I don’t know where to start this anecdote.
I got in trouble a while back because someone at work found my instagram account.
Not because of – as one might conclude based on the above statement – something I posted on my instagram account, but because I allegedly told them I didn’t have one. (I have no recollection of this conversation. Half of me is suspicious it never actually occurred, and the other half admits it may have happened… but perhaps before I joined instagram).
Following this accusation, I began to write this post, and then vaguely recalled another post where I talked about how bad I was at social media. I found that post in my draft folder. Turns out it also claims that I don’t have instagram.
Side note: I attribute the 2-year draft status of that post to the fact that I apparently never cook anything worthwhile with tomatoes.
Anyway, over the past few weeks I’ve made the effort to:
- make something with tomatoes worthy of sharing,
- publish the post about being terrible at social media, and
- not be terrible at social media.
There are three points to this story:
- I do actually have instagram,
- I am trying my hardest to actually use it, and
- You should totally follow me, which you can (maybe? #i’msobadatsocialmedia) do here.
Shameless plug? Heck yes.
But in return, I give you applesauce.
Applesauce (gluten-free, vegan, paleo, delicious)
three to four pounds (about 1.5kg) apples (I suggest using a cooking apple. I like fuji)
one and a half cups water
one tablespoon cinnamon
Peel, core, and slice apples. Cut the slices into chunks – I sliced my apples into 12 and each slice into about 6. Throw all of the chunks into a giant pot with a lid.
Add the water and cinnamon to the pot. Zest and juice the lemon, and add all that to the pot. Then add the leftover lemon bits as well.
Covered and over medium-high heat, bring the pot to a boil, stirring occasionally. Once it’s at a rolling boil, remove the lid, and turn the heat down a little. I kept mine at about medium so it was still boiling – you want more than a simmer, but you don’t want to burn the apples. Keep stirring every few minutes; the apples will release their juices and soften, and the liquid will boil away.
Keep boiling and stirring until you reach the desired consistency. This usually takes me about half an hour, because I still like my apple sauce to be a bit chunky. Remove the lemon rinds before serving. You can serve this warm or cold (bonus points if you add a giant scoop vanilla ice cream), and I store the extra sauce in giant mason jars in the fridge – but it all gets eaten pretty quickly.