I’m back readers. Did you miss me during my vacation?
What’s that? You didn’t know I was taking a vacation? Shame! You’d have heard about it if you liked me on Facebook. Tsk tsk.
In reality, it wasn’t much of a vacation, since it was only a break from blogging. We were so busy, it was stupid. We had a lot going on. Here’s a recap for those of you not in the know:
We went to the zoo.
I reunited with old friends, and saw some new ones.
We played hide and seek…kind of.
I started a new job.
We celebrated Father’s Day with giant batches of brownies and our own…unique kinds of presents.
We wore chef hats and fancy aprons.
(Thank you Momma Kamper)
Olive made friends with some super heroes.
I went to Comfest (giant festival we have in Columbus every year) for music, tie dye, and art.
Someone turned five.
And everyone ate pink cupcakes. Pink cupcakes that were AMAZING, I might add. Yes, you can have the recipe, but no, not today. I didn’t get to take any pictures of the process OR the cupcakes, due to the frightening speed in which they disappeared. I was enthusiastically told that they were the greatest thing I had ever baked. Later guys, you can have it later.
Besides, a whole week of comfort food and sweets and I’m done. When we grilled our dinner, we kept it simple–vegetables, corn, and baked beans. Easy, healthy, nourishing, delicious. Except there was just one problem. I didn’t have any dessert, energy, or cupcakes (those of you who ate more than one, I’m looking at YOU, jerks! Didn’t you know I was going to have cupcake breakfast?).
So we had apples. Because no matter how tired, broke, or sweet deprived I am, I always have apples, and they’ve never let me down.
Grilled Apples
Serves Four
2 Apples
Cinnamon, to taste
Ginger, to taste
Blueberries, to garnish
Sugar (optional)
Cut the apples in half. Remove the core with a paring knife OR, if you’re my mother and managed to deeply cut yourself on tongs last week, a dull spoon, some elbow grease, and a lot of determination. A melon baller would probably also work fine.
Sprinkle the apples with cinnamon, ginger, and sugar, if using (you don’t need to, I think they’re amazing as is. But for a tart baking apple, a bit might help). Place the apples, cut side up, on the grill until they start to look soft. Turn them over for about a minute to cook the cut side. Remove from grill, fill cavities with blueberries while still hot, and then serve them to your family who ate waaaaaaaaaaaaay too many cupcakes last weekend, ate waaaaaaaaaaaaay too many chocolate donuts, and had waaaaaaaaay too many juiceboxes. Remind your significant other that apples are a dessert and no we do not need to go to the grocery store to pick up Swedish fish and no, you are not making him another batch of chocolate coconut fudge, and no, the fudge would not be healthier if you put peanut butter in it.
Seriously though, these are yummy, are nothing but fruit and spices, and are full of vitamins and nutrients that round out a meal perfectly. I’m not saying there isn’t a time for pink cupcakes or peanut butter fudge. But that time isn’t today.
Because if she expects to be this fabulous all the time, she’s going to need the energy. She’s going to need apples.
Oh hell, who am I kidding. I need the apples.
Crunchy, Hip, and Painfully Broke 