Today is my last day at Business Insider. It’s super weird! I started working here two and a half years ago, fresh from being a research assistant at a mutual fund (previously an admin at a hedge fund) and not really sure what my next move should be. I just knew I had to get out of finance. It was a soul crushing place to be, where I didn’t feel respected or appreciated. I had reached out to a recruiter and I went on a few interviews, none of which worked out and I was feeling really depressed. Then my recruiter called me and said she’d like for me to go an interview at Business Insider. Initially I said no, believe it or not. I was so crushed from being rejected that I didn’t think I had the energy to do it all over again. I remember being in a cab with Kramer on our way back from dinner and sighing and just saying no, I can’t. She was persistent, though, so I ending up going. Twice. And miraculously, I got the job. I was thrilled, and rightfully so. It’s true that every job has it stressful aspects and there are always things that I wish I were better at, but overall my time as Business Insider has been fantastic. I’ve made countless new friends that I know will actually last outside of work, I’ve grown into my role and I think I’ve accomplished a lot. The company has nearly doubled since I’ve started, we’ve moved offices and announced some pretty great things, and I’ve gotten the chance to be there for all of that. I’ve even gotten to do a few food videos and run some Crepes of Wrath content on the site. I’m generally not an overly emotional person, and don’t think I’m going to start now, ya dummies, but I will say that I definitely feel at home at BI and I hope that they continue to do awesome things in the future. Please enjoy the few sentimental photos I’ve posted below and imagine some Wonder Years-type music playing in the background. I start my new gig on Monday and I couldn’t be more excited.
Friends at the company holiday party last year.
I bought about a bajillion berries two weekends ago, with grand plans to do something amazing with them, but of course, I ran out of time and then started stressing out about how they might go bad. In hindsight, I guess I could have just frozen them to use at a later date, but of course my pea brain didn’t think of that and instead, I decided to make this tequila-lime-berry crisp around 8pm on a Monday night while Kramer and I watched reruns of The Office. I got this recipe out of Andrew Carmellini’s book, which I think will now be a running theme as Kramer and I got a new bookshelf and my cookbooks are all now much more accessible than they were before. As you may or may not know, I love tequila, so I was pumped when I flipped to this page. I don’t think that the crisp is overwhelmingly tequila-y (that’s a word..), but the lime zest and juice helps give it a margarita-y (yep) vibe. It’s summer, and all I want are fresh, juicy berries, sunshine and margaritas, so I recommend eating this crisp at a picnic or barbecue, preferably with some whipped cream or ice cream if you can swing it. The sweet, seasonal fruit is tossed together with just the right amount of sugar to make it lip-smackingly good, then paired with a crunchy, cinnamon scented topping. It really is the perfect way to quickly and easily use up any berries in your fridge, and keep you from worrying that your beautiful berries will go bad.
Kim, my partner in look-at-this-cute-animal-on-the-interwebz partner in crime.
Bye bye, Business Insider!
Your ingredients. This list was no problem for me because we always have tequila in the house when it’s summer time.
Let the berries macerate a bit in the tequila and lime juice mixture while you make your streusel.
Pat the streusel onto the top of the berries and bake until golden.
Check it out! And I’m serious – put this bad boy on a baking sheet.
- 6 cups mixed berries (I used a combination of blueberries, raspberries and blackberries)
- ½ cup granulated sugar
- ¼ cup tequila
- juice of 1 lime (1 tablespoon)
- 2 tablespoons all-purpose flour
- ½ cup slivered almonds, walnuts or other nuts
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 3 tablespoons packed dark brown sugar
- finely grated zest of 2 limes
- ¼ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter
- raw sugar, for sprinkling (optional)
- whipped cream or ice cream, for serving (optional)
- Preheat your oven to 350 degrees F and butter an 8x8 or 9x9-inch dish well. You can use a pie dish or a square dish - I used a high-rimmed tart dish.
- In a large bowl, toss together the berries, sugar, tequila, lime juice and flour. Pour the berry mixture into your prepared dish and set aside. Let everything sit together while you assemble the streusel.
- In a medium sized bowl, combine the almonds, flour, sugars, lime zest, cinnamon and salt. Melt your butter in a microwave safe bowl, then pour it over the streusel mixture and stir with a spoon or fork until well combined, then finish mixing it up with your hands.
- Pour the streusel over your berries and pat down lightly with your hands. Place the dish on a rimmed baking sheet (do NOT skip this step because this sucker is juicy and will drip onto the bottom of your oven) and bake for 30 minutes, then rotate the pan and bake for another 10-15 minutes. The crisp is ready when the topping is golden brown and the berries are bubbling nicely.
- Remove the crisp from the oven and let it cool for about an hour, so that the berries set up enough to eat. Serve warm with whipped cream or ice cream. This can be made ahead of time and refrigerated overnight, then you can heat it up again in the oven or serve it cold or room temperature (which is what I did).