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I used the trio of greens along with the farm beets, some goat cheese, and some pistachios.
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For the main course: some shrimp, scallops, and Severino calamari ring pasta in white wine butter sauce with garlic and parsley.
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We had some of Jen's favorite wine along with dinner and in the sauce: Coopers Creek Sauvignon Blanc.
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I spent a couple of hours this afternoon making a tremendous amount of apple sauce. I filled that entire pot (which is larger than it looks) with apples, cooked them down, then filled it with more apples and continued to cook it down. Unfortunately this meant I had to peel a bunch of apples which, for some reason, is one of my least favorite tasks in the culinary world, just behind cleaning monkfish.
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And after all that, this is the state of our apple-having. If we can't figure out a way to move these quicker I may just have to open a fruit stand on the corner.
Hopefully I could sell the apple sauce there too. What the hell am I supposed to do with all that apple sauce?
2 comments:
Might I suggest making some apple butter? You could ship some to your Aunt Debbie who used to eat it by the jar.
That is not a bad idea. Indeed it may come to that. Surprisingly we just finished up the apple sauce this morning so we may even be due for a fresh batch.
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