Advertisement -- Learn more about ads on this site.


    BURNEDEVE   10,842
SparkPoints
10,000-14,999 SparkPoints
 
 
Monday Needs Cat-itude. And Dessert. Lots of Dessert.

Monday, April 22, 2013

If there are two things that can improve all Mondays, it's funny cats and dessert. Probably not together, but definitely adjacent.

So, this is how my day has been going so far:

Everyone, meet my cat Bradbury. This is how he wakes me up every morning:


So by the time I get to work, this is usually the look I am giving to the world (or, at least, to LA traffic in general):


So here I am at work. 5:00 in the afternoon, two or three hours of work to go, blithely avoiding reading scripts, writing submissions, changing over the terribly kept database of client work into an easy to use and organized system, and trying to sift through 25,000 emails left by the previous disorganized coordinator (no, that number is NOT an exaggeration. At all). Instead, however, I'm daydreaming about dessert from last night.

In other words, I'm having a Monday.

It's not a bad Monday, don't get me wrong, but I seriously cannot keep my mind on television these days (I know that must sound so odd). I really can't care less about the pilots for next season, although I'd love for some of our clients to staff, but to be honest...

**SPOILER ALERT**

They mostly suck. Especially the comedies. WTF is wrong with comedy writers? I know a lot of them. They're seriously funny people. So why do networks keep buying unfunny crap from people like Chuck Lorre?! For the love of GOD, someone, ANYONE, please break away from the proven, shlocky, tired old brand, and get something NEW on the air. Networks, you're doing it wrong. Cable: you are doing it marginally better (unless you're AMC or HBO, then you're doing it so, SO right).

This is generally when I feel like this:

I cannot wait until staffing seasons ends after Memorial Day. Then Hollywood will go on vacation until production starts the third week of June (I kind of have to love an industry that operates much in the same way as the school year).

Annnnnnd then my brain comes back to food, glorious food. Or, more specifically, this dessert from last night:


Oh. Em. GEE.

This is fresh apple and berry crisp with banana ice cream. Can you say indulgence? Because, WOW.

Oh, but wait. It's VEGAN.

Wait, what? Seriously?!

SERIOUSLY.

Let me explain how this delicious witchcraft came to be:
Every Sunday is family dinner at my parents' house. Since my parents, my brother, my husband and I all live in the same town, we get together more often than not (or, as my mom puts it, "Well, it's Sunday and we're eating anyway. Come if you'd like and we'll feed you.") And while I appreciate my parents' devotion to making sure their (nearly) 32 year old daughter, her 35 year old husband, and their 35 year old son are eating, they show a surprising lack of understanding or empathy about my current food situation. Ah well, such is life.

I'd be irritated by it, but then I remember that *I* don't have a huge amount of understanding or empathy about my eating situation either. Honestly, it pisses me off more often than not. It often feels arbitrary and random, it takes almost slavish and fanatical devotion to control, and a towering amount of energy to stay on top of the amount of research and study to keep my nutrition & health in check. It's exhausting. So, I can't really get upset that they're not thinking about the myriad nutrition concerns I have when they plan a meal.

I came up with my own way of dealing with it: winning them over with food so good, they can't HELP but want vegan. It's an insane plan, but I'm willing to roll with it. Especially after I came up with the apple berry crisp and banana ice cream.

It's easy, it's delicious, it's VEGAN! Here's the recipe - go nuts and send me pictures!
emoticon emoticon emoticon

APPLE BERRY CRISP WITH BANANA ICE CREAM

For the fruit filling:
3 baking apples (like Fuji or Granny Smith), peeled, cored, and diced
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1/2 cup raisins
1 tbsp whole wheat flour (or rice flour, for gluten free)
1 tsp each brown and white sugar
squeeze of lemon

For the crisp
1 heaping cup rolled oats (buy gluten free oats for those with allergies)
1 tbsp whole wheat flour (or rice flour, for gluten free)
2 tbsp vegan spread (I'm a big fan of Earth Balance's coconut spread for desserts)
1 tbsp brown sugar
1 tbsp white sugar
2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp honey (yeah, I know, I know - but I love honey too much to cut it out!)

For the banana ice cream
4 large bananas, just ripe
1 tbsp vanilla
1 food processor

To prepare:

The night before:
Peel bananas, wrap in plastic wrap and store in the freezer.

When you're ready to unleash deliciosity:
Preheat the oven to 325

Peel, core and dice your apples. Rinse and drain your berries. In a medium mixing bowl, toss the apples, berries, and raisins with a squeeze of fresh lemon. Sprinkle the wheat (or rice) flour and sugar over the fruit mixture and toss to coat. Slide into a 9x9 square or 9" round baking pan.

Dry off the bowl (or use another bowl if you're the kind of lucky person who has someone or something to wash your dishes), and dump in the oats, flour, sugars, cinnamon, and nutmeg. Give them a stir until thoroughly combined, then add the spread. Mash the spread and oat/flour/sugar mixture with a fork until it begins to form crumbles. Pour over the berry mixture.

Bake in a 325 oven for 25 minutes. Turn the oven to 350, open the door and drizzle the honey on top. Bake for a further 20 minutes. Turn off the oven, but let the crumble stay in the warm oven to stay toasty and gooey until ready to serve.

Meanwhile, remove the bananas from the freezer and use a seriously sharp knife to chunk them up before dropping them (ONE AT A TIME - I learned this the HARD way) into the food processor while on high. It's going to shimmy, shake, and probably make a lot of noise, but hey lady, you just put frozen bananas in there. STAY CALM AND PROCESS ON. It'll take about five minutes, but the bananas will break down into something resembling the creamiest, best soft serve you can ever remember having. Drizzle in the vanilla and beat for a further 30 seconds. Using a spatula (because you don't want to lose even an atom of this treat!), spoon the banana ice cream into a sealable container and pop it back into the freezer until just ready to serve. You can scoop it just like regular ice cream.

I got 5 good sized portions out of the crumble (about 2/3 cup each) and 8 servings of the ice cream (about 1/3 cup each).

Sorry, but I have not had a chance to do the nutritional breakdown yet - I will post as soon as I can get it into Spark Recipes!

Happy Monday!
SHARE
  Member Comments About This Blog Post:

TKLBRIDGET 4/25/2013 11:27AM

    Wonderful idea for making banana ice cream. I have 4 bananas in the freezer and I think I will try it. Have a good week!
emoticon emoticon

Report Inappropriate Comment
KARRENLYNN 4/24/2013 11:00PM

    Dessert looks good, I"m going to try it!

Karen

Report Inappropriate Comment
LEANNAW4 4/24/2013 9:15AM

    I love, love, love crisps, but mine always tend to have double the crisp topping and are made with real butter and lots of brown sugar so, despite the healthful nature of the fruit (or rhubarb, yum!) and oats, I have to consign my crisps to the "heavenly but unhealthy and thus occasional only" category. I might have to try your vegan version to see if it can elevate crisp back into regular rotation at our house.

Oh, and I saw a pic that reminded me of your "Staffing makes me angry and sad" kitteh in another meme. It made me think of you (NOT that I think you lick sushi...).

http://cheezburge
r.com/7361054208

Thanks for always sharing such great recipes!


Report Inappropriate Comment
LULUBELLE65 4/23/2013 5:56AM

    Frozen bananas, on the ripe side so they are super sweet, and some cocoa powder. TO. DIE. FOR. also, peanut butter. Then it becomes dinner. emoticon

The other frozen dessert that I adore is frozen chunks of fresh pineapple (again, the riper it is, the sweeter it is) tossed in the food processor with some ice water. It assumes the consistency of sorbet and is amazingly good on a hot day. At one point I was eating an entire pineapple everyday, but then I got all these canker sores from the acid and had to stop. It's addictive.

Report Inappropriate Comment
DALID414 4/23/2013 12:32AM

    You lost me at banana, sorry

Report Inappropriate Comment
GOANNA2 4/23/2013 12:30AM

    Wow, sounds like exciting job that you have.
I have no cable TV and only have the 4 regular
stations, so I am trying to stay away from the
bad comedies as well. emoticon
I would love to try the recipe. Looks divine.
Have a great day. I love reading your blogs.

Report Inappropriate Comment
4EVERNESS 4/22/2013 11:48PM

    Cute cat.

You, of course, are wishing the finest for the comedy writers? You sound brighter than to use mental rape euphemisms.

Recipe sounds great! Unfortunately I have too huge of a sweet tooth and would up the sugar a bunch and probably use brown. Possibly a dollop of rasberry sherbet too?

Report Inappropriate Comment
MRSFARRA 4/22/2013 10:25PM

    Awesome blog. Love the latitude. I also have a latitude from my 2opinionated black four footed mentors.

Report Inappropriate Comment

Add Your Comment to the Blog Post


Log in to post a comment.