Do you ever sit back and reflect how your unintended actions often produce some unique life experiences? Well, I just had one of those moments. When I began writing about food, I certainly didn’t envision sitting up on stage with a New York Times Best Selling author hosting a Q&A in front of 200 people. But there I was with Deb Perelman, better known as Smitten Kitchen at her Vancouver book signing session for her recently released Smitten Kitchen Cookbook.
Thanks to Deb’s husband Alex for providing this photo and for getting such a good shot of my socks.
If I were to tell you I wasn’t nervous, I’d be lying. Thankfully though, I was comforted by having met Deb earlier in the evening and she was exactly as advertised…sweet, kind and never at a loss for words (in the good way). I knew I just had to get out that first questions and we’d be off and running. After that one question, I did my best Geraldo impression and passed the microphone around for people in attendance to ask questions.
With 200 books to sign, the Q&A lasted only 15-20 minutes and I’d love to say I remembered some amazingly insightful piece of wisdom from Deb (which I’m sure there was), but the whole thing was a blur to me and truth be told, I was more focused on the next question than what was being said. It’s safe to say, I’m not ready for my own talk show…yet. However, I will say that Deb Perelman is an inspiration to anyone who has a story to tell. My lasting impression from that evening is that good things come to those who put in the work, are passionate and accept the likelihood of failure many times over in order to find perfection.
In looking through the Smitten Kitchen cookbook, the recipe for Apricot Breakfast Crisp called out to me. I’m guessing it has to do with the fact that I am not a morning person and I’ll look for any added motivation to wake up within four smacks of the “snooze” button. As it’s not apricot season, I opted for apple breakfast crisp and tweaked it a bit to make it a bigger. My logic was more crisp equals more incentive to wake up.
I’m happy to report this crisp is worth waking up to. It’s also worth standing over the stove and picking at it with very little guilt.
Now on to the even better news!
The kind people at Appetite by Random House have given me a signed copy to giveaway! You too can be smitten with The Smitten Kitchen Cookbook.
To enter, just tell me what you are smitten with these days. Maybe it’s just life, a recipe, a doggie, a new running route, whatever. And since this book will be a hit wherever it may end up, I’m going to make this a worldwide giveaway!
For additional entries: share on Twitter, or like Feeding Ethan on Facebook and leave a comment informing me that you’ve done so for each.
Official Rules: This is a worldwide giveaway. No purchase necessary. Giveaway will end on November 21st 2012 at 11:59 pm PST. One winner with a valid entry will be selected at random using random.org. The winner will be notified by email and will have 48 hours to claim their prize or another winner will be selected.
- Fruit Portion
- 2 cups apples – cubed
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- Crumble Portion
- 8 tablespoons butter (1 stick)
- ½ cup granulated sugar
- 1 cup 9 grains blend (or rolled oats)
- 1 cup all-purpose flour
- Pinch of salt
- 3 tablespoons sliced almonds
- Fruit Portion
- Preheat oven to 400 degrees.
- Cut the apples into 1 inch cubes
- Place the apples into a small baking dish and combine with sugar, flour and cinnamon.
- Crumble Portion
- Melt the butter in a small saucepan.
- Stir in the sugar and then add the grains.
- Add the flour and mix.
- Add the flour and salt and mix until it forms large clumps.
- Sprinkle the crumble mixture over the apples.
- Bake for approximately 40-45 minutes.
I’m smitten with roasted brussels sprouts topped with hummus. I could eat just that for dinner 5 nights a week.
I shared this on twitter! https://twitter.com/gracerusch/status/268727713848778752
Not only am I smitten with your apple version of this breakfast crisp but with your socks too! Congratulations Ethan on having had this opportunity to interview Deb. I’m sure as nervous as you say you were, you rocked it!
I am smitten with the Holidays! Yes, I am one of THOSE people- started getting excited Nov.1!
I am smitten with cozy sweaters and mugs of hot tea! Congrats on meeting Deb, that is super great
I am smitten with the great weather we are having here. The air is a little brisk but it still feels warm and just lovely.
i’m totally smitten with freecycle. seriously. great giveaway!
shared on twitter: https://twitter.com/thecorbettkid/status/268826306781798401
gave you a like on facebook too. thanks!
Smitten? Oh I’m smitted with Lebanese food. Simply wonderful.
What am I smitten with these days? I am absolutely smitten with reading romance novels. Lots and Lots of smutty romance novels…. lol. I am also smitten with Goodreads because that is where I find these amazing reads….
Thanks so much for the giveaway. I love Smitten Kitchen, and would be thrilled to win this cookbook.
mmalavec(at)med(dot)umich(dot)edu
https://twitter.com/mmalavec/status/268882783085150208
tweeted about the giveaway
mmalavec(at)med(dot)umich(dot)edu
Like Feeding Ethan on Facebook
mmalavec(at)med(dot)umich(dot)edu
I already have Deb’s wonderful book and have plans to make most, if not all, of the recipes asap. I just wanted to say props on doing the Q&A session… and I like your socks.
I spent the weekend chowing down on Cock-N-Balls, a Bacon Maple Bar and an Old Dirty Bastard. I guess you can say I am smitten with @VoodooDoughnut.
I am smitten right now with the Dreaming Anastasia series.
I tweeted about the giveaway here https://twitter.com/MooshuJenne/status/268937542437576704
I liked you on Facebook
I shared this giveaway on Twitter.
https://twitter.com/BrendaCarrasco/status/269251544304713729
Newman’s Own Super Dark Chocolate! Excellent!
I’m smitten with Smoked Mozzarella.
Lately I have been smitten with homemade granola!
I like Feeding Ethan on Facebook
Shared on Twitter
I am SMITTEN with roasted vegetables and oats. Not together but it is amazing their diversities and flavors.
Thank you for chance to win the cookbook I have been following Deb’s blog for many years and haven’t had a failure with any of her wonderful recipes.
What an amazing opportunity you had hosting the event I would have enjoyed being in the audience.
Continued success with you website/blog
I am smitten with oatmeal! They may be plain but they are so tasty with some fruit, or with milk and ground sesame seeds
Thanks for hosting the giveaway!
I’m diggin’ the socks, Ethan! I’m sure you did a fantastic job of emceeing the Q&A. This apple breakfast crisp is something I’d love to wake up to on a weekend morning.
I was so excited to see that you’re going to be attending the BTP in April. We have to go all the way to California to do it, but we’ll finally have an opportunity to meet!
Welcome back Ethan. I am smitten with my new Glossy Cinnamon KitchenAid mixer. I ven just bought a pasta attachment. I am smitten:D
Thanks for sharing this recipe. Anything involving apples sounds amazing just about now & I’m happy to have this tide me over till my copy of the book arrives.
I am totally smitten with morning glory muffins lately, so good. And also with Smitten Kitchen! She is great!