You may have noticed it has been little a little quieter around here. I may do a few posts, then you don’t hear from me for a couple of weeks. It is not that I don’t have recipes to share and things to babble about, its just that the words just won’t come out.
You see, I have been dealing with chronic migraines for almost a year now. They have been getting progressively worse, and one of the most interesting symptoms is a loss of cognitive function in the communication area of my brain. I have trouble finding the right words, saying the right words, and of course, writing.
I was in the Apple store the other day, talking to a tech about my computer and whether it still had Apple Care coverage. I kept calling it apple core. I could not for the life of me say apple care! It was hilarious. . . embarrassing, but hilarious!
Here’s another gem for you; My daughter and I were visiting a neighbor and she had brought a cucumber to snack on. While eating her cucumber, we were talking. My daughter wanted to add to the conversation, but had a mouth full of cucumber. Doing the mommy thing, I said ” Ruby, don’t eat while you’re eating!” She looked at me like I had just grown two heads. There was nothing to do but laugh, as my neighbor explained what I had actually meant to say.
So I’m working on finding the right balance in my life to stop this very aggravating condition. Medication, diet, exercise, stress reduction, etcetera, etcetera, etcetera.
I developed the recipe for this cherry crisp a while ago, and it has been languishing in the dark recesses of my computer, waiting to be set free.
Recipe: Summer Cherry Crisp
- 7 cups pitted cherries (2.5 pounds)
- 1/4 cup vanilla sugar
- 1 tablespoon cornstarch
- 1/2 cup all purpose flour
- 1/3 cup brown sugar
- 1/3 cup vanilla sugar
- 1/4 teaspoon sea salt
- 6 tablespoons cold butter
- 1/3 cup pine nuts
- Heat the oven to 350 degrees F.
- Place pitted cherries into a large bowl.
- Add the vanilla sugar and cornstarch, stir to mix well.
- Pour the cherry mixture into a large baking dish.
- In a large bowl stir together the flour, brown sugar, vanilla sugar and salt.
- Using your clean fingers, pinch the butter into the flour mixture until it resembles crumbs.
- Mix in the pine nuts.
- Spread the topping evenly over the cherries.
- Bake for 40 minutes, until topping is lightly browned and fruit is bubbling.
- *vanilla sugar is made by placing a fresh vanilla bean into a container of sugar. Plain sugar can be substituted.
Preparation time: 30 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 12