I made an Apple Crisp last night which was one of the best desserts I've ever
made; I used a basic crisp recipe with four granny smith apples, but the key
additions were 1lb of fresh strawberries which were sliced and 1lb raspberries
(couldn't get fresh so I used the frozen but thawed them out first). I had to
adjust the amount of topping to 1 1/2 times the normal recipe, and used a large
pyrex baking dish to cook it in at 375 for 45 minutes.

The only drawback was that the berries gave off so much liquid that once I cut
a couple pieces out I had to drain off all that purple reddish juice; I added
no liquid to the recipe except for a little lemon juice to keep the apples from
turning brown so I wasn't expecting all that liquid. I poured off all that
juice into a cup and once it cooled down I drank it and it was delicious; I
could have made one hell of a smoothie or milkshake out of that juice.

I topped it with some good vanilla bean ice cream and a little whipped topping.



Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".