A Scarf for Ryan – Update #3

Oh, man.  I have got to finish this scarf!  I spent most of my downtime this summer reading my way through piles and piles of books.  Now, I’m not apologizing for getting so much reading accomplished in just a few months.  I love reading and always try to have at least one book ready to go.  The down side is that I didn’t get any knitting done this summer!  Despite the temperature highs this past weekend, fall is on it’s way and I need to finish this scarf.

So, I gave myself a job on Columbus Day.  My task was to knit for at least an hour on Columbus Day.  I knew that I would also do laundry, wash the dishes, and start reading a new book but I knew that I needed to start making my knitting a priority once again or Ryan would never be able to use this scarf.

After an hour of knitting, I think that I’ve made some solid progress.  I may actually have this done by the time that winter decides to show up.


Ryan's Scarf


Baking my way through Baked – The first recipe

Recipe the first –

So, I’m not exactly going to do this in any order. I think that as soon as I want to bake something, well, that’s what I’ll do.

We had a lot of pears in our recent CSA delivery boxes. And I do not like pears. There is something about the texture of a raw pear that always reminded me of a raw potato. And I love potatoes but would not want to eat a raw one. A cooked or baked potato is an entirely different food. That can also be said of a pear.

So, I found a delicious looking recipe in Baked for Pear Plum Crisp.

Some changes that I made when I made the recipe:

I used almost all of the pears that we had left.  The recipe calls for 2 medium Bosc pears and 2 medium Bartlett pears.  Well, we had Asian pears so that’s what I used.  And I used four large pears and four fairly small ones.  In addition, the recipe called for 3 large plums.  I had 3 very small plums left so I used those.

I love the smell and the taste of fresh citrus so I upped the amount that I used.  The recipe calls for the juice and zest of half of an orange and half of a lemon.  I used a whole orange and a whole lemon.  I couldn’t resist.  The smell of fresh orange zest?  There are few things that are better in this world than the small of fresh zest.

The recipe calls for a lot of dark brown sugar.  Dark brown sugar is something that I used frequently when I was trying to find the recipe for the perfect chocolate chip cookie.  I recommend using dark brown sugar as much as possible.  It smells strongly of molasses and is super sticky.  I haven’t used it in any baking other than cookies, though, so I was definitely interested in how this would affect the taste.

One more change that I made to the recipe was the size of the baking dish that I used.  I don’t have an 8-by-8-by-2-inch pan.  I have a 12-by-8 and a 13-by-8 so I used the 12-by-8.  I figured that since I was using more pears than the recipe called for, it would probably be ok.


Ready for the oven


The result?


Hot and bubbly


I really like the citrus in this crisp.  The fruit has a nice texture.  The crisp part of the crisp actually still has a nice crisp and crunch to it.  Next time, I might try with some apples and perhaps some walnuts or pecans for some added texture.

All in all, this is a delicious crisp and I will definitely be trying this one again.

One recipe down.  Many, many, many more to go as I bake my way through Baked.