It’s been an excruciatingly long week. It’s not over. We should whine about it.
However, during this excruciatingly long week, I found my all-time fav class for the semester.
We watched Alton Brown in lecture today…
possibly fav class for all of college.
Better yet… in conjunction with my new favorite class, I likewise found the first lab in my academic career that I’ll actually enjoy.
Chemistry, bite me. Biology, shove it. Food principles and preparation, all over it.
Best part is the hot new school threads that come with: full length lab coat, hair net and clodhopper non-slip footwear.
Almost too sexy for this one right here.
Even though it’s only the first week, I’m already learning super enriching lessons.
Humorous anecdote time? Yeah it is.
So there was this girl. She was instructed to prepare mayo from scratch and then, utilize it in making potato salad.The recipe called for boiled eggs.
So she boiled some eggs.
Homegirl proceeds to ask our professor if she needs to remove the shell from her boiled eggs before adding them to the salad… Yeah. Maybe.
She returns to her work station to peel the eggs.
Here, we take a brief instructional sidenote… Things that work well with a vegetable peeler:
Carrots,pears, potatoes, apples, other stuff.
Our young heroine of the story whips out a vegetable peeler and attempts to use it in shelling an egg.
She failed. She made a mess. She became an example of stupid things done in a kitchen lab.
Sometimes, I forget that not everyone is exactly comfortable with cooking.
Not all little boys and girls had the blessing of watching their great-gram prepare fresh pear pies, made with pears plucked right from the tree in her backyard. Some kids never stood on a shaky wooden stool beside such a skilled old lady as she rolled out flakey dough with ice-cold hands… or learned why you have to stick flour or cornstarch in the filling.
Years later, I can still rely on things I picked up simply through time spent in the kitchen with the old and wise to formulate something when the call for delicious arises, but no recipes are on deck.
This fresh pear crisp… made with pears taken from that same pear tree. How lucky am I to have a heart-of-gold, 98-year-old, great-grandma who is still perfectly happy to come help me load pounds of pears into grocery bags for my personal baking enjoyment?
Forreal, I’m blessed. She’s a gem. Tomorrow’s her birthday. OMG. I love her.
You’re crisp probably won’t turn out as good as mine, because you don’t have access to the special love pears from GG’s house. But you should definitely get at it anyway. Especially if like egg girl, you don’t necessarily possess a competent navigation of the kitchen. This is a great simple recipe to try out while getting comfy with cookery.
It’s almost impossible to screw up. Win.
Above all else, remember what we learned from dear egg girl… never be afraid to go for it.
- 5-6 large pears— peeled, cored, thinly sliced
- 1 tbsp lemon juice
- 3/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup all-purpose flour
- 1 stick softened butter
- 3/4 cup flour
- 3/4 cup rolled oats
- 3/4 cup brown sugar
Preheat oven to 350F and grease an 8×8 square baking dish.
Combine the pear slices, lemon juice, sugar in a large bowl and set aside.
In a separate mixing bowl, prepare the topping, Combine the flour, oats and sugar. Cut in the butter and crumble together all ingredient (with hands is easiest).
Mix the cinnamon, nutmeg and flour into the filling. Pour into prepared pan. Sprinkle the crisp topping evenly over the top and bake for roughly 1 hour or until topping is golden and filling is bubbling at the sides.
Allow to cool for at least 15-20 minutes. Serve warm or cold. Have vanilla ice cream handy.