Not to be confused with chiplets–which deserve their own recognition as delicious toppers for soups and salads of all kinds–
–I’ve written odes to crumblies before. Just the other night I found myself diving into the bottom of a cereal bag for my favorite part: …the cereal dust and crumbled remnants that either make your milk taste really delicious in their akin-to-protein-powder dissolveability OR help create the most amazingly coated yogurt globsfor a tastebud-tingling textural treat.
But getting unnaturally excited to create a Love Grown Cocoa Goodness-covered Greek yogurt snowball from the chocolatey dust indicating your single-handed (stomached?) dominance over deliciousness is one thing…
That’s right, Jenn and my fellow crumb-patriots in What I Ate Wednesdayfall fun, I have taken my old definition of crumblies and taken it to a whole new level.
I’m no longer content to sit still and wait for the bottom of the cereal box to peek it’s beautiful tanned face up through a shallow sea of crumblies, I’m taking granola [and other bars] and crumbling THEM up as well.
Sure, I love (grown ;)) granola.
And sure, it would be easier to go straight for that.
But I revel in breaking up the bars formed from the coagulation of granola-gredients when combined with naturally sweet syrup or nut butter deliciousness.
Yet lately, it is not only bars that cannot escape my prone-to-crumble fingers.
My Edamame + Quinoa Faux-quettes with Apple, Basil, and Mint were yummy whole. But by the time they made it into my lunchbox? CRUMBLIES!
My definition of crumblies has been redefined to include cookies and sweet crisps.
Veggie burgers? Better to become veggie CRUMBLIES!
Maybe it’s simply because I treasure texture.
Maybe it’s because I eat like a small child and I like to play with my food.
But even my applesauce needed crumblies added.
Now if only I could figure out how to crumble all the Nutty Butter I’ve been