So there is a lot happening right now.
I just got back from one of the best weekends of my life, where I went to D.C. to celebrate my pending nuptials with my five best friends, and it was amazing. I really, really, really can’t wait to share my bachelorette weekend Project Life pages with you guys.
In addition, I have accepted a job with the Carnegie Hero Fund Commission, and I will start that new position on Monday. It’s in downtown Pittsburgh, which is more than a stone’s throw from Ligonier, so I’m really nervous about the commute and making new work friends and the major life change. BUT I’m also super excited to work for an established, historical organization that does such positively focused work.
Thirdly, there’s still a giveaway going on around here, so be sure to take a look how you can get multiple chances to win one of five $50 gift certificates to Exceptionalsheets.com, an online bed and bath linens store.
Between traveling and packing and unpacking, and then finishing my last week working as a reporter for the Ligonier Echo and trying to plan for next week and calling my dad every few hours and demanding pep talks where he tells me how proud he is of me, I feel like I haven’t had any time to meal plan or grocery shop or cook, so I’ve been sort of winging it. Read: I made a really terribly mozzarella macaroni and cheese, but a really delicious apple dessert. That we ate for dinner. Whoops.
This recipe came from my Little House on the Prairie cookbook, which is next on my list of cookbook reviews. The recipes are very primitive and some of them are ridiculously impossible. (Where can I buy a freshly killed jack rabbit or a flock of black birds, for example?) The methods are also hilarious. But sometimes they can be modified fairly easily for modern-day cooking, such as the case with this apple bird’s nest pudding. Unlike the blackbird pie, which uses actual black birds, this recipe has nothing to do with birds. Thank God.
I started by using my apple machine to peel, core and slice (all at the same time!) six apples. I used Golden Delicious, because that is what was on sale.
I layered the apple slices in the bottom of a glass 8-inch square baking dish, coated with cooking spray.
Then I topped the applies with brown sugar, poking it down into the spaces between the apple slices. [Read more...]