Much as I would have liked to go apple picking last weekend, my friends‘ trees are small, and there was not enough fruit to harvest for her to need our help. But there was some, and she gave me a basket of freshly picked apples, I made a sweet yeast dough, my husband peeled and sliced, and in the afternoon, we all had cake together in her sun-dappled garden. And since we had miscalculated how much fruit we were going to need for the cake, I also made a few jars of apple sauce.
Chunky Apple Sauce
Apples, peeled, cored and cut into slices or chunks
Brown sugar (or any other kind) to taste
Cinnamon to taste
Squeeze of lemon to taste
A few TBSP water if required
In a non-stick cooking pot, put apples to the boil. After a few minutes, they’ll begin to fall apart. Stir every now and then, you don’t want them to stick to the bottom. Add a little water if the fruit don’t exude enough moisture. When the apples are cooked, add sugar and cinnamon to taste. In our case, we did need quite a bit of sugar, because the apples were _very_ tart – perfect for a cake, but for the apple sauce, extra sweetness was definitely needed. Add a few drops of lemon if you wish. And that is it – healthy, easy to make apple sauce that beats the flavor of the store-bought variety by miles.
Speaking of freshly picked produce, now for the exact opposite! Looking at the content of my veg drawer with a keen eye this morning, I found all sorts of sad-looking, orphaned seasonal fruit: three wrinkly apricots, one ancient wild peach and a mushy regular peach, as well as yellow and regular plum-colored plums that nobody loved because they were NOT sweet. This morning, I felt like giving the lot of them a happy ending in form of a decent, autumnal crumble. Nobody’s going to care what the fruit looked like before, and the tartness will easily be balanced with a bit of sugary, buttery, crumble topping. After arranging the fruit slices in a pleasing manner, I sprinkled some brown sugar on top, and then made the crumble:
Crunchy Crumble Topping
100 g butter
50 g brown sugar (stevia or other sweetener if you’re skipping sugar, J.)
50 g ground almonds
50 g spelt flour
Pinch of salt
Zest of 1/2 lemon
Vanilla powder to taste
Quickly combine the ingredients with your hands to a consistency of large crumbs, just as you see above. Top the fruit with the crumbs. Refrigerate until needed, or bake right away if you’re hungry. My brood’s prob. going to break out the ice cream or ask that I make whipped cream to go with this, but that is, as many things in life, a matter of taste. Which brings me to a question I have for you today.
Yesterday night I worked some more on the baby blanket I wrote about in my last post. I’m pleased with how it’s coming along, even if I find making irregular-width stripes vexing, as I do like my things in EVEN PROPORTIONS, thank you very much … in this case, it’s how it needs to be though, in order to become a cute baby blanket. Or so I thought.
Because my sweet son, wandering in after his shower to say goodnight, stopped in his tracks and said: „Oh cool, you’re knitting a Pride flag!“ :-))) Wonder what the fashion-conscious queer crowd would make of a hand-knit Pride flag ;-))! And while at first I found this hilarious, of course now I’m beginning to question my design, because while I wouldn’t have minded my babies having a pretty thing that is also a political statement, I find I have no idea how the mom-to-be feels about that kind of thing. What do you guys think? Is it not appropriate for a newborn? Do I need to switch the color sequence around a bit…? Please advise!
And have a happy Thursday, everybody – gay, straight, or any other acronym.