Applesauce!

Well, here we go again!

Dave told me that it was strange that I was writing in third person, so I'm stopping that. Now I guess I'll be the voice on the blog (at least for this post) and Dave can be the personality. And by personality, of course I mean the hands featured prominently in a lot of the pictures because I have a tendency to behave like the paparazzo while we're cooking. 

But I did promise you an applesauce recipe. So here goes. 

6 apples

1 lime

Cinnamon to taste

Food Processor

 Yes, really, that's it. The apples are really your choice. We've made this recipe a couple of times, and if you don't add a couple of sour ones it gets a bit sweet overnight (or over the course of the day if you're like us and this stuff doesn't last long!)

Pro tip: Do not drop the apples in the garbage. That's not to say that's what happened this time, but I have a history of dropping dinner in the garbage. [Ask Dave. The first time he had me over to make dinner? Yup. Butternut squash RIGHT in the trash.]

 After you've got the apples peeled and sliced, throw them into a bowl with some lime juice. We didn't choose lime on purpose: it was just what we had left over from guacamole and it seemed like a good idea. It was.

Throw those babies in a oven heated to about 400 degrees and cook them until they're slightly brown on the edges and squishy to the touch. 

We call him Frank.

And then you're gonna have to throw them in the food processor. We did ours in two batches, but if you have something bigger you could probably get away with it in one. Fold in the cinnamon (and nutmeg if you'd like) and enjoy.

It really does taste better if you throw it in the fridge for a couple of hours before you dig in, but I completely understand if you can't wait. We couldn't.