Ugh…
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
Ingredients
Topping
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.
Base
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!
What an adorable outfit! And the crumble looks mighty good too.
My grandmother used to make a lot of our clothes. I’m not sure if this was one of hers but I would sport this around town now if I could!