I'm sitting at Panera right now, watching a small group of women exchange birthday gifts. A tiny tow-headed girl munches on a peanut butter and jelly sandwich while her mom graciously thanks her friend for a thoughtful gift. They laugh and reach over cups of coffee and half-eaten bagels to clasp hands. Watching these real friendships with these small interactions is a undeniable pleasure, a tiny window into the complex world of another.
Of course, these women make me think about my own relationships, about past years and days spent in the company of girls.
When I was 15, I went to Africa with my dear friend, Lindsay, who was just married last weekend. We lived in the Bush for 5 weeks with no running water, no indoor or outdoor plumbing, nothing but a campfire and a tent. We ate beans and rice for dinner and peanut butter and jelly sandwiches for lunch. Each morning, our team would wake up and wander over to our picnic table. Sitting before us would be two loaves of locally baked bread, a jar of peanut butter and a jar of jelly.
The most skilled bread slicer would gingerly hold the loaf in her hands and try to evenly cut 24 pieces of bread. If successful, we would have the palates upon which we could paint our sustenance; a few thick strokes of peanut butter married with a swab of bright strawberry jam.
Sitting with a group of African children, tired and sweaty from leading a class on sexual health, I would bite into my peanut butter and jelly sandwich, and it the world could not be more perfect.
Click on the picture below to learn how I adapted a classic recipe to honor my love of another childhood favorite.
Of course, these women make me think about my own relationships, about past years and days spent in the company of girls.
When I was 15, I went to Africa with my dear friend, Lindsay, who was just married last weekend. We lived in the Bush for 5 weeks with no running water, no indoor or outdoor plumbing, nothing but a campfire and a tent. We ate beans and rice for dinner and peanut butter and jelly sandwiches for lunch. Each morning, our team would wake up and wander over to our picnic table. Sitting before us would be two loaves of locally baked bread, a jar of peanut butter and a jar of jelly.
The most skilled bread slicer would gingerly hold the loaf in her hands and try to evenly cut 24 pieces of bread. If successful, we would have the palates upon which we could paint our sustenance; a few thick strokes of peanut butter married with a swab of bright strawberry jam.
Sitting with a group of African children, tired and sweaty from leading a class on sexual health, I would bite into my peanut butter and jelly sandwich, and it the world could not be more perfect.
Click on the picture below to learn how I adapted a classic recipe to honor my love of another childhood favorite.
Ryan loves Rice Crispy Treats, in fact, he will sometimes choose a Rice Crispy Treat over a warm baked cookie or a slice of chocolate cake. For many years, this was beyond my understanding. While I possessed a solid appreciation for Rice Crispy Treats, they were certainly on the lower end of the dessert spectrum.
But after making this most recent batch (and thoroughly enjoying each chewy bite) I realized I had been associating Rice Crispy Treats with those small, blue foiled packages that kids once brought to lunch at school. They were quite the fad, and we all ate them, but unfortunately their ubiquity tainted my Rice Crispy Treat impression. Much to my amazement, Ryan was not incorrect in his Rice Crispy adoration...if done the right way, they are pretty damn good.
When one of my sweet and beautiful friends (and she really is stunning) asked me to make a batch of Rice Crispy Treats for the blog, I knew Ryan would be thrilled. What I didn't know was that I too would take great pleasure in my first chewy, crunchy bite.
When I looked through recipes for Rice Crispy Treats, I knew I wanted to make a unique adaptation. As I already mentioned, my love for PB&J is deeply rooted in some wonderful moments during my childhood and adolescence. And if we are going to be making a nostalgic snack, why not up the ante?
The result was a purple and peanut studded bar, with a slight roasted crunch and the tang of blueberry jam. We were ecstatic when we took our first bites, and we quickly had to cover the pan with cling wrap to prevent us from devouring the pan.
I hope that you give this adaptation a try...I'm sure that kids and adults alike will find much to love about this classic!
But after making this most recent batch (and thoroughly enjoying each chewy bite) I realized I had been associating Rice Crispy Treats with those small, blue foiled packages that kids once brought to lunch at school. They were quite the fad, and we all ate them, but unfortunately their ubiquity tainted my Rice Crispy Treat impression. Much to my amazement, Ryan was not incorrect in his Rice Crispy adoration...if done the right way, they are pretty damn good.
When one of my sweet and beautiful friends (and she really is stunning) asked me to make a batch of Rice Crispy Treats for the blog, I knew Ryan would be thrilled. What I didn't know was that I too would take great pleasure in my first chewy, crunchy bite.
When I looked through recipes for Rice Crispy Treats, I knew I wanted to make a unique adaptation. As I already mentioned, my love for PB&J is deeply rooted in some wonderful moments during my childhood and adolescence. And if we are going to be making a nostalgic snack, why not up the ante?
The result was a purple and peanut studded bar, with a slight roasted crunch and the tang of blueberry jam. We were ecstatic when we took our first bites, and we quickly had to cover the pan with cling wrap to prevent us from devouring the pan.
I hope that you give this adaptation a try...I'm sure that kids and adults alike will find much to love about this classic!
Peanut Butter and Jelly Rice Crispy Treats
1 cup peanuts
3 TBSP butter
1 10 ounce package of marshmallows (these marshmallows are vegan!)
6 cups of Rice Crispy Cereal
1/2 cup of your favorite jam
1. Spread peanuts on a baking sheet and toast until lightly colored (be careful as nuts can burn very quickly). Set aside.
2. In a large saucepan, melt butter. Add in marshmallows and stir constantly until the marshmallows are melted. Remove pan from heat if the mixture begins to brown.
3. In a large bowl, combine rice cereal, toasted peanuts and jam. Pour marshmallow mixture on top and stir with a large wooden spoon or spatula.
4. Press Rice Crispy mixture into a lightly greased 13x9 inch pan and allow to cool before cutting.
These are best eaten the day they are made, but can be stored in an airtight container.
Always,
Monet
Apples and Anecdotes
1 cup peanuts
3 TBSP butter
1 10 ounce package of marshmallows (these marshmallows are vegan!)
6 cups of Rice Crispy Cereal
1/2 cup of your favorite jam
1. Spread peanuts on a baking sheet and toast until lightly colored (be careful as nuts can burn very quickly). Set aside.
2. In a large saucepan, melt butter. Add in marshmallows and stir constantly until the marshmallows are melted. Remove pan from heat if the mixture begins to brown.
3. In a large bowl, combine rice cereal, toasted peanuts and jam. Pour marshmallow mixture on top and stir with a large wooden spoon or spatula.
4. Press Rice Crispy mixture into a lightly greased 13x9 inch pan and allow to cool before cutting.
These are best eaten the day they are made, but can be stored in an airtight container.
Always,
Monet
Apples and Anecdotes
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