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I’ve always found myself to be really lucky that none of the important men in my life have ever been particularly weirded out by anything to do with that time of the month.
I was in high school, freshman year, when puberty hit. And it hit hard.
I was in math class, and started to feel really unwell. I took out my retainer, put it in its case, and then walked over to my teacher’s desk and asked if I could go to the nurse’s office.
I didn’t even wait for him to write a note – the moment he said yes, I ran out of the room.
Halfway to the nurse’s office, I ended up barfing into a trash can.
A security guard – the strict one everyone was scared of – saw me, and I was afraid I was going to be in trouble, but she was just like, oh you poor baby, and walked me the rest of the way to the nurse.
I ended up curled in the fetal position on the floor of the bathroom of the nurse’s office, until my dad came and picked me up.
And he just took it all in stride – we’ve got Sprite, we’ve got Advil, we’ve got heat pads, he even, a few times, took a rolling pin to my quads or massaged my lower back and belly when I had debilitating cramps.
I’m a huge fan of this apple crisp recipe.
It’s easy to make, and OH SO good.
I definitely recommend using a mix of apple types, if you can. We only had Fuji apples in the house, so it turned out just a tad sweeter than we would have preferred.
The original recipe used bourbon in place of the lemon juice, but I don’t tend to keep any on hand, so I just used a commenter’s suggestion of lemon juice and that worked perfectly fine (I’m sure it would be great with the bourbon though!)
Some people in the comments were questioning leaving the skin on, but it softened up and worked wonderfully for me – plus it’s way easier to not have to peel the apples ahead of time.
The original recipe was a little heavy on the nutmeg, so I reduced it in my version.
But I absolutely, 10/10 would make this again. And again, and again, and again.
very slightly adapted from Serious Eats
- 100g all-purpose flour
- 165g turbinado sugar
- 1 tbsp freshly grated lemon zest
- 1 tsp freshly grated nutmeg
- 1 tsp kosher salt
- 100g toasted pecans
- 10 tbsp unsalted butter, cut into small cubes
- 4 apples, skin on, cored and diced
- 3 tbsp sugar
- 1 tbsp cornstarch
- 1/2 tsp kosher salt
- 2 tbsp lemon juice
- Preheat oven to 375°F.
- In a food processor, pulse flour, raw sugar, lemon zest, nutmeg, and salt until well combined.
- Add pecans and pulse just until pecans start to break apart, 2 to 3 pulses. Some whole pecans should still be visible.
- Add butter and pulse until mixture resembles a coarse meal, with pea-sized chunks. Transfer to a bowl and chill in refrigerator or freezer until ready to bake.
- Toss apples, sugar, cornstarch, salt, and whiskey in a large mixing bowl until evenly combined. Transfer to a 2-quart (8×8″) baking dish and cover with crisp topping, spreading it into an even layer across the dish. Do not pack topping down with your hands. Bake until topping is darker in color, sandy, dry, and firm to the touch, about 45 minutes. Let crisp cool for at least 15 minutes before serving. Serve with ice cream.
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