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User Name Thread Name Subject Posted
reggie miles BS: Applesauce Day... (34) RE: BS: Applesauce Day... 02 Nov 12


What an odd thread! I was just sitting down to some breakfast, organic granola with some extra sliced almonds and added raisins (they never seem to put enough of either in pre-made granola). I've been avoiding dairy, so I add my own homemade organic apple blackberry pear sauce, instead of milk, or one of the substitute milk-like alternatives. I'm thinking that in order to be truly satisfied with a product, it's best to make it yourself. At least, then, you know where the stuff in it came from.

In the case of my apple/balckberry/pear sauce, the trees for the apples and pears were dwarf trees that I purchased years ago at a local garage sale. I don't know the varieties of the three apple trees but the pears are Old World Pears, more round than oblong in shape but very tasty. Of my three apple trees, two are great producers. The other one has had some challenges. I also purchased two peach trees from the same sale but they have not been able to do well at all in this climate, west of the cascades. Too wet, I suspect.

I also hand picked every one of the wild blackberries that I used in making my sauce and I've got the thorn scratches to prove it. Oh, but what a treat! The one's that are too ripe, I just eat right off the cane. I found a sweet location, not too far from my home, to pick the luscious things and made certain to pick the biggest and best. Not that it's any kind of a challenge to locate blackberries in the part of the country, but I have noticed that the season quickly vanishes and the over-ripe ones tend to affect the others on the same cane as they grow moldy. So, you've got to start early to get the best of the first to ripen.

I'm thinking that I had better start to make my own granola too. How hard can that be? I've had great success creating my own organic cilantro garlic salsa. YUM! That has prompted me to consider trying my hand at my own BBQ sauce, like so many others have, and pasta sauce too. None of this is rocket science, and the results of creating and enjoying one's own labors is very satisfying.

It reminds me of my maternal grandmother, Otilia. She used to create everything from scratch. What a treat it was to enjoy her cooking. The woman was an artist. I recall picking wild strawberries with her to mix with rhubarb for her insanely good strawberry rhubarb sauce.


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