I’m at that stage in a new daily practice where I’m resenting having to do it. I think I’d be digging it if I didn’t have so many other things to do. But as my life is structured right now, I’m kind of crabby about all this writing. I don’t seem to be lacking things to say… Just the luxury of making it a priority. However… Before I go all piss-y, I have to laugh at myself a little and take my friend, Julie, as an example.
She’s a fabulous writer who’s been on a long hiatus from blogging, and she’s taking the NaBloPoMo daily blogging challenge as an experiment in reconnecting with her writing self. She’s the mother of a VERY active preschooler, and works as a freelance editor and writer. So, you know, she’s busy.
Yesterday, she posted the most sparse entry, but it was great. It said a ton about her life and her with very few words and, I’m guessing, very little time spent. So clearly, lots of time isn’t actually a requirement of crafting a worthy post. Looks like I need a little attitude adjustment.
Toward that end, I made the most fabulous apple cobbler today. Because, really, what adjusts an attitude more than something juicystickysweet? It was really more a crisp than a cobbler, though I don’t think I could define the difference.
I knew it was going to come out well because I was totally inspired to make it. Sometimes, I just get an idea, a list of ingredients, snippets of vision for how it should come together, and I know, I mean I know, it’s going to be delicious. It all seems so simple, so clear. It’s really like channeling it from somewhere else.
In this case, I’ve made pies and cobblers before, so my vision was informed by memories of those recipes. Still, it was one of those moments when I could feel the directions in my bones.
And wow, it was SO good.
Unfortunately, as is always the case with one of these inspired dishes, it’s going to be extremely hard to duplicate. I don’t measure anything, can’t be interrupted to write things down. It’s all I can do to keep up when the muse takes over my body and kitchen to make something yummy. But I do try to write down at least the ingredients after it’s done, and did this time, too. It doesn’t always help and virtually never produces the same effect, but at least it’s a starting place.
In case your kitchen muse might delight in a starting place, here’s what I know about what I did. Oh my Goddess… SO good!
Inspired apple cherry crisp
(Tash, I apologize now. This recipe is going to make you crazy.)
6 or 7 organic Gala apples, peeled and sliced thin
Some lemon juice
Some maple syrup
2 T. arrowroot
Some dried cherries
I mixed ’em up in a big bowl, poured them into a 9 x 13 baking dish, and put several pats of butter all around on top. Actually, I let the apples sit for a long while in the bowl with the syrup, cinnamon and lemon juice because I got distracted by lunch. I have no idea if that makes a difference. You’ll have to ask your muse.
1 cup gluten-free oatmeal
1 cup almond meal
a little less than 1/2 cup Rapadura sugar
6 or 7 tablespoons of butter
I mixed it all up in a food processor until it was kind of paste-y. Then, I stirred in a bunch of walnut pieces, mixing with a spoon so they’d stay whole. I crumbled this mixture on top of the apples and baked the whole thing at 350 degrees for an hour.
We ate it with freshly whipped cream which I made with heavy whipping cream, a bit of Xylitol, some vanilla extract and a stick blender (my current favorite kitchen gadget). And have I mentioned… It was SO good. Even writing about it is delicious.
Ha! Attitude adjusted.