Applesauce Time

The apples on my backyard tree are ripening and it’s time to get out my 60-year-old Foley Food Mill. I’ve had it since college days. It’s a simple strainer fitted with a flat blade and a handle that makes it possible to smush apples until the good stuff is separated from the seeds and skin which remain in the bowl of the food mill.

I wash and quarter the apples then boil them for 10-12 minutes with a small amount of water until they are soft. Place the food mill over a large bowl and scoop the apple pulp into it. Crank the handle four of five times, then reverse the motion for a time or two. Repeat this process until all you have left in the mill is seeds and skin.

While the applesauce is still hot, stir in sugar to taste or none at all if you prefer. A bit of cinnamon is a good addition. Store in small jars or plastic containers in the freezer.

There’s nothing better than homemade applesauce in the middle of winter.

By: Libby James

Tale of a techno idiot

                                                                            Really?

I have officially joined the ranks of the severely technologically challenged. In the last week I have acquired a new television set, a Nook reader and last but not least, a new wireless printer. I’ve never felt more stressed.

I think I finally have the TV set so that I can turn it on and watch PBS—that’s all I really want to do.

The Nook awaits my attention while I hassle with getting this “easy connections” printer to actually print.  The place where I bought it promised an easy set up—perhaps so for some—but not for me. I spent most of last night tossing and turning and trying to figure out what to do next.

I’m closer than I was yesterday, but it’s going to drive me crazy until I figure out how to print something.

I’m off to run. Maybe that will help!

By: Libby James