I haven't made me world famous applesauce in a few years, in part perhaps because it isn't famous except in between me own ears and personal taste buds, and in part as I have been lazy. Still, I made a batch yesterday.
If I may say, it's rather good.
The cinnamon, it blends well with the sugary taste of golden delicious apples. Nutmeg adds its own distinction. They appreciate one another, as fair tastes should.
Let's allow it to cool, and age. Then, maybe, it will allow a fair judgement. And then, to hell with it.
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