Blog Elements

Half Sized Blog Element (Single Author Style)

Half Sized Blog Element (Multi Author Style)

In Holding

December 1, 2010/1 Comment/in Blond, Grumples, Pregnancy /by Megan

I am now 37 weeks pregnant. That’s really, really pregnant, for those of you who aren’t familiar with the term. I’m due in 3 weeks, but really, it’s less than that, as we’ve decided to induce this little sucker if he’s not here by the 20th. So really, it’s like 2 and a half weeks […]

Guest Banana: Cooking with Lane – Pear Crisp

November 29, 2010/2 Comments/in Guest Banana /by Megan

(Editorâ€™s Note: I asked my super-chef friend Lane to come up with some easy holiday recipes for those of us who arenâ€™t so naturally talented in the culinary arts. Today sheâ€™s focusing on an dessert that’s not, LET ME REPEAT, not pie. I know, I was worried too. But I shouldn’t have been, this stuff […]

In Holding

December 1, 2010/1 Comment/in Blond, Grumples, Pregnancy /by Megan

Guest Banana: Cooking with Lane – Pear Crisp

November 29, 2010/2 Comments/in Guest Banana /by Megan

Full Sized Blog Element (Big Preview Pic)

In Holding

December 1, 2010/1 Comment/in Blond, Grumples, Pregnancy /by Megan

Things we don’t have ready yet:

– A crib
– A bedroom (one that has, you know, flooring)
– Any type of clothing
– A bag for the hospital
– A real childcare plan for Lulu

Things I do have ready:

– Christmas presents
– That’s about it….

To say I’m freaking out would be an understatement.

I haven’t slept over an hour at a time in a few weeks, and all the pressure is starting to drive me insane. I’m attempting to keep on a brave face at work and in front of Lu, but it gets harder every day. I’m a planner, and to not have certain things ready to go is literally hurting my brain. I’m hoping we can hold out until the 20th, but even then, I know we won’t be ready.

I’m trying to remember that you can never really be ready for your life to change so dramatically. Three to four, one to two, kid to kids. I’m not good at waiting. I’m good at doing. Once he’s here, life will be hard, but at least there will be movement forward. We won’t be in this neverending limbo of “when, when, when?”

Basically, I’m just saying that I’m slightly bonkers right now, so if you see me, cut me some slack. And maybe offer a shoulder to cry on. Or some ice cream. Or a smoothie. Whatever.

Guest Banana: Cooking with Lane – Pear Crisp

November 29, 2010/2 Comments/in Guest Banana /by Megan

Pear Crisp
Makes 10 to 12 servings

During the holiday season, you see a lot of pies. And, pies are fine. I, however, am not a huge pie fan. I like crisps – a lot. Especially with ice cream.

Here, Iâ€™ve included a recipe for a pear crisp. Itâ€™s a great alternative to the usual apple version and would be a simple dessert to bring to a potluck or serve with a special dinner.

Itâ€™s also good to eat with a spoon right out of your fridge, but you didnâ€™t hear that from me.

If youâ€™re allergic to nuts, you can leave out the almonds. Just replace them with Â¼ c. oats.

Filling:
1 Â½ c. 100% pure apple cider (not from concentrate)
Â¾ c. dark brown sugar
2 tbsp. flour
1 tsp. cinnamon
Â¼ tsp. nutmeg
2 Â½ lbs. pears, peeled, cored and sliced into wedges

Streusel:
Â¾ c. dark brown sugar
Â¼ tsp. cinnamon
Â¼ tsp. nutmeg
1 Â½ c. flour
1 Â¼ c. oatmeal (rolled or old fashioned)
Â¼ c. almond slivers
1 stick butter (room temperature)

Preheat oven to 350Â° F. In a mixing bowl, combine all of the filling ingredients with a whisk. Next, peel and slice the pears into wedges. Drop the sliced pears into the wet ingredients as you go, so that they wonâ€™t brown up. Pour this mixture in a 9×9 glass baking dish.

In another bowl, combine the first six ingredients. Slice the butter into tablespoon size pieces. Add them to the bowl. Use your fingers to combine. The mixture should start to resemble a coarse, crumb-like mixture. You should see buttery, pea-sized pieces of flour and oats throughout the bowl. Once combined, sprinkle the mixture on top of the pears.

Place the glass dish on a rimmed baking sheet. This way, if youâ€™re crisp bubbles over, you wonâ€™t have burnt sugar in your oven. (Ed. Note: This is a total badass tip. I burn stuff over in my oven all the time…this will make my life so much easier.) Bake for an hour and 15 minutes. Remove when the pears are tender and the crust is golden.

(Ed. Note: She forgot the last step: INHALE! Seriously, so, so good. And just like that, Cooking with Lane is over! Wah, right? Now go forth, cook these easy dishes and take all the credit when people proclaim their awesomeness. Or you can give some to Lane…whatever. Thanks, Lane!!!)