Fall. Apples. Cooking.

 

1. If you can’t access categories, how did you select “fine dining”??

   I did it like this. I used another browser that worked.  Then I used that browser to edit my post. Most BMEWS members can’t do what I did. Nor can they edit your comment like I can.  What the hell happened Drew? When I posted ‘Today in History’ @ 1:46 AM everything was fine. It’s been screwed since your most recent post. What did you do?

   Posted by Drew458       10/15/2011  at  12:47 PM  



2. Hehehe… Hmmm… I ‘edited’ your comment Drew. Had to use Camino to view it. For some reason Firefox no longer works on BMEWS.

   Posted by Christopher       10/15/2011  at  01:51 PM  



3. This time I’m using Apple’s Safari. I can get to comments, but they still open as a separate tab. Used to open in a pop-up window. Firefox is still useless. Did you upgrade Expression Engine?

   Posted by Christopher       10/15/2011  at  01:57 PM  



4. Tricksy. Wanna see real tricksy? Check your inbox.

   No upgrade on EE. Too expensive, too darn much work. I’d have to go through several versions of upgrade, and hope that nothing went wrong each time. No thanks, this is good enough.

   Posted by Drew458       10/15/2011  at  03:00 PM  



5. If you get plums (when we are not in monsoon season - we are drowning in them) - I got a plum and vanilla bean jam recipe from the Bell Canning book - that is to die for.

   The geek stuff caused my eyes to glaze over - however am I going to cook my taco meat for dinner in a few?

   Posted by wardmama4       10/15/2011  at  04:15 PM  



6. Here’s another apple recipe. I delude myself into thinking it’s healthy because it has apples in it, but in reality it’s a calorie/cholesterol bomb.

   But it’s damn good.

   4 medium to large apples of your choice (I like Granny Smith, but that just reflects my preference for tart - insert your own joke here)
   1/4 cup brown sugar
   1 teaspoon cinnamon
   1/2 teaspoon nutmeg
   1/4 cup chopped nuts (pecans or walnuts - your choice)
   1/4 cup raisins (optional, but I like ‘em)
   4 pats butter (approx. 1/2 tablespoon each)
   1 cup liquid that complements the apples (cider, apple juice, brandy - be creative)

   Preheat oven to 350°F.

   Wash and core apples, leaving about 1/2 inch in the bottom of the cored-out hole. The cored-out hole should be between 1/2 and 3/4 inches in diameter.

   In a small bowl combine the brown sugar, cinnamon, nutmeg, nuts, and raisins.

   Place the apples in an 8-inch-by-8-inch square baking pan. Stuff each apple with the sugar etc. Top with a pat of butter.

   Add the liquid of your choice to the baking pan. Bake 30 or so minutes until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

   Serve with vanilla ice cream, or whipped cream, or both.

   You can even top with a cherry if you so desire (or a mint spring, if you’re feeling adventurous).

   Posted by CenTexTim       10/15/2011  at  09:40 PM  



7. 1 cup liquid that complements the apples (cider, apple juice, brandy - be creative)

   And I was gonna take you to task for the butter…! Brandy?

   Posted by Christopher       10/16/2011  at  12:08 AM  

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