Tag Archives: Apples

Apples For Days

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Hi!

It’s a bit after noon and I must say, I’ve had a pretty nice day (and previous night) thus far. I stayed at Max’s house in Narragansett last night, where we made a stellar apple crisp with some apples that Max and I picked at Sweet Berry Farm in Middletown over the weekend. Yeah, we’re pretty cool. If any of you feel like crossing the Newport Bridge to check out this farm, I highly recommend it. They are definitely doing it right over there.

Apples

This morning, I met with an old professor of Max’s who teaches business; I figured now is the time to start making some connections, and the meeting went great! We clicked; I will be making that a semi-regular occurrence for sure (look at me, acting all grownup and whatnot).

Anyway, back to the apples. Sweet Berry Farm had seven different varieties for us to pick from this time around, which was awesome. If you aren’t aware, I love apples. I think they are amazing fruits and so versatile, and I like to try as many different types as possible. Also, because I am always thinking of my lovely blog readers, I took pictures of each apple variety and jotted down the names so I could share them with all of you! Cue apples:

Ginger Gold

Ginger Gold

Summer Macintosh

Summer Macintosh

Gala

Gala

Honey Crisp

Honey Crisp

Golden Delicious

Golden Delicious

Macoun

Macoun

Macintosh

Macintosh

… that’s some pretty good stuff, huh? They are all delicious, might I add. Between Max and I, we left with over 20 pounds of apples, oh yes. Sunday night, we put one Mac into our chicken pesto and tortellini soup, which added a sweet twist to the loaded soup.

Then, last night, we used my fancy pants apple peeler/corer/slicer that I bought a few months back and turned 6 apples – Macs, Ginger Golds and Macouns – into a delicious apple crisp! Seriously though guys, easiest thing every to bake. So much so that next time around, I plan on getting more advanced (and healthy). To fancy it up this time, we caramelized the apple skins left from the peeler and combined it in a pan with Jarlsberg cheese and added that as a topping.

Apple Crisp MMMM

Apple Crisp MMMM

Simply line 9″ pan with apples, then evenly coat with 1/2 tsp cinnamon and juice from 1/2 lemon. Then in a separate bowl, mix together 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 cup flour and 1 tsp cinnamon. Once mixed, add 3/4 stick of unsalted butter that is chopped in even, small pieces to the bowl. Mix around until butter has been folded in and break down any large chunks with your fingers. Bake for about 35 minutes in an oven at 375 and BOOM! Apple Crisp. All of Max’s roommates approved it, and I may or may not have had two helpings for myself. Next time, be prepared for even more sophisticated magic.

Well, I do have to get ready for work now, so I must leave you drooling over my apple-y goodness. I also snagged two pumpkins during the escapade; if anyone has any ideas what do with them, I’m all ears! Stay awesome, folks.

Doesn't this remind you of the pacman ghosts?

Doesn’t this remind you of the pacman ghosts?

The Colors <3

The Colors ❤

Dehydration Nation

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Hello, lovers.

Just had a pretty solid rock climbing workout! Max and I have been going quite frequently, and we even went and climbed outside (!!!!!) on Sunday at Lincoln Woods. We didn’t climb for long, but it was pretty cool to have our first outdoors adventure. This summer, our goal is to get outside and climb as often as possible, and I want to try and go camping at places that have diesel climbing — gotta love the outdoors!

Today, we finally started belaying in Rhode Island for the first time. We were certified in Florida, but didn’t actually start climbing at The Rock Spot until today. It was a good time, and what was really great is that we can now climb everything minus the lead routes in the gym. WOOO! We’re getting into the big leagues meow.

So, how is everyone? Ready for spring? I sure am. I’ve been working more frequently now being the manager at this new juice bar two gentlemen and myself as starting up, called The Power Bar. We put in our first full order of basically everything on Monday, and yesterday I completed the first weeks’ employee schedule, so I’m feeling pretty excited about the whole thing.
We still have to set up all our equipment, and I have to schedule a training day for my new employees, but it’s a little too early in the game to do that just yet. It’s fun though! For the most part, I have always enjoyed the jobs that I have worked, but this one is a different level of enjoyment. It’s quite awesome being the head lady who gets to make executive decisions and actually come up with creative ideas and such. Let’s hope it stays this awesome! I think it will — I enjoy the environment and the people, and that’s the majority of the battle right there.

Want to hear something else uber exciting?? I GOT A DEHYDRATOR!! It finally came in the mail on Monday, and she’s so beautiful and awesome and I can already tell that this is going to become a mild addiction of mine. Yeah!!

ExcaliberWhat you’re looking at there, folks, is the Excalibur 3926TB… a 9-tray Excalibur dehydrator with a timer. It was a pricey toy – $300, but totally worth it in my opinion. It has a 10-year warranty and the timer allows me to not have to watch my treats as they dehydrate; it shuts off once the timer hits 0.

There are about a million and one things I want to make, including jerky, dog and horse treats, fruit leather, dried fruits, veggies and herbs, and even yogurt. I currently have beef marinating for jerky, and I just finished these lovely ladies this morning:

Apples^^ Those are two Empire apples dusted with cinnamon, before and after they went through my dehydrator. I left them in for 12 hours, and I think next time I’m only going to leave them in for 10; they weren’t as pliable as I would have liked. However, they taste awesome and for my first attempt, I would call it a great success!! Don’t worry, this is not going to be the last time you will see my experiments up here – addicted! Soon enough I will let you know why things are so awesome when dehydrated, but I want to have all my facts straight first.

Well… I need to go do some studying for my second servsafe exam coming up (oh joy oh rapture). I already have my Food Handler Certification, but since I’m going to be the manager, I have to get my Manager’s Certification as well. Fun times up in hurr. As always, if you want me to talk about something in particular, let me know! I don’t bite. Usually. 😉

Have a great evening my friends! x’s and o’s.