One Page at a Time...

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It's been helpful reading over everyone's comments and ideas on my giving up writing post.

Some things I'm thinking about--

1) To allow the schedule to create me instead of me creating the schedule-- or in other words, don't try to cram inspiration into a 9-3 time zone. I need to remember that up until this point, my writing has always taken place without an exact schedule and to appreciate that.

Under that same idea, Nancy reminded me that it doesn't matter how, when, or where that it gets done, but that it does. In the end, our work is our work and if someone works better on a 9-5 schedule and takes weekends off and I work better from 10 p.m-1 a.m. for two weeks straight then no writing for 2 weeks, that's okay too. Find the routine (or lack of routine) that works best for you.


2) I've never enjoyed submitting my work or the "administrative" part of the poet's life. I like to write. One day my personal assistant who will handle those tasks. Until then, that person is me and the job will happen on a day I feel uninspired. But I'm letting myself feel free to ignore the submitting part of the job for awhile.


3) Writing happens even when I'm not writing. Sometimes I get my best ideas while organizing the snack cabinet or washing dishes by hand.


4) I'm in it for the writing and for how I feel when I'm writing.


5) There are a thousand paths to choose and there is a point when I have to stop researching the best path for me and just take a step forward.


6) Like the 70's sitcom: one day at a time, one page at a time...

Apple Brown Betty Recipes

Here are the my favorite Apple Brown Betty recipes--

From my Fannie Farmer Cookbook--

Classic Apple Brown Betty

(You won't need the lemon juice if your apples are flavorful.)

2 cups fresh dry bread crumbs
5 tbsp. melted butter
1 1⁄2 lbs. tart apples, peeled, cored, and cut into
1⁄4" slices
1⁄2 cup brown sugar
1⁄2 tsp. cinnamon
Juice and grated rind of 1⁄2 lemon (optional)
Heavy cream (or ice cream)

1. Preheat oven to 350°. Butter a 1 1⁄2-quart casserole or a 9" baking dish, preferably with a lid.

2. Lightly toss crumbs and melted butter together in a medium bowl. Spread about one-third of the crumb mixture in the baking dish.

3. Combine apples, brown sugar, cinnamon, and lemon juice and rind (if needed) in a medium bowl. Fan out half the apple mixture over crumbs. Add another layer of crumbs, a layer of the remaining apples, and a final layer of crumbs.

4. Pour in 1 cup hot water. Cover with lid or with foil, and bake for 25 minutes. Uncover and bake 20 minutes more. Serve with heavy cream.

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Basic Apple Brown Betty

1/2 cup butter
1/2 cup brown sugar
1/2 cup oatmeal
1 Tsp of cinnamon
5 tart baking apples

Directions:
Preheat oven to 350 degrees. Beat together butter and sugar. Add oatmeal to make a stiff batter/dough. Peel, core and thinly slice apples. Lightly butter a casserole large enough to hold the apples. Place all of the apples in the buttered casserole. Spread the topping over the apples. Sprinkle cinnamon on top. Bake one hour.

Serve with vanilla ice cream & whipped cream.
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This is one I saw on the Food Network & is super easy esp. when apples aren't in season. I'm typing this one off the top of my head... Basically, you just keep adding layers in a baking dish of filling, brown sugar, oatmeal, cinnamon, and butter. Also, I'm guessing you can use fresh apples for this as well.


EZ Apple Brown Betty

2 12 oz. cans of Apple Pie Filling
1/2 stick of butter
Cinnamon
1 cup of brown sugar
4-6 instant oatmeal packets (like Apple & Cinnamon from Quaker Oats)

Preheat over to 400 degrees.

Pour one can of applie pie filling in the bottom of a baking pan. Open and spread 2-3 oatmeal packets over the apple filling. Sprinkle 1/2 cup of brown sugar over the oatmeal. Sprinkle with cinnamon Cut four pats of butter and place on top of oatmeal/cinnamon. Layer 2nd can of apple filling over the butter, oatmeal, and cinnamon. Sprinkle remaining 1/2 cup of brown sugar over apple filling. Cover with the remaining 2 or 3 oatmeal packages. Sprinkle with cinnamon. Add 4 pats of butter on top.

Cook for 40 minutes or until brown.

Serve with vanilla ice cream and whipped cream.