Inside My Mid-life Crisis

How is it that summer has come and gone already? Is it just me or are the days screaming by at an absolutely blistering pace?

I spent most of the fall in in the "other" Washington. Mostly business but I did squeeze in some pleasure days with my best guy, Brant <3

Oddly enough, our fall color here is so spectacular this year that this picture is a view from my own backyard.  These are grape leaves climbing power lines with a glorious maple in my neighbors back yard.

This recipe came out of a "cabin" magazine I picked up in the Delta Boardroom at DCA- It pays to travel with a "Million Miler". Thank you Suez!
  
Crock Pot Pumpkin Apple Butter
6 medium-tart apples (Granny Smith) **Mine were huge so I used 4
1 T cinnamon
1/4 c brown sugar
2 t pumpkin pie spice
1/4 t ground cloves (I omitted-didn't have any)
1 t vanilla extract
1 15oz can pumpkin puree


Put chopped apples into crock pot with other ingredients
Stir together and cook on low for 3-5 hours stirring occasionally so it doesn't burn
After about an hour, I didn't think it was "liquid" enough so I stirred in about a half cup orang juice
I cooked on low for 3 hours stirring about every hour then turned it to warm for one more hour.

Once the apples are good and soft, blend with immersion blender until fairly smooth (or transfer to blender or food processor-but I would cool a bit before doing it this way)

The recipe states it makes about 3 cups. I used only 4 apples and yielded 5 cups...FYI

Store in airtight containers (such as jars) Keep sealed in refrigerator for 2-3 weeks (bet it lasts longer)
Or freeze for later use.


I let these cool a little before putting the lids on, I put the little jars (1cup capacity) in the freezer.

Here is my constant and faithfully underfoot helper- Momo! age 1 year last week!