Unlike many friends and even more acquaintances, I watched the nationwide protests of this mid-January with nary an ounce of consternation.
Before you go thinking that I’m indifferent or have internally marginalized those who choose to question authority, I implore you to get to know me. Truth is, I’ve openly challenged jurisdiction more times than I can remember — just ask my parents, teachers and (former) bosses.
And I’m getting it back in spades these days.
Baby Girl, just this morning, protested our stand that independence means independence.
‘I want my own apartment and a full time job,’ she announced, ‘because I want to be on my own.’
‘Fine,’ her mother told her ‘leave the phone and car here. Go buy your own.’
Naturally, she has all the answers — and I listened to 30 minutes worth before putting on my noise canceling headphones and cranking my classic rock playlist. With that, she marched away … but not before asking for my credit card to buy breakfast for herself.
Then, there is The Boy, who has decided that the rest of the world should be subject to the fictional superhero lives of Teen Titans.
‘Dude, seriously. Put on your [expensive] headphones we bought for you,’ I’ll say.
‘I don’t want to,’ he’ll respond. ‘Y’all put on headphones!’
Though I’ve matured during my 40-some-odd years on this planet, I’m not immune to the occasional protest.
‘Damnit, Catherine! Pizza? Again?’
‘It’s easy, and we don’t have to worry about dirtying dishes,’ she responds. ‘Who doesn’t like pizza?’
And then I’ll tell her — as I usually do — that next time she brings home pizza without consulting me, I’ll refuse to eat.
‘That’s your choice,’ she’ll respond.
Crostini is a fancy (Italian) name for toast. Traditional toppings run the gamut — everything from tapenade to cheese and vegetables. We’re big fans of brie, apples and French bread here. This combination in toast form is marvelous. Serve it as an appetizer, or eat it for lunch, like we do.
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Apple Brie Crostini
- 1 – Baguette, cut into half-inch slices*
- 2 – Large apples (I've used Granny Smith and Honeycrisp varieties)
- 6 oz – Brie, thinly sliced
- Juice from 1 lemon
- Extra virgin olive oil
- Lox/Smoked salmon
- Smoked almonds (chopped; sprinkled on the cheese-topped crostini before baking)
- Preheat oven to 200°F.
- Spread baguette slices on a baking sheet; brush (or spray) each slice with olive oil.
- Bake for 15 minutes; turn pieces over and bake another 5 minutes, or until each piece is crunchy (but not browned).
- Raise oven temperature to 475°F.
- While baguette slices are cooling, slice apples thinly and squeeze lemon juice over them (to prevent browning).
- Top each baguette slice with a slice of brie; if you have additional brie, double-stack them on some of the slices.
- Bake until cheese has melted, about 5 minutes.
- Remove from oven; top each crostini with a slice of apple.
- Serve immediately.