Applesauce is the flip side of last week's record. Last Sunday we made apple cider at the neighbors' house just down the road, and we made a pretty big pile of squeezed apple pulp. Mrs. TBS brought home a bucket-full for an experiment. Normally when you make applesauce you core and peel the apples. The pulp had stems, peels, and seeds all mixed in, but she cooked it down and ran it through her Foley Food Mill. She calls it "Apple Slop," but I can't detect any problems with it; it tastes just like applesaucee should taste. Now we wish we had saved all of the pulp. Oh well, we can still have a nice Fox-Trot.
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