Check out my guest blog over at Washington Home & Garden Magazine's web site. It is about the few seed packs I found after last Saturday's Seed Exchange. I'm STILL cleaning up from the event, which includes writing thank you notes, making lists of ways to improve next year, etc.I'm holding off in reading through the evaluations because I always need to distance myself a bit and have a stiff drink in my hand before I tackle those. No matter how many "excellents" I flip through, it is always that one cutting comments that sticks with you.
Someone last year wrote that "the lunch was insubstantial." Fact is, we did not serve lunch, but did have a snack break after 2pm pf healthy items like clementines and granola bars. But because that comment felt like a sucker punch, I made sure this year to set expectations appropriately in advance by repeating everywhere I could in the pre-show information that we are only having a light, healthy snack break mid-afternoon. Then I went a bit crazy in buying dozens of bags of apples and 20 boxes of granola bars, plus other goodies.
Now I have 30+ leftover apples in my crisper drawer, I'm hoping to have some time this weekend to convert those to apple sauce or a few pies. Anyone got any efficient apple peeling tips?
The only kitchen item that I really cry over having to get rid of because of my non-existent kitchen space is my apple peeler. It was one of those hand-crank things that suctions to the cabinet. You can just peel the apple, or it also has a blade that you can flip in if you want to spiral cut your apple. One cut of the knife and you have perfect apple slices. Really good for baking pies. Dang, I miss that thing.
ReplyDeleteI saw some cool peelingtools at the Va Heritage Farm Fest last year -- alas, I did not think ahead to purchase one. I'm going to ask around and see i I can borrow one - this would be my first need of such a tool this decade. I may just break down and use a regular paring knife or veggie peeler. What I really need is a prep chef - then I might actually do more cooking ;-)
ReplyDeleteOh my goodness. I gave up peeling apples years ago. Wash thoroughly, of course, then slice or whatever. Once you get over the "must peel" mind set, it seems pretty normal to eat an apple pie or apple crisp or apple cake with the peels in. I have made apple sauce that way too, but it might not be my favorite.
ReplyDeleteBarbara - I'm a no-peel gal myself too - esp fir potato salad and such. However, in he past I've found leaving the peels on for apple crisp just doesn't give the texture I like. Depending on the apple variety, the peels may never soften up in the baking. Since I have so many Gala apples left though - I may do one batch peeled and another unpeeled to compare the results of this variety.
ReplyDeleteMaybe because it is so many years since I stopped peeling (potatoes too!) I just don't notice the peels. I have used Braeburn, PAcific Rose, Gala and Fuji recently in pies or crisps, typically I use a mix of apples, whatever is around or on sale, these all seemed fine. Granny Smith apples not so much, they turn too mushy when baked. But tasty to eat out of hand. Experiment and see what you think. :)
ReplyDeleteWow....nice blog
ReplyDeleteThanks for sharing the informative with us..
cheer
___________________
Jessica
Get 28 movie channels for 3 months free