H is trying out her new Kai-lan hair. It's good for summer heat and still lets her nap easily.
In honor of mother's day and Cinco de Mayo, we invented a drink here in Richmond.
The Mother's Day:
1/2 shot each of gin and campari
3 shakes bitters
ice cubes
1/2 can aranciata san pellegrino
The color is as pretty as you can imagine, and perfect for mother's day. This is nice, sweet, grapefruity, bubbly, and with a hint of gin. In fact, it's a hybrid of the color of the roses that grow in our backyard.
Apple Crisp
E came back from the store with a bag of apples, and half of them had big soft brown spots. Boo!
So we made apple crisp after cutting off all the brown bits. We're planning to eat it for breakfast with yogurt.
4 apples, cored, sliced
1/2 cup old-fashioned or quick-cooking (not instant) oats
1/2 cup flour
2/3 cup brown sugar
1 tsp cinnamon
juice of 1/2 lemon
5 T butter, softened and sliced to blend in more easily
1. Prepare 8 inch square baking pan with a little butter. Toss sliced apples with lemon juice, 1 T brown sugar, and 1/2 of the cinnamon.
2. Blend up butter. You can cut in dry ingredients a bit to resemble crumble topping by hand with a pastry blender. Or, you can do like we did and pop butter into food processor and pulse. Then pop in flour and oats. Pulse a bit. Then add brown sugar, cinnamon. Pulse a bit.
3. Pour and distribute topping on top of apples. Bake at 400 for 30-40 minutes.
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