Meanwhile, Back in the Kitchen

I cobbled this together after experimenting with two different pie recipes in James Beard's American Cookery . It leaves a nice leeway for playing with various fruits and spices. I have used it for various fruit crisps featuring in turn, apples, peaches, and blueberries. Fruit Crisp Fruit Filling: 4-5 cups of apples, peaches, berries, or other fruit, peeled and diced if necessary 2 tablespoon flour 1 teaspoon cinnamon (or other spice to coordinate with crisp topping) Juice of 1 lemon 1/2 cup sugar Combine all ingredients and pile into a buttered pie pan. Crisp Topping: 1/2 cup butter (melt) 1 cup sugar 3/4 cup flour 1/4 teaspoon salt 1 teaspoon cinnamon or 1/2 teaspoon nutmeg or other spices Combine all ingredients together well and crumble over top of fruit filling. Bake 30-40 minutes in a preheated 400 degree oven. (Note: be prepared to test fruit to see if it needs to bake longer. Apples, obviously, will take longer than soft fruit like peaches. You may nee

Truly a delicious potato chip, worth the extra money. Just enough salt, zipped (or is it zapped?) with just enough pepper on hand-made potato chips. One bag per week for the household makes sure we appreciate these savory bits. If you have a few extra bucks, then it is worth picking up a package of their most recent limited edition. Hoochey mama, that's a zesty chip! You can read the story behind the flavor here . Thank you Zapp's! *Something I really like is one of Dr. Gemma's regular segments on her podcast, which I thought I'd try to adapt as I have so much I'd like to share that I never can get to it. One bite at a time ... maybe I can do it.