I yelled at a woman on the subway yesterday after she refused to make room for me when there were two bodies worth of space just behind her and her big ole bag. I gave her one of those can you move puh-lease. And when she didn’t budge, I actually lifted her bag with my hands, pushed my way in and gave her a very sarcastic thankyouverymuch. Fellow passengers gave me nods of bravo which made me feel momentarily proud. Then, after glancing to see her bangs matted to her sweaty forehead and a bit of fear on her face, embarrassed guilt washed over me. Did it matter if I made that train or had to take the next one? Did I really have to use such sarcasm? Did I actually touch her bag? What if my last words were yelling at this woman?
To avoid a guilt-fueled panic attack before 9 am, I told myself to think of a song instead. For some reason the song Keri Russell sings in the movie The Waitresscame to mind.
To avoid a guilt-fueled panic attack before 9 am, I told myself to think of a song instead. For some reason the song Keri Russell sings in the movie The Waitresscame to mind.
Baby don’t you cry gonna make a pie
Gonna make a pie with a heart in the middle
Baby don’t be blue
Gonna make for you
Gonna make a pie with a heart in the middle
Gonna be a pie from the heaven above
Gonna be filled with strawberry love
And you can guess what the rest of my day went like. All I could think about was pie. I decided to make a simple version of a healthy(ish) berry crisp I had found in Eating Well.
I’m Sorry I Yelled at You Lady Berry Crisp
Makes 4-6 individual pies
Ingredients
2 1/2 cups fresh or frozen fruit, such as blueberries, raspberries, blackberries, peaches, plums
1 tablespoon granulated sugar
3 tablespoons whole-wheat or all-purpose flour, divided
1 tablespoon orange juice (I didn’t have, I just squeezed a little lemon instead)
1/2 cup rolled oats
1/4 cup chopped almonds, or pecans (optional)
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon granulated sugar
3 tablespoons whole-wheat or all-purpose flour, divided
1 tablespoon orange juice (I didn’t have, I just squeezed a little lemon instead)
1/2 cup rolled oats
1/4 cup chopped almonds, or pecans (optional)
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons grape-seed oil (original recipe said canola oil, chopped butter is good too)
- Preheat oven to 400°F.
- Combine fruit with granulated sugar, 1 tablespoon flour and orange/lemon juice. Divide among four 6-ounce ovenproof ramekins (or I used 5 4-ounce jelly jars). Combine oats, nuts, brown sugar, the remaining 2 tablespoons flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a bakingsheet or if using glass jars put them in a casserole dish with 1-2 inches of water.
- Bake until the fruit is bubbling and the topping is golden, 25 minutes. Let stand for at least 10 minutes before serving.
And in case you missed Love Them Madly this week:check out my sister’s posts on a perfect baby gift, a placemat DIY, carrot ginger soup, and lava lamps.
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We featured this recipe in our weekly Food Trend blog post. You can find it here:
http://blog.recipelion.com/food-trend-dessert-recipes-in-a-jar/
Thanks for the great recipe!