Apple Crisp Blondies

I know it's kind of a weird time of year to be posting an apple recipe but trust me, if you could see the rain we're getting today you would understand. I can't even think about lemons or rhubarb right now. We are not getting a light sprinkle of spring rain. We are getting drenched. We're in need of comfort food to warm the bones so apples it is!

This recipe is based on these apple blondies. I bet the crumbly cheddar cheese topping from this apple pie would also work, in place of my oat topping. 

Ingredients

1/2 cup butter, melted
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 apples, peeled, cored, and diced (my pieces were approximately chickpea-sized)

Topping

1/4 cup cold butter
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt

Directions

Preheat oven to 350F. Lightly grease 9x13-inch baking pan.

In large mixing bowl, combine melted butter, sugars, vanilla, and eggs. Stir in dry ingredients (you could sift the dry ingredients together in a separate bowl before mixing into the butter mixture but that requires time, energy, and dirtying another bowl). Batter will be quite thick.

Gently stir in apples and press mixture into the bottom of prepared pan.

In dirty mixing bowl (look, I don't have time for perfection right now, okay?), combine topping ingredients with pastry cutter, two knives, or your fingers, until butter is incorporated and you're left with pea-sized crumbs. Sprinkle evenly over batter and lightly press into the surface.

Bake in preheated oven for 40-45 minutes until toothpick inserted into the middle comes out clean. 

Enjoy with a cup of tea and the knowledge that spring has to show up at some point. Stay warm, friends. 
 

Meal Plan 05/01/2017 - 05/05/2017

The list of foods Grady will accept continues to shrink and my anxiety / frustration over food continues to grow. It's not a good situation, friends. I dread mealtimes. I am open to suggestions if you've got any magic to offer. This week I am going to try to get him involved with meal prep to see if it sparks some interest in trying new foods. I am not hopeful. I am desperate.

Monday: Broccoli Dal Curry for Meatless Monday. 

Tuesday: Oven-roasted Chicken Shawarma with Garlic Sauce served with a simple tomato / cucumber salad.

Wednesday: Leftovers! 

Thursday: Asian Turkey Meatballs with Lime Sesame Sauce served with some form of Responsibility Vegetable.

Friday: Tacos! Obviously. 

What's on your menu this week? Do you cook multiple meals to accommodate a picky eater? Or are you like me, in the trenches of daily peanut butter sandwiches and strife?

An Ode to George

 

Dear George, you don't know much about me, other than my name is Hillary, I have two little kids, and recently I've developed this embarrassing habit of crying in your store.  

Last week I took both kids grocery shopping and spent the entire trip telling Grady he couldn't have any treats, and then listening to Grady whine about how he "never" gets any treats (oh child, you don't want to play that game with me. I'll show you never.).  By the time I made it through the checkout with my whiny kid and my screamy baby, I was a strung-out bundle of raw mama nerves. The cashier asked if I wanted help taking my groceries to my car and I gratefully accepted. 

You're the manager of the store, George, but you grabbed my cart and happily chatted with Grady and then loaded my bags into my car. As I thanked you, you hesitated for a second and then kindly asked if I was okay.  

I was not okay. I was having a tough day. Your genuine kindness hit me in a soft spot and I started to cry. I thought I probably scared you a little, what with the parking lot blubbering and all, but you were kind and encouraging and I drove away feeling uplifted.  

Today was another tough day. I say that a lot lately. I wish I didn't. It's almost like my default setting. When I say sorry to Shawn and Grady for being snippy snappy, or when I'm fumbling to apologize for another dropped ball / missed email / scatterbrained moment, or I'm trying to explain why everything feels so chaotic and beyond my control, I say: "it's been a tough day." It sounds like an excuse but that doesn't make it any less true. 

I lost my patience with Grady over lunch (IwillnotfightaboutfoodIwillnotfightaboutfoodIwillnotfightaboutfood) and then when Shawn stepped in to help, I felt unsupported and frustrated and hopeless. I drove to the grocery store and cried angry, hot tears the whole way there. 

I was torturing myself in the greeting card section, reading Mother's Day cards full of beautiful sentiments that I do not deserve, when you walked by. You greeted me with a friendly hello and a big smile. I wasn't sure if you were just being store manager friendly or if you recognized me as the woman who became unravelled in your parking lot. "How are you doing? Are you feeling better?" You asked, answering my question.  

You told me you'd been worried. You'd told your wife about our "conversation" as you so tactfully called my breakdown, and you'd reminisced about how hard it is to live with small children. You told me you thought maybe I struck a nerve with you because you have a daughter my age (bless you, George, for telling me that and then telling me she's 24 years old). I'm not great with the talking. I'm awkward and anxious and given a choice, I'll take written communication over spoken all day, every day. But speaking to you wasn't weird or uncomfortable, even though we were two strangers talking about an intensely personal subject. 

George, I have been struggling. Last week and today, you saw my struggle. You saw me. You said hey, this is really hard, how can I help you? and I believe you genuinely meant it. You reached out with sincerity and kindness, and I appreciate the gesture. Thank you for refusing to live in the bubble, ignoring everyone outside. Thank you for connecting. I promise (I PROMISE) the next time I'm in your store, there'll be no tears from me. 

Cilantro Lime Rice

I'm trying to encourage more vegetarian meals and I've found the most success when I boost the flavour and focus on spice. This rice is a lifesaver because it cooks up easily and is versatile. I make a pot and get at least two hearty, different dinners out of it. One night I'll serve with tacos and the next I'll throw it in burrito bowls. It's also great mixed in with salad for a little heft. 

Ingredients

1 cup rice
2 cups broth or water (or whatever ratio your rice calls for)
zest and juice from two limes
1 small bunch cilantro, finely chopped (about 2 heaping Tablespoons after you chop it)
2 green onions, finely sliced
salt and pepper to taste

Directions

Prepare rice per instructions. I've prepared brown rice and basmati rice this way and both were excellent. I don't want to tell you what kind of rice to use. Go with your heart.

Mix together lime zest, juice, cilantro, and green onions.

After rice has simmered, before you fluff with a fork, pour lime mixture over top. Cover and let sit for 5 minutes. Mix well (mixture will be a bit sticky).

Season with salt and pepper.

I like to top this rice with some roasted sweet potatoes, black beans, avocado, tomatoes, purple cabbage, and cheddar cheese for a nutritious, filling, vegetarian dinner.