The end of term was last week, and–as one of my graduating friends reminded me–nothing smells comfort-y quite like pie does. And nothing spells comfort when you’re tired and hungry and stressed like a 15-minute prep time!
Yes, none of my jokes here: this is quite possibly the easiest dump-it-all-in French apple pie recipe that I’ve ever made, and my summer-ready self is SO thankful for it.
In the past two weeks, I taught my (possibly last ever!!!) undergraduate English class and started kicking my butt back into full dissertation writing mode. Oh! And I haven’t shared the biggest news of all–I’ll be traveling to Europe!
I won’t be posting anything specific about my travel plans until later this year when they’re all done–as much as I love everyone here, the internet has too many eyes, not all of which are savory–but I’m super excited for this development. I’ll be traveling and staying with friends and simply cannot wait to soak in the beauty of these places! Totally worth the five days of throbbing headaches that I suffered in between… #definitelynottheplanningtype
Meanwhile, back on planet Reality, I’ve been moseying around in the kitchen a lot this week. In my last meeting with my advisor, he point blank asked me how baking was going and he sounded palpably disappointed when I told him–rather boringly–that I was focusing on my dissertation. His exact words were: “Oh, is that what you want to be doing right now? All right then.”
So. I’m baking again. Seriously though, I love my advisor. And productivity levels are up, because let’s be frank here–who wouldn’t be inspired to write with this easy-arse pie in one hand and a massive fork in the other?
Before I go, let me tell you a little about this pie. Unlike your standard apple lattice or baked top crust pie, this one has my favorite topping ever: cinnamon brown sugar streusel.… Read more