HOMEMADE APPLE SAUCE
Leaving me alone with a pot of apple sauce is as disastrous as leaving Winnie the Pooh with honey. It will all be gone by the time you get back. The evidence? Me with a giant sheepish smile smacked right across my face and a jar left wide open on the kitchen counter with its content emptied save for the odd specks of minuscule apple chunks and sugary goo. I’ve been naughty and I know it.
Apple sauce is such a brilliant sugar fix. It is essentially having an apple pie minus the fat and carb-loaded pie crust. Maybe I should rebrand it as 100% fat free skinny apple pie. It also complements roast pork all too well by cutting through the grease and freshening a heavy roast meal. Roast pork + crackle + apple sauce + steamed tuscan kale/savoy cabbage + gravy = mind blown.
Other than just having it by the greedy spoonfuls, I have recently been enjoying apple sauce with my morning buckwheat cereal topped with a generous dash of cinnamon. It can also be used as a substitute for oil in muffin recipes. Yum!
VEGAN BERRY MUFFIN (COMING SOON)
I am not vegan. While I whole heartedly respect to those who are, I do not ever aspire to be vegan. That said, every so often, most definitely after a few meat-loaded meals in a row, I feel the need to redeem myself by eating like a peasant and abstaining from animal produce. It’s like I’ve got to rise above and wash away my dirty first world sins. Ha.
The Boyfriend and Housemate raised their eyebrows when I said I was going to make vegan muffins. Ok, what is June REALLY up to this time? Here’s the spill. I was trying to impress a vegan colleague who was going to be in town for a few weeks. Well? It was mission accomplished. The muffins turned out so well, no one would’ve guessed that no animals were harmed in the making. In fact, everyone was so dead impressed by them, I had hardly any to spare my vegan friend.
Winter is knocking on the door and I quite welcome the change in scenery it brings with it. It’s a high of 20°C – officially cold for Perth. The leaves are a brilliant shade of red and gold and the crisp crunch of fallen maple and oak leaves beneath my feet seem to deliver a wonderful punch of satisfaction. The eternally blue sky we take for granted is masked by ever looming grey clouds, threatening to bucket down on you at your inconvenience. The one thing that amuses me most at this time of year is how all the dogs are dressed in ridiculous puffy pink coats and how ever other pedestrian looks like they are about to go Alpine skiing. Who does that shit?
No doubt, there is now a cold nibble in the air. Though not cold enough for me to forgo shorts and flip flops completely yet, I seem to be waking up more sneezy and snottier than the day before. I’m not sure which is provoking my immune system more – the cold weather or wild flower pollen. Either way, I am not the most pleasant sight in the early hours. I’m like the aftermath of slugs partying all night long in my nose. Eww, I know. Anyway, all the more reason to load up on pro-biotics, leafy greens and glassfuls of funky turmeric milk. Time to get that immune system a big b-o-o-ost!
Life is too short to be wasted on shitty burgers.
I have too often found myself in the inconvenient situation of having to grudgingly finish one so I wouldn’t be guilt-ridden for being wasteful, the whole while thinking I would be better off eating a medical textbook or a cat’s bottom.
You’re probably thinking to yourself, yep, been there done that. Well, welcome to the club – it sucks to be you too.
Fortunately, it’s your lucky day today. Firstly, membership to the club is free. Secondly, I am about to share my amazingly tender and juicy beef burger recipe that will end your misery. It’s ended mine but unfortunately has turned me into an even bigger burger snob.