Up and down and up and down
UP DOWN UP DOWN UP DOWN. That would be LJ lately. It's why I haven't responded to PMs from some people yet - sorry! Hell, I've been managing to get into my roleplay account all right, but half the time I haven't been able to get onto this one. xD I will be happy when things are more stable.
Anyway. Recently got back into contact with mattyroh, after a long time. This makes me so happy. And, oddly enough, the same thing has been happening with a lot of people lately. nunu_p, among others. It seems people who have dropped off the face of LJ have returned to me, and it brings me endless joy.
Not much going on. Jobsearching is driving me crazy. I've had a few interviews recently, and got told "We will call you back no matter if you get the job or not" -- and then they don't call back. RUDE. Makes me angry. 8| But alas, I need to keep trying. There is a strong possibility I'll be travelling in early autumn - I don't want to say I will be doing it, because there is always the possibility that it will fall through, but it certainly seems like I'll be able to do it. So, even though I have enough money to do it, I want to be able to put more away. I mean, aside from needing to work in general. It's the travelling that's making me extra antsy about it.
Anyway! The other day I made a fruit crumble aaaand I will put up the recipe here because I tend to lose it, and even though it's so simple that even a monkey could make it, I can never just plain remember how to do it. I used fresh saskatoon berries from our garden for it, most excellent <3
Fruit Crumble:
Prepared fruit of any kind, enough to cover the pan
1 cup butter [250ml]
1 cup brown sugar [250ml]
1 1/2 cup flour [375ml]
1/2 tsp cinnamon [2.5ml]
1/2 tsp cloves [2.5ml]
*metric measurements were grabbed by eyeballing the US/Metric measuring cup we have. These aren't the numbers that conversion sites will give, but... these're the numbers I use. So.
Cover bottom of a long, shallow pan with a layer of cleaned, prepared fruit - not to the top; give a centimetre or two of space. No need to add sugar to the fruit unless it's something uncommonly sour or tart, like rhubarb. In a large-ish bowl, cream butter. Add brown sugar, flour, and spices. Then mix to a crumbly consistency. Crumble topping over fruit and bake at 350F [176C]. 40 to 45 minutes or until fruit is done.
The pan should be filled like this, with some space at the top for the crumble:
The texture of the crumble should look like as follows - do not mix the sugar into the butter before adding the flour; mix after adding the flour and everything. The texture will turn out like cookie dough if one mixes the sugar in first, and while it will taste the same and still be usable, it won't look as nice.
Then add it to the fruit by spoonfulls until everything is covered:
Anyway. Recently got back into contact with mattyroh, after a long time. This makes me so happy. And, oddly enough, the same thing has been happening with a lot of people lately. nunu_p, among others. It seems people who have dropped off the face of LJ have returned to me, and it brings me endless joy.
Not much going on. Jobsearching is driving me crazy. I've had a few interviews recently, and got told "We will call you back no matter if you get the job or not" -- and then they don't call back. RUDE. Makes me angry. 8| But alas, I need to keep trying. There is a strong possibility I'll be travelling in early autumn - I don't want to say I will be doing it, because there is always the possibility that it will fall through, but it certainly seems like I'll be able to do it. So, even though I have enough money to do it, I want to be able to put more away. I mean, aside from needing to work in general. It's the travelling that's making me extra antsy about it.
Anyway! The other day I made a fruit crumble aaaand I will put up the recipe here because I tend to lose it, and even though it's so simple that even a monkey could make it, I can never just plain remember how to do it. I used fresh saskatoon berries from our garden for it, most excellent <3
Fruit Crumble:
Prepared fruit of any kind, enough to cover the pan
1 cup butter [250ml]
1 cup brown sugar [250ml]
1 1/2 cup flour [375ml]
1/2 tsp cinnamon [2.5ml]
1/2 tsp cloves [2.5ml]
*metric measurements were grabbed by eyeballing the US/Metric measuring cup we have. These aren't the numbers that conversion sites will give, but... these're the numbers I use. So.
Cover bottom of a long, shallow pan with a layer of cleaned, prepared fruit - not to the top; give a centimetre or two of space. No need to add sugar to the fruit unless it's something uncommonly sour or tart, like rhubarb. In a large-ish bowl, cream butter. Add brown sugar, flour, and spices. Then mix to a crumbly consistency. Crumble topping over fruit and bake at 350F [176C]. 40 to 45 minutes or until fruit is done.
The pan should be filled like this, with some space at the top for the crumble:
The texture of the crumble should look like as follows - do not mix the sugar into the butter before adding the flour; mix after adding the flour and everything. The texture will turn out like cookie dough if one mixes the sugar in first, and while it will taste the same and still be usable, it won't look as nice.
Then add it to the fruit by spoonfulls until everything is covered: