It is time to place the cosy, furry hood on my warmest yard jacket, freshly washed yesterday. I'm grateful for this dark brown quilted and furred coat, aged and tired as it is, when I take the old boys for their usual walk this morning.
I've been outside in much colder temperatures, but when moisture is added to the mix, it's dreadfully cold...the kind of chill which enters one's bones and lingers there.
The Dogs considered the idea of a longer walk for a few minutes and then turned back to the warmth inside the house. Even the Pheasant which crossed their path did not entice them to chase. Only the tips of their ears perked up a little, as they watched the Bird trundle into the bush.
It's too bad, really, that their ageing bones are beginning to dislike chilly weather because, when they're inside, they insist on being attached to me. Everywhere...the bathroom, the office where I write, the kitchen...I cannot escape. And let me tell you...as they grow older, they have grown very gassy.
They don't mind letting those little puffs go, either. There is no embarrassment on the Dogs' part, although sometimes they will raise their heads from the floor after a particularly noisome phhhht has escaped. It's almost as if they are apologizing, when I gag and leave the room as if I was being pursued by devils incarnate...It promises to be a long and smelly Winter.
During dark, grey days such as this, I turn to the well-lit kitchen and feel inspired to bake...something warm and very spicy...the scent of which will waft throughout the home, dispelling the scent of smelly Dog.
Recently, I found a magazine which promised new recipes for cookies and bars and muffins. I found one for Carrot muffins which included Apple sauce. Since I had none, it was obvious, if I intended to make the muffins, I would have to make it first.
Apples are inexpensive these Autumn days. During my last shopping expedition, I bought bags and bags...a collection of colourful Apples, intending to use them in decorative bowls as centrepieces. But within only days, the Apples became soft, mushy...and many actually split.
They were all ready for saucing.
The thought of making Apple sauce brought back a long distant memory. I was very young and pregnant with my first child. My then husband and I lived in the middle of an orchard in Naramata, a small village situated a few miles from Penticton in BC.
I was besieged with Apples of all kinds...I was beginning to dream about being buried alive by the immense crop I was expected to do something with.
As young as I was, I had little experience with cooking. It was truly by gosh and by golly that there was food on the table at mealtimes at all. I don't recall if I had any cookbooks...it was early in my married life and we had little money for frivolous things like cookbooks. But I was told by relatives and friends if one has a surfeit of Apples one can freeze them or make Apple sauce or...
I look back at that time and am stunned at how very ignorant and young I was. It doesn't take a whole lot to figure out that Apples become soft when cooked. So why did I not just do that?
No. I convinced myself that Apples must be grated first, in order to become sauce. I can only think my brain was befogged by my pregnancy, since I didn't realize that Apples must be peeled, either.
And then...oh, and then! I filled the canning jars with the grated, brownish mess, placed the sealing lids on them and processed them. Without sugar.
I was quite familiar with the canning procedure, since not long before this episode, I had helped a family member when they were canning Peaches. I was sure I was doing it correctly and I was...it was just I had not prepared the food properly.
My canned Apple sauce did not turn out like the ones I'd previously bought in the store.
After the processing time (I don't recall how long I left them in the water bath) and the cooling period, I opened one of the jars and proudly sampled my homemade rusty-looking Apple sauce.I cannot begin to tell you how sour it tasted. And the Apples had a strange, stale flavour. There was more juice than Apple sauce. Even sugar added to the mix did not help.
I remember tears, I remember feeling terrible resentment towards all those Apples I had grated. I remember vowing never to make Apple sauce again.
Of course, I learned to cook, and in so doing, I learned how to make Apple sauce. But on looking back, had I taken my pride, shoved it out the window, and called someone, anyone, for some advice on Apple sauce, I would have done much better. Being so young, so immature, I was sure asking for advice would prove to everyone how unintelligent I really was.
I would have been ousted.
As I cooked the peeled Apples on the stove top, I wondered when, through the course of my life, I learned to ask for advice. I cannot remember. I'm not sure it was that long ago...
I only recall how much easier life becomes once I master my pride, become more comfortable within myself, and actually let others know how inexperienced I am at any given thing.
Inexperience does not equal stupidity.
And sometimes, one does not have to take the long road, when a shorter one will do.
Baking muffins and cold misty weather are made for each other, don't you think?
PS...I'll be travelling to the Island to visit my daughter, her husband, my stepson and his significant other and my beloved grandkids. I may be a little slow answering comments...but I will answer, at some point, heh.
Please remember our veterans and the troops still fighting conflicts on Remembrance Day.
