To answer the title question: No, I am not.
Homemade apple pie.
There are levels to the homemade-ness.
Fully homemade pie will have the crust made from scratch, the apples will be fresh and… I guess those are the main parts.
Over the Thanksgiving holiday weekend, I made a ~homemade apple pie. But the crust was Betty Crocker mix just-add-cold-water.
Warning: there is no final picture. Honestly, it was ugly and I didn’t think about taking a picture. It didn’t taste that great either; it was a bit dry.
Interestingly enough, the weekend prior I had also made an apple pie and that pie, made the same way, was perfect in every way. Amazing.
But this one, was not. Idk why. We certainly can’t blame the apples, THEY were perfect.
About 7 Rome apples were washed and chopped as seen above.
Rome apples are really crisp and sweet and juicy!
Then I cooked them on the stove. Not fully cooked. They still had some bite but they were not raw any longer.
What they were was very fragrant and flavorful. The addition of cinnamon and nutmeg helped with that 🙂 also added cane sugar and water and a pinch sea salt. Also stirred in some flour after they were removed from the heat.
Something really interesting was the color of the pie afterward. I think the red pigment in the peels seeped into the filling because it was red inside. So red that people asked me, “What is it?”
It did look odd and so I wasn’t too offended… And then everyone ate the pie so maybe I’m the only one who thought it to be sub-par.
Rome apples, though, are great. I’d class them with HoneyCrisp apples, perfect for eating when you want something healthy.
However, they don’t keep well long l-term like other apples do. So, eat your apples! Or juice them. But eat them so you can get some fiber too!
I guess the next questions can include just how many varieties of apples are out there? Let me see how many I can name without searching:
- Rome apples
- Macintosh apples
- Granny Smith apples
- Red Delicious apples
- Pink lady apples
- Jazz apples
- HoneyCrisp apples
- Green apples
- Crab apples
9, not bad! #10 was Chinese apples but those are actually pomegranates and those are totally different!
It would be great to do a thing for pomegranates but I personally have questions about if the fruit is worth the effort. Conversation for another day.
But today, I’d like to thank you for reading 🙂 Peace & love
Also side note: the above pictured apple is the only one that was tie-dyed like that inside. 🍎🍎🍎
Peace you guys 🎃
Around this time of the year, pumpkins are all over the place. They’re in patches, in just about every department of the grocery store.. I think I even saw a gun with pumpkin spice bullets. No lie. Is it getting out of control?
No way! Pumpkins (and other squash) are good for us 🙂 make a meal of it and you’ll have a healthy dose of anti-oxidants to last through the week 🎃
Something else awesome about pumpkin season? We all have permission to over use this emoji 🎃🎃🎃
There’s a post coming up soon about some good fall recipes (plant-based, of course!)
To get properly ready for it, you gotta know how to cut a pumpkin. No canned stuff over here! (Well maybe a little because there was a can of organic pumpkin on sale for one dollar!) 🎃
Here’s a video I made showing how I slice a very manageable sized pie pumpkin.
And also with a bonus that no one asked for!: my thoughts on Halloween/All Hallows Eve :)🎃 enjoy ⬇⬇⬇
Please know, I’m not claiming any originality on this one. Just keeping it real 🙂
This guacamole varies from others because of the avocado – to – tomato ratio. That’s reflective of my love of tomatoes and my lesser love of avocados…. other differences include : no fresh garlic and no cilantro.
A word about cilantro: some people love it. Some people hate it. I think it tastes like grass – freshly cut grass – in my mouth. I do not enjoy the flavor and for years I actively avoided it. However, nowadays, I’ll acknowledge the fact that it nearly ruins any dish it is added to. Knowing that fact, I’ll still eat some. So, either it doesn’t taste as bad as it did before or I just enjoy the flavor of freshly cut grass. :p
I made a video because videos are fun.
Perhaps I’ve gone a little heavy on the red onion, but what’s wrong with that? Emphasis on the RED onion, other onions are not a good substitute for eating raw, in my opinion.
One thing that is NOT optional – lime juice. Sure, it prevents the avocado from oxidizing (turning brown) but more than that, it’s the fresh, bright flavor that citrus adds. I love it.
So, okay, this isn’t a recipe blog (partially because I do not measure when I cook) but for those who want to make this, here is what you need:
(Serves 2, double for more)
- 1 ripe avocado
- 2 tomatoes
- 1/4 of a red onion
- 1 lime
- garlic powder
- pink salt & cayenne pepper (optional)
- Chop the avocado into small cubes.
- Chop the tomato equally as small. Some people remove the tomato seeds but I like the seeds- they contain valuable nutrients and add to the flavor of the guacamole.
- Chop the red onion small – smaller than the avocado and tomatoes.
- Stir all of the above together. Add juice of half of the lime. Use the whole lime if you like it like that.
- Season to taste with the garlic, salt, and pepper.
- Enjoy with someone you love (OR EAT IT ALL WITH A SPOON ON YOUR OWN 😉