You can't get butter from an apple
I spent a week in New York, visiting my sis and working out of our midtown office. We had planned to leave the city late Friday afternoon, meet up with my high school friend who now lives in Connecticut, and drive upstate to Lake George in the Adirondacks, whereupon I was to live out my dreams of staying at a bed and breakfast, canoeing on a lake ringed with foliage, and eating apple butter. I'll get to that in a minute.



So it' s not so much apple-flavored butter as it is really thick apple sauce. Oh well. And the city? Didn't see so much of the city this time as I spent the weekdays working, but we did manage to make it out to dinner. But here are some things I learned about Manhattan, courtesy of my knee, which I hurt two weeks before: (2) Manhattan is very unfriendly to disabled people, see, e.g. the subway and its lack of elevators; (3) if you're fortunate enough to find an elevator in the subway, don't take it because you won't be fortunate enough to have it not smell like pee; and (4) if you have to evacuate a skyscraper, you will have to limp on the aforementioned knee downstairs to street-level, even if you're working on 26th story.
1 Comments:
The difference is in the spice!
Apple Butter recipe Courtesy of Gourmet Magazine:
6 pounds Granny Smith or other tart apples, unpeeled, cored, and sliced
2 1/2 cups apple cider
2 cups firmly packed light brown sugar
2 strips of lemon zest, each 2 1/2 inches long
1 tablespoon cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
Applesauce recipe courtesy of Food Network Kitchens:
2 1/2 pounds tart red-skinned apples, such as McIntosh
3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
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