![]() They like acid and they like berries brighter fall spices like ginger play off them well and you’ll be surprised what a pinch of white pepper can do to wake them up. However, in baking, I agree that pears could use a little help. And the thing is, I agree with him 100 percent, but I see these things as characteristics, not flaws. (He’s such a tidy eater people, I comparatively eat with the grace of a Hoover). They’re sweet and boring,” usually while slicing another of his beloved Granny Smith apples into perfect quarters. I’ll take the blame, I’m sure I usually start the conversation, which goes roughly like, “Pears? Really? You just don’t like pears?” And he’ll say “They’re just so one note. My husband and I, well, we’re exactly as exciting as you might imagine because we talk about pears a lot. They give out medals for this kind of valor, right? An hour in which I instead thought there were better things to do, like pretending to clean the kitchen while staring into space and imagining how good the crumble could be. ![]() ![]() A whole hour, an hour in which we could have had a buttery, spiced gingersnap and brown sugar crumbled lid atop a glurp-ing puddle of soft, sweet pears and slumped, tart cranberries, bubbling through cracks in the rubbled surface. In my defense, I resisted this crumble for possibly even a single hour before going to the kitchen to assemble the ingredients. ![]()
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