{This little tart sure does live up up to it’s name, my cheeks are still puckering just thinking of the fresh lemon offset by the shortbread and cream. RIP Sweet Tart, we’ll always remember your 20 minutes on earth!}

This was easy as can be to make and worth every minute of effort. I never saw a desert pull a disappearing act quite like this one. It was like my kitchen was in time lapse film with plates and whipped cream flying about at warp speed. My only advice would be to wear some protective lab goggles, you can never be too careful with your peepers.

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{this veal is intensely savory baked with carrots, shallots, garlic, thyme and sage}

Yes, sssssavory is the word for this dish. The veal and vegetables are sealed in foil to trap in the natural flavors and cooked at a high heat to achieve both crispy and tender in each bite. Why did I not know about veal? Why didn’t you tell me how it falls from the bone and melts in your mouth? How could you! Well, no matter, now I know your secrets. And I’m going to chant them from the rooftops, howl it to the moon, river dance it down the block, hip-hop it to the wooooorrlld! Awooooooooo….

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{as you can see I’m a big fan of the crisp element and as per usual I have my dish precariously balanced on the back porch’s dusty railing. Which is of course where I eat all my important meals.}

I know what your thinking right now. I do, your thinking ‘oh what a bore. Another tiresome old crisp, why must I be subject to such commonplace treats?’ Well, my answer to you Sir et Madame, is that in the land of crisps and crumbles I know what’s best for you and this is where the party’s at.

The buttery cinnamon, brown sugar, and apples is pure heaven in a spoon with some vanilla ice cream. Oh Yum! The leftovers have been a huge hit at our house all week. The first thing Chris asks me when he gets home is if I ate all the apple crisp. I don’t know what makes him think such things of me, certainly not the crumbs on my desk, I swear.

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