We have Veterans' Day off tomorrow so I'm planning for some quality time with Roni. A trip to Pho 14 for vermicelli with grilled shrimp is definitely in order. And maybe a lazy walk to Georgetown for some shopping and then an afternoon beer.
Sounds like a great way to spend a middle-of-the-week day off, doesn't it?
At some point along the way, I'd really like to make this Breakfast Apple Granola Crisp recipe from Smitten Kitchen. I think it's fair to say that I could eat this for breakfast or dessert, but I must admit, I normally wouldn't think of a crisp for my first meal of the day. It seems almost decadent, but I'm sure I can get used to it! :)
Breakfast Apple Granola Crisp
3 pounds of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)
Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.(Images via Smitten Kitchen)