...but leave me the birds and the bees. Pleeease. --Joni Mitchell, Big Yellow TaxiI spent last weekend in the Catskills at a friend's country house catching up with two friends I hadn't spent time with in over a decade. The last we saw each other, we were all living in Buffalo, New York. They both agreed to drive over five hours to meet at this house, and we had a great time. One of my friends has an apple tree growing in her yard. Even though she apologized for how funky they looked, she brought a big bag of apples with her, and we used them in oatmeal and pancakes. At the end of the weekend, there were still a lot left, so I spent the last day I was at the house making applesauce. I froze it because there were too many leftovers to eat before they all went bad. I expect thawed applesauce in the fall will be a nice reminder of the time we shared.
Applesauce
3 to 4 lbs of peeled, cored, and quartered apples
5 Tbsp lemon juice
1 tsp cinnamon
1/4 cup of organic sugar
1 cup of water
1/2 teaspoon of salt
Put all ingredients into a large pot and bring to a boil. Lower heat and simmer for 20-30 minutes. Remove from heat and process to desired consistency in a food processor, or mash by hand with a potato masher. Enjoy over yogurt, vanilla ice cream or as a side dish to pork chops.
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