I have writer’s block. (It’s probably just extreme laziness, but saying I have writer’s block makes it sound more artsy.) I blame my writer’s block on four straight days of Haddy Birthday posts last week. So, here’s another edition of crap I’ve been meaning to tell you about. You know you kinda sorta like it.
I went back to baking school last week. I was asked to talk to the new baking and pastry students about my experiences with portfolio learning whilst at the college. I utilized a confusing stream-of-consciousness type delivery style, and paced across the front of the room like a crazed hyena. I loathe speaking in public.
I have a brother. Yes, I HAVE mentioned him before, despite the fact that some of you claim to have never heard of him before Haddy Week. I wrote this letter to him (that was in June, by the way – not that long ago). Oh, and in July I mentioned him again. That’s July of 2013, dorks. And he made appearances here, here, here and here. So, now I am seriously considering adding quizzes to my posts to make sure y’all are payin’ attention. That said, it’s pretty obvious that I need to tell some embarrassing stories about him. It’s a gaping hole in need of filling, and it will probably make the concept of Adopamop stick a little better.
I’ve taken to responding to annoying comments on my blog with equally annoying replies. I’m just keepin’ it real, people. For example, on one of my tutorials someone commented: sounds ok, but havnt got time for all that stuff. So I replied with: thank goodness you had time to make that comment. But I didn’t correct her spelling of haven’t, so I believe I exercised restraint.
Twice in recent weeks I have opened my eyes in the morning to find myself looking directly into the face of a small beetle. (I feel like grammar could have helped that sentence.) I’m not sure if it was the same beetle, or two different beetles. If it was the same beetle, I’m incredibly impressed with his/her determination to get to know me better.
I hate leaf blowers. Actually, hate doesn’t even begin to describe it. I don’t wanna get into a longversation about ’em, but I will tell you that they send me into a complete rage. So, 2.0 brought one home from work recently, climbed atop his truck, held it over his head and revved it up while I watched from the living room window. That’s why he’s dead now.
I’m not sure if I should host a Pumpkin Carve-Off this year. October is gunna be pretty busy around here (you’ll see – squeeeeeal!), so I’m wondering if we should just focus on Ginger 2013. What do you think? Were you planning to enter Pumpkin Carve-Off? Or should I just roll that prize pot into Ginger 2013 and make it even more epic? (Maybe we could have prizes for the top THREE Gingerers!) Please advise.
My freezer is full of blueberries – that’s how you get summer to visit you in the winter. This blueberry crumble is based on a family recipe for apple crisp that Rosie Beaucoup makes, and it loves frozen blueberries. The sweet, crumbly topping makes for a tasty treat after dinner, and balances out the tart blueberry filling. I adore tangy fillings, but if you aren’t in agreement, you could always reduce the quantity of lemon juice I have listed. There is nothing quite so lovely as hot, stewy blueberries on a cold autumn evening. Also, the topping has pecans in it. ‘Nuff said.
. . .
recipe: adapted from a family recipe treasure
Yields one 9×13 inch pan, serves about 6 people.
For the crumble topping:
- 1/3 cup all-purpose flour
- 2/3 cup rolled oats (not the quick cooking kind)
- 1/2 cup packed brown sugar
- 3/4 teaspoon cinnamon
- 1/3 cup unsalted butter, cold
- 1/2 cup chopped pecans
For the filling:
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 6 cups frozen blueberries
- 1-2 teaspoons lemon juice (according to taste – more lemon juice will give the filling extra tartness)
Mise en place – begin by getting organized. Measure out all of your ingredients. Grease a 9 x 13 inch baking dish.
Preheat oven to 375°F. Grease a 9 x 13 inch baking dish.
Begin by assembling the topping. In a bowl, combine the flour, oats, brown sugar and cinnamon. Cut in the butter until it resembles coarse crumbs. Add the pecans and mix well. Set aside.
Next, make the filling. In a large bowl, combine the sugar, flour and salt. Add the blueberries and lemon juice, tossing to combine and coat the blueberries with flour. Transfer to your prepared baking dish, sprinkling any dry ingredients that have accumulated at the bottom of the bowl over the blueberries in the dish. The flour will be absorbed during baking and help to thicken the filling slightly, though it will still be somewhat loose.
Sprinkle the topping evenly over the filling.
Bake for 30-35 minutes, until the filling is bubbling and the topping is golden and lightly browned.