Nancy’s Apple Crisp

It’s apple season!  I love the changing seasons, and in upstate New York, the changing leaves and dipping temperatures make for a truly beautiful fall season.  With crunching leaves comes great responsibility… that is, responsibility to take advantages of the produce of the season.  Namely, apples.

Here is Nancy’s Apple Crisp recipe:

Set the oven to 375.  Peel, core and slice up five to seven large apples.  (Nancy recommends using different kinds of apples in order to add to the overall taste and texture).  Place the apples in a baking dish and squeeze the juice of half a lemon over the apples, and mix together.

Combine and mix with a fork (until “crumbly”):

1/2 cup softened butter

1 cup packed brown sugar

1 cup flour

1 teaspoon cinnamon

(**Johanna addition: 1 teaspoon vanilla)

Pour the mixture on top of the apples and bake for about an hour, until the topping is browned and the juice is bubbly.

Thanks, Nancy!  YUM.

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*Note: this recipe originates from the Joy of Cooking’s apple crisp recipe, changed for personal taste.

Rombauer, I. S., & Becker, M. R. (1975). Joy of cooking. Simon and Schuster.

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Cooking Frenzy

I’ve noticed I have a new habit.  After traveling and witnessing all the foods that I either a) can’t eat or b) can eat but with a very high level of stress, I return home and get the itch to cook.  I go to the grocery store full of ideas and pick up ingredients for this, for that, and oh I could use this to make a new batch of that!

I return home and proceed to enter a cooking frenzy.  After a summer full of wedding celebrations and nearly half the weekends spent away, I have just been waiting to have more than a minute at home so that I could start mixing, baking and cooking.

I stocked up, and I made balsamic cheddar quinoa with fall apples, I made twice-baked potatoes, and I made bacon.  I made pasta sauce and filled four mason jars.  I filled up the fridge.

No room for even a salad, the Tupperware overwhelmed the shelf space.  Anyone else looking inside might have balked, incredulous at the Tupperware that had multiplied on the fridge shelves overnight.  I, on the other hand, smiled.  I had made it, I had filled the fridge, and I would eat it.  With maybe a little bit of help from “A”.  I turned from the open fridge door back to the cookbook under my elbows, dreams of home-made empanadas floating through my head.

Two days later, the weekend struck and I made maple-bacon biscuits to use the rest of the bacon.  I made quiche.  I went to the store and bought the ingredients for my vegetarian lasagna.  I made pickles.  The fridge was stocked, the freezer was filling up, and my stomach was happy.  I can always rest a little easier knowing I have some “safe” emergency meals in the freezer.  Most people might keep a frozen pizza or ready-to-microwave meal.  I keep leftover veggie lasagna, home-made meatballs and personal tangy barbeque sauce.

I’ve done this several times now, entering a bit of a cooking frenzy in the days after travel.  I think I like to overcompensate for all the foods I missed and couldn’t eat while away.  I respond to the billboards on the highway in defiance, saying, “Fine, I can’t eat this now, but I can darn well make it – and make it better – when I get home.”  I get home, and I not only need to fill my fridge and my stomach, but the hole in my food-heart that grew in the time I spent away.

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Cooking for Restricted Eaters (on Huffington Post)

Check out my second contribution to the Huffington Post!

10 Questions to Ask When Cooking For Restricted Eaters

http://www.huffingtonpost.com/johanna-bond/10-questions-to-ask-when-_1_b_5846940.html

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