I had about 15 pounds of apples. A bushel was given to me by a friend, and I over-ordered with Green B.E.A.N. Delivery. I had a variety, inclduing MacIntosh, Golden and Granny Smith.

I cut them all up, leaving the skins on, and placed them in a stock pain, filling the water level up to the halfway mark. (For 12 lbs, 6 cups of water in good. I cooked for 30- minutes, stirring frequently.

Towards the end, I added one cup of organic sugar, 1 tbsp of pure vanilla extract, 1 tsp of cinnamon and 1/4 tsp of clove. I dashed the boiling mixture with sea salt.

As it cooked, the children showed passive intrigue at the smell, and did their best to look uninterested.

I kept the whole thing hush hush and didn’t even blink when they asked me if there was desert. I wanted them to focus on the morel risotto with garlic sauteed pine nuts I made for dinner.

No worries, it was all eaten, which makes me a proud mom, and then a hungry mom when I go to look for leftovers tomorrow…

There are no “thank you’s” needed when you can’t speak because your mouth is full. I will simply say “you’re welcome” and hand you a second plate.