Applesauce

We went and visited Miss Laura and her family earlier this week.  We had such a good time with them.. so good I forgot to take very many pictures! When I am having fun reading to three or four cute kids, running around outside, cuddling a baby, or talking up a storm,  I, at least, forget my camera even exists!  We had hoped to pick some apples while we were there but the orchard had been picked clean.  So we just bought some apples for applesauce and apple butter.  There was even enough to squeeze out a pie! Mom discovered that we needed some canning equipment that didn't get here until late in Friday. So we didn't get to the applesauce until this morning.

One-on- one with Mom on a quiet Saturday morning turns into a peeling.. 

 and chopping festival!

The recipe that we used for applesauce is really good one that Miss Laura recommended. The recipe calls only for cinnamon but we put in nutmeg and cloves too.

This was my first time canning anything and Mom hasn't done it very much either  so it was very interesting to see exactly what is done and very rewarding when the first batch "popped".

Since we are new at canning the mistakes we made were very interesting too.  We put to much water in the bath and boiling water spilled over the sides a couple of times!   Now we most definitely know what not to do the next time around.

The very first one!

Mac and Cheese

    We recently started buying our milk with a co-op from a local dairy. This means that it is fresh, whole,  has low pasteurization, and is a lot cheaper then the milk in the store. Unfortunately, this also means that we have to guess  how much we will need for the whole week. So since we have an extra galleon, we decided to make Mac-& Cheese.

This Mac & Cheese recipe is courtesy of Martha Stewart. It is so good that I  refuse to eat anything out of a box after having enjoyed this for most of my life!
   
     6 Tablespoons  unsalted butter plus more for dish
     5 & 1/2  cups   milk
     1/2 cup            all purpose flour
     2 teaspoons     salt
     1/4 teaspoon   freshly grated nutmeg
     1/4 teaspoon   freshly ground black pepper
     1/4 teaspoon   cayenne pepper, or to taste
     4 & 1/2 cups   grated sharp white cheddar cheese
     2 cups             grated Gruyere  OR
        1 & 1/4 cups  grated Pecorino Romano cheese
     1 pound          elbow macaroni

Please note that this recipe fills 2 casserole dishes.

First, preheat the oven to 375 degrees. 

Next cook and strain  the macaroni.  It is best to cook 2-3 minutes less then the package's directions so that the macaroni isn't over cooked in the oven. 

 Heat the 5 & 1/2 cups of milk over medium heat. 

When the milk is almost warm, melt 6 tablespoons of  butter in a high sided skillet. 

When the butter bubbles, add one cup of flour. cook stirring constantly for 1 minute. 

Then, still whisking, add warm milk.

When the milk begins to thicken and bubble, add the spices.  The recipe calls for fresh ingredients but we always use what is in the spice cabinet. 

Then add 3 cups cheddar and 1 & 1/2 cups Gruyere. ( Don't feel bound by what the recipe calls for. We have a lot of fun experimenting with different kinds of white cheeses.  Our favorite is Parmesan and Romano combination)

Add milk to the noodles and stir all of that creamy goodness together.

 Butter dish, then pour mac & cheese mixture into it, topping with remaining cheese. 

 Bake until brown on top, about 30 minutes. 

While you wait, you have time for, oh snap, the dishes...

a knitting/ smocking/ sewing project... 

 and definitely a cup of tea, at least if you are my Mom!

Success! A mac and cheese that everyone will beg you for more!