rain ☔ fall

markruffalo:

Michael Pollan & the RSA made this really informative video that sheds some light on how your diet can be determined by who your food was made by. Great stuff!

MuseFire Art (Heather) (@atlmuse) • Instagram photos and videos)

#musefireart  #TuckerGa  Nov 6-7 2015   #ArtTucker

(Source: instagram.com)

tango-mango:

I almost missed this recipe for hasselback apples, and that would have been a major tragedy. Cooking Light magazine (September 2015 issue) tucked it in on their very last page, almost as if it was an afterthought. I couldn’t stop looking at the picture. It’s brilliant! Kudos to Hannah Klinger at Cooking Light for developing such a masterpiece.

This would be an impressive and delicious dessert, but I confess that it was my breakfast yesterday. I purchased the apples the night before and got busy yesterday morning. There wasn’t anyone else home when they came out of the oven, so leftovers went into the frig. This morning’s breakfast was a cold hasselback apple, and it was just (well almost) as tasty.

Making these requires some care, as cutting the slits into the apple but not all the way through the apple is a little tricky. I used my favorite, super sharp paring knife and with a little patience, made four perfect portions.

Hasselback apples, an amazing recipe from Cooking Light magazine. Makes 4 servings.

Ingredients:

• 2 large firm, sweet apples such as Pink Lady or Honeycrisp, peeled, cored, and halved vertically (according to Cooking Light, Granny Smith and Fuji fell apart)
  
• Cooking spray
  
• 4 tablespoons brown sugar, divided
  
• 2-½ tablespoons butter, melted and divided
  
• ¾ teaspoon cinnamon, divided
  
• 2 tablespoons old fashioned rolled oats
  
• 1 teaspoon flour
  
• ¼ teaspoon kosher salt
  
• Vanilla ice cream (I used my favorite gelato)
  

Directions:

Preheat oven to 400 degrees F.

Starting at the outer-most edges, cut most (but not all the way) through each apple half at 1/8-inch intervals. Place apple halves, cut side down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. Combine 1 tablespoon brown sugar, 1 tablespoon butter, and ½ teaspoon cinnamon; brush mixture evenly over apples.

Cover pan with foil and bake for 20 minutes. Remove foil. Put back in the oven and continue to bake for 10 more minutes until apples are tender. Remove pan from oven and let cool for 10 minutes.

Combine remaining 3 tablespoons brown sugar, remaining 1-½ tablespoons butter, remaining ¼ teaspoon cinnamon, oats, flour and salt. Carefully fan open apple halves. Spoon oat mixture evenly over apples. Bake for 10 minutes. Turn broiler to high and broil for 2 minutes. Serve with ice cream

If you’re still not clear on how to make these, even after looking at my pictures, Cooking Light created a short video that shows the process. (I watched it and it was very helpful.)

thinksquad:

One of the painful things about our time is that those who feel certainty are stupid, and those with any imagination and understanding are filled with doubt and indecision.
—Bertrand Russell, The Triumph of Stupidity

(via thinksquad)