The perfectly imperfect apples in the photo above are from an apple tree my great-grandfather planted about 100 years ago on my family’s farm. The sight of my five-year old happily chomping on one yesterday nearly brought me to tears. As did the simple kindness of a man at Wal-Mart offering me the cart he just pulled out for himself.
No, I am not pregnant. But I am a little fragile from being out in public at one event after another. October was a blur. A blur of driving back and forth up and down the main street of our town from school to home, home to school, home to sporting events, the YMCA to home. Scott logically pointed out that of course I’m going to have more unpleasant interactions with other drivers than I ever had before because some days ALL I DO is drive up and down Main Street. This was cold comfort, though, when after I slowed down to successfully merge into the suicide lane, the 60+ woman behind me honked furiously then stopped traffic in her lane to roll down her window and yell, “YOU ARE AN A**HOLE!”
I live in a town of 8,000 people. I look forward to sitting next to this grandma at the second-grade spring concert. See also: The diamond-encrusted mom who flipped me off out the window of her Cadillac SUV a few weeks ago when I had to slow down to merge into the very same lane. Sorry my avoiding a head-on collision made you run 30 seconds behind, ma’am. Can’t wait to work with you at the fourth-grade book fair.
I want to hole up in my little house now that it’s November and cooking homey foods like roasted applesauce and never venture outside again. (This is a total fantasy. I have to go out again in two hours.) I hope you make this simplified version of Martha Stewart’s Roasted Applesauce, and I hope you tell me your driving stories to make me feel better.
- 1/4 cup water
- Approximately three pounds of small apples
- Preheat oven to 425 degrees. Pour water into a 9-by-13-inch baking dish.
- Top with apples.
- Roast until apples are very soft, approximately 30 to 40 minutes.
- Let cool a few minutes.
- Working in batches, pass apples through the small disk of a food mill and into a bowl.
- Serve warm or chilled.
- Top with cinnamon, if desired.
- Freezes well.