It got me-I’m sick. My throat is sore, my already enlarged tonsils are trying to stifle my breathing and to swallow is to inflame the back of my throat. I noticed yesterday that it hurt but I thought it was due to scratching it somehow-I need to chew better. Then early this morning, I woke in pain. Greg made me a cozy section on the couch; it really is more comfortable than our bed. He gave me some water, took my temp (which is always low) and gave me a half dose of Nyquil (love that stuff). I am still feeling the effects right now, it’s happy numb land for me and the sun is shining outside again so I’m floating on a cloud of happiness. All I can really think about is going back to sleep, which is always my cure for a non-life threatening illness. I wish I could think about food, I wish I could eat it without my throat feeling like I ate a pine cone.
Recently, my picture was used on the kitchn-I was very excited…although my name was nowhere on it, at first, and I had to contact them to let them know I have an attribution license for my work. They were quick and kind to fix that-thanks again!
The article was about treasured cast iron cookware and why it’s so amazing. I love it but I have to admit that we only have that skillet because years ago, Greg really wanted to find one. I was “take or leave” this one until I used it more and more. I wish I knew the history of our skillet but we bought it for $5 on a flea market trip to Decatur, Indiana with my grandparents and sister. We couldn’t pass up the price and it was even more attractive with a history attached-some things are. I like to imagine the types of food made in it and who it belonged to while I’m taking the skillet from the stove top to the oven rack and back out again.
Our cast iron collection has grown and Greg takes care to season them when it’s due-he loves doing this but I think it’s messy but necessary. When we go camping this spring, we will be sure to bring the Dutch oven my dad gave us over the holidays and our skillet. Both of us are eagerly awaiting the arrival of spring so we can cook in the great outdoors.
When I came across the apple oven cake recipe in Sunset magazine, I fell in love because it looked so rustic in the cast iron skillet. I told myself that it was a Sunday morning breakfast for sure. I didn’t have apples so I substituted pears. I followed the recipe exactly and as you can see in the picture (or not really because it was not cooperating for pictures and I gave up and ate it), it didn’t turn out like the one in the magazine. I don’t know if anyone else experiences this but when I use Sunset magazine’s recipes they usually taste pretty good but need adjusting in the methods, same goes for Real Simple and a few other publications. I love those magazines but it’s almost as if they are trying to oversimplify the recipe and leave out important information or it’s just me.
The taste was more crepe (egg flavor was prominent) than cake so I would change the name. This was great for the two of us to share, side-by-side, on a Sunday morning, with our coffees. I want to make it again with apple and see if it looks similar to Sunset’s picture.
Sunset’s Apple (or Pear) Oven Crepe Cake
Serves 2 to 6
3 tbsp butter
¼ cup light brown sugar
¼ tsp cinnamon
2 sweet apples or pears (Fuji works), peeled and sliced
3 large eggs
¼ tsp salt
½ cup flour
½ cup milk
1 tbsp lemon juice-optional
powdered sugar (to top)-optional
Preheat the oven to 425. Melt the butter in an ovenproof cast iron skillet (or other pan) over medium heat. Add the brown sugar and cinnamon, swirling to combine. Add the apple or pear and cook until starting to soften, about 4 minutes.
In a blender, mix eggs, salt, flour and milk. Pour over the apple or pear mix and bake until puffed and brown, about 15 to 20 minutes. Sprinkle with optional lemon juice and powdered sugar.