What a week. This week has been a whirlwind of work and science and clients and go go go go go go nodontstop! Truthfully, it’s been more like the last 3 weeks of insanity. My brain has officially liquified. I need a cupcake.
I have been a seriously bad blogger lately. It’s like I blinked and Gah! It’s suddenly two weeks later, with no posts to be seen! The main reason for my lack of posts is that I’ve been so busy that I haven’t been cooking. Unless, of course, you consider broiling a whole wheat Pita and slathering it with peanut butter. If you consider that cooking, I’ve been doing a TON of it. At any rate, I apologize (I’m sure you were heartbroken ::tongue in cheek::); I made something to make it up to you.
My apartment has temperature-control issues. In the summer, it’s sweat lodge-hot. In the winter, it’s igloo-cold. Apparently, the seasons have officially changed, because this morning I woke up to a frigid apartment, far far colder than the ambient temperature outside. What better way to start off a chilly October Saturday morning, than with a wedge of baked oatmeal.
I have to admit that I’m not really thinking about ice cream right now. I’m a weeeee bit preoccupied with the humongous hurricane barreling this direction, threatening the integrity of our windows and our available electricity. New York City voluntarily shut down the public transportation at noon today, which at this point means you best be at, or near, your final destination by now. Despite the impending doom (which will likely veer away at the last second and deem our concern completely unnecessary), I do need to tell you about this ice cream; I’ve been sitting on it for a week.
Beautiful, isn’t it? Beautiful, but deadly. This tart was almost the end of me, I’m telling you. My mom said that sometimes, when things start to go inexplicably wrong in the kitchen, there’s no fixing it. It’s like Hestia is angry and your fate is in the hands of the gods. Sunday was one of those days for me.