I hope that I am not the only one with Shrinky Dink's in their past. (And yes, Silly Putty was a "thing" back then too...)
My impressionable young self was both amazed and delighted by the whole concept.
What's not to love? Such a simple concept. Cut out and decorate a somewhat decent sized piece of plastic. Pop it into the oven and out comes a miniature version, in almost perfect proportions.
Yeah, I thought my Shrinky Dinks and I were just too cool for school. I was such a nerd child.
So, how does a post for long & slow baked apples turn into an oratory on my mispent Shrinky Dink filled youth?
I asked myself the same question.
|Blog post in progress - have Post It, will write...|
At which point I started to think about how I think. (Nerd-dom never left my side, did it?) Perhaps the analytical nature of my "day job" has cemented the wiring in my brain to operate that way. Yes, the idea of drawing out a blogging process flow chart has crossed my mind on more than one occasion. Total nerd.
When I sit down to write a post, it usually happens one of two ways: 1) I have a story related to the item I am blogging about or 2) I start letting my mind wander and free-associate a concept.
It will probably come as a surprise to no one that the mind-wandering technique usually "wins".
Shrinky Dinks. Thinking. Apples.
They all tie-in. Right?
The whole apple assembly process was no big deal - peel and slice the apples thinly. Layer the apples with spiced sugar and butter in a set of ramekins. Fill the ramekins up.
Cover (with tin foil - I skipped the plastic wrap). Weigh down. Bake slow. Uncover.
What the heck happened to my apples?
That's where the Shrinky Dink line of thinking comes in. My once full ramekins now only have a 1" apple layer scrunched into the bottom of the cup. Seriously. Just. Like. Shrinky Dinks.
Now, I have baked enough apple pies that I should have been a little more clued in to what was going to happen here. "Should have" being the operative phrase.
Oh well, time to improvise - I wisely decided to make enough whipped cream to fill in the void and pretended I planned it that way. (Okay, so I didn't pretend I planned it that way; I freaked. I just don't have the kind of élan to pull that off...).
In spite of it's diminuitve state, it was one tasty little morsel. Those apples were as smooth as butter (no doubt aided by the copious amounts of butter and sugar layered in between).
Yep, if one has to eat Shrinky Dinks, this is certainly the way to do it...
Peace out, my friends.
This post participates in French Fridays with Dorie. The recipe for Dorie Greenspan's Long and Slow Apples can be found here on the LA Times website.