fidget smile wave

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!

Pecan Rhubarb Crumble

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!