In an attempt to have an aesthetic afternoon, my boyfriend and I were met with many challenges. Baked goods were still made, autumn was still embraced and we still had fun together.
As a part of the Apple Cup Harvest Market that took place on Sept. 19, the Horticulture Alliance sold fresh organic fruits. Among them were Macintosh apples, which are no longer found in supermarkets, and are said to be great for baking by a member of the organization.
Struck with an idea for this column, my boyfriend and I left the stand, weighed down by apples and pears. At that same harvest market, which uplifted many of the food science-focused fields on campus, the entomology department was selling its honey.
As a lover of honey, a pound of it had to come home with me. We left with our Wazzu foods to go to a local restaurant for a special occasion, our six-month anniversary dinner.
My boyfriend and my love for him make me think of the coziness of fall, a feeling like hot tea on a brisk morning, filling my chest with rich, golden warmth. The Pullman produce was forgotten for the night, and we enjoyed gifting each other with presents and presence.
The day after, we revisited our baking plans. Little did we know how much prep work would be in store for us.
To further embrace the harvest that fall brings, we enjoyed the Moscow farmers’ market before heading to supermarkets for more specialized items. Irish folk music filled the square, bouquets of oranges and yellows framed the street as loved ones strolled through talking and laughing.
As a gluten and dairy-free foodie, baked goods can be particularly challenging, but with some internet scouring, we found some good recipes, ultimately hoping to make a cobbler or fritters. Our grocery store run was similarly challenging because there did not seem to be any gluten-free flour for miles.
Luckily, we found something that would work. With sore feet and plenty of baking supplies we went home to rest.
Our third day of this baking saga began with our most daunting task yet: cleaning my boyfriend’s kitchen. When two busy upperclassmen and a graduate student share a kitchen, it can occasionally get out of hand.
At one point, we needed to restock on cleaning supplies. We realized a brisk wind and chilly autumnal sprinkle had settled in, we laughed and shivered as we sped to the car.
We were exhausted before the baking had even begun, but we managed to clear space for our pastry projects. As we went to inspect the oven, we discovered a roommate used it as storage space, which meant cobbler was out and fritters were in.
For some extra fall charm, we opened the window to the cool wind and I pulled up a playlist I had made a while ago for the spooky season. I shimmied to “Monster Mash” by Bobby Pickett as my boyfriend cut apples and I mixed up the batter.
Chaos continued when the batter hit the oil and the gluten-free flour left a lot to be desired when it came to keeping everything together. Armed with multiple metal and wood utensils, my boyfriend and I found a rhythm that resulted in some pretty great baked treats.
To top them off, we put together a caramel sauce glaze that had lots of the entomology department’s honey. The smells of warm spices and tart apples overtook that of the cleaning supplies and fall definitely seemed to be in the air.
My boyfriend and I sat down with the fruits of our labor and enjoyed probably a few too many fritters. Ultimately, I found that the harder I pushed for the aesthetics of this article, the less fun I had, but the more I embraced the present moment with someone I love, the more I was able to embrace the season and the warmth of home that comes with it.
