I’m officially done with the spring semester. I have nine days to relax before going back to the grindstone. Even pressed a bit harder this time since my two classes will be compressed into less than a month. This is what will be entertaining me, enlightening me, and hopefully educating me…

Hist 360. U.S. 1900 to 1945. (3-0) Cr. 3.Prereq: Sophomore classification. America in transition and crisis: Progressivism, World War I, the twenties, the Great Depression, and World War II.

Soc 331. Social Class and Inequality. (3-0) Cr. 3. F.S.SS.Prereq: 130 or 134. Social stratification and processes resulting in social and economic inequalities; implications of status, class, and poverty for people of different races, ethnicities, and gender.

…while hopefully not stressing me too much (this is a preposterous idea).

I am excited however. I’m the kind of person who will walk through the university bookstore and find good books then find out which classes they are for so I can hopefully take them at some point. 

Along with these two classes I’m hoping to embark on my first independent study. Now I’ve done independent minded courses through correspondence and online classes. Those were a struggle for myself since I am a professional procrastinator. But this one. This one should be different. Crossing fingers, toes, and every other movable limb I will be traveling the highways and byways with my dad in his Peterbilt. Writing essays, taking pictures, and documenting life on the road. Truckstop food, driving for hours on end, and checking more states off my list of places I’ve been. If all goes as planned I’ll write a blog as part of my grade. Cross a few fingers and wish me luck.



I have been eating, and baking, but not documenting. For this I apologize. As we speak I have apple pie bars sitting in the kitchen, but no camera to show them off. So instead I’ll share the recipe. It started off as a tester, but I was forced to change the recipe so drastically that I think it can be printed on its own. They are pretty healthy too since they use whole wheat. Well I’ve been telling myself they are healthy anyway. 

Reverse Apple Crisp

       These have a thick base and thin apple layer, which is how I like my apple crisp.

1/2 cup canola oil 
1/2 cup demerera sugar 
3 tablespoons maple syrup 
1 teaspoon  molasses 
1/4 cup soymilk

2 1/2 cups white whole wheat flour 
1 teaspoon baking soda

1 teaspoon cinnamon 
1/4 teaspoon salt 
3 medium apples, cored and thinly sliced or chopped
1 tablespoon cornstarch 
1/4 cup demerera sugar 
3 tablespoons soy milk 
1 teaspoon cinnamon

Fruit layer:

Combine all the fruit ingredients and cook, covered, until the syrup thickens and the apples are cooked through. 

Base Layer: 
Preheat oven to 350°F. 
Grease one 9×13 or two 8×8 pans.
In a bowl mix together the oil, sugar, maple syrup, molasses, and soymilk. 
Add the flour, baking soda, salt, and cinnamon and stir until crumbly.

Press the dough into the baking pan and top with the fruit mixture. 
Bake for 20 minutes or until the cookie base is firm and a gold color.


I’m currently counting down the days to my end of ‘bumdom’. I start school in a little over a month and then its back to the grind of papers, books, and the general use of my curvy canyoned brain for things other than cookies and quizzing myself on world geography. It will be nice to feel useful, or at least hopefully making myself more useful. Until then I will try to keep myself occupied with housework, books, and goodies. Which with Christmas coming up shouldn’t be too difficult if I can motivate myself.