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Saturday: routine! And a bunch of cooking
Oct. 1st, 2022 11:17 pmI took T. to martial arts and Vic’s.
Piano was canceled due to illness (not among us).
A.’s therapeutic riding partner T.’s parents came over to pick crab apples. They are _very_ _small_ crab apples (like, 3/8ths of an inch in size). I pointed them at the tree. We viewed it with suspicion, but they are definitely apples. We picked. I gave them what I picked. They left when they felt they had enough for their purposes. I then picked 12 ounces more and went in search of information about what to do with it.
I pulled the orange peels out of the freezer and ran them through the food processor. I cooked them with some water and sugar. Also, I cooked (separately) the cleaned, stemmed apples. I used a fine mesh sieve to get the liquid out, and put that in (I actually did two rounds of liquid) with the marmalade makings. Worked great, tastes awesome.
I then had apple mash in a sieve, and I thought, hmmm. Ornamental crab apple butter? Maybe? But how am I gonna get the seeds out?
So I pushed the mass through a coarse mesh sieve, and let me tell you, that was a job and a half, at least. Rosle sieves are amazing. I would have destroyed anything cheap. But these held up fine, and I have a half a jar of ornamental crab apple butter. I composted the dried out bits which included the seeds, and probably fibrousy stuff like the skins.
Also, I made cinnamon roll.
Fun! I asked R. to get out the accessories for the immersion blender. They are kind of amazing! Apparently, this was all a gift from Donald when we got married. I miss Donald. But I still love the memory of Donald, and I’ll enjoy that presence in my cooking life.
I had a visit with M., but it was raining so no walk.
A. had her portal playdate today, because B.’s family has plans for tomorrow.
ETA: The pears are apparently really ripe now, so tomorrow I’m making a pear something or other. R. thinks pear pie isn’t a Thing and so I was going to do a tart or a galette, but I’ve found some ideas online and I’m thinking a single crust pear pie with pecans on top sounds pretty awesome.
Piano was canceled due to illness (not among us).
A.’s therapeutic riding partner T.’s parents came over to pick crab apples. They are _very_ _small_ crab apples (like, 3/8ths of an inch in size). I pointed them at the tree. We viewed it with suspicion, but they are definitely apples. We picked. I gave them what I picked. They left when they felt they had enough for their purposes. I then picked 12 ounces more and went in search of information about what to do with it.
I pulled the orange peels out of the freezer and ran them through the food processor. I cooked them with some water and sugar. Also, I cooked (separately) the cleaned, stemmed apples. I used a fine mesh sieve to get the liquid out, and put that in (I actually did two rounds of liquid) with the marmalade makings. Worked great, tastes awesome.
I then had apple mash in a sieve, and I thought, hmmm. Ornamental crab apple butter? Maybe? But how am I gonna get the seeds out?
So I pushed the mass through a coarse mesh sieve, and let me tell you, that was a job and a half, at least. Rosle sieves are amazing. I would have destroyed anything cheap. But these held up fine, and I have a half a jar of ornamental crab apple butter. I composted the dried out bits which included the seeds, and probably fibrousy stuff like the skins.
Also, I made cinnamon roll.
Fun! I asked R. to get out the accessories for the immersion blender. They are kind of amazing! Apparently, this was all a gift from Donald when we got married. I miss Donald. But I still love the memory of Donald, and I’ll enjoy that presence in my cooking life.
I had a visit with M., but it was raining so no walk.
A. had her portal playdate today, because B.’s family has plans for tomorrow.
ETA: The pears are apparently really ripe now, so tomorrow I’m making a pear something or other. R. thinks pear pie isn’t a Thing and so I was going to do a tart or a galette, but I’ve found some ideas online and I’m thinking a single crust pear pie with pecans on top sounds pretty awesome.