Last night Diego was craving lasagna, so I decided to hunt online for a yummy sounding recipe. I came across this one (http://www.epicurious.com/recipes/food/views/350399) and then modified it. Here's what I did (loosely based on the above recipe).
Sausage and Mushroom Lasagna
2 tablespoons olive oil
1 4-ounce can sliced mushrooms
1 large onion, chopped (about 2 cups)
1 28-ounce can and 1 15-ounce can crushed tomatoes
1 tablespoon dried oregano
1 tablespoon dried basil
3 garlic cloves, pressed
1/4 cup dry red wine
1/2-pound hot Italian sausages, casings removed (2 sausages)
1 pound lean ground beef
1 9-ounce package no-cook lasagna noodles
1 15-ounce container ricotta cheese
2 8-ounce bags grated mozzarella cheese (4 cups)
1. Preheat oven to 400°F.
2. Heat oil in heavy large pot over high heat. Sauté mushrooms and onion until they begin to soften, about 6 minutes.
3. Add crushed tomatoes, oregano, basil, and garlic. Heat through and then reduce to simmer.
4. In a frying pan, brown sausage and ground beef, about 5 minutes.
5. Add wine to tomato-sauce mixture. Let simmer 2-3 minutes.
6. Add cooked beef and sausage to tomato sauce, let simmer 2-3 minutes.
7. Assemble lasagna in a 13x9-inch baking dish. Spread 2/3 cup sauce at bottom of pan. Layer with noodles and 1/3 of the sauce, ricotta cheese, and mozzarella. Repeat until ingredients are used up. Reserve 1 cup sauce and 1 cup grated mozzarella to top.
8. Cover with tented foil and bake 45 minutes. Remove foil and bake 10 minutes longer, until bubbling at edges and cheese is browned.
9. Let stand 15 minutes before serving.
It was delicious, so if you're looking for a good lasagna recipe, I recommend trying this one :) If you're not a fan of cooking with wine, I'm sure it would be just as good without the wine.
And for those of you who might be interested, the nutritional information is listed below:
8 servings
587.25 calories | 27.5 g. fat | 40.23 g. carbohydrates | 5.23 g. fiber | 42.54 g. protein | 630.13 mg. calcium
12 servings:
391.5 calories | 18.33 g. fat | 26.82 g. carbohydrates | 3.48 g. fiber | 28.36 g. protein | 420.08 mg. calcium
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Sunday, June 20, 2010
Tuesday, February 02, 2010
belated resolution update
Although generally not one given to making new year's resolutions, this year I decided to set a goal for myself. The goal is to lose 10 pounds, but rather than just throw a number out there, I decided to make a more concrete plan.
1. I would keep track of everything I eat along with portion size, calories, fat, carbohydrates, protein, and fiber.
2. I would try to bring a lunch to campus most days each week.
3. I would exercise at least 3 times per week.
So now that we're a month into the new year, how am I doing?
Well, I started off smashingly with part one. I bought a journal; found several health calculators online to calculate my daily calorie, fat, carb, protein, and fiber intake; purchased a handy, dandy food scale; and began cooking more so that I could be successful at part two. I did really well on this for the first couple weeks, and then I went to Boston for a conference. I knew that it would be extremely difficult to account for my food intake accurately when every meal would be eaten in a restaurant, so I gave myself a reprieve for the duration of the conference.
Big mistake.
I've had a terrible time getting back into the habit of recording what I'm eating each day. It really isn't hard. I just need to take a few minutes after each meal to jot down what I've eaten and calculate the nutritional value. In the meantime I haven't gone overboard on what I'm eating, but I know I haven't been following the intake guidelines perfectly.
As for part three, I haven't really even started that. Between craziness at work and research deadlines that require my attention after work, I've haven't done a good job carving out regular exercise time. I know that when I go I enjoy the workout and I feel better physically. I just need to find the time and make it a habit.
That all said, I'm not giving up on the goal, but I have learned a few things in the process:
1. Visualizing (numerically) what I'm eating is a tremendous help. It may not be motivating for everyone, but I find it extremely useful to see 1) whether I'm eating the right amount daily and 2) whether I'm eating a balanced diet. One thing I may add in is calcium intake because I suspect I may not be getting enough of that.
2. There are some great, free tools on the Internet like Calorie King, which provides nutritional data for just about every food under the sun, and the University of Maryland Medical System Health Calculators. Both WebMD (great portion size guidelines) and the Mayo Clinic (has a great calorie calculator) sites also contain useful tools for understanding what and how much your body needs each day and how to balance diet and exercise.
3. My diet is easier to control when I do the cooking. Even eating other people's home cooking makes it more difficult to calculate. It is so important to know exactly what goes into each meal and how it was prepared. Restaurant nutritional information is frequently available (possibly not entirely accurate) if you look for it, but the portions are so out of whack in most restaurants that it's too easy to overeat.
4. I need to develop some sort of consistent exercise plan. I'm open to suggestions here. I've considered hiring a student trainer from URec because it would be way more affordable than a professional trainer and it might help me get started.
5. I need some sort of accountability. I'm considering posting a weekly update, which may give me the boost I need to keep going.
1. I would keep track of everything I eat along with portion size, calories, fat, carbohydrates, protein, and fiber.
2. I would try to bring a lunch to campus most days each week.
3. I would exercise at least 3 times per week.
So now that we're a month into the new year, how am I doing?
Well, I started off smashingly with part one. I bought a journal; found several health calculators online to calculate my daily calorie, fat, carb, protein, and fiber intake; purchased a handy, dandy food scale; and began cooking more so that I could be successful at part two. I did really well on this for the first couple weeks, and then I went to Boston for a conference. I knew that it would be extremely difficult to account for my food intake accurately when every meal would be eaten in a restaurant, so I gave myself a reprieve for the duration of the conference.
Big mistake.
I've had a terrible time getting back into the habit of recording what I'm eating each day. It really isn't hard. I just need to take a few minutes after each meal to jot down what I've eaten and calculate the nutritional value. In the meantime I haven't gone overboard on what I'm eating, but I know I haven't been following the intake guidelines perfectly.
As for part three, I haven't really even started that. Between craziness at work and research deadlines that require my attention after work, I've haven't done a good job carving out regular exercise time. I know that when I go I enjoy the workout and I feel better physically. I just need to find the time and make it a habit.
That all said, I'm not giving up on the goal, but I have learned a few things in the process:
1. Visualizing (numerically) what I'm eating is a tremendous help. It may not be motivating for everyone, but I find it extremely useful to see 1) whether I'm eating the right amount daily and 2) whether I'm eating a balanced diet. One thing I may add in is calcium intake because I suspect I may not be getting enough of that.
2. There are some great, free tools on the Internet like Calorie King, which provides nutritional data for just about every food under the sun, and the University of Maryland Medical System Health Calculators. Both WebMD (great portion size guidelines) and the Mayo Clinic (has a great calorie calculator) sites also contain useful tools for understanding what and how much your body needs each day and how to balance diet and exercise.
3. My diet is easier to control when I do the cooking. Even eating other people's home cooking makes it more difficult to calculate. It is so important to know exactly what goes into each meal and how it was prepared. Restaurant nutritional information is frequently available (possibly not entirely accurate) if you look for it, but the portions are so out of whack in most restaurants that it's too easy to overeat.
4. I need to develop some sort of consistent exercise plan. I'm open to suggestions here. I've considered hiring a student trainer from URec because it would be way more affordable than a professional trainer and it might help me get started.
5. I need some sort of accountability. I'm considering posting a weekly update, which may give me the boost I need to keep going.
Monday, June 29, 2009
like mom makes it
This past weekend I made chocolate mousse for Diego in lieu of a birthday cake. I was a bit hesitant about making mousse since I had never made it before and because I had this suspicion that it was difficult to make. But after looking at the recipe in the Betty Crocker Big Red Cookbook (p.s. I totally heart the BCBRC; it rocks my socks off), I decided that it didn't look so terribly difficult and decided to give it a try.
It turned out beautifully. Perfect texture and consistency. Perfect fluffiness and creaminess, just as good mousse should be. So I chilled it in little dessert bowls and served each one with a strawberry garnish on top. Delicious. Diego agreed. The conversation went something like this...
D: Mmm... this is amazing.
M: Thanks.
D: Seriously, next time you make this, don't change a thing about what you did. It's perfect.
M: Well, I'm glad you like it.
D: Know what you could do next time? After it's cooled, you could grate a little chocolate into it so that there are chocolate chunks mixed in with the mousse.
M: Is that the way your mom used to make it?
D: Yeah...
So that leads me to the post title... What is it about men wanting things the way their mom made them? I have this theory that men more frequently than women want certain foods to be the way their moms made them. I think this is for several reasons:
1. Women try not to become their mothers and feel more free to experiment with recipes and make them their own.
2. Men like to be taken care of especially in the area of food (just like mom did).
3. If women really want something like mom made it, they can just make it themselves.
4. All men really marry their mothers; just like all women marry their fathers.
5. It's a comfort thing.
I'm sure there are a hundred exceptions to this, but that's why I'm saying it's a theory not a rule ;) And I'm not trying to be sexist here. I know that many men are excellent cooks and that many women are horrible cooks, so this could even be more dependent on who the main cook is in the household. What do you think? Especially you married ladies out there. Do you think that you or your husband is more likely to want things the way mom made it?
It turned out beautifully. Perfect texture and consistency. Perfect fluffiness and creaminess, just as good mousse should be. So I chilled it in little dessert bowls and served each one with a strawberry garnish on top. Delicious. Diego agreed. The conversation went something like this...
D: Mmm... this is amazing.
M: Thanks.
D: Seriously, next time you make this, don't change a thing about what you did. It's perfect.
M: Well, I'm glad you like it.
D: Know what you could do next time? After it's cooled, you could grate a little chocolate into it so that there are chocolate chunks mixed in with the mousse.
M: Is that the way your mom used to make it?
D: Yeah...
So that leads me to the post title... What is it about men wanting things the way their mom made them? I have this theory that men more frequently than women want certain foods to be the way their moms made them. I think this is for several reasons:
1. Women try not to become their mothers and feel more free to experiment with recipes and make them their own.
2. Men like to be taken care of especially in the area of food (just like mom did).
3. If women really want something like mom made it, they can just make it themselves.
4. All men really marry their mothers; just like all women marry their fathers.
5. It's a comfort thing.
I'm sure there are a hundred exceptions to this, but that's why I'm saying it's a theory not a rule ;) And I'm not trying to be sexist here. I know that many men are excellent cooks and that many women are horrible cooks, so this could even be more dependent on who the main cook is in the household. What do you think? Especially you married ladies out there. Do you think that you or your husband is more likely to want things the way mom made it?
Monday, November 24, 2008
Argentina: Part 2b - Food: The Rest
Obviously even Argentines cannot live on beef alone, and I certainly cannot ;)
Here we're so used to going to the supermarket, buying all of our groceries in one place, and stocking up for a week or at least a few days. There it's much more common to just buy what you need for the day. Most neighborhoods have little grocery stores scattered throughout them, so you might have to walk only a half a block or a block to purchase what you need for the day. You might go to one store to pick up produce and breads, another to purchase meat, another to pick up pastries, and yet another to get wine or beer. I kind of liked that. It seemed like a less stressful way to do grocery shopping, but obviously that wouldn't work quite as well here where everything is so spread out.
Fruit? Vegetables? Anyone?
Because of the high number of Italian immigrants in Argentina, yummy Italian food is easy to find. The pastas there are excellent and remind me quite a bit of what I've had here actually. The pizzas tend to use different ingredients like salami or ham instead of pepperoni or sausage, and they're very yummy.
Pizza anyone?
Another common food there is the empanada. If you're unfamiliar with them, empanadas are a mixture of ground beef (or some other meat), raisins, egg, and spices, wrapped in a pastry dough and either baked or fried. We had baked ones that Diego's aunt made from scratch (see pictures below) and fried ones in restaurants. I have to say that I think the ones his aunt baked were way better than the restaurant ones.
The meat mixture
Empanadas ready to bake!
One other observation on the food: I saw hamburgers on the menus quite frequently, but they're not exactly the same as hamburgers here. In Argentina, it seemed quite common to have things like ham and fried egg on a hamburger. Not being much of a fried egg eater, I didn't try it with that, but they were surprisingly good with ham on them.
Egg on burger
Despite all the yummy, yummy food, decent napkins seemed to be in short supply. Every once in a while we would eat somewhere that had a full sized and absorbent napkin, but more often than not the napkins would be little 3-inch squares or be made out of what looked and felt like tissue paper. Of course, everyone there seemed to get along just fine with these. Maybe I'm just a messier eater than the average Argentine. That's always a possibility.
Up next: The Ocean
Here we're so used to going to the supermarket, buying all of our groceries in one place, and stocking up for a week or at least a few days. There it's much more common to just buy what you need for the day. Most neighborhoods have little grocery stores scattered throughout them, so you might have to walk only a half a block or a block to purchase what you need for the day. You might go to one store to pick up produce and breads, another to purchase meat, another to pick up pastries, and yet another to get wine or beer. I kind of liked that. It seemed like a less stressful way to do grocery shopping, but obviously that wouldn't work quite as well here where everything is so spread out.
Fruit? Vegetables? Anyone?
 |
| From Argentina Nov 2008 |
Because of the high number of Italian immigrants in Argentina, yummy Italian food is easy to find. The pastas there are excellent and remind me quite a bit of what I've had here actually. The pizzas tend to use different ingredients like salami or ham instead of pepperoni or sausage, and they're very yummy.
Pizza anyone?
 |
| From Argentina Nov 2008 |
Another common food there is the empanada. If you're unfamiliar with them, empanadas are a mixture of ground beef (or some other meat), raisins, egg, and spices, wrapped in a pastry dough and either baked or fried. We had baked ones that Diego's aunt made from scratch (see pictures below) and fried ones in restaurants. I have to say that I think the ones his aunt baked were way better than the restaurant ones.
The meat mixture
 |
| From Argentina Nov 2008 |
Empanadas ready to bake!
 |
| From Argentina Nov 2008 |
One other observation on the food: I saw hamburgers on the menus quite frequently, but they're not exactly the same as hamburgers here. In Argentina, it seemed quite common to have things like ham and fried egg on a hamburger. Not being much of a fried egg eater, I didn't try it with that, but they were surprisingly good with ham on them.
Egg on burger
 |
| From Argentina Nov 2008 |
Despite all the yummy, yummy food, decent napkins seemed to be in short supply. Every once in a while we would eat somewhere that had a full sized and absorbent napkin, but more often than not the napkins would be little 3-inch squares or be made out of what looked and felt like tissue paper. Of course, everyone there seemed to get along just fine with these. Maybe I'm just a messier eater than the average Argentine. That's always a possibility.
Up next: The Ocean
Argentina: Part 2a - Food: The Beef
If I could say only one thing about the food in Argentina, I'd say that it's amazing. But since this is my blog and I can say as many things as I want, I'll give you a bit more detail than that :)
First off, Argentina is a beef eater's paradise. Beef isn't just what's for dinner. Beef is what's to eat. I think it would be safe to say that there are very, very few, if any, vegetarians in Argentina. Asados (i.e., barbecues) are practically a national pastime. I think we went to 4 or 5 in the 10 days we were there.
It's not at all uncommon for people to have a customized, brick barbecue in the backyard. No gas grills here - charcoal or wood only thankyouverymuch. I think the key to the Argentine asado is the quality of meat and the slow cooking time. While bread, salad, and some nice Argentine wine are served too, the main focus is the meat: short ribs, morcilla (blood sausage), chorizo (sausage), entraña (meat from the side of the cow). And sometimes they'll even throw in some other body parts like the kidney or intestines. I have to say I'm not totally sold on the kidney/intestine/morcilla varieties of meat. The rest of it is so very, very tasty.
Meat slow roasting
Almost time to eat
Asado at a restaurant (there are hot charcoal briquettes underneath)
And yet more beef... get the idea
Since I know I have more to say and more pictures I want to share about this topic, I think I'm going to adjourn this post and begin a new one.
Up Next: Food: The Rest
First off, Argentina is a beef eater's paradise. Beef isn't just what's for dinner. Beef is what's to eat. I think it would be safe to say that there are very, very few, if any, vegetarians in Argentina. Asados (i.e., barbecues) are practically a national pastime. I think we went to 4 or 5 in the 10 days we were there.
It's not at all uncommon for people to have a customized, brick barbecue in the backyard. No gas grills here - charcoal or wood only thankyouverymuch. I think the key to the Argentine asado is the quality of meat and the slow cooking time. While bread, salad, and some nice Argentine wine are served too, the main focus is the meat: short ribs, morcilla (blood sausage), chorizo (sausage), entraña (meat from the side of the cow). And sometimes they'll even throw in some other body parts like the kidney or intestines. I have to say I'm not totally sold on the kidney/intestine/morcilla varieties of meat. The rest of it is so very, very tasty.
Meat slow roasting
 |
| From Argentina Nov 2008 |
Almost time to eat
 |
| From Argentina Nov 2008 |
Asado at a restaurant (there are hot charcoal briquettes underneath)
 |
| From Argentina Nov 2008 |
And yet more beef... get the idea
 |
| From Argentina Nov 2008 |
Since I know I have more to say and more pictures I want to share about this topic, I think I'm going to adjourn this post and begin a new one.
Up Next: Food: The Rest
Sunday, September 14, 2008
the way to an argentine heart
The way to an Argentine heart may be through his stomach in general but more specifically with beef. Our travel plans were reversed this weekend since I had the misfortune of being sick, so Diego, being the wonderful boyfriend he is, came down to visit me. I knew that it would be well after 8, possibly approaching 9, by the time he got here, so I decided to have supper ready and waiting for him.
Because he's a carnivore at heart and because I was hungry for it, I decided to make my mom's chuck roast with homemade noodles. It's actually not a bad thing to make when you're feeling under the weather because the prep time is relatively short and it requires no fussing-over while baking.
The timing was perfect for once, and just as he arrived the roast and noodles were ready. After taking one look at the roast, this is the conversation that followed:
D: This is the best meal you've ever made for me.
M: You haven't even tasted it yet.
D: It doesn't matter. It's beef.
And it was delicious even though I struggled to eat since one of my wisdom teeth was being literally a pain in my mouth. So in case any of you carnivores out there are looking for a tasty new recipe to try, here's one for you (for my dear vegetarian friends, I'll post a more vegetarian-friendly recipe soon). Enjoy!
Chuck Roast with Homemade Noodles (from Taste of Home)
Ingredients:
1 boneless chuck roast (3 – 4 pounds)
½ c. chopped onion
2 Tbs. vegetable oil
2 ½ c. water
1 c. all-purpose flour
½ tsp. salt
1 egg
2 Tbs. milk
1 can (14 oz.) beef broth
Pepper to taste
the roast
1. In a Dutch oven, brown roast and onion in oil.
2. Add ½ c. water.
3. Cover and bake at 325° for 2 ½ to 3 hours or until meat is tender.
the noodles
1. Meanwhile, for noodles, combine flour and salt in a bowl; make a well in the center.
2. Beat egg and milk; pour into well.
3. Stir to form a stiff dough.
4. Turn onto a well-floured surface; roll into a 15-in. x 12-in. rectangle.
5. Cut into 1/8-in. strips.
6. Cover and refrigerate until ready to cook.
the finishing touches
1. Remove roast and keep warm; add broth and remaining water to pan.
2. Bring to a boil; add noodles.
3. Cook for 8 – 10 minutes or until tender.
4. Drain; season with pepper.
5. Serve with the roast.
Note: Uncooked noodles may be stored in the refrigerator for 2 – 3 days or frozen for up to 1 month.
Because he's a carnivore at heart and because I was hungry for it, I decided to make my mom's chuck roast with homemade noodles. It's actually not a bad thing to make when you're feeling under the weather because the prep time is relatively short and it requires no fussing-over while baking.
The timing was perfect for once, and just as he arrived the roast and noodles were ready. After taking one look at the roast, this is the conversation that followed:
D: This is the best meal you've ever made for me.
M: You haven't even tasted it yet.
D: It doesn't matter. It's beef.
And it was delicious even though I struggled to eat since one of my wisdom teeth was being literally a pain in my mouth. So in case any of you carnivores out there are looking for a tasty new recipe to try, here's one for you (for my dear vegetarian friends, I'll post a more vegetarian-friendly recipe soon). Enjoy!
Chuck Roast with Homemade Noodles (from Taste of Home)
Ingredients:
1 boneless chuck roast (3 – 4 pounds)
½ c. chopped onion
2 Tbs. vegetable oil
2 ½ c. water
1 c. all-purpose flour
½ tsp. salt
1 egg
2 Tbs. milk
1 can (14 oz.) beef broth
Pepper to taste
the roast
1. In a Dutch oven, brown roast and onion in oil.
2. Add ½ c. water.
3. Cover and bake at 325° for 2 ½ to 3 hours or until meat is tender.
the noodles
1. Meanwhile, for noodles, combine flour and salt in a bowl; make a well in the center.
2. Beat egg and milk; pour into well.
3. Stir to form a stiff dough.
4. Turn onto a well-floured surface; roll into a 15-in. x 12-in. rectangle.
5. Cut into 1/8-in. strips.
6. Cover and refrigerate until ready to cook.
the finishing touches
1. Remove roast and keep warm; add broth and remaining water to pan.
2. Bring to a boil; add noodles.
3. Cook for 8 – 10 minutes or until tender.
4. Drain; season with pepper.
5. Serve with the roast.
Note: Uncooked noodles may be stored in the refrigerator for 2 – 3 days or frozen for up to 1 month.
Sunday, June 03, 2007
my weekend, or, what to do with 13 lbs. of strawberries
This past Saturday morning I dragged myself out of bed to go strawberry picking. For only $1.29 a pound, you too can go pick your own strawberries. Among other things, the Valley seems big on pick-your-own farms. Apples in the fall. Peaches and strawberries in the spring. It's really kind of neat.
I think I got a little carried away because when I went to pay, my pickings weighed in at 13 pounds. Oops! It's a good thing I only grabbed one flat to fill. I had considered filling 2.
So this weekend I basically did 3 things: I picked strawberries, I washed and hulled strawberries, and I made things out of strawberries. I am so glad I didn't pick any more berries than I did.
Those of you living within driving distance may be receiving some strawberry freezer jam in the near future since I made 3 batches. Those of you who aren't nearby... well, maybe I'll find a way to bring some with me when I make my road trip through Indiana to South Dakota in late July.
I think I got a little carried away because when I went to pay, my pickings weighed in at 13 pounds. Oops! It's a good thing I only grabbed one flat to fill. I had considered filling 2.
So this weekend I basically did 3 things: I picked strawberries, I washed and hulled strawberries, and I made things out of strawberries. I am so glad I didn't pick any more berries than I did.
Those of you living within driving distance may be receiving some strawberry freezer jam in the near future since I made 3 batches. Those of you who aren't nearby... well, maybe I'll find a way to bring some with me when I make my road trip through Indiana to South Dakota in late July.
Monday, October 02, 2006
apples, anyone?
Two weekends ago, in a moment of either brilliance or insanity, a couple friends from the library and I decided that it would be great fun to go to one of the local orchards to get apples. Initially, we had assumed that we could actually pick the apples ourselves, which would have been fantastic. We were momentarily disappointed to find that, that was not the case. While we could purchase apples, we didn't get to pick them ourselves.
Determined not to let the disappointment get the best of us, we each set out to selecting apples and filling up a 1/2 bushel bag of apples each. They were only charging $8 for 1/2 bushel. For those of you (like me) who aren't up on what a bushel actually is, here's a quick conversion:
1 bushel of apples = approximately 42-48 pounds, or 126 medium apples, or 15 9 inch pies, or 30-36 pints frozen, or 16-20 quarts canned**
So divide that by 2, and that's what I have in my apartment at the moment.
On Saturday, I decided to make use of my Betty Crocker skills and make an apple pie from scratch, including the crust. It is delicious and perfect :) However, it only took 6, count them, 6 apples to make the pie. Between that and the few that I've eaten, I still pretty much have 1/2 a bushel of apples.
I had my mom send me her recipes for apple pie and apple crisp and apple butter and apple sauce. If you all lived here, I could make a pie for each of you and still have a ridiculous number of apples left over. I'm hoping that apple butter & apple sauce will help to get rid or a large chunk of the apples.
Next time, I need a better plan for what to do with the apples before I purchase such a large quantity of them :)
___________
** Info from http://www.applejournal.com/ref.htm
Determined not to let the disappointment get the best of us, we each set out to selecting apples and filling up a 1/2 bushel bag of apples each. They were only charging $8 for 1/2 bushel. For those of you (like me) who aren't up on what a bushel actually is, here's a quick conversion:
1 bushel of apples = approximately 42-48 pounds, or 126 medium apples, or 15 9 inch pies, or 30-36 pints frozen, or 16-20 quarts canned**
So divide that by 2, and that's what I have in my apartment at the moment.
On Saturday, I decided to make use of my Betty Crocker skills and make an apple pie from scratch, including the crust. It is delicious and perfect :) However, it only took 6, count them, 6 apples to make the pie. Between that and the few that I've eaten, I still pretty much have 1/2 a bushel of apples.
I had my mom send me her recipes for apple pie and apple crisp and apple butter and apple sauce. If you all lived here, I could make a pie for each of you and still have a ridiculous number of apples left over. I'm hoping that apple butter & apple sauce will help to get rid or a large chunk of the apples.
Next time, I need a better plan for what to do with the apples before I purchase such a large quantity of them :)
___________
** Info from http://www.applejournal.com/ref.htm
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