She gets a weekly box of fresh veggies from her local CSA and bakes buttery, crunchy apple shortbread bars for her fellow teachers.
Welcome to The Receipt, a series documenting how Bon Appétit readers eat and what they spend doing it. Each food diary follows one anonymous reader’s week of expenses related to groceries, restaurant meals, coffee runs, and every bite in between. In this time of rising food costs, The Receipt reveals how folks—from different cities, with different incomes, on different schedules—are figuring out their food budgets. In today’s Receipt, a 41-year-old elementary school teacher TK.
I also decide to do something with those APPLES! I decide on apple shortbread bars for my coworkers tomorrow. I start to brown some Kirkland grassfed salted butter in a sauce pan. I’ll combine that with flour, sugar, salt, and Singing Dog vanilla to make a shortbread crust. I top the crust with chopped apples , Cassia cinnamon , and more sugar. I top it with an oatmeal streusel top and a quick salted caramel sauce using Maldon sea salt.
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