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Make applesauce! Today I set myself up at the dining room table for a lengthy stretch of peeling and cutting (with Navin serving as a pretty worthless assistant). I gotta say, it’s a lovely fall-like way to spend a Sunday afternoon. Armed with what the internets told me about apple varieties, I chose to whip up some applesauce using 6 Ozark Gold, 4 Grimes, and 2 Rome apples, which I think turned out to provide a pretty nice balance of flavor.

I started with a recipe that called for half a lemon’s worth of juice, 2 t of cinnamon, and a cup of sugar, but the apple flavor was tasty enough that I only used half the cinnamon and a half-cup of Splenda. The other change I made was to run the sauce through a food processor twice, because I’m not a fan of chunky applesauce. And I have to say it turned out delicious. It was a splendid accompaniment to the pork chops I made for dinner tonight!