Opening up my laptop, I pop in my handy recipe flash drive (if you didn’t read that post already, better backtrack and digest that one first!) and choose the topic of my liking: Apple Crisp recipes (of course!). There’s even a video short preloaded on this USB drive, so I click play and watch good ol’ Betty demonstrate how adding cinnamon mixed with lemon juice to your peeled apples can turn a bland apple crisp dessert into a mouth so savory one. I’ve always been one to hate reading and reading through recipe books … now my dream has come true with high tech cookery (is that a word?) flash drives.
So, now it’s time to follow the directions. They’ve popped up on my computer screen in a preloaded powerpoint styled presentation with audio so I don’t even have to squint to make sure it said Tablespoon or Teaspoon. Mix together 1 cup of oatmeal and 1 cup of flour. Blend together a cup of brown sugar. A pinch of nutmeg can be added (optional). Knife in a cup of butter by cutting it into very fine slivers and forking it all together. Don’t forget the big bowl of already peeled, cut, deseeded (I love making up words!) and cinnamon-lemon sprayed apples. Throw them all into a 9 x 9 sized baking pan, pile on top of that the oatmeal mixture. Preheat the oven to 450 and cook until done. Ouch! I hate it when it says cook until done. Oh, ok, too fast …. Betty just said it should take about 30 to 40 minutes.
And then I wait … and wait. While my apple crisp is cooking away, I take my cooking flash drive for even more of a spin. Starting at the main menu, there are multiple category options to choose from. Breads, breakfast items, meats, salads, beverages, and many more. Clicking on breads takes me into a list of subcategories. I decided to choose Auntie Lou’s yeast bread. I’m now looking at an attractive screen giving me the option to watch a video short of Betty (the baker dude) making it, the standard powerpoint ingredient list with audio, or (this is cool), a link to learn about add ons to make Auntie Lou’s yeast bread more personalized to taste. And possibly making her bread my own bread (then I can brag about using my own recipe!).
Finally, my apple crisp is done. And very hot. I spoon a huge, heaping spoonful onto my plate. Man! The apples are as hard as can be. Back into the oven for another ten minutes. And back to viewing the preloaded flash drive’s recipes. There is really everything on here. I’m so thrilled with my mental “invention,” I think I’m going to write to one of those patent companies that seems to always advertise in the back of one of the home magazines I have laying around the house. This will surely be a winner. I’ll duplicate the flash drives in bulk and offer them up for just $19.95 a pop. It might take a bundle of work to create them (especially persuading Betty the baker dude to do that much cooking while we video her), but once you’re done, you’re done … and it’s not too hard finding a good company (hint: CFgear.com) to take those files, load them onto an attractive flash drive imprinted with the cooking brand, and then mass produce them for the cooks of the US.
Enough dreaming … my apple crips is starting to burn. Out of the oven again … and the apples are still hard! A little Google searching later for Gala apples (the kind I made the apple crisp with), and I’ve discovered that they really aren’t the best kind of apple for trying to make a nice, soft, somewhat runny apple crisp with. I didn’t even think about that one. Next time I’ll have to use Macintosh apples. Good thing I wasn’t filming this one.