Adventures in the kitchen

 Mmmmm... the house just smelled delicious... We put 10 pounds of fantastic McIntosh (Guelphian) apples in a pot (in two really) with a few cinnamon sticks and after a few hours of very slow cooking (the first half hour covered as to make the apples "sweat"), voila! tasty, tasty apple sauce. Mmmm and the whole house smelling amazingly! 10 one-cup jars of delicious apple sauce (plus a little bit that didn't make it into a jar...).

A few days later we did lemon curd. Honestly, the reason was because we wanted to get rid of our store bought egg, before we received our fantastic farmed fresh eggs. A quick google search of "what can I do with a lot of eggs" and the answer was right there: Lemon curd! True, it's not lemon season right now, but c'mon, we were getting new eggs! So, have you ever had lemon curd? I've had just in cakes, but apparently you can buy the stuff to put it on toast. So, given that I had never done this, we used little jars, the really little ones: half-cups. The recipe: 6 egg yolks, 1 cup sugar, 1/2 cup butter, 3 lemons (zest and juice). In a heavy bottom pot mix yolks and sugar with the wire whisk, then switch to a wooden spoon (apparently doing the whole process with the whisk aerates the curd instead of smoothing it) and add the lemon zest and juice. Cook it (stirring all the time) at a really low temperature until it covers the back of the wooden spoon (~ 170 F). And that's it! Seriously easy and even more seriously delicious! Mmmmm.... The recipe yields a mere tiny pint, or 4 half-cup little jars. I guess it'll last... two weeks maybe? :) If you know anything I could do with the egg whites (aside from merengue and suspiros) let me know. They're sitting in the freezer in a jar right now.

 What else did we do? Ah yes, the granola. Mmmm... I love Granola! It used to be my staple breakfast but lately, with Mike's bread and all the delicious toppings we've been getting (home made or farmer's market bought - aka cinnamon honey) I've been switching to toast in the morning. Nonetheless, my snack at school is still granola with yogurt. The granola is made here and so is the yogurt. The basic recipe (original of my friend Megan) is: whatever you want in the cereal with some melted butter and honey (or maple syrup) to coat. Oven in at 250 and out in about one hour (mix it throughout during that time). The picture shows also one of Mikey's breads just 'cuz he happened to have been baking at the same time.

So, if after all this deliciousness you feel hungry, come visit! We have tons of other stuff we haven't even mentioned here and we give goodie-bags when you leave!