Peeling and slicing the apples. Mixing the crumble and using my hands. I feel grounded now.
The process of baking calms me down and then I get to eat something delicious. It truly is the gift that keeps on giving.
This is my favorite apple crisp recipe. It’s based on this one, but it’s completely different. Cause that’s how I ROLL.
Aw, yeah. That’s the stuff.
Stay warm out there.
NO. Eat THIS.
For the full recipe go HERE
What’s In My Wine?
(Hint: Lots of stuff. Lots of gross stuff).
Next week: Wine Guide: How To Shop For Safe and Clean Wine
Health writer Jo Robinson tells Dave Davies why we should eat dandelion:
[G]o out and find a dandelion leaf, rinse it well, and take a bite, and pay attention to your senses. For the first 10 seconds you won’t sense much at all, except you’ll notice that the leaf is hairy, and quite dense, quite chewy. Then, this bloom of bitterness [will] come at the roof of your mouth and go down your throat, and it’s going to stay there for about 10 minutes. And many of the wild plants that we used to eat had levels of bitterness similar to that dandelion. … Compared to spinach, which we consider a superfood, [a dandelion] has twice as much calcium, and three times as much vitamin A, five times more vitamins K and E, and eight times more antioxidants.
Cool! Lets eat some weeds.
Dairy-free, Grain-free, Strawberry & (Coconut) Cream Shortcake (by LilliansTestKitchen)