Ardis

Red is helping me to understand the vagaries of Blake's wood stove.  I really don't care for cooking.  It annoys me that three times a day food must be prepared and eaten, then cleaned up after.  It feels as though this takes the majority of the day.

Getting a wood stove to stay at a consistent temperature is not pleasant, but it is marginally easier than cooking over an open fire as we did in our travels from Tennessee.  It was so beastly hot in the plains as we crossed, but we still had to burn a fire to cook with.

As a young girl I enjoyed eating.  I didn't have to cook to create the food.  I DID have to help my ma clean up after the meal.  I didn't mind that too much.  Ma and I would talk and laugh, and sing songs.  Sometimes she would sit in a chair and keep me company while I did the dishes. 

I have been making a fruit crisp lately that Red has taught me how to make.  You can make it with any type of fruit, but if you use berries you may need to add a Tablespoon of cornstarch to thicken it. 

FRUIT CRISP

1 cup flour
1 cup oatmeal
1 cup sugar (I prefer to use brown sugar)
1 cup sweet cream butter

Blend all of these things together, creaming the butter into the other ingredients.  If you're using fresh apples peel them, core them, and slice them.  Place them on the bottom of your pan.  Add vanilla, or lavender water, or rosehip water on top, and then sprinkle cinnamon over the fruit.  Next add the other ingredients over the top. 

Bake at 400 degrees (the hottest you can make your woodburning stove) for forty five minutes, or until the crust is golden.

Serve with sweet cream, or ice cream.

This is a dish that I actually enjoy making.  I think I enjoy making it because I enjoy eating it so very much!