June | 2010 | Keri Cronin

As my sabbatical draws to a close I thought I’d take a moment to reflect on the past 6 months. In a nutshell, it was a productive, reflective and restorative time. I really needed this sabbatical, but didn’t realize how much I needed it until I was on it. I went straight from my PhD to a 2 year adjuncting gig, and then straight from that gig to my job at Brock. This trajectory involved two cross-country moves, a bit of upheaval in my personal life and somewhere in the ballpark of 15 new courses to prep. I was starting to feel tired and also a bit frustrated that I hadn’t been able to find the time nor energy to really sink my teeth into my new research project.

This past 6 months has allowed me to spend long stretches of time reading some of the key literature that informs my new research. And when I say read, I mean really read — I had the luxury of going back over important chapters, taking notes, and spending time reflecting on what I’d read. It has been years since I’ve had this kind of focused time for reading.

I’ve also taken some research trips to Boston and to New York. In both cities I found some amazing material to help support my new project. I returned home from my last research trip with a very clear idea of the direction I want to be taking this project in. This vision is vastly different than the one I had when I began my sabbatical nearly 6 months ago. I’m not sure I would have arrived at this framework had I not had this sabbatical.

In addition to this new research I think the single biggest thing that has helped to make this sabbatical a success was being able to stay focused on my work day after day. There have been very few days over the past 6 months that I was not at least reading and/or thinking about this project. Being able to stay in the research groove day after day is, once again, not something I’ve been able to do in many, many years. I know that my family would have liked me to come out and visit during the sabbatical, but I just felt that it was so important to keep focused and keep working. I don’t know when I’ll get another opportunity like this.

I realize that not all institutions grant their pre-tenure faculty sabbaticals, and I am most grateful that I work for a university that gets just how important this kind of leave time is.

In the cold winter months I was addicted to certain types of baked goods. Now that the warm weather is here, however, I’m looking for a new sugary, sweet vegan addition.

Today I made a blueberry cake and some banana ice “cream” (pictured below). Both recipes come from Dreena Burton’s The Everyday Vegan.

Banana Ice “Cream”
3 1/2-4 cups frozen, overripe bannas, cut into chunks (about 4 ripe medium bananas)
1/3 cup pure maple syrup
1 tsp. pure vanilla extract
1/2 tsp. coconut extract (optional)
1/4 tsp. cinnamon
1/4 tsp. fresh grated nutmeg
1/3-1/2 cup vanilla or plain soy milk

In a food processor, purée frozen bananas, pulsing several times and scraping the sides of the bowl in between. When the mixture thickens and becomes difficult to blend, add the maple syrup and extracts and blend again. As the mixture fluffs and becomes smooth, add cinnamon and nutmeg and blend again. Add soy milk to desired consistency and taste, you may not need to use all of it. When consistency is similar to that of soft-serve ice cream of frozen yogurt it is ready to serve. This can be put in the freezer, but if left for an hour or more it will get quite hard. To soften, simply thaw a little, or reblend with additional soy milk.

Blueberry-Orange Crisp Cake
1/2 cup unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/4 ground oats (*use a food processor to grind “quick oats” until they have a consistency close to that of a coarse flour)
3/4 cup unrefined sugar
a couple of pinches of cinnamon
a few pinches of salt
1 cup vanilla or plain soy milk
2 tsp pure vanilla extract
1-1 1/2 tsp orange or lemon zest
1 1/2 cups fresh or frozen blueberries
2 tbsp canola oil
1 1/2-2 tbsp unrefined sugar (for topping)

Preheat oven to 350F. Sift together flour, baking powder, and baking soda, then stir in remaining dry ingredients except the 1 1/2-2 tbsp sugar for topping, and mix well. Stir in soy milk, vanilla and zest. As mixture starts to come together, add berries and canola oil, mixing until just well combined. (If using frozen blueberries, remove from freezer just before adding; do not thaw. Work them through the batter fairly quickly and bake right away so blueberries retain most of their form). Pour batter evenly into a lightly oiled 8″x12″ pan, then gently tap pan on the countertop to remove and air and help even out the batter. Sprinkle the 1 1/2-2 tbsp sugar evenly over mixture. Bake for 32-38 minutes until golden and a toothpick inserted in the centre comes out clean. Remove from oven and cool in pan a little before cutting into pieces.

Keri Cronin

Monthly Archives: June 2010

Sabbatical Diaries — Week 25

Vegan Baking (late spring edition)

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