In the Orchard

Synopsis: A day in the life of Maisie Moore. She’s a mother of four, ranging in age from 8 year old Xavier, Romeo, Harriet, and newborn Esme. In our one day with Maisie, we experience a lot of interior musings on thoughts of motherhood and nature, punctuated by a visit by the family to an orchard for apple picking.

Review: You might guess from the synopsis that this novel is almost entirely character driven. Literally, there is no plot other than apple picking. This slim volume is completely inhabited by thoughts, memories, speculations, dreams and observations on motherhood, marriage, life, death, birth, healing and growing. Yet, while some would say nothing happens in the book, EVERYTHING happens! Birth, life, the wonder of children observing the world in the way only children can. The writing is spectacular. There’s a hypnotic daydream quality to it that’s lovely. I would also admit I enjoyed it in small doses, for the exact same reasons.

Rting: 4/5

Recipe: This apple cake recipe is one I got from my own mother, so hits both the idea of apples and motherhood—perfect! It’s one of my favorite cakes because it is so moist and delicious. But a fair warning: like many Bundt cakes, sometimes getting it out of the pan is the hardest part.

1 1/2 cup vegetable oil

3 eggs

1 teaspoon salt

2 teaspoons vanilla

1 teaspoon cinnamon

1 teaspoon apple pie spice

3 cups flour

3 cups fresh diced apples

1 cup golden raisins

1 cup chopped walnuts

1) Mix oil, sugar, eggs and vanilla

2) Combine dry ingredients

3) Mix dry ingredients into wet ingredients

4) Fold in apples, raisins, and walnuts

5) Pour into greased and floured bundt pan

6) Bake for 90 minutes at 350 degrees until done.