You’d think that with summer vacation finally here and in full swing, I’d find more time to do summery things like frolic through lush fields of berries or buy fresh produce every week from the farmer’s market down the street from us. Instead, in the 4 weeks that have elapsed since my last academic conference, I have done goodness-knows-what with my time: running all of the annoying errands I never bothered to do during the school year, catching up here on the blog, and trying to earn a few extra bucks here and there when I can.
I never understood what all of my aunts meant when they said that they are “ten times busier now that they have retired,” but now I’m starting to get the point. Vacationing is rough, there’s no denying it.
The struggle is real.
No, I’m kidding–of course, I know I’ve got it good. What is summer vacation anyway? Just a kid’s recess session on the playground of life. In the adult world, there is no recess. In the adult world, there is no nap time (unless you’re in Spain). There is no playground, and there definitely is no such thing as a “summer vacation.”
That being said……….
“Adulting” (verb: the act of acting like a real, honest-to-goodness, bona fide adult) is actually kind of all kinds of awesome in its own way. Sure, you don’t get official nap time at work–but when you’re working a real job, nobody will stop you from vegging out on your couch watching Netflix for so long that you actually end up falling asleep with your face in the bowl of buttered popcorn (none of this “no butter” nonsense). And okay, maybe our metabolisms work precisely 9.5 times slower than they did five years ago – let’s be honest, it feels good to know that if you’ve had a rough day at work, nothing stands between you and that half-gallon of cookies ‘n cream special edition toffee crunch ice cream sitting in your freezer. When you were a kid, your parents were all like “don’t be ridiculous you can’t eat ice cream for breakfast or after dinner or right now because it’s past midnight already and you should be in bed.” None of that nonsense: as adults, we have long since paid our dues in the name of reasonable upbringing, and if I want to attack that ice cream with a spoon at 4 AM just because, then I will very damn well do so, please and thank you.
How have I handled becoming an adult? Super, duper responsibly, of course. Case in point: I made these lemon curd raspberry crumb bars at 3:30 AM on a weeknight because I decided to stay up and finish watching the latest Nicholas Sparks film on my computer. And then, being an adult, I proceeded to ensure the absolute best quality in my baked goods by tasting one huge bite from each square inch of bar in the pan, so that by the time I finished gouging out huge chunks of delicious tangy crumbly tart oatmeal bar for the night, I was lucky to have anything left to photograph the following morning.
And by morning I mean 1:30 PM, which is when I woke up.
Because I am an adult.
And you are, too.
And don’t ever let any 6:30 rise & shine balanced breakfast adultier adult ever tell you otherwise.
For the microwave lemon curd:
- 1 cup white sugar
- 3 eggs, room temperature
- 2 egg yolks, room temperature
- 1 cup lemon juice
- 3 tablespoons lemon zest
- 1/2 cup butter, melted
For the oat bars:
- 1/2 cup packed brown sugar
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup quick-cooking oats
- 1/2 cup butter, room temperature
- 3/4 cup raspberry jam, warmed slightly in microwave
For the microwave lemon curd:
- Whisk together sugar, eggs, and egg yolks in a microwave-safe bowl. Stir in lemon juice, zest, and butter.
- Heat on high in microwave at 1-minute intervals, stirring between each until curd reaches a thick consistency (gel-like--mixture should be just thick enough to coat the back of a metal spoon without dripping off immediately). Refrigerate while you prepare your oatmeal crumb bars.
For the oat bars:
- Preheat oven to 350 degrees F. Lightly grease an 8x8-inch baking pan and set aside.
- In a large mixing bowl, combine brown sugar, flour, baking soda, salt, and oats. Cut in butter until mixture is crumbly. Press half of the mixture in prepared pan. Top with an even layer of lemon curd, then spread slightly warmed jam on top as best as you can. Top with remaining crumb mixture.
- Bake in preheated oven for 30-35 minutes, until lightly browned. Cool completely before cutting into squares and serving! Store sealed leftovers in refrigerator for up to 4 days.
What are your favorite things to do during the summer months?
Appetizers, Sides and Salads
- 8 Grain Bread by What Smells So Good?
- Farm Fresh Gazpacho by An Appealing Plan
- Farmer’s Market Potato Salad by Bobbi’s Kozy Kitchen
- Fennel and Orange Salad by Feeding Big – and more!
- Gazpacho Shooters with Avocado and Corn Salsa by The Wimpy Vegetarian
- Grilled Peach Caprese by A Gouda Life
- Grilled Prosciutto Corn by Palatable Pastime
- Peach Caprese Salad by The Joyful Foodie
- Radish Top Pesto by Our Good Life
- Carrot Ravioli with Broccoli-Ricotta Filling by Caroline’s Cooking
- Farmers Market Pizza by Simply Healthy Family
- Farmstand Kebobs with Tahini Dipping Sauce by Jane’s Adventures in Dinner
- Gemista (Greek Stuffed Tomatoes) by Curious Cuisiniere
- Halibut with Sugar Snap Peas, Mushrooms and Potatoes en Papillote by Crazy Foodie Stunts
- Spaghetti and Zoodles with Vegetable Bolognese by Hezzi-D’s Books and Cooks
- Spaghetti Squash Shrimp Pesto by Tasting Page
- Squash Blossom, Zucchini and Gouda Frittata by FoodieTots
- Sweet Corn Chowder with Crabmeat by The Redhead Baker
- Vegetable and Chicken Shish Kabobs by The Freshman Cook
- Ziti with Bacon and Greens by Cooking Chat
- Chaussons aux Pommes by Food Lust People Love
- Classic Peach Pie by That Skinny Chick Can Bake
- Dairy Free Peach Mango Lassis with Coconut Whipped Cream by Cupcakes & Kale Chips
- Lemon Curd Raspberry Crumb Bars by Wallflour Girl
- Lemon Tart by Brunch with Joy
- Peach Berry Cocktail by Cosmopolitan Cornbread
- Peach Cobbler with Blueberry Biscuits by Food Done Light
- Raspberry Rhubarb Sweet Rolls by Grumpy’s Honeybunch
- Triple Cherry Crisp by Pies and Plots
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