This year has kicked everyone’s’ butts. By and large, we will think back on 2020 and be 1. thankful to have survived (literally) and 2. a bit scarred. Will hand shaking ever be commonplace again? I was waiting in line the other day, talking to a friend, masks on and standing apart. Her son pulled her a foot further from me to stand on the social distancing sticker on the ground.
My kids are sick and tired of swimming and yet they understand “it’s the only thing we can really do because of the coronavirus”. Shea knows that she’s SUPPOSED to start kindergarten at a new school but because of coronavirus, she may stay at her current school. She’s seemingly okay with it all and yet the parent in me is beyond sad for what current state reality involves.
I just ordered a LOT of child-sized masks because that’s a new reality for daycares and schools in Michigan as we approach the new school year. The girls have, up to this point, gotten away with having just 1 mask each. Masks are now like shoes. Keys, shoes, mask…go!
You guys, they’re so good about it. Anyway…
There have been a few highlights of 2020 for me. One highlight came last week when I found out my team can now wear scrubs to work!!! BLACK scrubs, no less. I’ve worn scrubs at 2 of my past 3 “career jobs” and I’ve missed them. Dearly. As lovely as the comfort is, it’s the pockets in the front that get me. Love those things. I can’t wait to deliver the good news in our (virtual) huddle tomorrow. I’m not the only one who will be THRILLED with this change.
Another highlight? Fruit this year. It has all been perfect. As we were driving to pick peaches yesterday, we were recalling all the fruits we’ve picked this summer: strawberries, blackberries, black raspberries, raspberries, blueberries, peaches, and CHERRIES. Admittedly, cherries are the biggest pain because of the pitting involved…but they’re worth the effort. This household lives for cherries and cherry crisp is a summer staple.
Heavy on cherries (hence the “extra”), this crisp is a perfected recipe that holds a special place in my heart. Be sure to freeze (pitted) cherries to make this recipe later in the year. With the way 2020 is going, we’ll need a highlight come fall, if not sooner!
- 3¼ lbs sweet cherries, pitted (about 10 cups)
- 3 Tbsp corn starch
- ⅓ cup sugar
- 2 cups old-fashioned oats
- 1 cup whole wheat pastry flour or white wheat flour
- ½ cup brown sugar
- ½ tsp salt
- ⅔ cup coconut oil
- Preheat oven to 375 degrees F. Place pitted cherries in the baking dish. Sprinkle with the corn starch and sugar; mix until corn starch is well-incorporated and soaked into the cherries. Spread the cherries evenly in the baking dish and set aside.
- In a large bowl, whisk together the oats, flour, brown sugar, and salt until well-combined. Add the coconut oil to the bowl and using your hands, massage the oats into the coconut oil until coconut oil is evenly distributed throughout the oats and the mixture is pebble-like in consistency.
- Spread the oat mixture evenly over the cherries and bake for 1 hour. Allow to cool for 10-15 minutes before serving.
Nutrition Information:Yield: 10 Serving Size: scant 1 cup
Amount Per Serving: Calories: 386Total Fat: 16.4gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 125mgCarbohydrates: 59.8gFiber: 5.7gSugar: 34.1gProtein: 3.5g
Love cherries? Totes. Enjoy these recipes, too!
- Chocolate-Cherry Oatmeal Cookies
- Cherry Barbecue Sauce
- Grilled Cherry Salsa
- Cherry-Almond Granola Bars
- Mini Cherry Cheesecakes
Weekly Menu: August 9th – 13th
- Sunday: spinach salad with peaches, cashews, and avocado
- Monday: Buffalo Chicken Lasagna with steamed broccoli
- Tuesday: beef tacos with guacamole and Instant Pot Mexican Rice
- Wednesday: Kung Pao Chicken
- Thursday: dinner out with friends