recipe: apple and prune crumble

We are big connoisseurs of prunes in our household. Or perhaps I shouldn’t say “we” so much as Remy. We quickly discovered that if she didn’t consume prunes on a daily basis, she would not be able to do what prunes make you do that day. I realize that is too much information, but these things are important! As Stephen King wrote, “a regular man is a happy man.” Same thing goes for babies.

Remy ate pureed prunes on a daily basis from the time she started solids until she was a year old. It was dessert to her. Lately she hasn’t been enjoying baby food, and so we switched her to an all finger-food diet. Prunes are still too tough to eat when you only have four teeth, so we had to find a creative way to cook them for her. This recipe is the answer.

Apple and Prune Crumble:

Ingredients

1 cup rolled oats
⅔ cup flour
1 cup brown sugar
1 ½ cups prunes, sliced
1 cup apples, peeled and cubed
2 tsp cinnamon
1 tbsp margarine
⅓ tsp salt

Steps

1. Preheat oven to 350°F. Combine prunes, apples, ½ cup brown sugar, and 1 tsp cinnamon in a medium pot. Cook on low heat until apples are soft.

2. In a bowl, mix together flour, oats, 1 tsp cinnamon, margarine, salt, and remaining brown sugar. Set aside.

3. Pour the fruit mixture into a baking dish. Top with the crumble. Place into the oven and bake for 30 minutes.

Adding apples and turning it into a crumble ensures that babies and adults alike can enjoy it! Try it out for yourselves.

<3

Emory

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sweet creature

Last week I returned to the beach located just a few minutes from our old home. Remy and I used to walk there each day. We spent every morning at this secluded beach, from when she was 3 months old until she was 6 months. Then we moved. Why did we? I nearly forget.

I decided to spend the afternoon there with her and Truman after missing it immensely. It was such a windy day, but was also so hot. It was a nice combination, and both of us loved being back there. We didn’t want to leave.

I’m not a perfect person. I have a hard time dealing with change, and often I don’t give things a fair shot. I probably give up too easily, and I listen too much to what others say. I’m trying to work on all of these things, and am forever trying to better myself. I know that I will never be perfect, but contrary to what some say, I am a genuinely nice person who puts others first. Confused? Yes. Selfish? No. Trying to carve out a nice, simple life? Definitely. Most everyone deserves happiness. I will keep trying until I reach that point where I know I am exactly where I am supposed to be. I feel as if it is just around the corner.

Happy Monday, friends!

<3

Emory

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the park at golden hour

Earlier this month I met with a family and photographed them in a park near their home. They frolicked outside for about an hour. The two little girls played on the swings and in the sand.

It took a bit of bribing to get them to leave the park and go for a walk in the grass. After a promise of chasing jack rabbits and rolling down the hill was made, they finally left willingly.

It was a hot, spring evening and the sun was starting to go down towards the latter half of our session. I love Golden Hour. It brings out the warm and dark tones, and photographs need very minimal editing. It makes everything seem more romantic.

These are just a few of those photographs. To see more, or to book your own session, visit Prudence + Me Photography.

<3

Emory

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vegan blackberry and banana muffins

Ingredients:

Streusel Topping

½ cup rolled oats
2 tbsp brown sugar
2 tbsp oil
½ tsp cinnamon

Muffins

2 cups all purpose flour
½ cup brown sugar
¼ cup soy milk
⅓ cup oil
1 cup blackberries, halved
2 bananas, mashed
2 tsp cinnamon
1 tsp baking powder
1 tsp vanilla extract
½ tsp salt
Margarine, for muffin pan

Steps:

1. In a small bowl, combine the ingredients for the streusel. Mix well, and set aside.

2. Preheat oven to 375°F. Brush each cup in a 12-cup muffin pan with margarine.

3. In a large bowl, combine all the dry ingredients for the muffins. Next, combine the remaining ingredients. Thoroughly mix.

4. Fill the pan with the muffin mixture. Top with the streusel mixture. Place in the oven and bake for approximately 20 minutes, or until golden brown.

5. Remove and enjoy!

<3

Emory

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hanging terrarium: diy

To me, there is almost nothing more beautiful than a terrarium. To see a plethora of vibrant colours all contained within glass is like a living oil painting. I also love the challenge of keeping the greenery alive. When it flourishes, it’s a great achievement.

I purchased this hanging terrarium and air plant at the Gardenscape trade show. Remy and I went together and Geoffrey stayed behind in order to work on our house. Maneuvering a stroller through the displays while trying to keep grabby baby hands away from all of the plants proved to be difficult. I actually came home with a pocket full of succulent leaves courtesy of little miss. What I also picked up were a few great items to which I turned into a hanging terrarium.

Afterwards, I hung it up near our front window. It looks so beautiful. Too bad the wall behind it needs much work! Oh well. One project at a time. ;-)

Have a wonderful weekend.

<3

Emory

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