if lil’ Jen here saw how adult Jen was acting this week she would have given me, us? a good kick in the pants.
It would have been well deserved and I probably would have had no retort. I can’t even pin point what mood I was in.
I felt like I had some sort of brain cloud. I was tired and moody, and angry at myself that I had no energy. It rained all week and I felt like my feet were always soaked. I knocked out everything on my to do lists but nothing lifted this funk. All I wanted to do was hide under the covers and eat toast so I was even grumpier when I had to be a grown up and actually make dinner and do dishes and walk the dogs and clean the house. Boo Adulthood.
Can I get sidetracked for a second and say that I would love to have that coat now, I was a fashionable little kid!
So you are probably saying what does your foul mood have to do with a pecan rhubarb crumble? Well hold your horses and I’ll tell you.
Like with everything in life my brain cloud began to lift, the sun made an appearance for a bit and I made dinners and enjoyed every last bite.
I was no longer a sour puss to be around, I guess. My good mood just took a little vacation but it’s back now. Though a younger me did not have to kick me in the behind I was rather filled with some guilt at the pill I must have been for my husband. So I made something all for him.
Every so often he mentions rhubarb when asked what he would like for dessert and because I really don’t care for it I usually don’t go with his suggestion. Bad wife.
I made amends with a Pecan Rhubarb Crumble and good news is he enjoyed it and I even had a bit and thought for rhubarb it wasn’t to shabby. I was even told that I was not a pain to be around so yay! All is better.
If you are suffering from a brain cloud week may I suggest making a pecan rhubarb crumble and then hiding under the covers if you feel it is still necessary. Enjoy!
from Food Network Magazine
1 cup flour
1/3 cup quick oats
3/4 cups brown sugar
dash of salt
6 tablespoons melted butter
1/2 cup chopped pecans
mix crumble ingredients and squeeze together to form large crumbs and place in freezer while preparing rest of dessert.
2 lbs chopped rhubarb
1/3 cup sugar
1/4 cup flour
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
1/4 teaspoon salt
Combine the rhubarb base ingredients in an 8×8 pan (I used a ceramic souffle type baking dish) scatter crumb topping on top. Bake in a 375 degree oven until golden. about 45 minutes. Serve with vanilla ice cream if you like. Enjoy!