It’s not Autumn without a little bit of applesauce but it’s been a crazy few months and we hadn’t put up our usual batch. Saturday though we got a chance to go by Barber Orchard Fruit Stand and got a peck of their local Stayman-Winesap apples. Yesterday we quartered and cored the apples and set them to simmer on the stove. Oh, the magical smell of apples cooking! Then we put them through the food mill before chilling the batch in the refrigerator overnight. This morning we reheated and seasoned the applesauce and got the canner up to temperature. Our yield was a mere seven pints. More would have been better but we have the promise of a little bit of the glory of applesauce in the middle of winter!
Queen Mary 2’s arrival in the Port of Dakar, Senegal was heralded in the local press and greeted with ceremony. Our own excursion took us on a coach journey through the streets of the capital city to visit a Wolof village and the shore of Lake Retba, the salty lake famed for an intense pink color.
Today’s safari adventure transported us out into the Dorob National Park to have up close encounters with little creatures that are well adapted to the extreme heat and lack of water in the Namib Desert.
With a UNESCO World Heritage Site, two national parks, dozens of museums, and hundreds of tours offered in the Cape Town area there is more than plenty to do. For our two day visit we opted to concentrate on African wildlife visiting the Aquila Private Game Reserve and the Boulders Beach Penguin Colony for a wonderful chance to these fabulous animals in their own habitat.
It’s not Autumn without a little bit of applesauce but it’s been a crazy few months and we hadn’t put up our usual batch. Saturday though we got a chance to go by Barber Orchard Fruit Stand and got a peck of their local Stayman-Winesap apples. Yesterday we quartered and cored the apples and set them to simmer on the stove. Oh, the magical smell of apples cooking! Then we put them through the food mill before chilling the batch in the refrigerator overnight. This morning we reheated and seasoned the applesauce and got the canner up to temperature. Our yield was a mere seven pints. More would have been better but we have the promise of a little bit of the glory of applesauce in the middle of winter!
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