Interlude and Deliciousness
Once again I’m struggling with bloggy guilt. It’s been too long, but I’m busy and tired and did I mention that I’m tired? Oh, and also, tired. It’s our crazy season at work, but every year it seems to surprise me anyway. And life has been interfering with pretty much everything lately, and we’ll talk about that, but not tonight because I’m not ready yet. And of course it’s the holiday season so there are three times as many things happening and all at the same time, and there’s shopping to be done and gifts to make and Halloween decorations to put away. (What? I said I was busy.) And tired. The Tide and Drano and soda and toilet paper (read: all the nonperishable items) I bought recently stayed in the trunk of the car for about two weeks because unloading them seemed to be too much effort. (Thank you, Klondike, for unloading all my crap last weekend.)
Aside regarding the Halloween decorations: I put them away, in the attic, all by myself, like a normal human. This is pretty much the first time I’ve gone into the attic for more than a thirty-second dash since the first bat episode almost four years ago. Yay me!
Every year we shut down the “office” (air quotes now since we work from home and the office is virtual) between Christmas and New Year and given the way the holidays fall this year, I’m trying to figure out how many bonus days I can tag on. Two weeks sounds pretty awesome, not gonna lie. 🙂 I’m counting down. Wendy Staycation 2013 is going to be a blissful slugfest!
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Updated….I totally neglected to include the part where I’m not sounding lame! I had tap class tonight – woo hoo! I was TIRED (perhaps I’ve mentioned this) and it’s cold out and I really wasn’t feeling like going to class. But every week, even when I feel less than motivated, I leave class feeling happy and lively and in a supremely good mood. I love spending time with my friend Jon, and it’s great to have a standing weekly time to catch up with him. And the class is FUN. It’s challenging and Miss Donna is really pushing us now to learn more and do more and there still is not going to be a recital so stop asking. 😉 I love it, even when I feel clumsy and like I’m never going to get the hang of something. So YAY, it definitely helped me shake off my slump today.
Ok, now, back to where we were before I remembered that I forgot. 😀
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And because I sound of like a downer, let’s move on to something better, like DESSERT! A few of my Facebook friends asked for the recipe for the pear, cranberry & gingersnap crumble I made for Thanksgiving. It’s SOOOOOOOO delicious, and super-duper easy to make, I promise. And it’s fruit, so come on, it’s like health food. The recipe comes from Smitten Kitchen, but I’ll share it here too, because I hate blogs that just tell you to click through to other things.
Crumble
1 cup all-purpose flour
1/4 cup granulated sugar
3 tablespoons packed dark or light brown sugar (I like dark)
1 cup gingersnap crumbs (About 16-18 store-bought cookies, smashed to bits. You could use a food processor to make really nice, even crumbs, but then you would have to wash it, which is why I never use my food processor for anything. I put them in a large Ziploc bag and pound the hell out of them with a rolling pin.)
1/8 teaspoon ground ginger
1/8 teaspoon table salt
Pinch of white pepper, especially if your gingersnaps aren’t particularly snappish
1/2 cup (1 stick) unsalted butter, melted and cooled
Filling
4-5 large ripe pears (about 2 pounds) (The original recipe suggests Anjou, but I’ve used whatever nice pears I’ve been able to find in the store) peeled, halved, cored and sliced 1/4 inch thick (Peeling the pears is the only part of this that sucks – they’re slippery. Enlist someone else to help, then delegate pear peeling while you do all the “hard” work – thank you, Klondike.) (There are a lot of parentheses in this step!)
1 1/2 cups (6 ounces) fresh cranberries
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
2 tablespoons cornstarch
Preheat the oven to 350°F.
Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
In a 1 1/2 to 2 quart baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan. Sure, you could do this in a bowl but then you’d also have to wash that bowl and hooray for fewer dishes. (Thank you Smitten Kitchen.) (I think I’ve also made this in a 9×13 baking dish before, too. There is plenty of crumble to cover a larger surface area, not to worry.)
Sprinkle the gingersnap crumble over the fruit. Set the crumble on a foil-lined baking sheet (in a 2 quart dish, mine didn’t come close to bubbling over but I see no reason to risk it) and bake it for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs. See how long you can wait before digging in.
Did I mention that it’s delicious? Because it IS! And it’s so pretty! Look! Pretty!
Pre-crumble topping
Just out of the oven – yum!
Ooh, and I should mention that the Lovely Lettie is the one who put me onto this recipe in the first place, a few years ago when I was doing my annual plea for new dessert recipes for the holidays. 🙂
WONKAFONKA 