It’s been a heck of a year. We almost can’t believe it’s ending. Amaya has been the highlight, and her amazing growth over the last twelve months has been exhilarating, exhausting, and simply amazing. The book has been a close second. For those looking for updates, the manuscript is with the editor, and we’re waiting for the first round of edits. The title is still up in the air, although we are getting closer. Thank you for joining us on our journey. We are really excited about what we will discover and share together.
We’re closing out the year with a recipe. These apples are delicious and not as sweet as you may expect. Amaya loves them, and that’s good enough for us. Have a wonderful evening, everybody! Celebrate all the good things about 2009 before embracing 2010. It was a very good year.
Red Hot Stock:
– 300 grams red hots
– 250 grams red wine
– 200 grams water
– 4 grams of salt
Combine all of the ingredients in a pressure cooker and cook at high pressure for 5 minutes. Let the pressure dissipate naturally.
Red Hot Apples:
– 4-8 of your favorite apples (we used Honey Crisp)
– Red Hot Stock
Peel the apples and leave them whole. Vacuum seal the apples in a bag with all of the red hot stock. Cook for 50 minutes at 84°C. The apples may be enjoyed warm or cold with the accompaniments of your choice.
Leave a Reply