Well, it is officially crunch time my friends.
I am in my last two weeks of class before Christmas break. Can you believe it!
I’m counting down the days and am so excited, but first I have to deal with all the stuff that comes before the relief.
Like the tests, assignments, and of course papers. Where would we students be if there was no load of papers to do before the end of the semester?
Obviously not doing more valuable things with our time. I just have to get used to the fact that it’s one more year, that’s half over, and this is a right of passage.
So besides the dreaded school work, things are looking up.
I am going to try to do so much cooking and baking on my break, and hopefully some extra blogging. If, lets say, the freezer was full of food for awhile once I go back to class I would not be upset.
And I mean since it’s going to be a super busy two weeks I’m just going to focus on simple food.
The kind that will get me through the week, like applesauce.
This recipe is (one of) the easiest things in the world.
You add a little sugar, and water to a pot with apples.
And simmer away.
A quick blend in the food processor and we’re in business.
Who’s going to say no to some pink applesauce? Really.
- 8 large red apples, cored and chopped (we’re keeping the peels on)
- 1/4 cup of sugar, or to taste
- 1 cup water
- Core apples and chop leaving the peel on.
- In a small pot add apples, sugar, and water.
- Heat over medium heat until bubbling, and then cover and simmer on low for 20 minutes.
- Once apples are soft, let this mixture cool a bit. Taste test the apple at this point and add more sugar if needed.
- Then mix in a food processor (or blender in a pinch) until peel is blended in completely.
- Chill in the fridge, and serve cold.