Papers, baby shower invitations, recipe writing, doctor's appointments, meals with friends.
I'm running from one obligation to the next, not even thinking about packing, about which dress will look best on the streets of Paris (and yes, this is worth serious consideration).
For once, I don't already have my suitcase packed. I haven't started a list of essential items that must be checked off before departure. We don't have a single tour book, and I doubt we'll buy one before next Friday. I'm rooted in what is happening here, in Austin, and I think that is an okay thing. Maybe even a good thing.
My desk is covered with short story collections and thin but powerful paperbacks by Kundera and Burkes. I'm researching the role of Catholicism in Louise Erdrich's novels, and I've even been working on my own piece. A story about one family (aren't all novels about that most essential social group?)
I made this tart on a lark, because I wanted to. Not because I had the time but because, as always, it felt good to stand in my kitchen and consider all that could be done with a few mixing bowls and a hot oven.
I made this simple crust with animal crackers instead of graham crackers and I was pleased with the result. The crust was finer and the flavor unique. Instead of an elaborate pastry cream, Greek yogurt mixed with honey fills these shells. Unsweetened coconut is toasted and then generously sprinkled on top. Simple and lovely and easy enough for a very busy day.
1 1/2 cups finely crushed animal crackers
6 TBSP butter
1/4 cup finely crushed walnuts
2 cups plain Greek yogurt (Chobani works well)
1/3-1/2 cups honey (depending on taste)
1/2 cup unsweetened coconut
1. Preheat your oven to 375 degrees Fahrenheit. This recipe can be made in 4 mini tart pans or one regular pie pan. The crust does have a tendency to crumble so a pie pan is your safest bet.
2. Combine the crushed animal crackers, walnuts and butter. Stir until the mixture begins to form clumps. Pour into your pan(s) and press until evenly distributed along the bottom. I like to use a flat bottomed glass to make sure the mixture is packed well.
3. Bake in a preheated oven until the crust turns a golden brown and has set. About 15 minutes.
4. Meanwhile, toast your coconut in a small pan, over medium heat, for 2-3 minutes, or until just golden. Coconut burns very quickly so err on the side of caution. Mix honey into plain Greek yogurt. You can add more or less honey depending on your taste.
5. Pour honey-yogurt mixture into cooled crusts and serve immediately. The yogurt will make the crust soften so this must be made just before being served.
Anecdotes and Apple Cores