Ya Allah...I cannot stop crying.
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My Personal Life
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canning
Applesauce is simultaneously an ideal project for a novice canner and also a very bad idea for a novice canner. One the one hand, there's only one ingredient (that would be apples) and no tricky timing issues like with jam or jelly. On the other hand you need, in addition to a canning kettle and jars and such, a large pot for cooking the cored* apples, a large bowl into which the softened apples with be ground, a food mill with which to actually grind them**, another bowl for dumping the spent skins out of the food mill and another smaller pot for simmering the lids and rings. Then there are little enhancements like a corer, measuring cup and cutting board, although an argument can be made that the corer isn't strictly necessary. Applesauce also makes a mess - bits of apple get everywhere - much more so than crushing tomatoes, in my experience, and you can easily give yourself a terrible burn with the hot apple flying around.
It's the part about one ingredient that gets new canners, though, and frequently a newbie cannot restrain herself from the idea of heading out to the nearest u-pick orchard and loading up on a bushel or two***. After all, is there anyone who doesn't love applesauce? Moms give it by the ton to kids, very few people are allergic to apples, it can be used by the calorie-conscious as a substitute for any number of things in baking and a bowl of warm with a bit of cinnamon is the very essence of autumn. Plus, since commercial sauce now includes more often than not the much-dreaded high fructose corn syrup or some crazy coloring agent the DIY approach is totally rational.
The process (other than the mess and resulting dishes) is simple: Core* your apples and put them in a large pot (I did half a bushel at a time, each resulting in 10 pints) with about an inch of water. Cover and heat on high, watching closely for scorching. Scorched apples are nobody's friend. Once the apples begin to soften, lower the heat and allow to get pretty gosh darn mushy. When the apples are pretty uniformly soft - and some will have begun to fall apart - remove from heat. Position your food mill over a large bowl and grind away, scooping apples from the pot into the grinder CAREFULLY using a measuring cup. When each scoop is ground down to skins, dump into another bowl and repeat until all the apples are processed. Here, if you wish, you can add a bit of cinnamon or even some of those red hot candies but it's not at all necessary - fresh applesauce is yummy completely on its own. Ladle the sauce into prepared, sterilized jars leaving 3/4 inch of headspace, seal and process in a boiling water bath for 15 minutes (for pints) or 20 minutes (for quarts). After processing, cool on a rack or folded tea towel - any jars that didn't seal can go in the fridge for more immediate use.
That's it. It took a while and made a mess, but you've just made applesauce and are a hero in many quarters.
* I have an apple corer that removes a half-inch diameter chunk from the apple center. Some people use a fancy contraption that cores and slices the apples all at once. A colleague explained to me that she doesn't bother coring, she just slices the apples in half and cooks them, relying on the food mill to take care of seeds and such. I asked if she's ever had a problem with seeds in the apple sauce and she doesn't. As I really don't enjoy coring apples at all I may consider this approach next year.
** You don't need a food mill if you just want to make the occasional batch of sauce to, say, go with dinner or as a treat for the kids. To make a single-batch, core and peel an apple per person and slice it into a saucepan with just a bit of water. Cook them down in the same fashion as the larger batch and when uniformly soft, pour them into a bowl and smash with a fork. Add cinnamon if you like and there you have a very respectable and easy side dish to go along with pork (traditionally) or just about anything else you can imagine.
*** I use "seconds" - apples that are perfectly good but not quite as ready for their close-up - at half the price of "firsts". A bushel of seconds cost me $22.00 and resulted in 20 pints of applesauce and 6 half-pints of spiced apples, not a huge savings off of retail but a very large savings on what economists call "the intangibles". Your friendly orchardist will have signs letting you know what varieties are good for which uses. For saucing I use a combination that gives me lots of different flavors blended together. My mom likes jonamacs (I think this is what they're called) for the pinky hue they lend to the resulting product. My sauce is the more standard beige but tasty nonetheless.
It's the part about one ingredient that gets new canners, though, and frequently a newbie cannot restrain herself from the idea of heading out to the nearest u-pick orchard and loading up on a bushel or two***. After all, is there anyone who doesn't love applesauce? Moms give it by the ton to kids, very few people are allergic to apples, it can be used by the calorie-conscious as a substitute for any number of things in baking and a bowl of warm with a bit of cinnamon is the very essence of autumn. Plus, since commercial sauce now includes more often than not the much-dreaded high fructose corn syrup or some crazy coloring agent the DIY approach is totally rational.
The process (other than the mess and resulting dishes) is simple: Core* your apples and put them in a large pot (I did half a bushel at a time, each resulting in 10 pints) with about an inch of water. Cover and heat on high, watching closely for scorching. Scorched apples are nobody's friend. Once the apples begin to soften, lower the heat and allow to get pretty gosh darn mushy. When the apples are pretty uniformly soft - and some will have begun to fall apart - remove from heat. Position your food mill over a large bowl and grind away, scooping apples from the pot into the grinder CAREFULLY using a measuring cup. When each scoop is ground down to skins, dump into another bowl and repeat until all the apples are processed. Here, if you wish, you can add a bit of cinnamon or even some of those red hot candies but it's not at all necessary - fresh applesauce is yummy completely on its own. Ladle the sauce into prepared, sterilized jars leaving 3/4 inch of headspace, seal and process in a boiling water bath for 15 minutes (for pints) or 20 minutes (for quarts). After processing, cool on a rack or folded tea towel - any jars that didn't seal can go in the fridge for more immediate use.
That's it. It took a while and made a mess, but you've just made applesauce and are a hero in many quarters.
* I have an apple corer that removes a half-inch diameter chunk from the apple center. Some people use a fancy contraption that cores and slices the apples all at once. A colleague explained to me that she doesn't bother coring, she just slices the apples in half and cooks them, relying on the food mill to take care of seeds and such. I asked if she's ever had a problem with seeds in the apple sauce and she doesn't. As I really don't enjoy coring apples at all I may consider this approach next year.
** You don't need a food mill if you just want to make the occasional batch of sauce to, say, go with dinner or as a treat for the kids. To make a single-batch, core and peel an apple per person and slice it into a saucepan with just a bit of water. Cook them down in the same fashion as the larger batch and when uniformly soft, pour them into a bowl and smash with a fork. Add cinnamon if you like and there you have a very respectable and easy side dish to go along with pork (traditionally) or just about anything else you can imagine.
*** I use "seconds" - apples that are perfectly good but not quite as ready for their close-up - at half the price of "firsts". A bushel of seconds cost me $22.00 and resulted in 20 pints of applesauce and 6 half-pints of spiced apples, not a huge savings off of retail but a very large savings on what economists call "the intangibles". Your friendly orchardist will have signs letting you know what varieties are good for which uses. For saucing I use a combination that gives me lots of different flavors blended together. My mom likes jonamacs (I think this is what they're called) for the pinky hue they lend to the resulting product. My sauce is the more standard beige but tasty nonetheless.
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Classmate Reunion
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My Personal Life
It was such a nice feeling to have dinner again with my previous classmates. Initiated by Full Seng and Lucas, finally we managed to meet up after a looooooong time not seeing each other....the only sad thing was that not many people were able to come (including Sharjeel) huhuhu.....Anyways I had an awesome night. It’s very enjoyable that we can just chat about random stuffs and laugh all night long. Sigh..i really miss classes. Anyway, we’re planning to gather again next Tuesday…see ya, guys!!!
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D-I-Y Scarf
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D - I - Y
,Fashion Diary
- Steal your dad’s old handkerchief…
- Steal your mom’s collection of beads hehehhe…
- Decorate the handkerchief into a vintage-like scarf!! Hihihi…
Okay…here’s something you can do to fill up your spare time…
...
Tadaaaaaa....I now have a brand new scarf!! Here's how it looks like when I put it on....:)
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Made in India
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Fashion Diary
Today I went hunting for stuffs in an Indian market together with my mom...my mom went crazy buying saree textiles, and I was like...okay...what should I buy...I looked around for a while, and was very happy when I finally spotted some accessories which were simply adorable. Simply put, I got a set of neon pink bangles, and also these scarves...
Wooohooooooooo!! Trust me, these items were very very cheap...muahahha...:D
...
Wooohooooooooo!! Trust me, these items were very very cheap...muahahha...:D
...
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"Uh, Hon," began Brainiac as I peeled veggies for last night's dinner, "There will be a frost tonight. Would you like me to pick the remaining peppers? T'would be a shame to lose them."
I mumbled a distracted sure and expressed my belief that I didn't really think that there were all that many peppers left in the garden, that certainly somewhere in the haze of applesauce and pumpkins and whatever else it is that I've been doing I managed to get them all. Whatever, I thought as I poured milk over a casserole of flour and sliced potatoes, if there's a few more we can dry them for pepper flakes for pizzas and pastas. Or maybe I can cover them in chocolate like I saw in that commercial for...what is that commercial for, anyway? No matter. Peppers, fine, whatever.
I was wrong.
This is what Brainiac brought into me. I guess you could say that that it was a pretty good year for just about every kind of pepper that we ever thought of growing. Can we agree to describe this as an embarrassment of peppers? We will dry some, I think - a few the old-fashioned way of stringing them through their stems and hanging in a window and more in the dehydrator OUTSIDE in the mudroom (you know that oft-repeated warning about not wiping one's eyes or lips or nose just after handling hot peppers? Well, drying something in a machine means quickly removing the water and transferring that moisture into the air. YOU DO NOT WANT SPICY WATER RELEASED INTO YOUR HOUSEHOLD AIR for breathing and walking around in. Seriously. Ouch.)
I may also make a bit of hot pepper jam. As a rule, I don't care for spicy-sweet combinations but pepper jam has a nostalgic hook for me in that my paternal grandmother used to make a batch here and there and always remembered to send a jar "back east" in her Christmas box. With a bit of cream cheese on a cracker and a sprig of cilantro, pepper jam makes a nice canape and can serve as a bit of a pick-me-up for an otherwise plain grilled steak. Although it's not something I'd want in the same quantities as, say, strawberry jam, a couple of jars would be nice to keep around. Especially since, clearly, I've got the peppers to spare.
I mumbled a distracted sure and expressed my belief that I didn't really think that there were all that many peppers left in the garden, that certainly somewhere in the haze of applesauce and pumpkins and whatever else it is that I've been doing I managed to get them all. Whatever, I thought as I poured milk over a casserole of flour and sliced potatoes, if there's a few more we can dry them for pepper flakes for pizzas and pastas. Or maybe I can cover them in chocolate like I saw in that commercial for...what is that commercial for, anyway? No matter. Peppers, fine, whatever.
I was wrong.
This is what Brainiac brought into me. I guess you could say that that it was a pretty good year for just about every kind of pepper that we ever thought of growing. Can we agree to describe this as an embarrassment of peppers? We will dry some, I think - a few the old-fashioned way of stringing them through their stems and hanging in a window and more in the dehydrator OUTSIDE in the mudroom (you know that oft-repeated warning about not wiping one's eyes or lips or nose just after handling hot peppers? Well, drying something in a machine means quickly removing the water and transferring that moisture into the air. YOU DO NOT WANT SPICY WATER RELEASED INTO YOUR HOUSEHOLD AIR for breathing and walking around in. Seriously. Ouch.)
I may also make a bit of hot pepper jam. As a rule, I don't care for spicy-sweet combinations but pepper jam has a nostalgic hook for me in that my paternal grandmother used to make a batch here and there and always remembered to send a jar "back east" in her Christmas box. With a bit of cream cheese on a cracker and a sprig of cilantro, pepper jam makes a nice canape and can serve as a bit of a pick-me-up for an otherwise plain grilled steak. Although it's not something I'd want in the same quantities as, say, strawberry jam, a couple of jars would be nice to keep around. Especially since, clearly, I've got the peppers to spare.
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Embraced by Braces
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Fashion Diary
Braces are supposedly for men, and kids. But nowadays..who cares about those old-days perception? I think they look very cute on women, and I’m planning to wear it someday along with a bow tie hueehehhehe….Anyways, inspired by Intan, I finally settled on to buy myself one from Topman… yaaaayyyy….:)
But after seeing the variety of options they have…I finally opted for this one:
I was so excited to wear mine, so here I am sporting my new braces huehehhehehe…..
(Fyi, Topshop and Topman are now on their mid season sale, and it’s really exciting cuz their giving big discounts…my braces were RM6319... yeehaaaaaa!!)
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