I still have a bit of time to work before qualifying for my retirement.....
I will commute to the peninsula two weekends a month and my dear husband will come to Vancouver on the other weekends. This is the first of those commuting weekends.
One of the tasks I wanted to concentrate on while I am in Vancouver is small batch cooking. I really need some practice in that area. I have large batch cooking almost perfected, but small batch? Not so much. For some of our favorites like Garage Sale Stew, Stovetop Cabbage Rolls, or Mustard Oregano Chicken Thighs the full size version of the recipe is wonderful as these freeze well or make great leftovers.
But honestly there are many things that I don't like as a leftover, plus we do not have a ton of freezer storage space to dedicate to leftovers. We have located an organic beef ranch on the peninsula and our plan is to share a beef during butchering time.
For me this is a perfect goal to set and master.
Old Fashioned Apple Crisp
adapted from: The Gourmet Toaster Oven
Serves 2 or 4 if serving warm with a bit of ice cream!
2 apples, peeled, cored and thinly sliced
1/2 t cinnamon
2 T sugar
1/4 c flour
1/4 c brown sugar
1/2 t cinnamon
2 T butter
1/4 c rolled oats
Combine apple slices with sugar and cinnamon, place in a 7 inch round baking dish, set aside.
Combine all topping ingredients, until crumbly and butter has been worked through the ingredients into small pieces. Cover apple mixture with the crumbs.
Bake 350 25-30 minutes or until done.
Let cool, then enjoy!
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this post is shared with:
weekend cooking @ beth fish reads
cookbook count down #4 @ kitchen flavors
our simple homestead blog hop @ on the home front
full plate thursday @ miz helen's
homemade mondays @ frugal by choice