played catch in the yard for an hour. Connor has Sean's eyes. Liam knows it. So does Connor.
Cookout: Dad on the grill, Patrick on the meat-judging committee, me on potato salad and the green slaw I do with apples. Colleen brought her famous baked beans. Sean III put baked beans up his nose. We did not laugh. We did, eventually.
Clinic — short week. I worked Tuesday-Friday.
Group Tuesday. We talked about Memorial Day. The day belongs to the soldiers. But for some of us it belongs to whatever death is closest. Bernadette let us have it both ways.
Meghan called at 11 Monday. She said Connor was coming to her place for a beer Tuesday. She said she'll tell him I said hi. I said tell him I love him. She said I will.
Saturday pancakes. Burned the first one. The new griddle I bought at the hardware store last week heats faster. Liam noticed.
Food of the week: the slaw. Apples and red cabbage and a vinegar dressing. It's mine. I made it up two summers ago.
The apples are what make that slaw mine — the way they cut through the vinegar, soften just enough against the cabbage without disappearing into it. I’ve been making it since the summer Sean III was still small enough to be held, and every Memorial Day it comes back out onto Ma’s table like something that was always supposed to be there. If you’ve got apples left over from the slaw, or you just want to hold onto that sweet-tart note a little longer after a weekend this full, these baked apple chips are exactly right — simple, quiet, and easy to make while the house settles back down around you.
Apple Chips
Prep Time: 10 minutes | Cook Time: 2 hours | Total Time: 2 hours 10 minutes | Servings: 4
Ingredients
- 2 large apples (Fuji, Honeycrisp, or Granny Smith work well)
- 1 tsp ground cinnamon
- 1 tbsp granulated sugar (optional, for extra sweetness)
- Pinch of fine sea salt
Instructions
- Preheat oven. Heat your oven to 225°F (107°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Slice the apples. Core the apples and slice crosswise into very thin rounds, about 1/8 inch thick. A mandoline works best, but a sharp knife and a steady hand will do. Pat slices dry with a paper towel to remove excess moisture.
- Season. In a small bowl, combine cinnamon, sugar (if using), and salt. Lay apple slices in a single layer on the prepared baking sheets and dust lightly with the cinnamon mixture on both sides.
- Bake low and slow. Bake for 1 hour, then flip each chip carefully with a thin spatula. Continue baking for another 45 minutes to 1 hour, until chips are dry and crisp at the edges. They will firm up further as they cool — don’t over-bake.
- Cool completely. Transfer chips to a wire rack and let cool for at least 15 minutes before serving. Store in an airtight container at room temperature for up to 3 days.
Nutrition (per serving)
Calories: 58 | Protein: 0g | Fat: 0g | Carbs: 15g | Fiber: 2g | Sodium: 20mg