By Ana came up Tuesday. She had taken three personal days from her job at the Bridgeport library. She said, "Carmen, I am tired of seeing Mami when there is a crisis. I want to see her when there is not." She stayed three days. She slept in the guest room. She and Mami did the puzzle Mami had on her tray table — a thousand-piece, a beach scene, Mami had been working on it for two months. They did three hundred more pieces in two days. Mami's hands shook but she could still place the pieces. She knew where the sky went. She knew where the sand went. She did not always know where the umbrella went but Ana would hand her the right one.
Wednesday Ana cooked for us. She made arroz con pollo. Hers is different from mine — she uses more saffron and less sazón, and she adds chorizo, which I never do. Eduardo ate it and said, "Ana, that is very good." He looked at me. I said, "Eduardo, do not even think it." He said, "Carmen, I did not say anything." Ana laughed. She said, "Carmen, I am the older sister, I am allowed to be better at chicken." I said, "Ana, you are not better. You are different." She said, "That is what people say when they are losing." We all laughed.
Thursday Ana drove home. She and I had coffee on the porch in the morning before she left. She said, "Carmen, how are you?" I said, "Ana, I am tired. The class. The food bank. Mami. Eduardo. The grandchildren. Sofía's rotations. The kitchen renovation needs. The roof." She said, "Carmen, the roof?" I said, "Ana, the roof is fine. I added it because I am tired and the roof would be the next thing on a long list." She said, "Carmen, do not add the roof to your list before it is on the actual list." I said, "Ana, you are the older sister. You are allowed to give me orders." She gave me an order: eat dinner sitting down at the table, not at the counter, every night this week. I obeyed.
Friday Sofía came over after a shift. She had her cap and gown ordered for nursing graduation, which was three years away. I asked her why so early. She said, "Ma, the catalog had a sale." I said, "Mija." She said, "Ma, I want to picture it. I am picturing it. I am ordering the cap and gown so I can put it in my closet and look at it sometimes." I said, "Mija, that is —" She said, "Ma, do not make fun of me." I said, "Mija, I am not making fun. I am proud. Picturing is how the future arrives."
Sunday dinner: ten. Lucas asked for arroz con pollo Carmen Abuela style. He specified the style. I made it the way I make it. Wepa.
After Lucas specified “Carmen Abuela style” for the main dish, I was not going to let dinner end without something warm from the oven. Ana may argue with me about arroz con pollo, but no one argues about cobbler. This is what I make when the table is full and I want everyone to sit a little longer.
Apple Cobbler
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 10
Ingredients
- 6 cups peeled, cored, and sliced apples (about 6 medium apples, such as Granny Smith or Honeycrisp)
- 3/4 cup granulated sugar, divided
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar (for topping)
Instructions
- Preheat and prepare. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Season the apples. In a large bowl, toss the sliced apples with 1/4 cup of the granulated sugar, cinnamon, nutmeg, and lemon juice until evenly coated. Spread the apple mixture into the bottom of the prepared baking dish in an even layer.
- Mix the batter. In a separate bowl, whisk together the flour, baking powder, salt, and remaining 1/2 cup granulated sugar. Add the melted butter, milk, and vanilla extract and stir until just combined — do not overmix. The batter will be thick.
- Top the apples. Drop spoonfuls of the batter over the apple layer, spreading gently with a spoon. It does not need to cover every inch — the gaps let the apples bubble up through the crust as it bakes. Sprinkle the brown sugar evenly over the top.
- Bake. Bake for 40 to 45 minutes, until the topping is golden brown and the apple filling is bubbling around the edges. A toothpick inserted into the batter portion should come out clean.
- Rest and serve. Let the cobbler rest for at least 10 minutes before serving. Serve warm, with vanilla ice cream or a spoonful of whipped cream if you have it. At a table. Sitting down.
Nutrition (per serving)
Calories: 285 | Protein: 3g | Fat: 10g | Carbs: 47g | Fiber: 2g | Sodium: 130mg